Roasted chicken italian style (italkin)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Chicken breast halves (around 4 pounds); or 16 drumsticks (or half and half) skinned and defatted; washed in cold running water; and dried with paper towels. | |
| 2 | Shallots; minced | |
| 6 | Cloves (large) garlic; smashed, peeled; and minced | |
| 2 | larges | Onions; peeled, halved, and sliced thin |
| 2 | tablespoons | Olive oil |
| ½ | cup | Fresh lemon juice |
| 4 | Bay leaves | |
| 12 | Fresh plum tomatoes; quartered; -or- | |
| 1 | can | (28-oz) whole plum tomatoes; drained |
| 4 | Fennel bulbs (greens removed; sliced thin) | |
| ¼ | cup | Chopped Italian flat-leaf parsley |
| 1 | cup | Sodium-reduced chicken broth; defatted |
| 2 | teaspoons | Hungarian paprika |
| Salt and freshly ground pepper to taste | ||
Directions
From: Pat Gold <plgold@...>
Date: Sat, 03 Aug 1996 16:44:20 -0700 Deliciously Healthy Jewish Cooking, Harriet Roth. Serves: 8 (1 Chicken Breast Half = 1 Serving) (Meat) You may substitute boneless chicken breasts; however, meat cooked on the bone is more flavorful.
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.
Per Serving: 4½ gm total fat, 1.03 gm saturated fat, 1⅗ gm fiber, 216 calories, 73 mg cholesterol, 18.7% fat, 208 mg sodium, 41 calories from fat.
JEWISH-FOOD digest 299
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .