Chicken Florentine Casserole

This makes an elegant meal and it is quick to cook.  It does require a few pans but the end result makes this dish worth the clean up.  Bring this out in the casserole dish and let everyone serve themselves.  I suggest  that you cube the chicken.  I cut mine into strips and it would have been easier to serve, if I had cubed it.  But the meal was delicious and, other than the manner in which I cut the chicken, I was very pleased.

I used bacon in this but you could substitute oil for frying and ham in place of the bacon bits.  It is strictly up to you and what your family likes..You will not need to cook the sauce as long as you would if you were serving it as gravy.  It will finish cooking in the oven.

Chicken with Peaches, Pineapples, and Peppers

This is another Asian influenced, freezer recipe.  I did have to cook the rice, this time; but  I had enough left over to make fried rice out of the remaining filling from from the beef pot stickers.  So I got 3 different meals from cooking twice.  I like that!

The meat, fruits, and vegetables were previously prepped and frozen.  If you are wondering about my reason for freezing pineapple, I will explain.  I made two pineapple upside down cakes earlier this year.  I did not use all of the pineapple or juice so I froze the remaining portions.  I used part to make the Pineapple Paradise but I still had a package remaining and it was time to get it out of the freezer.  By freezing ingredients in this manner, it allows me to have the food prepared and cuts down of the actual time of preparing the meal.  I like that, too!

The rice took a little less time to cook than the meat, but all in all, it went fast and we were eating in about 40 minutes.  Which was good because this is delicious and I was very hungry.

Fried Rice with Fried Chicken

Many of our meals are out of the freezer and this is one of them.  When ever fresh vegetables start to soften, I thoroughly wash, cut out any spots, chop, and freeze When cooking rice, I make more, then freeze in containers. Chickens are  cut up and frozen by types of meat, dark or light.  If specific pieces were purchased, such a legs or wings, I try to portion those out in serving sizes large enough for 1 meal.  I really do not like to eat left overs.
So when Chris took out frozen chicken breast and frozen rice for dinner, I had everything I needed for this delicious meal.

Fried Boiled Chicken

When Karen Keyser was visiting, earlier this year, she told me that her mother made Fried Boiled Chicken.   Karen did not know how her mother prepared the chicken other than to boil it first, then flour and fry it. I have tried this several times before I got a recipe that was worth posting,
The first thing that I discovered  was that the chicken needs to be boiled with additional flavors to season it.  I did this by adding a thoroughly washed lemon and some cinnamon sticks.  The second thing I discovered was that boiling the chicken first, eliminates the strong flavors of the dark meat.  So if you have those who only eat light meat, this takes care of the picky eaters. The third thing I discovered is dry the boiled chicken.  Otherwise, the oil will pop and splatter.

Enchiladas Verdes de Pollo

So I was shopping for the ingredients to make these enchiladas and  I accidentally picked up parsley in place of cilantro.  I did not realize this until Kay Morrison told me.  She was eating the enchiladas, with her salsa, and she said that she had done the same thing.  When I tasted the enchiladas with the salsa, I had to agree with Kay, it all tasted wonderful.  Try the parsley in place of cilantro, it has a fresh, green flavor.

Curry Baked Chicken Salad

If you saved any of the Curry Baked Chicken, you can make this crispy, fresh Chicken Salad.  It has the same flavors that were used to cook the chicken and makes a lovely luncheon plate or a delicious sandwich.

2 cups of Curry Baked Chicken, chopped
1/4 medium Onion, finely chopped
1/2 medium Green Bell Pepper, finely chopped
1/4 cup of Cilantro, chopped
1/4 cup of Green Olives, coarsely chopped
Salt and Pepper to taste

Mix all of the ingredients together.  Wait to season the salad until you have tossed with the dressing that follows.

Dressing
1/4 cup Duke's Mayonnaise
3 Tablespoons of Balsamic Vinegar
1 Tablespoon Sepay Groves Olive Oil
1/8 teaspoon Ground Cumin
dash of Ground Cinnamon

Whisk the ingredients until smooth.  Toss with the Chicken Salad. Season with salt and pepper, if needed.

Enjoy!

