Normandy Apple Tart

In 1996, I was surprised and honored to receive a call that Julia Child was interested in featuring me in an episode of Baking with Julia, a show that would later go on to win an Emmy Award and a James Beard Award. I flew out to Boston and made this lovely Normandy Apple Tart in the kitchen of Julia Child’s imposing Cambridge clapboard house. This tart is a free-form variation of what I made for the show. It’s chock-full of sliced apples, brandied currants, and topped with a creamy custard that you add in the final 20 minutes of baking.

Printable pdf of the recipe here.

Ingredients
Makes one 10-inch tart

3 Tbsp dried currants
4 Tbsp brandy, divided
1 disk Macrina Flaky Pie Dough, thawed but chilled
3 Granny Smith apples
¾ cup granulated sugar, divided
½ tsp ground cinnamon
2 eggs, divided
¼ cup unbleached all-purpose flour
2 Tbsp powdered sugar

Directions
Line a rimmed baking sheet pan with parchment paper. Set aside.

In a small bowl, soak the currants in 2 Tbsp of brandy for 10 minutes.

On a floured work surface, roll out the pie dough to a 14-inch x ⅛-inch circle. Trim any excess. Gently fold the dough in half and lift it onto the prepared baking sheet. Unfold the dough and center it on the sheet pan. Some dough will cascade over the edge of the pan.

Peel and core the apples. Cut the apples into ¼-inch slices and place them in a medium bowl. Add ½ cup sugar, cinnamon and the brandied currants. Toss to evenly coat the apples.

Place the apple mixture in the center of the rolled pastry dough. Spread it out to create a 10-inch mound.

Make an egg wash by thoroughly mixing 1 egg and 1 Tbsp of water in a small bowl.

Begin folding the uncovered dough (approximately a 2-inch rim) onto the apples to create a free-form tart. As you make each fold, brush the top with the egg wash to seal any overlap. When you’ve finished folding over the excess dough, give the top dough another brush of egg wash for even baking.

Refrigerate the formed tart for 30 minutes.

Preheat your oven to 400°F.

In a food processor, add the remaining 2 Tbsp brandy, ¼ cup sugar, egg and flour. Mix for 1 to 2 minutes to combine well. Pour the custard into a smaller container to add to the tart later.

Bake the chilled tart for 25 minutes or until you see the crust and apples beginning to color. Remove the tart from the oven and pour as much custard as possible over the apples in the center of the tart. Use a knife or spatula to gently nudge the apples to let the custard settle.

Return the tart to the oven and bake for another 20 to 25 minutes, until the custard is set.

Let cool for 30 minutes. Sprinkle with powdered sugar and serve warm. Enjoy!

Let Her Eat Cake!

Macrina Bakery makes some of Seattle’s best cakes– order one now for your Mother’s Day celebration.

Chocolate Raspberry Cake is one of our favorite seasonal cakes available just in time for Mother’s Day! Old-fashioned devil’s food cake (the base of our famous Mom’s Cake) is layered with chocolate mousse and fresh raspberries, then finished with chocolate ganache and chocolate cake crumbs.

We’ve always made cakes at Macrina, but a few years ago we started offering a rotating slice of the day in cafés (only available Friday – Sunday). Customers were so thrilled, our talented pastry team had to ramp up production! See the dates below for some upcoming slices.

Drop by and pick up treats for Mother’s Day. We have complimentary Mother’s Day Cards to make your treat extra sweet! Whole cakes must be ordered by noon 2 days in advance.

Beyond the Chocolate Raspberry Cake, We have a number of impossibly delicious cakes!

 

Lemon Poppy Seed Cake
Our popular white chocolate cake is layered with lemon curd, whipped cream, fresh raspberries and raspberry preserves. Finished with white chocolate cream cheese icing.
Available until 5/11. 

 

 

 

 

 

 

Carrot Cake
An old-fashioned favorite made with fresh carrots and toasted walnuts, filled and frosted with white chocolate cream cheese icing and sprinkled with orange zest between layers. Finished with toasted walnuts and candied carrot peel.
Slices available in cafés 4/29-5/1.

 

 

 

 

Tuxedo Cake
Bittersweet chocolate cake moistened with brandy syrup with alternating layers of ganache and white chocolate cream cheese filling. Frosted with white chocolate cream cheese icing and topped with white chocolate curls.
Slices available in cafés 5/13-5/15. 

