Ingredients

• 2 pounds bone in legs and thighs
• ½ bottle dry white wine
• 4 ounces balsamic vinegar
• 2 ounces chopped pitted Kalamata olives
• 1-2 tablespoons capers
• 2 sprigs chopped fresh rosemary
• Seas salt
• Cracked black pepper

Method

• Place legs and thighs in a casserole dish
• Place all other ingredients in a mixing bowl and mix together
• pour mixture from the bowl over the chicken
• cover with tin foil and place in the fridge for 8 hours- *You can do this in the morning, before you go to work.
• preheat oven to 425 and place the casserole dish, with foil in the oven.
• bake for 50 minutes.
• remove foil and increase the oven temperature to 450 degrees for 20 more minutes.

*serve the chicken with rice and a delicious sautéed green vegetable.

*a dry red wine from Abruzzo would be perfect with this!!!

Feeds 4

Ingredients

• 1 pound Cous Cous
• 1 teaspoon yellow curry powder (you can make your own or buy the powder from your grocery store)
• Vegetable broth (you can make your own or buy the powder from your grocery store)
• 2 oz extra virgin Olive oil
• 1/2 cup chopped sun dried tomatoes
• 1/2 bunch sliced scallions
• 1 sliced sweet Vidalia onion
• 3 ounces sliced shitake mushrooms
• 3 ounces sliced white mushrooms
• 2 long green chiles
• 2 long red chiles
• 1 loaf of French bread

Making Couse Cous is simple- if you know what you are doing- The ratio for liquid to Cous Cous is 1 to 1 based on volume. (Secret- decrease the liquid by approx 5%, based on volume.

Method

• Bring vegetable broth to a boil-
• Add curry powder, salt and pepper to taste to the broth and simmer for 2 minutes.
• Whisk in the Cous Cous and as soon as the liquid comes to a boil- remove the pot from the fire and cover for about 3 minutes.
• You want the Cous Cous to be slightly al dente.
• After approx. 3 minutes or when the Cous Cous is perfect- remove the Cous Cous from the pot and place in a large bowl.
• Take two forks and fluff the Cous Cous and add the olive oil. You can add a few tablespoons of butter as well, if you are not a Vegan.
• Place the Cous Cous on a cookie tray and let cool-
• *Note- this is a very delicate product, so don’t mush it or mash it up.
• This can be done a few hours before your guests arrive.
• When you are ready to eat, in a separate sauté pan- sauté the onions and sliced chiles first. Once they are tender, add the sliced mushrooms and cook until tender as well.
• Right at the end of cooking, add the sliced scallions and add your Cous Cous as well! It only needs 3-4 minutes to get hot-
• Serve on a nice platter and you can garnish with coriander leaves and sliced scallion.
• Serve the dish with some hot French bread and enjoy your healthy dish!