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Spanish Baked Chicken

Spanish Baked Chicken by The Culinary ChaseWe’ve been in our new home now for nine days and it feels as though we never left Nova Scotia! I love how easily we slipped back into our routine…and for me part of that means entertaining.

I made this Spanish baked chicken while we were still in NY and knew this would be a hit here, too.  The Spanish know how to cook and the ingredients for this dish go so well together.

When we entertain, we like to keep things as simple as possible which means prep work is done the day before or the morning of the dinner party.  This allows me to be with our friends and not stuck in the kitchen.  I chose to start the evening off with homemade tapenade and a beet and goat cheese terrine followed by grilled romaine salad.  To accompany the chicken, I made an aubergine with mint salsa and Israeli couscous.  John and I had been to the Halifax Seaport Farmers’ Market and picked up a bottle of Pomme d’Or from Grand Pré winery.  Let me say this, we aren’t big fans of  dessert wine or anything remotely similar.  Having said that, we tasted, on the advice of Mr. Stutz (owner of Grand Pré), and immediately knew the Pomme d’Or would be a wonderful way to end the evening.  We paired it with blue cheese, large purple grapes, aged local Gouda and dried apricots.  The evening was a huge success and our friends were a little merrier when they left.

Serves 4
adapted from Simply Recipes

1/4 cup olive oil
1/4 cup red wine vinegar
2 teaspoons chopped fresh oregano (or 1 teaspoon dried)
1 teaspoon sea salt
1 clove garlic, minced
3 bay leaves
1/2 cup golden raisins
1/4 cup sliced green olives
3 lbs. chicken parts (I used chicken thighs)
2 tablespoons brown sugar
1/2 cup dry white wine

In a bowl combine the olive oil, vinegar, oregano, salt, garlic, pepper, bay leaves, raisins and olives. Prick the skin of the chicken with fork tines and add to the marinade, coating well. Cover and refrigerate several hours or overnight.

chicken Collage by The Culinary ChasePreheat oven to 350°F. Place chicken in a baking dish. Combine wine with the marinade and pour over chicken. Sprinkle chicken with brown sugar. Bake uncovered basting occasionally, until chicken is tender (about 50 minutes). Remove bay leaves and serve immediately.

The Culinary Chase’s Note: Finger-lickin’ good! I was a bit hesitant to sprinkle the brown sugar over the chicken as I thought it might be too sweet but fondly enough it helped calm the sharpness of the vinegar.  The photo of the chicken was taken when we were back in NY and I cut the ingredients in half as it was just the two of us. Enjoy!

The post Spanish Baked Chicken appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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