Lidia Bastianich is an old-fashioned cook who is so skilled, she can teach you how to cook something on television. Watch her show, walk into the kitchen and you can do it. Last night, Lidia demonstrated on PBS oil poaching of swordfish. It looked so simple, I jumped to the kitchen and tried it with a chicken. The result was velvety, delicious and – perhaps – the best chicken I ever tried. Plus, it’s totally on the diet. I’m sure the method is equally good with meaty fish filets including Pacific halibut, Wild salmon, Swordfish, or Tuna. Thanks, Lidia. This is going to become a regular for me.
3½ to 4 pounds assorted cut- up chicken pieces
sea salt and cracked black pepper to taste
1/3 cup extra- virgin olive oil
2 lemons, cut into thin slices
¼ cup large capers, drained
1 cup brine- cured green Italian olives or oil- cured black Italian olives
Fresh or dried oregano
Preheat the oven to 350 F. Choose two roasting pans, one that will fit inside the other, because you’re going to make a water bath. Put the larger pan in the oven and fill it one-third with water.
Season chicken to taste with salt and pepper. Add oil to the smaller roasting pan, then add lemons, capers and olives. Add chicken pieces, turning them to coat in oil. Cover the pan with foil, sealing the edges tightly.
Place the smaller roasting pan inside the larger and roast until the meat is done (about 1 hour for chicken, no more than 20 minutes for fish).
Remove from the oven and sprinkle with oregano. Serve hot, spooning pan juices on top.
