Chicken - Poulet Marine sur Salade d'Avocats & d'Epinards
6 pieces farm chicken
Juice from 1 lemon
15 cl evoo (5 oz)
75 gr. green olives
1 T capers in vinegar
1 bay leaf
4 branches rosemary
Place chicken in oven dish. Mix the rest and distribute over chicken. Marinate in refrigerate at least 30 mins. Cook in oven at 200 C (375F) 20 mins (I found it took longer - abt 45 mins) until juices run clear. Serve with new potatoes and salad.
Salade: Blanche 125 gr. green beans in boiling water, then put in ice water. Scoop out 1 avocado and put in salad bowl with beans and 1 Batavia ou lettuce and 125 gr spinach leaves. Mix 15 cl evoo, 5 cl balsamic vinegar, add s & p. Toss salad with dressing and serve.
Juice from 1 lemon
15 cl evoo (5 oz)
75 gr. green olives
1 T capers in vinegar
1 bay leaf
4 branches rosemary
Place chicken in oven dish. Mix the rest and distribute over chicken. Marinate in refrigerate at least 30 mins. Cook in oven at 200 C (375F) 20 mins (I found it took longer - abt 45 mins) until juices run clear. Serve with new potatoes and salad.
Salade: Blanche 125 gr. green beans in boiling water, then put in ice water. Scoop out 1 avocado and put in salad bowl with beans and 1 Batavia ou lettuce and 125 gr spinach leaves. Mix 15 cl evoo, 5 cl balsamic vinegar, add s & p. Toss salad with dressing and serve.
posted by Nomad at 9:26 AM
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