Bone-In Chicken Breast

Make the chicken jus: Place a large saucepan over medium high heat and add the Chicken Stock (4 cups), Demi-Glace (1 cup), and White Wine (4 Tbsp). Bring the mixture to a boil, then add the Bay Leaf (1), Fresh Thyme (1 bunch), and Black Peppercorns (as needed) and continue cooking until reduced by two-thirds or until almost nape (thick enough to coat the back of a spoon without running). Remove the bay leaf, thyme and peppercorns and hold.

Cook the chicken: Season the Bone-In, Skin-On Chicken Breast (1 lb) liberally with Kosher Salt (1 pinch) and Freshly Ground Black Pepper (1 pinch). Place a large skillet over medium heat. Add the Grapeseed Oil (2 Tbsp) to the skillet and place the chicken, skin-side down. Cook until the skin begins to crisp and turn golden brown. Flip the chicken and continue cooking until it reaches an internal temperature of 165℉.

Cook the potatoes: Place a large skillet over medium heat. Add the oil to the pan and place the Potato (1 lb) cut side down into the Neutral Oil (2 Tbsp). Cook until they begin to turn golden brown, then add the Artichoke (1 cup) and cook until warmed through. Add the Kale (1 cup) and cook until slightly wilted. Add the Garlic (3 cloves) and Crushed Red Pepper Flakes (as needed) and season with salt.

Make the artichoke chips: Place a pot of Frying Oil (4 cups) over medium heat until it reaches 350℉. Fry the thinly sliced Artichoke Hearts (1 1/3 cups) in batches until crispy and golden brown, about 2 minutes. Once crispy, remove from the fryer and place on a wire rack set over a sheet tray and season with Kosher Salt (1 pinch).

For serving: Spoon the sauteed vegetables in the center of the plate. Slice the chicken breast and shingle on top. Spoon the jus around the chicken and finish with artichoke chips, Fresh Parsley (to taste) and Baby Watercress (to taste).