makes two sandwiches
1 pound boneless, skinless chicken thighs
2 small carrots, 1 cut into rough chunks, the other diced
1 small onion, halved
2 medium celery stalks, 1 cut into rough chunks, the other diced
2 scallions, halved lengthwise and thinly sliced
2 teaspoons apple cider vinegar
3 slices bacon
4 tablespoons mayonnaise
Freshly ground pepper
4 slices bakery whole grain bread
Poach the chicken: add the chicken thighs, the
rough chop carrot, onion, and rough chop celery to a medium pot with a
lid. Cover with water. Bring to a boil over medium-high heat. Skim any
foam from the top, and reduce heat to low. Cover the pot and simmer
until the chicken is cooked, about 20 minutes. Remove chicken to a
plate, let cool, then shred. Chicken can be cooked and shredded up to 3
days in advance and stored in refrigerator.
In a medium mixing bowl, toss the scallions with apple cider vinegar and salt. Set aside.
Add bacon in single layer to large skillet.
Cook over medium to medium-low heat, turning occasionally, until crisp
and well rendered (about 10 minutes total). Drain on paper towels, then
break each slice in half.
Add the shredded chicken, mayonnaise, diced
carrots, and diced celery to the mixing bow with the scallions and
vinegar. Mix to combine. Season to taste with salt and pepper.
Toast bread. Divide chicken salad evenly on top of two slices of bread. Top with bacon and close sandwiches. Serve.
bacon recipe courtesy of: Phoebe Lapine and Cara Eisenpress, Big Girls Small Kitchen | Serious Eats, March 22, 2011
1 bunch celery, with leaves
2 large fennel bulbs (sometimes called anise), with fronds
1/4 lb sliced bacon, cut into 1/2-inch pieces
1 cup chopped shallot
1 cup chicken broth
1/4 cup coarsely chopped fresh flat-leaf parsley
special equipment: a Y-shaped vegetable peeler
Reserve 1/2 cup celery leaves. Remove strings from celery ribs with peeler, then cut celery ribs into 3- by 1/4-inch sticks.
Reserve 1/2 cup fennel fronds. Trim fennel stalks flush with bulbs. Cut any brown spots from outer layers and quarter bulbs lengthwise. Cut out most of cores, leaving enough to hold layers together. Cut bulbs lengthwise into 1/4-inch-wide slices.
Have ready 2 large bowls of ice and water. Cook celery ribs in a large pot of boiling salted water 2 minutes, then transfer with a slotted spoon to 1 bowl of ice water. Return water to a boil and cook fennel bulbs 2 minutes, then transfer to second bowl of ice water. When vegetables are cool, drain both in a colander.
Cook bacon in a 6- to 8-quart heavy pot over moderate heat until crisp, then transfer with a slotted spoon to paper towels to drain. Add shallot to bacon fat and cook, stirring, until softened. Add celery and fennel and cook, stirring, until vegetables begin to brown, about 10 minutes. Add broth and simmer, stirring frequently, until vegetables are barely tender, 12 to 15 minutes.
Coarsely chop reserved celery leaves and fennel fronds. Remove pot from heat and stir in leaves, fronds, parsley, bacon, and salt and pepper to taste.
bacon recipe source: Gourmet, December 2000