with Jersey Tomato Panzanella
Marjoram looks so much like oregano that the two are often mistaken for one another. However, as a member of the mint family, marjoram’s flavor is slightly sweeter and more delicate than oregano’s. The ancient Greeks believed it was Aphrodite’s (the goddess of love) favorite herb. As a symbol of matrimonial bliss, sprigs of it were woven into wreaths worn by brides and grooms.
- 3 Cloves Garlic
- 2 Medium Jersey Beefsteak Tomatoes
- 1 Bunch Marjoram
- 1 Large Bunch Basil
- 1 Shallot
- 1 Bread Boule
- 4 Chicken Thighs
- 2 Tablespoons Red Wine Vinegar
- 1/2 Teaspoon Maldon Sea Salt
Prepare your ingredients:
Preheat the oven to 375°F. Wash and dry the fresh produce. Peel all 3 garlic cloves. Thinly slice 2 cloves. Mince the other clove, smashing until it resembles a paste. Medium dice the tomatoes. Pick off and finely chop the marjoram leaves. Pick off the basil leaves. Peel and thinly slice the shallot. Using a knife, cut the crust off the bread boule, then cut the bread into bitesized cubes or chunks.
Prepare the chicken:
Using your fingers or a paring knife, gently separate the skin from the chicken thighs, leaving one side attached. Place the sliced garlic and chopped marjoram under the skin, then close it back up. Season the outsides of the chicken with salt and pepper.
Cook the chicken:
In a large pan, heat a little olive oil on medium until hot. Add the marjoram-garlic chicken, skin side down, and cook 9 to 11 minutes per side, or until golden brown and cooked through. To speed up the cooking and prevent splattering, loosely cover the chicken with foil.
Toast the bread:
While the chicken cooks, place the bread cubes on a baking sheet. Drizzle a little olive oil over the bread and season with salt and pepper. Toast the bread in the oven for 12 to 14 minutes, or until golden brown, stirring halfway through.
Make the panzanella:
While the chicken cooks and the bread toasts, roughly chop most of the basil leaves, leaving a few whole for garnish. In a large bowl, combine the garlic paste, tomatoes, chopped basil, red wine vinegar, shallot, and Maldon sea salt. Drizzle in a little olive oil and season with pepper.
Plate your dish:
Just before serving, add the toasted bread to the bowl with the tomato mixture and toss to combine. Divide the panzanella between 2 plates. Place the chicken on top. Garnish with the whole basil leaves. Enjoy!