Chicken Paillard & Olive-Raisin Sauce with Warm Fennel & Potato Salad
Mediterranean Diet

Chicken Paillard & Olive-Raisin Sauce

with Warm Fennel & Potato Salad

Group Created with Sketch. 50 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 550 Cals/serving
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Here, chicken paillard—a French technique in which chicken is pounded for quick, even cooking—is elevated by a sweet, briny sauce of olives and raisins plumped with tangy vinegar and verjus. A hearty duo of potatoes and sweet, anise-like fennel rounds out the dish.

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Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/2-inch- thick pieces. Cut off and discard any stems from the fennel. Halve the fennel bulb lengthwise; cut out and discard the core, then medium dice. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.

Cook the potatoes:
2 Cook the potatoes:

Add the sliced potatoes to the pot of boiling water and cook 9 to 10 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Gently stir in half the vinegar and 1 tablespoon of olive oil. Cover to keep warm.

Roast the fennel:
3 Roast the fennel:

While the potatoes cook, place the diced fennel on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Transfer to the pot of cooked potatoes. Drizzle with olive oil and stir to combine; season with salt and pepper to taste. Cover to keep warm.

Prepare & cook the chicken:
4 Prepare & cook the chicken:

Pat the chicken dry with paper towels. Place between 2 sheets of plastic wrap on a sturdy work surface. Using the bottom of a heavy pan (or a meat mallet), pound the chicken to a ¼-inch thickness. Remove and discard the plastic wrap. Season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 3 to 5 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Make the pan sauce & serve your dish:
5 Make the pan sauce & serve your dish:

To the pan of reserved fond, add the chopped olives and garlic, sliced white bottoms of the scallions, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the raisins, verjus, remaining vinegar, and ¼ cup of water (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 2 to 3 minutes, or until thoroughly combined. Turn off the heat and season with salt and pepper to taste. Serve the cooked chicken with the cooked potatoes and fennel. Top the chicken with the pan sauce. Garnish with the sliced green tops of the scallions. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/2-inch- thick pieces. Cut off and discard any stems from the fennel. Halve the fennel bulb lengthwise; cut out and discard the core, then medium dice. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.

2 Cook the potatoes:

Add the sliced potatoes to the pot of boiling water and cook 9 to 10 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Gently stir in half the vinegar and 1 tablespoon of olive oil. Cover to keep warm.

Cook the potatoes:
Roast the fennel:
3 Roast the fennel:

While the potatoes cook, place the diced fennel on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Transfer to the pot of cooked potatoes. Drizzle with olive oil and stir to combine; season with salt and pepper to taste. Cover to keep warm.

4 Prepare & cook the chicken:

Pat the chicken dry with paper towels. Place between 2 sheets of plastic wrap on a sturdy work surface. Using the bottom of a heavy pan (or a meat mallet), pound the chicken to a ¼-inch thickness. Remove and discard the plastic wrap. Season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 3 to 5 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Prepare & cook the chicken:
Make the pan sauce & serve your dish:
5 Make the pan sauce & serve your dish:

To the pan of reserved fond, add the chopped olives and garlic, sliced white bottoms of the scallions, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the raisins, verjus, remaining vinegar, and ¼ cup of water (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 2 to 3 minutes, or until thoroughly combined. Turn off the heat and season with salt and pepper to taste. Serve the cooked chicken with the cooked potatoes and fennel. Top the chicken with the pan sauce. Garnish with the sliced green tops of the scallions. Enjoy!