Figuring out what entree to make for larger dinners is always a fun challenge. We wanted to go for something hearty, but still fresh, and I really wanted the rich aspects of dinner to be complemented by something “zesty”. After looking through recipes online, I came across this great Glazed Duck Confit with Olive Relish and Parsnip Puree from Bon Appetit, but it wasn’t exactly what I was after. I wasn’t necessarily in the mood for the richness of duck confit, and while I loved the idea of some sort of olive topping (especially with Castlevetrano olives which are hands down the best!!), I didn’t really want the sweetness of prunes, brandy, and sherry vinegar to accompany it. Followed by a little more browsing, I recalled a recipe I made during the summer with crispy chicken cutlets and a wonderfully fresh panzanella, and I wondered if I could fuse aspects of each recipe together.
After thinking it through, I figured out! Starting with the parsnip puree to create a rich base for the roast chicken, I topped it off with the briny, acidic bite of a roast tomato & olive tapenade to cut through the richness. It’s always rewarding when your vision for a recipe comes through just as you had imagined, and I was super pleased with how everything turned out! It made a great entree and a fantastic addition to our menu for the night.
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- PARSNIP PUREE
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- ½ pound parsnips, peeled and chopped
- 1 garlic clove, sliced
- ¼ cup heavy cream
- ¼ cup whole milk
- 1 tablespoon unsalted butter
- salt
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- TOMATO & OLIVE TAPENADE
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- 1 shallot, diced
- 2 garlic cloves, minced
- ¼ teaspoon crushed red pepper flakes
- 1 cup pitted Castelvetrano olives, chopped
- 1 tablespoon red wine vinegar
- 5 tablespoons olive oil
- Salt & pepper to taste
- 1½ cup cherry tomatoes, halved
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- ROAST CHICKEN THIGH
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- 4 large (or 8 small) skin-on chicken thighs, bone removed
- Olive oil
- Salt & Pepper to taste
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- PARSNIP PUREE
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- In a medium saucepan, bring parsnip, garlic, cream, milk, and butter to a boil.
- Reduce heat, cover and simmer about 15 minutes until parsnips are very soft.
- Uncover and continue cooking until liquid is reduced by half, about 5 minutes.
- Season to taste with salt.
- Add to blender, and puree until silky smooth.
- Let cool, then reserve until ready to use.
- When ready to use, reheat on medium-low heat, stirring often. If your puree is a little too thick, add a touch of milk to loosen it up.
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- TOMATO & OLIVE TAPENADE
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- Preheat oven to 250F.
- Toss cherry tomatoes with one tablespoon of olive oil and place on a pan.
- Sprinkle generously with salt.
- Roast tomatoes for 2-3 hours.
- Once tomatoes are almost done roasting, prepare the rest of the ingredients.
- In a pan on medium heat, add 1 tablespoon olive oil.
- Once heated, add ¾ of the diced shallot to the pan, sauteeing for 2 minutes, then add garlic and half of the chopped olives, cooking for 2-3 minutes longer, then remove from heat.
- In a bowl, combine sauteed ingredients with the remaining shallots and olives, then toss with roasted tomatoes, 1 tablespoon red wine vinegar, and 3 tablespoons olive oil.
- Season to taste, then reserve until ready to use.
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- ROAST CHICKEN THIGH
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- Remove chicken thighs from the fridge at least an hour before cooking to allow the chicken to come to room temperature (this ensures even cooking).
- Preheat oven to 425F.
- Remove bones from the chicken thighs, and roll thighs into a tight cylinder so skin covers the entire outside. If the chicken thighs are having trouble staying together, you can wrap them with butchers twine so they don't unravel.
- Season generously with salt & pepper.
- In a heavy skillet, add 1 tablespoon of olive oil, and bring to medium-high heat.
- Once heated, add chicken to the pan with the seam side down (where the two pieces of skin join together), roasting until golden brown and crispy about 5-7 minutes, then rotate and roast the other side until golden brown and crispy, about 5-7 more minutes.
- Rotate chicken back to the seam side, and place in oven, cooking for about 15-20 minutes, until chicken is cooked to an internal temperature of 165F.
- Once cooked, rest chicken for 5 minutes, then slice into pieces.
- To plate, add spoonful of parsnip puree, spreading into a swoop with your spoon, then top with sliced chicken thigh, and top with the tomato & olive tapenade.