 

 

 

 

Mom’s Cake is one of our most popular cakes. The rich, devil’s food cake is a child’s dream of the perfect cake—only designed for your grown-up taste buds. We layer the light and feathery cake with bittersweet chocolate buttercream and top it with big swirls of the velvety frosting.
Slices available in cafés 5/20-5/22.

 

 

 

 

 

Red Velvet Cake
Our version of red velvet cake has a dark red color to match the rich Valrhona chocolate flavor layered with cream cheese buttercream.
Slices available in cafés 6/3-6/5

 

 

 

 

 

 

Whisper Cake
Our popular white chocolate cake is layered with lemon curd, whipped cream, fresh raspberries and raspberry preserves. Finished with white chocolate cream cheese icing.

 

 

 

 

 

 

Lemon Butter Cake
Fresh lemon butter cake layered with lemon curd lightened with whipped cream, fresh strawberries and strawberry preserves. Frosted with lemon cream cheese icing and dusted on the sides with crumbled walnut biscotti.

 

 

 

Looking for Gluten-Free Options?

Our new Queen’s Cake is a rich, gluten-free* espresso-infused chocolate almond torte with a creamy center. Topped with ganache, chopped almonds, chocolate pearls and fresh berries. Contains rum. Available until 5/11.

 

Torta Gianduja
Gluten-free* rectangular torta with six alternating layers of chocolate espresso cake and chocolate hazelnut cake. Glazed with rich, bittersweet chocolate ganache and decorated with hazelnuts. Contains alcohol.

 

Bittersweet Chocolate Gateau
Velvety, gluten-free* chocolate cake swirled with raspberry preserves, glazed with bittersweet chocolate ganache and dusted with powdered sugar.

*Made with gluten-free ingredients but produced in a gluten-friendly environment.

Baking with Leslie & Guatemala Village Health

Receive the perfect Mother’s Day gift and contribute to the health and well-being of Mayan villagers’ lives! Sign up by April 20th for the baking demonstration April 28th

In her 20s, Leslie Mackie worked in Los Angeles with many Guatemalans. She fell in love with their big hearts and generous souls. Her daughter, Olivia, now 23, was born in Guatemala City. A few years ago, Leslie learned about Guatemala Village Health from her daughter. Through education, empowerment of local leaders, and development of local health providers, this fantastic non-profit gathers people to help improve village health and prosperity in Guatemala. When they asked us to team up for a fundraiser to support their efforts in improving Mayan villagers’ lives, we couldn’t say no!

For each $75 donation to the Guatemala Village Health fundraiser, you will receive a tote bag containing a Macrina Chocolate Raspberry Cupcake Kit, a jar of Project Barnstorm Raspberry Conserves, and a Macrina tea towel. Donate $120, and you’ll also get our most recent cookbook, Seasons, signed by Leslie.

 

In addition, all donors get to join Leslie on April 28 for a Zoom baking demonstration from her Vashon Island farmhouse kitchen. She will demonstrate how to bake our Chocolate Raspberry cupcakes, assisted by her daughter Olivia. “I will demonstrate the mixing, baking, and making of the filling,” says Leslie. “We will also demonstrate how to sugar some edible flowers for Mother’s Day.”

 

Our Seasons Cookbook includes some of our customers’ favorite Macrina kitchen recipes, from brunch dishes, to summer desserts. Celebrated local photographer Jim Henkens spent days on Leslie’s Vashon Island farm to create the vivid images that illustrate the well-tested recipes.

By participating in this fundraiser for Guatemala Village Health, you can make a valuable contribution, learn how to bake delicious chocolate raspberry cupcakes, and discover new favorite recipes in our cookbook.

Register Here: https://www.gvhealth.org/events/bake

May 1st, 2022 Update: 

Thank you to everyone who made this a successful and amazing fundraiser! Here are some photos from the event:


Leslie Mackie, assisted by her daughter Olivia Mackie
Leslie and Carolyn Bain, Executive Director of Guatemala Village Health 
The lovely cupcakes!

Raspberry Lemon Coffee Cake

The tart sweetness of fresh juicy raspberries finds its perfect complement in the cake’s soft buttery texture and fresh lemon flavor. This spring favorite of ours makes a beautiful centerpiece for an Easter brunch, or for that matter, any brunch. We offer a similar coffee cake in our cafés that we make with gluten-free flour. It’s delicious either way, and the moist cake keeps nicely for several days.

