Roasted Chicken With Garbanzo Ragoût And Gremolata
Serves: 5
Catharine Rutherford
1 January 1970
Based on User reviews:
51
Spice
41
Sweetness
56
Sourness
38
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Olive Oil2 tbsps
Creole Mustard3 tbsps
Parsley (minced fresh)1.5 tbsps
Rosemary (minced fresh)1 tbsp
Orange Peel (grated)2 tsps
Lemon Peel (grated)2 tbsps
Lemon Juice (fresh)1 tbsp
Canola OilDirections:
1
) For gremolata: Mix all ingredients in small bowl
2
(Can be made 4 hours ahead
3
Cover and refrigerate
4
) Mix all ingredients in small bowl
5
(Can be made 4 hours ahead
6
Cover and refrigerate
7
) For chicken: Preheat oven to 425°F
8
Using on/off turns, blend feta, breadcrumbs, olive oil, and lemon juice in processor until smooth
9
(Can be made 4 hours ahead
10
Cover and refrigerate
11
) Heat canola oil in heavy ovenproof skillet over medium-high heat
12
Sprinkle chicken with salt and pepper
13
Add chicken to skillet and cook until golden, about 2 minutes per side
14
Remove from heat
15
Divide feta mixture among chicken breasts, spreading to cover top of chicken
16
Transfer to oven and roast until chicken is cooked through, about 10 minutes
17
Preheat oven to 425°F
18
Using on/off turns, blend feta, breadcrumbs, olive oil, and lemon juice in processor until smooth
19
(Can be made 4 hours ahead
20
Cover and refrigerate
21
) Heat canola oil in heavy ovenproof skillet over medium-high heat
22
Sprinkle chicken with salt and pepper
23
Add chicken to skillet and cook until golden, about 2 minutes per side
24
Remove from heat
25
Divide feta mixture among chicken breasts, spreading to cover top of chicken
26
Transfer to oven and roast until chicken is cooked through, about 10 minutes
27
Meanwhile, rewarm ragout
28
Divide among 4 shallow bowls
29
Top each with chicken breast
30
Sprinkle gremolata over
31
Meanwhile, rewarm ragout
32
Divide among 4 shallow bowls
33
Top each with chicken breast
34
Sprinkle gremolata over
35
For ragout: Heat oil in heavy medium saucepan over medium-high heat
36
Add onion and garlic and sauté until beginning to brown, about 8 minutes
37
Add 2 cups broth and remaining ingredients
38
Bring to boil; reduce heat to medium and simmer until thickened and flavors develop, adding more broth by tablespoonfuls if too dry, about 25 minutes
39
Remove jerky
40
(Can be made 1 day ahead
41
Cover and refrigerate
42
) Heat oil in heavy medium saucepan over medium-high heat
43
Add onion and garlic and sauté until beginning to brown, about 8 minutes
44
Add 2 cups broth and remaining ingredients
45
Bring to boil; reduce heat to medium and simmer until thickened and flavors develop, adding more broth by tablespoonfuls if too dry, about 25 minutes
46
Remove jerky
47
(Can be made 1 day ahead
48
Cover and refrigerate