Recipe: Eleven Eleven Mississippi's Chicken with Ragout and Balsamic-Strawberry Sauce

Figuring out ways to make grilled chicken new, fresh and flavorful never gets old. By topping bone-in breasts with a ruby-colored sauce that’s sweet and deep with an acidic kick, chef Carl Hazel of Eleven Eleven Mississippi has done just that. But it’s the chunky ragout that had us jonesing for the recipe. It’s packed with comforting flavors from sweet shallots to fresh rosemary … and it’s even better the next day.

Grilled Chicken Breast with White Bean Ragout and Balsamic-Strawberry-Tarragon Sauce
Courtesy of Eleven Eleven Mississippi’s Carl Hazel
4 Servings

6 Tbsp. olive oil, divided
1 Tbsp. minced shallots plus 1 minced shallot, divided
1 cup strawberries, cleaned and sliced
1 cup white wine, divided
½ cup white balsamic vinegar
1 Tbsp. honey
2 Tbsp. butter plus ½ cup cubed butter (at room temperature), divided
1 Tbsp. fresh tarragon
Salt and freshly ground black pepper to taste
4 6-oz. chicken breasts (bone-in, skin on)
Sea salt to taste
1 cup cooked white beans
½ cup diced tomatoes
1 Tbsp. fresh rosemary, chopped

• First, make the sauce: Coat a large saute pan with 1 tablespoon of olive oil over medium-high heat. Add 1 tablespoon of minced shallots and saute until soft. Add the strawberries, ½ cup of white wine, vinegar and honey. Bring the mixture to a simmer and let simmer for 5 to 10 minutes, or until the strawberries are tender enough to purée. Remove from heat.

• Pour the sauce into a blender and purée. Strain through a fine-mesh sieve.

• Transfer the sauce to a bowl. Whisk in 2 tablespoons of butter and the tarragon. Season to taste with salt and pepper. Keep warm.

• Next, make the chicken: Preheat the oven to 350 degrees. Season the chicken breasts with sea salt and pepper. In an oven-safe skillet, heat 4 tablespoons of olive oil over high heat. Place the chicken breasts skin-side-up in the skillet. Pan-sear for 2 to 3 minutes. Flip the chicken and place it in the oven for 6 to 10 minutes, or until it’s cooked through and the skin is crisp.

• Meanwhile, make the ragout: Coat a large saute pan with the remaining tablespoon of olive oil over high heat. Add the remaining minced shallot and saute until soft. Add the beans, tomatoes, ½ cup of white wine and rosemary. Bring the mixture to a simmer and let simmer for 10 minutes.

• Add the remaining ½ cup of cubed butter and season to taste with salt and pepper.

• Serve immediately with the chicken breast and sauce.