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What's cooking: Skillet Chicken with Tomatoes, Arugula, Mushroom - WCAX.COM Local Vermont News, Weather and Sports-

What's cooking: Skillet Chicken with Tomatoes, Arugula, Mushrooms & Hazelnuts

Posted: Updated:
Chef Michael Kloeti from Michael's on the Hill prepares: Skillet Chicken with Heirloom Tomatoes, Arugula, Roasted Mushrooms & Hazelnuts

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

together.

-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.


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