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Categories:
chicken breasts garlic bay leaf thyme salt black peppercorns olive oil apple cider vinegar mustard honey lemon juice shallots freshly ground black pepper fennel arugula
Viewed: 45 - Published at: 4 years agoIngredients
- 2 boneless chicken breasts
- 2 cloves garlic
- 1 bay leaf
- 4 sprigs thyme
- 1 1/4 teaspoons salt, divided
- 1 teaspoon black peppercorns
- 1/4 cup olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 tablespoon lemon juice
- 2 shallots, diced
- 1/8 teaspoon freshly ground black pepper
- 1 fennel bulb, washed, trimmed, and sliced thinly using a mandolin, plus fennel fronds
- 1 1/2 cups arugula
Method
- Preheat oven to 350°F. Remove skin from chicken breasts. Using a sharp knife, scrape any excess fat off of skin and discard. Spread chicken skin flat on a sheet of parchment paper. Top with another sheet of parchment paper. Transfer to a baking sheet. Top with another baking sheet or oven-safe dish to ensure skin stays flat. Bake until skin is crispy and golden, 1 hour.
- Meanwhile, in a saucepan over high heat, add garlic, bay leaf, thyme, 1 teaspoon salt, peppercorns, and 6 cups water; bring to boil. Add boneless, skinless breasts to liquid. Return to a boil, cover, and simmer until chicken is cooked through, 15-20 minutes, depending on size of breasts. Remove chicken and set aside to cool. Discard remaining liquid.
- Using two forks, shred chicken into large pieces.
- In a small bowl, whisk olive oil, vinegar, mustard, honey, lemon juice, shallots, 1/4 teaspoon salt, and pepper to combine.
- In a large bowl, toss chicken, fennel, fennel fronds, arugula, and dressing to combine. Divide among plates and top evenly with large cracked pieces of crispy chicken skin.
