Chef Garrett Eagleton starts with an organic chicken from Fossil Farms in New Jersey.
cuts off the wings, halves it, debones it, and seasons it with salt, pepper and fennel pollen, a slightly sweet herb that tastes like a cross between tarragon and anise.
puts sage, Lincolnshire Poacher (an aged cheddar) and about an ounce of foie gras between the skin and the bird.
This is key, as it keeps the meat moist and contributes a luxe, creamy texture.
puts a foil-wrapped brick on top of the chicken as it cooks, which presses down on the meat and causes the skin to crisp up.
When itâ€™s done cooking, itâ€™s served on a bed of braised leeks and topped with sauteed hen-of-the-woods mushrooms, a sprinkling of parsley and a spritz of lemon.
It is a great dish, and like many great dishes, it was an accident -- Garrett
was just trying to use up scraps of foie gras leftover from another entrÃ©e.
Iâ€™d come here to eat this dish at the beautiful backlit bar or at this corner table.
suggests pairing it with a Scotch-based cocktail or a glass of Gruner Veltliner, but I love it with this rosÃ©.