Chef Time!

Chef Time!

Saturday, February 18, 2012

And Mardi Gras Begins!

Drumsticks - those prized pieces of a chicken - always seem to disappear fast, if not first, at family dinners. Today, there are plenty to go around your table because individual chicken parts are often packaged separately and sold by the pound with prices to fit any weekly food budget. So if everyone in your family wants legs, it's no problem. No matter which chicken part you prefer, you'll love this easy-to-prepare recipe.

Creole Chicken
creole chicken
1 medium onion, sliced
8 cloves garlic, minced
¼ c. olive oil
½ c. orange juice
1/3 c. fresh lime juice
3 tbsp. Chablis or other dry white wine *
1 tsp. sugar
1 tsp. salt
¼ tsp. pepper
1 tsp. white vinegar
3 to 3 ½ pound broiler fryer
Garnishes: lime slices, orange slices, and fresh cilantro

Cook onion and garlic in olive oil in a small saucepan over medium-high heat 2 minutes. Add orange juice and next 6 ingredients.
Bring mixture to a boil. remove from heat, and cool. Reserve 1/4 cup marinade, and refrigerate.
Place chicken in a shallow dish or a heavy-duty, zip-top plastic bag. Pour remaining marinade over chicken. Cover or seal, and refrigerate 8 hours, turning chicken occasionally.
Remove chicken from marinade, and discard marinade. Pat chicken dry with a paper towel. Place chicken on a lightly greased rack, and place rack in a broiler pan.
Bake at 400 for 15 minutes; reduce heat to 350, and bake 1 hour to 1 hour and 15 minutes, basting with reserved ¼ c. marinade.
Cover chicken with aluminum foil after 1 hour to prevent excessive browning. Place chicken on a large serving platter, and garnish, if desired.
Yield: 4 servings
* 3 tablespoons chicken broth may be substituted


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