Lunch Date with Ina Garten

 Williams Sonoma, South Coast Plaza


Friday, November 11, 2010


Kathleen, “Hi Ina, how are you today” {it was loud and I was standing}

Ina {smiles}

Kathleen, squats down to eye level “what is your most favorite recipe from this book?”

Ina, “the lemon chicken breasts (see below) add some couscous and vegetable. Throw it together and put it in the oven. You’ll love it – do you cook?”

Kathleen, “Yes, and will you sign my wooden spoon?”

Ina, “super… great spoon”

Kathleen, “Your poor hand, it’s going to be tired”

Ina, “good thing not yet”

Kathleen, “Thanks for being such an inspiration to me, I can now cross something off my Bucket List; meeting you”

Ina, {smiles with a little giggle}

William Sonoma representative, “….Ms. Ms. this way please”

Kathleen, {smiles with a little giggle}

I had just met a woman on my lifetimes greatest influences list and she was lovely.

Lemon Chick Breast

barefoot contessa how easy is that? by Ina Garten

lemon chicken, photo by Clarkson Potter
» 1/4 cup good olive oil
» 3 tablespoons minced garlic (9 cloves)
» 1/3 cup dry white wine
» 1 tablespoon grated
» lemon zest (2 lemons)
» 2 tablespoons freshly squeezed lemon juice
» 1 1/2 teaspoons dried oregano
» 1 teaspoon minced fresh thyme leaves
» Kosher salt and freshly ground black pepper
» 4 boneless chicken breasts, skin on (6 to 8 ounces each)
» 1 lemon

Serves 4

Preheat the oven to 400 F.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just one minute — but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme and 1 teaspoon salt, and pour into a 9-by-12-inch baking dish.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in eight wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for two minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

16 responses

  1. Pingback: 2010 ~ A Photographic Year in Review | Sugar and Spice

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