By now you should know how much I love Caprese Salad. There's few flavor combinations that I think are more perfect than ripe, juicy tomatoes, creamy mozzarella and fresh, sweet basil. But it does seem a little summery, and not quite right for fall. However, I don't like to limit the things I love to just a certain time of year, so to make this salad just a little more autumn-ish, I thought I'd try making it as a warm salad.
The result was complete deliciousness. As well as being incredibly pretty. Layers of tomato, basil and mozzarella, drizzled with olive oil and sprinkled with salt and pepper, briefly baked in the oven just until warm and slightly melted... is your mouth watering yet?
With our salad, we tried a Chicken Dijon recipe from the October issue of Food and Wine - I love coming up with my own recipes most of the time, but this one looked really good. I will say that as much as I liked the flavor of this dish, Jamie and I both felt like drumsticks weren't quite right for this particular cooking method. If I'm going to eat a fattier piece of chicken, then I think it's best cooked on the grill where it can get nice and crispy.
But even so, it was a good-tasting recipe, and definitely something I'd make again, although with a different part of the chicken.
- 2 tablespoons olive oil
- 8 chicken drumsticks, or other part of the chicken
- salt and pepper
- 1/4 cup onion, finely chopped
- 4 garlic cloves, minced
- 1 1/2 cups low-sodium chicken broth
- 1 teaspoon ground coriander
- 2 tablespoons whole grain mustard
- 3 tablespoons sour cream or unflavored Greek yogurt
- 2 teaspoons chopped tarragon
In a large skillet, heat the olive oil over medium high heat. Season the chicken with salt and pepper. Add the chicken to the skillet and cook for about 10 minutes, turning every few minutes to brown on all sides. Add the onion and cook, stirring occasionally, for 3 minutes. Add the garlic and cook for 1 minute.
Add the chicken broth and coriander and bring to a boil. Reduce heat to low, cover and simmer for 15 minutes, until the chicken is cooked through. Transfer the chicken to a plate and cover with foil to keep warm.
In a small bowl, whisk together the mustard, sour cream and tarragon. Stir the mixture into the skillet and simmer the sauce over medium heat until thickened, about 5 minutes. Place the chicken in serving bowls and pour the sauce over the chicken. Serve with crusty bread and herbed potatoes.
Yields 4 servings.
Adapted from Food and Wine
- 1 Roma tomato, sliced into 10 slices
- 4 ounces fresh Mozzarella, sliced into 10 slices
- 10 fresh basil leaves
- 2 teaspoons olive oil
- salt and pepper
Preheat the oven to 350 F. In two small baking dishes, arrange the tomato, mozzarella and basil in an overlapping pattern. Drizzle with the olive oil and sprinkle with salt and pepper.
Bake for 7 minutes and serve warm.