Roasted Chicken with Tuscan Herbs and Lemon and Braised Winter Greens w/ Olive Oil, courtesy of Gina Stipo, Ecco La Cucina
DISH #1: Roasted Chicken with Tuscan Herbs and Lemon
1 chicken, cut into pieces
1 large sprig fresh rosemary
8 sage leaves
4 garlic cloves
¼ cup olive oil
1 lemon, cut into chunks
Rinse and dry chicken, salt each piece, and place in a roasting pan, toss the herbs, lemon and garlic around the chicken. Drizzle the whole thing with olive oil and pour enough white wine in to cover the bottom of the pan. Bury the herbs and lemon in the wine and under the chicken so they don't burn. Roast at a high heat, 400', until well browned and done, turning the chicken pieces to brown evenly. If the chicken gives up a lot of water and is stewing rather than roasting, pour the liquid off. The liquid can be reduced on the stove and used as a sauce.
DISH #2: Braised Winter Greens w/ Olive Oil
This side dish is both easy and delicious and an excellent way to quickly prepare nutritious winter greens such as kale, swiss chard, spinach and rapini. Look for lacinato kale, what the Tuscans call "black cabbage"; it's common in winter gardens in Tuscany and very high in nutrients.
1 large bunch of greens, washed and chopped
1 large garlic clove
good Tuscan extra virgin olive oil
Heat a large sauté pan with some water, salt, garlic and the chopped greens and cover. Cook until the greens are soft and done but still bright green, remove from heat and add a generous drizzle of good olive oil. These greens are also great on toasted bruschetta.