Banoffi Pies

Sweet Pies and Tarts

Banoffi Pies

Adapted from The Unofficial Harry Potter Cookbook by Dinah Bucholz

Banoffi pies: bananas and toffee topped with cream. This recipe has always intrigued me and I’ve been meaning to make it for a while. I tried it this summer in Stratford-Upon-Avon and decided I had to make them before leaving for college. Unlike the one I had in England, these are individual pies. I must admit that banoffi pie is now officially one of my favorite pies. The combination is absolutely fantastic and, as my mom said, it is a little reminiscent of a dulce de leche pie, a classic from our home, Argentina. I sincerely hope you like these as much as I do. However, if you are absentminded, DON’T make them.

Pie Crust

Ingredients:

  • 1 ¼ cups all-purpose flour
  • 2 tbsp sugar
  • ¼ tsp salt
  • 8 tbsp cold butter, cut into pieces
  • 4-6 tbsp ice water

Directions:

  1. Place the flour, sugar and salt in the bowl of a food processor and pulse to combine. Scatter the pieces of butter over the flour mixture and pulse until the mixture resembles yellow meal without any white powdery bits remaining.
  2. Turn the mixture into a large mixing bowl. Sprinkle 4 tablespoons of water over the mixture and toss with a rubber spatula until the dough sticks together. Add more water 1 tablespoon at a time if the dough is dry (better too wet than too dry), Form the dough into a disk and wrap it in plastic. Chill at least 1 hour or up to 3 days.
  3. Preheat the oven to 425F (218C). Roll out the chilled dough on a generously floured surface to 1/8-inch thickness. Cut out six 5-inch circles. Fit the circles into a 6-cup muffin pan. Freeze the shells for 15 minutes.
  4. Line the shells with aluminum foil, making sure to cover the edges. Fill with beans or pie weights. Bake in the preheated oven for about 20 minutes until the dough is dry and set. Remove the aluminum and weights, reduce the oven temperature to 350F (177C) and bake the shells for about 8 more minutes until they are browned.
  5. Remove the shells from the oven and the muffin pan. Allow to cool.

Toffee

Ingredients:

  • 1 14-oz can condensed milk

Directions:

  1. Place the can of condensed milk in a pot and cover completely with water.
  2. Bring it to a boil and boil for three hours. Check frequently to refill the pot if the water level drops. If the water level drops too low, the can may explode.
  3. Turn off the heat. When the can is cool enough to handle, remove it from the pot and chill in the refrigerator until cold.

Banoffi Pies Close-Up

Whipped Cream Topping

Ingredients:

  • ½ cup heavy whipping cream
  • 2 tbsp confectioners’ sugar

Directions:

  1. Beat the cream and confectioners’ sugar with an electric beater in a mixing bowl until stiff peaks form.

Banoffi Pies mío

Assembling the Pies

Ingredients:

  • Pie shells (recipe above)
  • Toffee (recipe above)
  • ½ ripe, firm banana, cut into 12 slices (do not peel and slice until ready to assemble the pies)
  • Whipped cream topping (recipe above)

Directions:

  1. Lay 2 banana slices in the bottom of each slice.
  2. Spoon 1½ tablespoons of the toffee over the bananas in each shell.
  3. Finish with a dollop of the whipped cream or pipe it over the toffee.
  4. Keep refrigerated until ready to serve. Serve within 24 hours.

 

Comments: We were all delightfully surprised by these mini pies. They are truly very delicious and I highly recommend them. I insist, you must be very careful when making the toffee. Three hours might sound like a lot but I brought down a book and my computer and was fine, but you have to keep a constant watch over it. You do get quite a lot of leftover toffee. It is delicious to eat on its own; you might decide to make more pies. I also recommend, since it is very similar to dulce de leche, to spread it over toast, on a crêpe, crumpets, scones or even over ice cream.

Wonderful, yummy, delectable gooey-ness!

Wonderful, yummy, delectable gooey-ness!

Saffron Chicken with Zucchini

Poultry

Pollo con calabacines al azafrán

Adapted and Translated from Comer Bien magazine

This recipe is really quite easy and straightforward. It’s a perfect dish for a weekday dinner. It only takes about 30 minutes to make and there are no complicated steps. It’s simple but looks attractive with the bright green of the zucchini and the yellow of the saffron.

