Ingredients for Crispy Half Chicken:
2 Whole Chickens
Salt (To Taste)
Pepper (To Taste)

Ingredients for Pumpernickel Panzanella:
1 Cup Pumpernickel Croutons
1 Cup Brioche Croutons
¼ Cup Julienned Sun-dried Tomatoes in Oil
1 Tbsp. Green Olives (Slivered)
1 Tbsp. Black Olives (Slivered)
1 Tsp. Capers
2 Tbsp. Grated Parmesan Cheese
1 Cup Italian Parsley (Whole Leaves, Stems Removed)
3 Tbsp. Extra Virgin Olive Oil
2 Tsp. Lemon Juice

Ingredients for Melted Tomato:
3 Lbs. Roma Tomatoes (Cored and Quartered Lengthwise)
½ Cup Sliced Garlic (Very Thin)
3 Tbsp. Extra Virgin Olive Oil
½ Tsp. Salt

Ingredients for Parmesan Cream:
½ Cup White Wine
1 Qt. Heavy Cream
½ Cup Grated Parmesan
 

Method of Preparation for Crispy Half Chicken:
Bone out either side of the chicken, keeping the breast quarter and leg quarter connected. Remove the thigh and leg bones, then french the wing. Heat two cast iron skillets on high. Season the chicken with salt and pepper. Add oil to one of the cast iron pans. Put your chicken in, skin side down; then place the other cast iron pan on top of the chicken, pressing it down. Let the chicken sear for one minute, then remove from the burner. Place both pans in a 425° oven for 10-15 minutes, depending on the size of your chicken. The result will be a crispy outside and a juicy center.

Method of Preparation for Pumpernickel Panzanella:
In a bowl, combine the pumpernickel croutons, brioche croutons, sun-dried tomatoes, green and black olives, capers, parmesan cheese, parsley, olive oil and lemon juice. Set aside.

Method of Preparation for Melted Tomato:
In a pan, lightly toast the sliced garlic in the olive oil. Add the tomatoes and salt. Cook on low heat until all the water has cooked out of the tomatoes. This can take anywhere from 1-2 hours. Stir occasionally. The end result should be a bright red concentrated tomato sauce with a very thick consistency.

Method of Preparation for Parmesan Cream:
Start with the white wine in a pot and reduce by 2/3. Add the heavy cream and reduce by half. Add the parmesan and remove from the heat. Let cool slightly. Put the parmesan cream in the blender and pulse a couple of times, then strain. Set aside.

Presentation:
Make a line on the plate with the melted tomato. Top it with the pumpernickel panzanella. Drizzle parmesan cream over and around the tomato and pumpernickel panzanella. Place the crispy chicken halve on top of it. Serve.

Serves 4

Click here for an index card print out of this recipe!

Are you a new member of our recipe club?
Click here to see our Recipe Club Archives:

Click here to learn about our fine restaurants!