Citrus-marinated chicken with black olives and thyme.
Santa said
08:51 AM Oct 1, 2014
Here's a recipe I tried last night, as suggested I substituted chicken for rabbit and chopped some bacon which I fried with the shallots (onion would work just as well) also added potato and carrots to the pot, the recipe says cooking time 30 mins all up, I found an hour was closer to the mark.
Simple and very tasty meal.
From the book Two greedy Italians which was given to me as a birthday gift a while back.
Citrus-marinated rabbit with black olives and thyme
Serves 4
This is a simple-to-prepare country dish, with wonderful fresh ingredients. The infusion of citrus fruits and fresh thyme and the saltiness of the olives marry well with the rabbits delicate flesh. Serve with some good country bread and a crunchy salad of fennel, or with polenta concia. If you prefer, you can replace the rabbit with good quality organic chicken.
Ingredients:
Juice and grated zest of 12 orange
Juice and grated zest of 12 lemon
7 tbsp extra virgin olive oil
12 garlic clove, finely chopped
4 sprigs of thyme
1 rabbit, about 1kg, cut into pieces
2 shallots, finely chopped
50ml white wine
Salt and freshly ground black pepper
80g pitted black olives
a little vegetable stock, if necessary
Method: In a bowl, combine the orange juice and zest, lemon juice and zest, 4 tablespoons of the olive oil, garlic and thyme in a bowl. Pour this over the rabbit pieces and leave to marinate for 45 minutes. Heat the remaining olive oil in a large frying pan, add the shallots and sweat until softened. Remove the rabbit pieces from the marinade (ensuring you reserve it) add to the pan and seal well on all sides. Pour in the wine and cook, stirring, until it evaporates. Lower the heat; pour in the marinade and season with salt and pepper. Cover with a lid and cook gently for 15 minutes. Add the olives and cook for a further 15 minutes, until the rabbit is tender. Stir from time to time, checking that there is enough moisture; if necessary add a little vegetable stock. Remove from the heat, check the seasoning and serve immediately.
Here's a recipe I tried last night, as suggested I substituted chicken for rabbit and chopped some bacon which I fried with the shallots (onion would work just as well) also added potato and carrots to the pot, the recipe says cooking time 30 mins all up, I found an hour was closer to the mark.
Simple and very tasty meal.
From the book Two greedy Italians which was given to me as a birthday gift a while back.
Citrus-marinated rabbit with black olives and thyme
Serves 4
This is a simple-to-prepare country dish, with wonderful fresh ingredients. The infusion of citrus fruits and fresh thyme and the saltiness of the olives marry well with the rabbits delicate flesh. Serve with some good country bread and a crunchy salad of fennel, or with polenta concia. If you prefer, you can replace the rabbit with good quality organic chicken.
Ingredients:
Method:
In a bowl, combine the orange juice and zest, lemon juice and zest, 4 tablespoons of the olive oil, garlic and thyme in a bowl. Pour this over the rabbit pieces and leave to marinate for 45 minutes.
Heat the remaining olive oil in a large frying pan, add the shallots and sweat until softened. Remove the rabbit pieces from the marinade (ensuring you reserve it) add to the pan and seal well on all sides. Pour in the wine and cook, stirring, until it evaporates. Lower the heat; pour in the marinade and season with salt and pepper.
Cover with a lid and cook gently for 15 minutes. Add the olives and cook for a further 15 minutes, until the rabbit is tender. Stir from time to time, checking that there is enough moisture; if necessary add a little vegetable stock. Remove from the heat, check the seasoning and serve immediately.
© Two greedy Italians; Antonio Carluccio & Gennaro Contaldo; Quadrille publishing
Should have mentioned this recipe is ideally suited to cooking in a camp oven or similar.