Ingredients For Chicken
2 @ 3 pounds each Chicken, Free Range
4 Tablespoons Vegetable oil
To Taste Kosher Salt
To Taste Black Pepper, Freshly Ground
Method For Chicken
-Debone the chickens, leaving the wing tip on. Each portion will be a half chicken, with the leg, thigh and breast
-Lay chicken flat and season with salt and pepper.
-In a hot pan, heat oil and sear chicken, skin side down until skin is lightly browned.
-Place pan in a 450 degree oven, and roast for approximately 12 minutes, or until chicken is fully cooked and skin
is golden and crispy.
-Remove from oven, turn chicken onto the meat side and allow to rest for a few minutes.
Ingredients for Salad:
¾ Pound (about 8 each) Crimini mushrooms, cut in quarters
¾ Pound (about 3 bunches) Oyster mushrooms, stems cut off, cut in large pieces
¾ Pound (about 8 large) Shitake mushrooms, stems cut off; cut in quarters
1 Tablespoon Olive oil, extra virgin
1 Tablespoon Chopped Tarragon
1 Tablespoon Chopped Parsley
1/2 Teaspoon Salt
To Taste Pepper, fresh ground, black
2 Tablespoons Hazelnuts, toasted
½ Pound Arugula
1 Pound Heirloom Tomatoes
2 Tablespoons Sherry Vinegar
3 Tablespoons Hazelnut Oil
Method For Salad:
-Preheat oven to 400 degrees F.
-Gently toss mushrooms, olive oil, herbs, salt & pepper together.
-Spread evenly on a baking sheet
-Roast in the oven for 8 minutes, then mix the mushrooms around, then roast for 6 more minutes until
golden brown. Cool until just warm.
-In a large bowl, whisk together the vinegar & hazelnut oil, then season with salt & pepper to taste.
- Add the arugula & hazelnuts & gently toss, then fold in the mushrooms.
-Place the sliced tomatoes around the plate and season with salt and pepper.
-Place a handful of the arugula salad in the center of the plate, and gently place the chicken on top.
-Serve immediately with some crunchy bread.