Dinner tonight: Roasted chicken, marinated fennel, more

Closed Captioning
apply | reset x
font
size
T
T
T
T
color

Yum! Make succulent roasted chicken, scrumptious salad

Play Video

More video

Turn on the oven and take a trip back in time to the Renaissance era with chefs Mark Gaier and Clark Frasier. The team, who runs the Renaissance-style Italian restaurant M.C. Spiedo, shared their recipes for chicken, salad and more.

Heritage chicken

Ingredients

    • 1/2 cup lemon juice, reserve squeezed lemon
    • 1 cup white wine
    • 1 cup olive oil
    • 1/8 tsp nutmeg
    • 3 ounces prosciutto, sliced
    • Salt and pepper

Preparation

Baking Directions:

Marinated fennel

Ingredients

    • 2 fennel bulbs
    • 3 garlic cloves
    • 3 Meyer lemon, juiced
    • 1/4 cup extra virgin olive oil
    • Salt and pepper

Preparation

Baking Directions:

Leonardo's notebook salad

Ingredients

    • 3 ounces (12 leaves) baby heirloom lettuce
    • 1 ounce radicchio, chiffonade
    • 6 mint leaves, fine chiffonade
    • 1 ounce marinated fennel
    • 1 ounce herb vinaigrette
    • 8 winter radishes (slice on mandolin)
    • Salt & pepper

Preparation

Baking Directions:

Vinaigrette

Ingredients

    • 2 tbsp Italian parsley, chopped
    • 1 tbsp spearmint, chopped
    • 1 tbsp thyme, chopped
    • 3/4 cup extra virgin olive oil
    • 1/4 cup champagne vinegar
    • Salt and pepper

Preparation

Baking Directions:

TOP

You're currently viewing the new TODAY.com Feedback