So I went to the Farmer’s Market this past Saturday with my parents. There I scored a large bag of fresh arugula for $3 and a pint of fresh tomatoes for $2. I mean the prices were great for the amount of produce I got. Well needless to say I decided to use the arugula and tomatoes in the salad that I served along with pan roasted chicken and green beans. The salad was simple and delicious. It highlighted all the fresh ingredients that I got at the Farmer’s Market. The warm goat cheese was the perfect balance and added creaminess to the slightly spicy arugula. This salad was the perfect complement to the pan roasted chicken thighs. The skin came out nice and crispy, just the way I like it. Now I did a quick butter baste before putting the chicken in the oven and I feel like that a difference in the chicken being juicy and tender on the inside.
Finally on to the green beans. Now a friend of mine at work gave me a large bag full of fresh green beans from her garden. I was so excited when I saw the bag because it meant that I could make my favorite and simple green bean salad multiple times in the upcoming week. Now this recipe is very easy to put together as all you have to do is steam the green beans quickly and mix with the simple dressing. It is a great side dish and easy to make while cooking other things, in this case while the chicken is in the oven.
Prep Time: 20 Minutes
Cook Time: 40 MInutes if making all the elements
Servings: 2
Pan Roasted Chicken
Ingredients:
2 Chicken Thighs
1 Teaspoon of Salt
1 Teaspoon of Pepper
1 Tablespoon of Vegetable Oil
2 Tablespoons of Butter
Directions:
Pre-heat oven to 425 degrees.
Place the vegetable oil and heat over medium high heat in a large pan. The oil should be what they refer to as ‘shimmering’ before you add the chicken thighs. This usually takes about 5 minutes or so. While the oil is heating up take the chicken thighs and season both sides with the salt and pepper. Once heated up at the chicken thighs to the pan skin side down. There should be an audible sizzle when you add the chicken. Cook the chicken skin side down for 8 minutes. Make sure to shake the pan every so often to prevent the chicken from sticking to the pan.
Then take the two tablespoons of butter and put into the pan. Now here comes the part where you need to put for a few minutes over the pan. The butter should melt and start foaming. Tip the pan slightly towards you so that the foaming butter all comes to one side of the pan. Take a large spoon and ladle the foaming butter over each piece of the chicken repeatedly until the butter has stopped foaming, about 3-4 minutes.
Finally take the chicken and place it in an over proof dish. Place in the oven for 25 minutes with the skin side facing up. Flip the chicken once halfway through cooking. Remove from the oven and let sit in the pan for 5 minutes before serving.
While the chicken is in the oven you can prepare the rest of the meal.
Arugula Salad With Roasted Tomatoes and Warm Goat Cheese
Ingredients:
6 Cherry tomatoes
1/2 Teaspoon of Salt
1/2 Teaspoon of black pepper
1 Tablespoon of Olive Oil
1 Tablespoon of Balsamic Vinegar
2 Cups of Arugula, coarsely chopped
8 Ounces of Goat Cheese, cut in half
Directions:
Pre-heat oven to 425 degrees.
Take the tomatoes and place them in an oven proof dish. Season with salt, pepper and olive oil. Put in the oven for 20 minutes on the top rack (Since the pan roasted chicken goes in the oven at the same temperature for almost the same amount of time I put my tomatoes in while the chicken was cooking. This saves so much time in the cooking process).
Once the tomatoes come out of the oven toss them with the balsamic vinegar. Place the arugula in a bowl and take the tomatoes and the juices and toss together thoroughly.
Next take the coat cheese and place on a baking sheet. Place under the broiler on high for 4 minutes or until it starts to melt and is warm. Finally take the arugula and tomato mixture and split between two plates and place the warm goat cheese in the middle and enjoy.
Green Beans with Red Wine Vinegar Dressing
Ingredients:
1/2 pound of fresh green beans, trimmed
3 cloves of garlic, minced
1/2 Yellow Onion, chopped
1/4 Cup of Red Wine Vinegar
1 Tablespoon of Balsamic Vinegar
1/2 Tablespoon of Salt
1/2 Tablespoon of Black Pepper
1/4 Teaspoon of Crushed Red Pepper Flakes
Directions:
Take the green beans and place in a small saucepan and cover with water. Place on a burner over high heat until it begins to boil, about 4-5 minutes. Then lower heat to simmer and cook the green beans for 10 minutes. Remove from heat and drain the green beans.
Place the green beans in a bowl. Allow to cool for 10 minutes. While the green beans are cooling mix together the Red Wine Vinegar, Balsamic Vinegar, Salt, Black Pepper, Red Pepper Flakes and garlic together in a small bowl. Once the green beans have cooled add the Red Wine Vinegar mixture with green beans and mix together thoroughly.
Enjoy immediately and try and tell me you did not go back for seconds from this delicious dish. Yes, it is that good.
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