Printable PDF of this recipe here. 


Makes one bundt loaf; serves 10
2 Tbsp canola oil
4 cups unbleached all-purpose flour, divided
1 Tbsp baking powder
½ tsp baking soda
½ tsp salt
8 oz unsalted butter (2 sticks), room temperature
2¼ cup sugar
3 Tbsp fresh lemon zest (zest of 2 lemons)
5 eggs
¼ cup fresh lemon juice (juice of 1 lemon)
½ cup non-fat yogurt
2 cups fresh raspberries
1 cup powdered sugar, sifted
1 Tbsp raspberry jam
1 Tbsp + 1 tsp water


Preheat oven to 325°F.

Brush bundt pan (12 cup bundt pan is ideal) with canola oil and sprinkle with ¼ cup flour. Rotate the pan so the flour coverage is even. Shake out excess flour. Set aside.

In a medium bowl, sift together the remaining flour, baking powder, baking soda and salt. Add the lemon zest and mix thoroughly. Set aside.

In a bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar for 3 to 5 minutes or until the mixture is light in texture and pale in color. Scrape the sides of the bowl frequently to ensure the mixture is thoroughly blended.

Add eggs one at a time, waiting until each egg is fully incorporated before adding the next. Scrape the sides of the bowl. Add the lemon juice and mix until combined.

Add the flour mixture and yogurt in three alternating additions. Be careful not to overmix. Remove the bowl from the mixer and add the fresh raspberries. Fold in gently by hand.

Scoop and level the batter into the prepared bundt pan. Place the bundt pan onto a rimmed baking sheet for easy handling and to prevent overflow in your oven. Bake for 40 to 50 minutes. The top of the cake should be golden brown and an inserted toothpick should come out clean.

Let cool for 1 hour. Release the cake from the pan by running a paring knife around the edge of the pan. Invert the cake onto a plate and lift the pan.

In a small bowl, whisk the powdered sugar, jam and water until combined. Drizzle the topping over the cake. Fresh raspberries, sugared edible flowers or herbs make great decorative garnishes. 

Baking For Ukraine

Macrina Bakery will sell Brown Sugar Shortbread cookies decorated with the Ukrainian flag from March 21-27. All proceeds will help a bakery in Kyiv, Ukraine called Bakehouse to continue to give away free bread. In peacetime, 1500 people walked through the doors at Bakehouse to buy bread and pastries. The spacious, light-filled bakery employed 80 bakers. Its one of Ukraines most renowned bakeries. Now, as Russian bombs fall on Kyiv, the Bakehouses large windows make it too dangerous to occupy. But Ukrainians who have been unable to flee must still be fed. So many of the Bakehouse bakers have decamped to a basement bakery where they continue to bake bread for hundreds of people every day. Theyre giving it all away for free. Proof, a bakery in Mesa, Arizona, has organized a fundraiser for Bakehouse, partnering with bakers worldwide on a campaign called Bake for Ukraine. Macrina Bakery is honored to be able to help. For the week of March 21-March 27, we will donate all proceeds from our Brown Sugar Shortbread cookies decorated with the Ukrainian flag to the fundraiser for Bakehouse. In addition, Macrina will also match any employee donations. Anyone who wishes to donate directly can do so via the GoFundMe page.

Order the Cookies for Ukraine here!
Bakehouse’s Instagram
Bakehouse’s Facebook

Quiche Lorraine

It’s no secret that I’m a huge fan of Julia Child. One of my most treasured memories was when I was a featured guest on the Emmy award-winning show Baking with Julia in 1996. Cooking with Julia—in her Cambridge kitchen—was an unforgettable experience. This Quiche Lorraine recipe is, surprise surprise, inspired by a Julia Child’s recipe. I have adapted it to bring the bacon flavor to the fore and enhance it with locally made and aged Ferndale Farmstead Fontina cheese. This updated classic is one of my favorite savory fillings for our Flaky Pie Dough.


