Herb Crusted Chicken with Vegetables

Herb Crusted Chicken with Vegetables
  • Prep Time: 15
  • Total Time: 25
  • Servings: 8

Recipe Tags

About this Recipe

Food Expert Search- The Marilyn Denis Show

Winner: Rodney


Crumb Topping Ingredients:
1 ½ cups panko breadcrumbs
¼ cup chives, chopped
¼ cup flat-leaf parsley, chopped
¼ cup extra-virgin olive oil
8 garlic cloves, smashed
6 anchovy fillets
½ tbsp dijon mustard
Chicken Ingredients:
8 Maple Leaf Prime Naturally Boneless Skinless Chicken Thighs
2 tbsp olive oil
Salt and pepper
Veggie Fricassee Ingredients:
12 shitake mushrooms, quartered
8 cippolini onion, blanched, peeled and halved
½ bunch heirloom carrots peeled and cut into 1/4 inch diamonds
½ lb asparagus peeled and sliced on the bias ¼ inch thick
6 fingerling potatoes, thinly sliced lengthwise 1/8 inch thick
½ lb fresh peas shucked
1 clove of garlic smashed with the skin left on
3 medium shallots, thinly sliced
2 tbsp of olive oil
½ cup vegetable or chicken stock
1 tbsp butter
Salsa Verde Ingredients:
4-5 anchovy fillets
1 tbsp capers
1 glove of garlic
1 shallot
1 tbsp neutral oil
¼ cup each of finely chopped parsley, mint, basil and cilantro
2 tbsp sugar
½ cup olive oil
2-3 tbsp red wine vinegar
½ lemon for juice


Crumb Topping
In a food processor add the wet items first and blitz for 10 seconds

Then add the breadcrumbs and blitz for another 10 seconds until incorporated

Season chicken and then pat on the crumb topping

On medium heat, add oil to an oven proof skillet, then add the chicken thighs

Cook thighs on one side until a little golden. Flip and place in a 450 degree oven for 4 min or until done

Veggie Fricassee
Add the oil to a large skillet on medium-high heat

Sauté shallots and garlic for 30 seconds

Start adding the vegetables one at a time in this order, 45 seconds apart: mushrooms, potato, carrots, onions, asparagus and peas.

After vegetables are added to pan, add the stock and reduce completely. Then add the knob of butter season and toss together

Salsa Verde
Blitz the garlic shallots, capers, neutral oil and sugar in a food processor. Then add the herbs and blitz for another few seconds.

Once blended, add vinegar and lemon for acidity just before serving.


Comments & Ratings

 Rate by clicking on the maple leaves. (optional)
 Save this recipe to my Recipe Box

Comments (0)

Show More Comments

No Comments yet