The Sexy Forever Recipe Bible (81 page)

SERVES 2

NOTE
 “Airline” breast refers to a chicken breast with the breastbone removed but the wing bone attached. Ask your butcher to do this for you, making sure to keep the skin attached. If you can’t get this cut, use a boneless breast with the skin attached.

wild mushroom sauce

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

1 tablespoon extra virgin olive oil

1 garlic clove

1 cup fresh wild mushrooms

2 sprigs fresh thyme, leaves only, or ¼ teaspoon dried

¼ cup dry white wine (use stock for Detox)

½ cup chicken stock or broth, preferably
homemade

1 tablespoon veal or chicken demi-glace (optional)

1 tablespoon unsalted butter

Sea salt and freshly ground black pepper

Place a sauté pan on medium heat. Add the olive oil and the whole clove of garlic to infuse the flavor into the oil. Sauté the garlic for about 1 minute, and then add the mushrooms and thyme. Sauté until the mushrooms are crusty and golden brown, 10 to 15 minutes. Add the wine to deglaze the pan, scraping the browned bits from the bottom of the pan to release the flavor. Continue cooking until the wine reduces by half. Add the chicken broth and demi-glace, if using, and reduce again by half. Whisk in the butter and remove from the heat. Season with salt and pepper and serve as desired.

MAKES 1½ CUPS

clay pot chicken and leeks

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

4 large leeks, washed and halved, green tops removed

One 8-pound chicken, cut into pieces with skin removed

3 tablespoons ground cumin

Sea salt and freshly ground black pepper

3 tablespoons unsalted butter

3 cups chicken stock or broth, preferably
homemade

If you have a clay pot, soak it in water overnight (or for at least 1 hour). If you don’t have a clay pot, use a Dutch oven.

Preheat the oven to 325°F.

Line the bottom of the pot or Dutch oven with a third of the leeks. Then make a layer with half of the chicken. Sprinkle half of the cumin, salt, and pepper over the chicken. Dot with a tablespoon of butter.

Begin layering again with another third of the leeks and the remaining chicken, cumin, salt, pepper, and butter. Over the top layer, put an additional layer of leeks. Pour in the stock. Cover and bake for 2 hours or until chicken is cooked through. Serve chicken pieces in shallow bowls with spoonfuls of the sauce and leeks.

SERVES 4

lemon roasted chicken

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

6 chicken legs, thighs attached (about 3 pounds)

2 medium yellow or sweet (Vidalia or Maui) onions, quartered

6 lemons

10 garlic cloves, pressed

1 tablespoon dried rosemary

½ teaspoon cayenne

Sea salt and freshly ground black pepper

Preheat the oven to 300°F.

Skin the chicken, if you like. Place the legs in a roasting pan with the quartered onions. Squeeze the juice from the lemons all over the chicken and then rub the pieces with garlic. Sprinkle on the rosemary, cayenne, salt, and pepper. Roast for about 90 minutes, or until cooked through.

To serve, pour the lemony garlic juices over the chicken and onions.

SERVES 6

moroccan chicken with preserved lemon rinds

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2