Tuesday, August 14, 2007
Artichoke and Black Olive Baked Chicken
| INGREDIENTS4 bone-in chicken breast halves, with skin 6 chicken drumsticks 2 (6.5 ounce) jars marinated quartered artichoke hearts, drained 1 (15 ounce) can black olives, drained 1/2 cup dry white wine 1/2 cup chicken broth 1 tablespoon chopped fresh tarragon salt and pepper to taste DIRECTIONSPreheat oven to 350 degrees F (175 degrees C). Place chicken breasts and drumsticks in a 9x13 inch baking dish, bone side down. Spread artichokes and olives around chicken, then mix wine and broth together in a small bowl and pour mixture all over chicken. Sprinkle with tarragon and season with salt and pepper to taste. Bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through (juices run clear) and browned. |
Baked Aloha Chicken
| INGREDIENTS1/4 cup lemon juice 1/4 cup light corn syrup 2 tablespoons soy sauce 1 teaspoon salt 1/4 teaspoon ground ginger 1/4 cup corn oil 1 (8 ounce) can crushed pineapple (not drained) 10 chicken leg quarters DIRECTIONSPreheat oven to 350 degrees F (175 degrees C). Stir together lemon juice, corn syrup, soy sauce, salt, ginger, and corn oil in a bowl until smooth. Stir in the crushed pineapple with its liquid. Place the chicken legs in an ovenproof glass baking dish, and pour sauce over top. Bake in preheated oven for 30 minutes, then turn the chicken over, and continue cooking until the chicken is tender, and no longer pink, about 20 minutes. Baste with sauce frequently while baking. ------------------ |