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CHICKEN AND DANDELION GREENS

Grimes Golden, Maiden Blush

For a few brief weeks, the first of the ripening Grimes Golden will overlap with the last of the ripening Maiden Blush. They make a good pair. Grimes Golden apples are a mid to late season apple with a rich golden-green color, a faint blush, and a citrusy, clean fragrance. The cream colored flesh is fruity and mildly spicy. It is a wonderful, multipurpose apple to know and enjoy fresh or cooked.

Maiden Blush apples are an early to mid season apple with ivory skin and rosy-red blush on their sun exposed curves, They are juicy and aromatic, and the bright white flesh does not discolor when sliced, making it an excellent choice for salads and garnishing.

SERVES 4

Preheat oven to 400°F.

 

With paper towels, pat dry:

4 chicken breasts, boneless

 

Season well with:

1½ teaspoons coarse sea salt

Set aside.

 

In a large, heavy-bottomed sauté pan over medium-high heat, place:

2 tablespoons olive oil

Heat the oil for about 2–3 minutes. In a single layer, add the chicken breasts, skin side down and cook undisturbed until the skin is crisp and golden brown, about 7–9 minutes.

Remove the breasts and place them in a large baking dish.

Bake for 20–30 minutes.

 

To the sauté pan, add:

1 large shallot, finely chopped

2 tablespoons fresh thyme leaves

½ teaspoon sea salt

Sauté until the shallot starts to color, about 1–2 minutes. Add:

1/3 cup apple cider vinegar

Simmer for 1–2 minutes, stirring to deglazing the pan. Add:

½ cup maple syrup

1½ teaspoon black pepper, coarsely ground

Simmer until the sauce is reduced and thickened, about 8–10 minutes. Add:

               1 Grimes Golden apple (or Golden Delicious apple), peeled, cored, julienne

Stir briefly to coat the apple pieces. Remove from the heat and keep warm.

 

In a bowl, place:

1 large bunch dandelion greens, stemmed, coarsely torn or sliced

 

To Serve:

On individual dinner plates, place a mound of dandelion greens. Over the greens, pour a generous amount of the warm apple and sauce (the sauce should be hot enough to slightly wilt the greens). Place a chicken breast on the greens.

Garnish with more sauce and:

1 Maiden Blush (or Cortland) apple, julienne

Fresh thyme leaves 

Grimes Golden 
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Maiden Blush
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