Deloris

Curry Baked Chicken

Buying whole chickens is more economical than cut up chickens.  Precut chickens or pieces are usually purchased for convenience but for a little over $3, I got a whole chicken.  Once I cut it up, I had an $8 package of chicken.  Plus, I used the skin, saddle, back and giblets to make stock.
Cutting up a chicken is very easy if you have sharp knives or a good pair of kitchen shears.  If you are not good with knives, spend the money on a good pair of kitchen shears.  Start by removing the leg from the

Baked Chicken with Onion and Apple

I hope that you give this a try! Chris came up with this recipe,brought the ingredients home, and asked that I make this.  It is too bad that I did not use more onions and apples.  The next time I will.  This would be a wonderful main course for an autumn dinner, but I think I'll make it again, soon. 

Chicken Fajitas with Pepper and Onions

When fajitas became all the rage, I tolerated it.  Fajitas were made from  skirt steaks and, most often, did not have the connective tissue cleaned properly, from the meat.  Then for some reason, no one cared to look at the grain of the meat, so instead of slicing the meat across

Chile Rellanos and Cinco de Mayo

The posts this week are in celebrations of  Cinco de Mayo. Cinco de Mayo is holiday that commemorates a battle in the Mexican state of Puebla, 150 years ago, this year.  Against insurmountable odds, the Mexican Army defeated the French and pushed them out of Puebla.

Roasted Chicken for Easter

I like lamb or Cornish hens for Easter but Chris does not care for either of these. So this is what we will be having Easter Sunday.  Chicken and dressing was my Mom's go to Holiday meal and it was always delicious. I could not tuck the legs into the chicken because I cut the back out so that the chicken would cook quicker and I did not have any cooking twine to secure the legs, either.  If I had thought about it ahead of time, I would have left a small piece of skin at the base of the chicken, to secure the legs, instead of cutting it out with the back.  It was too late when I realized my mistake.  Normally, I would bone the chicken but that was not what I had intended for today. The chicken tasted great, though.
I had put half of the unbaked dressing, at Thanksgiving, in the freezer, without the egg.  All I had to do was thaw it, add the egg and bake it. If you decide to do this, make sure to freeze it without the egg, and write the directions, including temperature and cook time, on the freezer container. I put the dressing in the bottom of the pan with the chicken on top so that the flavors would penetrate the meat.  It worked wonderfully. You can also use purchased stuffing from the grocery store.

Preheat oven to 400 degrees.

1 whole Chicken, washed with back removed, and breast bone split
3-4 sprigs of Fresh Rosemary
Salt, Pepper and Garlic Powder
Sepay Groves Olive Oil
Cornbread dressing

Follow the directions for preparing the dressing and place in a greased 13" X 9" oven proof pan.
Season the inside and outside of the chicken with salt, pepper, and garlic. Use the salt lightly, due to the salt in the dressing.  Carefully separate the skin from the meat and slide the rosemary sprigs in between.  Drizzle with olive oil and rub the skin so that the oil coats evenly. Remember to SANITIZE the area thoroughly.
Bake in the oven for at 400 degrees until the internal temperature at the leg is at least 180 degrees.
Let cool before serving.

Enjoy!

Deloris

Moroccan Pastries

This takes some time to prepare and can be made up to 2 months in advance.  The most difficult part, for me, is handling the phyllo dough.  Even when the dough is kept damp, it is delicate and breaks easily.  Be careful not to get the dough too damp.  Overall, it is an easy recipe, just time consuming.  The results make it well worth the time invested.  These little gems are exquisite.

If baking, preheat the oven to 375 degrees.

2 pounds of boneless, skinless Chicken Breast
1 pound of boneless Pork Loin
1 Onion, finely chopped
1 Tablespoon of Garlic, finely chopped
2 cups of Sepay Groves Olive Oil, more or less
salt and pepper
2 Cinnamon Stick
1 Bay leaf
1/2 teaspoon of Turmeric
Cayenne Pepper
1/8 teaspoon of Paprika
1 Tablespoon of Parsley Flakes
2 cups of Water
2 Chicken Bouillon Cubes
1 teaspoon of Ground Cinnamon
1 teaspoon of Ground Cumin
1 teaspoon of Garlic Powder
1 teaspoon of Parsley Flake
1 teaspoon of Orange Rind

For the topping
Ground Cinnamon

In a stock pot, heat 1 Tablespoon of olive oil over medium heat.  Add onion.  Cook until the onion turns clear.  Add chicken and pork.  Cook until all sides are seared. Add garlic, cinnamon sticks, bay leaf, turmeric, a pinch of Cayenne Pepper, paprika, 1 Tablespoon of Parsley Flakes, water, and bouillon.  Cook together until there is about 2 Tablespoons of liquid left.  Remove cinnamon sticks and bay leaf and refrigerate meat.  Once the meat is cold, shred it and add the rest of of the seasonings. This should make about 3 to 4 cups of meat filling.

To Assemble
When the phyllo dough is opened, place it between two kitchen towels.  Dampen the top one to keep the dough from drying out.  Pour a small amount olive oil into a bowl and just add to the bowl as needed.  I used about 1 1/2 cups to do this part, but use as much as is needed.
Lay 2 pieces of phyllo dough on a pastry sheet. Fold back the top piece of dough.  Using a pastry brush, lightly brush the bottom piece with olive oil and lay the top piece back over the bottom piece of dough.  Cut the dough, lenghtwise, into 4 equal pieces.  Starting at the bottom of the first piece, place about 2 teaspoons of meat filling in the bottom corner of the dough and fold the dough over the meat to form a triangle. Continue to fold, like a flag, until reaching the end of the dough piece.  Brush the end of the dough with olive oil and fold over to seal.  Place on a foil covered cookie sheet. This recipe requires two cookie sheets. Repeat until all of the dough has been used.  This makes 80 triangles. 
If baking, brush the tops of place in oven preheated to 375 degrees for 15 to 20 minutes or until golden brown.  While hot, sprinkle with cinnamon.

If freezing, wrap unbaked pastries on the cookie sheets with  foil and freeze.  Once the pastries are frozen, remove from sheets and place in an air tight container and return to freezer until ready to use. Let thaw before baking. These will keep for 2 months in the freezer. Once thawed, bake at 375 degrees for 15 to 20 minutes or until golden brown.  While hot sprinkle with cinnamon. Serve warm or at room temperature.

Happy Spring!

Deloris
Printable Recipe: https://sites.google.com/site/basilandrosemarys/moroccan-pastries

Chicken Strips with Homemade Dipping Sauce

Do you ever want some fast food without the warming lights or microwave ovens? These chicken strips take about 20 minutes to cook and taste so much better.  My favorite dipping sauce for these is a homemade sauce that is just as easy.  Chris said that this makes this little treat, "Crispy, Crunchy, Sweet, and Tangy".  I have to agree.

2 Chicken Breasts
1 1/2 cups of Dry Bread Crumbs
1 1/2 cups of Flour
1 Egg
1 1/2 cups of Water
2 teaspoons of Garlic Powder
Lawry's Seasoned Salt
Oil for Frying

Fillet chicken breasts. Then cut in 1/2 inch strips.  Sprinkle with Seasoned Salt and set aside.
In 3 separate bowls, mix garlic powder and dry bread crumbs in the 1st bowl, put flour in the 2nd bowl, and mix egg and water in the 3rd bowl.
Dredge the chicken strips in flour, dip in egg mixture, and finally in bread crumbs.
Heat oil over medium heat until it starts to shimmer. Fry a few chicken strips at a time.  Remember not to crowd the chicken strips.  Repeat until all are cooked and browned.  Let cool and make the dipping sauce.

Sauce
1/2 cup of Barbecue sauce
2 Tablespoons of Coarse Mustard
2 teaspoons of Light Soy Sauce

Mix together and serve on the side of the chicken strips.

Yummy!

Deloris

Printable Recipe: https://sites.google.com/site/basilandrosemarys/chicken-strips-with-homemade-sauce

Sunday Pot Luck Casserole

This is a great casserole to take to a church pot luck luncheon.  It has all of the qualities that we love for such occasions.  This recipe is easy and can be made ahead of time, baked and then refrigerated.  Reheat before serving.
Preheat oven to 350 degrees.

2 Tablespoons of Sepay Groves Olive Oil
1 small Onion, finely chopped
1 Red Bell Pepper, finely chopped
1 Celery Rib, finely chopped
1/3 cup of Flour
1 2/3 cup of milk
1/2 cup of Plain Yogurt
4 cups of Cooked Chicken, Chopped
1 4-ounce jar of Minced Pimientos
1/2 sleeve of Saltine Crackers, Crushed
Salt and Pepper

Grease a 1 1/2 quart ovenproof casserole dish and set aside.
Heat olive oil in a large skillet over Medium-High heat.  Add onion, bell pepper, and celery. Cook until vegetables are softened.  Add flour and cook for 2 minutes.  Add milk and cook until just thickened.  Season the sauce liberally with salt and pepper. Add the chicken , yogurt, and pimientos. Mix thoroughly and top with crushed crackers. 
Bake at 350 degrees for 45 minutes or until bubbly.  Let cool for 10-15 minutes before serving.

