chicken is showered with crumbled feta.
Serves 6
COST : Inexpensive
PREP TIME : 30 minutes
START-TO-FINISH TIME : about 1 hour, 45 minutes
3 large, thick-skinned lemons
6 chicken leg-and-thigh quarters with skin left on, about 3½ lb/1.6 kg total (see market note)
Kosher salt
Freshly ground black pepper
3 to 4 tbsp/45 to 60 ml olive oil
¾ cup/75 g chopped shallots (2 to 3 large shallots)
6 tbsp/12 g minced flat-leaf parsley
4 tsp minced garlic
2 tsp dried oregano
1¼ cups/300 ml dry white wine
1 cup/175 g green Mediterranean olives, pitted or unpitted (see market note)
¾ to 1 cup/180 to 240 ml chicken broth
½ cup/80 g crumbled feta cheese
1. Arrange a rack at center position and preheat the oven to 375°F/190°C/gas 5.
2. Zest 2 of the lemons to yield 2 tbsp zest, and juice to yield ¼ cup/60 ml juice. Cut the third lemon into 6 wedges for the garnish.
3. Pat the chicken quarters dry with paper towels/absorbent paper. Trim and discard any excess fat or dangling skin. Salt and pepper the chicken generously on both sides. Place an extra-large ovenproof frying pan (with a lid; see cooking tip) over medium-high heat with enough oil to coat the bottom (3 to 4 tbsp). When the oil is very hot but not smoking, add the chicken pieces in a single layer. Brown well on all sides, turning several times, for about 12 to 15 minutes. Remove the pan from the heat and transfer the chicken to a side dish. Reserve 4 tbsp/60 ml of the oil in the frying pan and discard the rest (or add more oil to make 4 tbsp/60 ml if necessary).
4. Return the pan to the stove over low heat. Add the shallots and cook, stirring, until just softened but not browned, for 1 to 2 minutes. Add half of the parsley, the garlic, and the oregano, and cook for 1 minute. Stir in the lemon zest and juice, wine, and olives, and then return the chicken to the pan.
5. Bring the mixture to a simmer, then cover the frying pan and place it in the oven. Roast until the chicken is very tender when pierced with a knife, for 45 to 50 minutes, then remove the lid and roast for 5 to 10 minutes longer to let the juices reduce slightly. Watch carefully so that the juices do not evaporate completely.
6. Remove the chicken to a platter; tent loosely with foil and set aside. Add ¾ cup/180 ml broth to the pan and heat until it is warm. The mixture should have a very thin, sauce-like consistency. If too thick, add an additional ¼ cup/60 ml broth. (The chicken can be prepared 1 day ahead; cool, cover, and refrigerate. Reheat, covered, in a 350°F/180°C/gas 4 oven until hot, 15 minutes or longer, adding extra broth if needed.)
7. To serve, pour the juices in the pan over the chicken. Sprinkle with feta cheese and with the remaining parsley, and garnish with the lemon wedges.
SIDES : This chicken, which is definitely Mediterranean in character, would be delicious served with Zucchini and Tomato Gratin and with a bowl of buttered couscous or orzo.
LEFTOVER TIP : Rewarm leftover chicken and, for a great lunch or light supper, serve it with a mixed greens salad dressed in lemon and olive oil. Serve with a basket of toasted pitas.
MARKET NOTES : If you can’t find whole chicken legs (that is, the leg and thigh attached together), you can use six thighs and six legs.
Picholine or Lucques olives are good green French olives that work well in this recipe.
COOKING TIP : If you do not have an extra-large frying pan, you can use a flameproof roasting pan/tray covered with a double thickness of foil.
Golden Cider-Roasted Turkey
As this turkey roasts to a rich golden brown, it fills the kitchen with the enticing aroma of apples and leeks, which roast along with it. Cider, used to baste the bird and also in the scrumptious sauce, adds a fresh, fruity accent to this roasted fowl. The recipe calls for a 14-lb/6.3-kg bird, perfect for serving eight with leftovers.
