This is a hard one! I think it would have to be something that has a sauce to keep it moist during reheating - how about chicken?

Posted by: chase (My Page) on Mon, Oct 28, 02 at 9:29
How about Chicken Cacciatore. It would be lovely served with wide noodles tossed in some Olive Oil and sprinkled with parmesan cheese. You can easily double the recipe. It also freezes well. Thaw overnight before re-heating or bake directly from the freezer, allowing about 1 1/2 hours.

Chicken Cacciatore

8 Chicken breasts or a combo of breasts and thighs
1 1/2 T Olive Oil
1 1/4 c Onions,Chopped
8 oz Mushrooms,rinsed, drained , and quartered
1 1/2 t Garlic,Minced
1 t Dried Oregano
2 T Parsley,Chopped
2 c Tomato Sauce
1/2 c chicken broth
1/2 c Kalamata Olives, pitted and quartered (optional)

Rinse the chicken and pat dry. Sprinkle lightly with salt and pepper. Pour 1 tbsp oil into a 10-12" nonstick pan over med-high heat. When hot,add the chicken and brown well(work in batches if it won't all fit). As chicken pieces are browned, transfer to a foil pan (8-9" square). In the
same pan, add the remaining oil and the onions, mushrooms, garlic, oregano and parsley. Stir often over med-high heat until vegetables are limp (12-15 minutes). Stir in the tomato sauce and chicken broth. Bring to a boil over high heat, stirring often; reduce heat, cover and simmer
about 20 minutes to blend flavors. Add olives to sauce, remove from heat and pour over the chicken in the pan. Seal pan with foil and bake, covered, in a 375°f oven for 1 to 1 1/4 hours.

CHICKEN OSSO BUCCO

Tamara Bandstra, Grand Haven, MI
$200 Winner March 2001, BH&G
4 servings

8 medium drumsticks (about 2 lbs.)
2 Tbsp all purpose flour
2 Tbsp olive oil
1/2 cup chopped carrot
1/2 cup chopped onion
1/2 cup chopped celery
4 cloves garlic, minced
1/2 cup dry white wine (or chicken broth)
1 - 8 oz. can tomato sauce
1/4 cup chicken broth
1 tsp finely shredded lemon peel
1 Tbsp lemon juice
1 sprig fresh thyme
1 bay leaf
2 cups dried penne pasta
Fresh parsley to garnish (optional)

Remove skin from chicken. Place flour in a plastic bag. Add chicken, a few pieces at a time, shaking to coat. In a 10 inch skillet brown chicken in hot oil over medium heat about 5 minutes per side or until golden. Remove chicken; set aside. Add carrots, onion, celery and garlic to skillet. Cook and stir for 4-5 minutes or until lightly browned. Carefully add wine to skillet, scraping up any browned bits. Stir in tomato sauce, the 1/4 cup chicken broth, the lemon peel, lemon juice, thyme, and bay leaf.

Return chicken to skillet. Bring mixture to boiling; reduce heat. Cover and simmer for 35-40 minutes more or until chicken is done. Discard thyme and bay leaf. Meanwhile, prepare penne according to package directions. Drain well. To serve, spoon chicken and sauce over pasta. Garnish with snipped parsley.

A pork loin might "hold" all right, especially if you can freeze it in some of the marinade. I like this one, with a cider reduction:

APPLE CIDER BRINED PORK ROAST
3 cups apple cider
3 cups water
1 bay leaf
¼ cup salt
1 tbls black peppercorns
1 tbls coriander seeds
1 2 lb. Pork loin, trimmed
2 cups cider
1 ½ tsp chopped fresh rosemary
1 ½ tsp chopped fresh sage
1/8 tsp freshly ground black pepper

Combine the first 6 ingredients in a saucepan and bring to a boil, stirring until salt dissolves. Remove from heat, cool, and pour into a Ziploc bag or container big enough to hold the pork loin. Add pork, seal and let marinate 8 hours or overnight.

