Hazelnut-Crusted Chicken with Warm Farro-Fennel Salad

Recipe Information

Ingredients

Main Ingredients

• 0.55 cup cooked farro
• ½ cup confit fennel
• ½ chicken breast, cooked
• 1 tbsp crushed hazelnuts
• 1 tbsp Lacinato kale
• 1 tsp feta cheese
• Fennel fronds, for garnish

Bay Leaf Oil

• 1 qt olive oil
• 6 bay leaves

White Wine Sauce

• 3 tbsp flour
• 4 tbsp butter
• 3 cup chicken stock
• 1 cup white wine
• Salt and pepper to taste

Directions

Prepare Bay Leaf Oil (can be made ahead)

1. Heat olive oil with bay leaves to 220°F

2. Remove from heat and let cool completely

3. Strain out bay leaves

4. Reserve 2 Tbsp for recipe

Make White Wine Sauce (can be made ahead)

1. Create a blonde roux with flour and butter over medium heat

2. Gradually whisk in chicken stock and white wine

3. Simmer until thickened, about 10-15 minutes

4. Season with salt and pepper

5. Reserve 2 oz for recipe

Assembly

1. Coat cooked chicken breast with crushed hazelnuts

2. Warm in oven at 350°F for 5-7 minutes

3. Meanwhile, toss farro and confit fennel with 1 Tbsp bay leaf oil and salt to taste in a pan until warmed through

4. Toss kale with remaining bay leaf oil

5. Mold warm farro-fennel mixture in a ramekin and place in center of plate

6. Slice warmed chicken on bias into 5 pieces and arrange over salad

7. Top with dressed kale

8. Pour 2 oz white wine sauce around the plate

9. Garnish with fennel fronds and sprinkle with feta cheese