Dinner tonight: Roasted chicken, marinated fennel, more

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:

Marinate the chicken in the wine, lemon juice and olive oil for one hour.  Sprinkle with salt, pepper, nutmeg and place the reserved lemon in the cavity. Gently release the skin on the breast from the meat and place prosciutto in between skin and meat. Truss chicken and place in roasting pan on a wire rack in the oven. Roast until done, basting regularly with white wine. Cook in the oven at 425 degrees for about 1 to 1.5 hours, or until the juices run clear when you cut between the leg and thigh.

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:

Split and core the fennel. Slice very thin and place in a bowl. Mince the garlic and add to the fennel. Add lemon juice, oil and season with salt and pepper.

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:

Place lettuces, radicchio, mint, fennel and radishes in a stainless mixing bowl. Add vinaigrette and gently toss. Season with salt and pepper. Top with remaining bits of fennel and radishes around plate.

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:

Whisk all ingredients together.

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