“Second Date Chicken”
Image by Robbie Guevarra
A butter-basted chicken accompanied by a garlicky-lemon mayo, herb salsa, and pickled fennel.
This chicken recipe features a series of complex flavors that come together with simple techniques. And like any successful relationship, the sum is greater than the individual parts: creamy mayo cut by the herb salsa, with a shock from the tart, slightly acidic pickled fennel. The harmonious, comforting yet elegant dish won the first task challenge on episode one of America’s Test Kitchen: The Next Generation.
(Serves 2)
Kosher salt
2 bone-in, skin-on chicken breasts
1 small fennel bulb, reserving the fronds for garnish
Juice of 1 lemon
¼ cup fresh tarragon leaves
¼ cup fresh parsley leaves
¼ cup plus 2 tablespoons extra virgin olive oil, divided
1 tbsp sherry vinegar
Freshly ground black pepper
⅓ cup mayonnaise
3 garlic cloves, divided
Zest of 1 lemon
4 tbsp unsalted butter
4 sprigs fresh thyme
2 cups torn crusty bread pieces (preferably sourdough)
Flakey sea salt and Aleppo pepper, for garnish
Begin your prep by preheating your oven to 350°F. Generously salt your chicken breast and place them skin side up on a wire rack set over a rimmed baking sheet. Pickle your fennel by slicing it thin (with a knife or mandolin). Toss the fennel into a small bowl with the juice of 1 lemon and a generous pinch of salt.
Start your herb salsa by coarsely chopping the tarragon and parsley, leaving some larger pieces, and add it to a small bowl. Drizzle in ¼ cup of extra virgin olive oil. Using the back of a spoon, stir the mixture and press the herbs into the side of the bowl. Add the sherry vinegar and season with salt and pepper to taste. Set aside.
For the garlicky-lemon mayo, combine the mayo, 1 grated garlic clove, lemon zest, salt and pepper to taste. Set aside in a cool area.
For the chicken, pat your chicken dry, focusing on the skin. The salt on the chicken will bring out a significant amount of moisture. Add 2 tbsp of oil to a large heavy-bottomed or cast-iron skillet. Place your chicken skin side down and press with the palm of your hand or tongs, creating as much contact with the skin to the pan as possible. Set over medium-low heat, allowing the chicken and pan to heat up together. This will gently render most of the fat out of the chicken and essentially be the oil the chicken cooks in.
Once the pan has come up to temperature and the chicken has an audible sizzle, raise the heat to medium. Once the skin has turned golden brown, flip your chicken and transfer to the oven. Bake for 7 to 10 minutes until a thermometer inserted in the thickest part of the breast registers 160°F.
Transfer the skillet to the stove set over medium heat. Add the butter, remaining 2 garlic cloves, and thyme. Baste the chicken by carefully tilting the skillet slightly towards you and spoon the butter over each chicken breast for about 2 minutes, until the chicken registers 165°F on a thermometer. Remove the chicken to a cutting board and allow to rest.
For your croutons, spread the torn pieces of bread in the same skillet with the butter and chicken fat over medium heat. Toast, occasionally turning, until the croutons have a crispy exterior texture and soft, pillowy interior, about 8 minutes.
To plate, divide the mayo among 4 plates, spreading in “swooshes” around each plate. Scatter the croutons evenly on top of the mayo-dressed plates. Remove the bone from each breast, then slice the chicken into ½-inch thick pieces. Arrange the chicken over the croutons. Drain the pickled fennel and scatter around each plate. Whisk accumulated chicken juices into the herb salsa, then spoon over each portion of chicken. Finish with pinches of flakey salt and Aleppo pepper.
