'tis the season - where candles are lit to ward off darkness. Where sparkle is called for and the usually-muted Claudia looks for a bit of glitter. And for dinner - I want flavor - more than the riches of fats and sugar so prevalent in December - I want the bright tang of oranges coupled with some briny salt. So I brought Lidia Bastianich's chicken with oranges and olives to the table. And was promptly told I could make it again.
So should you.
Ingredients - serves 6 (I halved it and it served two just fine)
2 tablespoons extra-virgin olive oil
1-1/2 pounds thinly sliced chicken cutlets
1 teaspoon kosher salt
Flour - for dredging
2 tablespoons unsalted butter
1 large red onion, sliced
1 cup pitted Gaeta or Kalamata olives, whole or halved
Juice and zest of 1 orange
1/2 cup white wine
1 teaspoon fennel powder (I used fennel seeds)*
2 tablespoons chopped, fresh Italian parsley
For fennel powder: put 1/2 cup of fennel seed in spice grinder and mill until you have powder. Makes 1/4 cup. Store at room temperature, sealed.
1. In a large skillet over medium high heat, heat olive oil. Season chicken with 1/2 teaspoon of salt and lightly dredge chicken in flour. Lightly brown the chicken in oil (until it has a blonde crust), about two minutes per side. Cook chicken in batches. Remove chicken to plate.
2. Add butter and onion to skillet and cook until onion is softened - 3-4 minutes. Add olives, orange juice, zest white wine and fennel. Add chicken back into skillet and simmer until chicken is cooked through and the sauce coats the chicken - about 4 minutes. Season with remaining salt, sprinkle with parsley (I used some fennel frond) and serve.
We had a trim-the-tree dinner.
It will never be a designer tree. The ornaments come from our travels, our quirks - all the stages of our lives. Trimming the tree evokes all the threads of our Christmases - Past, Present and Future.
This little beauty was from my parent's earliest Christmas together.