Community Magazine April 2014

T H C H I C K I T C H E N ESTHER DEUTSCH Who says easy can't b e fabulous? Esther Deutsch, author of CHIC Made Simple shares her philosophy: If your food looks irresistible - it tastes as such. Her recipes are designed to look – and taste – like gourmet cuisine. Yet the recipes are so easy, they take just minutes. One-Pot Chicken Dinner THIS RECIPE is dedicated to busy moms everywhere. A balanced meal that takes less than ten minutes to prepare - what more could you ask for? You don’t need lots of time or hard-to-find ingredients to put delicious wholesome food on the table quickly, and this recipe is the perfect example. And who knew that a one-pot dinner could go haute chic? This dinner is versatile enough that it can go from casual to elegant with some simple garnishing. And if you’re lucky enough to find multicolored cauliflower or broccoli, you can use the combination of colors to up the elegance factor. For a fabulous last-minute side dish, combine some of the broccoli with some of the chicken gravy and sprinkle with toasted sesame seeds. This side will make a broccoli lover out of even your most finicky eater. Ingredients: • 4 chicken bottoms, quartered • 1 lb. baby potatoes, halved or quartered • 10 cloves garlic • 20 oz. duck sauce • Montreal steak seasoning (I like McCormick) • Paprika • Onion powder • Fresh black pepper • 2 Tbsp. fresh chopped herbs of your choice (basil, rosemary, sage), plus extra to garnish • 12 oz. broccoli or cauliflower florets (fresh or frozen), or a combination of both DIRECTIONS 1. Preheat the oven to 375° F. Rinse the chicken and pat dry. Place the chicken, baby potatoes, and garlic cloves in a large baking pan. Pour the duck sauce over the chicken and potatoes. Sprinkle with the Montreal steak seasoning, paprika, onion powder, black pepper, and chopped herbs. Bake, uncovered, for 1¾ hours. Remove from the oven and spoon the gravy from the pan over the potatoes and chicken. 2. Add the florets and continue to bake, uncovered, until the broccoli is cooked through yet still slightly crunchy, about 15 minutes. Pour the gravy generously over the broccoli, chicken, and potatoes and serve warm, garnished with fresh chopped herbs. Serves 4. Pesach Recipes 86 COMMUNITY MAGAZINE