POACHED CHICKEN BREASTS WITH PARSLEY-ONION SALAD
Slowly poaching bone-in chicken breasts in a very low oven makes the meat extremely silky, without turning it tough or drying it out. And having the oven on for an extended period allows you to cook other things in the gentle heat. Here, halved cherry tomatoes turn sweet and jamlike. A pan of chicken skin renders and crisps, becoming golden and potato-chip crunchy before getting tossed with a bright parsley-onion salad. If you'd rather skip the chicken skin, you can. This dish is nearly as good without it, though you may want to add some toasted pine nuts or slivered almonds to the parsley salad for texture.
Provided by Melissa Clark
Categories weekday, poultry, main course
Time 1h45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place racks in the top and bottom thirds of the oven, and heat oven to 275 degrees. In the microwave or in a small pot on the stove, heat chicken stock until it comes to a simmer.
- Pull skin off chicken, keeping the skin in large pieces, and spread out on a rimmed baking sheet.
- Place chicken breasts in a small baking dish, cover with hot chicken stock and add bay leaf.
- Thinly slice 3 of the garlic cloves. In a 9-by-13-inch baking dish, toss together garlic slices, tomatoes, olives, 3 tablespoons oil, 1/2 teaspoon salt and pepper to taste. Top with the rosemary sprig.
- Place pan with chicken skin on top rack and chicken and tomatoes on bottom rack. Toss the tomatoes occasionally. Bake everything until chicken skin is golden, the chicken breast is cooked through (a thermometer inserted in the center should read 155 degrees), and tomatoes are starting to shrivel. This will take 60 to 65 minutes for chicken skin and tomatoes; 70 to 80 minutes for the chicken. Transfer chicken skin to a paper towel-lined plate and sprinkle with salt to taste, reserving the rendered chicken fat. Transfer chicken breasts to a cutting board to rest for 5 minutes before slicing meat off the bones. (Save stock for another use; it can be frozen for up to 3 months.)
- Grate 1/2 teaspoon zest from the lemon, then cut lemon into wedges. Finely grate remaining garlic clove into a medium bowl. Add a squeeze of lemon juice from one of the wedges, and a pinch of salt. Pour some of the reserved chicken fat over garlic, then toss with parsley, lemon zest, 1/4 teaspoon pepper, and red-pepper flakes. Break up chicken skin into bite-sized pieces and toss into parsley mixture along with the red onion. Serve immediately with the tomato-olive mixture and chicken, drizzling with olive oil, if you like.
Nutrition Facts : @context http, Calories 511, UnsaturatedFat 21 grams, Carbohydrate 20 grams, Fat 30 grams, Fiber 4 grams, Protein 40 grams, SaturatedFat 7 grams, Sodium 927 milligrams, Sugar 9 grams, TransFat 0 grams
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Daniel George
[email protected]This dish was delicious! The chicken was cooked perfectly and the salad was a great addition.
MAkbar shafi
[email protected]This recipe is a great way to use up leftover chicken. The salad is a great way to add some extra flavor and crunch.
Afsarbhatti 48
[email protected]Not my favorite. The chicken was a bit bland and the salad was too acidic.
younus ali
[email protected]I've made this recipe several times and it's always a hit! The chicken is always moist and flavorful, and the salad is so refreshing. I love that it's a healthy dish that's also delicious.
Mouadh Aiouna
[email protected]This recipe was so easy to follow and the chicken turned out perfect! I will definitely be making this again.
Nick Barry
[email protected]The chicken was a bit dry, but the salad was really good.
Cherity Asbury
[email protected]I've tried this recipe a few times and it's always come out great. The chicken is always tender and juicy, and the salad is a great way to add some extra flavor and freshness. I would definitely recommend this recipe to anyone looking for a delicious
Nomi devil
[email protected]Meh.
Viktor Felix
[email protected]This recipe is a keeper! The chicken was moist and juicy, and the salad was light and refreshing. I will definitely be making this again and again.
Hafeezafghan Afghan
[email protected]I made this for a potluck and it was a huge success! Everyone loved the chicken and salad. I will definitely be making this again.
Ruby Padilla
[email protected]Not a fan. The chicken was bland and the salad was too vinegary.
Izzy Izzy
[email protected]This recipe was a lifesaver! I needed a quick and easy meal for a weeknight dinner, and this fit the bill perfectly. The chicken was cooked to perfection, and the salad was a great way to add some extra flavor and crunch. Thanks for sharing!
Meherun Mitul
[email protected]The chicken was a bit dry, but the salad was delicious.
Yaseen Yaseen
[email protected]I have made this dish several times and it is always a crowd pleaser. The chicken is always moist and flavorful, and the salad is so refreshing. I highly recommend this recipe!
Sufiyan Butt
[email protected]Easy and delicious. I added some extra vegetables to the salad for a healthier option.
RIFLE DASH 26
[email protected]Followed the recipe exactly and loved it. The chicken was juicy and tender, and the onion salad was a great addition. Will definitely make this again!
Bunny xD
[email protected]This dish was a hit with my family! The chicken was moist and flavorful, and the parsley-onion salad was the perfect complement. I will definitely be making this again.