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Sunday, April 10, 2011

Engagement Chicken: One of My Favorite Chicken Recipes of All Time


This comes from Ian Garten, known as the Barefoot Contessa on the Food Network. She is one of my favorite chef's to watch and learn from.  She calls it this because two young women from New York made it for their boyfriends and they were engaged shortly thereafter, thus the name. This is juicy, tasty healthy.

Recovering from an eating disorder, disordered eating or obesity requires we become friends with food. That means we don't look to it to relieve stress, to punish ourselves, to silence uncomfortable feelings. That what these struggles are really about. We are hurt somewhere in our past, usually childhood, we seek relief, we find food does it and we set off a damaging, deadly at times, self destructive cycle that leads to self-hate and loathing. We may continue the cycle for years until we decide we no longer want to live like this and want to return to health. Sadly some never get to this point.

So, I hope this recipe is one you can make for yourself, family or some friends so you can eat a healthy meal in the fellowship of people you care about.  This is how food is meant to be shared. To be viewed as fuel for the body, heart, mind, soul to be savored and enjoyed in the company of those we love.

 Enjoy and if you make this let me know what you think of it.

Make it a great day!

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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