Planet Green
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Yield: Makes 4 servings
Ingredients:
1 whole chicken (about 2 1/2 pounds), rinsed and cut into 8 pieces or 6 large chicken breasts, with or without bones
1 1/2 teaspoons Kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup shallots, minced
2 teaspoons dried oregano
1/2 teaspoons dried thyme
3 tablespoons golden balsamic vinegar
2 tablespoons extra-virgin olive oil
2 bay leaves
1/2 cup dried cherries
1/4 cup dried apricots, cut in half
1/4 cup pitted green California olives
3 tablespoons sage or orange blossom honey
1/4 cup fresh chopped chervil or parsley
Method:
Place the chicken in a large mixing bowl. Season with the salt and pepper. Add the shallots, oregano, thyme, vinegar, olive oil, bay leaves, dried plums, apricots, and olives. Mix well and place in a storage container or plastic freezer bag, and refrigerate overnight.
Preheat oven to 350°F. Place chicken pieces on an oiled baking sheet or in a large casserole dish. I like to tuck some of the fruit under the chicken so it remains soft, and I leave some exposed it gets crisp. Spoon any remaining marinade around the chicken and drizzle with the honey.
Roast until an instant-read thermometer inserted into the deepest part of the breast registers 175°F and the juices run clear when pierced with a knife, about 45 minutes. Let rest for 10 minutes before serving. Serve hot or at room temperature.
More recipes from this episode:
Caramelized Onion, Tomato & Goat Cheese Tart
Carrot Cake
Get more chicken recipes:
Emeril's Oven "Fried" Chicken
Emeril's Stuffed Chicken Breasts Cordon Blue
Takeout Food: Spring Rolls
