Since you asked:

"Therefore, to be possess'd with double pomp, to guard a title that was rich before, to gild refined gold, to paint the lily,
to throw a perfume on the violet, to smooth the ice, or add another hue unto the rainbow, or with taper-light
to seek the beauteous eye of heaven to garnish, is wasteful and ridiculous excess."

~William Shakespeare,
ca. 1595

Yup, that's us.

February 11, 2013

Recipe Monday

Roasted Chicken with Salsa Verde

Since so many of you asked, here is the recipe for the roasted chicken Alain fixed last night. Don't be fooled by the term 'salsa verde.' This is anything but the green tomatillo sauce the term brings to mind. This is a lemony, savory sauce more akin to an Argentine chimmichurri....you'll love it!




The chicken is served on a bed of lightly dressed arugula, a slightly bitter green that acts as a nice counterpoint to the roasted chicken. Dress the chicken with a liberal serving of the salsa verde and then dig in.The capers and anchovies make this dish exceptional!

Chicken Ingredients 

1 package skinless, boneless breasts
1 package skinless, bone in thighs
Kosher salt
1 lemon, thinly sliced and seeded
2 fresh bay leaves
3 cloves garlic
1 small onion, peeled
1 small bunch fresh thyme
2 tablespoons olive oil
4 cups baby arugula
2 teaspoons red wine vinegar
1 tablespoon extra-virgin olive oil
Salsa Verde

Directions

A day before cooking, rinse the chicken inside and out under cold water and pat dry.
Salt liberally, cover and refrigerate. Remove the chicken from the refrigerator 1 hour before cooking. 

Preheat the oven to 425 degrees F. 

Marinate the chicken in a mixture of olive oil, lemon juice, lemon zest, thyme, bay leaves, and salt well. Let rest 3-4 hours or up to overnight. Alain used both his cast iron pans and divided the chicken between the two. Sear both sides, 2-3 minutes per side on the stovetop. Include the onions and other ingredients. Preheat the oven to 425, and then place in oven and cook uncovered for 30 minutes. Turn, and roast for another 30 minutes.

When ready to serve, in a medium bowl, dress the arugula with the red wine vinegar and extra-virgin olive oil. Cut the chicken into 8 pieces, drizzle with the Salsa Verde and serve with the arugula salad.


Salsa Verde


1/2 cup extra-virgin olive oil
1/4 cup thinly sliced fresh flat-leaf parsley
2 tablespoons salt-packed capers, rinsed and chopped
2 tablespoons thinly sliced fresh mint
1/2 teaspoon crushed red pepper flakes
2 salt-packed anchovy fillets, rinsed and minced
1 clove garlic, minced
Grated zest and juice of 1 lemon
1 jalapeno, seeded and minced
1 shallot, minced
Kosher salt and freshly ground black pepper

Combine the extra-virgin olive oil, parsley, capers, mint, red pepper flakes, anchovies, garlic, lemon zest and juice, jalapeno and shallots in a bowl and stir to combine. Add salt and pepper to taste. Allow the flavors to meld for at least 15 minutes before serving; if planning to serve after more than an hour, add the lemon juice at the last minute to keep the color vibrant.


1 comment:

scarletcalliope said...

Looks yummy! My husband loves olives, we might have to try this!

-Christine Barker
www.scarletcalliope.com

PS: I'm updating my blog with pics of a project that I made using some adorable mushrooms that I purchased in Gilding the Lily. :)