Espana Chicken and a Caesar Chicken salad

I sure love chicken. I could probably eat chicken as my exclusive choice of meat/poultry for the rest of my life. Not that we have it every night, mind you, but we do enjoy a good chicken meal. It's so versatile.

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.

Chicken Espana

Ingredients........

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

Directions..........

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

Sharing with:

Deb at Kahakai Kitchen for Souper Sunday

Beth Fish Reads Weekend Cooking Series