Jerusalem Artichoke Nicoise Salad with Roasted Chicken

Name: Jerusalem Artichoke Nicoise Salad with Roasted Chicken
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: 4 servings
Ingredients: 2 bone-in chicken breasts, with skin; 2 cups pineapple juice; 1 tablespoon vegetable oil; 1 pound Jerusalem artichokes, sliced 1/4 to 1/2-inch thick; Salt and freshly ground black pepper; 1/2 pound green beans, trimmed and blanched in salted water; 3 ripe tomatoes, cut into large dice; 1/2 small red onion, julienned; 1/3 cup kalamata olives; 4 eggs, hard-boiled, peeled and quartered; 3 tablespoons olive oil; Juice of 1/2 lemon; Salt and freshly ground black pepper

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Level: Intermediate
Total: 1 hr 50 min

Prep: 30 min
Inactive: 40 min
Cook: 40 min

Yield: 4 servings

Level: Intermediate
Total: 1 hr 50 min

Prep: 30 min
Inactive: 40 min
Cook: 40 min

Yield: 4 servings

Ingredients

Roasted Jerusalem Artichokes and Chicken Breast:

2 bone-in chicken breasts, with skin

2 cups pineapple juice

1 tablespoon vegetable oil

1 pound Jerusalem artichokes, sliced 1/4 to 1/2-inch thick

Salt and freshly ground black pepper

Jerusalem Artichoke Nicoise Salad:

1/2 pound green beans, trimmed and blanched in salted water

3 ripe tomatoes, cut into large dice

1/2 small red onion, julienned

1/3 cup kalamata olives

4 eggs, hard-boiled, peeled and quartered

3 tablespoons olive oil

Juice of 1/2 lemon

Salt and freshly ground black pepper

Directions

For the roasted Jerusalem artichokes and chicken breast: Place the chicken and pineapple juice in a baking dish. Marinate for a minimum of 30 minutes in the refrigerator, or a maximum of 24 hours. Preheat the oven to 350 degrees F. Heat the oil in large cast-iron pan over medium to high heat. Once the oil is hot, add the Jerusalem artichokes to the pan and sprinkle with salt and pepper. Cook the Jerusalem artichokes until golden brown, about 3 minutes. Turn the Jerusalem artichokes over and cook until golden brown, about 3 minutes. Remove from the pan and set aside. Add the chicken to same hot pan, skin-side down. Once the skin is crisp, golden and lightly charred, about 4 minutes, flip over. Add the reserved Jerusalem artichokes to the pan and place in the oven until the chicken is cooked through and reaches an internal temperature of 165 degrees F on an instant-read thermometer, about 25 minutes. Remove from the oven and allow the chicken to rest for 10 minutes before slicing. For the Jerusalem artichoke nicoise salad: Place the roasted Jerusalem artichokes and the green beans on a plate. Scatter the tomatoes, onions and olives over the green beans and Jerusalem artichokes. Place the sliced chicken breast in the center. Place the hard-boiled eggs around the chicken. Whisk the olive oil, lemon juice, salt and pepper in a bowl. Drizzle over the salad and serve.

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