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 ragout: Heat oil in heavy medium saucepan over medium-high heat
2
Add onion and garlic and sauté until beginning to brown, about 8 minutes
3
Add 2 cups broth and remaining ingredients
4
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
5
Remove jerky
6
(Can be made 1 day ahead
7
Cover and refrigerate
8
) Heat oil in heavy medium saucepan over medium-high heat
9
Add onion and garlic and sauté until beginning to brown, about 8 minutes
10
Add 2 cups broth and remaining ingredients
11
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
12
Remove jerky
13
(Can be made 1 day ahead
14
Cover and refrigerate
15
) For gremolata: Mix all ingredients in small bowl
16
(Can be made 4 hours ahead
17
Cover and refrigerate
18
) Mix all ingredients in small bowl
19
(Can be made 4 hours ahead
20
Cover and refrigerate
21
) For chicken: Preheat oven to 425°F
22
Using on/off turns, blend feta, breadcrumbs, olive oil, and lemon juice in processor until smooth
23
(Can be made 4 hours ahead
24
Cover and refrigerate
25
) Heat canola oil in heavy ovenproof skillet over medium-high heat
26
Sprinkle chicken with salt and pepper
27
Add chicken to skillet and cook until golden, about 2 minutes per side
28
Remove from heat
29
Divide feta mixture among chicken breasts, spreading to cover top of chicken
30
Transfer to oven and roast until chicken is cooked through, about 10 minutes
31
Preheat oven to 425°F
32
Using on/off turns, blend feta, breadcrumbs, olive oil, and lemon juice in processor until smooth
33
(Can be made 4 hours ahead
34
Cover and refrigerate
35
) Heat canola oil in heavy ovenproof skillet over medium-high heat
36
Sprinkle chicken with salt and pepper
37
Add chicken to skillet and cook until golden, about 2 minutes per side
38
Remove from heat
39
Divide feta mixture among chicken breasts, spreading to cover top of chicken
40
Transfer to oven and roast until chicken is cooked through, about 10 minutes
41
Meanwhile, rewarm ragout
42
Divide among 4 shallow bowls
43
Top each with chicken breast
44
Sprinkle gremolata over
45
Meanwhile, rewarm ragout
46
Divide among 4 shallow bowls
47
Top each with chicken breast
48
Sprinkle gremolata over