Easy Salads For All Seasons Via Fig & Olive

WHAT YOU'LL NEED Francine’s Chicken Thighs 1 Lemon, juiced 2 Tablespoons Extra-Virgin Olive Oil 4 Boneless Chicken Thighs, skin on ¼ Cup Dijon Mustard 1 Tablespoon Shallot Powder ½ Lemon, thinly sliced Salt & Freshly Ground Black Pepper Salad 1 Tablespoon White Vinegar 4 Large Eggs 4 Francine’s Chicken Thighs 2 Tablespoons Balsamic Vinegar ¼ Cup Extra-Virgin Olive Oil 10 oz Arugula 4 oz Parmesan LET'S GET COOKING Francine’s Chicken Thighs Preheat a broiler. In a baking pan, combine half the lemon juice, some pepper, and 1 tablespoon of the olive oil. Lightly brush the underside of the chicken with this mixture and place in a pan, skin side up. Brush some mustard on the skin side and sprinkle with salt, pepper, and shallot powder. Add the rest of the lemon juice and 1 tablespoon olive oil around but not on top of the chicken. Top each piece of chicken with a half-slice of lemon. Let marinate for at least 1 hour. Place the pan close to the broiler for 5-8 minutes until the skin is crisp and golden (be careful not to burn). Remove from the oven and cover with aluminum foil. Turn off the heat and return the pan to the oven for 10 minutes finish cooking, leaving the door slightly ajar. Salad Fill a saucepan with several inches of water and add the white vinegar. Bring the water to a boil and then lower the heat until the water is at a bare simmer. Crack 1 egg into a small bowl or cup. Place the bowl close to the surface of the water and gently slip the egg into the water. Use a spoon to push some of the egg whites closer to their yolks to help them hold together. Cook for about 4 minutes, adjusting the time after the first try; you want a firm white and a liquid yolk. Gently remove the poached egg from the water with a slotted spoon and dry on a paper towel. Repeat with the remaining eggs, one by one. In a large bowl, combine the balsamic, salt, and pepper, then drizzle in the olive oil slowly while whisking. Add the arugula and mix gently. PLATE TO INSTAGRAM PERFECTION On each plate, arrange the salad, a chicken thigh, and a poached egg; top with shaved parmesan and serve immediately.