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 !

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!

WHITE BEAN ENCHILADAS

2 tablespoons fat free sour cream
1 (16 ounce) can cannellini beans or other white beans, rinsed and drained
1/2 cup (2 ounces) preshredded reduced fat Mexican blend or cheddar cheese, divided
2 tablespoons canned chopped green chiles
1 tablespoon sliced green onions
1 tablespoon chopped fresh cilantro
1 teaspoon ground cumin
1 (10 ounce) can enchilada sauce, divided
1/4 cup water
6 (6 inch) corn tortillas
Cooking spray
1 tablespoon minced fresh cilantro (optional)

1. Preheat oven to 350 F.
2. Combine the sour cream and beans in a food processor; process until almost smooth. Stir in 1/4 cup cheese, chiles, onions, chopped cilantro, and cumin.
3. Combine 1/3 cup enchilada sauce and 1/4 cup water in a small nonstick skillet over medium low heat. Dip one tortilla in the sauce mixture to soften; transfer to a plate. Spread 1/4 cup bean mixture down center of tortilla; roll up. Place roll, seam side down, in an 11 x 7 inch baking dish coated with cooking spray. repeat procedure with remaining tortillas and bean mixture. Add remaining sauce to pan; cook 1 minute. Spoon over enchilada; sprinkle with 1/4 cup cheese.
4. Bake at 350F for 30 minutes or until bubbly. Sprinkle with minced cilantro, if desired. Yield 3 servings ( serving size 2 enchiladas)