Herbs De Provence Crispy Baked Chicken with Lemon Olive Tapenade

October 7th, 2011 § 0 comments § permalink

Serves 6

Ingredients

6-12 pieces of chicken (wings, legs, boneless thighs and boneless breasts)
Salt & pepper
1 cup buttermilk
Zest and juice of one lemon
2 tablespoons herbs of Provence
1 tablespoon fresh thyme leaves
½ tablespoon fresh marjoram leaves
½ tablespoon fresh savory, chopped
1 tablespoon fresh basil, chopped fine
1 tablespoon lavender flowers
½ tablespoon fennel seeds, crushed
1½ cups panko bread crumbs
½ cup whole-wheat flour
3 eggs beaten
Lemon Olive Tapenade (recipe follows)

Directions

Season the chicken with salt and pepper and place it in a large bowl. Add the buttermilk, lemon zest and dried herbs de Provence. Allow to marinate for at least 8 hours. Drain and pat dry. Pre-heat oven to 400°F. In a large bowl mix together the fresh herbs, breadcrumbs and the whole wheat flour. Season with about 1 teaspoon black pepper and 1 teaspoon of salt and mix well. Coat with the beaten egg and then cover in the panko bread crumb herb mixture until well coated and evenly coated. Lay on a large baking tray and place in the oven for about 20-25 minutes, making sure to turn once. Drizzle some Lemon Olive Tapenade over the top.

Lemon Olive Tapenade

Makes 1½ cups

Ingredients

1 cup black olives, pitted and chopped
1 teaspoon lemon zest
2 tablespoon lemon juice
¼ cup olive oil
½ teaspoon salt

Directions

Mix together all ingredients and let stand at least five minutes before serving.

Romano Beans with Grilled Cherry Tomatoes, Garlic and Olive Tapenade

October 13th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

1 pound Romano beans, cleaned and cut into 3 inch sections (steamed to aldente)
1 pint cherry tomatoes (all different varieties) lightly grilled and sliced in half
2 tablespoons chopped garlic
Juice of one lemon
¼ cup olive oil
Sea Salt course
Cracked Black Pepper
Olive Tapenade (recipe follows)

PREPARATION

Mix beans, tomatoes and garlic in a large salad bowl. Dress with olive oil and lemon juice and toss well, season with salt and pepper and serve drizzling a little olive tapenade atop each serving.

Black Olive Tapenade

Makes 1 cup

INGREDIENTS

¾ cup nicoise olives, pitted
1 anchovy fillet
2 tablespoons capers
1 clove garlic
¼ up chopped herb (basil, thyme, parsley, oregano, marjoram)
¼ cup olive oil
Salt/pepper

PREPARATION

Mix all ingredients in a blender or with a hand held processor until coarsely ground.

Romano Beans with Grilled Cherry Tomatoes, Garlic and Olive Tapenade

Herbed Tapenade

October 8th, 2010 § 0 comments § permalink

Serves 15

INGREDIENTS

½ cup extra virgin olive oil
3 cloves garlic, chopped
½ medium yellow onion, chopped fine
1 red bell pepper, chopped fine
1 yellow pepper, chopped fine
1 orange pepper, chopped fine
1 cup black olives, chopped fine
1 cup walnuts, chopped fine
1 small jar capers
3 small anchovy fillets
1 cup fresh parsley, chopped fine
¼ cup fresh basil, chopped fine
¼ cup fresh marjoram, chopped fine
½ cup red wine vinegar
Salt and pepper

PREPARATION

Mix in a food processor until blended well. Season with salt and pepper. Serve with bread.

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