I know all of the praises and criticisms of Giada. Whatever one can say about her, good or bad, I love her Garlic and Citrus Chicken and her Farmer's Pasta and I was a little tired of dealing with the slow, pop-up-infested Food Network website whenever I wanted to print up the recipes. It was much more convenient to just buy her book.
I had to go to two stores to find such an olive oil. It seems that thanks to Rachael Ray and her EVOO obsession and also thanks to Ina Garten and Emeril Lagasse and their constant emphasis on "good" olive oil, everyone just goes for the olive oil that has never been kissed. The more refined versions are very hard to find. I couldn't even find just the plain old "virgin" without the "extra" olive oil (rumored to have gone to third base, but claims it only went to second and put up a fight the whole time).
I had to go to two stores, but I did have eventual success. Behold the slutty olive oil!
Chicken in marinade the night before. Here goes nothing.
This is the juice of two lemons plus a quarter cup of that prudish olive oil and some salt and pepper.My finished fried chicken. I served it with potato wedges (coated in that sweet innocent olive oil and sprinkled with Penzeys Northwoods Fire seasoning and roasted at 400 degrees) and creamed spinach.
The chicken was good, but not extraordinary. I could taste the lemon permeating the meat somewhat, but not as much as I had hoped. In the end, I'd say that this tasted pretty much like any other fried chicken. It really didn't justify the expense of making it this way. Next time I made fried chicken, it's back to the buttermilk and sriracha marinade.
Short (dis)Order Cook's Creamed Spinach
Fresh spinach leaves
2 Tbl butter
2 Tbl flour
1 onion finely diced
2 cloves of minced garlic
1 can evaporated skim milk
Pinch of nutmeg
Heat butter in a saucepan. Add onions and cook until sweated out. Add flour and cook until it loses that raw flour taste. Whisk in milk and stir over medium heat until thick. Add salt and pepper to taste and add nutmeg. Stir in spinach leaves. Cook in the sauce until cooked down.