NPR logo Baked Chicken from the Sea of Cortez

Baked Chicken from the Sea of Cortez

Original Recipe from the 1940 Journey of the 'Western Flyer'

Sparky Enea was the first mate and cook on the Steinbeck-Ricketts expedition aboard the Western Flyer. This recipe for baked chicken, from Enea's mother Domenica, was prepared on the original 1940 voyage to the Sea of Cortez and used again 64 years later on the Gus-D.

Dip skinned chicken breasts (with bone or without) in milk, then dredge in Italian breadcrumbs (Domenica Enea used dried Italian bread, but store-bought Italian breadcrumbs are fine, too.)

Brown the chicken in a skillet, then put aside.

In a bowl, mix about 3 tablespoons of olive oil, salt, pepper and paprika to taste. Roll quartered potatos (about one potato to a chicken breast, or more if you like) in the olive oil mixture.

Brown the potatos in a skillet, then remove to separate bowl.

Do the same for quartered onions (more or less, to taste) — roll in olive oil mixture, brown the onions in a skillet and set aside.

Put chicken breasts upside down in roasting pan or Pyrex baking dish. Add potatoes and onions and one can of chicken broth.

Cover with aluminum foil and bake 45 minutes at 375 degrees F.

And then imagine yourself in the Sea of Cortez aboard the Western Flyer with John Steinbeck and Ed Ricketts.