If you have

some extra

time, research seasonality

in your area and then plan

menus for the next month

—or several

months.

Pan Roasted Free-Range
Chicken with Heirloom
Tomato and Corn Panzanella

6 organic free-range chicken breasts

2 lb heirloom tomatoes, cut into wedges

1 large red onion, sliced into ¹⁄4-inch

slices

2 ears organic corn, cut from the cob

11 shallot, sliced thin

2 garlic cloves, sliced thin

11 cup extra-virgin olive oil

Juice of one lemon

¹¹⁄ 2 cup balsamic vinegar

3 Tbsp. basil, cut in long, slim strips

(chiffonade)

3 Tbsp. chervil, roughly chopped

2 loaves ciabatta bread, or other country

style bread, cut into 1-inch cubes

Salt and black pepper

Canola oil

Parmesan cheese wedge

Chopped fresh Italian flat-leaf parsley

Additional balsamic vinegar

To Prepare:

Start by preheating your oven to 375º F. To begin preparing the Tuscan salad called panzanella, place the bread cubes and one-quarter of the olive oil in a large bowl; toss to coat the bread, and season with salt and pepper. Place on a cookie sheet and bake at 375º for about 15 minutes or until the bread is evenly toasted. Remove the bread from the oven, and allow to cool slightly on the sheet pan.

Put the red onions in the bowl that the bread was seasoned and oiled in, and follow the same procedure with another quarter of the olive oil, salt and pepper. Place the onions on a sheet tray and roast them in the oven until they are softened and browned slightly.

Season the chicken on both sides with salt and pepper. Pour a couple of tablespoons of oil into a medium-hot sauté pan, and brown the chicken skin-side down. Do this in batches, two at a time, and place the browned chicken, skin-side up, in a baking pan. Place the chicken in the 375º oven for 10 to 15 minutes or until the chicken is cooked through.

Hormones are not allowed in

conventional pork and poultry, but are

in beef and lamb. Buy hormone-free

products whenever possible.

 

While the chicken is finishing in the oven, in a large bowl place the toasted bread, corn, roasted red onions, shallots, garlic, lemon juice, balsamic vinegar, the remaining olive oil and tomatoes. Toss the panzanella mixture, and season with salt and pepper. Then toss in the basil and chervil (a mild relative of parsley).

Divide the panzanella equally
among six warmed dinner plates.