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1. Braised Red Cabbage

2. Tomatoes Provencale

3. Mediterranean Roast Chicken

Book Description

A culinary genius who helped change the way America eats, Sheila Lukins is the cook behind the phenomenal success of The Silver Palate Cookbooks and The New Basics Cookbook, with over 5 million copies in print. Now Sheila embarks on her first solo journey, visiting 33 countries on a cooks tour of cuisines, ingredients, and tastes.

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Sheila Lukins All Around the World Cookbook

Authors: Sheila Lukins

Date: January 1994

ISBN: 1563052377

Publisher: Workman Publishing Company

Paperback

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I initially thought of this dish as Greek, but in fact it embodies the best flavors of Provence as well as Spain and North Africa. I prefer roasting two small chickens rather than one large bird because they are more tender and make for more delicate eating. The briny olives infuse a one-dish meal. Seek out French Picholine, green Greek, or Spanish Manzanilla olives for their flavor and fleshy texture. Rosemary and garlic add their heady perfume to this lusty dish.

Servings: 4-6

• 1/2 cup olive oil

• Juice and grated zest of 2 lemons

• 4 cloves garlic, lightly bruised and peeled

• 8 fresh rosemary sprigs

• Salt and coarsely ground black pepper, to taste

• 2 chickens (about 2 1/2 pounds each), rinsed well and patted dry

• 1 1/2 pounds small new red potatoes, scrubbed and halved

• 1 cup imported green olives

1. Combine the olive oil, lemon juice and zest, garlic, rosemary, salt, and pepper in a large bowl. Coat the whole chickens well with the marinade and refrigerate covered overnight.

2. Preheat the oven to 400 degrees F.

3. Place the chickens in a large roasting pan. Put the rosemary sprigs and garlic from the marinade in the cavities of the chickens. Surround the chickens with the potato halves and olives and drizzle the marinade over all.

4. Roast the chickens, basting occasionally, until the juices run clear when the thickest part of the thigh is pricked with a knife, about 1 hour. Let rest a few minutes before carving.

More From This Book:

1. Braised Red Cabbage

2. Tomatoes Provencale

3. Mediterranean Roast Chicken

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