Cookbooks. Oh, how I love them. Even with all of the websites and blogs devoted to cooking, I still get a rush when I break the binding on a brand new cookbook that’s filled with glossy pictures of recipes that just might land on my kitchen table.
Even though I am an accomplished and even semi-formally trained cook (I’ve taken classes at Johnson and Wales), I welcome new inspiration wherever I can get it. After years and years of cooking meals, it’s helpful to get a new perspective from a someone else that loves food as much as I do.
Enter Katie Workman…
Recently I was invited to attend a lunch at Scollay Square with the Boston Brunchers. It was a fabulous lunch of grilled prosciutto wrapped with asparagus, flat iron flank steak with chimichurri sauce, and strawberry shortcake for dessert.
A fine lunch at an equally fine establishment that served an incredible mimosa. And boy could I wax poetic about Scollay Square’s mimosa, but I’d rather tell you about Katie.
We were at the lunch to discuss Katie Workman’s new cookbook The Mom 100. A compilation of 100 recipes that will help moms everywhere make delicious meals for their families, utilizing ingredients that you not only can pronounce, but most likely have in your stockpile.
For me the sign of a good cookbook is how many pages I’ve marked. As you can see, there are quite a few recipes that I’m looking forward to making in The Mom 100.
This recipe utilizes your broiler. Does that scare you? It scared me. I was convinced that I was going to light the house on fire. But I didn’t. However, I did make one of the best chicken dishes that has ever graced my table.
Katie suggests serving Lemon Chicken with a good starch that sucks up the wonderful lemony sauce. I highly recommend white rice. It was the perfect accompaniment for this meal. A satisfying meal the whole family devoured.
1 cup fresh lemon juice (from 4 to 6 lemons)
2/3 cup olive oil
1 tablespoon red wine vinegar
2 teaspoons finely minced garlic
1 teaspoon dried oregano or thyme
Kosher or coarse salt
1/4 teaspoon freshly ground black pepper
4 bone in chicken breasts with skin (2 to 2 1/2 lbs)
6 bone in chicken thighs with skin ( 2 1/2 to 3 lbs)
1/4 cup Italian flat leaf parsley (optional)
Preheat the broiler with the rack placed about 8 inches away from the heat source.
Put the lemon juice, olive oil, red wine vinegar, garlic, oregano or thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper in a container with a lid and shake well to blend.
Place the chicken pieces skin side down on a rimmed baking sheet and salt them lightly. Broil for 15 minutes. Turn the pieces, lightly salt them, and broil them until the skin is crisp and golden brown and the juices run clear when the pieces are pierced with a fork, 15 to 20 minutes longer.
Remove the chicken from the broiler, leaving the broiler on. Cut the breasts and thighs in half (you can use a clean dish towel to hold the chicken steady so you don’t burn yourself; cut across the bone if you have a very strong sharp knife or cut just alongside the bone if a crosswire cut is too difficult.
Pour off all but 1 tablespoon of fat, and return the chicken to the baking sheet.
Shake the lemon sauce again and pour it over the chicken. Turn the pieces over so they are evenly coated with the sauce, making sure all of the pieces end up skin side down.
Broil the chicken until it has browned a bit more, another 2 minutes, then turn the pieces skin side up and broil them until the skin is browned a bit more, about 3 minutes longer. Remove the chicken from the baking sheet and, if you are using the parsley, stir it into the sauce still in the baking sheet. Pour the sauce over the chicken and serve.
This is just one of the many inspired, delicious, practical but family pleasing recipes in The Mom 100. From meatloaf, to chocolate chip cookies, this cookbook is chock-a-block full of fool proof recipes that any Mom could fall back on.
With the upcoming wedding/bridal shower season, this would make a lovely gift for any bride to be. Also, a fantastic gift for Mother’s Day. It’s the gift that keeps on giving.
How would you like to win your own copy of The Mom 100? To enter, leave your first name, last initial, and the state you are from. Two readers will each win a copy of Katie Workman’s cookbook The Mom 100.
Entries must be received by Friday, May 4th 11:59 pm ET. Good luck!
This is not a sponsored post. I did receive a copy of The Mom 100 to review and had the opportunity to lunch with the fabulous Katie Workman. All opinions are my own.