Category Archives: chicken

Chicken Marbella–perfect for Passover

Posted on April 16, 2019 | 1 comment

This recipe is my “go to” chicken. I’ve made it almost every Passover since I found it. The original recipe is from the”Silver Palate” cookbook. It was many winters ago that I first had it at my friend Susan’s house for the first time.  It has been a staple on my holiday table ever since. Not to say that it is not a recipe for every other day of the year and week, because it’s perfect for anytime.

Enjoy!

*The key to this recipe is the overnight marination, which is essential to the moistness of the chicken.

Ingredients:

1/2 cup olive oil

1/2 cup red wine vinegar

1 cup pitted prunes

1/2 cup pitted Spanish green olives (no pimentos)( if you can’t find, just pick out pimentos)

1/2 cup capers with a bit of juice

6 bay leaves

1 head of garlic, peeled and finely pureed(chopped well)

1/4 cup dried oregano

Kosher salt and freshly ground black pepper, to taste (I start with 1 teaspoon kosher salt, and a few grinds of black pepper.)

4 chickens, cut into eighths (original recipe calls for chickens to be quartered but I find that you get more per person if you do it in eighths.) the chickens are about 2 1/2 lbs. apiece , so it’s about 10 lbs. of chicken . Sometimes I ask the butcher to cut the breasts in 1/2, if they are very large.

1 cup brown sugar

1 cup dry white wine

1/4 cup fresh flat-leaf parsley (finely chopped)

Directions:

Combine the olive oil, vinegar, prunes, olives, capers and their juice, bay leaves, garlic, oregano, and salt and pepper. ( You can combine in a large bowl, but I use a large Ziploc bag.) Add the chicken, then stir or mix around to coat well. Refrigerate overnight.

Preheat oven to 350 degrees.

Take a large shallow baking pan (you may need 2), arrange the chicken in a single layer and spoon the marinade over it evenly. Then sprinkle the chicken pieces with the brown sugar and pour the white wine around them.

Bake, basting frequently with the pan juices until the thigh pieces yield a clear yellow juice (don’t want it pink). It takes anywhere between 50 to 60 minutes to cook. (Test thigh with a fork.)

When you are ready to serve, transfer the chicken with a slotted spoon to serving platter. Moisten with some of the pan juices and sprinkle generously with the parsley. You can pass the remaining juices in a gravy boat.

*should serve 10 or more–If I am having a small gathering I cut this recipe in 1/2

* this chicken is delicious cold or at room temperature. If you make ahead and it is in fridge, just remove from fridge, reheat it in the juices, then allow to come to room temperature.

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Homemade Chicken Soup with Not-So-Homemade Matzo Balls

Posted on April 10, 2019 | 1 comment

IMG_4514I always make my own chicken soup. It is delicious broth. I usually make a few batches and freeze them because it’s a great thing to have frozen in quart containers as stock and will last for up to six months frozen. When the holidays come—whether Rosh Hashanah or Passover—I always make my chicken soup with matzo balls. I make the soup a day ahead and skim whatever fat is on there before adding my matzo balls. Keep reading for my “secret matzo ball recipe”.

INGREDIENTS: CHICKEN STOCK:

1 5lb. organic roasting chicken (I throw away the insides)

1 package of chicken wings (this was suggested to me a long time ago by my BFF Karyn and she was oh so right. It adds some fat, which translates into a lot of flavor and you will skim off the fat the next day. Thanks, Karyn…yes, I remembered!)

1 large, yellow Spanish onion; unpeeled and quartered

A big bunch of dill

4 celery stalks with leaves, cut into thirds

4 carrots, unpeeled and halved

Bunch of flat-leaf parsley (Use this only if you want. This time, I didn’t have it so I used only the dill.)

