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Hi Everyone,

I hope you are well. 

I haven’t been cooking much lately since I came home from the hospital but Bob was craving a roasted chicken and I did manage to prepare that using a new recipe and it was absolutely Fabulous!

So I have to share it.

I keep reading about “engagement chicken”. If you are not familiar with the story,  here is an excerpt from an article I read in The Daily Meal by Carlton Jared Lockett.

“The recipe was developed by Kim Bonnell, who gave it to co-worker Kathy Suder to prepare for her boyfriend. Soon afterward, the couple was engaged. The recipe was so spot-on that it became a hit in their office. Three other colleagues tried this secret weapon, and marriage proposals soon followed. Even Howard Stern’s wife used the recipe to win his heart. Some say the way to a man’s heart is through his stomach — maybe this recipe will win your beau’s eternal affections”.

 Cute, right? It is even what Meghan Markle made Prince Harry for dinner before he proposed. I wasn’t looking for another marriage proposal but I had to try this chicken recipe. When I saw how easy it was, I was ready to cook.

I used the recipe courtesy of Ina Garten and added a few side dishes, mustard & brown sugar-glazed carrots ( I make this every year for Thanksgiving) and smashed Yukon gold potatoes.

It was a quick and delicious meal.

(PS- I didn’t get a marriage proposal but Bob did say that he loved the chicken. And loved that I made it for him even when I didn’t feel well. That is what you do after 34 years together, you take care of each other.)

I hope you give all of these recipes a try and enjoy them as much as we did.

They could be a nice addition to your Thanksgiving table.

Until my next post, make every day a celebration!

Stay well,

Diane

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Engagement Roast Chicken

Prep Time:5 min ***Cook Time:1 hr. 35 min***Level: Intermediate***Serves:3 Courtesy of Ina Garten…

Ingredients

• 1 (4 to 5 pound) roasting chicken
• Kosher salt and freshly ground black pepper
• 2 lemons
• 1 whole head garlic, cut in 1/2 crosswise
• Good olive oil
• 2 Spanish onions, peeled and thickly sliced
• 1/2 cup dry white wine
• 1/2 cup chicken stock, preferably homemade
• 1 tablespoon all-purpose flour

Directions

Preheat the oven to 425 degrees F.

Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.

Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.

Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.

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Carrots Glazed with Mustard and Brown Sugar

Brown sugar caramelized with butter and Dijon mustard creates a sweet-hot glaze for carrots. A sprinkling of fresh chives adds a colorful finish.

Ingredients:

• Salt, to taste
• 8 large carrots, peeled and sliced on the
   diagonal
• 1 Tbs. unsalted butter
• 1 Tbs. Dijon mustard
• 1 Tbs. firmly packed light brown sugar
• Freshly ground pepper, to taste
• 1/3 cup coarsely chopped fresh chives or flat-leaf Italian
   parsley

Directions:

Bring a saucepan three-fourths full of water to a boil over high heat. Salt the water, add the carrots and cook until tender, 6 to 8 minutes. Drain well.

Return the carrots to the pan and set over medium heat. Add the butter, mustard and brown sugar, season with salt and pepper, and stir gently to coat. Cook, stirring constantly until the carrots are evenly glazed. Transfer to a warmed serving bowl and sprinkle with the chives. Serve hot.

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