Pan Roasted Free-Range Chicken with Heirloom Tomato and Corn Panzanella
INGREDIENTS
6 organic free-range chicken breasts
2 lb heirloom tomatoes, cut into wedges
1 large red onion, sliced into 1⁄4-inch slices
2 ears organic corn, cut from the cob
1 shallot, sliced thin
2 garlic cloves, sliced thin
1 cup extra-virgin olive oil
Juice of one lemon
1⁄2 cup balsamic vinegar
3 Tbsp. basil, cut in long, slim strips (chiffonade)
3 Tbsp. chervil, roughly chopped
2 loaves ciabatta bread, or other country style bread, cut into 1-inch cubes
Salt and black pepper
Canola oil
Parmesan cheese wedge
Chopped fresh Italian flat-leaf parsley
Additional balsamic vinegar
PREPARATION
Start by preheating your oven to 375º F. To begin preparing the Tuscan salad called panzanella, place the bread cubes and one-quarter of the olive oil in a large bowl; toss to coat the bread, and season with salt and pepper. Place on a cookie sheet and bake at 375º for about 15 minutes or until the bread is evenly toasted. Remove the bread from the oven, and allow to cool slightly on the sheet pan.
Put the red onions in the bowl that the bread was seasoned and oiled in, and follow the same procedure with another quarter of the olive oil, salt and pepper. Place the onions on a sheet tray and roast them in the oven until they are softened and browned slightly.
Season the chicken on both sides with salt and pepper. Pour a couple of tablespoons of oil into a medium-hot sauté pan, and brown the chicken skin-side down. Do this in batches, two at a time, and place the browned chicken, skin-side up, in a baking pan. Place the chicken in the 375º oven for 10 to 15 minutes or until the chicken is cooked through.
While the chicken is finishing in the oven, in a large bowl place the toasted bread, corn, roasted red onions, shallots, garlic, lemon juice, balsamic vinegar, the remaining olive oil and tomatoes. Toss the panzanella mixture, and season with salt and pepper. Then toss in the basil and chervil (a mild relative of parsley).
Divide the panzanella equally among six warmed dinner plates. Remove the chicken from the oven and place one breast on top of each portion of salad. Drizzle a little balsamic vinegar over each chicken breast, along with a few gratings of Parmesan cheese. Finally, sprinkle a little fresh, chopped parsley over each plate and serve.
