Mediterranean Chicken
Serves 4
What to Pair With
We all know the workhorse of the kitchen is the boneless, skinless chicken breast. This is a fine choice for quick cooking and let’s face it, they’re versatile and most people like them. But if you want real flavor, look to the bone-in or split breast. These will take longer to cook but the result is a juicer meat, crispy skin and an overall better result.
Split breasts take about as long as cooking a whole chicken so plan for about 40 minutes, giving you plenty of time for the sides. My inspiration for flavors came from the Mediterranean. South of France, Sicily and Greece with a strong fennel influence, both in the dry rub and with a roasted fennel bulb salad. Simple pearl couscous finished the plate. Enjoy!
Ingredients
3 tbsp dried fennel
1 tbsp dried oregano
1 tsp sumac
2 tsp salt
1 tsp black pepper
Zest of 1/2 lemon
1 tbsp dijon mustard
1 tbsp olive oil
4 bone-in chicken breast
1 large fennel bulb, green parts removed, cored and sliced thin. Save some fennel fronds.
1/2 onion, sliced thin
1-2 clementines or mandarins, peeled and segmented
Salt
Olive oil
1/2 cup pistachios, toasted
1/2 lemon peel, sliced into thin strips
Lemon juice
Preparation
Preheat oven to 400 degrees.
Combine the spices through lemon zest in a small bowl.
Coat the whole chicken breast in oil and the skin side in mustard.
Spread the rub over the skin.
Arrange the breasts on a roasting pan an cook 30-40 minutes.
Check the temperature of the breasts with a cooking thermometer. They are finished at 165 degrees.
While the chicken is cooking, toss the fresh fennel, onion and oranges with olive oil and salt.
Arrange on a sheet pan, and cook for 20-30 minutes occasionally stirring.
Remove from oven. Toss with pistachio and lemon peel.
Squeeze lemon over top and serve.
Garnish with the reserved fennel fronds and more lemon juice!
Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.
If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!