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32 FOUR SEASONS BREEZE | FEBRUARY 2025 • 1 (4 to 5 pound) whole chicken • Kosher salt and freshly ground pepper • 2 lemons • 1 whole head of garlic, cut in half crosswise • Extra virgin olive oil • 2 Spanish or yellow onions, peeled, halved lengthwise, and cut into thick slices • 1/2 cup dry white wine • 1/2 cup chicken stock • 1 Tablespoon all-purpose flour • Kitchen string INGREDIENTS DIRECTIONS It's February and love is in the air. Are you tired of waiting for your significant other to pop the question? Can an outstanding chicken dish put a ring on your finger? According to internet lore, this may be the recipe that moves a partner to propose. The original recipe for Engagement Chicken first appeared in Glamour magazine in 2004. The recipe is so tasty that it has spurred numerous variations as well as testimonials from hundreds of home cooks who claimed to get engaged after serving this dish to their partners. I am not suggesting, or condoning, using poultry to get a recalcitrant lover to pop the question. However, there is certainly something to be said about a recipe that is inexpensive and homey and cuts across cultural and financial boundaries. Prep time: 5 minutes; Cook time: about 90 minutes; Total time: about 95 minutes. 1. Preheat the oven to 425°F. 2. Remove and discard the chicken giblets. Pat the entire chicken dry, both inside and outside. Liberally salt and pepper the inside of the chicken. Cut the lemons into quarters, lengthwise. Place 2 quarters in the chicken along with the garlic. Reserve the remaining quarters. Brush the outside of the chicken with olive oil then sprinkle chicken liberally with salt and pepper. Place the chicken in a small (11x14 inch) roasting pan, (if the pan is too big, the onions will burn). Tie the legs together with kitchen string and then tuck the wing tips under the body of the chicken. Place the reserved lemons and sliced onions in a large bowl and toss with 2 Tablespoons of olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper. Pour mixture around the chicken in the pan. 3. Roast the chicken for about 1 hour and 15 minutes, or until the juices run clear when you cut between the leg and thigh. (The internal temperature of the thickest part should be a minimum of 165 degrees). Remove chicken to a platter, leaving lemons and onion in the pan. Cover chicken with aluminum foil and allow to rest for 10 minutes while you prepare the sauce. 4. Place the pan on top of the stove and turn the heat to medium- high. Add the wine and stir scraping up the brown bits (the brown bits are called the fond). Add the chicken stock and sprinkle in the flour, stirring constantly for a minute until the sauce thickens. Add in any juices that have collected under the covered chicken. Carve the chicken and place on a platter serving with the lemons, onions, and warm sauce. If you have any questions, please feel free to call or text me at (951) 275-7081. Engagement Chicken

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