Food for the Soul

In these stressful and trying times, where our anxiety is at an all time high, we are all trying to find ways to cope. Each news station has different information to confuse us and every day we are hearing of more people becoming infected with the Coronavirus. Fear and uncertainty is mounting and all we can do to help this growing health crisis is to stay home and distance ourselves from others to flatten the curve and stop the spread.

None of us really know what even next week will bring. And although we may feel more isolated than ever, we are in this together. We will get through these difficult times and find ways to alleviate our anxiety and fear.. 

I alleviate stress by cooking. There’s something about following a recipe, slicing, and dicing, that gives my mind a brief respite from the uncertainty that’s in our world today. There’s also something comforting about delicious aromas wafting throughout your kitchen that soothes the soul and lifts your spirits.

“Chicken Annabella”,  is just the dish to fill you up in these anxious times. A great combination of flavors that’s both sweet and savory and is delicious served hot, or a room temperature. This recipe can be doubled and tripled to drop off to a neighbor that is ill or has difficulty getting to a food store.

Food is the common bond that binds us all, we all come to the table to share a meal and in these trying times of social isolation, a comforting meal eaten at home with your family along with an extra tray of “Chicken Annabella”, dropped off to someone who is alone, will feed more than their tummies, we are spreading the love. A meal dropped off to someone who is housebound is serving up more than a hot meal, it is conveying; we may be apart for now, but we are still sharing the same delicious meal together, you are not alone.

Chicken Annabella

• Preparation time: 20 minutes
• Cooking time: 1 hour 20 minutes
• Yield: 8 to 10 servings

1. Preheat oven to 350
2. Place flour in plastic bag. Add chicken in 2 to 3 batches to coat pieces.
3. Heat 2 tablespoons olive oil in large skillet and saute half of chicken until nicely browned. Remove with slotted spoon. Brown remaining chicken in additional 2 tablespoons of oil. 
4. Place browned chicken in oven proof pot of casserole. Mix in garlic, oregano, salt and pepper, vinegar, olive oil, prunes, Spanish olives, capers, bay leaves, brown sugar and white wine.
5. Bake covered for 1 hour and 10 minutes, stirring occasionally. Sauce will thicken. Add more wine, water or chicken broth, if necessary.