Sprinkle chicken breasts with the coarse salt, cinnamon, and pepper
Sprinkle dehydrated onion flakes on top.
Place bone side down in roasting pan and add the water to the pan
Add the halved raw potatoes
Cover with foil, DULL side up.
(Dull side up helps the oven heat to penetrate better... shiny side up repels heat entry.)
Roast in a 350*F oven until the chicken is crisp, and all juices run clear, removing the foil after first 30 minutes of roasting.
Baste frequently after top foil has been removed.
Roasting time will vary due to different ovens and their settings.
120 minutes is merely a guideline.
Thicken the chicken drippings with RICE FLOUR, to your specifications.
=====================================
The Reduction Sauce:
Combine in a saucepan:
2 ounces French Brandy
1 tbsp white sugar
Juice of 1 lemon
2 ounces cranberry juice
Heat this over LOW flame, as too high a flame runs the risk of igniting the brandy, which is 40% alcohol.
The brand of Brandy I used for this recipe is St. Remy Authentic
Cook the sauce down until reduced to half its original quantity, and comes away from the spoon as a gel.
=====================================
The Cole Slaw:
In a bowl, combine generous amounts
Freshly-cut cabbage, red and white
Chopped carrot
Chopped red, green and yellow sweet peppers (your preference)
The SAUCE is a different one, not typical to coleslaw.
It consists of 2 tbsp Dijon mustard, 2 tbsp Classic Italian dressing, and 3 tbsp Thousand Island
This mixture gives a tangy, tart, pleasant flavor to the cole slaw.
Made ahead, the slaw can be refrigerated until ready to use, and the flavors will develop better.
Before refrigerating, do a taste test, and correct the seasoning to your preference.
If too tart, add a touch of sugar.
=====================================
The Broccoli:
Wash the broccoli, and cut off the florets. Nothing goes to waste in this dish, because the stem is also cooked.
Add 1 tbsp of butter to the pot, a little coarse salt, and very little water.
Cover, and steam until tender, but still al dente (with some crunch remaining)
Melt some OLD cheese over the top.
=====================================
To serve:
Drizzle some of the thickenedmeat juices (with the rice flour) onto the plate.
Arrange the chicken breasts on the plate alongside the potatoes, and drizzle with the reduction sauce.
Served with the tangy homemade cole slaw, and steamed broccoli with old cheese melted on top, this meal is a sure winner!
Everything in this recipe is included here; the salad, and the broccoli!
ENJOY! :+D

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	652.69 Kcal (2733 kJ)
Calories from fat	268.73 Kcal
		% Daily Value*
Total Fat	29.86g	46%
Cholesterol	175.12mg	58%
Sodium	1193.49mg	50%
Potassium	1131.14mg	24%
Total Carbs	51.29g	17%
Sugars	6.95g	28%
Dietary Fiber	7.65g	31%
Protein	47.28g	95%
Vitamin C	3.5mg	6%
Vitamin A	1.7mg	58%
Iron	3.8mg	21%
Calcium	122.3mg	12%

Amount Per 100 g
Calories	144.34 Kcal (604 kJ)
Calories from fat	59.43 Kcal
		% Daily Value*
Total Fat	6.6g	46%
Cholesterol	38.73mg	58%
Sodium	263.93mg	50%
Potassium	250.14mg	24%
Total Carbs	11.34g	17%
Sugars	1.54g	28%
Dietary Fiber	1.69g	31%
Protein	10.46g	95%
Vitamin C	0.8mg	6%
Vitamin A	0.4mg	58%
Iron	0.8mg	21%
Calcium	27mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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