| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
St. Louis |
Post3 |
4 |
servings |
INGREDIENTS
| 2 |
|
Lemons |
| 1 |
c |
Dry white wine |
| 1/4 |
c |
Extra-virgin olive oil; plus |
| 2 |
tb |
Extra-virgin olive oil; divided |
| 5 |
tb |
Chopped fresh herbs (sage; thyme, |
|
|
Rosemary; parsley or basil) |
| 2 |
|
Garlic cloves; peeled, minced |
| 3 |
lb |
Chicken – (to 4 lbs); in serving pieces |
|
|
(a whole bird; cut up, or chicken parts) |
|
|
Salt |
|
|
Freshly ground black pepper |
INSTRUCTIONS
Grate the zest of the lemons into a bowl large enough to hold all the
chicken pieces, then squeeze in all the lemon juice, holding back the
seeds. Whisk in wine, 1/4 cup oil, herbs and garlic. Add the chicken
pieces, turning them to coat well with marinade. Cover and refrigerate for
several hours. When ready to cook, preheat oven to 350 degrees. Heat
remaining 2 tablespoons olive oil in a large frying pan. Drain chicken
pieces, reserving the marinade, and saute over medium heat until golden and
crisp on all sides, about 5 to 7 minutes per side. Transfer chicken to an
ovenproof dish large enough to hold all the pieces in one layer. Pour
reserved marinade into frying pan; bring to a boil, scraping up any browned
bits remaining in pan. Pour hot marinade over chicken pieces. Bake for 25
to 30 minutes or until chicken pieces are done (juices will run clear when
you prick a piece with a fork). Add salt and pepper to taste. Serve
immediately in the dish in which the chicken was baked, or remove to a
heated platter and pour the pan juices over. Yield: 4 to 6 servings.
Recipe Source: St. Louis Post-Dispatch - 11-02-1998 From "The Flavors of
Tuscany" (Broadway Books, $37.95) by noted cookbook author Nancy Harmon
Jenkins
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus feels your pain”