My Wonderful World

W e l c o m e... And Enjoy!

Wednesday, March 16, 2011

Mahogany Glazed Chicken

I happened to catch a Barefoot Contessa "Back to Basics" show this week.   She intrigues me with her style of cooking that uses easily accessible ingredients.  The basic marinade is honey, soy sauce, ginger and garlic.   That was it!!    Upon removing from the oven, it was beautiful...mahogany glazed and so tender.    Next time...I will add a bit of HOT Thai chili sauce.  






 And here is the recipe!!


@@@@@ Now You're Cooking! Export Format

Indonesian Ginger Chicken

Oriental, Poultry

1 cup honey
3/4 cup soy sauce
1/4 cup garlic; minced
1/2 cup ginger root; peeled, grated
2  chickens,quartered; backs removed


 

Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the  honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.

Preheat the oven to 350F.

Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F.  Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.

Notes:  The Barefoot Contessa Cookbook

Yield: 6 servings


** Exported from Now You're Cooking! v5.88 **



Along with the chicken, we had our traditional brown rice and a bit of the sauce over top and my favorite version of green beans.     I saute up  small dice of bacon sprinkled with sugar.  When browned, add frozen or fresh green beans and heat through.   Add salt and pepper to taste, and a tablespoon of  cider vinegar.  




Plated and READY to enjoy!  Bon Appetit!





Post a Comment

Carnival Legend 05/04/14

Related Posts with Thumbnails
The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2013