This is really good and the chicken gets so beautifully brown. All of the comments are Janets - when I have made this I throw it all in one pan and baste often to get the nice color - I don't separate the veggies from the chicken - its all thrown in together (and I only use chicken and white potatoes and sweet potatoes and shallots, not the other veggies) - just FYI. Thanks, Janet! Its a favorite here. Chances Mom/Janet Burnished Chicken Thighs with Sweet Potatoes, Parsnips and Shallots 3 tbsp olive oil 3 tbsp dijon mustard 1 1/2 tbsp balsamic salt and pepper 8 chicken thighs (I get them boned so they are easier to eat) 1 med large peeled sweet potato (I subbed 5 small potatoes quartered) cut into 1/2 inch pieces 4 med parsnips peeled and cut into 1/2 inch pieces 4 small shallots, peeled and halved thru root (I used at least 6) I also added 3 carrots, peeled and cut into 1/2 inch pieces 3 strips bacon (I used pancetta diced)cooked and crumbled Stir together oil, mustard balsamic salt and pepper in large bowl, add chicken and toss. Marinate at least 1 hr and upto 8 hrs. Heat oven to 425 degrees. Arrange chicken skin up on large rimmed baking sheet. At other end of sheet toss veggies with salt and pepper (I also added some butter). Roast 20 minutes, then baste chicken and stir veggies. Contine basting and stirring every 10 minutes. (I didn't do this just left it) When chicken is done, take veggies out and toss with 1/2 of the bacon , and transfer to serving platter, top with chicken and toss rest of bacon over. Because I used deboned thighs, I started the veggies about 15 minutes before adding the chicken and cooked the whole thing about and hour. The beauty of this dish is it can hold for quite a while without getting over done or dried out. Both times I made it when we had company and kind of forgot about it til it was time to eat. The chicken comes out a beautiful burnished brown and the veggies are sweet. Here is another favorite of ours - CHICKEN SAVOY 2 1/2- to 3-pound chicken, cut into 6 pieces (two drumsticks, two thighs, two breasts with wings) 2 tablespoons finely chopped garlic 1 tablespoon dried oregano Salt and freshly ground pepper to taste 6 to 8 teaspoons grated Locatelli or other Pecorino Romano cheese 1/2 cup red wine vinegar (preferably 7% acidity) In a 10 1/2-inch cast iron skillet or other heavy, oven-proof pan, arrange the chicken pieces skin side down and so that they do not touch each other. Sprinkle the chicken with garlic, oregano, salt, pepper and grated cheese, in that order. Place chicken in a preheated 500-degree oven for 35 minutes. Remove from oven and pour on all the vinegar at once. It should sizzle. Return the chicken to the oven for another minute or so. Arrange chicken on a platter and pour on the sauce created by the vinegar. Serve immediately. (Woodie's Note: I don't really use 500 degrees because my smoke alarm will go off, so I usually do 450 for 40-45 minutes, depends on which chicken pieces I'm using - we like dark meat the best. I also think that I use more vinegar, I don't measure, just pour it on, and I use any kind of vinegar, balsamic or red wine, doesn't really matter.)

There's that dangerous word again: "best". So many chicken salads, so many opinions, so many personal tastes. This is one I found on-line a gazillion years ago and I've made it many times. It's been tweaked. I often add some cream cheese to this (I especially like "Better Than Cream Cheese") and turn it into wraps/rolls. CURRIED CHICKEN SALAD Serves 6 Ingredients 1 1/2 lb stewed chicken, chopped 1/2 cup mayonnaise 1/3 cup plain yogurt 5 tsp curry powder 1 Tbs fresh lime juice 1 tsp honey 1/2 tsp salt (optional or to taste) 1 tsp black pepper 1 medium yellow/brown onion, chopped 1 firm-ripe mango (about ¾ pound), peeled, pitted and chopped 1/2 cup salted roasted cashews, coarsely chopped Directions Whisk together mayonnaise, yogurt, curry, lime juice, honey, salt and pepper in a large bowl. Add chicken, onion, mango and cashews and fold gently to combine. Joe

Ann, try saving it to your Clippings. Look to the right of your last post (just above this). You will see the word Clippings in green letters. Under that it will say Clip This Post. For each recipe or comment you want to save, click on Clip This Post. Another way to do it is to highlight the entire thread, or the parts you want, right click with your mouse and then click on Copy. Start a new document in Word and paste the thread into that document, then save it to your computer. If you want me to do that for you and then email it to you, let me know.

Ruthanna, Here is a rather "dressy" chicken liver recipe I cut out of the Boston Globe a number of years ago. I made it once, and my husband almost swooned! I'll type it just as it appeared. JOE SIMONE'S CHICKEN LIVERS COOKED IN MILK "Joe Simone of Tosca restaurant in Hingham soaks chicken livers in milk for a couple of hours before sauteing them in oil. He says it tenderizes the livers and gives them a cleaner flavor. To them he adds apricots, dates, and other dried fruits soaked in the Italian wine vin santo, plus pancetta and onions." 1/2 cup dried apricots, snipped into thin strips 1 cup whole pitted dates 1/4 cup golden raisins 2 tablespoons currants 1 cup vin santo (Italian dessert wine) or another sweet wine 2 pounds chicken livers 2 cups whole milk Kosher salt and fresly ground black pepper, to taste Flour (for dredging) 1/2 cup olive oil 2 slices (1/4 inch thick) pancetta, coarsely chopped 2 onions, coarsely chopped 2 tablespoons chopped fresh thyme 2 tablespoons chopped fresh sage 1/2 cupe chicken stock 2 tablespoons butter, cut into 4 pieces Half a day in advance, soak the apricots, dates, raisins and currants in the wine. Set them aside at room temperature. Several hours before cooking, rinse and clean the chicken livers, removing any veins. In a large bowl, combine them with the milk and stir gently. Cover with plastic wrap and refrigerate for 2 to 4 hours. With a slotted spoon, lift the livers from the milk. Pat them dry with paper towels. Sprinkle them with salt. Place the flour on a plate. Dredge the livers in the flour, shaking off the excess. Have on hand a plate with a double thickness of paper towel. In a large skillet, heat the oil (there should be a thin film on the bottom of the pan). When the oil is very hot but not smoking, cook the livers in batches, without crowding them. Brown them well on both sides. Transfer them to the paper towels to drain, and cook any remaining livers in the same way. Remove the fat from the skillet. Add the pancetta and onions and cook them over medium-high heat for 10 minutes or until the onions are soft and the pancetta is crisp. Add the fruit and any wine left in the bowl to the skillet along with the sage and the thyme. Cook over high heat, scraping any brown bits that cling to the bottom of the pan. Add the stock and bring to a boil. Turn down the heat slightly and cook the sauce until it is reduced by half. Add the butter and swirl it around the pan just until it melts. Return the chicken livers to the pan and warm them through. Sprinkle with salt and pepper. Serve at once. Makes 6 servings. (We enjoy chicken livers with roasted, mashed buttercup squash and sauteed broccolini, which is how I think I served this delicious rendering). seagrass