One lesson I have learned over my years of preparing new recipes is that it is not enough to simply ensure that I have all the ingredients (or reasonable facsimiles thereof) before starting; it is imperative to read the instructions as well. Woe has been begotten on more than one occasion when I discovered that I should have started preparing the food hours before I actually did. So I am pleased to report that I was successful in my preparation of this tasty recipe from the New York Times Cooking pages. A marinade of sherry, honey, line juice, crushed garlic, cinammon, salt, and pepper was easily mixed and poured over the whole, fresh, cut up chicken we'd recently procured from Maribett Farm. The chicken marinated in the refrigerator for about 8 hours and then was placed in the oven for 50 minutes at 350 degrees. As the recipe instructed I basted often and was pleased with the juicy, tender, savory, and sweet meal that resulted. I served this was mashed potatoes on the side and a Chardonnay to complement.
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