A few weeks ago Beth Fish Reads featured the book The Forest Feast. Once I saw the Mediterranean theme and the gorgeous artwork in the book, I immediately thought about this Mediterranean cookbook on my shelf.
Here is Espana Chicken served with brothy rice and field peas. I like the olives quite a bit but they can be too salty, depending on your taste and of course, how much do you like olives.
It's an easy baked meal, dumping the contents of the chicken and marinade into a casserole dish.
More chicken offering..........here is a Caesar salad with crisp Romaine and grilled, sliced chicken breast. That's a filling lunch and fairly healthy. A bit of red onion and Parmesan cheese made a nice blend of flavors.
½ cup pitted California olives
¼ cup Extra virgin olive oil
¼ cup red wine vinegar
1 TB dried oregano leaves
3 cloves garlic minced
1 cut up chicken, about 3 pounds (I used wings and thighs)
¼ cup packed brown sugar
¼ cup dry white wine
2 TB chopped parsley
Mix olives, oil, vinegar, oregano and garlic in a freezer bag. Put chicken in bag, seal and marinate 2 hours or overnight.
Arrange chicken and marinade in shallow baking dish. Sprinkle with brown sugar. Pour wine into pan.
Bake at 350 F for one hour or until cooked, basting every 20 minutes or so. Sprinkle with parsley.
Prep time: 10 minutes
Baking time: 1 hour