Sunday, August 16, 2009

Cormac's Chicken Caesar Salad with Bruschetta

Now and again, I enjoy sitting on the couch and letting Cormac make the dinner. I carved up a chicken we bought a few weeks back and froze the thighs/legs/wings, and that meat made for delicious chicken caesar. I have recipes for each little bit here.

Chicken for Tearing Up

2 thighs and legs
2 wings
Knob of Butter
1/4 cup red wine
1 tsp brown sugar
Fresh thyme
Sea salt and black pepper

Melt the butter on medium heat.
Place the chicken pieces in the pan of melted butter for 2-3 minutes on each side.
Deglaze with wine and brown sugar (combined).
Season chicken while cooking with thyme, salt and pepper.
Total cooking time roughly 10-15 minutes. Keep pan and juices aside for bruschetta.
Place in oven on olive oil greased pan at 400F/200C covered for 25 minutes.
Tear off the bone into pieces for your salad.

Serves two

1 Large Tomato, chopped
1 garlic clove, chopped
1/2 tsp thyme
1/2 basil
Large ciabatta roll, halved.

Add all ingredients to the pan you cooked the chicken in.
Cook for 2-3 minutes, don't let the garlic burn!
Remove from heat.

Ciabatta cut in two, grilled under toasted.
Dip the cut side in the butter/oil left behind in the pan.
Top with tomato/garlic mix.
Grill again for a few minutes.
Top with fresh basil if desired.

Caesar Dressing

1/4 cup good mayonnaise
1/4 good olive oil (or all mayo)
1 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon anchovy paste
1 garlic clove, minced
1/4 cup Parmesan, shredded
1/4 teaspoon black pepper

Blend! Add milk if needed to thin to your liking.

Salad assembly
We used fresh lettuce, spinach and a small bit of rocket from our garden. Topped with chicken, bit of corn cut from the cob, homemade croutons, dressing and Cormac added a few cashew nuts to his own. Traditionally, add extra Parmesan and pine nuts! ENJOY!


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