CUTLETS****Mario Batali's Chicken Paillard

By Unblond1

This was good and worth a re-try but note the tweaks

Ingredients

• For the Chicken:
• 2 Boneless skin-on Chicken Thighs (pounded out and marinated) - n.b. use thighs - I didn't have them and I used chicken fingers instead, which I pounded and which fell apart in the marinade
• Salt and Pepper
• 2 tablespoons Extra Virgin Olive Oil
• 3 cups Arugula
• 2 tablespoons Orange Juice
• 1/2 teaspoon Dijon Mustard
• 1 teaspoon Black Olive Paste
• 2 tablespoons Sun-dried Tomatoes (packed in oil)
• 1/2 tablespoon Olive oil
• For the Marinade:
• Parsley
• Thyme
• Rosemary
• 1 - 2 tablespoons Apple Cider (or apple juice)
• 2 tablespoons Extra Virgin Olive Oil

Details

Servings 1
Preparation time 30mins
Cooking time 30mins
Adapted from beta.abc.go.com

Preparation

Step 1

* 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).

* Preheat grill pan to medium-high.

* 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.

* 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. n.b. I didn't use this dressing. I used tapenade dressing instead (Mediterranean Fresh), which was good but lacked the orange juice - try this dressing instead.

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.