Chicken in the Garden and on the grill

I haven’t looked back, but I’d be willing to bet that I’ve already shared this chicken recipe — probably last year at this time. But it’s one that bears repeating.

Chicken in the Garden can just as easily be prepared in the oven, but making it on the grill is a good idea on some of these hot summer nights when you don’t want to heat up the kitchen.

The beauty of this recipe is that it can be tailored to the individual eater’s tastes or to what is in season in your garden or the local farmers market. In DotMom’s “Mixing & Musing Cookbook” it is credited to Mrs. Gilbert Hagen.

Chicken in the Garden

For each person:

2 or 3 pieces of chicken

1 pared potato

1 small whole tomato

1 peeled onion

2 mushroom caps

2 green pepper rings

2 tablespoons rice

1 tablespoon Worcestershire sauce

¾ teaspoon salt (I’d use less!)

Dash of pepper

Dash of paprika

Butter

Method: Fold a sheet of aluminum foil double (or use a single sheet of heavy duty foil). On the foil place the chicken, potato, tomato, onion, mushrooms and green pepper rings. Sprinkle with rice, Worcestershire, salt, pepper and paprika. Dot with butter. Fold foil to form packet.

Cook over glowing coals or place in shallow pan and bake in 400 degree oven 1¼ hours. If cooking over coals, turn the foil packages every 20 or 30 minutes.

Note: In my experience, this does not take 1¼ hours to cook, especially if each person has an individual foil packet, which is the way it’s done at our household. I would guess that 45 minutes would be sufficient for an average-sized chicken breast. I generally put the rice on the bottom of the packet and sprinkle it with a bit of liquid (water or chicken broth) to ensure that it gets done.

 

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