Ingredients:

  • 500 g chicken breast
  • 300 g zucchini
  • 3 tbsp cooking oil
  • ½ tsp paprika
  • 1 bay leaf
  • A few saffron stems or ground saffron dissolved in 1 cup milk
  • Pinch of salt

Directions:

  1. Dice the chicken breasts into 2-centimeter pieces. Wash and dry the zucchinis and cut them into thin slices.
  2. Heat the oil in a pan. Then add the chicken and cook for about 2 to 3 minutes, stirring often, until golden brown. Add the paprika, zucchini, bay leaf, the saffron and milk mixture and the salt. Stir well to combine, Cover the pan cook slowly for about 15 more minutes.
  3. Remove the bay leaf and transfer the chicken and zucchini mixture to a serving dish.

 

Comments: It is essential to use well-flavored saffron for this recipe. Bad quality saffron will have little taste and won’t boost the flavor of the chicken. You might also try substituting the saffron for curry. Accompany the dish with couscous or rice.

The Chicken Served with Couscous

The Chicken with Couscous

Summer Vegetable Galette

Pizza, Vegetarian

Summer Vegetable Galette

Adapted from The New York Times

Galettes usually have fruit fillings. They are like pies but with a more rustic look. Melissa Clark from The New York Times says, “A pie is homey. A tart is fancy. And a galette splits the difference, but is easier than either one.” The good thing about galettes is that you don’t need to be extra careful; it’s ok if they look a bit messy because they are supposed to have that rustic look. Here is a recipe for a vegetable galette, which I highly recommend. The combination of vegetables with the goat cheese and crust is exquisite.

Ingredients:

  • 2/3 cup all-purpose flour
  • 2/3 cup whole-wheat flour
  • 1 tsp sugar
  • ½ tsp salt
  • 1 egg
  • Cream, as needed
  • 113 g (1 stick) butter, cut into big pieces
  • 2 tsp lemon juice
  • 1 lb eggplant, trimmed and thinly sliced
  • ¾ pound zucchini, trimmed and thinly sliced
  • 1 lb tomatoes, cored and thinly sliced
  • Cooking spray
  • Salt, to taste
  • Pepper, to taste
  • 3 oz goat cheese, softened
  • ½ tsp ground thyme

Directions:

  1. In a large bowl, mix together the flours, sugar and salt. In a measuring cup, lightly beat the egg. Then add just enough cream to get 1/3 cup. Lightly whisk the egg and cream together.
  2. Add the butter to the flour mixture and use your fingers to break it up. You need chickpea-size chucks of butter. Drizzle up to ¼ cup of the egg mixture over the dough and sir until it just starts to come together; reserve the remaining egg mixture. Mix in the lemon juice.
  3. Put the dough on a lightly floured counter. Knead it into uniform piece and flatten it into a disk. Wrap it in plastic and chill for 2 hours or up to 3 days.
  4. When you are ready to make the galette, roll out the dough to a 12-inch circle (it can be ragged). Transfer it to a rimmed baking sheet lined with parchment paper. Chill while preparing the filling.
  5. Preheat the oven to 425F (218C). Spread out the eggplant, zucchini and tomatoes in one layer on 3 separate cookie sheets lined with parchment paper. Spray the vegetables with cooking spray or drizzle with olive oil if you prefer. Season them with salt and pepper. Roast the vegetables for about 35 to 40 minutes, turning the zucchini and eggplant halfway through. The eggplant and tomato will be golden at the edges and the zucchini tender. Don’t brown the vegetables too much. Transfer them to a bowl and toss them together.
  6. Decrease the oven temperature to 400 F (204C). In a small bowl, combine the softened goat cheese and thyme. Spread the mixture over the crust, leaving a 1½ -inch border all around. Arrange the vegetables evenly over the goat cheese. Fold up the edges of the crust, pleating to hold the filling in; again, no need to be neat. Brush the pastry with the leftover egg and cream mixture.
  7. Bake the galette for about 30-40 minutes in the oven until golden brown. Cool the galette for at least 20 minutes before slicing (it will still be warm).

 

Comments: This is another very yummy meal. It is not too hard to make but does take a while. Do not worry if your dough seems too dry. I was afraid mine was; when transferring the rolled dough to the baking sheet, I ended up taking it by pieces and then patching it up again. It still came out great. The recipe says it yields 8 servings. If you are serving this as an appetizer, then 8 servings might work. As a main course, however, it is too little. We ended up cutting it into 4 slices and having salad on the side. I highly recommend this galette.

