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Recipes
Herb Crusted Chicken
Herb Crusted Chicken
Herb Crusted Chicken
photo credit: Ev Thomas
Recipe By:
Chefs Anne and David Gingrass
Prep
N/A
|
Total
N/A
|
Serves
Four
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Ingredients
1
Large
roasting chicken
1
cup
Italian parsley leaves, stems removed
1
cup
Basil leaves, torn
1/4
cup
Chives, cut 1/2" long
1/2
cup
Chervil sprigs
1/4
cup
Tarragon leaves
1/4
cup
Virgin olive oil
1
clove
Garlic, sliced thinly
2
Shallots
walnut sized, peeled and sliced
1
Tbl
Virgin olive oil
1/4
Lemon
juiced
1
Tbl
Grated Parmesan cheese
Instructions
-Prepare the salad and marinade
Combine all of the herbs in a bowl and toss together well. Remove 1-1/2 cups to a separate bowl and reserve, covered with a damp towel in the refrigerator, for garnish. Combine the remaining herbs with the garlic, shallots and olive oil and puree in a blender until smooth.
-Prepare the chicken
Rinse the chicken and pat dry with a clean towel. Rub with the olive oil and herb puree and marinate overnight. The next day, sprinkle the chicken liberally with salt and pepper. Pre-heat the oven to 350 F. and place the chicken in a roasting pan, back bone down. Cook for 45 minutes or until the juice runs clear around the thigh bone. Remove from the oven and carve the meat from the bone.
-Finish the dish
Toss the herb salad with the olive oil, lemon juice and Parmesan cheese and season to taste with salt and pepper. Divide the chicken onto four warm plates and garnish with the salad. Serve with green onion risotto.
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