On a recent trip to California, I had the pleasure of staying with my friend Ann's folks, the Lawlers. In true Italian Mother form, Ann's mother Gloria insisted on making dinner for us. There were delicious appetizers, wine, delicious soup and then came the main course, what I like to call Chicken a la' Gloria! She served it with sweet potato squash soup garnished with at dollop of creme' fraiche and a side of roasted asparagus. It was so delicious, I forgot to take pictures! While snowed in I decided to re-create from memory Gloria's delicious dish!
4-? Chicken thigh/leg connected pieces (I couldn't find these, but believe the recipe is best if you use them) Plan one portion per guest. This recipe is easily adaptable. Amounts below worked for 4 portions.
Heat a bit of olive oil to saute onion/garlic
1/2 small onion diced
2 cloves minced garlic
add:
1 cup multi grain rice
brown in pan to "toast" with onion/garlic
add appropriate chicken or vegetable stock per rice instructions, cover and boil.
When rice is cooked remove from heat, add:
1 t. curry
salt and pepper to taste
1/2 cup dried currants
Stuff rice mixture between the skin and meat of chicken. Brush skin lightly with olive oil and bake 45 min. to 1 hour at 350 degrees. Serve with a veggie for a perfect meal!
One of the reason's I love this is that it's a great non-casserole make ahead or make and take dish. Be sure to serve with a smile and hospitality!
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