Summer Vegetable Galette Slice

Maple Salmon

Fish

Maple Salmon

Adapted from a website

My sister found this recipe when she was in college. I don’t know where she got it from but it’s really good. It’s very simple and with little hands-on time. Who would have thought maple syrup and salmon go well together?

Ingredients:

  • ¼ cup maple syrup
  • 2 tbsp soy sauce
  • Pinch of salt
  • Pepper, to taste
  • 1 lb salmon

Maple Salmon Fillet

Directions:

  1. In a small bowl, mix the maple syrup, soy sauce, salt and pepper.
  2. Cut the salmon into 4 fillets and place them in a 9×13-inch baking dish. Pour the maple syrup over the mixture, making sure to coat the salmon well. Cover the dish with aluminum foil and marinate the salmon in the refrigerator for 30 minutes, turning the fillets halfway through.
  3. Preheat the oven to 400F (200C).
  4. Uncover the baking dish and set it in the preheated oven. Bake the salmon for 20 minutes until easily flaked with fork.

 

Comments: It’s as easy as that! I left the skin on the salmon but you can bake it skinless as well. I made the spicy sweet potato wedges but this salmon would also be fantastic with rice.

Maple Salmon Fillet c: batatas

Paleo Zucchini Brownies

Brownies and Bars

Paleo Zucchini Brownies plato

 

Adapted from Love of Family and Home

Before I say another Word, OH MY GOD! I think I have found a new favorite for my list of baked goods. These brownies are so delicious. Don’t believe me? Try them! They are literally bites of heaven. I had done zucchini bread before and was intrigued by the idea of making brownies with zucchini. I was also interested in trying something paleo for the first time (all natural ingredients). Seriously, get cooking. They are super moist and the chocolate chips melt in the oven, adding to the moistness and melty consistency of these brownies.

Yield: 16 brownies

Ingredients:

  • 1½ cups grated zucchini
  • 1 cup almond butter
  • 1 tsp vanilla
  • 1 egg
  • ¼ cup honey
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp all spice
  • 1 cup dark chocolate chips
  • 2 tbsp cocoa powder

Paleo Zucchini Brownies

Paleo Zucchini Brownies bandeja

 

 

 

 

 

Directions:

  1. Preheat the oven to 350F (177C).
  2. Grate the zucchinis using your food processor. I used 1 zucchini but this number may vary depending on the size. When measuring the grated zucchini, make sure to press it down a bit for more accuracy.
  3. Transfer the zucchini to a large bowl and mix in the remaining ingredients.
  4. Pour the mixture into a greased 9×9 baking dish.
  5. Bake for about 35 minutes or until a toothpick inserted in the middle comes out clean.
  6. Let cool for a while before cutting and removing from the baking dish.

 

Comments: Theses brownies are really easy and quick to make. I also can’t stress enough that they are really good. We all loved them a lot and I melt every time a bite into one. Make sure to mix really well so that you don’t have clumps of zucchini. If you need a guilt-free reason to eat these, remember that there are veggies in every bite. And no, they don’t taste like zucchini. I really recommend trying them when they are still warm but they are still good when completely cooled. They remain moist for days. Don’t forget your glass of milk!

Look at all that moist deliciousness!

Look at all that moist deliciousness!

Fragrant Red Lentils with Rice

Vegan

Fragrant Red Lentils with Rice

Adapted from myrecipes.com

Here goes yet another Meatless Monday recipe. If you love Indian food, this is the way to go. The mix of spices suits the lentils beautifully. It’s a warming, fragrant dish, perfect for autumn (and rich in protein too!). I usually eat my side dish separately from the main course. However, at the end I tried some rice with the lentils and it really tasted great. Mixing the yogurt with the lentils also gives them a good boost, but if you want to go vegan, you can omit it.