A bunch of thyme (if you wish)

1 head of garlic, cut in half cross-wise (skin and all)

2 tbsp. kosher salt

2 tsp. whole black peppercorns

DIRECTIONS FOR SOUP:

I place the chicken, chicken wings, onion, carrots, celery, whatever herbs I’m using, garlic, salt and pepper in as large a  pot as I can find (usually about a 16-20 qt. stockpot.) Add cold water to cover chicken by at least 2 inches above the chicken but not to the top of the pot because it will boil over (very messy). Bring to a boil and then simmer, uncovered, for about 3 hours. I skim the soup skum (sounds lovely) off for the first half hour or so—after that, you shouldn’t have much more. I remove the chicken from the broth after an hour or so, because it is cooked and it will taste like a rubber chicken if you plan on eating it. Sometimes, I like to shred it and return it to the soup. If you are not using the chicken (what a waste of good chicken), just leave it in. It will fall apart in there. I leave the wings and discard them at the end of the 3 hours. Next, I strain all of the soup, discard all remnants, fill my containers and put in the fridge. The next day (or the day of the holiday), I usually skim off the fat that has risen to the top and make my matzo balls (recipe below).

MATZO BALLS:

This has always been my secret, but now it’s out. Okay, I own it. After years of making matzo balls from scratch, my mother (yes, my mother, the cook) turned me on to Manischewitz boxed matzo ball mix! It just wasn’t worth it. My balls weren’t as consistent as I would have liked, whereas these are always perfection! Light and fluffy and everyone always loves them. No sinkers here!

I follow the directions on the box carefully. They sell just the mix box. You will need vegetable oil and 2 eggs per box. I do add a little piece of dill inside each ball, but that’s it! Now my secret is out. Sometimes this is really the only way to go. It saves time and ingredients and is really good. No MSG or trans-fats either! So make the soup, cheat with the balls, and enjoy. There is no substitute for homemade chicken soup, though.

*You can also add thin soup noodles to this recipe, if you like. (obviously not on Passover)

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Lemon Garlic Chicken with Green Beans and Potatoes

Posted on March 18, 2019 | Leave a comment

photo 5 (59)photo 1 (3)photo 3 (2)photo 1 (2)

photo 2 (2)I love one pot meals. I think they have become my most favorite kind of meal to make. This one is so delicious and perfect. Chicken was cooked perfectly and the lemons caramelized in the pan adding a delicious flavor to the chicken and potatoes and beans. We thoroughly enjoyed this and it is a perfect recipe for all year round. I made it with 2 chicken breasts for the 2 of us, this recipe should serve 4 beautifully according to directions with 4 breasts. You will need a large baking dish or you can make in a cast-iron skillet. The prep is pretty quick and the shopping is easy. Nothing exotic here just good old cooking with easy ingredients.

The other night I made it with 2 thighs , 2 legs and 1 breast and it was just perfect! IMG_0634

 

Ingredients:

Olive Oil– 6 Tablespoons, divided 1 and 5

2 lemons, 1 thinly sliced and 1 you will juice

4 garlic cloves, minced

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

3/4 pound trimmed green beans

8 small red potatoes, quartered

4 chicken breast, bones in and skin on

Directions:

Preheat oven to 450 degrees. I always spray my baking dishes with cooking spray for easy clean-up. Then coat your baking dish with 1 tablespoon olive oil. Arrange the lemon slices in a single layer in the bottom of the dish.

In a large bowl, combine the remaining 5 tablespoons of olive oil, lemon juice, garlic, salt and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using tongs or slotted spoon again, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl and coat with the olive-oil mixture. Place the chicken , skin side up in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.

Roast for 50 minutes. Remove the chicken from the dish or the skillet. ( you may want to cut into chicken to make sure it’s ready, I roasted for about 55 minutes) then place the beans and potatoes back in oven for about 10 minutes until the potatoes are tender. I covered the chicken with aluminum for that 10 minutes.

When potatoes are ready, place a chicken breast on the plate and plate up the beans and potatoes. Serve Warm from the oven.

