RadioBDC Logo
Just Like Heaven | The Cure Listen Live
 
 
< Back to front page Text size +

If it stays cold, make this

Posted by Sheryl Julian  June 23, 2009 03:29 PM

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

donnahaychix.jpg

I got the idea from Donna Hay, who is the brilliant Australian cook with an empire something like Martha Stewart's. Down Under, of course, the season is wintry. Considering what's going on outside, food for chilly weather seemed appealing.

The great thing about this dish is that you don't brown the chicken. Just put all the seasonings -- I used a sprinkle of sea salt, maras pepper, lemon slices, black olives, small tomatoes, and thyme -- right onto the pieces, cover with foil, and send the dish to the oven. Two hours later, you've got a fine meal.

Chicken with lemon, thyme, and tomatoes
Serves 4

1 chicken (3 1/2 pounds), cut into 8 pieces
1 1/2 cups white wine
Olive oil (for sprinkling)
Salt, to taste
Maras or black pepper, to taste
5 small tomatoes, quartered
1/2 cup pitted Kalamata olives
1/2 lemon, thinly sliced
1 bay leaf
Handful fresh thyme

1. Set the oven at 375 degrees. Have on hand a 9-by-13-inch baking dish.
2. Arrange the chicken in the dish. Sprinkle with wine, olive oil, salt, and maras or black pepper. Add tomatoes, olives, lemon, bay leaf, and thyme. Cover with foil.
3. Cook the chicken for 2 hours or until it is very tender and no longer pink at the bone. Discard the lemon and thyme. Spoon the cooking juices over the meat.
4. Turn on the broiler. Broil the chicken for 2 minutes or until the skin looks crisp and golden. Sheryl Julian

About Dishing

What's cooking in the world of food.

Contributors

Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.

Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.

Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.
 

The Recipe Box Project:

If you want to contribute a recipe to The Recipe Box Project, please write it below. Also tell us where you got it (package box, cookbook, mom, friend -- include the name). We're looking for the kinds of dishes that people grew up on, that were served at family suppers, that tell a story, that are typically New England, or that you brought with you from a far away place to New England. We will print one of the recipes in the Food section once a month. To ask any questions, write to Debra Samuels, who is overseeing this project, at recipebox@globe.com. To discuss your recipes, click here.
Required
Required
archives