After the October snow... - The Jewish Standard

What a week it has been! My home was still without power as of this writing. It is Tuesday and the thermometer registered 47 degrees. I am grateful for friends who have opened their homes and hearts to us. The good news is that the situation is temporary and by the time readers get their Jewish Standards on Friday, everyone should have power and be up and running with computers and regular routines.

My cousin Joycie recently sent me a favorite "Recipes By Ruth" column for a chicken dish. She saved this one by my beloved mom, Ruth Janoff, the inspiration for my Cooking With Beth blog . Since the weekend calls for something delicious and home-cooked, I am sharing it with my readers.Enjoy!!

Oven Fried Chicken With Lemon Sauce

Sauce:

1 tablespoon soy sauce
1/8 teaspoon salt
1/2 teaspoon pepper
1/4 cup light olive oil
1/2 cup lemon juice
2 tablespoons fresh lemon peel
1 glove garlic, crushed

Chicken:

1/2 cup unsifted flour
1/8 teaspoon salt
1/4 teaspoon pepper
2 teaspoons paprika
two- three pound chicken fryers, cut in eighths
1/2 cup olive oil

Combine all sauce ingredients and make sauce. Refrigerate for at least one hour before using. Preheat oven to 400 degrees. Next, prepare chicken. Mix flour, salt, pepper, and paprika and coat chicken. Take skin off the chicken (to be healthier..or leave on if you prefer). Put chicken pieces (skin side down –if you leave the skin on) and arrange in a single layer in a baking pan. Brush chicken with olive oil. Bake uncovered for 30 minutes. Turn chicken and pour sauce over it. Bake 30 minutes or longer until chicken is brown and tender. Makes 6 servings.

Cooking with Beth

After the October snow…

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