Chef JoJo of Churchill Downs welcomes spectators from around the world with the very best flavors of Kentucky. Do Derby Day right and welcome friends with the classic flavors of the historic racetrack.
Roast Chicken with Black Pepper Honey Pan Gravy and Edamame Succotash
2 cups – shelled edamame
1 1/3 cups – fresh corn
2/3 cup – diced canned tomatoes
2/3 cup – yellow pepper
1/3 cup diced red onion
½ cup – country ham, julienned
1 cup – chicken stock
1 pound – boneless, skin-on chicken breasts (about 2)
1 cup – demi-glace (may be store bought)
½ tablespoon – black pepper
8 tablespoons – honey
6 tablespoons – vegetable oil, divided
Begin by making the succotash. In a medium pot, add the edamame, corn, tomatoes, yellow pepper, red onion, ham, and stock. Stir to combine. Cook over medium heat for 30 minutes to an hour, adding more chicken stock as needed.
Preheat the oven to 450 degrees. Pat the chicken breasts dry and liberally salting and peppering both sides. Then, heat four tablespoons of the oil in a large, oven proof sauté pan over medium high heat. Place the breasts in the pan skin side down and let crisp, about 5 minutes. Flip the chicken and cook the other side for an additional 4 to 5 minutes. Place the whole pan in the oven and let cook for about 12 minutes, until the chicken is cooked through and the internal temperature is 165 degrees.
While the chicken is cooking, heat a medium sauté pan over medium heat. Add the remaining two tablespoons of oil and the black pepper. Cook until fragrant, about 2 minutes. Add the honey to the pan and stir, cooking until the honey begins to bubble. Add the demi-glace and stir. Remove from heat.
To serve, place one cup of succotash on each plate, top with chicken, and drizzle with the black pepper-honey gravy. Enjoy!
Classic Mint Julep:
1 Tbsp. Mint Syrup, 2 oz. Kentucky Bourbon
Notes: Make simple syrup by boiling sugar and water together for 5 minutes. Cool and place in a covered container with 6-8 sprigs of fresh mint, then refrigerate overnight.
Fill a julep cup with crushed ice, add 1 Tbsp. mint syrup and 2 oz. of Kentucky Bourbon. Stir rapidly with a spoon and garnish with a sprig of fresh mint.
The Oaks Lily:
1 oz. Vodka, 1 oz. Sweet and Sour Mix, 3 oz. Cranberry Juice, Splash of Triple Sec
Notes: Once the ingredients are mixed, serve in a tall glass with crushed ice, add a straw and garnish with an orange wedge and cherry.