Baked Parmesan Paneed Chicken with Pan-Grilled Eggplant and Parslied Potatoes

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wwltv.com

Posted on June 16, 2011 at 2:58 PM

8-10 chicken thighs, skinned and washed

3/4 cup extra virgin olive oil

2 tsp. poultry seasoning

2 tsp. salt and black pepper mix

2 tsp. Frank Davis Sicilian Seasoning

4 cups Italian seasoned bread crumbs

1 cup Parmesan cheese, grated

1 bottle spray margarine

 

First thing you want to do is lay out the chicken thighs on a large sheet of either waxed paper or freezer wrap. Then, using a pastry brush, coat the thighs liberally on both sides with the extra virgin olive oil. Follow that by generously sprinkling each thigh with the poultry seasoning, salt and black pepper mix, and the Sicilian seasoning.

At this point, preheat the oven to 350 degrees and combine the breadcrumbs and the Parmesan cheese. Then take the oil-coated, seasoned chicken and dredge each piece into breadcrumbs, patting them forcefully to ensure that the crumbs attach to the meat. Now lightly shake off the excess crumbs and place the chicken onto a large, shallow, sheet pan (if you place a piece of parchment paper on the bottom of the pan the pan will be easy to clean later).

Finally, slide the chicken into the oven on the center rack and bake uncovered for 50 minutes to an hour (or until the crumbs turn a toasty brown and clean juices run from the thighs when pierced with an ice pick). Oh-one more thing: about halfway through the baking process, slide the pan out of the oven briefly and spray each chicken piece with the spray margarine. This will crisp up the chicken thighs and allow them to brown more evenly (to say nothing of enhancing the flavor).

 

Ingredients for the eggplant:

2 medium size eggplants, thinly sliced crosswise

2/3 cup extra virgin olive oil

2 tsp. salt and black pepper mixture

2 tsp. Frank Davis Sicilian Seasoning

2 cups Italian seasoned bread crumbs

1/3 cup Parmesan cheese, grated

 

While the chicken is baking, lay out on the countertop another sheet of waxed paper or freezer wrap and place the eggplant slices on it. Then, again with a pastry brush (but not the same one you used for the chicken!), liberally coat the slices-front and back-with the extra virgin olive oil. Follow that up by seasoning each slice (again front and back) with the salt and black pepper mixture and the Sicilian seasoning.

At this point, place a grill pan on top of the stove on a medium high flame and rub it lightly with a little of the olive oil. Then uniformly combine the breadcrumbs and the cheese. Now dredge each eggplant slice in the crumbs, shake off the excess, and place the slices into the grill pan, trying not to let them touch.

It isn't necessary, but a bacon press or steak press placed on top of the eggplants will allow them to pan-grill quickly and evenly. If one is not available however, use an egg turner to press them down once or twice to allow for even browning. Cook the eggplant on both sides (with should take about 3-4 minutes on each side) until they soften. When they're done, set them aside on a warming platter until the chicken thighs are ready.

 

Ingredients for the potatoes:

4 Tbsp. margarine, softened

4 Tbsp. extra virgin olive oil

1-1/2 cups chopped seasoning vegetables

3 cloves garlic, minced

2 cups chicken broth

2 cups fresh parsley, minced and divided

3 lbs. tiny red new potatoes, washed and stripped around the middle

3 tsp. Frank Davis Vegetable Seasoning

Salt & black pepper to taste

 

This side-dish will have to begin cooking at about the same time the chicken thighs go into the oven. And to do it right, you will need a large frypan with a tight-fitting lid, one that will allow you to cook all the potatoes in a single layer.

Start off by heating the pan over a medium-high flame. Then drop in the margarine and the olive oil and bring the combination up to sizzling. Now stir in the seasoning vegetables (if you want to create your own mix I recommend you use equal parts of onions and celery), along with the minced garlic (but stir the mixture continually and watch it closely so that it doesn't burn).

When the chopped vegetables are soft and tender, stir in the chicken broth along with one-and-a-half cups of the parsley. Then bring the stock to a full boil, immediately drop in the potatoes, and toss them in the mixture to fully coat each one. At this point, sprinkle on the Frank Davis Vegetable Seasoning, toss the pan again, and bring the stock back up to a full boil.

Now place the lid on the pan, lower the flame to "simmer," and cook the potatoes for about 15 minutes or until fork tender.

When you're ready to eat, serve the chicken right from the oven, place three or four eggplant slices alongside it, and scoop out a heaping helping of the pan-smothered potatoes. And for a little extra flavor, spoon the pan sauces from the potatoes over both the potatoes and the chicken and garnish them both with a little additional parsley.

Chef's Hints

You can do this recipe with other chicken parts if you'd prefer, but the other chicken parts do not have as much flavor intensity as does the thigh meat.

It is not necessary to peel the eggplants to do this recipe, but if you'd prefer to peel them it's perfectly okay. I also recommend you buy only tender young eggplants to reduce the "bite" in the final dish.

The potato dish cooks best (and creamiest!) if you use the smallest little potatoes you can buy. You can use a potato peeler to cut the strip around the center (which not only gives the dish eye appeal but hastens the cooking time of the potatoes as well).

If you can't find Frank Davis Seasonings where you shop, you can call toll free 1-800-742-4231.

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