Seared Panzanella Chicken from 'Portland, Oregon Chef's Table

Name: Seared Panzanella Chicken from 'Portland, Oregon Chef's Table
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 bunch arugula, cleaned and dried on a clean dish towel; 4 boneless chicken thighs; 16 good-size chunks day-old bread, drizzled with olive oil and coarse salt; 4 boneless chicken breasts; 946 milliliters chicken stock; 12 garlic cloves, peeled; 79 milliliters pitted oil-cured black olives; 177 milliliters olive oil; 59 milliliters chopped parsley; 4 servings Salt and black pepper to taste; 59 milliliters sherry vinegar; 1 Tbsp sugar

The recipe Seared Panzanell A mixture of sugar, chicken thighs, chicken breasts, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Preheat the oven to 450°F. In a small pan, add one cup of olive oil and 12 cloves of garlic. Slowly caramelize the garlic until tender.

Ingredients you will need

Olive Oil

Clove

Garlic

Equipment you will use

Oven

Frying Pan

Remove garlic from oil, reserving oil for another use. In a skillet, pan sear the chicken pieces and place on a baking sheet until all pieces are seared.

Ingredients you will need

Chicken Pieces

Garlic

Cooking Oil

Equipment you will use

Baking Sheet

Frying Pan

Place in the preheated oven to roast.

Equipment you will use

Oven

Cut up chunks of day-old bread and drizzle with olive oil and salt (about four cubes of bread per person).

Ingredients you will need

Olive Oil

Bread

Salt

Place in oven to toast.

Ingredients you will need

Toast

Equipment you will use

Oven

Once chicken is cooked through, remove from the pan and keep warm. Discard oil from the pan and add pitted olives, the garlic, and chicken stock. Scrape the bottom of the pan to get all the crust. Taste, then add salt and pepper and chopped parsley.

Ingredients you will need

Salt And Pepper

Chicken Stock

Whole Chicken

Parsley

Garlic

Olives

Crust

Cooking Oil

Equipment you will use

Frying Pan

Remove toasted bread and place on plates. Spoon the sauce over the warm croutons. Top with the arugula salad dressed with sherry vinegar, olive oil, and sugar and warm roasted chicken.

Ingredients you will need

Roasted Chicken