Spicy Orange & Tarragon Pan Chicken with Radish Salad
Chicken & Pan Sauce Ingredients:
2 whole airline chicken breasts
¼ cup tarragon, minced
2 oranges, sliced into medallions
3 cloves garlic, minced
1 shallot, minced
2 inch knob of ginger, minced
4 Thai chilies, finely chopped
2 tbsp tomato paste
2 tbsp lemon juice
1 cups vegetable or chicken stock
2 tbsp flour, for slurry
1 cup sake
¼ cup soy sauce
3 tbsp unsalted butter
2 tbsp avocado oil
Salt & pepper
Salad Ingredients:
1 cup fennel, white parts only, thinly sliced
1 cup radish, thinly sliced
1 cup yellow onion, thinly sliced pole to pole
3 tbsp fish sauce
3 tbsp lime juice from 2 limes
1 tbsp soy sauce
2 tbsp rice vinegar
2 tbsp sesame oil
1 tbsp avocado oil
salt and pepper
¼ cup Italian parsley, minced (For Garnish)
Steps:
Preheat oven to 450°F (232°C) with the rack in center position. Pat your chicken breast dry and season generously with salt on all sides.
Heat avocado oil in a skillet over med/high heat. Add in chicken breasts, skin side down, leaving them to cook for about 6 minutes or until skin is crispy and naturally releases from your pan. Flip chicken with a flexible spatula and transfer to the oven until the thickest part of the breast registers 150°F (about 8 to 10 minutes). Remove the beasts from your skillet and set aside to rest.
Return the skillet to your stovetop over medium heat. Add in butter, garlic, shallot and tomato paste. Stir to combine and lower heat as needed to avoid burning the butter.
Place orange slices in a single layer over your mixture. Pour soy sauce, sake and stock over the orange slices and season with salt. Add in Thai chilies. Cover and lower heat to a gentle simmer for about 12 minutes.
During this time, make the salad dressing by whisking together sesame oil, olive oil, rice vinegar, fish sauce, soy sauce and lime juice in a small bowl.
In another large bowl, combine radish, onion and fennel. Season to taste with salt and cracked white pepper before tossing with the dressing.
Remove the oranges from the pan. Whisk together flour with ¼ cup of water and stir the mixture into your pan for about 2 minutes. Cut the heat and stir in lemon juice and tarragon.
To serve, place a mound of salad on a plate and a chicken breast next to it. Pour pan sauce over the breast and garnish with parsley.