Chicken And Egg Salad

Lemon Thyme Roasted Chicken With Creamy Mascarpone Polenta And Mustard Greens Panzanella Salad.
Directions for: Chicken with Polenta and Mustard Greens

Ingredients

Chicken

3 Tbsp minced fresh thyme

2 Tbsp extra-virgin olive oil

5 clove garlic, chopped

2 tsp grated lemon peel

1 7 lb(s) roasting chicken

1 lemon, quartered

cup dry white wine

1 cup chicken broth

2 tsp all purpose flour

Creamy Mascarpone And Parmesan

6 cup chicken stock

3 Tbsp butter

1 cup yellow cornmeal

cup mascarpone cheese

cup grated parmesan cheese

cup chopped parsley

Mustard Greens Panzella Salad

4 cup torn pieces pumpernickel bread, 1 to 1 1/2 inches wide

3 Tbsp olive oil

Kosher salt and cracked black pepper

cup red wine vinegar

2 Tbsp Dijon mustard

2 tsp grated lemon zest

1 clove garlic, minced

cup extra virgin olive oil

2 sweet potatoes, peeled, diced and roasted

1 radicchio, finely sliced

4 cup mustard greens

cup chopped fresh basil leaves

cup grated Parmesan cheese

Directions

Chicken

1. Preheat oven to 450F. Mix first 4 ingredients in bowl. Rinse chicken; pat dry. Place chicken in roasting pan. Rub all but 1 tablespoon garlic-thyme oil over. Sprinkle with salt and pepper. Place lemon in cavity of chicken. Tie legs with string.

2. Roast chicken 20 minutes. Reduce oven temperature to 375F. Roast chicken until meat thermometer inserted into thickest part of inner thigh registers 180F, about 1 hour 15 minutes. Lift chicken and tilt slightly, emptying juices from cavity into pan. Transfer chicken to serving platter. Tent chicken with aluminum foil to keep warm.

3. Pour pan juices into large glass measuring cup. Spoon fat off top. Add wine to pan; place over high heat. Bring to boil, scraping up any browned bits. Pour wine mixture into measuring cup with pan juices (do not clean roasting pan). Add enough chicken broth to cup to measure 1 1/2 cups. Return broth mixture to same roasting pan. Mix flour into reserved 1 tablespoon garlic-thyme oil. Whisk into broth mixture. Boil broth mixture in roasting pan set over 2 burners until slightly thickened, about 2 minutes. Season pan-juice mixture to taste with salt and pepper. Pour into sauceboat. Serve chicken, passing pan-juice mixture separately.

Creamy Mascarpone And Parmesan

1. Bring 5 1/2 cups chicken stock and 1 tablespoon butter to boil in large saucepan. Reduce heat to medium. Gradually whisk in yellow cornmeal. Continue to cook until mixture is creamy, whisking occasionally and adding more chicken stock 1/4 cup at a time as necessary to keep polenta soft, about 20 minutes. Remove from heat. Mix in cheeses, chopped parsley. Season polenta to taste with salt and pepper.

Mustard Greens Panzella Salad

1. Preheat the oven to 300F.

2. In a bowl, toss the bread with the olive oil and salt and pepper to taste. Spread the bread on a baking sheet and bake for 7 to 10 minutes, until slightly crisp. In a large bowl, whisk together the vinegar, mustard, zest, and garlic. Season with salt and pepper. Whisking constantly, add the extra virgin olive oil in a stream until well incorporated.

3. Add the sweet potatoes, radicchio, mustard greens and toss with the vinaigrette. Add the basil, bread and parmesan. Toss to coat.

See more: Chicken, Salad, Spring, Mexican