 

 

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Lemon Couscous with Chicken and Peas

Posted on March 14, 2019 | 1 comment

photo (11)  Lemony couscous with grilled chicken and peas!!! Love it!!! and there you go, it was so easy using very few ingredients and very yummy!   I used chicken breasts and threw them on the grill pan with a little olive oil , salt and pepper. If you really want to make this easy you can use a store-bought rotisserie chicken. You can also substitute any grain of your choice. I happen to love the Israeli couscous ( pearl couscous), it’s not as mushy and has a better texture for this dish especially. I also like to use organic lemons when I’m using the zest of a lemon. If it’s just the juice of a lemon I don’t get as nuts but I have to say I prefer the organic ones when I know I’ll be eating the skin of the vegetable or fruit.  Enjoy this one.

This was dinner #62 and It’s definitely a challenge to come up with new meals every night and try and remain a bit creative.  While I rotate around our favorites and sometimes just throw a steak on the grill it’s become my reality. Hopefully I have helped all of you with some new and creative dinners. Thanks for following me and please stay safe.

Ingredients:

2 tablespoons olive oil

1 1/3 cups Israeli couscous ( pearl)

2 1/2 cups chicken broth

Zest of 2 large lemons ( organic)

1/4 cup fresh lemon juice

1/2 – 1 teaspoon kosher salt ( start with less and you may need to add a little more) the parmesan is salty, and you’re salting the chicken.

1/4 teaspoon freshly ground black pepper

1/2 cup grated Parmesan

4 green onions, chopped

1 cup frozen peas

1 lb. thin chicken breasts, a little olive oil and salt and pepper or use a rotisserie chicken breast

Directions:

On a baking sheet, brush chicken breasts with a little olive oil and lightly salt and pepper. The thin cutlets grill up very quickly app. 3 minutes per side. Grill and set aside. I cut chicken up into small pieces before adding them to couscous.

In a large saucepan, heat the 2 tablespoons of olive oil over medium high heat. Add the couscous and cook until lightly toasted , 2-3 minutes. Add the broth, lemon zest, lemon juice, salt and pepper. Bring to a boil. Reduce the heat to medium-low and simmer uncovered until the couscous is tender but still firm to the bite, app. 8 minutes.

I then stirred parmesan cheese into couscous along with the green onions, peas and cut up chicken. Taste for salt and pepper.

I plated it up and we totally enjoyed!

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Spatchcocking the Chicken –

Posted on February 21, 2019 | 1 comment
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I have wanted to roast my chicken this way for quite some time, but always fall back on the standard. I have posted the standard way under Good Old  Roast Chicken.  You’ll need to remove the backbone of the chicken , and I am not that great with butchering so left it to the butcher in Whole Foods or whoever you go to. Just ask the butcher to remove backbone ( I discarded it or save it for making stock)  and cut chicken in 1/2. This removal of the backbone of the chicken is known as spatchcocking , simply put,  you roast the chicken in about 1/2 the time as conventional methods with the maximum crispiness to the skin, and very moist chicken is achieved.  I used my more shallow Le Creuset pan and chicken fit snugly in which is what you want. You don’t want it in too big a pan, just make sure your pan is flame proof , a 12 inch cast iron skillet is also perfect.  This is really easy, and I must give credit where credit is due, I got my inspiration from the Zuni Cafe Cookbook. I changed it a bit by cutting the chicken in 1/2 but used the times it posted and it was sheer perfection.  Crispy and moist! Served with fresh cranberry sauce and roasted potatoes.  You’ll have to turn your exhaust fans on for this one . By the way did I mention prep to table in an hour???

