Isn't CF and awesome resource? and a great group to hang out with, too...

This is one of my go-to recipes. I usually served it with Lemon Rice and oven roasted green beans. Lemon Rice 2 Tblsp butter 1 1/4 cup rice 1/4 cup dry vermouth 2 1/4 cups chicken broth 3/4 teaspoon salt pinch white pepper Rind of 1 lemon, grated 2 Tblsp minced parsley In skillet, melt butter over medium heat. Add rice. Stir until grains are coasted with butter. Add vermouth, broth, salt, and pepper. Bring mixture to a boit. Cover the skillet and lower the heat. Simmer for 20 minutes, or until all liquid is absorbed. Toss the rice with lemon rind and parsley. Serves 6. deborah_ps, I thought the point of the prunes was for them to mostly melt away, just leaving behind a subtle sweetness. I have a friend who does not care for prunes. I substituted apricots. Never again! The dish needs the sweetness of the prunes.

sorry chase, here is the recipe. Chicken in Caramel Sauce - Sol This recipe is from the Washington Post, which adapted it from a recipe from the Slanted Door restaurant that appeared in a cookbook called The Secrets of Success: Signature Recipes and Insider Tips from San FranÂs Best Restaurants by Michael Bauer 1/2 C packed dark brown sugar 1/4 C water 1/4 C Asian fish sauce 3 T rice vinegar 1 tsp minced garlic 1 tsp soy sauce 1 tsp thinly sliced fresh ginger 1/2 to 1 tsp freshly ground black pepper (1/2 usually enough for me) 2 small chili peppers, fresh or dried, halved (I always use fresh) 1 T canola oil 1 shallot thinly sliced 1 1/2 - 2 lbs boneless, skinless chicken breast or thigh meat, cut into bite-size pieces (can use a combo of light and dark meat, if you prefer) In a small bowl, combine brown sugar, water, fish sauce, vinegar, garlic, soy sauce, ginger, pepper, and chilis, and mix well. Set aside. Heat oil in a large skillet over high heat (can also use a wok, but IÂve had better luck w/a skillet). Add shallot and cook, stirring, until brown, about 5 minutes. Add chicken and cook, stirring occasionally, until lightly browned on each side but not cooked through, about 5 minutes. Stir the reserved sauce mixture and add to skillet. Bring mixture to boil, reduce heat to med-low and cook, stirring occasionally, until the liquid is reduced by about half and the chicken is cooked through, about 15 minutes. Remove and discard the chili peppers. Remove pan from heat, set aside until sauce has thickened and cooled slightly, about 3 minutes. Serve with rice. Note: This is traditionally a Vietnamese dish. If you havenÂt cooked w/fish sauce before, youÂll notice that itÂs pretty stinky before itÂs cooked (!), but when the sauce is all together it gives it a really distinctive flavor that would be difficult to duplicate without it. IÂm able to get it in my local grocery store, but if you canÂt, then Asian markets will be sure to have it. The dish can be more spicy or less, depending what you do w/the pepper and chilis. If I want it less spicy, I remove all the seeds from the chilis before adding them to the sauce. This time, I left most of the seeds in, and it was very spicy. Probably thereÂs a happy medium and it would be spicy enough w/about half the seeds. If you prefer it to be more sweet than spicy, remove all the seeds and use a bit less black pepper (even tho I like it spicy, I never need more than 1/2 tsp of pepper). Thank you for the ideas. I don't know why I have a hard time being creative with veggies, I always do. Stacy

Roasted vegetables are terrific at room temperature, but are better if you nab them before they go limp or after all the moisture is mostly gone. I.e., a little under or very well done. In between, they can be soggy. They still taste good but not as appealing for a party. Try using "Lite" olive oil. That's the oil with the olivy part that makes EVOO so good mostly filtered out. It has a fresh taste like olive oil, without the strong fruitiness, and, since it doesn't have the solids, it has a higher smoke point. You should be able to safely take it to 425° F. If you do the roasted vegetables, you probably don't want to do the potato slices. That's all "medallions" are. The middle (large) slices of a potato. Cut about 3/8-1/2" thick, coat with oil and a little seasoning and roast. Better with yellow potatoes, or red skin, than white, because the flesh holds together better than the potatoes that make fluffy fries or bakers. OTOH, I'm not sure I'd do roasted mixed veg with Chicken Marbella. I think it needs something a bit bitter as a foil, and roasted veg are sweet. Broccoli is a good choice. Or you could do broccoli rabe or something. A favorite of mine for rabe or baby broccoli is to lightly saute with red pepper flakes and finely cut shallots or onions (saute those first until just softening), until just bright green and still crisp. Possibly best hot out of the pan, but good at any temperature. Or you could start the shallots/onions, and set aside, then bring to heat and throw in the rabe after you know they're on their way. Just steamed is a great way to go, too. :)