Blue Orange Farm Chicken Breast with Chef Mathew Armbruster

Blue Orange Farm Chicken Breast

“Vanessa Collocott, owner of Blue Orange Farm, produces arguably the best poultry I have tasted. One would not understand the true meaning of “free range” until you have visited her farm.”
— Chef Mathew Armbruster

For this dish, we pan roasted the chicken breast basted in garlic and rosemary butter. We harvested artichokes from our Hartford vegetable garden, poached the heart of the artichoke adding lemon and butter. The outer leaves were used to make a stock that will be used in other dishes. The plate was garnished with lightly pickled pink peppercorns as well as local sweet parsnips that were pureed and lightly fried to show their versatility. To finish off this delicious dish, we added a foam made from local raw milk spiced with aromatics.

Restaurant Reservations

aromatics Artichoke Hearts Artichokes Blue Orange Farm Butter Chicken Breast Free Range free range chicken Garlic garlic rosemary butter hartford vegetable garden hartford vegetables lemon butter Mathew Armbruster Parsnip Puree Peace Treaty of Vereeniging pink peppercorns poultry dish raw milk spice raw milk spiced Rosemary spices sweet parsnips vegetable garden

January 10, 2019

July 16, 2018

February 25, 2020

Blue Orange Farm Chicken Breast with Chef Mathew Armbruster