Ingredients:

1 whole chicken cut in 1/2 and remove backbone ( app. 2 1/2 to 3 1/2 lbs)

kosher salt and freshly ground black pepper (app. 3/4 teaspoon of kosher salt per pound)

sweet paprika

olive oil–1 to 2 Tbsp. of Olive Oil for the pan

*feel free to play around with seasonings of your choosing. Thyme , garlic and lemon are always perfect

Directions:

Preheat the oven to 475 degrees. I dried the chicken pieces with paper towels on both sides. The drying is very important for maximum crispiness.  I put about 2 teaspoons of olive oil in Le Creuset pan. Lay the chicken breast side down on a seperate plate and with a brush pour a little bit of olive oil over the chicken and salt and pepper and paprika , then turn over to breast side and add a little oil and salt, pepper and paprika. I used clean hands and rubbed the chicken to make sure the spices and oil got all over . Be liberal with the salt, they say 3/4 teaspoon per pound and that is just a guideline, but it’s about right.  I then put pan on the stovetop and heated up the olive oil in pan , you’ll want oil very hot so that chicken will sizzle when you put it in breast side up. You will now place pan in the oven with the chicken. The 2 halves of chicken fit snugly in the the pan.

I cooked at 475 degrees for the first 20 minutes, chicken should start to crisp up, I then flipped it over to the other side for another 10 minutes. Then put it back in the oven for about 15 minutes breast side up till it was finished cooking.  My total oven time was 45 minutes!  Use tongs to handle chicken because you don’t want to pierce skin, you’ll lose too much liquid that way. I removed from oven , checked meat thermometer for the right temperature ( 165) in thigh,  and removed from oven and let it sit for another 10 minutes. This was restaurant worthy chicken for certain. See photos, though they don’t do the crispiness justice. My oven was hot enough at 475 degrees, when you flip chicken over check the crispiness and make sure it’s not burning, so you may need to lower to about 450 or raise to 500 to get it to brown perfectly. My chicken didn’t stick at all due to drying out the chicken and preheating the pan. Total cooking time should be anywhere from 45 – 60 minutes.

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Sheet Pan Chicken –Honey Balsamic with Veggies

Posted on February 16, 2019 | 2 comments

I put together this recipe the other night and I must say that it was very delicious. The most work came from cutting up the vegetables and you can really use any veggies you’d like . This time I used a mix of red pepper, mushrooms, carrots and string beans. I would recommend adding a red onion but I didn’t have one in the house so didn’t use it. The onion would add a nice layer of flavor.

Also I used Chicken Thighs and again the timing on this recipe was for thighs –Chicken Breasts would be different as they cook much faster than thighs so not 100% about how that would work out but by all means give it a try.

I like thighs because they can take the heat and my opinion is they are tastier.

Please follow me on Instagram @cookingwithcandi thanks and Enjoy!

Ingredients:

This is for the Honey Balsamic Chicken:

6 Bone in , skin on Chicken Thighs —

1/2 cup Balsamic Vinegar

1/4 cup Honey

1 Tablespoon minced Fresh Garlic

1 Tablespoon Dried Oregano

1 Teaspoon Chili Powder

1/4 cup Olive Oil

2 Tablespoons Whole Grain Mustard

Kosher Salt to taste–1 Teaspoon to start

Sheet Pan Vegetables:

I used about 1/2 lb. String Beans

2 Carrots peeled and sliced into strips (see photo)

Mushrooms–8 oz. Box –sliced

Bell Peppers–I used a Red Pepper cut into 6 long slices

You can use Sweet Potatoes, Broccoli, Red Onion, and really any veggies you like

2 Tablespoons Garlic Powder

3 Tablespoons Olive Oil

Salt and Pepper to taste

Directions:

Pre-heat oven to 425 degrees

Mix together in a bowl all the ingredients under Honey Balsamic Chicken — put in a ziplock bag along with the chicken thighs. Set aside for about 15 minutes while you prepare the vegetables.

*Marinate the chicken for at least 15 minutes or up to an hour but no more than this. Do not let chicken marinate for more than an hour because the vinegar acids start to break down the tissue in the meat and can make the chicken tougher .

