Hearth has taken Sandy Springs by storm for nearly a decade. The restaurant opened in 2008 and is known for their wood-fired pizzas. Now that Chef Bryant has taken the reigns in the kitchen, the menu is better than ever. Read Chef Bryant’s innovative take on chicken and quinoa, then taste his delectable dishes at Food That Rocks in Sandy Springs Saturday, May 6th. Tickets available today- click for details!
2oz Olive Oil
1 Chicken Breast
1oz Cherry Tomato
1 Tbsp. Fennel
6oz Chicken Stock
½ Tsp Green Onion
1 Tbsp. Shallot
1 Tsp Garlic
Take a sauté pan, and heat with 2oz of olive oil, until it starts to smoke.
Next, season your chicken breast with salt and pepper and place skin down.
Cook until brown.
Place chicken into the oven for 12min, at 500 Degrees. Always temp your chicken. Once chicken has reached 165 degrees let it rest.
Next take your pan that you cooked the chicken in back on the stove and add your onions, garlic, and shallots. Cook until golden brown.
Then, add fennel, and tomatoes. Once your tomatoes are charred, add 3oz of chicken stock and let it reduce for 2min on medium heat.
Add quinoa and add the remaining of your chicken stock and reduce until almost gone.
Finally, take your chicken and brush with butter and add to the oven for another 3 min until crispy brown. Plate the Quinoa first with the chicken on top with lemon slices for garnish.
A native of Chicago, Bryant Daniel found his calling to become a chef when he was in high school. He enrolled in Le Cordon Bleu Culinary Institute in Tucker, GA and embraced his new career with passion. Upon graduation he worked for a master chef by name of Tom Catherall at Here to Serve Restaurant Group for 3 years. He now works as Chef de Cuisine at Hearth Pizza Tavern. His love and passion for food continues to drive him to be one of the best chefs in Atlanta.