BRUSH
Keeping It Clean

Even if the orthodontist is your very own father who loves you even more than straight teeth or a Water Pik, when you get your braces adjusted. . .well, you need Joan Schwartz's recipe for a tasty and easy-to-chew dinner.

Please read the whole recipe before you start.

In a large, deep frying pan, brown well

• 1 chicken cut in eighths
• 3 to 4 Tbsp. olive oil

Cook for about 20 minutes on each side, starting with the skin side down.

Add to the pan

• 2 shallots or 1 small onion, chopped fine
• 3 cloves of garlic, minced by using a microplane grater

Cook for another 3 to 4 minutes.

Prepare the sauce

Add to the pan

• 2 c. low sodium chicken broth
• Salt and pepper to taste

Cover and simmer for about 45 minutes, stirring occasionally to scrape up the browned bits on the bottom of the pan. Remove the chicken from the pan. When it is cooled off enough to handle, the remove skin and chicken meat from the bones. Cut it into bite-sized pieces. Put the chicken back into the pan.

Then add:

• ¼ c. Italian flat leaf parsley, chopped

Check the seasoning. Cook 1 pound of linguini a little less than the package directions. Drain the pasta and place it in pan to combine with chicken and sauce.

Serve on a warmed platter and pass the Parmesan cheese.

Notes: