Crispy Chicken Provençal With a Niçoise Olive and Tomato Pan

• servings: 2 servings
• total time: 40 minutes

Ingredients

2 Bone-in Skin-On Chicken Breast

5 oz. Grape Tomatoes

4 oz. Thyme Sprigs

2½ oz. Baby Arugula

1 Shallot

2 fl. oz. White Cooking Wine

1 oz. Pitted Nicoise Olives

½ fl. oz. Champagne Vinegar

¼ oz. Honey

2 Garlic Cloves

3 Oregano Sprigs

Directions

Prepare the Ingredients

Preheat oven to 400 degrees. Prepare a baking sheet with aluminum foil. Thoroughly rinse produce and pat dry. Peel and mince shallot. Peel and mince garlic, then mash into a paste using the flat side of your knife’s blade. Stem and mince thyme. Stem and mince oregano. Halve half the tomatoes and leave remaining whole. Rinse chicken breasts and pat dry. Season chicken with a pinch of salt and pepper.

Cook the Chicken

Preheat a medium pan with 1 tsp. olive oil over medium heat. Add chicken skin-side down and cook, without moving, for 8-10 minutes, or until skin crisps. Peek once during cooking to make sure skin isn't browning too quickly (lower heat if needed). This cooking method slowly renders chicken fat, ensuring a crispy skin. Transfer chicken skin-side up to baking sheet and roast for 6 minutes, or until an internal temperature of 165 degrees is reached. Reserve chicken drippings in pan.

Make Champagne Vinaigrette with Drippings

Whisk champagne vinegar, honey, half the garlic, 2 tsp. shallots, and ¼ of the chicken drippings (1 Tbsp.) in a mixing bowl. Season to taste with salt and pepper and add more drippings to taste if desired. Return pan to medium-high heat.

Make Sauce

Add 2 Tbsp. shallots (to taste) and remaining garlic to pan with chicken drippings and cook for 30 seconds at medium heat. Add white wine, scraping up any bits stuck to bottom of pan (this is called deglazing). Add tomatoes, olives, thyme, oregano (reserve a bit of fresh herbs for garnish), and ¼ cup of water and cook until sauce reduces, about 3-4 minutes. Season to taste with salt and pepper (olives are salty so make sure to taste as you season).

Toss Salad

Toss arugula with Champagne vinaigrette in a mixing bowl. Add remaining shallots (to taste). Season to taste with salt and pepper.

Plate the Dish

Pour tomato-olive sauce on a plate and place chicken breast over sauce. Arrange arugula salad next to chicken and garnish with reserved minced herbs.

Nutrition

• Calories: 540
• Total Fat: 26g
• Sodium: 650mg
• Total Carbohydrate: 16g
• Protein: 51g