Hands-on time: 20 minutes
Serves: 4
www.wsj.com 5/2/2011
5 tablespoons olive oil
3 cloves garlic, peeled and smashed
24 sage leaves
8 boneless chicken thighs, about 1½ pounds total
4 ounces fontina cheese, cut into 2-inch cubes
4 slices rustic bread, cut ½-inch thick
2 tablespoons lemon juice
1 teaspoon red-wine vinegar
2 cups arugula leaves
What to do:
1. Heat oven to 500 degrees.
2. Set a large sauté pan over medium heat. Swirl in 4 tablespoons olive oil and, once hot, add garlic and sage. Fry until leaves are crisped and garlic is lightly golden, about 2 minutes. Using a slotted spoon, transfer garlic and sage to a plate. Turn off heat. Keep pan on stove.
3. Finely chop cooked garlic. Lay chicken thighs on a work surface, skin side down. Pound thin, if thighs are too thick to roll. Lightly season meat with salt and pepper and distribute sage leaves, garlic and fontina evenly among thighs. Roll thighs into tight bundles and secure each with toothpicks.
4. Season outsides of chicken rolls with salt.
5. Reheat oil over medium-high heat. Lay chicken thighs into the pan and brown all sides, about 1-2 minutes per side.
6. Tear bread into rustic croutons.
7. Transfer sauté pan to the oven and bake for 4 minutes. Remove pan from oven. Push chicken to one side of the pan and add croutons to the empty side. Toss croutons to coat with pan juices.
8. Continue roasting chicken and croutons 6 minutes or until bread is toasted and chicken is cooked through. Remove from oven and let chicken rest 5 minutes. Transfer croutons and cheese bits to a separate plate.
9. Meanwhile, In a medium bowl, collect pan juices and accumulated juice from resting chicken. Add lemon juice, red wine vinegar and remaining tablespoon of olive oil. Season with salt and pepper. Toss in arugula, croutons and cheese bits. Season with salt and pepper to taste.
10. Remove toothpicks from chicken. Serve with arugula-bread salad.
No comments:
Post a Comment