Roasted Chicken, Tuscan Kale, Sherry-Pancetta Vinaigrette

Roasted Chicken, Tuscan Kale, Sherry-Pancetta Vinaigrette

Equipment Needed

• Cast Iron Skillet

INGREDIENTS LIST

For The Vinaigrette

• 3/4 Cup Pancetta

• 1/4 Cup Leeks, sliced

• 1 clove garlic, sliced

• 3/4 Cup Sherry Vinegar

• 1/2 Cup Olive Oil

• Salt and Pepper to taste

For The Dish

• 1 Chicken Breast and Thigh, seasoned

• 2 cup Tuscan Kale, finely chopped

• 2 Tb Olive Oil

• 1/4 Cup grated Pecorino Romano

• 3 Tb Sherry Pancetta Vinaigrette

• Micro Arugula Leaves for garnish

METHOD

For The Salad

Start by roughly chopping the leeks and garlic. Add the pancetta and olive oil to a pot and cook until colored, then add in the leeks and garlic. Cook without color, then deglaze with sherry vinegar and season with salt and pepper. Let cool.

For The Chicken

Season the chicken breast and thigh with salt and pepper and sear in plently of olive oil. Once the skin has begun to color, transfer to the oven at 375 degrees to finish cooking (about 20 minutes or until internal temperature is 165 degrees). Allow the chicken to rest before plating.

For The Plate

Begin by dressing the kale with olive oil and grated Pecorino Romano Cheese. Adjust seasoning with salt if needed. Plate and finish with the pancetta vinaigrette. Lay the chicken breast and thigh on the side and finish with a drizzle of more pancetta vinaigrette and micro arugula leaves.