Seared Panzanella Chicken From 'Portland, Oregon Ch

Name: Seared Panzanella Chicken From 'Portland, Oregon Chef'S Table'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup olive oil; 12 garlic cloves, peeled; 4 boneless chicken breasts; 4 boneless chicken thighs; 16 good-size chunks day-old bread, drizzled with olive oil and coarse salt; 1/3 cup pitted oil-cured black olives; 4 cups chicken stock; Salt and black pepper to taste; 1/4 cup chopped parsley; 1 bunch arugula, cleaned and dried on a clean dish towel; 1/4 cup sherry vinegar; 3/4 cup olive oil; 1 tablespoon sugar

Servings: persons

1 cup olive oil
12 garlic cloves, peeled
4 boneless chicken breasts
4 boneless chicken thighs
16 good-size chunks day-old bread, drizzled with olive oil and coarse salt
1/3 cup pitted oil-cured black olives
4 cups chicken stock
Salt and black pepper to taste
1/4 cup chopped parsley
1 bunch arugula, cleaned and dried on a clean dish towel
1/4 cup sherry vinegar
3/4 cup olive oil
1 tablespoon sugar

1
Preheat the oven to 450u00b0F. In a small pan, add one cup of olive oil and 12 cloves of garlic. Slowly caramelize the garlic until tender. Remove garlic from oil, reserving oil for another use. In a skillet, pan sear the chicken pieces and place on a baking sheet until all pieces are seared. Place in the preheated oven to roast. Cut up chunks of day-old bread and drizzle with olive oil and salt (about four cubes of bread per person). Place in oven to toast.
2
Once chicken is cooked through, remove from the pan and keep warm. Discard oil from the pan and add pitted olives, the garlic, and chicken stock. Scrape the bottom of the pan to get all the crust. Taste, then add salt and pepper and chopped parsley. Remove toasted bread and place on plates. Spoon the sauce over the warm croutons. Top with the arugula salad dressed with sherry vinegar, olive oil, and sugar and warm roasted chicken.

5849

kcal

Calories

548

Fat

104

Carbs

148

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup olive oil, 12 garlic cloves, peeled, 4 boneless chicken breasts, 4 boneless chicken thighs, and more.

Yes, Seared Panzanella Chicken From 'Portland, Oregon Chef'S Table' falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seared Panzanella Chicken From 'Portland, Oregon Chef'S Table'

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions