ENGAGEMENT CHICKEN

I am SO excited to share this FUN recipe!   This recipe was featured on the TODAY SHOW and, it is called "ENGAGEMENT CHICKEN".  GLAMOUR MAGAZINE is the original resource for this recipe and, they claim that, to date, there have been over 70 couples ENGAGED, due to a woman preparing this amazing recipe for a prospective husband---TOO FUN!  Try this recipe AS SOON AS POSSIBLE...TRULY DIVINE!!!!

Ingredients:

• 1 whole chicken (approximately 4 pounds)
• 1/2 cup fresh lemon juice, plus 3 whole lemons—including 1 sliced for garnish
• 1 tablespoon kosher or coarse sea salt
• 1/2 teaspoon freshly ground pepper
• Fresh herbs for garnish (4 rosemary sprigs, 4 sage sprigs, 8 thyme sprigs, and 1 bunch fl at-leaf parsley)

1. Position an oven rack in the upper third of the oven and preheat the oven to 400°F. Remove the giblets from the chicken, wash the chicken inside and out with cold water, then let the chicken drain, cavity down, in a colander for 2 minutes.

2. Pat the chicken dry with paper towels. Place the chicken breast-side down in a medium roasting pan fi tted with a rack and pour the lemon juice all over the chicken, both inside and out. Season the chicken all over with salt and pepper inside and out.

3. Prick 2 whole lemons three times each in three different places with a fork and place them deep inside the cavity. Chicken cavity size may vary, so if one lemon is partly sticking out, that’s fine. (Tip: If the lemons are stiff, roll them on the countertop with your palm before pricking to get the juices flowing.)

4. Put the chicken in the oven, lower the oven temperature to 350°F, and roast, uncovered, for 15 minutes.

5. Remove the roasting pan from the oven. Using tongs or two wooden spoons, turn the chicken breast- side up. Insert a meat thermometer in the thigh, and return the chicken to the oven and roast for about 1 hour to 1 hour and 15 minutes or until the meat thermometer reads 180°F and the juices run clear when the thigh is pricked with a fork. Continue roasting if necessary. Keep in mind that cooking times in different ovens vary; roasting a chicken at 350°F takes approximately 18-20 minutes per pound, plus an additional 15 minutes.

6. Let the chicken rest for 10 minutes before carving. And here’s the secret: Pour the juices from the roasting pan on top of the sliced chicken— this is the “marry me juice.” Garnish with fresh herbs and lemon slices.

ENJOY this wonderful and "tried and true" recipe.  Prepare it for a sweet boyfriend, your husband or a best friend....truly an ELEGANT meal!  

I MET A TV STAR YESTERDAY!

Yesterday morning, I parked at Galloway Golf Course to go jogging, and, LOOK who I met!  Pat Neely, from the FOOD NETWORK  hit show, DOWN HOME WITH THE NEELY'S.   He was extremely NICE and, this show is one of my favorites on Saturday mornings.  The Neely's live in Memphis and, their food is INCREDIBLE!
Check out their local restaurant: NEELY'S.

Their food is FANTASTIC!  Here is one of my favorites, 

compliments of the FOOD NETWORK: 

GET YO' MAN CHICKEN

• 2 tablespoons olive oil
• 6 chicken thighs, skinless
• 1 teaspoons salt
• 1/2 teaspoons pepper
• 1 medium onion, sliced
• 1 cup chicken stock 
• 1/2 cup white wine
• 1 (14.5-ounce) can crushed tomato in thick puree
• 1 teaspoon dried thyme
• 1/2 tablespoon dried rosemary
• 1 tablespoon lemon-pepper
• Hot buttered rice
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS

Heat the oil in a 12-inch skillet over medium-high heat.

Pat chicken dry with a paper towel and season with salt and pepper. Brown the chicken, meat-side down first, and turning once, about 4 minutes on each side. Transfer to a plate to reserve.

Pour off all but 1 tablespoon of oil from the pan.

Add onion to the pan and saute until tender, roughly 3 minutes. Add the stock and wine and stir, scrapping any brown bits off the bottom of the pan. Turn heat to high and reduce by half, about 3 minutes. Pour in the crushed tomatoes and add the dried herbs and lemon pepper. Add the chicken thighs back into the pan.Cover and cook on medium-low heat for 40 minutes.

Remove chicken from liquid and serve on hot buttered rice. Ladle the sauce on top and garnish with fresh chopped parsley.

VERY NICE TO MEET YOU PAT NEELY!   I am a fan!