I decided I needed to add something besides sweets to my blogs. After looking at all my cookbooks, I realized that I didn’t have many cookbooks for other foods besides sweets. I mean, after all, isn’t the meaning of life having dessert? I pondered awhile about what type of REAL food I should cook. After looking in all my REAL food cookbooks, I found this recipe.
This recipe called for cutting up a whole chicken. After cutting up about a million chickens in culinary school, I was not about to cut up another one. I deserved to buy my chicken already cut up. Though I have to admit, I can cut up a chicken better than the grocery store.
I enjoyed cooking this recipe and it really turned out to be a “keeper”. You do have to keep basting the chicken to keep it moist. The only thing I would change is, I would omit the lemon juice. That’s just my personal preference. The lemon juice added a “twang” to it that I didn’t care for. I added more plum jam, sherry, and red wine vinegar. I like my sauce to be more sweet (go figure) than “twangy”. I hope you will enjoy this recipe, too.
This recipe came from the Williams-Sonoma Kitchen Library, CHICKEN. It’s on page 81.
Tricia brought me some of this dish for lunch while I am recovering from rotator cuff surgery. It was delicious!! I really liked the sweet taste of the sauce. Thanks Tricia.
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