I love this newfound ability of mine to cut a chicken into eight pieces. It saves me from putting on my best "damsel in distress" voice while twirling my hair and asking Jon if "oh wouldn't he please carve the chicken for me?"
Now don't get me wrong. I am perfectly able to carve a chicken. And I am very supportive of the feminist movement - we girls CAN do anything, right Barbie? However, I am not above using my feminine wiles to get out of performing a task I hate. (I used this same tactic to avoid carrying heavy trays when I was a waitress)
So chicken gets cut into eight pieces, marinated, and then roasted. Leftover mashed potatoes are recreated as potato pancakes, and just in case you didn't get the memo about feta week - I threw some on a salad. Voila. Dinner is served - without any help from my "big strong husband."
1 cup dry white wine
1 cup dried mission figs
2 cloves garlic, smashed
1/2 small onion, halved
1 Tbsp olive oil
1 tsp salt
1/2 tsp ground allspice
1 chicken, cut into eight pieces
1) Combine first eight ingredients in ziplock bag with chicken pieces. Refrigerate overnight.
2) Heat oven to 375. Arrange chicken pieces in single layer in large roasting pan. Cover with marinade. Discard onion. Cover pan with foil. Roast 40 minutes.
3) Remove foil, turn chicken pieces over; roast 20 minutes more. To serve,arrange chicken on platter. Spoon figs and juices on top.
Each Serving has:
|Total Fat||6.7 g|
|Total Carbohydrate||30.0 g|
|Dietary Fiber||5.4 g|