Chicken with blood orange and fennel salad

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This chicken is stupid good. Sweet and savory, with just enough bite, and wicked pretty. Now, fennel is a very personal taste, but I happen to love it, particularly when paired with some sweet juicy blood oranges. The whole thing is dressed with a delicious balsamic vinaigrette. (This will make a ton of dressing… I suggest having it in the fridge at all times. It’s good on all sorts of salads, used as a marinade, you name it.)

The Ingredients: 

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–  Chicken breasts: I used ones that were already cut in half, because they were on sale. If using a whole boneless chicken boobie, cut it in half yourself.

– Arugula

– Blood oranges (Only four are pictured here, but I used 6… I just ran out of room on my board)

– Couple fennel bulbs

– balsamic vinegar

– Garlic. I used three cloves, use less if preferred. The garlic is pretty spicy and strong with three.

– Fresh herbs… I used oregano, thyme, and parsley. You can see my awesome fresh herb keeper in that picture. I got it for Christmas! As well as my new pepper grinder, that you can just peek the top of above the fennel.

– Oil. I used avocado oil, but whatever makes your skirt fly up. Olive oil is fine!

– Salt

– Pepper

NOT SEEN: dijon mustard

The Hardware: 

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– Plastic cutting board

– Bowl

– Whisk

– Frying Pan

– Measuring cups (Like my awesome Russian nesting doll measuring cups that I also got for Christmas)

– Measuring spoons

– Meat pounder

– Good knife

– Something with which to put the salad

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– Also, a microplane.

NOTE SEEN: a container for the dressing

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Grate that garlic into a pulp into the bowl. Again, I like a LOT of garlic, but that is a matter of taste. Adjust as needed!

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Grab a big old bunch of herbs, and pull the leaves off the stem. I used a little less oregano then seen in this picture.

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Chop the CRAP out of those herbs. CHOP CHOP CHOP!!

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Throw the herbs into the bowl with the garlic, and add a big ol’ grind of pepper.

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Grab a quarter of a cup of balsamic vinegar…

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And dump that in with the herbs and whatnot.

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Same with 1/2 tsp of dijon mustard, and mix the balsamic mixture together.

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Grab 3/4 of a cup of oil. Look how pretty that avocado oil is…. yummy!

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Slowly drizzle in the oil, while whisking the hell out of it.

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Until it is combined and more or less emulsified. Taste it, and add salt to taste. A BUNCH OF SALT. It’s gonna feel like more salt than you should eat in a sitting, but then again, this is WAY more dressing than you would eat in a sitting, so relax!

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Grab the oranges, and supreme them. For a rundown of how to do this, check out the Quadruple S chicken recipe. (I hope that I will have a better write up in the next few weeks.)

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Repeat with all the blood oranges. I worked over the bowl for the most part to catch all of the delicious juice coming out of these puppies.

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Even mostly working over the bowl, there was a huge mess on the cutting board. This is why I worked on a plastic cutting board instead of the wood… I knew it would make an unholy mess.

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Grab the fennel. It looks like a crazy head of celery, but it’s got a sweet licorice type flavor, that is totally impossible for me to explain, but I happen to think it’s delicious.

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Get rid of the tough end of the beast. See the ring on the end there? If some of the slices have that tough looking ring, just pop it out. It’ll eventually turn into a more tender bit. Promise!

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Slice the fennel bulb in thin little slices. Everything is shaping up beautifully!

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Throw the fennel into the bowl with the blood orange supremes.

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Throw in a few drizzles of the dressing, to get some of those delicious flavors working together.

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Throw a cover on the salad, and give it a good shake to combine everything.

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Put some saran wrap down on the cutting board.

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Put the chicken on top of that, salt and pepper the chicken, flip it over and salt and pepper the other side. Don’t worry about making a mess… It’ll be contained by the plastic wrap.

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Throw another piece of plastic wrap on top of the chicken.

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Time for stress and frustration relief!! Pound the hell out of that chicken! YAY! I would suggest pounding a piece, putting it in the pan, then when the first piece is almost done, pounding the next piece. That way nothing shrinks.

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Anyway, put some oil in the pan, and heat it up. (You can see where some of the blood orange juice got into the pan, and I wiped it up. Not well enough apparently.) Throw the pounded chicken into pan, and let it cook for a bit. (KEEP AN EYE ON IT. It will cook SUPER fast.)

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Flip it, and finish cooking it on the other side.

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While it cooks, throw some arugula onto a plate, and dress with a drizzle of the dressing.

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Throw the hot, cooked, boobie onto the arugula.

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And then the salad on top of the chicken. Then, drizzle a couple more spoonfuls of dressing on top of the whole thing. I’m not suggesting half a cup here… Just a bit on the greens, and then a bit on top.

Enjoy the crap out of it!!

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One response »

  1. Pingback: Mushroom soup with beef, bacon, and spinach meatballs « Paleo-rrific

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