In 1513 the Catholic Churches throughout Spain first began to honor and celebrate the name Mary as an optional memorial feast. Maria is a common name in much of Spain, given to girls either as a first or middle name.
A feast honoring the name of Mary was first celebrated on September 15, as a part of the Octave of the Nativity of the Blessed Virgin Mary. In 1587; after the Breviary Reform of Saint Pius V, the feast was moved to September 17. Events in 1683 had a profound effect on the whole of the Christian community, solidifying the date for the church as a whole. It was believed that King John III Sobieski’s victory over the Ottoman Turks on September 12, 1683 in Vienna was a direct result of Mary’s intercession. It’s no wonder that the name Mary or Maria has held such significance among Catholics.
My mother’s father was a Spaniard. He was devout in his faith, and a man of traditions. All his daughters were given the first name “Maria”, each with a different middle name. I have always thought my mother’s name was as beautiful as she was – Maria Louisa. I never did care much for the Americanized name most knew her by, Mary Lou. It sounded so ordiary, while she was anything but.
To celebrate this Memorial Feast, I give you my Lemon-Basil Buttery Chicken Thighs. These are so delicious, kissed with a lemony-licorice flavor.
Lemon-Basil Buttery Chicken Thighs
1-1/2 cups Chicken Stock
3 tablespoons Lemon Juice
1-1/2 teaspoons dried Basil
6 tablespoons Cornstarch, divided
1/2 cup Flour
Salt or to taste
Black Pepper or to taste
4 tablespoons Butter
2 tablespoons Vegetable Oil
6 boneless Chicken Thighs
2 teaspoons minced roasted Garlic
Heat oven to 400-degrees.
In 2-cup glass measuring cup, whisk chicken stock, lemon juice, basil leaves and 3 tablespoons cornstarch with until well blended. Set aside.
Whisk remaining 3 tablespoons cornstarch with flour in a shallow bowl or pie tin. Season flour mixture with salt and pepper to taste.
In an ovenproof skillet over medium-high, swirl 1 tablespoon of the butter with vegetable oil to coat the skillet.
Sprinkle both sides of chicken with salt and pepper. Dredge seasoned thighs in the flour mixture, shaking off excess. Place in the skillet and cook chicken in the buttery oil for about 8 to 10 minutes, turning once, until golden brown. Transfer to a plate.
Reduce heat under the now empty skillet to medium-low; melt remaining 3 tablespoon butter into the skillet. Stir in chicken stock mixture and garlic; cook 3 to 5 minutes, stirring frequently, until sauce is slightly thickened.
Return chicken to skillet. Carefully place the skillet in the heated oven. Bake; uncovered 15 to 20 minutes or until the juices run clear and the chicken has reached 165 degrees.
Transfer to a serving platter, spoon or pour pan drippings over the chicken and serve.
Buttery Garlic Green Beans
1 can Green Beans
1 tablespoon Butter
2 Garlic Cloves
Drain green beans, place in a sauce pan with butter. Peel garlic, press over the green beans.
Gently warm green beans over medium heat. Season with a little black pepper just before serving.
Chicken Rice-A-Roni
1/2 cup Vermicelli
2 tablespoons Butter
1 cup Long Grain White Rice
1 cup Chicken Stock
1 3/4 cup Water
3 teaspoons Granulated Chicken Bouillon
1/2 teaspoon Italian Seasoning or Herbs de Provence
1 teaspoon Dried Parsley
Dash Garlic Powder
Break the pasta into smaller pieces, about 1/2-inch long. Set aside.
In a large skillet, melt butter. Once the butter is melted and beginning to foam, add the broken pasta and rice. Cook, stirring constantly, until lightly brown. Add the chicken stock, water and all the seasonings. Bring to a boil. Reduce heat to low and cover. Cook 15-20 minutes, stirring occasionally, until liquid is absorbed and the rice is fluffy.
Remove from heat and fluff with a fork before serving.
Know that the LORD works wonders
For the faithful
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