It is a week before spring break & the installation of the Senior art exhibit, & it is a fury of work right now. But this chicken is hardly any work at all, & it is SO good.
day 10. detox. the most glorious roasted balsamic chicken.
serves 4
Adapted from Everyday Italian by Giada De Laurentiis
1 4lb (ish) organic chicken, cut into 6 pieces
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar
the juice of one lemon
2 TBL Dijon mustard
3 cloves garlic, sliced
sea salt & cracked pepper
a handful of fresh parsely, roughly chopped
- Add olive oil, vinegar, lemon, mustard, garlic, & seasoning to a large bowl. Mix together. Add the chicken & marinate up to 2 hours or overnight.
- Preheat the oven to 400 degrees. Place chicken & marinade in a roasting pan. Bake for 45 minutes.
- Put juices in a small pot & boil until it reduces by half.
- Serve with juices, fresh parsley, & fresh lemon wedges if you please.
lemon marinaded mushrooms with spinach.
serves 4
8 oz a wild assortment of mushrooms (if you can't find a mix, baby portabellas would be fine)
juice of one lemon
1/3 cup of extra virgin olive oil
1 clove garlic, minced
1 spring of rosemary, chopped
sea salt & cracked pepper
3 big handfuls of spinach
- In a bowl combine lemon, oil, garlic, rosemary, & seasoning. Add mushrooms. Marinate for at least to 2 hours or up to overnight. You could eat them cold, just like this for an antipasto.
- Heat a large pan over medium heat. Add mushrooms & marinade. Cook, stirring frequently, for about 15 minutes until tender. Add spinach & cook about 2 more minutes until just wilted. Serve immediately.
happy eatings & cheers!
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