Bay Leaf Chicken With Orange Parsley Salad Recipes

PARMESAN AND BASIL CHICKEN SALAD

Steps:

• Season chicken with salt and pepper. Roast at 375 degrees F (190 degrees C) for 35 minutes, or until juices run clear. Let cool, and chop into chunks.
• In a food processor, puree the mayonnaise, basil, garlic, and celery.
• Combine the chunked chicken, pureed mixture, and Parmesan cheese; toss. Refrigerate, and serve.

BAY LEAF CHICKEN WITH ORANGE PARSLEY SALAD

Steps:

• In a large bowl, mix together bay leaves, garlic, oil, salt, mustard seeds, orange zest, Worcestershire sauce, cumin and coriander. Add chicken and turn to coat, then cover and marinate in the refrigerator for at least 1 hour and up to overnight.
• Heat oven to 425 degrees. Arrange chicken in a single layer on a rimmed baking sheet, spooning marinade on top. Drizzle with more oil, then roast until chicken is cooked through, 15 to 25 minutes.
• Meanwhile, make the salad: Cut off top and bottom of the orange so it can stand on a flat side, then cut away the white pith and rind to expose the fruit. Slice away the segments away from the membrane, then chop segments into 1/2-inch pieces.
• In a large bowl, combine orange pieces and any juices from the cutting board, parsley and scallions.
• In a medium bowl, whisk together vinegar, garlic and salt. When chicken is done, transfer to a serving plate and scrape all the chicken drippings from pan into the vinegar mixture. Whisk together to combine, then drizzle vinegar over oranges and greens. Toss to combine and add more vinegar and salt to taste. Serve chicken topped with orange-greens mixture.

POACHED CHICKEN BREASTS WITH PARSLEY-ONION SALAD

Steps:

• Place racks in the top and bottom thirds of the oven, and heat oven to 275 degrees. In the microwave or in a small pot on the stove, heat chicken stock until it comes to a simmer.
• Pull skin off chicken, keeping the skin in large pieces, and spread out on a rimmed baking sheet.
• Place chicken breasts in a small baking dish, cover with hot chicken stock and add bay leaf.
• Thinly slice 3 of the garlic cloves. In a 9-by-13-inch baking dish, toss together garlic slices, tomatoes, olives, 3 tablespoons oil, 1/2 teaspoon salt and pepper to taste. Top with the rosemary sprig.
• Place pan with chicken skin on top rack and chicken and tomatoes on bottom rack. Toss the tomatoes occasionally. Bake everything until chicken skin is golden, the chicken breast is cooked through (a thermometer inserted in the center should read 155 degrees), and tomatoes are starting to shrivel. This will take 60 to 65 minutes for chicken skin and tomatoes; 70 to 80 minutes for the chicken. Transfer chicken skin to a paper towel-lined plate and sprinkle with salt to taste, reserving the rendered chicken fat. Transfer chicken breasts to a cutting board to rest for 5 minutes before slicing meat off the bones. (Save stock for another use; it can be frozen for up to 3 months.)
• Grate 1/2 teaspoon zest from the lemon, then cut lemon into wedges. Finely grate remaining garlic clove into a medium bowl. Add a squeeze of lemon juice from one of the wedges, and a pinch of salt. Pour some of the reserved chicken fat over garlic, then toss with parsley, lemon zest, 1/4 teaspoon pepper, and red-pepper flakes. Break up chicken skin into bite-sized pieces and toss into parsley mixture along with the red onion. Serve immediately with the tomato-olive mixture and chicken, drizzling with olive oil, if you like.

PARSLEY SALAD

Steps:

• Rinse, spin-dry and refrigerate the parsley. Place the salt and pepper in a salad bowl. Add the lemon juice. Slowly whisk in the olive oil. When the vinaigrette is thick and stable, add the onion and the tomato and toss. Add the parsley, toss gently and serve. To be eaten alone, or on top of breaded and pan-fried veal, chicken or oily fish like tuna.