Ingredients:

  • 1 tbsp cooking oil
  • 1 onion, diced
  • 1 tsp ground ginger
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 2 bay leaves
  • 3 cups water
  • 1½ cups dried small red lentils
  • Pinch of salt
  • 3 tbsp lemon juice
  • 2 tbsp minced fresh cilantro
  • 1 tsp garam masala
  • 2 ½ cups hot cooked Brown rice
  • 5 tbsp plain yogurt (I used Fage Greek yogurt)

Directions:

  1. Heat the oil in a 3-quart saucepan over medium-high heat. Add the onions and sauté for 6 to 8 minutes until the onions are tender and begin to brown slightly.
  2. Add the ginger, coriander, cumin and bay leaves. Sauté for 1 more minute.
  3. Add the 3 cups of water, lentils and salt and bring to a boil. Cover, reduce heat and simmer for 20 minutes. Discard the bay leaves.
  4. Add the lemon juice, cilantro and garam masala to the lentil mixture and stir.
  5. To serve, place about ½ of rice into each of 5 shallow bowl. Spoon ¾ cup of the lentil mixture over the rice or on the side. Top the lentil mixture with 1 tablespoon of yogurt (omit if vegan).

 

Comments: My father usually doesn’t like lentils but he loved this dish. If someone in your family doesn’t like lentils, they should still try this dish; you don’t really taste the lentils, you taste the spices. As I said before, if you like Indian food, this is perfect for you. If you can’t find red lentils in the normal bean aisle, try the international aisle of the supermarket. I’m sure that the lentils would also go great with naan bread (I haven’t tried it yet). The recipe says that the yield is 5 servings but there are quite a lot of leftover lentils, for 2 to 3 more servings. It’s not a bad thing; we can try it with naan now!

Ready to be served!

Ready to be served!

Gâteau de Crêpes à la Florentine

Other, Vegetarian

(Mound of Crêpes Filled with Cream Cheese and Spinach)

Gâteau de Crêpes à la Florentine

Adapted from Mastering the Art of French Cooking by Julia Child

The French can never fail to impress. Here comes another wonderful recipe from that fabulous culinary country. It is a great main course dish and very suitable for a dinner party as it is quite impressive. The original recipe calls for 24 6 ½-inch crêpes. Normally, I would have made the crêpes myself but my parents had already gotten store-bought crêpes, which are 10 inches in diameter. I was afraid the gâteau would be too short but it actually turned out nicely. Bon appétit!

Sauce Mornay

(béchamel sauce with cheese)

Ingredients:

  • 5 tbsp flour
  • 4 tbsp butter
  • 2 ¾ cups boiling milk
  • ½ tsp salt
  • Pepper, to taste
  • Nutmeg, to taste
  • ¼ cup whipping cream
  • 1 cup grated Gruyère cheese

Directions:

  1. Cook the flour and butter slowly together in a 2-quart saucepan for 2 minutes until the butter melts completely without coloring.
  2. Off heat, beat in the boiling milk and seasonings. Boil, stirring, for 1 minute.
  3. Reduce to the simmer and stir in the cream by tablespoons. The sauce should be quite thick. Remove the sauce from the heat. Stir in all but 2 tablespoons of the cheese. Cover the top of the sauce with plastic wrap to prevent a skin from forming.

 

The Spinach Filling

Ingredients:

  • 1 ½ cups frozen spinach, thawed and drained
  • ¼ tsp salt
  • ½ cup of the sauce Mornay (recipe above)

Directions:

  1. Put the spinach and salt in a saucepan and stir to combine.
  2. Stir in ½ cup of the sauce Mornay.
  3. Cover and simmer slowly for 7-8 minutes, stirring occasionally.

 

The Cheese Filling

Ingredients:

  • 8 ounces cream cheese
  • Salt
  • Pepper
  • ½ cup of sauce Mornay (recipe above)
  • 1 egg

Directions:

  1. Mash the cream cheese in a mixing bowl with the seasonings.
  2. Beat in ½ cup of the sauce Mornay, and then the egg.
Ready for Baking

Ready for Baking

The side of the gâteau (sorry about the wavy side of the dish)

The side of the gâteau (sorry about the wavy side of the dish)

 

 

 

 

 

 

 

Forming and Baking the Gâteau

Ingredients:

  • 11 10-inch crêpes
  • Cheese filling (recipe above)
  • Spinach filling (recipe above)
  • Sauce Mornay (recipe above)
  • 2 tbsp Gruyère cheese

Directions:

  1. Preheat the oven to 350F (177C)
  2. Grease a 12-inch round baking dish.
  3. Center a crêpe in the bottom of the baking dish. Spread it with a layer oc the cheese filling. Press another crêpe on top and spread it with a layer of the spinach filling. Continue with alternating layers of crêpes and filling, ending with a crêpe.
  4. Pour the remaining sauce Mornay over the top and sides of the gâteau. Sprinkle with the 2 tablespoons of cheese the remained from the sauce Mornay.
  5. Place the gâteau in the upper third of the preheated oven. Bake for 25 to 30 minutes until heated through thoroughly and the top is lightly browned. To serve, cut the gâteau in pie-shaped wedges.

