From: hyler@jaana.ast.saic.com (Buffy Hyler)
Newsgroups: rec.food.cooking
Subject: Re: Simple but unusual Chicken recipes?
Date: 27 Jul 92 15:42:46 GMT
Reply-To: hyler@jaana.ast.saic.com
Organization: SAIC

In article 1791@viewlogic.com, brad@buck.viewlogic.com (Bradford Kellogg) writes:
>
>Sometime within the last year, perhaps it was only within 6 months,
>an issue of Bon Appetit magazine had a chicken recipe that employed
>fresh rosemary. A friend of mine prepared it and it was simply 
>sublime. 
>
>If anyone out there subscribes to Bon Appetit (I should be quite 
>amazed if there is not), why not be a lovely person and look through 
>your collection. When you find it (of course you will), post this 
>recipe. I will attempt to locate this recipe myself, but not being 
>the subscriber I fear any promises might end up empty.


I'm not sure if these are the ones, but these were the only two that
had chicken and fresh rosemary as ingredients in the last years worth
of Bon Appetit (that I could find).  If not, they both sound pretty
good so I'll post them anyway! :-)


May 1992, Chicken in Cava
  Cava, Spain's sparkling wine, is readily available at supermarkets and
liquor stores.  A couple of brands to look for are Freixenet and Codorniu.

4 servings

 1   cup  dry cava or other sparkling wine
12        fresh thyme sprigs or 2 teaspoons dried, crumbled
 2   tbsp fresh lemon juice
 4        large garlic cloves, chopped
 2        large fresh rosemary sprigs or 1/2 teaspoon dried, crumbled
 4        chicken breast halves

  Combine first 5 ingredients in large bowl.  Add chicken breasts and
season with salt and pepper.  Cover bowl with plastic and regrigerate
chicken at least 6 hours, turning occasionally.  (Can be prepared 1
day ahead)

  Preheat oven to 350 degrees F.  Remove chicken breasts from marinade
and place in small roasting pan.  Reserve marinade.  Roast chicken breasts
until just cooked through, basting occasionally with marinade, about 35
minutes.  Arrange chicken breasts on platter.  Tent with foil to keep warm.
Pour pan juices into medium saucepan.  Add reserved marinade to saucepan.
Cook mixture over medium heat until reduced slightly, about 5 minutes.  
Season sauce to taste with salt and pepper.  Spoon sauce over chicken and
serve.



May, 1991  Sauteed Chicken with Garlic and Rosemary
  The piquant garlic and rosemary sauce beautifully complements the richness
of the sauteed chicken.  If you're not a garlic lover, you'll want to reduce
the amount here to suit your taste.  Partner the main course with steamed
baby carrots and rice with peas; chocolate mousse for dessert would complete
this menu nicely.

4 servings

 2  pounds  chicken thighs
 2  tbsp    olive oil
 3          large cloves garlic, minced
 2  tbsp    chopped fresh rosemary or 1 tsp dried, crumbled
 1  cup     canned chicken broth
 2  tbsp    red whine vinegar

 Fresh rosemary sprigs (optional)

  Season chicken thighs with salt and pepper.  Heat oil in heavy skillet
over high heat.  Add chicken to skillet and saute until brown, about 5
minutes per side.  Reduce heat to medium-low, cover skillet and fry until
chicken is cooked through, about 15 minutes.  Transfer chicken to bowl.
Discard all but 2 tablespoons drippings from skillet.  Add garlic and
rosemary to skillet.  Cook until just fragrant, stirring constantly, about
1 minute.  Add broth and vinegar to skillet.  Increase heat and boil until
sauce is reduced to 1/2 cup, scraping up browned bits, about 7 minutes.  Season
sauce to taste with salt and pepper.  Return chicken and accumulated juices to
skillet.  Cover and cook over low heat until chicken is heated, about 10
minutes.  Spoon sauce over.  Garnish with rosemary.


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Buffy Hyler (hyler@jaana.ast.saic.com)
SAIC, Campus Point
San Diego, California
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