Ingredients
- 6 boneless skin-on chicken breasts,
- pounded 3â„4" thick
- 16 tbsp. extra-virgin olive oil
- Kosher salt and freshly ground black pepper,
- to taste
- 4 cups chicken broth
- 2 lbs. carrots, cut into 1â„4" rounds
- 1 large white onion, minced
- 1 1â„2 cups fresh orange juice
- 4 tbsp. unsalted butter
- 2 peeled oranges, segmented
- 3â„4 cup plus 2 tsp. harissa
- 2 tsp. sherry vinegar
- 3 oz. dandelion greens
- 3â„4 cup pitted oil-cured black olives,
- roughly chopped
- 2 shallots, thinly sliced
Description
Chef-Owner Of Lucque's, Susan Goin Created A Combination Here That Was Such A Complete Thought Flavor-profile Wise That I Couldn't Think Of A Single Thing I Would Change About It…
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