Great Performances Hospitality at Home World Tour Brochettes
Herbes de Provence Chicken & Zucchini Brochettes with Roasted Cherry Tomatoes
Created and developed by Chef Georgette Farkas for Great Performances Servings: 4
Ingredients : For the marinade 4 large cloves garlic, peeled and chopped 3 Tbsp herbes de Provence ¾ cup olive oil 1 whole lemon, zested and juiced
For the brochettes 4 pcs boneless, skinless chicken thighs, cut into 4 pieces 2 whole green and yellow zucchini, sliced 1/4" thick 8 whole purple pearl onions, peeled and blanched
For the tomatoes 4.5 cups cherry tomatoes, halved
Preparation:
1. Pre-heat oven to 400֯.
2. On a sheet pan toss cherry tomatoes with 1 Tbsp herbes de Provence, 1 Tbsp chopped garlic, ¼ cup olive oil and salt and pepper to taste. Cook cherry tomatoes until softened and slightly caramelized, approximately 45 minutes. Remove from oven, adjust salt and pepper. Set aside. May be made one day ahead and refrigerated. Remove from refrigerator at least one hour prior to serving. 3. In a mixing bowl combine lemon zest and lemon juice with 1 tsp salt and ¼ tsp ground pepper. Whisk together to dissolve salt. Incorporate remaining garlic, herbes de Provence and olive oil. 4. In a separate bowl, toss chicken, zucchini and pearl onions in just enough marinade to coat. Arrange them on brochettes, sandwiching each piece of chicken between two
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