Enjoy!

Deloris

Printable Recipe: https://sites.google.com/site/basilandrosemarys/sunday-pot-luck-casserole

Chicken Grillades and Corn Pudding

You must be wondering about this recipe, as well as the ingredients. So, please let me explain.  Grillades (pronounced "gree-doughs") is the french word for grill or broil.  This recipe does neither.  It is a stew that is braised.  I used chicken because it just sounded good and it turns out that I was correct.  This is wonderful.
Corn Pudding is also called Polenta by Italians and Mush in the southern US.  I started to use Mush but there are those who are not from the south that may have been turned off by that name.
 When I was little, I loved corn meal mush as a hot cereal.  My dad told me that when he was a kid, his parents ran a boarding house for railroad workers.  My grandmother had run out of oatmeal to cook for breakfast and she made corn meal mush, one morning, to serve to the boarders.  One of the workers asked her what it was.  She said it was Corn Pudding because she did not want to say that it was called Mush. I was so surprised, as an adult, when I found out that Italians made the same thing and called it Polenta.  When I told my dad, he had a big laugh.  So that is why we are having Chicken Grillades and Corn Pudding.

2 pounds of Chicken Breast, cut into 3/4 inch cubes
1 cup of Flour, divided
Salt, Pepper and Garlic Powder
4 Tablespoons of Bacon Drippings
1/2 cup of Oil
1 Red Bell Pepper, coarsely chopped
1 Green Bell Pepper, coarsely chopped
1 large Sweet Onion, coarsely chopped
1 whole Stalk of Celery, not a rib but the whole thing) cleaned and coarsely chopped
2 Tablespoons Garlic, minced
1 14.5 ounce can of Diced Tomatoes
1 cup of Dry White Wine
1/4 cup of Worcestershire Sauce
1 teaspoon of dried Thyme
1 1/2 teaspoon of Salt
1/2 teaspoon of Pepper
1/2 teaspoon of hot sauce, optional
2 Bay Leaves

Cut chicken breast into 3/4 inch cubes.and place in a large bowl.  Season with salt, pepper, and garlic powder.  Using 1/2 cup of flour, toss the chicken until all of the pieces are coated.  This will use most of the flour.  Heat 2 Tablespoons of Bacon drippings in a large stock pot over medium heat.  Once the drippings start to shimmer, add half of the flour coated chicken. Brown chicken on all sides, remove to plate. Use the other 2 Tablespoons of bacon drippings and the second half of the flour chicken.  Once that has browned, remove and set aside.
In the same stock pot, add 1/2 cup of oil and the other 1/2 cup of flour.  Reduce heat to low. Stir constantly until the flour has browned.  I brown my roux to until it is a medium brown but some people cook it to a chocolate brown.  This is strictly your preference.  What ever you decided, make sure that you cook the flour, otherwise the sauce will have a doughy flavor. Add the vegetables and garlic.  Let the vegetables cook until almost tender.  Add the can of tomatoes and then using the same can, add an equal amount of water.  Add the wine, Worcestershire sauce, thyme, salt, pepper, hot sauce and bay leaves.  Then return the chicken to the pot and cover.  Simmer on low for an hour, stirring frequently.  After an hour, remove the lid and let the sauce reduce. Let this cool before serving.

Corn Pudding

2 1/2 cups of water
1 cup of Corn Meal
1 teaspoon of salt
2 Tablespoons of Margarine
additional water

In a tall stock pot, bring 2 1/2 cups of water to boil.  Mix corn meal, salt and 1 cup of water together.  Slowly add corn meal mixture to the boiling water, stirring constantly. Reduce the heat to low.  Add an additional cup of water and allow to thicken.  Stir constantly.  This will take about 15 minutes.  Once the corn meal has thickened. Remove from heat and stir in butter. Allow to cool before serving.

To serve, place 1/4 cup of corn pudding in a bowl and top with chicken grillades.  Serve with hot sauce.

Enjoy!

Deloris

Printable Recipes: https://sites.google.com/site/basilandrosemarys/chicken-grillades-and-corn-pudding

Strawberry Balsamic Chicken

This is a wonderful springtime dish but Perhaps I should not have used a red tablecloth as the background for this photograph.  But it is done and the chicken is consumed, so it is too late now.  This chicken is so yummy, I will just have to make it again, and post new photos.  In fact, if you want to send me photos of the food you prepare from my blog, I would love to see them.  Send the photos to BasilandRosemarysKitchen@gmail.com. I will repost them if I can get this silly computer to do it. (see Nancy's and Karen's lemon cake.)

