Savory Chicken Dish Is Jim Nabors’ Favorite
Wednesday - November 11, 2009
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Del.icio.usIt’s that special time of year again - the time we start to plan festive meals and wonderful holiday fun!
It’s also a time of year that we think about friends and neighbors, with one special “Nabor” coming to mind.
For more than a decade, our good friend Jim Nabors celebrated the holidays with us. He’s shared more than just music and great humor - his shows have given countless people here in the Islands a reason to smile.
Nabors took a break from his Honolulu show, A Merry Christmas with Friends & Nabors, a few years back, but we’re thrilled to learn that he’s bringing the show back this year. The shows feature all-local talent, Nabors’unique comic qualities and the people he brings together, plus the great atmosphere - the friends - that make up the audience.
You wouldn’t guess it, but this Hollywood star is really a country boy - or maybe more of a farmer - at heart. When Nabors settled in Hawaii in the 1970s, he bought a macadamia nut plantation on Maui. He farmed the land for 25 years and still has his place on Maui. These days, he’s spending more time on Oahu to get ready for the show that features more than 100 performers at the Hawaii Theatre.
Nabors, who claims to be in semi-retirement, is still going strong at age 79. He continues to give generously of his time and talents to our communities. He’s also been a leader in supporting the troops and our local military families.
Hats off to Nabors, and keep dancing!
A Merry Christmas with Friends & Nabors will be at the Hawaii Theatre Nov. 27-29. For information, call 528-0506.
Here is one of Nabors’ favorite recipes.
HERB CHICKEN WITH WINE MUSTARD SAUCE
* 1 tablespoon olive oil
* 4 skinned and boned chicken breast halves
* 1/8 teaspoon salt
* 1/8 teaspoon pepper
* 2 tablespoons Dijon mustard
* 1/4 teaspoon dried thyme leaves
* 1/2 medium onion, chopped
* 1/2 cup Chablis wine
Spread olive oil to coat sauté pan.
Season chicken with salt and pepper, spread mustard over chicken and sprinkle with thyme. Heat pan to medium heat, and sauté chicken on each side until brown (about 5 minutes). Add onions and wine, reduce to simmer and cook for 1 hour, turning breasts halfway through cooking time.
Makes four servings.
(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)
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