12 Nov Chicken Parmigiana
The weather is changing. It’s cold in the mornings and early afternoons. The light has shifted and is flatter. It feels like we wake up and start our day only to find several hours in that we have skipped right to dusk and sunset. We want cozy comfort food. The smell of smoke is on the air here which used to signify fall and cozy evenings in by the fire but now instill a sense of unease and foreboding. Fire season is no joke out here.
To calm my nerves and I cook and bake. My way of showing love is feeding my friends and family.
My son loves Chicken Parm and I am always on the eternal quest to make my dream recipe which for me is crispy breaded chicken dripping in sauce and cheese. Can’t have too much cheese. This version I believes comes very close to perfection for me. It is a combo of marinating the chicken before breading and shallow frying and the fishing in the oven. I like to use thighs for my chicken parm.
First I pound and marinade them in salt, lemon zest, thyme and olive oil. Then I dredge in Panko crumbs that I’ve rolled over with a rolling pin so they become a cross in between flour and the more textured Panko. I like this combo it works for me and adds an extra layer of flavor to your chicken.
Prepare the chicken:
- 2lbs Boneless Skinless Chicken Thighs. Pound to flatten a bit.
- Zest of 1 lemon.
- S&P-about 1 tsp each.
- 1-2tbs Thyme chopped.
- 2 Tbs olive oil.
Wash and dry your chicken. Combine all ingredients in a shallow dish and mix around the make sure every piece gets coated with marinade.
Make the sauce:
- 1 large can or jar of whole peeled San Marzano tomatoes.
- 1 small to medium sweet onion diced.
- 1-2 Tbs butter or olive oil or a combo.
- 1/2 a glass to 1 glass of dry white wine.
Sauce the onions in butter until translucent. Add whole peeled tomatoes and break up with a wooden spoon, or any spoon. Add S&P and wine. Bring to a boil then turn down heat and simmer for 30 mins or so.
Make the Chicken:
- Fresh Mozzarella.
- Grated Paremsan.
- Marinated Chicken Thighs.
- Prepared Tomato Sauce.
- Olive Oil.
- 1 1/2 cups Pack bread crumbs.
Preheat oven to 350. Pour Panko crumbs in a large ziplock bag and gently roll over it a few times with a rolling pin until bread crumbs are a slightly thinner texture. Take marinated thighs a few at a time and dredge in panko. In a large, shallow oven safe dish add olive oil and heat over medium high heat until shimmering. Add chicken thighs in batches to brown. About 4 mins per side until golden brown. Remove browned thighs and add in more until all are done. Don’t overcrowd and try an duo all at once or your thighs will steam and get soggy! The opposite of what we want! Once all thighs are browned wipe down pan of any excessive oil and browned bits on the bottom. Add a thin layer of sauce to the pan and top with all of the chicken pieces. Cover with sauce, grated parmesan and mozzarella cheese. Bake for 30 mins then turn on broiler and broil for a minute or 2 until your cheese and brown and bubbly.
We ate bitter garlicky greens with ours but spaghetti or pasta of some sort is a good addition as well.