Serves 8
COST : Moderate
PREP TIME : 25 minutes
START-TO-FINISH TIME : 4 hours, 10
Serves 6
COST : Inexpensive
PREP TIME : 30 minutes
START-TO-FINISH TIME : about 1 hour, 45 minutes
3 large, thick-skinned lemons
6 chicken leg-and-thigh quarters with skin left on, about 3½ lb/1.6 kg total (see market note)
Kosher salt
Freshly ground black pepper
3 to 4 tbsp/45 to 60 ml olive oil
¾ cup/75 g chopped shallots (2 to 3 large shallots)
6 tbsp/12 g minced flat-leaf parsley
4 tsp minced garlic
2 tsp dried oregano
1¼ cups/300 ml dry white wine
1 cup/175 g green Mediterranean olives, pitted or unpitted (see market note)
¾ to 1 cup/180 to 240 ml chicken broth
½ cup/80 g crumbled feta cheese
1. Arrange a rack at center position and preheat the oven to 375°F/190°C/gas 5.
2. Zest 2 of the lemons to yield 2 tbsp zest, and juice to yield ¼ cup/60 ml juice. Cut the third lemon into 6 wedges for the garnish.
3. Pat the chicken quarters dry with paper towels/absorbent paper. Trim and discard any excess fat or dangling skin. Salt and pepper the chicken generously on both sides. Place an extra-large ovenproof frying pan (with a lid; see cooking tip) over medium-high heat with enough oil to coat the bottom (3 to 4 tbsp). When the oil is very hot but not smoking, add the chicken pieces in a single layer. Brown well on all sides, turning several times, for about 12 to 15 minutes. Remove the pan from the heat and transfer the chicken to a side dish. Reserve 4 tbsp/60 ml of the oil in the frying pan and discard the rest (or add more oil to make 4 tbsp/60 ml if necessary).
4. Return the pan to the stove over low heat. Add the shallots and cook, stirring, until just softened but not browned, for 1 to 2 minutes. Add half of the parsley, the garlic, and the oregano, and cook for 1 minute. Stir in the lemon zest and juice, wine, and olives, and then return the chicken to the pan.
5. Bring the mixture to a simmer, then cover the frying pan and place it in the oven. Roast until the chicken is very tender when pierced with a knife, for 45 to 50 minutes, then remove the lid and roast for 5 to 10 minutes longer to let the juices reduce slightly. Watch carefully so that the juices do not evaporate completely.
6. Remove the chicken to a platter; tent loosely with foil and set aside. Add ¾ cup/180 ml broth to the pan and heat until it is warm. The mixture should have a very thin, sauce-like consistency. If too thick, add an additional ¼ cup/60 ml broth. (The chicken can be prepared 1 day ahead; cool, cover, and refrigerate. Reheat, covered, in a 350°F/180°C/gas 4 oven until hot, 15 minutes or longer, adding extra broth if needed.)
7. To serve, pour the juices in the pan over the chicken. Sprinkle with feta cheese and with the remaining parsley, and garnish with the lemon wedges.
SIDES : This chicken, which is definitely Mediterranean in character, would be delicious served with Zucchini and Tomato Gratin and with a bowl of buttered couscous or orzo.
LEFTOVER TIP : Rewarm leftover chicken and, for a great lunch or light supper, serve it with a mixed greens salad dressed in lemon and olive oil. Serve with a basket of toasted pitas.
MARKET NOTES : If you can’t find whole chicken legs (that is, the leg and thigh attached together), you can use six thighs and six legs.
Picholine or Lucques olives are good green French olives that work well in this recipe.
COOKING TIP : If you do not have an extra-large frying pan, you can use a flameproof roasting pan/tray covered with a double thickness of foil.
Golden Cider-Roasted Turkey
As this turkey roasts to a rich golden brown, it fills the kitchen with the enticing aroma of apples and leeks, which roast along with it. Cider, used to baste the bird and also in the scrumptious sauce, adds a fresh, fruity accent to this roasted fowl. The recipe calls for a 14-lb/6.3-kg bird, perfect for serving eight with leftovers.
Serves 8
COST : Moderate
PREP TIME : 25 minutes
START-TO-FINISH TIME : 4 hours, 10
Similar Books
