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.
Dijon Grilled or Broiled Chicken with Spring Greens
1 free range chicken into 6-8 pieces
1 tablespoon lemon juice
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
2 tablespoons Dijon mustard
½ pound mixed spring greens
1 bunch scallions, sliced (green and white part)
3 radishes, shaved thin using a vegetable peeler
3 baby carrots, shaved thin with a vegetable peeler or mandolin
1/4 cup mint leaves, torn
1/4 cup walnuts, lightly toasted and chopped
1 ounce Parmigiano Reggiano cheese, grated
2 tablespoons honey or white wine vinegar
2 tablespoons lemon juice, freshly squeezed
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
¼ cup extra-virgin olive oil
¼ cup chicken fat reserved from the grill pan
Prepare the chicken:
1. Place the chicken pieces in a glass bowl, add the lemon juice, oil, ½ teaspoon kosher salt, and freshly ground pepper. Cover and marinate at room temperature for 2 hours (you can marinate it longer in the refrigerator).
2. Preheat the broiler, make sure the pan is about 3-5” from the flame so the chicken cooks before it is too brown.
3. Season the chicken with salt and pepper. Place the chicken skin side up on the broiler pan. Cook for 10-15 minutes on both sides. Check to make sure the chicken is done (when pierced the juices run clear). Brush the chicken with Maille mustard and broil for 2 more minutes. Reserve some to the chicken drippings for the Vinaigrette.
Prepare the Vinaigrette:
1. Mix vinegar, juice, salt and pepper. Add in olive oil and chicken fat (if the chicken fat has solidified gently reheat) and mix well. Keep in a covered container until ready for use.
1. Place the mixed greens, scallions, radishes, carrots and mint in a large bowl. When ready to serve season pour a couple tablespoons of the vinaigrette around the edge of the mixing bowl. Gently toss with the vinaigrette scooping from the bottom and lifting the salad so it tumbles down into the bowl.
2. Arrange on dinner plates sprinkling the walnuts and Parmigiano cheese over. Arrange the chicken in the center of the greens.
©2015Julie Logue-Riordan Cooking with Julie, LLC, www.CookingWithJulie.com
©Julie Logue-Riordan 2009
Copyright © Julie Logue Riordan, Cooking with Julie