RFCJ RECIPE ARCHIVE
Posted by : Beth Greenfeld Roasted Chicken Italian Style - meat
Pat Gold was a friend of mine, and she died about a year and a half ago. She worked very hard to help create this newsgroup. I am thrilled to be able to present some of the recipes she collected, as a memorial to her. Beth Greenfeld Source: "Deliciously Healthy Jewish Cooking" by Harriet Roth 8 chicken breast halves (around 4 pounds) OR 16 drumsticks (or half & half) skinned and defatted, washed in cold running water and dried with paper towels 2 shallots, minced 6 large cloves garlic, smashed, peeled, and minced 2 large onions, peeled, halved, and sliced thin 2 T. olive oil 1/2 cup fresh lemon juice 4 bay leaves 12 fresh plum tomatoes, quartered, OR 1 (28-ounce) can whole plum tomatoes, drained 4 fennel bulbs (greens removed, sliced thin) 1/4 cup chopped Italian flat-leaf parsley 1 cup sodium-reduced chicken broth, defatted 2 t. Hungarian paprika Salt and freshly ground pepper to taste 1. Place the chicken parts in a large bowl or plastic bag. Combine the remaining ingredients and pour over the chicken. Cover or seal and marinate in the refrigerator overnight. 2. Preheat the oven to 375 degrees F. 3. Arrange the chicken and vegetables in a single layer in a roasting pan or an attractive 3-quart casserole. Place in the upper third of the oven and bake uncovered for about an hour, or until the chicken and vegetables are tender and lightly browned. To Serve: Garnish with watercress and accompany with farfel ring filled with steamed young carrots and snow peas, and fresh rhubarb or applesauce.
