RECIPE: REC: Chicken With Garlic and Olives - Saw this on the Fine Cooking site

[meryl]

CHICKEN WITH GARLIC AND OLIVES

"I flavor this Mediterranean fricassée with olives, garlic, and anchovies, but you could easily add thyme, saffron, and a little orange zest instead."

INGREDIENTS:

2 Tbs. olive oil

1/4 cup chopped onion

1 tsp. chopped garlic

2 bone-in chicken breasts and 2 legs (2 to 2-1/2 lb. total), trimmed of excess fat

1/2 cup dry white wine

2 Tbs. white-wine vinegar

1/2 cup homemade chicken stock

1/2 tsp. dried oregano

1 bay leaf

2 Tbs. slivered black olives

3 anchovies, chopped and mashed

1/4 cup chopped flat-leaf parsley

Salt and freshly ground black pepper to taste

DIRECTIONS:

In a large sauté pan over medium-high heat, heat the olive oil. Add the onion and garlic, cook for 1 min., and then add the chicken. Cook, turning frequently, until the chicken is browned on all sides. Add the wine, vinegar, stock, oregano, and bay leaf. Cover the pan, reduce the heat to medium low, and simmer until the chicken feels firm and its juices run clear when pierced, about 30 min. Remove the chicken from the pan.

Bring the broth to a gentle boil, skim the surface, and cook until the sauce has reduced by one-third. Stir in the olives and anchovies. Add the parsley, salt, and pepper. To serve, pour the sauce over the chicken.

Serves four.

by Dennis Baker - from Fine Cooking #17, pp. 50

http://www.taunton.com/finecooking/recipes/chicken_with_garlic_olives.aspx

 

[meryl]

REC: Gingerbread Biscotti - Another one from Fine Cooking

GINGERBREAD BISCOTTI

Biscotti are very forgiving, and you can bake these to your taste: chewy, crunchy, or somewhere in between.

Yields about 24 biscotti.

INGREDIENTS:

10 ounces (2-1/4 cups) unbleached all-purpose flour
1-1/4 cups packed dark brown sugar
2 teaspoons ground ginger
1-1/4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon table salt
1/4 teaspoon ground nutmeg
1/4 teaspoon baking soda
4 ounces (1 cup) pecans, coarsely chopped
4 ounces (1/2 cup) lightly packed dried apricots, coarsely chopped
1/4 cup molasses
2 large eggs
2 teaspoons finely grated orange zest (from about 1 medium navel orange)

DIRECTIONS:

Position a rack in the middle of the oven and heat the oven to 350°F. Line a large cookie sheet with parchment.

In a stand mixer fitted with the paddle attachment, combine the flour, brown sugar, ginger, baking powder, cinnamon, salt, nutmeg, and baking soda on medium-low speed until well blended. On low speed, briefly mix in the pecans and apricots. In a measuring cup, lightly whisk the molasses, eggs, and orange zest. With the mixer on low, slowly pour in the egg mixture. Continue mixing until the dough is well blended and comes together in large, moist clumps, 1 to 2 minutes.

Dump the dough onto an unfloured work surface. Divide into two equal piles (about 1 pound each). Shape each pile into a log that's 10 inches long and about 1-1/2 inches in diameter, lightly flouring your hands as needed (the dough is a bit sticky).

Position the logs on the lined cookie sheet about 4 inches apart. Bake until the tops are cracked and spring back slightly when -gently pressed, 30 to 35 minutes. Transfer the sheet to a rack and let cool until the logs are cool enough to handle, about 10 minutes.

Carefully peel the biscotti logs from the parchment and transfer to a cutting board. Using a serrated knife, saw each log into diagonal slices 3/4 inch wide. Return the slices to the cookie sheet (no need for fresh parchment) and arrange them cut side down. It's all right if they touch because they won't spread.

Bake until the biscotti are dried to your taste, about 10 minutes (for slightly moist and chewy) to 20 minutes (for super-dry and crunchy). Transfer the cookie sheet to a rack and let the biscotti cool completely. The biscotti will still give slightly when pressed, but will harden as they cool. When cool, store in airtight containers.

by Abigail Johnson Dodge
from Fine Cooking #75, pp. 46

http://www.taunton.com/finecooking/cookies/fbc18.asp

 

[cynupstateny]

This sounds great- especially if you have some fresh bread for sopping up juice! Thanks.

 

[whipappeal]

Yum! (Slaps head...Why didn't I think of this recipe?) smileys/wink.gif

 

[angak]

Nice. No added fat.