 

Comments: I didn’t really know what to expect with this recipe; it just sounded good. It turned out a whole lot better than I expected. I don’t know how it looks with the 24 6 ½-inch crêpes, but I really liked the look of it with the 10-inch ones; it’s more like the size of a pie or pizza. The original recipe also has 1 cup of sautéed mushrooms in the cheese filling but I don’t like mushrooms, so I omitted them. When I made it, I finished my spinach filling before the cheese filling, so I had some left over cheese filling. I also didn’t use up all of the sauce Mornay. It is quite a filling dish but very delicious.

Gâteau de Crêpes à la Florentine morceau coupé

Gâteau de Crêpes à la Florentine morceau

Filets de Poisson Bercy (sans Champignons)

Fish

Filets de poisson bercy

 

Adapted from Mastering the Art of French Cooking by Julia Child

As I have said before, I love fish cooked in a white wine sauce. These poached fish filets have an extra punch with the creamy bercy sauce and the cheese on top. The original recipe is made with 3 ½ cups of sliced fresh mushrooms, sautéed in butter, but I omitted them because I don’t like them. I am putting the proportions written in the book (for about 6 people) but I made half.

Ingredients:

  • 2 ½ lbs skinless boneless sole or flounder filets cut into serving pieces
  • Salt
  • Pepper
  • 1 ½ tbsp butter cut into bits
  • ¾ cup dry white wine
  • 2 ½ tbsp flour blended with 3 tbsp of softened butter to make paste
  • ¾ cup whipping cream
  • Lemon Juice
  • ¼ cup grated Gruyère cheese

Filet de poisson bercy plato

Directions:

  1. Preheat oven to 350F (177C).
  2. Season the filets lightly with salt and pepper. Arrange them in one slightly overlapping layer in the greased 10- to 12-inch baking dish. Dot with butter. Pour in the white wine.
  3. Lay waxed paper (do not use aluminum foil) over the fish. Place the dish in the bottom third of the preheated oven. Cook for about 12 minutes. The fish is done when a fork pierces the flesh easily. Do not overcook.
  4. Remove from the oven when done and drain out all the cooking liquid into a saucepan.
  5. Preheat the broiler.
  6. Boil down the poaching liquid until it has reduced to 1 cup.
  7. Off heat, beat the flour and butter paste into the hot liquid, then ½ cup of the cream. Bring to a boil. Thin out the sauce with additional tablespoons of cream. Season to taste with salt, pepper and drops of lemon juice.
  8. Pour the sauce over the fish. Sprinkle on the cheese. Place the dish 6 to 7 inches from the broiler for about 3 minutes to reheat the fish and brown the top of the sauce lightly. Serve immediately.

 

Comments: The original recipe calls for sole filets, which are hard to find in the U.S. Usually, the filets sold as sole in the U.S. is flounder, which can be substituted in this recipe. I used cod filets, which work as well. Other options are whiting or silver hake, dab, tilefish, fresh-water trout, halibut, pollack, striped bass and monkfish. I accompanied this dish with the aubergine fries from this blog http://goodfoodmarsh.wordpress.com/2014/08/27/spicy-aubergine-fries/ , which were delicious, but it would also go well with rice, potatoes or roasted vegetables.

Aubergine Fries

Aubergine Fries

Filets de poisson bercy c: aubergine fries

Filet de poisson bercy avec aubergine frites

Crumpets

5 O'Clock Tea
Waiting for the tops to fill with holes

Waiting for the tops to fill with holes

Adapted from The Unofficial Harry Potter Cookbook by Dinah Bucholz

Here is another British classic, perfect for breakfast or for your 5 o’clock tea. This is light, fluffy sort of yeasty bread. The perfect cookie cutters for these are 3¾-inch ones. It would be perfect if you had more than one to make the process quicker; I do not have a round cookie cutter with the appropriate size so I use a heart-shaped one that makes the crumpets extra cute (but does take a while). Recently, I started seeing crumpets in many supermarkets and, since I love them so much, I wanted to try them. Nonetheless, we all agreed that these homemade crumpets are a lot better than the store-bought ones. I hope you love these crumpets as much as I do.

