Chicken Provencal

Ingredients

1 chicken, weighing about 3 pounds, cut into 6-8 pieces
1/4 cup extra-virgin olive oil
salt and freshly ground black pepper
1 onion, finely chopped
3 cloves garlic, finely chopped
6 firm-ripe tomatoes, peeled and coarse chopped
2 cups dry white wine
1 tablespoon finery chopped fresh rosemary
1 tablespoon fine chopped fresh thyme
1 cup black olives

Method

  1. Saute the chicken in the oil in a large frying pan over medium-high heat until lightly browned, about 10 minutes.
  2. Season with salt and pepper. Remove the chicken from the pan and set aside.
  3. In the same pan, saute the onion, garlic, and tomatoes until the tomatoes begin to break down, 8-10 minutes. Season with salt.
  4. Lower the heat and pour in the wine. Stir in the rosemary, thyme, and olives. Simmer for 10 minutes.
  5. Return the chicken to the pan. Cover and simmer over medium-low heat until the chicken is very tender, about 30 minutes.
  6. Remove to serving platters and serve hot.

Makes 4 servings.

Source: Modern Mediterranean Cooking

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Garlic Osso Buco with Celeriac

Ingredients

1-1/2 cups all-purpose flour
1 tablespoon chili powder
6 large osso buco, (veal shank), each about 2 inches thick
Kosher salt and freshly ground black pepper
3 tablespoons grapeseed or canola oil
2 onions, cut into 1-inch dice
20 garlic cloves, sliced thin
1-pound bag carrot nubs
4 celery stalks, cut into 1-inch dice
2 cups red wine
1/4 cup soy sauce
3 sprigs fresh thyme
2 large celeriac (celery root), cut into 1/2-inch dice

Method

  1. In a large shallow plate, combine the flour and chili powder. Season the osso buco with salt and pepper. Dredge in the flour mixture and set aside.
  2. Heat a stockpot or other tall wide pot over medium heat. Add 2 tablespoons of the oil and swirl to coat the bottom. When the oil is hot, add the osso buco, in batches if necessary, and cook, turning once, until brown, about 8 minutes. Remove the osso buco and set aside.
  3. Add the remaining oil, swirl, and when hot, add the onions and garlic. Season with salt and pepper, and saute until slightly softened, about 1 minute.
  4. Add the carrots and celery, season with salt and pepper, and saute for 1 to 2 minutes.
  5. Add the wine and reduce the liquid by half, 2 to 3 minutes.
  6. Return the osso buco to the pot, and add the soy sauce, thyme, and enough water to cover the ingredients. Season with salt and pepper, cover, and simmer until the meat falls from the bone, about 3 hours. (Quick Tip: cook in a pressure cooker, over medium-high heat, for 1 hour.)
  7. Add the celeriac and cook until soft, 15 to 20 minutes.
  8. Transfer the vegetables to a platter or four individual plates, top with the osso buco and its sauce, and serve.

Makes 4 servings.

Source: Simply Ming One-pot Meal

Salmon and Leek Baked in Parchment

Ingredients

4 sheets parchment paper
4 salmon fillets, 6 to 8 ounces each
1 bunch leeks, washed well and sliced thin
dry white wine
olive oil
salt and freshly ground pepper
1 bunch chervil or other fresh herb, chopped
melted butter

Method

  1. Heat oven to 350°.
  2. Fold a large sheet of parchment paper in half and cut out a heart shape about 3 inches larger than fish fillet.
  3. Place the fillet near the fold, and place a handful of leeks next to it. Drizzle the fish with the wine and olive oil, and sprinkle with the salt, pepper, and chervil.
  4. Brush edges of parchment paper with melted butter, fold paper to enclose fish, and make small overlapping folds to seal the edges, starting at curve of heart. Be sure each fold overlaps the one before it so that there are no gaps.
  5. Brush the outside of the package with melted butter. Repeat with rest of fillets.
  6. Put packages on a baking sheet and bake until paper is puffed and brown, about 10 to 15 minutes.

Makes 4 servings.

Source: What to Have for Dinner

Mediterranean-style Chicken with Lemons and Herbs

Ingredients

1 cleaned chicken, about 48 oz
4 cloves garlic
1 tsp coarse sea salt
1-1/2 oz softened butter
1 red chili
1 tbsp olive oil

Sauce

3 tbsp lemon juice
3/4 cups orange juice
6 tbsp olive oil
2 tbsp lemon liqueur, e.g. Limoncello
1 tbsp finely chopped parsley
zest of 1 lemon

Method

  1. Cut the chicken into 12 pieces.
  2. Peel and finely dice the garlic. Halve the chili, remove the stalk, seeds and inner membranes and finely chop the flesh.
  3. Mix the garlic, salt, butter and chili in a bowl. Rub the chicken pieces on all sides with the mixture.
  4. Heat the olive oil in a flameproof roasting dish and quickly saute the chicken pieces.
  5. Put into a preheated oven 375°F (190°C) and roast for about 40-45 minutes, basting frequently with the roasting juices.
  6. Put the sauce ingredients into a large, deep bowl and mix well. Add the hot, roast chicken pieces and turn to coat in the sauce.
  7. Serve with ciabatta.

Makes 4 servings.

Source: Mediterranean Cuisine

Spanish-style Chicken with Chorizo

Ingredients

1 medium chicken, jointed, or 4 chicken legs, halved
2 tsp paprika
4 tbsp olive oil
2 small onions, sliced
6 garlic cloves, thinly sliced
5 oz chorizo sausage, sliced
14 oz can chopped tomatoes
12-16 fresh bay leaves
5 tbsp medium sherry
salt and freshly ground black pepper
rice or potatoes, to serve

Method

  1. Preheat the oven to 190°C/375°F.
  2. Coat the chicken pieces in the paprika, making sure they are evenly covered, then season with salt.
  3. Heat the olive oil in a large frying pan and fry the chicken until browned all over, turning occasionally.
  4. Transfer the chicken pieces to an ovenproof dish.
  5. Add the onions to the pan and fry quickly. Add the garlic and sliced chorizo and fry for 2 minutes.
  6. Add the tomatoes, two bay leaves and the sherry and bring to the boil. Pour over the chicken and cover with a lid. Bake for 45 minutes.
  7. Remove the lid and season to taste. Cook, uncovered, for 20 minutes, until the chicken is tender and golden. Serve with rice or potatoes, garnished with the remaining bay leaves.

Makes 4 servings.

Source: Best of Spain