A delicious dish I made so many times. I served with risotto sprinkle with fresh grated Parmesan cheese, green salad and a glass of wine. If risotto is not your liking spaghetti or fettuccine as the recipe suggested.

2 pounds chicken breasts, legs and thighs
Salt and pepper

1 tablespoon butter

2 tablespoons olive oil

1 clove garlic, minced

1 large onion, chopped

1 large green pepper, seeded and chopped

1 canned whole pimento, chopped

1 1-pound can whole tomatoes, drained and coarsely chopped

1 tablespoon tomato paste

1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried

1 tablespoon chopped fresh marjoram leaves or 1 teaspoon dried

1 tablespoon chopped fresh thyme, or 1 teaspoon dried

1 cup dry red wine

2 cups sliced mushrooms

1/2 pound spaghetti or fettuccine, cooked and drained

Dredge chicken pieces in mixture of flour, salt and pepper. Melt butter with olive oil in large heavy skillet. Stir in garlic and cook briefly before adding chicken pieces. Brown chicken on one side, then turn meat and add onion and green pepper. Cook until chicken is browned and vegetables are tender. Stir in pimento, tomatoes, tomato paste, oregano, marjoram, thyme and wine. Season to taste with salt and pepper. Cover and simmer over low heat 45 minutes. Add mushrooms and simmer about 30 minutes longer, until chicken is very tender. Served with hot spaghetti 0r risotto.  Sprinkle with Parmesan cheese if desired.

Makes 4 to 6 servings

Bon Appetit !


Engagement Chicken

The title of the recipe intrigued me, “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”, said 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 too late, I am married, nevertheless I made the roast chicken, it is delicious and we celebrated last year our 28th wedding anniversary
Try the recipe, give it to a friend and who knows ………….  wedding bells in the horizon.


(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!