Ingredients
2 tbsp olive oil
1 tbsp minced garlic
3/4 tsp salt
1/2 tsp cinnamon
1/2 tsp black pepper
1 3 lb chicken, skinned and
1 .cut into 8 pieces
1 lb 4 oz red potatoes, cut into
1 1/8 thick slices
1/4 cup white wine vinegar
1 option: instead of the whole
1 .chicken, you can use 2-3
1 .whole skinned chicken
1 .breasts, cut in halves
Directions
1. Preheat the oven to 375F. Spray an 8" square baking pan with
non-stick cooking spray.
2. In a large bowl, combine the oil, garlic, salt, cinnamon, and
pepper. Add chicken and potatoes; toss well to coat thoroughly.
3. Arrange chicken in a single layer in prepared baking pan; add
vinegar, then top evenly with potatoes. Bake 40-50 minutes, until
potatoes are tender, chicken is cooked thoroughly and thigh juices
run clear when pierced with a fork. Serve topped with pan juices.
Lin's notes: Since we don't like dark meat, I used 2-3 whole skinned
chicken breasts, cut in halves, and then cut in half again. I also
peeled the potatoes, as Pat doesn't like potato skins. It turned out
great! I served this with a green salad and white wine.
Each serving provides: 3/4 fat, 2 proteins, 1/2 bread.
Per serving: 199 calories; 18 gm protein; 8 gm fat; 14 gm
carbohydrates; 14 mg calcium; 260 mg sodium; 50 mg cholesterol; 1 gm
dietary fiber.
Source: Weight Watchers Slim Ways with Chicken cookbook Typed in MM
format by Linda Fields, Cyberealm BBS, Watertown, NY 12/31/95
315-786-1120
Servings: 8 servings
Chicken Marguerite Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Weight Watchers
The History of Recipes
Written cooking instructions as an idea can be observed back into the far past, at least as far back as the Egypt of the Pharoahs, and quite possibly further than that. In practice though, these, early cook books were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Continuing our culinary historical journey, we have two recipe books published in the fourteenth century : a book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these two books are unconnected to the indian food that appears on menues today, but rather descriptions of the types of food prepared for the rich and wealthy people of those days. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods and spices from the holy land, including parsley, basil and rosemary. The introduction of these new tastes led to an eruption in recipe publications, some of which still exist in academic collections. The TV revolution brings us TV cooks and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes such as those found on this site. |
We hope you enjoy this Chicken Marguerite recipe.
