I am going to share some of my recipes with you guys too— because we all know inspiration strikes when the tummy is full!
by SOnia Semone
Ok– So don’t really slap your momma, but DO make this baked chicken. It is SO easy and so delish. I used a 4.5 lb Organic chicken. If you aren’t up for the expense of an organic chicken, buy a hormone/antibiotic free chicken.
Wash your chicken – inside and outside– pat dry
Get half a stick of butter and set it out until it is room temperature.
Add 1 tablespoon of dried Cilantro
1/2 tablespoon of Thyme, Rosemary, Sage, Dill, Marjoram, Basil, Garlic Powder
1/3 of a Tablespoon of red pepper
1/3 teaspoon of Garam Masala (you don’t have to use this if you do not have it– it just adds a small depth of flavor)
And Sea Salt and Fresh Ground Black pepper to preference
Mix all this in the butter and rub it under the chicken skin– put it everywhere– and whatever is left over rub on the top of the skin.
Add 2 cups of high quality chicken stock– I use the ones in the box without MSG and all that business
Add one Onion Sliced thin, 2 cloves of garlic, and a Package of baby Portabello mushrooms
Bake in a 350 oven, covered for about 1.45 munites. Take the lid of and bake for 15 minutes uncovered to get a nice brown on the chicken.
Take the chicken out of the pot and let rest on the side. Take half the mushrooms and onions with some liquid out of the pot and puree in a blender. Once blended add back to pot and let the whole thing reduce to 3/4 of original liquid or until just thickened. Slice chicken– and pour gravy over the top. Serve over, rice, polenta, mashed potatoes, grits, couscous or any other thing you like.
You can thank me after you have eaten it all!