chicken
1/4 cup margarine
1 (4 oz) can sliced mushrooms, drained
1 tbs flour
2 tbs worcestershire sauce
1 bay leaf
juice of 1/2 lemon
1 can beef broth
preheat oven to 350 degrees. brown chicken in margarine. remove to a 9″x13″ ovenproof dish. add remaining ingredients to pan and bring to a boil. pour sauce over chicken and bake, uncovered, for 1 hour.
2 tbs white wine vinegar
2 tbs extra-virgin olive oil
1/2 tsp tarragon
1/2 tsp thyme
1/2 tsp salt
1/4 tsp pepper
4 (7 oz) chicken breast halves, skinned
in a medium bowl, combine vinegar, olive oil, tarragon, thyme, salt, and pepper. pierce each chicken piece several times with a fork and add to bowl. turn to coat. marinate at room temperature, turning once or twice, 30-60 minutes.
preheat broiler. set chicken, bone side up, about 6″ from heat and broil 10 minutes. turn, baste with any marinade remaining in bowl, and broil 10-15 minutes longer, until chicken in white thoughout but still moist.
serves 4
4 boneless skinless chicken breast halves
1 (14 1/2 oz) can italian stewed tomatoes
1 (4 oz) can mushroom stems & pieces, drained
1/2 tsp dried basil
1/4 tsp garlic powder
1 tbs cornstarch
1/3 cup cold water
hot cooked spaghetti
in a large skillet coated with pam, cook chicken for 5-6 minutes on each side, or until the juices run clear. meanwhile, in a saucepan over medium heat, bring tomatoes, mushrooms, basil & garlic powder to a boil. combine cornstarch and water; add to tomato mixture. return to a boil; cook and stir for 2 minutes. serve chicken over spaghetti; top with tomato sauce.
4 servings
vegetable oil for frying
1/4 cup butter
1/4 cup crystal louisiana hot sauce OR frank’s red hot cayenne sauce
dash ground pepper
dash garlic powder
1/2 cup flour
1/4 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp salt
10 chicken wing pieces
ON THE SIDE:
bleu cheese dressing
celery sticks
heat oil in a deep fryer to 375 degrees. you want just enough oil to cover the wings entirely – an inch or so deep at least.
combine the butter, hot sauce, ground pepepr, and garlic powder in a small saucepan over low heat. heat until the butter is melted and the ingredients are well blended.
combine the flour, paprika, cayenne pepper, and salt in a small bowl.
if the wings are frozen, be sure to defrost and dry them. put the wings into a large bowl and sprinkle the flour mixture over them, coating each wing evenly. put the wings in the refrigerator for 60-90 minutes. (this will help the breading to stick to the wings when fried.)
put all the wings into the hot oil and fry them for 10-15 minutes or until some parts of the wings begin to turn dark brown.
remove the wings from the oil to a paper towel to drain. don’t let them sit too long because you want to serve the wings hot.
quickly put the wings into a large bowl. add the hot sauce and stir, coating all of the wings evenly. you could also use a large plastic container with a lid for this. put all the wings inside the container, add the sauce, put on the lid, then shake. serve with bleu cheese dressing and celery sticks.
serves 3-5 as an appetizer
2 (1 1/4 lb) cornish hens, split
1 tbs olive oil
1 tsp salt
1/2 tsp black pepper
1/3 cup fruit jam OR jelly
preheat the broiler. line a broiler pan wih foil.
if the hens are not already split, with a heavy knife, cut through the hens at the backbone. turn the hens, skin-side down, and cut through the white membrane on either side of the breastbone. bend the breast backward until the breatbone breaks, then pull out the breastbone and the attached cartilage. cut the hen in half.
in a small bowl, combine the oil, salt, and pepper. rub the hen halves all over wth the seasoned oil and place them, skin-side up, on the prepared broiler pan. broil the hens 4″ from the heat for 15 minutes.
meanwhile, in a small saucepan over low heat, warm the jam (or jelly), stirring frequently, until melted, about 4 minutes.
brush the hens with the jam and broil for 3-5 minutes longer, or until the hens are glazed and cooked through. watch carefully to keep the jam from charring. serve hot.
serves 4
2 cups cubed cooked chicken
1 (8 oz) pkg cream cheese, softened
8 (8″) tortillas
1 cup (8 oz) plain yogurt OR sour cream
1 cup salsa
2 cups (8 oz) shredded cheddar cheese
1 (2 1/4 oz) can sliced ripe olives, drained
shredded lettuce and chopped tomatoes, optional
in a small bowl, combine chicken and cream cheese. spoon about 1/4 cup chicken mixture down the center of each tortilla; roll up tightly. place seam side down in a greased 13″x9″ baking dish.
in another small bowl, combine yogurt and salsa; spread over tortillas. bake, uncovered, at 350 degrees for 20 minutes. sprinkle with cheese and olives. bake 10-15 minutes longer or until cheese is melted. serve with lettuce and tomatoes if desired.
