Recipes
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Perfect Roast Chicken
3 pound chicken
2 thin skinned lemons
3 large garlic cloves, minced
1 tablespoon kosher salt
1 cup water
Preheat oven to 400 degrees. Remove giblets and excess fat from the chicken’s cavity.
Roll lemons to soften them. Pierce each lemon with a skewer in about 20 places.
Using a mortar and pestle, or a small bowl, mash garlic with salt. When you have a nice, odorous paste, smear half of it in chicken’s cavity, and then put the lemons in the cavity. If you wish, you can truss the chicken.
Rub rest of garlic paste on the outside of the chicken. Place chicken on rack in roasting pan. Pour water into bottom of pan.
Bake chicken for 1 hour or until the drumstick just begins to move in socket. Do not baste the chicken.
When ready to serve, remove lemons from chicken’s cavity and discard. (They’re not very pretty!) Serve pan juices if you wish.
Chicken Marsala with Mushrooms
1/2 cup flour
1/2 teaspoon freshly ground pepper
4 skinless, boneless chicken breast halves, pounded to 1/4 inch thickness
4 tablespoons butter
1 tablespoon olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1/2 pound mushrooms, sliced
1/4 cup Marsala
3/4 cup beef stock
Salt to taste
Mix flour and pepper in a shallow dish. Dredge chicken in flour mixture to coat. Shake off excess.
In a large frying pan, heat 2 tablespoons butter in olive oil over medium heat. Add chicken and cook until lightly brown, about 3 minutes on each side. Remove and keep warm. Add onion and garlic and sauté until onion is tender, about 3 minutes. Add mushrooms and cook until lightly browned, 3 to 5 minutes.
Return chicken to pan. Stir in Marsala and beef stock. Bring to a boil, reduce heat, and simmer until liquid reduces by one-third. Whisk in remaining butter. Season with additional salt and pepper to taste. Serve with buttered parsleyed noodles. Makes 4 servings.
