First of all, thank you to Garvi'ela Stiedemann and Chris for following my blog!
Here we are...Sunday already. Isn't the weekend always too short? I am working on a few different projects - writing, experimenting with some new recipes, crocheting when I can stand the yarn to sit on my lap.....it's sooooo hot here.
Anyway.....This meal I am about to share with you was prepared (and enjoyed) two weeks ago. Going through my photos I realized I never posted it. My bad..... but it's another simple meal that you can have on your table in about hour, without tending to it all that time.
Ingredients needed are.........
Extra Virgin olive oil
4 ounces thinly sliced prosciutto, cut into ribbons
2 spring fresh rosemary
1 cut up chicken (I used quarters)
3/4 cup chicken stock
1/2 lemon, juiced
salt and pepper
Simple, especially if you are in a hurry to get something on the table. I don't always have prosciutto in the fridge but this time, I did.
Ready to get started?
Preheat oven to 350 F
In an ovenproof pan that is large enough to hold all the chicken, drizzle enough olive oil, say 2 tablespoons and then a bit more.
Add prosciutto and rosemary and saute, stirring until prosciutto is crisp and brown. This takes about 4 minutes.
Push it to one side of the pan. Season your chicken pieces with salt and pepper and add to the pan, skin side down. Cook for about 5 minutes or until is starts browning. Turn it over...another 3 minutes.
Turn the chicken again, stick the pan in the oven and roast until the chicken is tender and cooked through, about 30 more minutes.
Take the pan out of the oven. Remove the chicken and prosciutto from of the pan and arrange on a platter to keep warm while you prepare the pan sauce.
Pour out all but about 1 tablespoon of the rendered chicken fat and return the pan to the stove top. Stir in the stock and lemon juice.
Cook over medium heat, scraping up the flavors stuck to the bottom of the pan with a wooden spoon, until reduced to a syrup, 3 to 5 minutes. Season with salt and pepper. Drizzle the pan sauce over the chicken and serve immediately
I served with lemon steamed green beans and roasted potatoes.......
And bread of course.
We are back from Doug's last appointment in Port Richey and I have lots of photos to share. Stay Tuned...........
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