Preparation time:
25 minutes
Cooking time: 24 min. + 5 min. oven off
4 serving
CHICKEN
WITH OLIVES
1 young chicken (1 kg. circa)
150 gr. stoned black olives
3 garlic cloves
1/2 glass white dry wine
1 cube for broth
30 gr. butter
olive oil
thyme
salt
pepper
Preparation
1.
Put in the oven a proper casserole and
pre-heat it for 8 minutes.
2.
Wash the chicken, cut it in eight or ten
parts, put in a pan and arrange them in round,
the skin contacting borders. Sprinkle with
three tablespoons of olive oil (unless it has a
very fatty skin), add all olives, half of them
cut in slices and half minced, grounded garlic
cloves (to remove only at the end of cooking
time); set the oven at maximum heat for 11-
12 minutes.
3.
Turn the pieces of chicken and dust them
with a pinch of thyme, a pinch of pepper and
crumbled cube; add wine and keep on
cooking at medium heat for 11-12 minutes
more.
4.
When cooking time is over, if it is
necessary, correct salt and let chicken stand
in the oven off for 5 minutes. Put it on a dish,
mix butter to the remaining stock.
5.
Sprinkle with the gravy and serve
accompanied with little pieces of toast and
vegetables at will.
Ingredients
Preparation time:
4 servings
Cooking time: 20 min. + 3 min. oven off
4 serving
CHICKEN
BROCHETTES
400 gr. chicken meat
200 gr. sausage
200 gr. smoked bacon (1 slice)
1 handful of sage leaves
1 small onion
olive oil
white dry wine
tomato sauce
soy sauce
salt
pepper
Preparation
1.
Cut chicken meat in pieces the size of a
nut, slice the sausage (each slice about 2 cm.).
Cut the bacon, in thin pieces not larger than
the chicken ones. Wash and dry sage leaves.
2.
Put the prepared ingredients on long
sticks, alternating types of meat, every few
pieces of meat, put a sage leaf on the stick.
Put the brochettes on a large dish and, using a
flat brush, grease them with a mixture of
olive oil and 2 tablespoons of soy sauce.
3.
Put a roasting pan in the oven set on
COMBI function at maximum heat for 5
minutes. Then put the brochettes in the pan
(in crown shape, if possible, and in any case
in one layer). Put pan in the oven and let
brochettes roast for 5 minutes, turning them
after half of given time. Mince the onion.
4.
At the end of 5 minutes, add the onion
and sprinkle the brochettes with 3 or 4
tablespoons of wine and 2 tablespoons of
tomato sauce diluted with the cube bouillon
(or meat extract) in half a glass of water.
Cover the pan and let brochettes roast for 15
minutes on combi function, rotating the pan
and turning the sticks at least 3 times (unless
the oven has a self-rotating dish). Let
brochettes stand in the oven switched off for
3 minutes, add salt and pepper if necessary.
Serve brochettes hot, accompanied by
polenta or mashed potatoes
.
Ingredients
Preparation time:
30 minutes
Cooking time: 23 min. + 5 min. oven off
4 serving
MEAT AND VEGETABLES
BROCHETTES
300 gr. turkey (undercut)
200 gr. thin sausage
2 slices of pepper in oil
6 anchovy fillets in oil
10 new little onions
1/2 glass white dry wine
mustard
Worcester sauce
salt
pepper
Preparation
1.
Beat meat slices spreading them as much
as possible, then cut in regular pieces almost
big as a playing card. Spread a thin layer of
mustard on each of them, put a small piece of
anchovy at the end of every single one and
roll up every piece of meat on itself.
2. C
ut sausage in little bits about 4 cm. long.
Peel onions. Cut slices of pepper in pieces
not too small. String everything prepared in
long sticks, alternating ingredients, included
little onions, paying attention to put pieces of
peppers next to meat.
3.
Put in the oven a roasting pan large
enough to arrange brochettes in one layer and
pre-heat it for 5 minutes, then arrange
brochettes in the pan and let them cook for
13 minutes at the maximum heat with
COMBI function. Turn the brochettes,
sprinkle with wine and some drops of
Worcester sauce, then keep on cooking
setting the GRILL function for 10 minutes.
4.
After cooking time, add salt, pepper and
let them stand in the oven off for 5 minutes
before serving them.
Ingredients
