Wednesday, January 23, 2008
What's Cooking Wednesday: Chicken Rose
When I was growing up, one of our favorite family meals was something my mother called "Chicken Rose". It was actually a change on a recipe, "Chicken Breasts Piquant" by Marian Burros and Lois Levine, from their
Elegant But Easy cookbook, a bastion of 1960s entertainment cooking. The original calls for LOTS of salad oil and a variety of other things that don't appeal to my healthier, adult tastes. Also, I always believe that more vegetables enhances just about anything, so I've had fun playing around with this and getting it to a point where my 21st century family enjoys it. It is, as Jaime Oliver would say, easy-peasy!
3 boneless, skinless chicken breast halves, cut into large chunks
2/3 package of frozen artichoke hearts, thawed
1 cup fresh cremini mushrooms, wiped or rinsed, and cut in halves
1/8 cup of canola oil
1 cup of rose wine
6 TBS lite soy sauce
4 packed tsp brown sugar
3 TBS water
2 tsp ground ginger
1/2 tsp oregano
1. Preheat oven to 375.
2. Whisk together canola oil, rose wine, soy sauce, brown sugar, water, ginger and oregano.
3. Place chicken and vegetables in dutch oven or casserole. Pour sauce over them.
4. Bake at 375 for one hour.
Great with rice, couscous or pasta.
As always, nutrition information supplied by the recipe calculator at sparkrecipes.com. And please go to Shan's place for more What's Cooking Wednesday participants.