Preheat oven to 350, bring 2 cups cider to a boil over medium high heat. Boil until cider is thickened and reduced to ¼ cup, about 15 minutes. Set aside. Remove pork from bag or container and discard brine. Place pork on broiler pan or baking dish and lightly coat with cooking spray. Sprinkle with remaining herbs and bake about 1 hour, until pork is done, basting twice with the reduced cider in the last 20 minutes of baking. Remove from oven, baste with remaining cider reduction. Let stand 10 minutes before slicing.

Serves 8

200 calories per 4 oz. Serving, 6 grams fat

Annie

Chicken Marbella from the Silver Palate is a great company/crowd dish. This dish can be served warm or room temp. Quote from the Silver Palate " The chicken keeps and even improves over several days of refrigeration". If I was making this I would make in advance and refrigerate and then cook when you were preparing the risotto but you could cook in advance and then rewarm but I would not freeze it.

Don't be put off by the ingredient list, people just love this dish! Kids can just have the chicken pieces.

Chicken Marbella - Serves 10-12

9 pounds chicken - either whole birds quartered or a combo of thighs and breasts (If using breasts be sure not to overcook)
1 head garlic peeled and chopped
1/4 cup dried oregano
salt and pepper to taste
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted Spanish olives
1/2 cup capers and a bit of the juice
6 Bay leaves
1 cup brown sugar
1 cup white wine
1/4 cup Italian parsley, chopped

Combine chicken garlic, oregano,salt,vinegar, oil, prunes, olives. capers and bay leaves. Marinate & refrigerate overnight.

Arrange chicken in a single layer in one or two large baking dishes. Spoon marinade over evenly. Sprinkle chicken evenly with brown sugar and pour white wine around them.

Bake in a for 50 minutes to 1 hour at 350. Do not over cook.

Transfer chicken and prunes etc to a serving platter. Moisten with a few spoonfuls of the sauce. Sprinkle with chopped parsley. Pass the remaining sauce in a sauceboat.

If preparing a few days in advance refrigerate cooked chicken in the sauce and allow to come to room temp before reheating, just until warmed through.

If serving cold allow to come to room temp before serving.

I had a progressive dinner a week ago....it's always a problem!
How to hold something while you are going somewhere else and yet have it be something other than a "pasta bake" or a beef stew.
I had pork tenderloin that I had cooked but not quite done....and left it at room temp while we ate hors d'ouvres and salad....then sliced and warmed on the stove top with wine and the onions that it was cooked with.
Worked very well....but I was home cooking it half the afternoon.
Wonder if you could cook that the day before and reheat in the oven set to go on 30 minutes before you arrive?
Linda C

Thanks to all who responded. Can anyone recommend a "festive" sauce to accompany a pork tenderloin dish. Maybe something with whole cranberries, figs, dates, nuts...?

I made this one last year for New Years and I was out of town until that day. I marinated the chicken before I left and froze it in the marinade. (I skipped the olives.)

Aunt Sadie's Chicken --Jessica
Ingredients for Marinade:
1/2 cup light olive oil
1/2 cup balsamic vinegar
3 Tbs. fresh parsley, chopped
1 head garlic, diced
Salt and pepper to taste
4 sprigs fresh oregano, chopped
1 cup pitted black olives, halved
8 boneless, skinless chicken breasts
3 bay leaves
8 shallots, diced
2 Tbs. olive oil
3/4 cup brown sugar
1 cup sun-dried tomatoes, halved
Two 16-ounce cans artichokes, halved and drained
1 cup red wine
Preparation:
In a bowl, combine olive oil, balsamic vinegar, parsley, garlic, salt and pepper to taste, oregano and halved black olives. Pour over chicken breasts in baking dish and top with 3 bay leaves. Cover dish with plastic wrap and refrigerator overnight.
After chicken has marinated overnight, saute diced shallots in 2 tablespoons olive oil and drizzle over chicken. Add light brown sugar, halved sun-dried tomatoes and halved and drained artichokes. Pour red wine over all and bake in 350-degree oven for an hour.