My older sister uses all types of unusual ingredients baste chicken and this recipe grew from her experimentation.   You can leave the chicken whole, if you would rather.  I try to cut up chickens when I grocery shop.  It speeds up the cooking.  Sometimes I leave the bones in and sometimes I remove the bones.  The recipes that I am planning determine way I cut up the chicken.  For this recipe, you will need skin on and bones in.  There are two reasons for this.  The first is because of the compound butter that is placed between the meat and skin.  The second is because the bones slow the cooking processes a bit and it allows more basting of the Yummy strawberry and balsamic vinaigrette to stick. The skin of the chicken will take on a pink color due to the strawberries so make sure that the meat is thoroughly cooked before serving.  The internal temperature need to be, at least, 185degrees.

Preheat the oven to 350 degrees

6 bone-in, skin on chicken breasts.  I cut the chicken breast halves into quarters.

1 stick or 1/2 cup of softened  Butter

2 Tablespoons each of  fresh Basil, Rosemary, and Lavender, sage can be substituted, I just happen to have lavender

2 cloves of garlic, finely minced

1 teaspoon each of Salt and Pepper

1 cup of fresh Strawberries

1/4 cup Newman's Balsamic Vinaigrette

Wash and dry chicken.  Remember to sanitize the entire area and your hands after doing this. Place the chicken in a greased  ovenproof baking pan. 

Combine butter, herbs, garlic salt and pepper with a fork.  Very carefully push the butter between the skin and meat, trying not to separate the skin from the meat.

In a blender, puree strawberries with balsamic vinaigrette.  Pour in 1/4 cup into a bowl for sauce.  Pour a little over the chicken and place in the preheated oven.  Bake for 45 minutes to 1 hour or until chicken is thoroughly cooked; liberally  basting with the the strawberry vinaigrette about every 15 minutes.

Let cool for 10 minutes before serving.

Enjoy!

Deloris

Herbed Chicken with Puffed Pastry

See, y'all thought I had forgotten that only two of that package of six pastries had been cooked.  But I remembered.  This takes about 20 minutes to prepare, once the oven is preheated and the ingredients are chopped.  It cooks quickly and makes a very pretty presentation.
Preheat the oven to 425 degrees.

2 Chicken Breasts, chopped in 1/2 inch pieces
2 Tablespoons of Sepay Groves Olive Oil
Salt and Pepper
1 Green Bell Pepper, chopped medium
1/2 teaspoon of Garlic Powder
1 teaspoon of Garlic, minced
4 or 5 leaves of Basil or 1/2 teaspoon of dry Basil
1 teaspoon of dry Tarragon
1 teaspoon of dry Italian Herbs
1 14.5 ounce of diced Tomatoes
1 package of frozen Puff Pastry

Cook puff pastry according to package directions.
While the pastry is baking, heat olive oil in a skillet over medium heat and season the chicken with salt and pepper.  Cook chicken in hot oil until the sides start to brown.  Remember that you want to pan hot so that the juices are sealed into the meat, not cooked out.  Once the meat has started to turn lightly brown, add the bell pepper and garlic powder.  Let the chicken and bell pepper continue to cook for another 5 minutes, then add the other herbs and tomatoes.  Stir. Reduce heat to medium low and let the mixture cook until the liquid is gone but the bottom of the pan is not scorched.
Once the pastries are done and the chicken is cooked, remove the top of the pastries and fill with chicken mixture. Serve the top of the pastry on the side as a garnish.  This makes enough chicken for 6 pastries.  I used two pastries previously, so I am making roll ups with the rest of the chicken for tomorrow's lunches.  Yummy!

Enjoy!

Deloris

printable recipe: https://sites.google.com/site/basilandrosemarys/herbed-chicken-with-pu

Chicken Tagine

This is my tagine.  It is a coking vessel from North Africa that is used to make a slow cooked stew, which is also called, tagine.  It is very easy to use and make a nice presentation at the table.  If you have the time, you can marinade the meat in  the spices. But if you are like me, you probably think about how to prepare dinner right before the preparation begins. 
One of the elements of this meal is ghee.  That is just clarified butter, which means butter that is melted then the oil is removed from the solids.  The oil is the ghee.  I melt the butter but do not separate the oil from the solids. To be a traditional recipe, a lemon preserved in salt would be used but that is not something that I have readily available so I use a plain, old Texas Lemon.  This is also placed into a cold oven and heated to 350 degrees then cooked for 2 hours.  I preheat my oven just to eliminate any bacterial issues that might arise from cooking a chicken that way. So you will need to preheat the oven to 350 degrees.  If you do not own a tagine, this can be cooked in an oven proof pan.