Then I cut up all the veggies and put on a sheet pan that has been sprayed with Cooking Spray. ( I use a very large Sheet pan) and toss the veggies with the Olive Oil , Garlic Powder and some Salt and Pepper and spread them out on the Baking Sheet.

After the initial 15 minutes of marinating you then place the chicken thighs on top of the veggies and bake for 30-35 minutes — you can check the internal temperature of chicken with a meat thermometer and it should read 165 degrees if they are done.

I then remove the chicken to a plate and continue cooking vegetables for another 5 minutes, then I added back the chicken and turned oven to broil and probably 3-5 minutes is all you need to get everything nice and crispy! You’ll have to watch your oven but start with 3 minutes and check on it.

I added Brown Rice and had a most tasty delicious meal!

 

This is how it looked before cooking–take note of the size of the vegetables

 

 

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Chicken Stew in One Pot

Posted on December 12, 2018 | Leave a comment

This is one of  my go to meals when the weather turns a little cold and throughout the winter months.  When I need something to make that’s easy, healthy and comforting. Food for the soul I like to say. I serve this with crusty bread,  and a green salad. It’s very filling and makes a beautiful presentation for 2 or 6. Hope you enjoy, it’s really very easy , just chop up a few vegetables (carrots, onions, and celery, a basic *mirepoix) open a few cans and buy the chicken, don’t be intimidated by ingredients! This recipe inspired from Giada de Laurentis’s chicken stew. I have made a few changes to suit my taste. Perfect weeknight meal.

*should serve 4-6 nicely with 4 nice size chicken breasts

*Basic Mirepoix is a combination of chopped carrots, celery and onions used to add flavor and aroma to stocks, sauces, soups and other foods. Usually comprised of 50% onions, 25% carrots, and 25% celery.

Ingredients:

2 tablespoons olive oil

2 stalks celery, small bite size pieces

1 carrot, peeled, cut into small bite size pieces

1 small white onion chopped

kosher salt and freshly ground black pepper

1 can chopped tomatoes ( I use San Marzano diced) large 28 oz. can with juice

16 oz. chicken broth (1/2 box) but you may need a bit more so hold on to rest of the box.

1 tablespoon tomato paste

1 bay leaf

1/2 teaspoon dry thyme

I use 4 chicken breasts with ribs ( I usually go to butcher order 2 chicken breasts with bone in, split in two) if you go to supermarket, either buy 2 large breasts, or 4 smaller ones. Skin on and Bones in! app. 1 1/2 – 2 lbs. total weight. You will be removing the skin, it will add to the flavor of the stew.

1 can red kidney beans drained ( if using organic, do not need to rinse) 15 oz.

1 can black beans drained ( if using organic , do not need to rinse either) 15 oz.

nice crusty whole grain bread

*hot sauce like Cholula is great served on the table so people can adjust seasonings on their own

Directions:

Heat the 2 tablespoons olive oil in a heavy 5 1/2 quart. pot. ( Le Creuset again) heat over medium heat. When oil is hot add the onions, celery , and carrot (Mirepoix mixture). Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. You will taste again towards the end, so if you want to hold off on this step you can. Stir in the tomatoes with their juices, chicken broth, tomato paste, bay leaf and thyme. Then add the chicken breasts , press to submerge in the sauce.

Bring the liquid to a slow simmer. Reduce the heat to medium low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring mixture occasionally, app. 30 minutes. Using tongs if you have them, if you don’t , buy them, remove the chicken to a plate and allow to cool ( about 15 minutes) Discard the bay leaf, add the beans to the pot ( remember to drain) and bring to a simmer until the liquid is reduced to a stew-like consistency, probably another 15 minutes or so.

Discard the chicken skin and bones from the chicken breasts. Shred or cut the chicken into bite size pieces. Return the chicken meat to the stew. Bring the stew back to a slow simmer. Season again with salt and pepper to taste.

