Harvest Chicken With Walnut Gremolata Recipes

WALNUT AND HERB CRUSTED CHICKEN

Steps:

• Prep: Heat the oil or butter in a skillet over medium heat. Add the mustard to a medium mixing bowl and set aside. Finely chop the walnuts if necessary and add to a second mixing bowl; then add the spices, salt and pepper and mix to incorporate with the walnuts.
• Coat: Add the chicken thighs to the bowl with the Dijon mustard and use your hands to mix and coat all surfaces of the chicken. One by one, dip and coat each thigh in the walnut and spice mixture and place in the skillet smooth side down.
• Cook: Cook the chicken in the oil for 4-5 minutes until browned on the underside. Flip each thigh over, reduce the heat to medium low, and cover. Cook for another 5-7 minutes or until the juices run clear using either a fork or sharp knife to test. If necessary, flip once more to cook through.
• Enjoy: Serve immediately and top with any remaining walnuts in the skillet. Enjoy!

ROASTED GREMOLATA CHICKEN

Steps:

• Mix oil, 2 tablespoons rosemary, 1 1/2 teaspoons lemon peel and 1 1/2 tablespoons garlic in medium bowl. Place chickens in heavy large roasting pan. Spoon oil mixture over chickens. Sprinkle with salt and pepper. Cover; chill overnight.
• Mix breadcrumbs, parsley, 2 teaspoons rosemary, 1 tablespoon lemon peel and 1 teaspoon garlic in small bowl. Season gremolata with salt and pepper.
• Preheat oven to 400°F. Heat heavy large skillet over high heat. Add 1 chicken half, skin side down; cook until brown, about 5 minutes. Arrange chicken, skin side up, in large roasting pan. Repeat with remaining chicken. Place baking sheet atop chicken. Weigh down baking sheet with heavy large ovenproof skillet to flatten chicken. Bake 15 minutes. Remove skillet and baking sheet. Continue to roast chicken until juices run clear when chicken is pierced in thickest part of thigh, about 35 minutes longer.
• Top chicken with gremolata and serve.

HARVEST CHICKEN

Steps:

• In a large resealable plastic bag, combine flour and paprika; set aside 2 tablespoons. Add chicken; seal bag and turn to coat., In a large skillet, brown chicken in oil over medium heat. Drain and set chicken aside. In the same skillet combine 3/4 cup broth, dill, salt if desired, basil and pepper ; bring to a boil. Add potatoes and carrots. Reduce heat; cover and simmer for 10 minutes. , Add chicken; cook for 10 minutes. Add asparagus; cook 15-20 minutes or until a thermometer reads 170° and vegetables are tender. , In a small bowl, combine reserved flour mixture and remaining broth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Sprinkle with parsley.