The last days of Winter seem like they have finally come and gone, and with the cold weather we’ll leave behind the warming dishes that comfort us during the season. We will trade in our dutch ovens and slow-cookers in favor of the grill, and flavor-packed fresh produce that practically cooks itself. Before it’s too late, enjoy this sandwich– delicious enough that I’d eat it any time of the year (as long as I’m not the one standing over the stove). And seriously, bourbon mayo… it’s good on everything, no matter how hot is is outside.
Makes 4 Sandwiches:
1 Tablespoon extra-virgin olive-oil
4 Bone-in, skin on, chicken thighs
Coarse salt and freshly ground black pepper
2 Cloves garlic, thinly sliced
1 Cup chicken broth
1 Meyer lemon, sliced in thin rounds
4 Large eggs poached, fried, or over-easy
1 Cup shredded Tuscan Kale
4 Rolls of choice
For the Mayo:
1 egg yolk
1/2 teaspoon Dijon mustard
1 teaspoon lemon juice
2 tablespoons good bourbon
1 clove garlic, grated on a microplane
1 cup safflower or vegetable oil
-Preheat oven to 400 degrees. Season chicken with salt and pepper. In a large skillet, heat oil over medium-high. Add chicken, skin side down, and cook until deep golden (about 8 minutes). Flip chicken and cook for one minute. Add garlic, cook until fragrant, 30 seconds. Add stock and lemon slices, and bring to a boil. Season with salt and pepper and transfer to the oven. Cook until sauce has thickened slightly and chicken is cooked through (165 on an instant-read thermometer) about 20-25 minutes.
-Meanwhile, cook eggs to your preference. I find over-easy or fried a little easier to eat– but poached is delicious as well.
-Make Mayo: In a small bowl, whisk together egg yolk, pinch of salt, Dijon, lemon, bourbon, garlic and cayenne. While whisking, add oil in a slow steady stream. Season to taste.
-To assemble sandwich spread mayonnaise on both sides of the roll. When cool enough to touch, remove bones from chicken (make sure to coat with some of the delicious pan liquid), and place on roll. Top with egg, and shredded kale. Enjoy!