This recipe should have perhaps been more properly named “Chicken Simon and Garfunkel,” but I deemed that title to be just too long. Further, “Chicken Simon” did not seem to be definitive enough; I apologize to Paul Simon for abridgment of his name in the title. The name, of course, derives from their famous song, Scarborough Fair, popular around the epoch of the Great Divorce of 1969.
The words to the song at that time sounded to me like a recipe. I was just recently in need of recipes, being newly single, and this one just burst forth like Athena from the head of Zeus, in full armor.
Much later, when the internet came into everyday use, I found other recipes bearing the full name. After scrutinizing many of them, I have come to the conclusion that my original is simpler and better. One of the authors stated that his recipe was “a very good chicken recipe.” I contend that mine is “great!”
- 1 Rock Cornish game hen, halved
- <salt> and pepper, to taste
- 1 tsp garlic purée
- ½ cup <butter>, melted
- ½ cup white wine
- ¼ tsp ground sage
- ¼ tsp ground rosemary
- ¼ tsp ground thyme
- 1 tsp garlic powder
- 1 carrot, julienned
Cut the game hen into two symmetric halves, down the back and through the breast. Lay the halves in an oil-sprayed baking dish with a cover. Rub the halves all over with <salt>, pepper, garlic purée, and some of the <butter>. Put the carrots in the pot around the halves.
Combine the wine, seasonings, herbs and spices, and remaining <butter>; stir until well mixed. Baste the bird with the wine-herb-<butter> mixture and cover with a lid.
Bake in a 350°F oven, basting often, for 30 minutes. Remove the lid and continue baking another 15 minutes, still basting, until bird is brown.
Serve with asparagus and bulgur wheat on the side.
This is a chili-like stew fit for an autumnal evening’s meal, eaten while watching Monday Night Football.
- 1 tbsp olive oil
- 2 chicken thighs, skinned, boned and sliced
- 3 oz soy chorizo (soyrizo), casing removed
- 1 tsp chopped garlic
- 1 large jalapeño chile, seeded, deveined, chopped
- 4 scallions, chopped
- 1 cup fresh mushrooms, sliced
- 1 medium tomato, cubed in ½” pieces
- 1 tsp tomato bouillon powder or 1 cube
- 1 cup dry white wine
- ½ tsp leaf oregano
Place the oil, thighs, and chorizo in a 3 qt saucepan and brown the thighs while separating the chorizo into small pieces. Add garlic, chile, scallions, and mushrooms; then continue to cook until scallions are limp, about 5 minutes. Add the oregano and wine and cook at a medium simmer until the wine has reduced by half. Serve in bowls with lower G. I. flour tortillas.