Recipe - Herb-Crusted Chicken

1 Whole head garlic; cloves
separated and peeled
1 cup Loosely packed fresh
cilantro leaves
1 cup Loosely packed fresh parsley
leaves
1 cup Loosely packed fresh basil
leaves
1/3 cup Loosely packed fresh mint
leaves
One half cup Extra virgin olive oil
One half cup Balsamic vinegar
One fourth cup Brown sugar
2 pound Granny Smith apples;
(approx. 5 apples)
8 pound Chicken cut into serving
pieces; (chicken breasts
with skin on and bonein
recommended)

Here are recent posts to the rfcj ng ...

From: Philip & Karen Selwyn pkselwyn@erols.com

Source: PALM BEACH POST September 5, 1997

Apples and green herbs figure into many Rosh Hashanna menus as apples
represent sweetness and herbs represent growth and renewal.

Put the garlic cloves in the food processor and mince. Add the herbs and
pulse the machine, stopping to scrape down the sides until the herbs begin
to form into a ball.

Make the marinade: Combine the vinegar, oil, and brown sugar in a bowl and
whisk until emulsified.

Peel and core the apples and cut each into eight wedges. Lay the apples
along the bottom of a pan large enough to hold the chicken in a single
layer.

Lay the chicken pieces, skin side up, over the apples and prick each piece
in a couple of places with a fork. Using your hands, pat the herb mixture
over the chicken, forming a crust. Pour the marinade very, very slowly over
the chicken, taking care not to dislodge the herb crust.

Cover the pan with foil and marinate overnight.

Preheat the oven to 375 degrees.

Bake the chicken for 1 hour, basting occasionally, until chicken is cooked
through.

Gertrude and Martin Peller Karen Peller Selwyn

Posted to JEWISHFOOD digest V97 #311 by "Jeffrey A. Freedman"
jefffree@eskimo.com on Nov 29, 1997