Friday, March 25, 2011

blog the tenth....recipe the seventh

It is Spring right? My calendar isn't failing me?!?! I just am not so sure these days. The remnants of the new fallen evening snow is nestled on the lawn. The daffodils who dared show their yellow crowns were cloaked a downy white. My idea of Spring is something completely different. I am still waiting for the buds to bloom, all the flowers to emerge from their winter sleep and sun to warm my face. Ahhhhh....someday soon. But until then I'll cook. (Who is kidding who? I'll cook anyway!)
So I realize that the cookbook that I used is one that I have referenced before. However in my defence,  the caveat to this blog is 100 recipes from 100 different cookbooks. It was prior to this decision that I used said cookbook. So in my defence it is legit. Also, the book is wonderful and is a go to for sooo many unbelievable choices. That being said the recipe is Baking Day Chicken with Black Olives and Red Peppers and from Lynne Rossetto Kasper's The Italian Country Table home  cooking from Italy's farmhouse kitchens enjoy! (the recipe may look wordy...but it was really a snap)

Baking Day Chicken with Black Olives and Red Peppers
leaves from 4 branches fresh Italian parsley
leaves from a 6 inch branch fresh rosemary
8 large fresh sage leaves
8 large basil leaves
1 small leaf kale (6 inches long, with stem removed) or 3 whole leaves curly endive
8 large clove garlic
1 medium red onion
1 1/2 tablespoons extra-virgin olive oil
3 1/2 pounds chicken thighs (if possible hormone-and antibiotic free), skin removed (or equal amount of rabbit)
2 medium red sweet peppers cored, seeded, and cut into 2 inch wedges
2/3 cup oil-cured or Kalamata olives
2 medium delicious ripe tomatoes, coarsely chopped, or 4 whole canned tomatoes, drained
 salt and freshly ground black pepper
1 cup dry white wine
1 1/2 cups homemade broth or canned low sodium chicken broth
1 medium lemon, halved

1. The day before cooking, mince together the herbs, kale or endive, garlic, and onion, then blend with the oil. Rub the mixture over the chicken, layering the pieces and seasonings in a deep bowl. Cover and refrigerate overnight.
2. Preheat the oven to 400 degrees F. Spread the chicken in a large shallow pan ( a half-sheet or jelly-roll pan, not non-stick). Tuck the peppers among the chicken pieces. Scatter the olives, tomatoes (crushing canned ones with your hands), and any leftover herb mixture over the chicken. Sprinkle with salt and pepper.
3. Roast 30 minutes, then pour 1/2 cup of the wine over the chicken. Baste with the pan juices. Turn the heat down to 350 degrees F. Roast another 35-40 minutes, basting frequently and adding a little water if the juices threaten to burn. Turn the chicken and vegetables for even browning.
4. When the temperature of the chicken reaches 170 degrees F on an instant read thermometer, add 1/2 cup of the broth to the pan. Turn the oven to broil and brown the chicken by placing it under the broiler about 7 inches from heat. Cook about 5 minutes per side. Transfer the chicken and vegetables to a serving platter and keep warm.
5. Set the roasting pan on two burners and add remaining 1/2 cup wine. Boil down by two thirds while scraping up the glaze from the pan. Stir in 1/2 cup wine. Boil stock and boil down to almost nothing. Add the rest of the stock and simmer to blend. Taste for seasonings. Pour the sauce over the chicken. Serve hot, squeezing the lemon juice over the dish at the last minute.

1 comment:

  1. Rich dish, olives are my favorites will try definitely.