Roast Chicken With Italian Salsa Verde & Caramelized Broccoli withGarlic

We have made this before, the salsa verde came out a bit different but tasty.  The real treat was the broccoli.  I thought it was delicious.  The boys complained that the floret part wasn't crunchy. (and it wasn't) but the stems were perfect.  I will be making it again soon!

Roast Chicken With Crispy Skin
4    Chicken Breast,Skin On Boneless
1 T  Olive Oil
Salt And Pepper
[Note: This base can be used to create a variety of pan sauces  ]
1.Preheat the oven to 400. Season the chicken breasts with salt and
black pepper. In a large ovenproof skillet, heat the olive oil. Add the
chicken breasts, skin side down, and cook over moderately high heat
until they are richly browned, about 3 minutes. Turn the chicken
breasts and transfer the skillet to the oven. Roast for about 10
minutes, until just cooked through. Transfer the chicken to warmed
plates.

Italian Salsa Verde  from Bon Appétit
(First One I've Tried)
4    (3 1/2 x 3 1/2-inch) slices white-sandwich bread,crusts removed
2 T  white wine vinegar
4 c  (packed) fresh Italian parsley leaves (from about 2 large bunches)
1 1/2 c  extra-virgin olive oil
15    cornichons* (scant 1/2 cup)
5    anchovy fillets
1/4 c  drained capers
Fine sea salt
[Note: *Tiny, brine-packed French pickles; available at some
supermarkets and at specialty foods stores. This classic "green sauce"
(not related to the Mexican tomatillo salsa of the same      name) can
be used as a dip for crudités, grilled shrimp, or focaccia; or spooned
over grilled fish, chicken, or lamb.       ]
Place bread slices in medium bowl. Pour vinegar over and let stand
until bread softens, about 15 minutes.
Transfer bread mixture to processor; add next 5 ingredients and process
until almost smooth. Transfer salsa to medium bowl. Season with sea
salt and freshly ground black pepper. DO AHEAD Can be made 1 day ahead.
Cover;      refrigerate. Let stand at room temperature 1 hour; rewhisk
before using.

Caramelized Broccoli with Garlic
3 T  extra-virgin olive oil
2    heads of broccoli (1 1/4 pounds total),stems peeled and heads hal
1/2 c  water
3    garlic cloves,thinly sliced
Pinch of crushed red pepper
Salt and freshly ground black pepper
2 T  fresh lemon juice
[Note: Chef David Gingrass swears broccoli haters will love the
polarizing green vegetable when it's prepared this way, because it is
slowly caramelized to bring out its sweetness, then enlivened with a
squeeze of lemon and a pinch of crushed red pepper. ]
1. In a large, deep skillet, heat 2 tablespoons of the olive oil. Add
the broccoli, cut side down, cover and cook over moderate heat until
richly browned on the bottom, about 8 minutes. Add the water, cover and
cook until the broccoli is just tender and the water has evaporated,
about 7 minutes. Add the remaining 1 tablespoon of olive oil along with
the garlic and the crushed red pepper and cook uncovered until the
garlic is golden brown, about 3 minutes. Season the broccoli with salt
and black pepper, drizzle with the lemon juice and serve.

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