Braised Chicken with 40 Cloves of Garlic (Fine Cooking) The garlic is good squeezed on baguette slices to sop up the juices. Chicken pieces can be used instead of a whole chicken if you prefer. 3-1/2- to 4-lb. chicken Kosher salt and freshly ground black pepper One-half lemon 1/4 tsp. sweet Hungarian paprika 2 Tbs. extra-virgin olive oil 40 cloves unpeeled garlic, separated and any loose papery skins removed (about 2 large heads) 1/2 cup dry white wine 2 sprigs fresh thyme 2 sprigs fresh rosemary 2 sprigs fresh flat-leaf parsley 1 cup lower-salt chicken broth Toasted baguette slices for serving Position a rack in the lower third of the oven and heat the oven to 400F. Trim any excess fat from the cavity of the chicken. Pat the chicken very dry and season inside and out with 2 tsp. salt and 1 tsp. pepper. Squeeze the juice from the lemon half and set the juice aside. Put the juiced lemon half in the chicken's cavity. Cross the chicken legs and tie them together; tuck the wings under the chicken. Using a small sieve, dust the breasts and legs with the paprika. Heat the oil in a 3- to 4-quart Dutch oven (large enough to fit the chicken snugly) over medium-high heat. Add the chicken, breast side down, and cook until the skin is browned, about 2 minutes. Turn and cook the back and sides until browned, 2 to 3 minutes per side. Transfer the chicken to a plate and pour off and discard the oil left in the pot. Return the pot to medium-high heat. Add the garlic and wine to the pot, stirring to deglaze the browned bits from the bottom. Return the chicken to the pot, setting it breast side up on top of the garlic. Add the herbs to the pot, pour the broth over the chicken, and bring to a boil. Cover and transfer the pot to the oven. Cook, basting the chicken every 20 minutes, until an instant-read thermometer inserted in the thigh registers 160F, 45 minutes to 1 hour. Uncover and continue to cook the chicken until the thermometer registers 165 to 170F in the thigh and the juices from the thigh run clear when the thermometer is removed, about 10 minutes more. Transfer the chicken to a cutting board and the garlic cloves to a serving platter; cover both loosely with foil to keep warm. Strain the braising liquid from the pot into a small saucepan; discard the herbs. Tilt the pan so the juices collect in one corner and spoon off and discard as much of the fat as possible. Bring to a boil over medium-high heat. Simmer until reduced to 3/4 cup, about 5 minutes. Season to taste with salt, pepper, and some of the reserved lemon juice. Carve the chicken and transfer the pieces to the serving platter with the garlic. Serve with the sauce and the baguette slices.

Classic Slow-Cooker Pot Roast (Family Circle) 1 large onion, diced 1 cup baby carrots, sliced 1/4 inch thick 1 rib celery, sliced 1/4 inch thick 2 cloves garlic, chopped 1 boneless chuck roast (about 3 pounds), tied 1 teaspoon olive oil plus 2 tablespoons 1 teaspoon salt 1/4 teaspoon black pepper 2 cups sliced white button mushrooms OR: 1 package (8 ounces) sliced white button mushrooms 4 sprigs fresh thyme 1 bay leaf 1 cup beef broth 1/2 cup dry red wine 2 tablespoons tomato paste 2 tablespoons olive oil 3 tablespoons all-purpose flour 1 pound egg noodles In 5- to 5 1/2-quart slow cooker, layer onion, carrots, celery and garlic. Rub the roast all over with the 1 teaspoon olive oil; season the roast with the salt and pepper. Scatter the mushrooms over the vegetables in the slow cooker, and place the chuck roast on top. Tuck thyme sprigs and bay leaf into mixture. In medium-size bowl, whisk together beef broth, wine and tomato paste; pour over meat. Cover slow cooker; cook on high heat for 6 hours. Remove chuck roast from slow cooker; keep warm. Pour the liquid with the vegetable mixture from the slow cooker into a medium-size saucepan; remove and discard the bay leaf and thyme sprigs. Bring to a boil. In a small cup, stir together the 2 tablespoons olive oil and flour until well blended and smooth. Stir the flour mixture into the liquid in the saucepan. Boil, stirring, until liquid is slightly thickened, about 1 minute. Meanwhile, cook noodles in large pot of lightly salted boiling water following package directions. Drain the noodles well. Slice pot roast. Serve with gravy and cooked noodles. Nutrition Facts Servings Per Recipe 10 servings Amount Per Serving Calories 545 Total Fat (g) 30 Saturated Fat (g) 10 Cholesterol (mg) 130 Sodium (mg) 433 Carbohydrate (g) 34 Fiber (g) 2 Protein (g) 33

