With the New Year upon us, people usually look to change their eating habits and try to eat healthier, but that does not always mean it needs to be bland. Today’s meal combines a restaurant quality cooking approach with and nice flavor from the fresh herbs. If you are lucky enough to get your hands on a bottle of Saison de Buff you can add a bit more depth to the flavor, but any Saison should do. I paired this meal with an ancient grain known as Farro. When cooked the Farro plumps up and has a chewy and nutty quality similar to barley. To round out the meal, a side of fresh steamed green beans.





1 Split chicken breast skin on

1 bottle Saison

1 Tbs. Butter

2 Tbs. Julienne Sundried Tomatoes

2 Tbs. Julienne Roasted Red Peppers

1 Tsp. fresh Rosemary

1 Tsp. fresh Thyme

1 Tsp. fresh Sage

2 Tsp. Honey

1 Tbs. chopped Garlic

1 Tbs. chopped Onion

1 Tbs. Oil

Salt and Pepper to taste

Side dished Farro and steamed grean beans.

Using a sharp chef or boning knife, slowly cut the bones away from the chicken breast. Start by placing the chicken skin side down on the cutting board and slowly work from the breast bone down to the wing section of the breast.





Marinate your chicken breast for a minimum of 4-6 hours in ½ cup of beer along with ½ of each of the fresh herbs.





When ready to prepare your meal start by preparing the Farro as directed. While the Farro is cooking, take the chicken out of the marinade and pat dry on all sides. Salt and pepper and place chicken, skin side down, in a hot skillet with 1 Tbs. oil.









Let the chicken cook, skin side down for 4 - 5 minutes, until golden brown. Leave the chicken in the pan and do not move around, your goal is to create a nice golden crisp crust on the skin. Flip chicken and cook another 3 minutes on other side.





To finish, place the chicken in oven for 7-10 mins. until you reach an internal temp. of 165.





After chicken has reached proper temp remove chicken from the pan and set aside to rest. Remove any excess oil from pan and put back on the stove top on medium heat. Add remaining beer that was not used for marinade to the pan and simmer until reduced by half.





After the beer has reduced by half, add the fresh herbs and turn the flame down very low and add the butter a little bit at a time and whisk to incorporate into the sauce.





Once the butter has been incorporated, remove from heat and add the honey, tomatoes and peppers. As always taste and season your sauce according to your liking.





When ready to plate your meal you can either leave the skin on the chicken or take it off for less calories. I like to slice the chicken on a slight angle and “shingle” onto the plate for a nice presentation. I spoon about 2 Tbs. of sauce over the chicken and serve with ½ cup of Farro and some steamed green beans.



