Eat and Drink Mile End Deli's Spring Chicken with Schmaltz Recipe Peas help lighten up this schmaltz-y chicken! Photo Credit: Mile End Updated September 9, 2015 10:59 AM Print Share fbShare Tweet gShare Email Serves 4 Ingredients: 1/2 cup fresh English Peas5 tablespoons canola oil4 Chicken Breasts3 Scallions, chopped into 1-inch lengths2 teaspoons chopped fresh thyme4 cups coarsley chopped escarole, washed and drained2 cups chicken stock4 heaping tablespoons Chicken Confit (optional)4 teaspoons spicy brown mustard, such as Gulden's 8 Tablespoons Schmaltz Vinaigrette **3 to 4 slices stale Rye Bread torn into 1-2 inch piecesPinch of Diamond Crystal kosher salt1/2 teaspoon fresh lemon juice1/2 teaspoon extra-virgin olive oil **Mile End Schmaltz Vinaigrette: 1/2 cup of schmaltz1 small shallot (minced)1 tablespoon spicy brown mustard1/2 teaspoon sugar1 tablespoon Champagne vinegar1 teaspoon Diamond Crystal kosher salt Directions: Preheat oven to 200 degrees F. Bring a small pot of water to a boil. Add the peas. Return to a boil and simmer for 3-5 minutes. Remove 1 or 2 from the pot and taste them. When the peas have lost most of their starchiness and taste perceptibly sweeter, they are done. Strain them, and shock them in a bowl of ice water for 5 minutes. Drain and set aside. Heat 2 tablespoons of the canola oil in a large skillet over medium-high heat and sear the chicken breasts, skin side down, until nicely browned, 3 - 4 minutes. Lower the heat to medium, flip the breasts, and continue searing them until they're heated through, 3-4 minutes more. Transfer the breasts to the oven to keep them warm. Meanwhile, make the sauce: Heat the remaining 3 tablespoons of oil in a very large skillet or saucepan over medium-high heat. Add the scallions and allow them to color slightly. Add the thyme and let it sizzle for a few seconds to flavor the oil. Then add the escarole; toss to coat the leaves with the oil and wilt them slightly, 10-15 seconds. Add 1 1/2 cups of the chicken stock and let it come to a brisk simmer. Add the chicken confit, mustard, and schmaltz vinaigrette; toss to combine thoroughly. Let the sauce simmer and reduce, stirring occasionally, until it's thickened, 4 - 5 minutes. Then add the chives and rye bread. Add the remaining 1/2 cup chicken stock and continue to toss and cook for another 20-30 seconds, then remove the skillet from the heat. Remove the chicken breasts from the oven and slice each of them crossfire on a deep bias into 3 roughly equal-size segments. Divide the sauce evenly among 4 serving plates, pooling it in the center of the plate, and place 1 sliced chicken breast on each plate. In a small bowl, toss the blanched peas with the salt, lemon juice, and olive oil. Sprinkle the peas over the chicken breasts and serve. Share on Facebook Share on Twitter Comments Comments section is temporarily on hold. Here’s why.