I usually cook , then turn off heat, and bring it back to simmer right before serving.

This should serve 6 well. I serve with a nice crusty whole grain bread. Everything is in the pot, veggies, and protein. Enjoy! it’s delicious. Don’t be put off, it’s really easy to prepare, can be made ahead of time.  If it’s made a few days ahead you may want to add the chicken broth to thin out.

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Chicken Marsala

Posted on September 26, 2018 | Leave a comment

Chicken Marsala

The other night I prepared a version of Chicken Marsala which came out totally delicious, and worthy of posting this recipe. I am always trying out new recipes for this dish. I combined about 3 recipes and I must say this final recipe worked out just perfectly.

Ingredients:

1/4 cup all purpose flour for coating

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon dried oregano

I used 1 package thin chicken cutlets ( 5 pieces ) about 1 1/2 lbs.

4 tablespoons butter

1/4 cup olive oil

8 ounces Cremini Mushrooms sliced (stemmed) obviously if you like a lot of mushrooms add more!

1/2 cup Marsala ( you can buy in supermarket in the oil or vinegar section usually)

1/4 cup Sherry ( I used what I had in the house , it’s not really cooking Sherry but it was fine)

1/2 cup chicken stock

*1/4 cup chopped flat leaf parsley ( I didn’t have so I didn’t use)

Directions:

In a shallow bowl or large plate, mix together the flour, salt, pepper, and oregano. coat chicken pieces in the flour mixture.

In a large skillet, melt butter in olive oil over medium heat. When oil is hot place chicken in the pan and lightly brown. A little hint, don’t futz with the chicken , place it in ( make sure the oil is very hot) and let it be , turn after about 5 minutes, it should be a light golden brown, then do the same for the other side. Use tongs , try not to pierce the skin of the chicken. Remove chicken to a plate, I take paper towel and blot it.

Lower the heat, put mushrooms in pan. I sprinkle a little salt on the mushrooms. Cook mushrooms for about 5 minutes till their moisture has evaporated, and then de-glaze the pan with the sherry, Marsala,  and the chicken broth. Let it cook for another few minutes. The sauce will reduce slightly. Return the chicken to the pan, cover the pan and simmer gently for about 10 minutes, turning once. Before you serve sprinkle some chopped parsley on it if you like. I served over brown rice.

Chicken Marsala

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Sheet Pan Chili Honey Chicken with Peppers and Onions —

Posted on September 22, 2018 | 1 comment

Just because they are my most favorite flowers– peonies

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By now you all know how very much I love Sheet Pan Meals. It makes for delicious dinners and easy clean-up and that’s always a win win for me. This was very easy to assemble and cooks in under an hour. Oven to Table in under an hour is my kind of meal. Of course you can substitute other veggies if you don’t like peppers. I finally got Joel to eat cooked peppers and onions and I try to use them as often as possible. It’s amazing to me that it took him this long to start to enjoy vegetables but I couldn’t be happier. He also eats Brussel Sprouts as well! I think Brussels would be good here as well as Broccoli ( but he won’t eat Broccoli) . I served over Brown Rice and it was just perfect. I used 1 Tablespoon of Sriracha which gives it a little hint of spicy.  I wouldn’t omit it because all the flavor of this recipe is in the honey/chili combo. You can put a little less Sriracha if you like.

Enjoy!

Ingredients:

6 smallish chicken thighs–bone in , skin on

1 Tablespoon Olive Oil

1 red bell pepper, cut up into medium sized pieces — see photo

1 yellow bell pepper, cut up as above

1 green bell pepper, cut up as above– any 3 peppers will do if you don’t want to use green use orange red or yellow or any combo is just fine

1 red onion, cut up as shown in photos, medium sized pieces

Sauce:

1/4 cup Honey

1 Tablespoon Soy Sauce

1 Tablespoon Sriracha or any hot chili sauce you like

Juice of 1 lemon

5 cloves of garlic –minced

Pinch of Kosher Salt

Directions:

Pre-heat oven to 400 degrees

Spray a large sheet pan with non-stick spray–this sauce does get sticky so either spray or cover sheet with aluminum foil first

In a bowl , whisk the ingredients for the sauce and set aside.

