Well, hello. I've not been keeping posts saved up while the site was down, it didn't seem as interesting if I could not immediately get them uploaded for viewing. So, I'll just pick up where I left off by posting whatever I just finished.
Garlic French Chicken...don't worry about the idea of using a whole bulb of garlic, it gets really mellow and earthy after an hour of roasting. Really good recipe that I'll make for Karen's parents sometime, and quite easy as most of this occurs in one vessel, a roasting pan.
1 frying chicken, in pieces and skinned (ask your butcher, or buy a package of bone-in skinless chicken)
1 tsp thyme
1 tsp celery seed
1/2 tsp cumin
1/2 tsp salt
1/2 tsp pepper
2 medium onions, cut into wedges
3 carrots, chopped roughly
1 bulb garlic (8 or so cloves) chopped
1/4 cup balsamic vinegar
1 cup red wine
1 cup chicken stock
2 tbsp cornstarch
hot cooked noodles
1. Preheat oven to 400. Coat a roasting pan with cooking spray, and arrange chicken pieces in a single layer.
2. Mix together dry spices, and dust over the chicken pieces. Around the chicken arrange the onions and carrots.
3. Combine the balsamic and wine, and pour over chicken and vegetables. Roast for 1 hour. Remove from oven, turn chicken, baste with juice from pan, roast for 15 more minutes.
4. Remove from oven. Seperate chicken to a bowl, cover with foil. Remove vegetables to a 2ed bowl, cover with foil. Transfer pan juices to a small sauce pan, add chicken stock, and bring to boil. Thicken with cornstarch solution.
5. Plate the vegetables and chicken with broad pasta noodles. Spoon over the sauce and enjoy.