Pan-Roasted Chicken with Oven-Dried Tomato and Arugula Salad
Serves: 8
Ingredients
- 2 whole breasts from natural chickens
- 4 thighs from natural chickens
Tomato and Arugula Salad:
- 3 pounds Roma tomatoes blanched and peeled
- 3/4 cup extra-virgin olive oil
- 2 sprigs thyme, stems removed
- 3 tablespoons balsamic vinegar
- 1 bunch basil, cut into chiffonade
- 2 large shallots, diced
- 2 bunches arugula
- salt and pepper
Directions
- Preheat oven to 450°.
- Place chicken, skin side down, in a very hot saute pan and roast in oven for 12 to 15 minutes, or until cooked through.
- Add basil and diced shallot to vinegar and oil when the chicken is cooked.
- Toss arugula and oven-dried tomatoes with this vinaigrette and place in center of a plate.
- Place chicken pieces on top.
Tomato and Arugula Salad:
- Cut outside "petals" from tomatoes (Core and seeds may be saved for tomato sauce).
- Using 1/4 cup of the olive oil, lightly oil a sheet tray and sprinkle with thyme, salt, and pepper.
- Place tomato petals on tray and put in a 200-degree oven for 2 to 3 hours or until lightly dried.
- Whisk together balsamic vinegar and the remaining 1/2 cup of olive oil. Season with salt and pepper. Set aside.