Makes one 10-inch quiche; serves 8
1 disk Macrina Flaky Pie Dough, thawed
5 slices bacon, cut into ½-inch pieces
4 ounces Ferndale Farmstead Fontina cheese (aged 6 months), or similar
2 egg yolks
2 eggs
1½ cups milk
2 cups half and half
½ tsp salt
2 grinds black pepper
1 tsp fresh thyme, finely chopped


On a floured work surface, roll the disk of pie dough into a 13-inch circle. Fold dough in half and lift onto a 10-inch fluted tart pan with a removable bottom. Flatten the dough into the base of the pan and edges. With the remaining overhang, fold into the pan to create an edge that stands ½-inch above the top of the pan. With your hand, press the crust edge to a consistent thickness. Chill for 30 minutes in the freezer or refrigerator.

Preheat oven to 375°F. Adjust baking rack to center of oven.

Line the tart shell with parchment paper and fill it with baking weights or beans. Bake for 25 to 30 minutes, until the edges are golden brown and the base appears dry. Remove the beans. If the shell is moist-looking at the base, bake for another 2 to 5 minutes to dry it out. Let cool.

Reduce oven temperature to 350°F.

In a medium sauté pan over medium heat, add the bacon. Stir to render the fat and crisp the bacon evenly. Remove the cooked bacon with a slotted spoon. Let cool. Discard the fat.

Grate the Fontina cheese; set aside.

In a medium bowl, add the egg yolks, eggs, milk, half and half, salt and freshly ground pepper. Whisk to combine.

Place the baked tart shell on a rimmed baking sheet. Layer the bacon, grated cheese and fresh thyme in the tart shell. Top with the egg mixture. Being careful not to spill, gently place the quiche in the oven.

Bake the quiche for 50 to 55 minutes or until the top is golden brown and the custard is set.

Let the quiche cool at room temperature for an hour. Push the base of the tart pan up to separate and remove the quiche from the rim. Serve the quiche with a fresh garden salad and a favorite Pinot Blanc or dry Riesling! Julia would approve!

A Visit to The Bread Lab

One of the most exciting innovations at Macrina in recent years is our focus on the flour we use in our naturally leavened breads. The central resource in our search for the most flavorful and nutritious wheat is the nationally renowned Bread Lab, an extension of Washington State University. Located an hour north of Seattle in Skagit Valley, Bread Lab is run by Dr. Steven Jones. He is devoted to bringing grain agriculture back to our region. A hundred years ago, fields of grains filled the Skagit Valley, but as industrial wheat brought the commodity price down, farmers shifted to more valuable crops. Commodity flour—the inert, shelf-stable white flour were all familiar with—became commonplace throughout America early in the 20th century. The shift away from regional wheat and local stone-ground milling resulted from the roller mill, an industrial method that produced a more uniform shelf-stable flour at less cost. Growers bred wheat for the new mills. Yield, not flavor, was the key metric. As a result, our nations wheat crops were rapidly homogenized. Community flour mills that once processed locally-grown wheat—there had once been more than 2,000 throughout the country—mostly vanished. Wheat, once cultivated into various strains that thrived in the particular microclimate, was reduced to a handful of hard red winter wheat strains. In the name of efficiency, most farmers abandoned the flavorful and nutritious strains of wheat and grew what fetched the highest price. America got cheap flour and Wonder Bread. The rise of artisan bread in America that started in the 1980s challenged the dominance of the ubiquitous pre-packaged supermarket loaf. More recently, the popularity of home bread baking and sourdough starters is a turn back to the days when many homemade loaves were common. This pre-industrialized turn is reflected in a new generation of farmers and artisan millers interested in a tastier, healthier, and more sustainable approach to growing and milling wheat locally. Many of them, like us, turn to Dr. Jones. Macrina has partnered with the Bread Lab for years, uses locally-grown and milled wheat developed by the Bread Lab, and Leslie Mackie, Macrinas founder, has been a member of their advisory board. Earlier this year, our leadership team visited to talk with Dr. Jones and his team of researchers. Dr. Jones is working on developing organic grain to plant in the fertile Skagit Valley,” Leslie said. The farmers produce huge amounts of potatoes, cabbage, and more and need a good rotation crop to break disease cycles and to restore vital elements to the soil. The Bread Lab breeds grain for flavor, ease of growing in our region without chemicals, great performance for bakers like us, and great yield so farmers get a fair value for their work. Dr. Jones also intends to make the grain accessible to everyone, not just high-end bakeries. Thats supporting our local economy on all levels.” Macrina pledged our continued support for Bread Lab through their Bread Collective program. Participating bakeries make a sliced loaf that uses at least sixty percent whole wheat flour, is made with only seven ingredients (no chemicals, only real food) and is sold for six dollars or less. Our Organic Whole Wheat Loaf, sold in our cafes and grocery stores, is our Bread Collective contribution. A portion of the sales of this loaf helps the Bread Lab in its mission to bring together a community of people across the wheat ecosystem, from bakers to brewers, to experiment with the flavor, nutrition, and functionality of wheat. After a delicious lunch prepared by the Bread Lab team of whole-grain pizza and a salad of local greens and pickled Skagit vegetables, we returned more inspired than ever to continue to innovate with the locally-grown hybrid heirloom strains of wheat developed by Dr. Jones. Its an exciting time to be baking bread! 

