Quick & Easy Gourmet Chicken

by drpaul

Rather than an elaborate prep with a sauce, etc. that I often dive into, I wanted to make a simple, throw-in-the-oven recipe that also tasted good.  

6-8 organic boneless, skinless chicken thighs (or chicken breasts if that’s your preference; too dry for my taste)
1 leek, chopped and rinsed thoroughly (leeks can have sand/grit deep within the plant, so rinse after slicing)
2-3 shallots, chopped
Extra Virgin Olive oil
1 teaspoon Italian seasoning
Sea salt and fresh cracked black pepper
4-5 tablespoons butter(don’t be shy with the butter – it will make the dish taste super yummy; and besides, fat is good for you)
1 tablespoon Dijon mustard
1 tablespoon Dry Sherry (optional)

  • Preheat oven to 350
  • Pour olive oil in 9 x 9 baking dish
  • Place chicken thighs in baking dish
  • Season with sea salt and fresh cracked black pepper
  • Top chicken with chopped leeks and shallots
  • Melt butter in small saucepan; add Dijon mustard, Italian seasoning and optional sherry
  • Pour butter/seasoning mixture over chicken
  • Bake uncovered for 40 minutes

Baked Salmon Mediterranean

by admin


If you don’t have or don’t like salmon, you can use cod, haddock, halibut – pretty much any fish of your choosing can be substituted in this recipe.

Don’t be intimidated by the list of ingredients – they can all can be purchased at Trader Joe’s.

1 4-6oz wild caught salmon filet or steak per person (no farm raised – they’re fed wrong and the water is polluted; then they often add coloring- yuck!)
1 cup Greek kalamata olives
1 small jar of artichoke hearts (in water)
1 red bell pepper, chopped
1 yellow onion, chopped
1 medium leek, chopped
3 large cloves garlic, chopped fine
2-3 roma tomatoes, chopped
juice of 1/2 lemon
zest of 1/2 lemon
1/4 cup olive oil
1/4 cup white wine (optional)

  • Preheat ove to 350
  • Heat olive oil in large skillet that has a cover
  • Add onion, bell pepper, garlic and leek; cook for 4-6 min
  • Add remaining ingredients, except olives and fish; cook for 2-3 minutes
  • Pour into 9×9 or 9×14 baking dish
  • Add fish and olives
  • Cover with foil and cook 12-18 minutes, depending on thickness of fish (because fish is being put into a sauce that’s already hot, it will cook quicker than putting it straight into the oven)