ROAST CHICKEN WITH PEPPERS, FOCACCIA AND BASIL AIOLI
Surrounded by caramelized peppers, focaccia croutons - some crisp, some soaked with vinegar and chicken jus - and a bright basil aioli, this roast chicken dish is filled with delights that can only be earned through home-cooking and family-style eating. The deliciousness of this recipe relies on layering flavor and encouraging pan juices. Marinate the chicken and peppers generously, seasoning at various stages. Next, place some focaccia underneath the chicken to roast in schmaltz, and tuck smaller shards of the bread like a wreath around the edge of the dish, where they will crisp. If your dish runs dry during cooking, add a splash more vinegar. The basil aioli is crucial, though it doesn't need to be homemade: Use the best store-bought version you can find and spruce it up with the basil, lemon and garlic paste.
Provided by Clare de Boer
Categories dinner, poultry, roasts, main course
Time 1h45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Prepare the chicken: Set the chicken on a work surface breast-side down. Use shears or kitchen scissors to remove and discard the backbone, then cut through the wishbone and along one side of the breast plate to separate the chicken into two halves. In a 9-by-13-inch (or similar size) baking dish, season the two chicken halves with half the oregano, 1 tablespoon salt and a few grinds of pepper. Drizzle with 3/4 cup vinegar. Set aside, or cover and refrigerate up to 2 hours in advance.
- Blister the peppers: Turn the stovetop gas flames on high heat. Place the peppers directly over the flames, bottom-side down, and blister until the peppers are beginning to soften, rotating until the bottom, sides and tops are blackened, about 10 minutes. Transfer to a paper bag, fold to seal and let cool, 5 minutes.
- Working over a bowl to collect the juices, peel each pepper, then tear into thick strips, discarding the stems and seeds as you separate the pepper. Season peppers with the remaining 1/4 cup vinegar, 1 1/2 teaspoons oregano and 1 1/2 teaspoons salt, and toss to coat.
- Heat the oven to 450 degrees.
- Tear 2 pieces of focaccia (using about half the loaf) into portions that are slightly smaller than the 2 pieces of chicken. Rub both pieces of focaccia with the halved garlic and transfer to the baking dish. Place the marinated chicken on top of each piece of torn focaccia, skin side up. Tuck garlic heads and peppers around the chicken. Tear remaining focaccia into shards and tuck these around the chicken and peppers. Pour any juices from the peppers over the whole dish and drizzle the olive oil over everything.
- Bake until the chicken comes to 165 degrees, about 1 hour, depending on the size of your bird. If bread or peppers are getting burned before the chicken is fully cooked, cover those areas with aluminum foil and continue cooking.
- Meanwhile, prepare the aioli: Using a mortar and pestle, working in batches if necessary, mash basil with lemon juice, garlic and sea salt until it forms a paste. Either by hand in a bowl with a whisk or in a food processor, whirl egg yolks then begin adding the oil very slowly, whisking or blending until mixture is emulsified and thickened and all the oil has been added. (If mixture seems to thicken too much for the machine as you blend, pause to add a tablespoon of cold water.) Blend in basil paste until combined. Add additional cold water, 1 tablespoon at a time, to achieve a dippable texture; season to taste with salt and lemon. (Makes 3 1/2 cups.) Use immediately or refrigerate until use, up to 3 days (see Tip).
- Once chicken is cooked through, remove from oven and let rest for 5 to 10 minutes. Serve directly from the baking dish, family-style, with aioli on the side.
MEDITERRANEAN CHICKEN FOCACCIA
Dinner ready in 20 minutes! Enjoy this tasty chicken focaccia layered with tomatoes, cheese, bell pepper and onion. Perfect if you love Mediterranean cuisine.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Cut focaccia in half horizontally. In small bowl, mix mayonnaise and pesto. Spread on cut surfaces of focaccia.
- Layer bottom half of focaccia with tomatoes, cheese, bell pepper and onion. Place chicken on top of vegetables. Cover with top half of focaccia; press down lightly. Cut into wedges.
Nutrition Facts : Calories 505, Carbohydrate 40 g, Cholesterol 55 mg, Fat 4, Fiber 2 g, Protein 25 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 3 g
BASIL AIOLI
This recipe is absolutely delish and much easier than making homemade aioli with egg yolks and olive oil. We use it on chicken sandwiches, fish, with sweet potato fries and much more. Make sure to use fresh ingredients, it makes all the difference! Store in the refrigerator for up to 7 days.
Provided by CallieJo
Categories Side Dish Sauces and Condiments Recipes
Time 1h10m
Yield 16
Number Of Ingredients 5
Steps:
- Combine mayonnaise and basil in a food processor; blend until mixed and mayonnaise turns slightly green. Add garlic; process until well blended. Add lemon juice and zest; process until well mixed, 30 to 45 seconds.
- Transfer to a bowl and cover. Chill until flavors combine, about 1 hour.
Nutrition Facts : Calories 149.6 calories, Carbohydrate 1 g, Cholesterol 7.8 mg, Fat 16.4 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 2.5 g, Sodium 117.3 mg, Sugar 0.3 g
CHICKEN AIOLI SANDWICH
Provided by Food Network
Time 1h4m
Yield 4 sandwiches
Number Of Ingredients 19
Steps:
- Combine the ginger, garlic, green onions, chile flakes, and peanut oil. Add the chicken and toss to coat. Marinate overnight in the refrigerator.
- Preheat the oven to 350 degrees F.
- Remove the chicken from the marinade and place in a small roasting pan or on a baking sheet. Roast the chicken for 15 to 20 minutes, or until cooked through. Cut the chicken crosswise into very thin slices.
- Raise the oven temperature to 450 degrees F.
- Slice the rolls horizontally and place on a baking sheet with the top half cut-side down and the bottom half with cut-side up. Place 1 slice of provolone on the bottom half of each roll. Cook until the cheese is melted and the rolls are lightly toasted, about 3 minutes.
- Place 1/4 of the chicken on top of the melted cheese. Top with romaine lettuce, tomato, and red onions. Spread some of the Aioli on the top half of the roll and place the roll on top of the sandwich.
- In a food processor or blender, combine the garlic, basil, egg yolks, salt, pepper, and Dijon mustard and process to combine. With the machine running, add the oil in a slow, steady stream until it is all added and the mixture is emulsified. Add the lemon juice and check the seasoning.
GRILLED CHICKEN FOCACCIA
When your usual grilled chicken sandwich just won't cut it, do it up bistro-style! Serve with roasted peppers and provolone on split focaccia bread.
Provided by My Food and Family
Categories Bread
Time 10m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Spread cut sides of bread with mayo.
- Fill with remaining ingredients.
Nutrition Facts : Calories 400, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1150 mg, Carbohydrate 38 g, Fiber 2 g, Sugar 4 g, Protein 28 g
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