All photos courtesy of @WSU_Bread_Lab Instagram. 

Meet Katarina Ducharme: Retail Pastry General Manager

As a kid growing up in Spokane, Katarina always wanted to bake but didn’t know that was a viable job option. Then she enrolled in a ProStart program, a nationwide, two-year high school program focusing on culinary skills and hospitality. “I got really involved,” says Katarina. “I catered for other clubs at school and competed through the program in state-wide competitions. I had a teacher and mentor who said you could do this as a job. This could be a very fulfilling career for you.”
That experience earned her scholarships to the Culinary Institute of America, located in Napa Valley, and one of the country’s premier baking and pastry programs. Katarina interned at Macrina for four months as part of completing her degree. We were so impressed with her skills and passion that we offered her a job right out of school.
“I really liked my experience at Macrina and was excited to come work here,” says Katarina.
Katarina worked for two years directly with Erica Olsen, our former Retail Pastry General Manager, who has now been promoted to Wholesale Sales Manager. Under Erica’s close tutelage, Katarina mastered our products.
“The people and the environment at Macrina are really friendly,” Katarina says. “I love the product and the energy. Everyone wants to be at work, and they care about each other.”
Her favorite challenge: developing new recipes with Leslie and Blake Gehringer, Macrina’s production manager. “I love working with Leslie and Blake to perfect the new recipes,” says Katarina.
When not at work, Katarina loves to dine out at Seattle’s great restaurants, go thrifting, and spend time at local parks. She also loves to cook savory food at home. “You get results so much more quickly. And you can taste as you go.”

Reine De Saba- Creamy Chocolate Almond Cake

Last summer, I had the good fortune to spend a week in Julia Child’s former summer house in Grasse, France. The experience has inspired me to recreate some of her favorite recipes. I learned to make this Reine De Saba cake in cooking school in San Francisco many years ago. This recipe adapts exceptionally well to gluten-free by substituting out the cake flour for a gluten-free mix—you won’t even taste the difference. The cake is intentionally baked to leave the middle slightly soft. You and your guests will delight in the creamy center, which is the best part!


One 9-inch cake; serves 6–8 

CAKE
4 oz semisweet chocolate chips
¼ cup brewed espresso (or very strong coffee)
4 oz unsalted butter, room temperature
¾ cups sugar, divided
3 eggs, separated into yolks and egg whites
¼ tsp salt
½ cup roasted almonds, finely chopped
¼ tsp almond extract
½ cup cake flour (or gluten-free flour mixture)

FROSTING
2 oz semisweet chocolate
2 Tbsp rum or brandy
6 Tbsp unsalted butter, room temperature
20 whole almonds, roasted
2 Tbsp powdered sugar

CAKE
Preheat oven to 350°F. Brush a 9-inch cake pan with oil and line with parchment paper along the base and sides. Set aside.

Combine chocolate chips and espresso in a medium bowl and place over a pan with 2 inches of simmering water, creating a double boiler. Melt chocolate and combine well with the coffee. Remove from heat and let cool.

In the bowl of a stand mixer, cream the butter and sugar (reserving 1 Tbsp for the egg whites) with a paddle attachment. The mixture will be light in texture and pale in color.

With the mixer running, add the egg yolks one at a time until thoroughly combined.

In a separate bowl, with a hand mixer or whisk attachment, whip the egg whites until they’re frothy. Add the remaining Tbsp of sugar and continue whipping until you have medium-stiff peaks.

Remove the bowl of creamed butter from the stand mixer and add the cooled chocolate, salt, chopped almonds and almond extract. Mix to combine.

In 3 additions, alternately add the whipped egg whites and sift the flour over the surface. Between each addition, gently fold to combine well. Scoop the batter into the cake pan and use a spatula to smooth the surface for even baking.

