Pan-Seared Chicken with Salmoriglio Pan Sauce, Cabbage Steaks and Herbed Farro
- Level: Intermediate
- Total: 2 hr 15 min
- Active: 1 hr 30 min
- Yield: 4 servings
- Level: Intermediate
- Total: 2 hr 15 min
- Active: 1 hr 30 min
- Yield: 4 servings
Ingredients
Chicken with Pan Sauce:
Roasted Cabbage Steaks:
Farro with Fennel and Herbs:
Directions
- For the chicken with pan sauce: Preheat the oven to 400 degrees F.
- To make the marinade (salmoriglio), in a small bowl, whisk together the lemon zest and juice, dried oregano, crushed red pepper flakes, 1 cup olive oil, 2 teaspoons salt and 1 teaspoon pepper.
- Stir in the parsley. Salmoriglio is best used the day it's made but will keep, refrigerated, for up to 3 days. Add the chicken breasts to the marinade and toss to coat. Leave the chicken to marinate skin-side down for a minimum of 15 minutes or up to 2 hours, refrigerated.
- Remove the chicken from the marinade and pat dry with a paper towel. The skin should be dry to ensure a crispy finish. Sprinkle both sides with the remaining 2 teaspoons salt and 1 teaspoon black pepper.
- Heat an ovenproof frying pan over high heat until very hot. Add the canola oil and the remaining 2 tablespoons olive oil to coat the pan, then place the chicken breasts in the pan, skin-side down. Cook for 3 minutes, then add 2 tablespoons of butter, the garlic, rosemary and sage. Once the butter has melted, baste the chicken while it cooks for 2 minutes. Without turning the chicken, transfer the pan to the oven and roast until the skin is crisp and golden and the juices run clear, 15 to 20 minutes. (If using a temperature probe, it should reach 160 to 165 degrees F.) Without discarding the juices in the pan, remove the chicken breasts to a wire rack to rest until ready to slice and serve.
- To make the pan sauce, place the pan with the chicken juices over medium heat. Add the shallot and cook for 2 to 3 minutes until soft. Deglaze with the white wine and cook for 5 minutes to allow the alcohol to cook off. Add the mustard, chicken stock and remaining 2 tablespoons butter and reduce for 5 to 6 minutes. Taste and adjust the seasoning with salt and pepper.
- For the roasted cabbage steaks: Preheat the oven to 400 degrees F.
- Brush the cabbage steaks generously with olive oil and sprinkle both sides with salt.
- In a small bowl, combine the garlic powder, onion powder, smoked paprika and 1/4 cup olive oil to make a paste. Brush both sides of the cabbage with the spice paste until fully coated, then sprinkle with salt.
- Lightly oil a sheet tray and place the seasoned cabbage on it. Roast the cabbage for 20 minutes. Flip and roast until brown, soft and very flavorful, an additional 20 minutes.
- For the farro with fennel and herbs: Coat a medium saucepan generously with the olive oil. Toss in the onion, celery and fennel. Place the pan over medium heat and season with the salt and crushed red pepper. Cook, stirring occasionally, for 5 to 6 minutes, until the vegetables start to soften.
- Add the garlic and cook, stirring regularly, for 2 to 3 minutes. Add the farro, then stir to combine and cook, stirring constantly, for 2 to 3 minutes.
- Toss in the thyme bundle, bay leaf and chicken stock. Season with salt and taste to make sure the seasoning is correct. Bring the stock to a boil, then reduce to a simmer and cook until the farro is cooked through but still a bit chewy and the liquid is almost totally absorbed, 17 to 20 minutes. (Add a little more stock if needed.)
- Discard the thyme bundle and bay leaf. Add the butter, Parmesan and chives and stir vigorously to combine. Taste and adjust the seasoning.
- Serve the chicken topped with the pan sauce alongside the cabbage steaks and farro.
