Recipes: 1.) Roasted Potatoes 2.) Chicken - WSFA.com Montgomery Alabama news.

Recipes: 1.) Roasted Potatoes 2.) Chicken

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Roasted Potatoes with Fennel Seed Roasted Potatoes with Fennel Seed
Chicken with Tomato and Olives Chicken with Tomato and Olives

Here are the recipes cooked on Alabama Live! by Chef Mark Leslie. They include Roasted Potatoes with Fennel Seed and a second dish, Chicken with Tomato and Olives

Roasted Potatoes with Fennel Seed

1 teaspoon whole fennel seed

6 medium potatoes (2 to 2 1/2 pounds)

2 tablespoons extra virgin olive oil

2 cloves garlic, finely minced

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 teaspoon chopped fresh rosemary Preheat oven to 400 degrees. Place the fennel seed in a spice grinder, or using a mortar and pestle, crush to a medium-fine grind. Set aside.

Peel the potatoes and cut lengthwise in half. Cut each half lengthwise in half again, and cut the quarters on angle into halves again (you are creating spears by cutting each potato into eighths).

Place the spears into a large bowl and add the oil, garlic, salt, pepper, rosemary and ground fennel seed. Stir until well combined and the potatoes are well coated. Place the potatoes on a baking sheet and roast for 35 to 40 minutes, until well browned. Halfway through the cooking process use a spatula to turn the potatoes so they roast evenly.

Makes 6 servings.


Chicken with Tomato and Olives

1 (4 pound) chicken, cut into 8 or 10 pieces (cut into 10 by dividing the breast into quarters)
[6 to 8 chicken thighs may be substituted]

Salt and freshly ground black pepper to season the chicken.

2 tablespoons extra virgin olive oil

1 cup white wine2 large cloves garlic, minced

3/4 cup strained tomatoes, such as Pomi brand (tomato puree may be substituted)

1 1/2 cups (6 ounces) whole green olives, pitted

1/4 teaspoon salt, or more to taste

1/4 teaspoon freshly ground black pepper, or more to taste

Dry the chicken pieces with paper towels to remove any excess moisture and liberally season with salt and pepper on both sides. Heat the oil in a large skillet on medium heat, and when the oil is hot, add the chicken pieces, skin side down and fry until nicely browned, turning to brown both sides, 3 to 5 minutes on each side.

When the chicken has browned, transfer to a plate and set aside. [Note: if using all chicken thighs, pour off half of the drippings from the pan.] Add the white wine and garlic to the pan, scraping the brown bits off the bottom of the pan. After the wine has reduced by half, about 3 minutes, add the strained tomatoes, olives, salt and pepper. Stir until combined. Return the chicken to the skillet with its juices. Cover, turn the heat down to low and simmer for 20 minutes.

Remove the cover and cook another 10 minutes, until the chicken is done and the sauce has thickened slightly. Remove the chicken to a warmed platter. Adjust the seasoning of the sauce with salt and pepper, and pour the sauce and olives over the chicken. Serve hot.

Serves 6 to 8.

About Mark Leslie

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Mark Leslie, recently seen on NBC's Today Show, loves to cook for anyone with an appetite, vacations in Italy every year and lives to eat his way through every plate of pasta and cone of gelato placed

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