Chicken Paillard Mario Batali's

By Sharon-4

Ingredients

• Marinade:
• 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 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

Preparation

Step 1

instructions
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).

instructions
For the Chicken: Preheat grill pan to medium-high.
instructions
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.
instructions
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.

instructions
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.