Season the chicken with salt and pepper and place 1/3 of the sauce in a gallon size plastic bag  and add the chicken. Squish around the sauce till it’s all over the chicken and place in fridge for about 30 minutes or longer.

Cut up the veggies and place in a bowl. Pour 1 Tablespoon of Olive Oil over the vegetables.  It’s a little oil for a lot of vegetables but it works. You’ll be using the sauce on the veggies.

After 30 minutes–transfer the chicken to the sheet pan and roast just the chicken for about 15 minutes.

After 15 minutes remove the chicken from the oven and arrange veggies around the chicken (see photo). Drizzle the remainder of the sauce over the vegetables and the chicken. Mix with a spoon.

Return to oven and bake for about another 15 minutes, my chicken was done at this point because I had smallish thighs . I removed the chicken placed on a plate and covered with aluminum foil. I continued cooking the veggies for another 10 minutes because I like them cooked well. When veggies were done to my liking I removed from the oven and added chicken to hot baking sheet and mixed veggies up with a spoon over the chicken. I served over rice, quinoa or anything you’d like.

*You will have to experiment with cooking times for veggies and chicken depending on the size of your chicken thighs and your oven.

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Honey Roasted Chicken – Holiday Chicken

Posted on September 7, 2018 | 4 comments

DSCN4234DSCN4234this recipe was actually given to me by my daughter Jennifer.  She has made it numerous times. always to raves from the family.  It is a delicious chicken dish made with honey so it so appropriate for the jewish new year! sweet and savory as our new year should be! enjoy it.  if anyone out there has some holiday ideas i’d love to hear about them. pay attention to cooking directions as you will not be preheating oven!!!!!!

Ingredients:

1 stick butter or margarine

1/2 cup minced yellow onion

2 large cloves garlic, minced

1/4 cup Dijon Mustard

1/2 cup mild honey

1 teaspoon kosher salt

a rounded teaspoon curry powder

2 tablespoons peach or mango chutney ( available in most supermarkets)

small handful of dried currants or chopped dark raisins

2 roasting chickens  cut up in 8’s or you can cut recipe in 1/2 and use 1 chicken and 1 roasting pan

Directions:

you will need 2 shallow baking sheets with 1 inch rims ( you may be able to get it on 1 large sheet)Spray baking sheets well with cooking spray.

to make sauce:

Melt butter/margarine in a heavy 2 quart saucepan over medium heat. while it is bubbling, saute onion and garlic until softened, about 3 – 5 minutes. add remaining ingredients except for chicken and stir until well combined. heat until warm throughout and set aside to cool slightly.

to prepeare chicken:

I would spray each baking sheet with pam cooking spray first

Rinse and pat chicken dry . (each piece) dip each piece in honey mixture, coating chicken completely. lay chicken pieces ( skin side up) on baking sheets. spoon any remaining sauce over chicken.

To Bake Chicken:

place chicken in a cold oven, turn heat to 400 degrees and bake for one hour. if you are using 2 baking sheets , roast in the upper and lower thirds of the oven and switch shelf positions 1/2 way through the cooking time.

to serve:

Transfer chicken to a warmed serving platter and serve . this chicken is good hot, at room temp. and cold out of fridge the next day.

*if you cannot find peach or mango chutney ( I found it at Whole Foods) Stonewall Kitchen Brand , you can use Peach Jam, Apricot Jam, etc. Probably Saucy Susan would work. Use your imagination and don’t kill yourself trying to find the chutney. I think the chutney would give it a bit more kick, and cut the sweet, but either one will be fine.

Happy Holiday from my Kitchen to Yours

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