Golden Oven Fried Chicken

Ed's mother,Geri made this recipe regularly when he was growing up, and it became a family favorite. 
I think she got it from The Ladies Home Journal in the 1960's or 70's.I found similar recipies on several websites, but was surprised it doesn't feature prominently on any them.
I honestly think it's better than deep fried chicken in flavor and texture.It's certainly easier.
It is unique for the nutty,cheesy breading that sticks to the chicken with just a coating of melted margarine (yes,I said margarine) and crushed garlic.I have tried this recipe with butter and it doesn't work, as butter will burn on the bottom of the baking dish.
I added a step which is not in the original recipe by marinating the chicken for 24 hours in a mixture of buttermilk,hot sauce,salt,honey and pepper.I find thighs are best for this recipe because of their size and ability to cook longer without drying out.I patted the marinated thighs dry with paper towels before dipping them in the melted margarine and breading them.

For the marinade: 3 lb. bone-in, skin-on chicken thighs, trimmed of excess fat and skin. 2 cups buttermilk 1 teaspoon hot sauce (or more to taste) 1 tablespoon honey 1 teaspoon salt 1/2 teaspoon fresh ground black pepper For the wet coating: 1/2 cup margarine (2-8oz.sticks) 1 garlic clove, crushed or minced For the dry coating: 1 cup dry bread crumbs 1/4 cup grated Parmesan cheese 1/4 cup slivered almonds, finely chopped 2 tbsp. chopped fresh parsley 1 tsp. salt 1/4 tsp. dried thyme 1/8 tsp. pepper instructions: Combine buttermilk, hot sauce, honey, salt and pepper in a gallon sized ziplock bag or a bowl large enough to accommodate the chicken and marinade.Add chicken to the marinade and soak 24 hours. Remove chicken from marinade and thoroughly pat dry with paper towels. Heat oven to 375 degrees. Melt the margarine in a 9x13 pyrex baking dish in the preheated oven.When melted, remove the dish from the oven and add garlic to the melted margarine. In a medium bowl or pie plate, combine bread crumbs, cheese, almonds, parsley, salt, thyme and pepper; mix well. Dip chicken pieces in melted margarine garlic mixture in baking dish on all sides.transfer chicken one piece at a time to breadcrumb mixture and thoroughly coat. Return the coated pieces to the baking dish, skin side up. Bake uncovered about 1 hour or until tender, basting occasionally with pan drippings.

Chickpea Tomato Ragout

Ingredients

1 tablespoon extra virgin olive oil,plus extra to serve

1 small yellow onion,finely diced

2 cloves garlic, minced

1/4 teaspoon crushed red pepper flakes

1/2 teaspoon ground cumin

1/2 teaspoon fennel seed,coarsely ground

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup dry white wine or dry sherry
1- 15 ounce can chickpeas drained and rinsed

1 -8 ounce can tomato sauce

1/4 cup water

1/4 cup fresh basil,torn

Instructions 

Heat olive oil over medium heat in a 12 inch nonstick skillet until shimmering.

Add onion and sauté until translucent, about 5 minutes.

Add the garlic and cook 30 seconds stirring constantly.

Add pepper flakes, cumin and fennel seed,cook one minute, stirring constantly.

Remove pan from heat and add wine.

Return pan to heat and cook until wine has dissolved.

Add chickpeas and tomato sauce,then slosh out tomato sauce can with 1/4 cup water and add to the skillet.

Bring to a simmer and cook five minutes until thickened.Add salt and pepper to taste.

Remove pan from heat, cover and allow to cool to nearly room temperature,@30 minutes.

Stir in basil and finish each serving with a drizzle of extra virgin olive oil.

Serve with cooked farro or brown rice and sauteed or raw vegetables of choice.

2 servings

Green Beans with Mustard Sauce

Ingredients

2 T vegetable or avocado oil,divided
1 lb green beans,trimmed and cut into 3rds (1-1/2 inch pieces)
1 lrg. shallot,minced
3 cloves garlic,thinly sliced
1/4 tsp salt
1/2 tsp black pepper
1/4 tsp crushed red pepper flakes
1/8th tsp dry thyme
1/2 cup dry sherry
3 T Dijon mustard
1 tsp Worcestershire sauce

Instructions

Heat 1 tablespoon oil in a 12inch nonstick skillet on high until shimmering.
Add green beans and toss through oil to coat.
Pat into a single layer and cook without stirring for 1 minute.Stir and repeat until green beans are slightly charred on all sides,reducing heat if browning too quickly.
Cover and cook for 2 minutes or until beans are tender crisp.
Uncover and clear a space in the center of the pan.
Add remaining tablespoon oil along with shallot,garlic,salt,pepper,red pepper flakes and thyme.
Cook 30 seconds,then combine with beans and cook another 30 seconds.
Remove pan from heat and add sherry,mustard and Worcestershire.
Reduce heat to medium and return pan to burner.
Toss beans with sauce and reduce until thickened and beans are tender and well coated,2-3 more minutes.Serve immediately.

Peperonata (Stewed Savory Peppers)

Adapted from Lidia’s Celebrate Like an Italian by Lidia Bastianich

Ingredients:

1/4 cup extra-virgin olive oil

4 -6 garlic cloves,thinly sliced across the width

4 anchovy fillets, chopped

2 medium onions, sliced pole to pole into 1/2 inch thick wedges

6 small (or 4 large) bell peppers (red, yellow, and orange), cut into 1-inch strips

1 tsp kosher-salt

1/2 cup pitted kalamata black olives

1/4 cup drained capers in brine (or small green pitted olives)

1/2 tsp crushed red pepper flakes

1/2 tsp. fennel seed

One 28-ounce can whole San Marzano tomatoes, crushed by hand,or canned crushed tomatoes

1 sprig rosemary

1 sprig thyme

1/2 cup water or red wine

1 teaspoon Balsamic Vinegar

Mashed Potatoes,Polenta,,pasta ,rice or 

Grilled or toasted country bread, for serving

Instructions:

Heat the olive oil and garlic in a large non- stick skillet over medium low heat. Cook garlic stirring constantly until garlic is browned, being careful to adjust the heat so not to burn.Off heat,remove garlic from the oil with a slotted spoon and set aside for garnish.

Return pan to heat and when the oil is hot, add the anchovies.

Cook and stir until they dissolve into the oil, about 1 to 2 minutes.

Add the onions, and cook until they begin to wilt, about 4 minutes.

Add the peppers, and season with the salt.

Add the olives, capers, and red pepper flakes, fennel seed and get everything sizzling; then add the tomatoes,rosemary and thyme sprigs. Slosh out the tomato can with 1/2 cup water or wine, and add that to the pan.

Cover, and cook until the peppers begin to droop, about 10 minutes.

Uncover, and cook until the peppers and onions are tender and sauce is thick and flavorful, about 10 to 15 minutes more.Remove pan from heat,take out rosemary and thyme sprigs and stir in Balsamic Vinegar.Garnish with reserved fried garlic slices.

Serve with potatoes,polenta,rice or a basket of grilled bread on the side.