WEEKDAYS 1e|12c|p

Chicken Paillard

Chicken Paillard Mario Batali
This dish is easy to put together and even easier to eat. Try it for dinner tonight.
skill level
Easy
time
1-30min
servings
4
cost
$
Contributed by :
This dish is easy to put together and even easier to eat. Try it for dinner tonight.
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ingredients
  • For the Chicken:
  • 4 Boneless skin-on Chicken Thighs (pounded out and marinated)
  • Salt and Pepper
  • 1 cup Extra Virgin Olive Oil (separated)
  • 1/2 pound Arugula
  • 1/2 cup Orange Juice
  • 1/2 tablespoon Dijon Mustard
  • 1/2 tablespoon Black Olive Paste
  • 1/4 cup Sun-dried Tomatoes (packed in oil)
  • 1 tablespoon Olive oil
  •   
  • For the Marinade:
  • 1/2 bunch Parsley
  • 1/2 bunch Thyme
  • 1/2 bunch Rosemary
  • 1/2 cup Apple Cider
  • 1 cup Extra Virgin Olive Oil
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1/2 bunch Parsley
    1/2 bunch Thyme
    1/2 bunch Rosemary
    1/2 cup Apple Cider
    1 cup Extra Virgin Olive Oil
    For the Marinade: In a baking dish combine all of the marinade ingredients. Add the chicken and season with salt. Chicken can marinade for up to 8 hours (overnight).
  • 2
       
    For the Chicken: Preheat grill pan to medium-high.
  • 3
    4 Boneless skin-on Chicken Thighs (pounded out and marinated)
    Extra Virgin Olive Oil
    Salt and Pepper
    Drizzle the grill pan with extra virgin olive oil and place the chicken skin side down. Place a brick on top. Once skin is crisp, after about 4 minutes, flip over to finish, about 4-5 minutes. Season the chicken with a pinch more salt. 
  • 4
    1/2 cup Orange Juice
    1/2 tablespoon Dijon Mustard
    1/2 tablespoon Black Olive Paste
    1 cup Extra Virgin Olive Oil minus a tablespoon
    While that cooks, reduce the orange juice in saucepan over high heat until reduced by two-thirds, about 3-4 minutes. Transfer the juice to a bowl and whisk in the mustard and black olive paste until well combined. Whisk in the oil until emulsified. Adjust the seasoning with salt and pepper.
  • 5
    1/2 pound Arugula
    1 tablespoon Extra Virgin Olive Oil
    1/4 cup Sun-dried Tomatoes (packed in oil)
    Toss the arugula with 1 tablespoon olive oil and a pinch of salt.  To serve, split the arugula salad among four plates, add a whole sundried tomato, place a piece of chicken on top and drizzle with vinaigrette.
 
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