MUSTARD BROILED CHICKEN with SPRING GREENS and FETA-Spring
Just add a crusty baguette and your favorite cabernet sauvignon and you have a complete meal. The broiler is seldom used in the home kitchen these days. It is a great way to capture the juices lost when grilling. The juices can be added back into your sauce or as we do here in the salad dressing.
Make this any season just change the greens to what is in season.
To keep the mustard flavor strong we add it at the very end. Cooking causes mustard to loose its heat.
Serves 4
1 free range chicken cup-up into 6-8 pieces
1 tablespoon lemon juice
3 tablespoons Atlas Peak extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
2 tablespoons Dijon style mustard
Salad
1/2 pound mixed spring greens
3 thinly sliced spring onions
1 tangerine, peeled and sectioned
2 ounces feta cheese
Vinaigrette
2 tablespoons white wine vinegar
2 tablespoons lemon juice, freshly squeezed
1 teaspoon Dijon style mustard
kosher salt and freshly ground black pepper
1/4 cup Atlas Peak extra-virgin olive oil
1/4 cup chicken juices and fat reserved from the grill pan
Prepare the chicken:
1. Place the lemon juice, oil, 1/2 teaspoon kosher salt, and freshly ground pepper in a glass bowl and mix well with a whisk. Add the chicken and coat well. Cover and marinate at room temperature for 1 hour (you can marinate it longer in the refrigerator).
2. Preheat the broiler to high, make sure the pan is about 5-6" from the flame, to allow the chicken to cook before the skin becomes is too brown.
3. Season the chicken with kosher salt and freshly ground black pepper. Place the chicken skin side up on the broiler pan. Cook for 10-15 minutes, then turn over and cook another 10-15 minutes. Check to make sure the chicken is done (160 degrees or when pierced the juices run clear). Brush the chicken with Dijon style mustard. Place in a 375 degree oven for 3 more minutes. Reserve 1/4 cup of the chicken drippings for the vinaigrette.
Prepare the vinaigrette:
1. In a small bowl mix vinegar, juice, Dijon style mustard, pinch of kosher salt, and freshly ground pepper with a whisk. Add oil and drippings, using a whisk to mix well. Keep in a covered container until ready for use.
To serve:
1. Place the mixed greens and scallions in a large bowl season lightly with kosher salt. Gently toss with a tablespoon of vinaigrette scooping from the bottom and lifting the salad so it tumbles back into the bowl.
2. Crumble and then sprinkle the feta and tangerine sections on the salad.
3. Arrange salad on dinner plates, place the chicken in the center.
Recommended Wine Pairing-
You can please red and white wine lovers, serve with a Chardonnay or a Cabernet Sauvignon. Chardonnay on a hot summer night, if things cool down serve Cabernet Sauvignon.
©Julie Logue-Riordan 2009