Garlic Parmesan Chicken and Summer Melon and Copa Salad

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Garlic Parmesan Chicken    

serves 6-8        


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)        
set aside        
        
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