Chicken With Prosciutto And Braised Spring Vegetables Recipes

CHICKEN WITH SPRING VEGETABLES

Steps:

• Preheat the oven to 450˚ F. Toss the carrots and fennel with 2 tablespoons olive oil on a rimmed baking sheet. Spread in a single layer and season with salt and pepper. Roast, stirring halfway through, until tender and lightly browned, about 20 minutes. Add the asparagus, season with salt and roast until bright green and crisp-tender, 5 to 8 minutes.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until well browned on the bottom, about 5 minutes. Flip and cook until browned on the other side, 3 to 5 more minutes. Carefully add the vermouth to the skillet and transfer the skillet to the oven. Roast until the chicken is just cooked through, 15 to 20 minutes.
• Remove the chicken to a cutting board to rest, about 5 minutes. Return the skillet to medium-high heat. Add the heavy cream and mustard to the pan juices, scraping up any bits from the bottom of the pan. Simmer until slightly thickened, about 2 minutes. Season with salt and pepper and stir in the parsley and vinegar.
• Divide the vegetables among plates. Slice the chicken and add to the plates; spoon the pan sauce on top.

CHICKEN WITH PROSCIUTTO AND BRAISED SPRING VEGETABLES

Steps:

• For the chicken: Place each chicken breast-half between 2 pieces of plastic wrap and pound out to 1/4 inch thick with a meat mallet. Place the parsley, Parmesan cheese, olive oil and black pepper in a medium bowl and mix together. Lay out each chicken breast half flat on a work surface. Top each breast witha slice of Prosciutto. Spread 1 tbsp of the parsley mixture over the Prosciutto. Roll up each chicken breast begining with one of the narrow ends and secure with a tooth pick or kitchen string. For the vegetables: Preheat a Calphalon One Nonstick 3 qt Sauté Pan on medium heat. When the rim of the pan is hot-to-the-touch add 2 tsp of olive oil. Swirl the pan spreading the oil over the surface of the pan. Allow the oil to heat for a minute. Place the chicken breast rolls into the pan and brown on all sides. Remove the chicken from the pan. Deglaze the pan by adding the chicken stock and wine. Add the carrots, leeks and onions. Place the chicken breasts on the vegetables, cover and simmer for approximately 25 minutes. Remove the chicken rolls from the pan and place on a cutting board. Cut across each roll creating 1/2 inch slices. Divide the vegetables into 4 portions. Place a serving of vegetables and the slices of one chicken on each plate and serve.

BRAISED AND ROASTED CHICKEN WITH VEGETABLES

Steps:

• Heat the oven to 350. Put the chicken fat in a roasting pan or Dutch oven over medium heat. Sprinkle the leg quarters with salt and pepper and add them to the pan, flesh side down. Cook, turning and rotating the pieces as necessary, until well browned on both sides, 10 to 12 minutes. Remove, then add the breast halves, skin side down. Brown them well, then flip and cook for just 1 minute or so; remove to a separate plate.
• Put the leeks, carrots, celery, mushrooms, herbs and chicken-wing meat in the same pan and cook until the vegetables are tender and beginning to brown, 10 to 15 minutes.
• Nestle the leg quarters among the vegetables, meaty side up. Add enough of the stock to come about halfway up the thighs. (The amount will depend on the breadth of your pan; add a little water if necessary.)
• Put the pan in the oven and cook, uncovered, for about 1 hour, checking occasionally and stirring the vegetables if they threaten to brown too much. When the thigh meat is tender, raise the heat to 400 and lay the breast halves on the vegetables, skin side up. Continue cooking until they are done, 20 to 30 minutes longer.
• Transfer the vegetables to a platter. You can serve one of two ways: slice the breasts and shred the leg-and-thigh meat and lay the meat on top of the vegetables; or cut the leg-thigh pieces in half, cut the breasts in half and give each person a little of each. Garnish with reserved chopped celery leaves.