Hi Lucky!! Chicken with Mushrooms and Marsala (Tyler Florence) The picture looks delicious and the reviews were also good. 3-pound whole free-range chicken, cut into 8 pieces Kosher salt and freshly ground black pepper Extra-virgin olive oil 1/2 stick unsalted butter, room temperature 2 garlic cloves, peeled and minced 1/2 bunch fresh thyme sprigs (about 8 sprigs) 2 cups button mushrooms, halved 2 shallots, diced 1 1/2 cups sweet Marsala wine 1 cup chicken broth 1/2 stick unsalted butter, cut into cubes 2 cups penne pasta Rinse the chicken pieces with cool water, then pat dry with paper towels. Season the chicken pieces well with salt and pepper. In a large roasting pan heat a 3-count of olive oil (about 3 tablespoons) over medium heat. Add chicken and brown in hot oil about 10 minutes, until golden all over, turning pieces occasionally to brown on both sides. Remove chicken from pan and set aside on a plate tented with aluminum foil. Add garlic, thyme, mushrooms, and shallots to hot roasting pan. Season with salt and pepper and saute until mushrooms are brown and shallots are slightly caramelized. Deglaze the pan with Marsala and chicken broth, scraping the brown bits off the bottom of the pan with a wooden spoon. Nestle the chicken back in the pan, making sure each piece has good contact with the bottom of the pan. Top each chicken piece with butter. Cover the pan, leaving lid slightly askew. Cook over medium-low heat for 30 minutes until chicken is cooked through (180 degrees F), basting the chicken with the pan juices periodically. Meanwhile, in a large pot of boiling salted water, cook penne pasta according to package directions; drain. Season the chicken with salt and pepper. Serve with hot penne.

Glenda, it's great with ginger snaps, too! Yum!! This is from this month's Southern Living: Bananas Foster Upside-Down Cake 1/2 c. chopped pecans 1/2 c. butter, softened and divided 1 c. firmly packed light brown sugar 2 Tbsps. rum 2 ripe bananas 3/4 c. granulated sugar 2 large eggs 3/4 c. milk 1/2 c. sour cream 1 tsp. vanilla 2 c. all-purpose baking mix (Bisquik) 1/4 tsp. ground cinnamon. Preheat oven to 350. Bake pecans in a single layer 8 to 10 minutes or until toasted and fragrant, stirring once. Melt 1/4 c. butter in a lightly greased 10" cast-iron skillet or 9" round cake pan over low heat. Remove from heat and stir in brown sugar and rum. Cut bananas diagonally into 1/4" slices; arrange in concentric circles over brown sugar mixture. Sprinkle pecans over bananas. Beat granulated sugar with remaining 1/4 c. butter at medium speed with mixer until blended. Add eggs, 1 at a time, beating until just blended after each addition. Add milk and next 2 ingredients; beat just until blended. Beat in baking mix and cinnamon until blended. (Batter will be slightly lumpy.) Pour batter over mixture in skillet. Place skillet on a foil-lined jelly-roll pan. Bake at 350 for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 10 minutes. Run a knife around edge to loosen. Invert onto a serving plate, spooning any topping in the skillet over cake. Serves 8.