ROASTED CHICKEN BREAST WITH HERBS AND LEMON
1/4 cup olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1½ teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on*
1 lemon
Preheat the oven to 400 degrees.
Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown.
Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 X 12-inch baking dish.
Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper.
Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.
MUSHROOMS AND FRISEE'
For the Mushrooms and Frisee': 5 pounds mixed mushrooms, such as oyster, chanterelles, cremini, brown clam shell, gray clam shell, beech, or royal trumpets, cleaned and trimmed
1/2 cup extra-virgin olive oil
1 1/2 cups thinly sliced shallots
2 teaspoons salt, divided
1 teaspoon black pepper, divided
1/2 cup dry (white) vermouth
4 cloves garlic
1 cup chopped parsley
3 tablespoons fresh lemon juice
8 ounces frisee (curley endive)
Separate mushrooms from clusters, tear large oyster mushrooms in half lengthwise, cut creminis into 1/4-inch slices, and slice royal trumpets lengthwise (if using). Leave smaller mushrooms whole and cut larger mushrooms in half, retaining as much of their shape as possible.
Heat 2 tablespoons oil in each of two large heavy skillets (10 to 12 inches) over high heat until oil shimmers. Add half of shallots to each skillet and cook, stirring, until shallots are soft, 2 to 3 minutes.
Add one-fourth amount of mushrooms to each pan and cook over high heat with 1/2 teaspoon salt and 1/4 teaspoon pepper in each pan, stirring occasionally, until mushrooms are tender and liquid is absorbed, about 5 minutes. Transfer mushrooms to a large bowl.
Divide remaining oil between skillets and heat until it shimmers. Divide remaining mushrooms between skillets and add 1/2 teaspoon salt and 1/4 teaspoon pepper to each skillet. Cook over high heat, stirring occasionally until mushrooms are tender and liquid is absorbed.
Add vermouth to both skillets of mushrooms and cook, stirring, until vermouth is absorbed. Transfer all mushrooms to a large pot.
Stir parsley, garlic, and lemon juice into mushrooms and cook over moderate heat, stirring, until mushrooms are heated through and garlic is fragrant, about 2 minutes. Turn off heat, stir curly endive into mushrooms, and serve immediately.
