Sharing a picture of tonight’s dinner with you, French Country Chicken, from the cookbook, Simple, Healthy, Fresh 1.0
Thought I would give the recipe from the cookbook for you, then on successive First Fridays of each month, i’ll post a new free recipe from the cookbook. I use a white drinking wine for the liquid with water, leaving a crisp background taste throughout the baked chicken. Being diabetic, I found the long cooking/baking time removed the alcohol and didn’t raise my blood sugars, but if you wanted, substitute a low-sodium chicken stock for the wine. Sometimes I will put a bay leaf inside the cavity to increase the mellow flavors of the herbs de provence, but I left it out, to enhance the spice mixture. I always add lavendar to my herbs de provence if it isn’t included. I would serve with pan fried/sauteed asparagus, fried caramelized Brussels sprouts with garlic and pepper and/or baked squash with wine, with a large, crispy-crunchy three-leaf lettuce salad.
1 sale or bargain chicken, washed and dried.
EVOO-FCP.
1 cup white drinking wine, 1/2 cup water
Spices: BOT, 1 tbsp herbs de provence, 1 tsp ea. onion and garlic powders, black and white peppers.
Place chicken, breast side up, in baking dish/pan, sprinkle inside with spice mixture. Rub EVOO-FCP over chicken and rub spice mixture evenly over chicken. Add wine and water, bake for 350 for 1- 1 1/2 hours until thigh juices run clear.
Brick ONeil 
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