BARBECUE, INDOORS OR OUT

According to weather experts, we Americans had a very warm winter. As someone who lives in a cold climate, I congratulate myself for getting off so easily. But, like many Midwesterners, I know that Mother Nature will have her revenge on some sunny spring weekend.

Although my expectations are typical of Midwesterners, I'm actually an optimist. I'm planning for many barbecues. The grill is clean, the charcoal is dry, and if I'm wrong I'm ready for a Two's Company meal on the grill.

However, I will hedge my bets. I've created a recipe that's equally marvelous cooked indoors or out. Chicken with honey-orange sauce can be simmered in a skillet or grilled to a bronzed finish. The same flavoring sauce used for stove-top cooking makes a delicious basting sauce for grilling.

The salad is equally adaptable to either meal. The combination of baby greens, bean sprouts and chow mein noodles stays crisp and delightful even if the weather is soggy.

SAUTEED OR GRILLED CHICKEN WITH HONEY-ORANGE SAUCE

2 chicken drumstick-thigh portions

2 tablespoons flour

2 tablespoons canola oil

1 garlic clove, minced

1/2 cup chicken broth

1/2 cup orange juice

2 tablespoons soy sauce

1 tablespoon honey

1/4 teaspoon pepper

1 cup cooked couscous

2 tablespoons minced green onions

Dust chicken with flour. Heat oil in medium skillet over moderate heat. Add chicken and brown on both sides, allowing 5 minutes per side. Add garlic and saute 1 minute. Pour off excess fat. Add chicken broth, orange juice, soy sauce, honey and pepper to skillet. Cover and simmer until chicken is tender and thoroughly cooked, about 30 minutes.

To grill, skip flour coating. Place chicken on oiled grill over ash-covered coals. In bowl, combine oil, garlic, chicken broth, orange juice, soy sauce, honey and pepper. Cook chicken 20 minutes, turning over once. Then start basting with sauce, cooking until joint juices run clear and chicken is rich, deep brown color, about 10 minutes longer on each side.

To serve, spoon 1/2 cup couscous on each of 2 plates. Top each with 1 chicken piece.

If sauce is in skillet, heat over high heat until thickened, about 1 minute. Pour sauce over chicken. If sauce is in bowl for outdoor grilling, pour sauce into small pan and boil 1 minute to kill any bacteria. Pour sauce over chicken. Sprinkle each serving with 1 tablespoon minced green onions. Makes 2 servings.

BABY GREENS, SPROUTS AND NOODLE SALAD

2 cups mixed baby lettuces

1 cup fresh bean sprouts

1 1/2 tablespoons canola oil

1 tablespoon cider vinegar

1/2 tablespoon honey mustard

1/4 teaspoon toasted sesame oil

1/2 teaspoon honey

Salt, pepper

1/4 cup chow mein noodles

In salad bowl, combine lettuces and bean sprouts.

In cup, stir together oil, vinegar, honey mustard, sesame oil, honey and salt and pepper to taste. Pour over salad and toss gently but well. Sprinkle with chow mein noodles. Serve immediately. Makes 2 servings.

(Bev Bennett is the author of four cookbooks including the award-winning ``Dinner for Two,'' Barron's.)

(c) 2000, Bev Bennett. Distributed by the Los Angeles Times Syndicate.

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Author: Bev Bennett