GOLDEN BROWN AND DELICIOUS CHICKEN BREASTS WITH CRISPY BREAD SALAD

I rarely get excited about chicken breasts because too often they cook up dry and tasteless. Youtube star Molly Baz helped me overcome this prejudice with a heavy skillet, a basting of garlic butter, and some extra-flavorful salad companions. This recipe is adapted from Baz’s “Cook This Book: Techniques That Teach and Recipes to Repeat” (Potter, $32.50).

2 large bone-in, skin-on chicken breasts (about 2

pounds)

Kosher salt and freshly ground black pepper 5 tablespoons extra-virgin olive oil, divided

1 medium head radicchio (about 8 ounces)

2 ounces Piave, Parmesan or pecorino cheese

1 cup Castelvetrano olives

¼ baguette (about 3 ounces)

3 garlic cloves, unpeeled

3 tablespoons unsalted butter

3 oil-packed anchovy fillets

3 tablespoons sherry vinegar

Honey, for drizzling

Heat the oven to 425 degrees. Pat the chicken dry and season it evenly all over with 2 ½ teaspoons salt and lots of black pepper.

Heat 2 tablespoons of the olive oil in a 12-inch castiron skillet over medium-high heat until just beginning to smoke. Place the chicken breasts skin-side down in the skillet and reduce the heat to medium. Cook, undisturbed, until the skin is golden brown, 6 to 8 minutes. Move the breasts around the pan if the chicken seems to be browning more quickly in some parts than others.

Transfer the skillet to the oven (skin-side down). Roast until an instant-read thermometer registers 145 degrees when inserted into the thickest part of the breast, 25 to 30 minutes.

Meanwhile, tear the radicchio into large pieces and transfer to a large bowl. Using a vegetable peeler, shave the cheese into the radicchio. Smash the olives with the bottom of a mug or glass measuring cup. Discard the pits and add the olives to the salad. Tear the baguette into irregular 1-inch pieces. Set the pieces aside.

Smash garlic cloves but don’t peel them. (The skins protect the garlic from burning.)

When the chicken is done, transfer the skillet from the oven to the stovetop. Keep the oven on.

Flip the chicken breasts skin-side up. Add the butter, garlic and anchovy fillets to the skillet and set over medium heat. Tilt the pan slightly toward you, let the melted butter collect at the side of the pan, and, using a large spoon, continuously baste the chicken breasts with the butter for 2 minutes. Transfer the chicken to a cutting board to rest, leaving the anchovy-garlic butter behind.

Add the torn bread to the butter and stir the pieces around to coat. Return the skillet to the oven and bake until the croutons are crisp and golden brown, 8 to 10 minutes. Add the croutons and anchovy-garlic butter to the bowl of salad.

Drizzle vinegar and remaining 3 tablespoons olive oil over the radicchio; toss well. Season with salt and black pepper. Lightly drizzle the salad with honey, tossing once to create pockets of sweetness.

Carve the chicken breasts off the bone, slice them crosswise, and serve with the salad.

Serves 4.

Per serving: