Brandied Chicken and Spaghetti with Lemon, Mushrooms, and Thyme

Two more recipes from the book "Nigella's Express"... This book is really a good find. Got to cook these two meals yesterday, and they were amazing. Very easy to do too!



Brandied Chicken

Ingredients
1 whole chicken
2 slices streaky bacon (I used Canadian bacon for less fat)
1/4 cup brandy (I used more hahahaha)

Heat oven to 425 F. In skillet, cook bacon over medium heat until crisp. Remove the bacon and place them in cavity of chicken. Add brandy to hot skillet and let bubble for 1 minute. Place chicken in roasting pan; pour brandy mixture over. Roast in oven for 45 minutes. Let rest 10 minutes before carving.

Spaghetti with Lemon, Mushrooms, and Thyme

Ingredients
4 cups finely sliced cremini mushrooms (can be bought in Fresh! Powerplant Mall)
1/3 cup extra-virgin olive oil
1 1/2 teaspoons table salt
Small clove garlic, minced (I used like, 3? Love garlic!)
1 lemon, zested and juiced
4 sprigs fresh thyme stripped to give 1 teaspoon leaves
1 pound linguine (I Used spaghetti)
1 bunch fresh parsley, leaves chopped, to give 1/2 cup
2 to 3 tablespoons freshly grated Parmesan, or to taste
Freshly ground black pepper

Slice the mushrooms finely, and put them into a large bowl with the oil, salt, minced garlic, lemon juice and zest, and gorgeously scented thyme leaves.

Cook the pasta according to the packet instructions and drain loosely retaining some water. Quickly put the pasta into the bowl with the mushroom mixture.

Toss everything together well, and then add the parsley, cheese and pepper before tossing again. Eat with joy in your heart.

Note: I felt uneasy eating uncooked mushrooms, so I lightly sauteed the mushrooms first. Then, I used the bacon for my very easy salad: romaine lettuce topped with the shredded bacon, with champagne vinegar, EVOO, and S&P for the dressing.


ENJOY!