Fall is definitely in the air. It also happens to be my very favorite season.
Seeing summer in the rearview mirror means carefree schedules and casual meal planning begin to disappear. That doesn’t mean all your meals need to be complicated. I welcome autumn with no-fuss recipes from my favorite collection. They require few ingredients and are simple to prepare, without skimping on flavor.
At the top of that collection is my mother’s marinade, a recipe now more than five decades old, for chicken. Raw chicken (breast, thigh, wing or drumstick) and three main ingredients combine for a foolproof meal. Marinate for at least an hour, the longer the better (even overnight works well), then bake or barbecue, and you’ll have a richly flavored but not overpowering dish. Double this recipe and you’ve got a wonderful chicken over greens or yummy sandwiches on artisan bread to serve another night.
If you need to jump-start your fall meal preparation after a summer of light dining, start with this recipe. I hope it becomes a favorite in your family, too.
MILLIE’S CHICKEN MARINADE
Serves: 4-6 people
2 pounds raw chicken of choice (I prefer skinless breast meat)
¼ cup wine vinegar
½ cup light soy sauce
½ cup water
1 clove garlic (or 1 heaping teaspoon of minced garlic or garlic powder to taste), chopped
Dash of pepper
In medium bowl, blend wine vinegar, soy sauce, water, garlic and pepper.
In self-locking plastic bag or a container with tight lid, place chicken and then pour marinade over top. Seal and refrigerate for at least an hour, or overnight if getting a jump-start on a meal the next day. Marinade should soak the entire chicken, both sides. You can rotate in the marinating process, but it’s not necessary.
Drain marinade and place chicken in baking dish with lid. Bake 350 degrees for 90 minutes. Pair with rice, vegetables, pasta or potatoes. Your marinated chicken is also great prepared on the grill. Test for doneness before serving.
Shannon M. Smurthwaite is a Southern California native. She is the author of “Mormon Mama Italian Cookbook,” a food columnist and freelance writer. She and her husband, Donald, reside in Idaho. Her website is www.myitalianmama.com.
Email: shannonisitalian@gmail.com