Instant Pot Chicken with Warm Bread and Arugula Salad

Name: Instant Pot Chicken with Warm Bread and Arugula Salad
Yield: Serves 4
Ingredients: 2 (12-ounce), bone-in split chicken breasts, trimmed; ¾ teaspoon, table salt, divided; ½ teaspoon, pepper, divided; 5 tablespoons, extra-virgin olive oil, divided; 3 (1-inch-thick) slices, rustic white bread, cut into 1-inch pieces (4 cups); ½ cup, water; 2 sprigs, fresh tarragon, plus 1 tablespoon minced; 1½ tablespoons, white wine vinegar; 1 teaspoon, Dijon mustard; ½ , fennel bulb, stalks discarded, bulb cored and sliced thin; 3 , scallions, sliced thin; 3 tablespoons, dried currants; 5 ounces (5 cups), baby arugula

2 comments

This salad was heavily inspired by an offering created by the late renowned chef Judy Rodgers, from famed San Francisco restaurant Zuni Café.

A cookbook recipe exclusively for All-Access members from Healthy and Delicious Instant Pot

SERVES4

TIME1 hour

Instant Pot Chicken with Warm Bread and Arugula Salad

A cookbook recipe exclusively for All-Access members from Healthy and Delicious Instant Pot

WHY THIS RECIPE WORKS

When she put her roast chicken with warm bread salad on the menu in the late ’80s, it was a real hit. Now, a few decades later, it still is. The chicken was deeply bronzed, the meat juicy and well seasoned. The bread was tossed with savory ...

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