- 2 fresh lemons, preferably sicilian
- 1 cup dry white wine
- 2 shallots finely chopped
- 1/4 cup extra virgin olive oil
- 5 Tablespoons minced fresh herbs: sage, thyme, parsley,ciboulette.
- 2 cloves garlic, peeled and minced
- 3 to
4 poundschicken, cut in serving pieces
- Salt and freshly ground black pepper to taste
GRATE the zest of the lemons into a large bowl enough to hold all the chicken pieces, and then squeeze in all the lemon juice, holding back the seeds. Whisk in the wine, 1/4 cup of the olive oil, the herbs, and the garlic. Add the chicken pieces, turning them to coat well with the marinade. Set aside, covered, in a cool place to marinate for several hours. (Or prepare the chickens in the morning and refrigerate them until time to start dinner.)
Pre preheat the oven to 350 degrees F.
Heat the remaining 2 Tablespoons of olive oil in a large frying pan. Drain the chicken pieces, reserving the marinade, and saute' them over medium heat until they are golden and crisp on all sides, about 5 to 7 minutes to a side. Place the chicken in an oven dish large enough to hold all the pieces in one layer. Pour the remaining marinade into the frying pan and bring to a boil, scraping up any brown bits remaining in the pan. Pour the marinade over the chicken pieces and set the dish in the oven. Bake for 25 to 30 minutes, or until the chicken pieces are done (juices will run clear yellow when you prick a piece with a fork). Taste for seasoning, adding salt and pepper if desired.
1 cup Thasmin rice
1 clove garlic, peeled and minced
½ onion finely chopped
2 cups hot wather
Oil to sweat
3 Fresh Brócolli
Sauté the garlic and the onion ,when the onion stay translucid add the brócoli minced and later the rice without wash and sauté all for some minutes. Add the hot wather and salt .When it begins to boil, lower the heat and let evaporate the wather .