Sunday, April 1, 2012

Anna Sultana's Baked Chicken with Thyme (Mexican Style) - Margaret Ullrich

Got an e mail from an empty nester-friend asking for some chicken ideas.
She asked if I had some simple recipes that would leave enough for a second meal.
Translation: four pieces of chicken.

No problem.
Found 10 easy recipes.
They can be increased if you have a bigger family.
Or want more leftovers.


Chicken doesn't get any respect.
It's a regular main course in many homes.
Cooked following the same regular recipes.

I know... the family has a few old favorites.
And the cook has a few old standbyes.
So the family gets bored.


Well,  it's time to try something new.
It's also time to use up some more of those spices.
You did buy spices a few months ago, right?
Well, if you didn't, they're still in the stores.
So get some.

A couple of days ago I posted about Thyme.
Well, it's time to use it with chicken.

Sorry about the pun.
But I'm not sorry about this recipe.
It's chicken with a Mexican touch.
And thyme.

About the 'Serve with' line...
They're just suggestions.
Use what you've got.
Or what's on sale.


                        Chicken with Thyme

Season 
2 legs and 2 breasts 
with
salt and pepper 
Dredge in seasoned flour.
Brown in butter and oil.  Remove.

In the same pot, cook until translucent
1 medium onion, chopped 

Stir into onions
1 clove garlic, chopped
1 Tablespoon flour

Add
8 ounces canned whole Italian tomatoes
2 carrots, sliced thinly
1/4 teaspoon thyme  
1/4 teaspoon oregano
1/4 teaspoon red pepper flakes
Replace chicken (can be stored in the fridge).


Combine and pour over chicken
1/2 Cup chicken broth
1/4 Cup dry white wine 

Bake, covered, in 350ยบ oven 35 minutes.
Add
12 pitted prunes
Bake, covered 20 minutes.
Add
2 firm bananas, peeled, sliced lengthwise
Bake, covered 15 minutes.

Serve with beans in garlic oil, and corn bread. 

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