Yields 8 crumpets

What will be the bottom of the crumpet and cooking what will be the top

What will be the bottom of the crumpet and cooking what will be the top

Ingredients:

  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1 tsp active dry yeast
  • ¼ tsp salt
  • 1 cup milk of your choice (I used almond milk)
  • 2 tbsp butter, melted

Directions:

  1. Whisk together the flour, sugar, yeast and slat until combined. Add the milk and melted butter and whisk until smooth. Cover with plastic wrap and leave in a warm, dark place for about 1½ hours until puffy and risen.
  2. Grease the crumpet rings or cookie cutters (suggestions in the introduction) and a skillet or griddle. Heat the skillet or griddle. Stir down the mixture. Place the crumpet ring(s) on the skillet or griddle and pour a little less than 1/3 cup of batter into the ring. Cook over low heat for about 5 minutes until the tops fill with holes. Using tongs, carefully remove the crumpet rings and flip the crumpets over. Now, the top should have a nice golden brown color and the bottom should be pale. Cook for about 5 more minutes until the bottom is somewhat browned. Repeat until the batter is used up.

 

Comments: When you are going to eat the crumpets, you can pop them in the toaster until they are golden brown. This is why crumpets have a paler side. Since I don’t like to toast my bread too much, I often heat the crumpets in the microwave for about 15 seconds so that the topping becomes nice and melted. Of course, the traditional way of eating crumpets is with butter or clotted cream and jam. As I said in the scones recipe, I like them with dulce de leche.

Crumpets

Crumpet with dulce de leche!

Crumpet with dulce de leche!

Lemon Chicken with Thyme

Poultry

Lemon Chicken with Thyme portion

 

I ran across this recipe in my mom’s large binder of cut-out recipes. I’m not sure where it came from. It may have been a magazine or book called either Extra-Light Cooking or Creative Everyday Cooking. Either way, it is an excellent, yummy, quick recipe that has proven very popular at home.

Ingredients:

  • 3 tbsp flour
  • ½ tsp salt
  • Pepper, to taste
  • 4 skinless, boneless chicken breast halves (1 lb total)
  • 2 tbsp cooking oil
  • 1 onion
  • 1 tbsp butter
  • 1 cup chicken broth
  • 3 tbsp lemon juice
  • ½ tsp thyme
  • Freshly chopped parsley, to taste

Directions:

  1. In a Ziploc bag, combine the flour, salt and pepper and shake to mix. Add the chicken and shake to coat lightly. Remove the chicken and reserve the leftover seasoned flour.
  2. In a large skillet, warm 1 tbsp of the oil over medium heat. Add the chicken and cook for about 5 minutes to brown one side. Add the remaining tablespoon of oil, turn the chicken and cook for about 5 minutes more to brown the other side. Transfer the chicken to a plate and set aside.
  3. Coarsely chop the onion. Add the butter to the skillet. When the butter melts, add the onion and cook for 2 to 3 minutes, stirring, until softened.
  4. Stir in the reserved seasoned flour and cook, stirring, until the flour is completely incorporated.
  5. Add the broth, 2 tablespoons of the lemon juice and the thyme. Bring the mixture to a boil, stirring constantly.
  6. Return the chicken to the skillet, reduce the heat to medium-low and cover the skillet. Cook for about 5 minutes until the chicken is tender and opaque throughout.
  7. Transfer the chicken to a serving platter. Stir the remaining tablespoon of lemon juice into the sauce in the skillet and pour the sauce over the chicken. Sprinkle with the chopped parsley.

 

Comments: This recipe probably takes about 30 minutes max to make. I recommend using a pot instead of a skillet because the oil will sizzle and pop. When browning the chicken, make sure it does not stick to the bottom; if any bits stick to the pot or skillet, you can easily scrape them off when making the sauce. Both times I made this chicken, it comes out deliciously tender and the lemon sauce is great with just the right hint of thyme. It goes well with rice.

Lemon Chicken with ThymeLemon Chicken with Thyme and Rice