Bake for 25 minutes. The cake will be slightly soft in the center but firm toward the perimeter.

Let cool for 15 minutes. Invert the cake onto a presentation plate and remove the parchment paper.

FROSTING
Melt the chocolate and rum in a medium bowl set over a pan filled with 2 inches of simmering water. Remove the chocolate-rum mix from the heat and add the softened butter. Using a hand-held mixer or whisk, incorporate the butter into the warm chocolate. When the frosting is slightly cool and spreadable, frost the top of the cake. Decorate with whole almonds and a dusting of powdered sugar.

Enjoy!

 

Coq Au Vin with Garlic Bread

A traditional French dish of chicken cooked with red wine, onions, mushrooms and bacon. This recipe is inspired by the wonderful Julia Child, who made French cooking approachable and fun. In 1996, Julia Child invited Leslie to her kitchen to film an episode of Baking with Julia. She’d been in Seattle, visited Macrina, and loved it. Leslie cites that experience as one of the great memories of her life. This version of the traditional recipe uses our grilled Sour White brushed with garlic oil to soak up the sauce and add texture. Made with red wine, it’s a perfect winter meal. For a summer treat, lighten it up by using Riesling.


Serves 4
2½ to 3 lbs whole chicken (preferably naturally raised), cut into 8 pieces (halve each breast, thighs and legs)
¾ tsp kosher salt
¼ tsp black pepper, ground
4 Tbsp olive oil, divided
2 slices thick-cut bacon, cut in ½-inch pieces
5 cremini mushrooms, quartered
1 yellow onion, cut in ½-inch wedges
3 carrots, peeled and cut into ½-inch dice
5 cloves garlic, finely chopped, divided
3 roma tomatoes, medium dice
2 tsp fresh rosemary, finely chopped
1 tsp fresh thyme, finely chopped
1 bay leaf
2 cups medium-bodied red wine
2 cups chicken stock
3 Tbsp unbleached all-purpose flour
4 Tbsp unsalted butter, room temperature, divided
1 Macrina Organic Sour White Loaf
¼ cup fresh parsley, coarsely chopped


Preheat oven to 375°F. Line a rimmed sheet pan with parchment and set aside.

Season the chicken pieces with salt and pepper. In a large, oven-proof roasting pan (with a lid to use later), add 2 Tbsp olive oil over medium-high heat. When the pan is hot, add 4 pieces of chicken and sauté for 2 minutes per side. Remove the golden-brown chicken pieces, add the remaining chicken and follow the same procedure. Remove the chicken and reduce the heat slightly. Add the bacon and render its fat. When bacon is crisp, use a slotted spoon to remove it. Set aside with the chicken. Add the mushrooms and sauté for 3 to 4 minutes until golden brown. Reduce heat to medium. Add the onions and carrots, and sauté for another 3 to 4 minutes. Add ¾ of the garlic and the tomatoes, rosemary, thyme and bay leaf. Cook for 5 minutes to break down the tomatoes.

Return the chicken and bacon to the roasting pan. Add the red wine. Cook until the liquid is reduced by 25 percent, approximately 10 minutes. Add the chicken stock and bring to a simmer. Cover with the lid and place in the oven to roast for 25 to 30 minutes, or until the chicken is tender.

Remove the chicken from the sauce and set aside.

Use a fork to combine the flour and 2 Tbsp butter in a small bowl. Bring the sauce to a boil, then whisk in the flour-butter mixture. Whisk slowly as the sauce thickens, about 3 to 4 minutes. Reduce heat to low and season to taste with salt and pepper. Return the chicken to the sauce to warm through.

Cut the bread into ½-inch slices. In a small sauté pan, warm the remaining 2 Tbsp of olive oil, 2 Tbsp butter and the remaining chopped garlic over medium heat. Cook for 1 to 2 minutes to warm through and bring out the flavor of the garlic (don’t let the garlic brown). Brush the mix over the sliced bread. Place the bread slices on the prepared rimmed sheet pan and toast in the oven for 10 minutes, or until the bread is golden brown at the edges.

Serve in shallow bowls—add 2 pieces of chicken and a garlic bread slice to each dish. Divide the sauce and vegetables evenly and garnish with parsley. Enjoy with a full-bodied red wine to complement the rich sauce!