With a Niçoise Olive and Tomato Pan Sauce and Arugula Salad with Champagne Vinaigrette
$9.95 per serving
Prep & Cook Time:30-40 min.
Cook Within:5 days
Spice Level:Not Spicy
A note about serious food allergies
This dish is so French you could wear it as a beret! You'll learn how to slowly render the fat from a chicken breast to ensure a perfectly crispy skin, then deglaze the pan with white wine to build a luxe pan sauce with herbs, tomatoes, and pitted Niçoise olives. Champagne vinaigrette made with chicken drippings (so French and SO delicious) dresses a peppery arugula salad. Vive la "nom-nom-nom"!
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You Will Need
Prepare the Ingredients
Preheat oven to 400 degrees. Prepare a baking sheet with aluminum foil. Thoroughly rinse produce and pat dry. Peel and mince shallot. Peel and mince garlic, then mash into a paste using the flat side of your knife’s blade. Stem and mince thyme. Stem and mince oregano. Halve half the tomatoes and leave remaining whole. Rinse chicken breasts and pat dry. Season chicken with a pinch of salt and pepper.
Cook the Chicken
Preheat a medium pan with 1 tsp. olive oil over medium heat. Add chicken skin-side down and cook, without moving, for 8-10 minutes, or until skin crisps. Peek once during cooking to make sure skin isn't browning too quickly (lower heat if needed). This cooking method slowly renders chicken fat, ensuring a crispy skin. Transfer chicken skin-side up to baking sheet and roast for 6 minutes, or until an internal temperature of 165 degrees is reached. Reserve chicken drippings in pan.
Make Champagne Vinaigrette with Drippings
Whisk champagne vinegar, honey, half the garlic, 2 tsp. shallots, and ¼ of the chicken drippings (1 Tbsp.) in a mixing bowl. Season to taste with salt and pepper and add more drippings to taste if desired. Return pan to medium-high heat.
Add 2 Tbsp. shallots (to taste) and remaining garlic to pan with chicken drippings and cook for 30 seconds at medium heat. Add white wine, scraping up any bits stuck to bottom of pan (this is called deglazing). Add tomatoes, olives, thyme, oregano (reserve a bit of fresh herbs for garnish), and ¼ cup of water and cook until sauce reduces, about 3-4 minutes. Season to taste with salt and pepper (olives are salty so make sure to taste as you season).
Toss arugula with Champagne vinaigrette in a mixing bowl. Add remaining shallots (to taste). Season to taste with salt and pepper.
Plate the Dish
Pour tomato-olive sauce on a plate and place chicken breast over sauce. Arrange arugula salad next to chicken and garnish with reserved minced herbs.