Turkey Relief

48 hours after Thanksgiving Dinner most of us are not only satiated with - but almost literally sick of - turkey and all the resourceful casseroles, sandwiches and soups concocted from the leftover bird. At times like this the more prosaic of poultry meat - the chicken - seems a welcome respite. Cafe Drake dug into the vaults for two such recipes, scrawled long ago on now yellowed, stained note cards. Both preparations below are also convenient entrees for the busy holiday season now upon us, just what you need when seasonal energies are spent shopping, wrapping presents and evenings are devoted to baking cookies and creating candies.

PLUM BLOSSOM CHICKEN

Serve with plain jasmine or buttered brown rice.

1 large chicken, cut into 6 pieces / 2 T. butter / 1 t. curry powder (or more if you like) / 1/2 cup plum jam / 1/4 cup cream sherry (more if mixture is too dry) / 1 thinly sliced lemon

Brown chicken in butter on all sides for about 10 minutes total. Stir curry powder into accumulated juices, then blend jam and sherry and pour over chicken. Place a slice of lemon on each piece of chicken, cover pan and reduce heat to low. Cook for 30 minutes and serve chicken with pan juices poured over all. If the juices are too thin, boil for a minute to thicken.

CHICKEN LIVERS NORMANDE

Perfect as part of a tapas selection or starter course; if serving as an entree, double the recipe to accommodate four.

3 slices bacon, diced / 3 T. or so butter / 1 tart green apple, peeled and sliced / 3/4 lb cleaned chicken livers / 1 T. olive oil / 3 T. DRY Marsala / 2 scallions, tops and bottoms, chopped / salt and pepper

Fry the bacon and remove and set aside. Add 1 T. of the butter and saute apples till soft. Remove and set aside once again. Dust livers with flour, put 2 T. butter and olive oil in skillet and once very hot, add livers. Cook for 5 minutes, turning frequently. Add Marsala, bacon, apples, scallions and salt and pepper and cook for a couple of minutes to blend flavors. Serve very hot.