OK Rick, here's a good recipe for the non Cook! One of my favorites, Chicken tarragon.
When you go to the store, buy:
1 cut up raw chicken, (that means it's not cooked yet).One that has been cut up into peaces.
1bottle of French Tarragon flakes, (Unless you want to spring for fresh)
1 bottle of Garlic powder (get a small bottle) I would use fresh garlic and put it through a press, but this works better for the non cook.
1 can of Pam Spray
1 Lb. Real Butter
A pastry brush to brush butter onto the chicken
1 or 2 Bottles of nice dry white wine like Rhine, or Chardonnay, any kind you like. Get a big enough bottle so you have some to drink while it's baking, and also some to enjoy while eating the chicken!!!! Remember a happy cook is a good cook!
Spry a rectangular cake pan (approx 9 1/2 inches X 13 inches) with no stick spray like Pam. You just want a fine coat of spray on the pan, not a lot.
Rinse the cut up chicken with cold water, and pat dry with a paper towel. You want the skin dry so it browns, if it's wet it will steam and not be crispy.
Place the chicken in the pan skin side up, but don't over lap them.
Melt 3 Tablespoons of real butter and brush the chicken with it, any extra, just pour into the pan If that's not enough then melt some more.
(you probably have a micro wave, put the butter into a microwaveable dish, and put it into the microwave on high for no more then 20 seconds. Check it and if it's not completely melted, set it for 5 more seconds until it's melted, don't let it boil)
Sprinkle the chicken with garlic power. Sprinkle it like you would use salt, not too much or it over powers the flavor. If you don't like garlic, just don't use it.
Sprinkle it with either dried or fresh Tarragon. No more then about a 1/4 teaspoon on each piece.
Pour a dry white wine into the pan, do not cover the chicken with the wine, just enough wine to make it cover about half way up the side of the chicken. Pour between the pieces of chicken, not on it or you'll loose the seasoning.
Add salt and pepper to your preference. (I don't use salt, and it's good enough with out it.) Let this sit at room temperature while your oven is warming up.
Make sure the baking rack is in the middle of your oven (you know, that thing under the stove)
Set the oven temp. at 350 degrees.
When your stove lets you know that the temp is 350 degrees, put the pan of chicken into the oven on the middle rack.
Set your timer for one hour and 10 minutes.
Now have a big glass of wine and sit and listen to music, or read a book or what ever.
When your timer lets you know the time is up, (If your not too drunk) take the pan of chicken out of the oven and let it rest for about 5 to 10 minutes before serving. Make sure you use a pot holder, or a heavey towel to take the pan out of the oven, the pan is 350 degrees remember, and you don't want to burn your fingers.
Oh, you could just have one of those squash baking in the oven at the same time, it will take about the same amount of time to cook. And while the chicken is resting, you can melt the butter and brown sugar in the squash.
Try this, and then it's only a short step to Coq au Vin! Even Better!
Before long, you'll have your own cooking show on TV!
Let me know how this turns out!
