It’s been awhile since I gave you a recipe…I am not always mindful of posting recipes when there is so much to think about, chalk it up to spring fever.
We had some friends in for dinner on St. Patrick’s Day and one of our guests only eats chicken, no red meat, no pork no fish. So the search was on for a new recipe for chicken that would fit my entertaining criteria.
I used to be in the Junior League and during my tenure I found Junior League cookbooks to be a reliable source of really good food. I find a lot of the JL cookbooks provide recipes for busy women who want to entertain family and friends but not spend 3 days in the kitchen. This suits me just fine. In fact, I look for recipes that take that philosophy a step further, make-ahead as much as possible.
While reading through my cookbooks in search of a tasty chicken recipe I pulled one of my ‘go to’ JL cookbooks, “Stop and Smell the Rosemary” by the Junior League of Houston, printed in 1996. I can’t begin to list all of the great meals we’ve had using this book, it’s never let me down. I found a recipe called Champagne Chicken and gave it a try. It was delicious and so easy, so I thought I would pass it along.
[Note: You will have to copy and paste this onto a page for keeping; photo via FotoSearch, royalty free]
In addition I have included 6 table settings that inspire me to set the table for spring, with a nod in at least one of the images to recognize St. Patrick’s Day.
Champagne chicken ~ serves 4
[Adapted from Stop and Smell the Rosemary]
1 ½ cups champagne (or sparkling white wine)
18 sprigs fresh thyme, minced
5 tablespoons fresh lime juice
6 cloves of garlic, chopped
3 large sprigs of fresh rosemary, minced
4 boneless, skinless chicken breast halves
¾ teaspoon salt
¼ teaspoon pepper
Fresh rosemary sprigs for garnish
Combine champagne, thyme, lime juice, garlic, and rosemary in a medium baking dish. Add chicken breasts. Season with salt and pepper. Cover and refrigerate overnight.
Preheat oven to 375°. Remove chicken from marinade and place in small roasting pan. Roast chicken 20 to 30 minutes. Spoon pan drippings over chicken and garnish with fresh rosemary sprigs.
I get the chicken ready for the oven early in the day, refrigerate until 1 hour before baking.
I served this with roasted baby Yukon potatoes *not baked potatoes smothered in sour cream that you see in the image above and fresh Blue Lake green beans. Here is the Roasted Baby Yukon Potato recipe:
1 1/2 pounds small yukon gold potatoes (or new potatoes)
2 tablespoons butter
1 large shallot, minced
1 large clove of garlic, minced
salt and papper
Pierce potatoes in several places with a fork. Melt butter in a large skillet over medium heat. Add potatoes. Season with salt and pepper. Cover and cook potatoes until almost tender, shaking skillet occasionally, about 25 minutes. Add shallot and garlic, reduce heat to medium low. Cook until potatoes are tender and brown, about 10 minutes. Serve immediately.
I hope you’re having a wonderful spring and that you will drop me a line and share your favorite ‘entertaining’ recipes. I love to hear from you!