8 servings
3 tsp chili powder
1 tsp ground cumin
1 tsp pepper
1/4 tsp salt
4 boneless skinless chicken breast halves (4 oz each)
2 tsp canola oil
1 (15 oz) can black beans, rinsed and drained
1 cup frozen corn
1 cup salsa
2 cups cooked brown rice
combine the chili powder, cumin, pepper and salt; rub over chicken. in a large nonstick skillet coated with cooking spray, brown chicken in oil on both sides. stir in the beans, corn and salsa. cover and cook over medium heat for 10-15 minutes or until a meat thermometer reads 170 degrees.
slice chicken; serve with rice and bean mixture.
4 servings
1/4 cup flour
1/4 tsp salt
1/4 tsp black pepper
2 1/2-3 lbs chicken parts
2 tbs olive oil
2-3 cloves garlic, peeled
1/2 cup dry white wine OR dry vermouth
2 med red bell peppers, cut into 1/4″-wide strips
2 sprigs fresh rosemary, chopped, OR 1 1/2 tsp dried
preheat the oven to 375 degrees. lightly oil a roasting pan.
in a plastic or paper bag, combine the flour, salt, and 1.8 tsp of the black pepper. add the chicken parts and lightly dredge them in the seasoned flour, shaking off the excess.
in a lg skillet, warm the oil over medium-high heat. add the garlic and cook, stirring frequently, until golden brown, 2-3 minutes. discard the garlic.
add the chicken to the skillet in a single layer, skin-side down, increase the heat to high, and cook until one side is golden brown, 3-4 minutes. turn the chicken over and cook the other side until golden brown, 3-4 minutes. transfer the chicken pieces to the prepared roasting pan and set aside.
pour off all but a a thin later of fat from the skillet and return to medium heat. add the wine, increase the heat to medium-high, and boil until the liquid is reduced by half, 1-2 minutes. reduce the heat to medium, add the bell peppers and rosemary, and cook, stirring constantly, for 2 minutes.
spoon the bell pepper mixture over the chicken, sprinkle with the remaining 1/8 tsp black pepper, and bake for 15 minutes, or until the chicken is just cooked through.
serves 4
2 tbs roasted garlic oil OR olive oil
2 lg shallots OR 1 thick onion slice, chopped
4 tbs butter, cut up
8 oz fresh oyster OR other wild mushrooms
salt and pepper to taste
6 boneless, skinless chicken breast halves
3 tbs brandy, warmed
1 cup chicken broth
1/2 cup heavy cream
2 tsp freshly grated orange zest
in a large, heavy skillet over medium-high heat, heat the oil and saute the shallots or onion 1 minute. add the butter and mushrooms, and saute until golden, 3 minutes. with a slotted spoon, lift the mushrooms onto paper towels. season with salt and pepper. return the skillet to the heat and saute the chicken for 3 minutes on each side flambe with the brandy (see note). stir in the broth, reduce the heat, cover, and simmer 10 minutes. stir in the cream and the mushrooms, and simmer until thickened. adjust the seasonings. serve sprinkled with orange zest.
serves 4-6
6 boneless, skinless chicken breast halves
1 lg red bell pepper, cored and seeded
1 1/2 cups chicken broth
3 tbs cider vinegar
3 tbs packed dark brown sugar
1 (10 oz) can pineapple chunks, chopped with juice reserved
1 (15 oz) can stir-fry vegetables, drained and rinsed
3 tbs vegetable oil
1 lg clove garlic, sliced
1 small onion, sliced
1 1/2 tbs cornstarch, mixed with 2 tbs cold water
soy sauce
slice the chicken breasts and red pepper itno 1/4″ wide strips. combine the broth, vinegar, brown sugar, pineapple chunks, and stir-fry vegetables in a large bowl. heat a wok to medium-hot and swirl in the oil. add, and stir-fry for 1 minute after each addition, the garlic, onion, and chicken and pepper strips. add the vegetable mixture and simmer until the sauce is reduced by half, about 10 minutes. add the cornstarch mixture and stir until the sauce thickens and clears. season to taste with soy sauce. serve hot.
serves 4-6
