Recipe - Roasted Chicken Italian Style (Italkin)

8 Chicken breast halves
(around 4 pounds); or 16
drumsticks (or half and
half) skinned and
defatted; washed in cold
running water; and dried
with paper towels.
2 Shallots; minced
6 Cloves (large) garlic;
smashed, peeled; and minced
2 lg Onions; peeled, halved,
and cut or sliced up thin
2 tablespoon Olive oil
One half cup Fresh lemon juice
4 Bay leaves
12 Fresh plum tomatoes;
quartered; or
1 cn (28oz) whole plum tomatoes;
drained
4 Fennel bulbs (greens
removed; cut or sliced up thin)
One fourth cup Chopped Italian flatleaf
parsley
1 cup Sodiumreduced chicken
broth; defatted
2 teaspoon Hungarian paprika
Salt and freshly ground
pepper to taste

From: Pat Gold plgold@ix.netcom.com

Date: Sat, 03 Aug 1996 16:44:20 0700
Deliciously Healthy Jewish Cooking, Harriet Roth. Serves: 8 (1 Chicken
Breast Half = 1 Serving) (Meat)

You may substitute boneless chicken breasts; however, meat cooked on the
bone is more flavorful.

1. Place the chicken parts in a large bowl or plastic bag. Combine the
remaining ingredients and pour over the chicken. Cover or seal and marinate
in the refrigerator overnight.

2. Preheat the oven to 375 degrees F.

3. Arrange the chicken and vegetables in a single layer in a roasting pan
or an attractive 3quart casserole. Place in the upper third of the oven
and bake uncovered for about an hour, or until the chicken and vegetables
are tender and lightly browned. To Serve: Garnish with watercress and
accompany with farfel ring filled with steamed young carrots and snow peas,
and fresh rhubarb or applesauce.

Per Serving: 4.5 gm total fat, 1.03 gm saturated fat, 1.6 gm fiber, 216
calories, 73 mg cholesterol, 18.7% fat, 208 mg sodium, 41 calories from
fat.

JEWISHFOOD digest 299

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.