It’s the Holidays, the time of year where I get sappy.
Ok, I’m always sappy, but during the holidays I get extra sappy.
Most of my side family lives on the other side of the country, 3000 miles away. That pretty much make me the left coast Hissong.
When we were growing up we moved away from our family because of my Dad’s job. During the holidays it just wasn’t affordable to fly back. My parents, brother and I spend our holidays with ourselves and friends. It was always great, but I’ve always been envious of my cousins who got to share in those big family holidays.
It’s been important to my husband and I that Ellie know who her family is. Not just their names, but has a relationship with them. To create memories with them.
My parents are now back on the East Coast now. Which means most Christmas mornings it’s just Me, Ellie and Daddy. I still love my Christmas mornings but it’s not that big noisy crazy day. This year my Mom and Dad are heading to the left coast for Christmas. We are so excited!
For the rest of the Holiday Season I’m going to share some of my family traditions, recipes, and memories with you. I hope you’ll also share yours.
Let’s start with a recipe from my very sweet Aunt Rebecca.
Yes that is my Aunt Rebecca. Aunt Rebecca is that she’s only 2 years older than me and 20 years younger than her closest sibling.
When ever I feel old I just think “Gee, Grandma didn’t have Rebecca until she was 42, what am I complaining about.” Grandma, you really are a saint.
Now for the fabulous Garlic-Roasted Chicken recipe that Rebecca made for us when we traveled to Stamford CT in October. Recipe courtesy Food Network Magazine.
Cook Time: 25 min
Serves: 4 servings
2 tablespoons extra-virgin olive oil — I used 1 to cut down on the fat
4 skin-on, boneless chicken breasts (about 1 1/2 pounds) — I used skinless, again, to cut down on the fat
Kosher salt and freshly ground pepper
2 heads garlic
4 sprigs fresh rosemary
4 slices sourdough bread, grilled or toasted
2 tablespoons white wine vinegar
Preheat the oven to 425 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Season the chicken with salt and pepper and cook, skin-side down, until browned, about 5 minutes. Separate the heads of garlic into cloves but do not peel. Flip the chicken; add the garlic and rosemary to the skillet and transfer to the oven. Roast until the chicken is cooked through but still moist, 15 to 20 more minutes.
Place the bread on a platter and top each slice with a chicken breast. Add the vinegar to the skillet and scrape up any browned bits with a wooden spoon. Add 3 tablespoons water (next time I would use more to make a bit more sauce) and simmer until the sauce thickens slightly, about 2 minutes. Pour the sauce and garlic over the chicken and bread.