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Fresh Cod Marinated and Baked

ingredients for 4 people 4 boneless cod loin fillets. 2 shallots. 2 garlic cloves. chopped parsley. 150cc extra virgin olive oil. 1 tablespoon caramel vinegar. salt and freshly ground black pepper. preparation Start by peeling the shallots and garlic cloves. Chop everything together with the parsley, then mix it well with the vinegar, olive oil, salt, and black pepper... Coat the cod fillets thoroughly with this marinade, making sure to cover both sides completely. Pop them in the fridge for at least two hours before cooking... Heat your oven to 190°C, with both top and bottom heat on. Place the cod fillets with their marinade in a baking dish and cook for 12 minutes... Enjoy!

Stuffed Chicken Thighs


Ingredients

for 4 servings
  • 3 large chicken thighs, boneless.
  • 200ml chicken stock.
  • 180g fresh sausage (longanissa).
  • 3 pitted prunes.
  • 3 dried figs.
  • 3 dried apricots.
  • 80ml muscatel wine.
  • 1 teaspoon cornstarch.
  • salt and freshly ground black pepper.
  • extra virgin olive oil.

You'll also need:

  • 8 to 10 prunes, with or without pits.
  • 3 to 4 Golden Delicious apples.
  • kitchen twine.

Preparation

Peel the apples, remove the cores and seeds, then dice them into small pieces.
Place them in a small pot with a bit of water and cook over low heat until the apples are soft and tender. Set aside.
Now let's prepare the stuffing...
Chop the prunes, apricots, and figs into tiny pieces...
Let them soak in the muscatel for about an hour...
After that, drain the wine and save it — we'll use it later.
Remove the casing from the sausage and mix the meat with the macerated fruit pieces, kneading it all together until well combined...
Open up the thighs completely, season them with salt and pepper, then stuff each one with the mixture we just prepared...
Roll them up tightly and tie each thigh with kitchen twine...
Brown the stuffed rolls on all sides in a large pot with a splash of olive oil. Pour in the reserved muscatel, then add the chicken stock. Cover the pot and cook for 30 minutes, turning the thighs occasionally. Add more stock if things start looking dry.
Remove the meat from the pot and let it cool completely. Once it's cold, slice each roll into three or four thick rounds...
Meanwhile, thicken the sauce by stirring in the cornstarch dissolved in a bit of stock.
Toss in the remaining whole prunes and the sliced meat, cook everything together over low heat for 4 minutes, then serve it up with a little mound of stewed apple on the side...

Enjoy!
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