BALSAMIC CHICKEN AND MUSHROOMSServes 4 If you can find balsamic vinegar, buy it! I've included red wine vinegar in case you can't find balsamic vinegar, but the balsamic vinegar is terrific in this recipe, and it's worth having on hand for salad dressings afterwards. 1 chicken, cut in serving pieces (about 3 pounds) Ground pepper to taste paprika 1-1/2 to 2 tablespoons olive oil, divided 2 tablespoons chopped shallots or scallions 2 cups sliced fresh mushrooms (about 1/2 pound) 1/2 cup chicken broth 2 tablespoons balsamic or red wine vinegar
Preheat oven to 350F. In large baking dish, place chicken, skin-side up; brush with 1/2 to 1 tablespoon oil and sprinkle with pepper and paprika to taste. Bake 40 minutes. Pour off and discard pan juices.
Meanwhile, in medium skillet over medium-high heat, heat remaining oil. Add shallots; saute 2 minutes until slightly softened. Stir in mushrooms; cook 2 minutes longer until lightly browned, stirring constantly. Add broth and vinegar; reduce heat to medium, and cook 3 minutes or until mushrooms are tender and liquid is slightly reduced. Pour mushroom mixture over chicken; bake 20 to 25 minutes longer until chicken is cooked through, basting occasionally with pan drippings. Serve chicken with mushroom sauce.
Nutrition Figures per Serving Calories 568. Protein 44 grams. Fat 41 grams. Carbohydrate 3 grams. Sodium 290 mg. Cholesterol 174 mg.
HARVEST CHICKEN DINNERServes 8 Acorn squash is high in vitamin A. A single serving will more than meet your Recommended Daily Allowance for this vitamin. 1 whole roaster (about 6 pounds) 1/2 cup white wine 1/4 cup brown sugar 2 tablespoons cider vinegar 1 tablespoon vegetable oil 2 teaspoons dried rosemary leaves, crushed 1 teaspoon Worcestershire sauce 2 large acorn squash
Preheat oven to 350oF. Remove and discard and visible fat from roaster cavity. Remove giblets. Tie drumsticks together and fold wings back. Place chicken in roasting pan. In small bowl, combine wine, sugar, vinegar, oil, rosemary, Worcestershire; brush mixture on roaster, covering entire surface. Roast chicken 45 minutes.
Meanwhile, cut squash into quarters; remove seeds. After 45 minutes cooking time, arrange squash in roasting pan around chicken; fill cavities with a little rosemary mixture. Roast chicken, basting occasionally 1 1/4 to 1 3/4 hours longer (depending on weight) or until juices run clear with no hint of pink when thigh is pierced.
To serve, slice chicken with degreased pan juices and accompany with squash.
Nutrition Figures per Serving Calories 574. Protein 49 grams. Fat 31 grams. Carbohydrate 24 grams. Sodium 162 mg. Cholesterol 153 mg.
CAJUN SPICED ROASTER 8 If roasters aren't available in your area, you can use a regular whole chicken, adjusting the cooking time. However, roasters are juicier and tenderer and more flavorful, so if you've got a choice, go for a roaster. 1 whole roaster (about 6 pounds) 1 to 1-1/2 tablespoons dried thyme 2 teaspoons ground black pepper 1 teaspoon salt 1/2 to 1 teaspoon Cayenne pepper 1 clove garlic, minced 2 celery ribs, sliced (leaves included) 1 onion, quartered 1/4 cup parsley sprigs 1/2 lemon 1 tablespoon vegetable oil