Garlic Parmesan Chicken and Summer Melon and Copa SaladPosted:
Garlic Parmesan Chicken
chickens, 2.5 # each cut into 6 pieces 2 each
seasoned flour (flour seasoned with salt and pepper) 3 cups
extra virgin olive oil 2.5 cups
garlic, chopped fresh 3/4 cup
dried oregano 1/2 cup
grated parmesan cheese 2 cups
crimini mushrooms 1.5 #
fingerling potatoes 1.5#
lemon wedges from 4 lemons
Italian parsley, chopped 1/4 cup
salt and pepper to taste
Dredge chicken pieces in seasoned flour and shake off excess.
Heat a large skillet over medium high heat.
Add 1/4 cup olive oil and lay the chicken pieces in skillet, skin side down.
Do not crowd pan. Work in batches to avoid over crowding.
Leave chicken to brown, then turn chicken over and brown on other side.
Remove browned chicken and place in a single layer in a large roasting pan.
With your fingers, spread garlic over chicken pieces.
Sprinkle chicken with dried oregano, and coat generously with grated parmesan.
Add remaining olive oil to pan and place in 350 degree oven
Roast for 30 minutes, basting every 15 minutes.
Add potatoes and mushrooms and continue to roast until potatoes are tender (about 30 min more, basting every 15 minutes)
Remove pan from oven, squeeze lemon wedges over chicken and add lemon wedges to pan.
Adjust seasoning with salt and pepper, arrange on a large platter, sprinkle with parsley, and serve.
(save some of the basting oil from the bottom of the roasting pan to drizzle over chicken at the table)
Summer Melon and Copa Salad
For the dressing
kalamata olives, pitted, finely chopped 1 cup
shallot, minced ¼ cup
fresh mint, chopped ¼ cup
red wine vinegar ¼ cup
extra virgin olive oil 2 cups
for the salad
arugula 3 cups
frisee 3 cups
sweet summer melon (cantaloupe, galia, etc…) cleaned, cut into large chunks 1 lg, or 2 small
copa, thinly sliced 6 oz
aged goat cheese, shaved 4 oz
black pepper To taste
extra virgin olive oil ¼ cup
kalamata olive vinaigrette from above As needed
For the dressing:
in a small bowl, combine olives, shallots, mint, and red wine vinegar
slowly whisk in the olive oil a to combine (dressing will appear separated)
For the salad:
combine the arugula and frisee ina large mixing bowl, and toss with 2 Tbsp olive oil
add melon and gently toss
on a large platter, lay a bed of melon , frisee, and arugula
arrange the copa on top of the melon and greens
drizzle the kalamata dressing from above around the salad
scatter the shaved goat cheese on top
drizzle the platter with a little more dressing, and a few grinds of black pepper
serve family style