This is a great springtime or summer main course.
We usually think of Parmigiano Reggiano or Parmesan cheese as a grating or shredded cheese to be used with pasta dishes. However in Italy it is also eaten as a table cheese served with Chianti Reserva or Barolo wine. The following recipe takes this great Italian cheese into a new arena. A little extra work is involved here but the final product is well worth the effort.
We usually think of Parmigiano Reggiano or Parmesan cheese as a grating or shredded cheese to be used with pasta dishes. However in Italy it is also eaten as a table cheese served with Chianti Reserva or Barolo wine. The following recipe takes this great Italian cheese into a new arena. A little extra work is involved here but the final product is well worth the effort.
2 large lemons
2 ½ Tbsp of olive oil
2 cloves of crushed garlic
2 Tbsp of finely chopped parsley
1 ½ Tbsp of dry bread crumbs
2oz . of Parmigiano Reggiano (Parmesan) cheese finely shredded
divided (2/3 cups)
¼ tsp. of salt and black pepper
8 large bone-in chicken thighs with the skin on
12oz. of baby red potatoes cut in half
1 cup of fresh peas or string beans
Setup and Cooking
1) Preheat your oven to 425. Grate enough lemon zest to equal 2 tsp. Cut the ends off each lemon and then slice them into 4 pieces. Arrange them in a large (18”x12”) non-stick baking pan.
2) In a small bowl combine the lemon zest 2 Tbsp of olive oil, garlic, parsley, bread crumbs and 1/3 cup of shredded cheese.
1) Preheat your oven to 425. Grate enough lemon zest to equal 2 tsp. Cut the ends off each lemon and then slice them into 4 pieces. Arrange them in a large (18”x12”) non-stick baking pan.
2) In a small bowl combine the lemon zest 2 Tbsp of olive oil, garlic, parsley, bread crumbs and 1/3 cup of shredded cheese.
3) Trim any excess fat from the chicken and loosen the skin but do not detach it. Spread the mixture from the bowl under the skin. Place the chicken skin side and place a lemon slice on each piece piece on top. Brush the chicken with the remaining 1/2tsp of olive oil and add the salt and pepper.
4) Arrange potatoes around the chicken and bake for 20 minutes then turn the potatoes. Reduce the heat to 400 and bake for 10 min. Remove the pan from thr oven, spoon out any excess fat from the pan. Add the peas or string beans to the pan and top the chicken with the remaining 1/3 cup of cheese. Bake at 400 for 5 minutes. Remove pan from the oven and serve hot.
Wine Pairing: Serve with a Chianti Reserva, Barolo, Barbaresco or Salice Salentino wine
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