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Welcome to Kath's Kitchen featured on The Retirement Show - the best years of our lives, on CFOS 560 each month with co-hosts Bob and Kathryn Durant.

When Bob announced his semi-retirement and left the morning show host slot, we knew that we were about to undergo many changes as he tranisitioned from full time to occasional work (I joined the semi-retired ranks too!).

Thus The Retirement Show was conceived and launched with the premiere show on Tuesday May 28, 2013.

We are delighted to be back for a 3rd year and welcome back our sponsor CanEVA. Barbara Kay will be a a regular guest over the next several months to discuss the importance of Elk Velvet Antler as a safe, natural remedy that relieves joint pain and promotes bone, muscle and cartilage growth, among other things.

The show will feature a number of lively topics ranging from lifestyle, finances, health, travel, entertainment and all of the other issues facing today's 50+ generation. As is our style, there will be lots of kibitzing and fun along the way.

We will spend some time in Kath's Kitchen and will share an easy peasy recipe from our favourites with you, endorsed, of course, by Gracie our resident "sous chef" ... and golden retriever.

The latest recipe is shown below. To view and print archived recipes click on the triangle next to the month of your choice in the archive list on the right side of the screen. Next, click on the recipe of your choice. When it opens into the text area below just choose print from the File menu.

We hope you enjoy this new chapter of Durant's World and will tune in. Join us this year on April 21, May 19, June 23, July 21, August 18, September 22, October 20, November 17 and December 15. Every show is repeated the following Saturday at 2:00pm.

Enjoy and thanks for listening!.

BON APPÉTIT!

Bob, Kathryn and Gracie

9/25/09

Curried Chicken Thighs

8 boneless, skinless chicken thighs (about 2½ pounds)
2 tablespoons cooking oil
1 cup sliced fresh mushrooms
1 medium onion, chopped (½ cup)
1 clove garlic, minced
3 to 4 teaspoons curry powder
¼ teaspoon salt
¼ teaspoon ground cinnamon
¾ cup chicken broth
1 medium apple, cored and chopped
1 cup half-and-half, light cream or milk
2 tablespoons all-purpose flour
3 cups hot cooked rice - I like basmati or jasmine
Assorted condiments (optional): raisins, chopped hard-cooked egg, peanuts, chopped tomato, chopped green sweet pepper, toasted coconut, chutney, cut-up fruits

1 Rinse chicken; pat dry with paper towels. In a 10-inch skillet cook chicken in hot oil over medium heat about 10 minutes or until lightly browned, turning to brown evenly. Remove chicken. If necessary, add 1 tablespoon additional cooking oil to skillet.

2 Add mushrooms, onion and garlic to skillet; cook until vegetables are tender. Add curry powder, salt and cinnamon; cook and stir for 1 minute. Add chicken broth and apple. Return chicken to skillet. Bring to boiling; reduce heat. cover and simmer about 5-10 minutes or until chicken is tender and no longer pink.

3 transfer chicken to platter; keep warm. Stir the half-and-half, light cream or milk into the flour. Stir into pan juices. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Spoon some sauce over chicken. Pass remaining sauce. Serve with rice and, if desired, pass condiments.

Makes 4 servings