Description
This dish is emblematic of the delicious and creative flavor combinations that Joe Dunn at The Island Merchant devises. It takes a little time to caramelize the onions, but it’s worth it as they are magical with the goat cheese. If you don’t have Cognac to marinate the peaches, you can use whatever is on hand (rum or port would be good) or omit it altogether.
Ingredients
At a glance
Region
Main Ingredient
Cuisine
Cooking Method
Difficulty
Caramelized onions
1 Tbsp olive oil
1 Tbsp unsalted butter
2 large yellow onions peeled, halved, and sliced
Pinch of salt and fresh ground pepper
1 Tbsp brown sugar
Grilled Chicken and Peaches
2 whole boneless skinless chicken breasts each split into two halves
1/4 Cup Cognac or other good brandy (optional)
2Â medium peaches peeled, pitted, and cut in half
Goat Cheese and Greens
2 Cups mixed local young salad greens
2 Tbsp olive oil
12 ounces goat cheese sliced into 12 pieces
2 Tbsp honey
Methods/steps
1. Warm a sauté pan over medium heat for a minute. Add oil and butter to pan, and heat until butter foams. Add onions to pan and stir to coat with oil. Add pinch of salt and pepper. Stir, reduce heat to medium low, and cover pan.Cook, stirring once or twice, for 10 minutes. Remove cover and raise heat to medium.
2. Add brown sugar and stir to combine with onions. Cook for about 30 minutes, stirring periodically, until onions are a deep golden brown,
3. Taste and add salt and pepper if needed.
4. Remove onions and reserve.
5. While onions are cooking put peaches in a bowl with the brandy.
6. Heat gas grill or start charcoal fire to medium hot.
7. Remove peaches from brandy and pat dry with paper towel. Grill peaches flat side down until browned, approximately five minutes.Remove and reserve peaches.
8. Sprinkle with salt and a few grinds of pepper. Grill chicken, turning the pieces a few times, until cooked through. Approximately 8-10 minutes or to an internal temperature of 165 degrees.
Remove chicken and let it rest for five minutes.
9. Toss greens in a bowl with the olive oil and sprinkle with salt and pepper.
Plating dish:
Place greens on four plates.
Drizzle honey on greens, reserving a little.
Place goat cheese slices on greens.
Slice chicken breasts on the bias and arrange on greens.
Place peaches grilled side up around greens.
Drizzle all with salt and pepper and a little more of the honey.
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