Roasted Chicken With Black Olive-Tomato Butter

>From Zoe-Italian, Fort Worth

8 ounces skinless and boneless chicken breast meat
4 ounces skinless and boneless chicken thigh meat
8 ounces virgin olive oil
4 ounces balsamic vinegar
2 teaspoons rosemary, chopped
4 teaspoons oregano, chopped
4 tablespoons Italian parsley, chopped
kosher salt and freshly ground black pepper to taste
8 fresh ravioli sheets, cut 4 inches by 2 inches
24 ounces vegetable oil
4 fresh ravioli sheets, cut 2 inches by 1 inch
2 teaspoons shallots, julienne
4 teaspoons garlic, chopped
4 ounces Marsala
12 ounces baby spinach, sauteed
4 ounces chicken stock
4 tablespoons mascarpone cheese
2 ounces baby greens
4 ounces Black Olive-Tomato Butter (see recipe below)

For Roasted Chicken: Rub chicken breast and chicken thigh meat generously
with olive oil (reserve some for the ravioli sheets and stuffing),
balsamic
vinegar, rosemary, oregano, Italian parsley, and salt and pepper and
marinate
over
night. In a medium saute pan over medium-high heat, sear chicken breast
meat
and thigh meat on both sides, being sure to drain off all liquid from the
marinade first, and then lower heat to low and finish cooking for 10 more
minutes
or until cooked through. Reserve until cool and then pull chicken meat
with
fingers to achieve a shredded product.

For Ravioli Sheets: Blanch the 8 ravioli sheets that are cut 4 inches by 2
inches and boil in salted water until al dente (approximately 3 minutes).
Remove
from water, shock in an ice bath until cool, drain through a colander, and
remove all excess water. Then place on a plate and lightly coat with olive
oil,
on both sides, and reserve on a plate covered with plastic wrap.

In a small saucepan over medium heat, add the vegetable oil and heat to
350
degrees. Carefully place the 2- by 1-inch ravioli sheets in the oil and
immerse
to achieve a golden brown color. Remove carefully with a skimmer to drain
all
excess oil. Place onto a paper towel and season with a little bit of salt.

For Ravioli Stuffing: In a medium size saute pan over medium heat, add 1
tablespoon of olive oil and shallots and saute until translucent. Add
garlic and
saute until light brown. Then deglaze with Marsala and reduce by two
thirds.
Then add pulled chicken meat, spinach, and chicken stock until spinach is
wilted. Fold in mascarpone and season with salt and pepper.

To Plate: Warm ravioli sheets in microwave for 45 seconds. Then place one
ravioli sheet on the bottom of a 10-inch plate, place two thirds of the
ravioli
stuffing on top, place the other sheet of the ravioli on top of the
stuffing,
and then add the remainder of the ravioli stuffing. Place the ravioli
crisp on
top and the baby greens. Drizzle the Black Olive-Tomato Butter around the
ravioli. Repeat for additional servings and serve.

Black Olive-Tomato Butter

4 tablespoons olive oil
4 teaspoons garlic, chopped
12 ounces canned tomatoes, peeled
8 basil leaves
4 teaspoons black olive paste
4 tablespoons unsalted butter
kosher salt to taste
freshly ground black pepper to taste

In a small saucepan over medium heat, add olive oil and caramelize garlic.
Add tomatoes and basil. Cook on low heat for one hour. Place in a blender
or
food processor and puree. Place through a fine mesh strainer. Return sauce
to a
small saucepan, add black olive paste, and whisk in butter. Salt and
pepper to
taste. Drizzle around ravioli

http://www.texasmonthly.com/mag/issu...php?1517605751



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