chicken with arugula, peppers and olives. Credit: Susan Sampson” />
Saucy, orange-poached chicken lies on a bed of arugula, finished with roasted red pepper strips and black olives. Eaten at room temperature, this delightful dish defies classification. I guess you could call it a substantial dinner salad. Serve it with crusty bread. This recipe is an old favourite, its origins forgotten.
2 large boneless, skinless chicken breasts (about 1 lb/500 g)
Sea salt to taste
3/4 cup (175 mL) orange juice
1 large red bell pepper, roasted
2 cloves garlic, pressed or minced
1 tbsp (15 mL) liquid honey
1/4 tsp (1 mL) chili flakes
Freshly ground black pepper to taste
1 bunch arugula, stemmed, torn
12 whole black olives, pitted if desired
Preheat oven to 400F (200C).
Place chicken in 8-inch (20 cm) square baking dish. Pour orange juice over top. Sprinkle lightly with salt. Cover with foil. Poach 15 minutes in preheated oven. Uncover and roast 15 minutes, or until juices run clear.
Using tongs, transfer chicken to pie plate or shallow bowl. Set aside. Scrape juices from baking dish into small pan. Cut roasted pepper into 1/4-inch (0.5 cm) strips, reserving juices. Set strips aside. Add pepper juices to pan. Add garlic, honey and chili flakes.
Make sauce by boiling mixture in pan over medium-high heat until reduced to 1/3 cup (75 mL). Add salt and pepper. Pour over chicken. Set aside until cooled to room temperature.
Line platter with arugula. Slice chicken thinly and arrange over arugula. Pour sauce over chicken. Sprinkle with salt and pepper. Arrange roasted pepper strips and olives around chicken. Serve immediately.
- Letting the chicken cool in the sauce makes the meat plump and moist.
- Serve this dish right after it’s assembled. Otherwise, the greens will get soggy.
- Avoid dental emergencies: Warn diners if the olives are not pitted.
Makes 4 servings.
Credit: Susan Sampson
Tested in Imperial