Chef 101 Makes: Tapenade Baked Chicken

From Serious Eats I found a recipe to use up some tapenade I had bought fresh from Whole Foods.
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  Once my husband had used sliced green olives as he grilled steaks, and the olive oil and the brine flavors did a lot to enhance the meat.  I thought the same could be done with chicken and searched for a recipe.  My edits are in italics.  Family gobbled it up, served with their fave baked beans, fruit cocktail and an inexpensive Pinot Grigio from Total Wine.

photo 1Ingredients

  • 4 bone-in, skin-on chicken thighs (I used a pound of thin sliced chicken breasts)
  • Kosher salt (my tapenade was so salty already I didn’t add any more)
  • Freshly cracked black pepper
  • 1 teaspoon dried herbes de Provence (I added four as one seemed only enough for one breast)
  • 4 teaspoons store-bought or homemade black olive tapenade (I added about 10, for the same reasons I added more herbs.  It was just enough to cover each breast on one side.
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    )

Procedures

  1. Preheat the oven to 450°F. Wash the chicken, and dry on paper towel.

    Season with salt, pepper, and herbes de Provence. Rub each piece of chicken, on all sides, with 1 teaspoon tapenade. (I did all of the seasoning and tapenade at once.)  Place all 4 thighs, skin-side-up, breasts on a foil-lined, rimmed baking sheet. Roast until the inside of the chicken reaches a temperature of 165°F, about 25 minutes.

    Serves 2-4.

    http://www.seriouseats.com/recipes/2011/04/french-in-a-flash-tapenade-baked-chicken-recipe.html