Roasted Chicken With Black Olive-Tomato Butter
 
>from zoe-italian, fort worth 
 
8 oz.  skinless and boneless chicken breast meat
4 oz.  skinless and boneless chicken thigh meat
8 oz.  virgin olive oil
4 oz.  balsamic vinegar
2 tsp  rosemary, chopped
4 tsp  oregano, chopped
4 Tbsp  italian parsley, chopped
  kosher salt and freshly ground black pepper to taste
8   fresh ravioli sheets, cut 4 inches by 2 inches
24 oz.  vegetable oil
4   fresh ravioli sheets, cut 2 inches by 1 inch
2 tsp  shallots, julienne
4 tsp  garlic, chopped
4 oz.  marsala
12 oz.  baby spinach, sauteed
4 oz.  chicken stock
4 Tbsp  mascarpone cheese
2 oz.  baby greens
4 oz.  black olive-tomato butter (see recipe below)
 
for roasted chicken: rub chicken breast and chicken thigh meat generously 
with olive oil (reserve some for the ravioli sheets and stuffing), 
balsamic 
vinegar, rosemary, oregano, italian parsley, and salt and pepper and 
marinate 
over 
night. in a medium saute pan over medium-high heat, sear chicken breast 
meat 
and thigh meat on both sides, being sure to drain off all liquid from the 
marinade first, and then lower heat to low and finish cooking for 10 more 
minutes 
or until cooked through. reserve until cool and then pull chicken meat 
with 
fingers to achieve a shredded product. 
 
for ravioli sheets: blanch the 8 ravioli sheets that are cut 4 inches by 2 
inches and boil in salted water until al dente (approximately 3 minutes). 
remove 
from water, shock in an ice bath until cool, drain through a colander, and 
remove all excess water. then place on a plate and lightly coat with olive 
oil, 
on both sides, and reserve on a plate covered with plastic wrap. 
 
in a small saucepan over medium heat, add the vegetable oil and heat to 
350 
degrees. carefully place the 2- by 1-inch ravioli sheets in the oil and 
immerse 
to achieve a golden brown color. remove carefully with a skimmer to drain 
all 
excess oil. place onto a paper towel and season with a little bit of salt. 
 
for ravioli stuffing: in a medium size saute pan over medium heat, add 1 
tablespoon of olive oil and shallots and saute until translucent. add 
garlic and 
saute until light brown. then deglaze with marsala and reduce by two 
thirds. 
then add pulled chicken meat, spinach, and chicken stock until spinach is 
wilted. fold in mascarpone and season with salt and pepper. 
 
to plate: warm ravioli sheets in microwave for 45 seconds. then place one 
ravioli sheet on the bottom of a 10-inch plate, place two thirds of the 
ravioli 
stuffing on top, place the other sheet of the ravioli on top of the 
stuffing, 
and then add the remainder of the ravioli stuffing. place the ravioli 
crisp on 
top and the baby greens. drizzle the black olive-tomato butter around the 
ravioli. repeat for additional servings and serve. 
 
black olive-tomato butter 
 
4 Tbsp  olive oil
4 tsp  garlic, chopped
12 oz.  canned tomatoes, peeled
8   basil leaves
4 tsp  black olive paste
4 Tbsp  unsalted butter
  kosher salt to taste
  freshly ground black pepper to taste
 
in a small saucepan over medium heat, add olive oil and caramelize garlic. 
add tomatoes and basil. cook on low heat for one hour. place in a blender 
or 
food processor and puree. place through a fine mesh strainer. return sauce 
to a 
small saucepan, add black olive paste, and whisk in butter. salt and 
pepper to 
taste. drizzle around ravioli 
 
http://www.texasmonthly.com/mag/issues/2004-01-01/recipe.php?1517605751 
 
 
 
-- 
(ID: 9429) Mirror: rec.food.recipes: Fri, Dec 26, 2003


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