Chef Baruch Rabasa shares The Franklin’s Roasted Chicken Breast.

2 skin-on chicken breasts
1 ripe peach, cut into slices
2 ounces pancetta, diced and rendered
6 pickled shitakies*, cut into quarters
3 cups baby arugula
¼ cup vadalias, diced medium and carmelized
½ teaspoon fresh thyme
chives, chopped to taste
¼ cup white wine
½ cup chicken stock
2 Tablesoons whole butter

*Pickled shitakies
½ cup balsamic vinegar
¼ cup red wine vinegar
¹/³ cup sugar
2 sprigs thyme
2 sprigs of parsley
2 garlic bulbs
1 shallot
Salt to taste
1 cup shitakies, stems removed
* Bring liquid to a boil and simmer for 5 minutes. Strain over mushrooms and let stand for a 1/2-hour.

Heat oven to 400 degrees. Season chicken with salt and pepper. Heat medium oven-safe sauté pan with oil until oil begins to smoke. Place chicken skin-side down in pan. Sear, and then place in oven. Cook chicken on skin side until 90 percent done. Remove and cook flesh side-down very briefly. Place chicken on a plate in a warm spot.

Deglaze pan with white wine. Reduce and add stock. Mount with butter. Reserve drippings. Take the hot pan and add the pancetta, onions, thyme and mushrooms. When heated through, add arugula, toss and then add peaches. Adjust seasoning and toss.

To plate: Slice chicken. Arrange warm salad on a plate, place chicken on top and then pour reserved pan juices over to taste.

The Franklin
2600 Dauphine St.