Apricot Nectar, Herbed

Serve as a refreshing beverage or appetizer.

Ingredients:

• 2 cups sliced fresh apricots
• 1 tsp. Tarragon (Estragon)
• 2 Tbsp. sugar
• 2 Tbsp. fresh lemon juice
• 2 cups finely crushed ice

Directions:

Place 1 cup of the apricots in an electric blender. Add next 3 ingredients abd blend 1 minute or until smooth. Repeat, using the remaining apricots and blend. Mix well with finely crushed ice.

Serves: 6

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Chicken Cocotte (Poulet En Cocotte)

Popular Haitian chicken dish.

The French word Cocotte has two meanings - a small fireproof dish in which individual portions of food are cooked and served or a prostitute or promiscuous woman.

Ingredients:

• 1 roasting chicken (4 lb) washed and dried
• 12 small new potatoes, peeled
• 1/2 tsp. salt
• 1/2 tsp. Tarragon (Estragon)
• water
• 1/4 tsp. black pepper
• 3/4 cup tomato juice
• 5 Tbsp. butter divided
• 2 Tbsp. chopped parsley
• 1/4 tsp. Thyme
• 2 Tbsp. vegetable oil
• 1 Bay Leaf (Laurel)
• 8 ozs. mushrooms
• 12 small white onions, blanched and peeled
• 1 cup artichoke hearts

Directions:

Preheated oven to 325 F. Rub inside of chicken with salt, tarragon and pepper. In a range top casserole large enough to hold chicken comfortably, brown chicken in 3 Tbsp. butter and the oil, turning carefully to avoid breaking skin. Meanwhile in covered medium saucepan, boil onions in water to cover for 5 minutes. Drain; set aside. In same saucepan boil potatoes in water to cover 2 minutes, drain.

Remove Chicken and add onions and potatoes to the casserole; sauté, stirring gently to scrape up brown bits from bottom, until vegetables are lightly browned. Return chicken to casserole. Combine tomato juice, bay leaf, parsley and thyme; pour over chicken and cover tightly. Bake in oven for 45 minutes. Meanwhile in small skillet sauté mushrooms in remaining 2 Tbsp. butter until lightly browned; add, with artichoke hearts, to chicken mixture. Cover tightly; bake 45 minutes longer or until chicken is tender.

Serves: 4

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