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Poached Chicken with Honey-Mustard Crispy Skin
This dish is all about the chicken skin. It’s a highly sought after snack in my house. I’ve heard the skin can be a major point of contention in others. Family wars have been fought over Thanksgiving turkey skin (not proven but sounds legit, right?). And let’s be honest, no matter what your dietary preferences are, there isn’t anything quite like crunching into a salty piece of chicken skin. Which is why this Poached Chicken with Honey-Mustard Chicken Skin dish needed to exist.
I heard once about a restaurant that serves chicken skin as the chip component in a dip recipe. Because I thought this was genius and wanted to try this flavor combination myself, I wanted to come up with this entree-sized version. The chicken is slowly poached in beef stock, giving it a deeper, richer taste. The soft poached chicken pairs beautifully with the crispy chicken skin and the roasted cauliflower and fennel. And the honey, mustard seed, and lime is a bright and energetic seasoning that lifts this dish to new levels with every bite. Poached Chicken with Honey-Mustard Chicken Skin is a must try immediately.
Poached Chicken with Honey, Mustard Seed, and Chicken Skin
The soft poached chicken pairs beautifully with the crispy chicken skin and the roasted cauliflower and fennel. And the honey, mustard seed, and lime is a bright and energetic seasoning that lifts this dish to new levels with every bite.
Line a baking sheet with parchment paper. Lay the chicken in a single layer on the parchment. Cover the skin with another layer of parchment. Place an additional baking sheet on top of the parchment. Bake chicken skin until crispy and brown in a 350 degree oven (about 20-30 minutes). Let cool.
Roasted Cauliflower and Fennel
Preheat oven to 400 degrees. Toss cauliflower in 1 1/2 tbsp olive oil and season with salt. Place on a parchment lined baking sheet and roast for 15-20 minutes, until edges are starting to brown. Toss fennel slices in 1 1/2 tbsp olive oil and season with salt. Place on a parchment lined baking sheet and roast for 10-15 minutes, until edges are starting to brown.
In a large saucepan over low heat, add in the beef stock, rosemary, onions, garlic, salt (add enough so the stock tastes like the ocean), and chicken. Do not raise the temp of the stock, the slower the chicken poaches the juicier it will be. Continue to poach until the internal temp is 158 degrees, about 45 minutes. Cool slightly so you can pull large pieces of chicken off the bone for serving.
Place the fennel, cauliflower, and poached chicken pieces on plates. In a small bowl, mix the honey, lime juice, and whole grain mustard. Drizzle the honey mustard sauce over the chicken and vegetables. Shaved lime zest over the plate and garnish is large chicken skin pieces and fennel fronds (if saved).