One of the benefits to the paillard approach is the numerous amount of options you have once you’ve got a thinly pounded piece of protein in front of you. You can use this same technique to prepare chicken thighs as in my chicken paillard with arugula salad, chicken breasts or essentially any protein you’d prefer broken down a bit.
Serves 4 people
4 boneless, skin-on chicken thighs, pounded thin & marinated (optionally butterflied)
Salt and pepper
1 cup extra virgin olive oil, separated
1/2 pound arugula
1/2 cup orange juice
1/2 tablespoon Dijon mustard
1/2 tablespoon black olive paste
1/4 cup sun-dried tomatoes, packed in oil
1 tablespoon olive oil
For the marinade
1/2 bunch parsley
1/2 bunch thyme
1/2 bunch rosemary
1/2 cup apple cider
1 cup extra-virgin olive oil
Combine all of the marinade ingredients together in a baking dish. Add the chicken and season with salt. Chicken can marinade for up to eight hours (overnight).
Preheat grill pan to medium-high heat.
Drizzle the grill pan with extra-virgin olive oil and place the chicken skin side down. Place a brick on top. Once skin is crisp, after about 4 minutes, flip over to finish, about 4 to 5 minutes.
Season the chicken with a pinch more salt.
While the chicken cooks, reduce the orange juice in saucepan over high heat until reduced by two-thirds, about 3 to 4 minutes.
Transfer the juice to a bowl and whisk in the Dijon mustard and black olive paste until well combined. Whisk in the oil until emulsified. Adjust the seasoning with salt and pepper.
Toss the arugula with one tablespoon of olive oil and a pinch of salt.
To serve, split the arugula salad among four plates, add a whole sun-dried tomato to each, place a piece of chicken on top and drizzle with vinaigrette.