Every now and again in the U.S. you see “Free Range Chicken” on the menu, or “Range-fed” something-or-other. Just as a point of interest, I have never come across those terms in Europe. Probably because here in Switzerland it’s all “Free Range” and “Range-fed”. Just your local thought of the day. Happy Sunday.
My mom makes this dish, although she might not admit to it. And so I am posting this recipe while she is on vacation. I’ve ruthlessly stolen it. It has no cutsy name, but suggestions are welcome. This dish takes a little bit of forethought, but doesn’t take that much effort.
- Eight chicken thighes on the bone
- Juice of one lemon
- 1/2 tsp fresh crushed black pepper
- 1/2 tsp salt
- 2 tbsp olive oil
Mix lemon juice, pepper, salt, and olive oil in a bowl that is samll enough to submerge chicken. Add chicken and press down until the marinade covers it. Cover and place in refrigerator. Marinade for at least 4 hours but no longer than a day. Consider flipping chicken once, but keep it submerged.
Preheat oven to 180°C with fan, or 195°C without. Place chicken in a pan, covering with any remaining marinade and cook uncovered for 45 minutes.
Serves four people.
This is a very simple pasta that is so named because we ate it while watching Barack Obama take the oath of office (the first time) from Chief Justice John Roberts. For the record, my daughter preferred the pasta to the inauguration. By the way, all of these dishes are meant to be relatively quick to make, tasty for adults and children alike.
- 250 grams cubed and floured chicken breasts
- 1 clove chopped garlic
- 1 1/2 cups fresh grated parmesan cheese
- 250 grams baby spinach (washed – by you)
- 1 large onion, cut into lengthwise slices.
- 12 pieces (about one bottle) of sun dried tomatoes
- 3 tbsp olive oil (if possible use oil the sun dried tomatoes were packed in)
- 1 tsp chopped oregano (dried is fine)
- 250 grams of your favorite pasta – linguini works well, but so do shells
Boil a large pot of water. The remainder of the directions below take 15 minutes after prep time. Cook your pasta to be finished by then, but you want your pasta pot kept hot.
Heat 1 tbsp oil in a large pan to medium high. Stir fry chicken for five minutes or until done. Set aside. Re-oil pan and cook onions until they begin to clear or carmelize, about five minutes. Turn flame down to medium-low. Add garlic and stir for 20 seconds. Add spinach and sundried tomatoes, and cook for about 1 minute. Add chicken back into the pan, for about one minute. Turn off burner.
After cooking and emptying pasta into a collandar, replace it in the pasta pot on onto the other pan’s burner, and mix in the contents of the other pan. Add cheese and remaining olive oil and mix. Serve immediately.
Serves four to five.