Broiled Chicken Thighs With Chicory and Shallots
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- Yield Serves 4
Ingredients
For the Chicken
- 2 tablespoons Dijon mustard
- 3 tablespoons sherry vinegar
- 2 tablespoons minced garlic (about 5 cloves)
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
- 2 teaspoons fresh thyme leaves
- 4 boneless, skinless chicken thighs (4 ounces each)
- 1/4 cup wheat germ
For the Chicory
- 1 pound chicory, cut crosswise into 3-inch pieces
- 4 ounces shallots (4 small), thinly sliced
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
- Lemon wedges, for serving
Directions
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Make the chicken: Preheat broiler, with rack 6 inches from heat source. Combine mustard, vinegar, garlic, salt, pepper, and thyme in a large bowl. Transfer half to another bowl. Add chicken to 1 bowl, and toss to coat. Cover, and refrigerate for 20 minutes.
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Make the chicken: Preheat broiler, with rack 6 inches from heat source. Combine mustard, vinegar, garlic, salt, pepper, and thyme in a large bowl. Transfer half to another bowl. Add chicken to 1 bowl, and toss to coat. Cover, and refrigerate for 20 minutes.
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Make the chicory: Wash chicory, and lightly pat it dry. (The water keeps it from drying out during cooking.) Toss chicory and shallots in reserved marinade, and sprinkle with salt and pepper. Arrange chicory mixture on a rimmed baking sheet in a single layer.
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Spread wheat germ on a plate. Press top of each chicken thigh into wheat germ to create a crust. Place chicken, crust side up, on chicory.
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Broil for 6 minutes. Move chicken to the side, and toss chicory. Replace chicken. Broil until chicken is cooked through and chicory is tender and browned in places, about 6 minutes more. Serve immediately with lemon wedges on the side.
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