It's kinda sad how happy good food makes me. There are few things I treasure as much as a home-cooked meal made with love and dripping in reduction sauce.
This weekend was shortened by a 36 hour sleepless problem-solving marathon Roy had to attend to at work, so I made us some of my favorite Barefoot Contessa chicken last night for dinner. As I mentioned, I am quite a fan of the Contessa, and like to double the recipe for the sauce so I can baste and save some for future marinades (this is the original, un-Sarah-ized version):
1 cup honey
3/4 cup soy sauce
1/4 cup minced garlic (8 to 12 cloves)
1/2 cup peeled and grated fresh ginger root
2 (3 1/2 pound) chickens, quartered, with backs removed. Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator**
Preheat the oven to 350 degrees F.
Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.
In addition to the chicken, I made some fresh string beans from the farmer's market in Brooklyn Heights, Israeli salad a la Sarah, Sugar free Angel food cake with Balsamic macerated strawberries and fresh concord grape juice from the farmer's market grape ladies.*sigh* deliciouso!
* while this is recommended, I've found that 3-6 hours works equally well. Obvi, you want to marinate as long as possible.
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