COOKING WITH EMILY
This recipe requires at least 6 hours of marinating time to allow the flavors to really shine. Marinating overnight will make it spectacular!
Serves 8-10 people
Assorted Drums and Thighs (Assume 2 drums and 1 thigh per person - you may end up with leftovers)
1 cup freshly squeezed lemon juice
Lemon zest (from the lemons you squeezed)
¾ cup dijon mustard
¾ cup olive oil
Chopped oregano and rosemary
¼ cup chopped fresh garlic
2 Tbl kosher salt
1 Tbl freshly ground black pepper
Whisk the marinade ingredients together and toss the chicken to coat. You can keep your raw chicken in a large bowl and cover it or throw it all into a large Ziploc bag. Refrigerate and marinate for at least six hours.
Preheat your grill to a medium-high flame.
Preheat your oven to 400 degrees F.
When the grill is sufficiently hot and cleaned with a wire brush put your chicken pieces on. Take note not to overcrowd your grill. You’re looking to “mark” your chicken with the grill not cook it the whole way through. Overcrowding the grill will cool it down too quickly.
Turn the chicken a few times while cooking until it takes on a lovely golden color with black char marks. Remove from the grill and place onto a rack lined baking sheet. The wire rack allows excess fat and juice to roll away from the chicken.
Place your chicken in the oven and cook until your thermometer reaches an internal temperature of 165 degrees F.
Let your chicken rest. Top with freshly chopped parsley and serve.
Panzanella Salad with
Heirloom Tomatoes and Burrata
Pair with 2014 Willamette Valley Pinot Gris
This simple and spectacular summer salad requires very little effort and is delicious when paired with our 2014 Willamette Valley Pinot Gris. Simply purchase the ingredients, cut them up, arrange them on a platter, pour a glass of wine and DONE!
Serves 6-8 people
3 Large Heirloom Tomatoes, or a variety of smaller ones, cut
into large chunks
2 - 4oz Fresh Burrata balls
Arugula and/or fresh greens
Extra virgin olive oil
Flake Sea Salt
Freshly Ground Black Pepper
Arrange your salad greens on a large platter and top with heirloom tomatoes.
Cut up your baguette into large chunks. You may lightly salt and pepper and oil these guys and toast them in the oven. If you want a softer bite, skip this step.
Carefully cut open the burrata, it will be really soft and may ooze out a little. Delicately arrange large pieces of the cheese among the tomatoes. Salt and pepper your salad generously and top with sliced basil. Douse your salad with balsamic and olive oil right before serving!