Rustic Chicken Parmesan September Recipe
OUR CONTINUING SERIES OF RECIPES AND WINE PAIRINGS
This is not your typical Chicken Parmesan. It is made with chicken thighs and
homemade sauce that is served with the chicken on top. It is a style of parmesan
chicken that you would be served in the “old country”.
SERVES 4
- 4 chicken thighs – boneless, skinless
- 12 Roma Tomatoes
- Vegetable oil for sautéing chicken
- 3 tablespoons olive oil
- 8 oz. fontina cheese (you can substitute with fresh mozzarella)
- 8 large basil leaves, shredded
- 2 cups Panko
- Shredded parmesan cheese
- 2 eggs
- 2 garlic cloves - minced
- Salt and pepper to taste
- Preheat oven to 425
- Slice crosswise 3 of the tomatoes about ¼ inch thick and set aside.
- Slice the fontina cheese about ¼ inch thick and set aside.
- Place thighs in a plastic bag and pound to ¼ inch thick. Season with salt and pepper.
- Beat eggs in medium bowl, then coat thighs in the egg and dredge in the panko.
- Heat ¼ inch of vegetable oil in sauté pan to medium-high. Sauté chicken for 3 to 4 minutes on each side until golden brown. Drain on a paper towel.
- Place chicken in a shallow baking pan. Place 3 tomato slices on top of each thigh, then top with fontina cheese. Sprinkle shredded parmesan cheese over the thighs and bake for 20 minutes.
- For the sauce: Halve and core the remaining tomatoes to remove the seeds. While chicken is baking, heat the olive oil in a pan and sauté the garlic until almost golden. Rough chop the tomatoes and add to the pan and cover, letting them simmer until soft. Add the basil just before finishing.
- When the chicken is ready, place several ladles of sauce on the plate and top with the chicken parmesan. Serve
WINE PAIRING
Sangiovese of course! Sandy Road Vineyards has a great one! It is the perfect
pairing for this entre. This medium-bodied estate red is crafted exclusively with
100% hand-harvested Sangiovese, matured for 12 months in French and Hungarian
oak barrels. Nice bright red cherry and strawberry notes, spice nuances, and velvety tannins, it is best decanted and served slightly chilled.
Hope to see you soon at the vineyard!
-Andy