Chicken And Egg Salad

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Crispy Chicken Nuggets, Slow Cooked Hen’s Egg With Fennel Chow Chow And Sauce Gribiche.

Preparation time: 60 minutes
Cooking time: 57 minutes
Yield: 6

Bring all ingredients except the fennel, onion and cucumbers to a boil in a large saucepot, stirring until sugar is dissolved. Cover and simmer for 30 minutes. Remove from heat and stain the hot liquid over the fennel, onions and cucumbers. Let cool at room temperature then marinate, covered and chill in the fridge.

Cover eggs with cold water by 1 1/2 inches in a 4 to5 - quart pot and bring to a rolling boil, partially covered with lid. Reduce heat to low and cook eggs, covered completely, for 30 seconds. Remove pot from heat and let eggs stand in hot water, covered with lid, for 8 minutes. Rinse eggs under cold water 5 minutes to stop cooking. Peel all of the eggs and slice 6 in halve lengthwise and reserve for salad garnish.
In a small mixing bowl add the remaining eggs that have been finely chopped. Add mayonnaise, mustard, pickles, shallots, capers and parsley. Season with salt and pepper.

Marinate the chicken in buttermilk for 1 hour. Mix all of the dry ingredients in a large bowl. Remove the chicken from the buttermilk and add to the seasoned flour. In a large heavy bottom pot, attached with a deep-fry thermometer. Heat the oil over medium-high heat to 350F. Carefully add the chicken to the hot oil and cook for about 3-4 minute or until done. Remove with a slotted spoon and place on a paper towel lined plate.
Cut the thigh skin into thin strips. Add directly into the hot oil and cook until crispy. Remove from oil and place on paper towel.

In a small bowl, whisk the shallots, sherry vinegar and mustard together. Gradually whisk in olive oil. Toss the watercress and radishes together in a bowl and season with salt and pepper.

Place a tablespoon of the Gribeiche sauce in the center of a plate. Top with Fennel Chow Chow and the watercress salad. Top with the warm crispy chicken nuggets. Garnish with soft boiled eggs and cracklings.