1 teaspoon of Cinnamon
3 Tablespoons of Parsley Flakes
1 1/2 teaspoons of Ginger
1 teaspoon of Ground Cumin
2 teaspoons of Paprika
1/8 teaspoon of turmeric
Salt and Cracked Pepper
1 Chicken, cut up or 3 pounds of Chicken pieces
1 Tablespoon of Sepay Groves Olive Oil
1 Medium Onion, Sliced
2 large Whole Cloves of Garlic or 4 Small Cloves of Garlic
1 Lemon
1/2 cup of Butter, melted

Start by skinning the chicken pieces.  Wash chicken and place it in a bowl.  Mix together the spices and rub into the chicken. Set aside. Remember to sanitize the entire area where you handled the chicken, including the sink.
Pour olive in the bottom of the tagine or pan.  Using a spoon, remove the flesh from 1/2 of the lemon and discard the rind.  Add the lemon to olive oil. Next layer the onion slices on top. Then place the chicken on top of the onions and top that with garlic.  Pour melted butter over the chicken.  Bake at 350 degrees for 2 to 2 1/2 hours.  Let cool at least 10 minutes before serving.  Slice the other half of the lemon to squeeze over the meat.

Enjoy!

Deloris

Printable recipe: https:/sites.google.com/site/basilandrosemarys/chicken-tagine

Easy Coq au Vin

 

Coq au Vin is traditionally made with a bone-in chicken pieces, lard, butter, olive oil. pearl onions, whole mushrooms, chicken stock, wine, garlic, thyme, and flour.  The lard, aka pork fat, is rendered and then the chicken is browned in the lard and removed. Next the onions and mushrooms are browned in it, removed and a gravy is made from the rest of the ingredients.  Then the chicken and vegetables are returned to the gravy and cooked over low heat unitl the chicken is done, which is usually an hour or so.  So the big question is, can french food really be easy?

Yes, french food can be EASY. This looks like it was a lot of stressful cooking but it is very easy.  Start with pre-cooked chicken, cut into chunks, use packaged, cleaned mushrooms that are pre-sliced, chop up an onion, throw in some thyme, a little garlic, flour, and tomato paste.  Use left over wine, if there is any, or better yet, open a bottle, add some chicken bouillon and let it simmer 25 minutes.   The chicken does somewhat fall apart because it is browned with the onions and thyme so that it will absorb the flavors since this is a quick version. Cook some rice or noodles and the meal is done.  No Kidding.

4 cups of Cooked Chicken, chopped
1 medium Onion, chopped
2 Tablespoons of Olive Oil, I used Sepay Groves
4 Tablespoons of Flour
1 10 ounce bag of washed and sliced Mushrooms
1/4 cup of Brandy
1/4 teaspoon of Thyme
2 cups of Red Wine
3 Chicken Bouillon Cubes
2 cups of water
1 1/2 teaspoons of chopped garlic
1 Tablespoon of Tomato paste

Heat olive oil in a large stock pot over medium then add chicken, onion and thyme.  Cook until the onion turns clear.  Add flour and allow to brown. Pour in Brandy. Add wine, bouillon,water garlic and tomato paste.  Cover and allow to simmer for 25 minutes or until gravy thickens.  Serve over rice or noodles. C'est delicieux!

Enjoy!

Deloris

Printable Recipe: https://sites.google.com/site/basilandrosemarys/easy-coqauvin 

Herbed Baked Chicken



Herbed Baked Chicken

 This is a great way to use Chicken Drumsticks.  For those who are not a fan of Chicken Thighs or Drumsticks, this recipe is for you.

8 Chicken Drumsticks
1 teaspoon of Garlic Powder
2 teaspoons each of Thyme, Tarragon, Dried Rosemary
1 Tablespoon of McCormick's Baja Lime Marinade
3 Tablespoons of Margarine, melted

Wash and dry chicken drumsticks.  Place in an oven proof  dish.  Sprinkle evenly with seasonings and pour margarine over all.  Refrigerate for an hour.  Bake at 425 degrees about 30 minutes or until done and skin is crispy.  Let cool for 5 minutes before serving.

Enjoy!

Deloris