Tag Archives: olives

Recipe: Mediterranean Chicken with Feta and Olives

25 Aug

Necessity is the mother of invention. In this case, I had recently purchased a pack of chicken thighs, without a clear idea of what to do with them — except that now I was home from work and dinner time was looming, I needed an easy solution, and a fairly quick one. So I opened the fridge and cupboards to see what my options were. I guess I could have asked ChatGPT to come up with a recipe, but that would have meant inputting the available ingredients into a prompt, which 1) I was too lazy to do, and also, 2) I like to think that the non-artificial intelligence center within my cranium is still capable of putting 1+1, or 2+3, together to come up with something to eat. (But ask me next week…).

The result of my kitchen scan? I had cherry tomatoes that definitely needed using and some yellow squash from the garden that was now languishing in the crisper bin. Hmmm. What else was in the fridge? There was feta, kalamata olives, and cream. And rosemary outside. An idea began to form. So, what follows is a non-recipe recipe, without actual amounts. I’m confident that no matter how you yourself approach this dish, you can’t go wrong. The ingredients combine into something really, really good!

Mediterranean Chicken with Feta and Olives

Boneless, skinless chicken thighs
Salt and pepper
Dried oregano
Fresh rosemary, finely chopped
Olive oil (I used garlic-infused olive oil)
Cherry tomatoes, cut in half
Yellow summer squash (or zucchini if you have it), diced
Kalamata olives
Feta cheese (cubed or crumbled)
Heavy cream
Oregano (dried or fresh)

Preparation

  1. Preheat oven to 350 F (180C).
  2. Sprinkle both sides of the chicken thighs with salt, pepper, oregano, and rosemary.
  3. In a large heavy-bottomed pot, saute the thighs in olive oil over high heat until they are no longer pink on the outside and have picked up a bit of color.
  4. Place the thighs, and any juices or crispy bits from the pot, into a casserole dish large enough to fit the thighs in one layer.
  5. Sprinkle the olives, tomatoes, squash, and feta around the thighs, drizzle with some cream, and sprinkle a little more salt, pepper, and oregano over top.

6. Bake, covered, for about 30 minutes, or until the tomatoes and squash are soft.

    You can serve this multiple ways: with crusty bread to soak up the creamy, tomato-ey broth, over quinoa or rice, with potatoes or other roast vegetables, etc.

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    Truffles and Chestnuts: Two Festivals in One Day in Umbria

    13 Nov

    Last weekend, we took our first road trip. Destination: Umbria–specifically the Truffle Festival (Sagra del Tartufo) in Fabro. This medieval town is just under two hours away from Rome (slightly less if you can make it out of Rome without getting lost…). And its woods (below) are full of truffles.


    The Festival is in the higher, older part of town and consists of about 50 stalls, many selling truffles, truffle sauces, truffled cheeses, truffled sausages, and almost anything else that can be truffled. Unfortunately, we were a day late to see (and taste) what was billed as the world’s biggest truffle omelette. But we did sample our way up and down the stalls; being equal-opportunity eaters, we devoted attention to non-truffled items, too:

      

      
    I did a double take when I saw the sign below, thinking mule salame was on offer along with the wild boar and venison versions. But no–it was just salame shaped like mule testicles….

      
    After visiting the festival, we stopped at a nearby restaurant for lunch (because really, the festival was just a long snack…), where we ordered truffled pasta to share and I had pheasant with a sauce made from truffles, pate, and cognac. That may sound expensive, but it wasn’t; during truffle season in Italy you can get all sort of truffle-related dishes for very reasonable prices. Of course, if you are hoping to buy a whole, hefty, wrinkled, earthy, deeply aromatic truffle–that’s an entirely different proposition. But we weren’t. I was happy with the few tastes I had. A blasphemous statement, I know–but I find that a very little truffle goes a very long way.  Now, porcini mushrooms, on the other hand….

    After our very late lunch, we could have gone back to Rome, but we decided to (literally and figuratively) squeeze in one more festival–the Chestnut Festival (Sagra della Castagna) in Narni. The Festival itself was very small, with not much on offer. But Narni was striking at twilight and night, and we did happen upon chestnuts roasting over an open fire:

      

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    Recipe: Salade Nicoise with Salmon

    1 Jul

    Sometimes, you just get tired of lettuce and yearn for something a bit “more.” The deconstructed Salade Nicoise meets that need. It is one of my favorite salads for that reason, and because all parts of it can be prepared in advance. Plus, salad makers with an artistic flair can have a lot of fun deciding how to present the ingredients to maximum effect. To earn the name “nicoise,” a dish must contain a few specific items: olives, garlic, French green beans, tomatoes, and anchovies (or tuna in oil). Artichokes and hard-boiled eggs are also characteristic of a salade nicoise, but just as I was assembling this one in front of a hungry audience I realized I had forgotten to boil the eggs…. So, no eggs this time around. However, the beauty of this salad is that you can improvise and make it with whatever you have on hand. I had a craving for broiled salmon, so substituted that for the tuna, and added corn off the cob and chick peas, just because. Three hungry people polished off this platter–but with some crusty bread on the side, it could feed four less ravenous eaters. The recipe below is a free-form one–the quantities of all the ingredients (and the ingredients themselves) can be adjusted as desired.

    Salade Nicoise 2
    Salade Nicoise with Salmon

    1 filet of salmon, about 1 lb.
    olive oil
    salt and pepper
    fresh lemon juice

    2-3 ears of corn, husked, with silky threads removed
    a couple handfuls of thin, French-style green beans, rinsed
    6-8 small red potatoes, rinsed and scrubbed but not peeled, and cut into quarters
    3 eggs (which I forgot)

    1-2 ripe tomatoes, diced
    nice black olives, about 1/3 c. (I had Kalamata on hand, but Nicoise or other French olives would be more traditional)
    cooked chickpeas, about 1/2 c.
    8-10 canned/tinned artichoke hearts

    your favorite garlicky vinaigrette

    Preparation

    1. Set oven to broil. Pat the salmon dry and place on a rimmed cookie sheet sprayed with cooking spray. Rub the salmon with olive oil, sprinkle with salt and pepper, drizzle lightly with lemon juice, and broil a couple minutes on each side, or until cooked through. Remove from oven and let cool, then cut into chunks.
    2. Meanwhile, bring a large pot of water to a boil. Drop the corn cobs and green beans into the pot, and cook 5-8 minutes or just until tender. Using a slotted spoon, remove the vegetables from the pot and place them in a colander set on a dinner plate. Take the colander to the sink, rinse the vegetables in cold water, and set them aside. Keep the water in the pot boiling.
    3. Drop the quartered red potatoes into the boiling water and cook until tender; remove them from the pot with a slotted spoon and set aside to cool. Finally, gently lower the eggs into the boiling water, turn off the heat, cover the pan, and let the eggs cook for 10-12 minutes. Remove the eggs and place them in cold water to cool, then peel and quarter them.
    4. Take a cooked corn cob and stand it on its end on a stable cutting board. Carefully cut the corn off the cob in vertical strips with a sharp knife. If the green beans remain wet, pat them dry.
    5. Assemble the salade nicoise by placing all the ingredients (including the tomatoes, olives, chickpeas, and artichokes) in an alternating pattern on a large platter. Drizzle lightly with the vinaigrette, and serve with additional vinaigrette on the side.

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