My adaptation of Ina Garten’s lemon chicken was as easy as Ina’s and delicious – substituting limes (from a local tree) for lemons, basil for the thyme and oregano, and skinless chicken breasts for skinned.
The Barefoot Contessa suggests making couscous and “haricot vert” to accompany the chicken – too much trouble for me – threw some red potatoes and carrots into the pot, and sopped up the great juices with a rustic bread (from the Farmer’s Market).
The Barefoot Chicken
Mince 9 cloves of garlic and heat in 1/4 olive oil for one minute. Do not let the garlic brown. Remove from heat and add 1/2 cup wine, 2 tablespoons dried basil (fresh will not work here), 2 tablespoons fresh lime juice (or lemons if you have them).
If you are using a pot that can go into the oven, hurray for you. Otherwise, pour the sauce into a baking dish that will fit 2 to 4 chicken breasts. Cut up the limes and tuck under the breasts. Cut the red potatoes into quarters and place around the breasts, along with carrot chunks cut on the diagonal. Spoon a little sauce over the breasts and bake at 400 degrees for about 30 minutes.