I just found out that, while we're in Tuscany in a couple of weeks, we'll be taking Tuscan cooking classes from the lovely Italian lady who owns the house we're renting and the vineyard it's near (and the olive grove on the other side). So, I will no doubt come back with many lovely recipes, worthy of dining "al fresco" and "in molto bene vino"...
But until then...
I'm offering a recipe that my Aunt Deb gave me years ago, saying "it's a little involved, but you might need a good company dish one day, honey." It's actually pretty damn good - I imagine that the recipe was born in, like, the mid to late 60s when there was lots of tiki-torching, lanai-sitting, drinks-with-funny-umbrella-sipping, cook-outs going on. At least that's what my Aunt Deb would like me to believe - she's living happily in a retirement community in Boca Raton.
Chicken Waikiki Beach
- 2 whole chicken leg quarters
- 2 whole chicken breasts
- 1/2 cup flour
- 1/3 cup salad oil or shortening
- 1 teaspoon salt
- 1/4 teaspoon pepper
(Sauce):
- 1 can (1 lb. 4 oz. sliced pineapple)
- 1 cup sugar
- 2 tbsps. corn starch
- 3/4 cup cider vinegar
- 1 tbsp. soy sauce
- 1/4 teaspoon ginger
- 1 chicken bouillon cube
- 1 large green pepper (cut into 1/4 inch thick circles)
1. Wash chicken and pat dry with a paper towel. Coat chicken with flour
2. Heat oil in a large skillet; add chicken a few pieces at a time and brown on all sides. Remove as browned to shallow roasting pan, arranging pieces skin side up. Sprinkle with salt and pepper.
3. Preheat oven to 350 degrees.
4. Make sauce: Drain pineapple, pouring syrup or juice into a 2 cup measure. Add water to make it 1 1/4 cups.
5. In medium sauce pan combine sugar, cornstarch, pineapple sauce or juice, vinegar, soy sauce, ginger, bouillon cube. Bring to boiling stirring constantly. Boil 2 minutes and pour over chicken.
6. Bake, uncovered, for 30 minutes. Add pineapple slices and green pepper; bake 30 minutes longer, or until chicken is tender.
7. Serve with fluffy white rice.
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