MUSIC TO MY MOUTH -- favorite recipes

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Lime Chick

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Chicken Riganato


CHICKEN RIGANATO
Serves 4

Ingredients:

1/3 cup olive oil
juice of one lemon
1 teaspoon salt
4 cloves garlic, crushed
2 teaspoons oregano
3 lb. fryer, cut up
8 oz. mushrooms
1 small jar artichoke hearts, drained
1 large carrot cut in one inch pieces
4 medium to large potatoes, cut into thirds

cook

Preparation:

1. Make dressing of oil, lemon, salt, garlic and oregano.

2. Mix dressing with remaining ingredients.

3. Pour whole mess into large roasting pan (or two smaller ones). Don't crowd, it should be one layer.

4. Roast at 375 degrees until potatoes are tender, about one hour. Add water to pan, as needed to prevent scorching.


Presentation:

Serve in the roasting pan or on a large platter with all the pan juices. Accompany with a mixed green salad and garlic bread if desired.


Chef says:

This one-dish meal is simple and delicious, yet fancy enough to serve for company. Try using a box of frozen artichoke hearts in this recipe, if you can find them at the store. Thanks to Nancy Goodearl of the Houston Symphony for this recipe.

Recipes from Thomas Bacon:

Chicken with Roasted Green Chiles

Fiesta Corncakes

Red Lime Chicken Fettuccine

Black Bottom Pie

Salmon Mousse

Bill and Kathy's Wedding Soup

Chocolate Calypso Beans

Chicken Livers
with Apple

Chicken Chili

Shrimp Salad
Greek style

Chicken YaYa

Tuscan Bean Soup

Spanakopittes
(Spinach Cheese Pies)

Chicken Riganato


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