Baked Lemon Chicken

Ingredients :

4 boneless skinless chicken breasts

3 tablespoons butter

⅓ cup chicken broth

2 tablespoons fresh chopped Thyme (2 tsp dried)

2 teaspoons fresh chopped Rosemary (½ tsp dried)

4 tablespoons fresh lemon juice

4 teaspoons lemon zest

1 tablespoon honey

2 teaspoons minced garlic

Salt and pepper to taste

Optional: fresh rosemary and lemon slices for garnish

Method :

1.Preheat oven to 400 degrees and grease a baking sheet or large casserole dish.

2. Melt butter in a large skillet over medium-high heat. Add chicken and cook chicken 2-3 minutes on each side just until browned. Transfer chicken to prepared baking sheet.

3.In a small bowl whisk together chicken broth, lemon juice, lemon zest, thyme, rosemary, honey, garlic, salt and pepper.

4.Pour sauce over chicken. Bake 20-30 minutes (closer to 20 for smaller chicken breasts, closer to 30 for larger) until chicken is cooked through. Every 5-10 minutes spoon the sauce from the pan over the chicken.

5.Garnish with fresh rosemary and lemon slices if desired and serve.

Quick Caesar Salad

Ingredients :

4 piece cooked boneless chicken sliced ( Crispy chicken, Fried fresh or leftovers)

½ Cup or enough Mayonnaise

2 tbsp Lemon juice

1 tbsp Worcestershire sauce

50g grated Parmesan (optional)

1 garlic clove, crushed

Crushed Pepper (to taste)

Salt (to taste)

50g crouton or toasted bread pieces

1 large lettuce or 4 Little Gem, ripped into pieces

Tomatoes, Avocado ( Optional for garnish)

Method :

1. In a large bowl, mix the mayonnaise, lemon juice, Worcestershire sauce, grated Parmesan and garlic, then season.

2. When ready to eat, add the chicken slices, croutons and lettuce.

3. Mix well and sprinkle with extra Parmesan.

4. Garnish with Tomatoes, Avocado if you like.

Coq Au Vin

Ingredients:

• Ideally a rooster, or 1 or 2 chickens (1.5kg ), cut into 8 pieces or more
• 1/2 bottle of full-body Burgundy red wine or Cotes du Rhone
• 6 diced bacon slices
• 250gm button mushrooms
• A dozen small white onions
• 2-3 mashed cloves of garlic
• 2 peeled and quartered carrots
• Sunflower oil
• Unsalted butter
• Bouquet of herbs: 2 sprigs of thyme and 1 bay leaf, tied all together with string
• Parsley
• Salt
• Pepper
• If cooking the same day, add 1/4 cup of cognac or brandy

Method:

1. A day in advance, clean and cut the rooster/chicken in 8 pieces or more. Pour half a bottle of red Burgundy wine over.
2. Add the small white onions, the quartered peeled carrots and the herbs. Cover and put in the fridge.
3. The next day, remove and drain the chicken and vegetables. Put the wine aside for later use.
4. Brown the chicken pieces with oil in a skillet. Remove the chicken. Using the same skillet, add garlic to the vegetables and heat for a couple of minutes
5. Put the chicken and the vegetables in a large sauce pan. Pour the wine and add salt and pepper.
6. Bring to a boil at moderate heat.
7. Cover and cook at low heat for 1 or 2 hours.
8. Heat bacon, onion and mushrooms in a skillet until brown (10 minutes).
9. When the chicken is ready, add bacon, onion and mushrooms in the pan, cook and stir for 2 or 3 minutes. Taste and correct the seasoning.
10. Add parsley to the chicken when finish. Prepare rice or potatoes to serve with Coq au vin.
11. For cooking the same day: In step 5, do not pour the wine in the pan now. Pour instead cognac or brandy over the chicken. Ignite the spirit with a match. Be extra careful the heat is off and your face away. Shake the pan for a few seconds. You can now pour the wine in the pan and follow the recipe as indicated.