COUNTRY CAPTAIN CHICKEN

A delicious dish, I made this often.  To lower fat content, I used olive oil instead of bacon.   Serve with brown or white rice and green salad.

4 slices bacon
1 chicken cut in pieces
1 teaspoon salt
1/2 teaspoon black pepper
2 stalks celery, chopped
1 onion, finely chopped
1 green pepper, chopped
2 cloves garlic, minced
2 cups chopped tomatoes
2 teaspoons curry powder
1/2 teaspoon crushed thyme
1 cup chicken broth, heated
1/2 cup currants
1 tablespoon chopped parsley
1/2 cup toasted slivered almond
Hot cooked rice
Chutney

Saute bacon in dutch oven over medium heat until crisp.  Remove, drain on paper towel, crumble and reserve.

Add chicken to pan and cook, turning, about 15 minutes or until brown on all sides.  Sprinkle witih 1/2 teaspoon salt and pepper.  Remove chicken to warm platter.

Add celery, onion, green pepper and garlic to pan.  Stir fry about 5 minutes, or until onion is clear and lightly browned.  Add tomatoes, curry powder, thyme and remaining 1/2 teaspoon salt.  Bring to boil, reduce heat, cover and simmer about 10 minutes.

Place currants in small bowl.  Add hot chicken broth and let stand about 30 minutes until currants are plump.  Return chicken to pan, cover and cook about 20 minutes.  Add currants and broth and continue cooking, covered about 10 minutes or until chicken is tender.

Sprinkle with parsley, crumbled bacon, and toasted almonds.  Serve over rice accompanied with chutney.

Makes 4 servings

Enjoy !

TOMATO MARMALADE

If you have plenty of tomatoes from the garden this is a good way to make a marmalade.  Serve on toast, chicken, curry dishes, pork and beef.  For the lemon and orange I used organic, if not regular will do just fine. 

4 to 5 pound fully ripe tomatoes
1 each orange and lemon
1/4 cup cider vinegar
1 1/2 teaspoon each cinnamon, allspice
3/4 teaspoon ground cloves
3 cups sugar

Rinsed, peel, coarsely chopped tomatoes to make 8 cups.

With vegetable peeler, carefully remove outer peel from orange and lemon, cut peel into jullienne strips.  Hold fruit over bowl to catch juice, cut and discared remaining peel and white membrane from orange and lemon, coarsely chopped fruit.

Place tomatoes, lemon, orange peels in a 5 quart pot.  Stir remaining ingredients.  Bring to a boil, simmer for about 2 hours uncovered until reduced to about 2 pints.  Stir occasionally to prevent sticking.  Prepare 4 half pint canning jars.  Place on lids.  Process in water bath for 10 minutes.

Enjoy !

Source:  Recipe link

CHICKEN CACCIATORE

A delicious dish I made so many times. I served with risotto sprinkle with fresh grated Parmesan cheese, green salad and a glass of wine.  If risotto is not your liking spaghetti or fetuccine as the recipe suggested.

2 pounds chicken breasts, legs and thighs
Flour
Salt and pepper

1 tablespoon butter

2 tablespoons olive oil

1 clove garlic, minced

1 large onion, chopped

1 large green pepper, seeded and chopped

1 canned whole pimiento, chopped

1 1-pound can whole tomatoes, drained and coarsely chopped

1 tablespoon tomato paste

1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried

1 tablespoon chopped fresh marjoram leaves or 1 teaspoon dried

1 tablespoon chopped fresh thyme, or 1 teaspoon dried

1 cup dry red wine

2 cups sliced mushrooms

1/2 pound spaghetti or fettuccine, cooked and drained

Dredge chicken pieces in mixture of flour, salt and pepper. Melt butter with olive oil in large heavy skillet. Stir in garlic and cook briefly before adding chicken pieces. Brown chicken on one side, then turn meat and add onion and green pepper. Cook until chicken is browned and vegetables are tender. Stir in pimiento, tomatoes, tomato paste, oregano, marjoram, thyme and wine. Season to taste with salt and pepper. Cover and simmer over low heat 45 minutes. Add mushrooms and simmer about 30 minutes longer, until chicken is very tender. Served with hot spaghetti. Sprinkle with Parmesan cheese if desired.

Makes 4 to 6 servings

ENGAGEMENT CHICKEN

I was intrigued with the title of the recipe, "Engagement Chicken". The author wrote, a fashion editor gave this recipe to her assistant who made the chicken for her boyfriend, who, a month later, asked her to marry him. "It's a meal your wife would make. It got me thinking", says her boyfriend, who now has three children with the assistant. Detail of the simple dish passed from assistant to assistant like a culinary chain letter. When the fashion editor heard that her recipe had inspired three weddings, she dubbed it Engagement Chicken.
For me is to late, I am married, nevertheless I made the roast chicken, it is delicious and we celebrated last year our 26th wedding anniversary
Try the recipe, give it to a friend and who knows .............  wedding bells in the horizon.


ENGAGEMENT CHICKEN

(adapted from Marcella Hazan's More Classic Italian Cooking)


1 whole chicken (approx.3 pounds)

2 medium Lemons

Fresh Lemon juice (1/2 cup)

Kosher of sea salt

Ground black pepper


Place rack in upper third of oven and preheat to 400F. Wash chicken inside and out with cold water, remove the giblets, then let the chicken drain, cavity down, in a colander until it reaches room temperature (about 15 minutes).
Pat dry with paper towels. Pour lemon juice all over the chicken (inside and outside). Season with salt and pepper. Prick the whole lemons three times with a fork and place deep inside the cavity. (tip: If lemons are hard, roll on countertop with your palm to get juices flowing.)
Place the bird breast-side down on rack in a roasting pan, lower heat to 350F and bake uncovered for 15 minutes. Remove from oven and turn it breast-side up (use wooden spoons!); return it to oven for 35 minutes more.

Test for doneness, a meat thermometer inserted in the thigh should read 180F, or juices should run clear when chicken is pricked with a fork. continue baking if necessary. Let chicken cool for a few minutes before carving. Serve with juices.
Keep it simple. I served the roast chicken with steamed new potatoes, toss with fresh parsley from my herb garden. Boiled green beans, sliced carrots and steamed asparagus, cut tough ends, mix the vegetables then top with butter. Delicious.
If you want to serve with a glass of wine, Gallo of Sonoma is a good choice, smooth with a touch of citrus or your favorite wine.
Bon Appetite!