Spicy Orange & Tarragon Pan Chicken with Radish Salad

Name: Spicy Orange & Tarragon Pan Chicken with Radish Salad
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Asian
Ingredients: 2 whole airline chicken breasts; ¼ cup tarragon, minced; 2 oranges, sliced into medallions; 3 cloves garlic, minced; 1 shallot, minced; 2 inch knob of ginger, minced; 4 thai chilies, finely chopped; 2 tbsp tomato paste; 2 tbsp lemon juice; 1 cups vegetable or chicken stock; 2 tbsp flour, for slurry; 1 cup sake; 3 tbsp soy sauce; 3 tbsp unsalted butter; 2 tbsp avocado oil; Salt and pepper; 1 cup fennel, white parts only thinly sliced; 1 cup radish, thinly sliced; 1 cup yellow onion, thinly sliced pole to pole; ¼ cup italian parsley, minced (for garnish); 3 tbsp fish sauce; 3 tbsp lime juice from 1-2 limes; 1 tbsp soy sauce; 2 tbsp rice vinegar; 2 tbsp sesame oil; 1 tbsp avocado oil; salt and pepper

10 steps

Prep:20minCook:1h

A classic pan roasted chicken with a sweet, spicy and tangy pan sauce and bright crispy salad.

Updated at: Thu, 17 Aug 2023 01:12:23 GMT

Ingredients

2 servings

The Chicken

¼ cuptarragon

sliced into medallions

2 inchginger

2 Tbsptomato paste

2 Tbsplemon juice

1 cupsvegetable stock

or chicken

2 Tbspflour

for slurry

1 cupsake

3 Tbspsoy sauce

3 Tbspunsalted butter

2 Tbspavocado oil

salt

pepper

The Salad

1 cupfennel

white parts only thinly sliced

1 cupradish

thinly sliced

1 cupyellow onion

thinly sliced pole to pole

¼ cupitalian parsley

minced, for garnish

3 Tbspfish sauce

3 Tbsplime

juice

1 Tbspsoy sauce

2 Tbsprice vinegar

2 Tbspsesame oil

1 Tbspavocado oil

salt

pepper

Instructions

Step 1

Preheat the oven to 450°F (232°C) with the rack in center position.

OvenPreheat

Step 2

Pat your chicken breast dry and season generously with salt on all sides.

Step 3

Heat your avocado oil in a skillet on your stove top over high heat. Add in your chicken breasts, skin side down. Leave them to cook for 6 minutes. Flip them with a flexible spatula and transfer to the oven until the thickest part of the breast registers 150°F (about 8 to 10 minutes). Remove the beasts from your skillet and set aside to rest.

Step 4

Return the skillet to your stovetop over med-high heat. Add in butter, garlic, shallot and tomato paste. Stir to combine.

Step 5

Place orange slices in a single layer over your mixture. Pour soy sauce, sake and stock over the orange slices and season with salt. Add in Thai chilies. Cover and lower heat to a gentle simmer for about 20 minutes.

Step 6

During this time, make your salad dressing by whisking together sesame oil, olive oil, rice vinegar, fish sauce, soy sauce and lime juice in a small bowl.

Step 7

Combine radish, onion and fennel in a large bowl and season with salt and cracked white pepper. Toss in your dressing and season with more salt to taste.

Step 8

Once your oranges are pretty cooked down with your sauce in your pan, remove them. Whisk together flour with ¼ cup of water and stir the mixture into your pan. Stir in lemon juice and tarragon (reserving some for garnish).

Step 9

Warm your chicken for a few minutes in your oven at 350°F if desired, otherwise you are ready to plate!

Step 10

To serve, place a mound of salad on a plate and a chicken breast next to it. Pour pan sauce over the breast and garnish with parsley.

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