Tag Archives: Barefoot Contessa

Barely Barefoot Chicken

Back to the Barefoot Contessa for some real food.  Much as I would like to, I cannot live by butter and sugar alone, so I ventured beyond her yummy desserts.

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.

Julia (Child) always warned it’s better to cook with the same wine you would drink; since Riesling is my favorite, I had some for the pot and lots left over for later (and for sipping while cooking).

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.

Peach Cake ala not so Barefoot Contessa

This is what happens when you don’t pay attention – not what the Contessa wrote but close enough – and still tastes good.

  • 1 stick unsalted butter, softened
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 cups  flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon  salt
  • 1 teaspoon ground cinnamon
  • 2 bags frozen organic peaches – defrosted
  • 1 cup pecan halves

Cream the butter and 1 cup of the sugar until light and fluffy.  Beat in the eggs, sour cream, and vanilla.   Mix in flour, baking soda, baking powder, and salt, and cinnamon.

Spread half of the batter evenly in the greased glass  8×8 pan. Top with the peaches.  Spread the remaining batter on top, and sprinkle with the remaining sugar and the pecans.  Bake the cake for 60 to 65 minutes, until a toothpick inserted in the center comes out clean.

The sugar didn’t seem to want to melt, so I brushed the top with melted butter toward the end – worked well enough.

Serve warm with whipped cream.

For the Contessa’s recipe