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#61628 - 07/15/03 07:26 AM A Collection Of Chicken Recipes
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Celebration Chicken

1 1/2 to 3 pounds cut up chicken ( White & Dark)
1 envelope Lipton Onion Soup Mix
1/2 cup ketchup
1/4 cup lite brown sugar
1/4 cup water

Place a large sheet of aluminium foil onto a shallow baking pan. Foil should
overlap the pan on all sides. Arrange chicken pieces in a single layer on
the foil. Combine onion soup mix, ketchup, brown sugar and water and pour evenly over chicken. Cover with foil and seal around edges to make a completely enclosed package. Bake at 375 degrees for 50 minutes. Remove chicken to a serving platter and spoon sauce over it.
4 servings.

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One Pan Chicken and Rice

3-4 boneless, skinless chicken breasts
1 can of cream of mushroom soup
1 can of cream of celery soup
1 can of cream of chicken soup
1 cup of rice (uncooked)
1/3 cup of milk
butter

In a 2 qt. baking dish, combine the three soups, milk and rice. Lightly
butter chicken breasts and lay them on top of the soup/rice mixture. Bake at 350 degrees for 30 minutes. Turn chicken over and bake for another 20-30 minutes.

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Paneed Chicken Breasts with Carbonara
From chef and author Emeril Lagasse

Ingredients
For the Chicken
2 chicken breasts, boned, skinned and pounded out to 1/4 inch
1/4 c all-purpose flour
1/4 tsp Emeril's Essence
1/2 tsp Emeril's Essence
1 large egg
1/2 c milk
1/2 c bread crumbs
1/2 tsp thyme
1/2 tsp basil
1/2 tsp parsley
1/2 tsp oregano
1 tbsp parmesan cheese
7 tbsp olive oil
Ingredients for Carbonara Sauce
1/4 cup bacon, small dice
1/4 cup pancetta, small dice
1 tablespoon diced onion
1 teaspoon garlic, minced
1 cup heavy cream
1 cup frozen peas
2 tablespoons Parmesan cheese, grated
1/4 teaspoon salt
3 turns fresh cracked black pepper
2 tablespoons country ham, small dice
1 tablespoon chopped parsley

Directions
Make the Chicken
1. Season each chicken breast with 1/4 teaspoon of Essence. In a small
bowl, combine the breadcrumbs, Parmesan, parsley, basil, thyme, oregano, 1 tablespoon of olive oil and salt.
2. In a separate bowl, season the flour with 1/2 teaspoon of salt and
stir to blend. In a third bowl, beat the egg with the milk and season
with the remaining 1/2 teaspoon of Essence.
3. In a large skillet or sauté pan set over a medium-high heat, add
the remaining 6 tablespoons of olive oil and once the oil is hot, dredge
the chicken in the seasoned flour, then the egg wash and finally the
bread crumbs.
4. Place the breaded chicken in the skillet and fry for 2 1/2 minutes on
the first side, and flip over to cook for 2 minutes on the second side.
Make the Carbonara Sauce

1. In a sauté pan over a medium high heat, render the bacon and
pancetta till crispy, remove from the pan and discard all but 1
tablespoon of the fat. Add the onion to the pan and sweat for 2-3
minutes.
2. Add the garlic and sweat for 30 seconds. Immediately add the cream,
peas, cheese, salt and pepper. Allow the sauce to boil and reduce by
fifty percent before returning the bacon and pancetta to the sauce, and
garnishing with the country ham and parsley.
3. Pour 4 tablespoons of the sauce over each chicken breast to serve.

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SAVORY-CRUST CHICKEN PIE

CRUST:
1 cup (8 ounces) sour cream
1/2 cup butter or margarine, softened
1 egg
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon dried sage

FILLING:
1/2 cup each chopped carrots, green pepper, sweet red pepper and onion
1/2 cup sliced fresh mushrooms
2 tablespoons butter or margarine
2 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup shredded cheddar cheese

In a mixing bowl, beat sour cream, butter and egg. Add flour, baking powder, salt and sage; mix well (mixture will be sticky). Spread into the bottom and up the sides of an ungreased 10-in. pie plate. For filling, saute vegetables in butter over medium heat until crisp-tender. Add chicken and soup; mix well. Spoon into the crust. Sprinkle with cheese. Bake at 400° for 30-35 minutes or until lightly browned. Let stand for 10 minutes. Spoon out individual servings. Yield: 6-8 servings.

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LEMON TARRAGON CHICKEN

Serves 4 - 6

1 large chicken, 2 lbs 10 oz - 3 lbs
1 1/2 tsp salt
a few sprigs fresh tarragon
or 1 - 2 tsp dried tarragon
1 - 2 lemons
1 tbs butter or margarine
1/2 tsp black pepper
1 cup water
1 vegetable bouillon cube
1 tbs soy sauce
2 tbs freshly squeezed lemon juice
1 tbs arrowroot

Heat the oven to 400F. Trim the chicken and cut off excess fat at the neck.
Rub it inside with some of the salt and all the tarragon. Scrub the lemon
well, split it and prick half of it (prick the peel) with a stick or a fork.
Put this half inside the chicken. Melt the fat and mix with salt and pepper
and brush the chicken with this mixture.

Put it, breast side up, in an oven-proof dish. Put on the lowest shelf of
the oven and leave it for 70 - 80 minutes. Brush the chicken occasionally
during the time in the oven with the juice that forms.

Strain the "pan juices" in a saucepan and leave for a while, then remove the fat from the surface the best you can. Add water, bouillon cube, soy sauce and lemon juice, bring to a boil and thicken with the arrowroot (or other thickening) diluted in 2 tbs water. Check for seasoning. Serve with boiled rice or potatoes, carrots and lemon wedges. Enjoy!

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Chicken Marrakesh
Serves 10 to 12

3 chickens, quartered
12 large cloves garlic, finely minced
3 tablespoons dried thyme
1 tablespoon ground cumin
2 teaspoons ground ginger
1 teaspoon salt
1 cup red wine vinegar
1 cup best-quality olive oil
2 cups whole pitted black olives
3 cups dried apricots
2 cups dried small figs
1/2 cup packed brown sugar
1 cup good red wine
2 cups large pecan pieces

The day before, combine the chicken, garlic, thyme, cumin, ginger, salt,
wine vinegar, oil, olives, apricots and figs in 2 to 3 large bowls, dividing
the ingredients equally; marinate covered in the refrigerator overnight.

Mix several times during the day. Remove the bowls from the refrigerator 1
hour before cooking.

Preheat cooking to 350 degrees.

Arrange chicken in single layer in 2 or 3 large, heavy, shallow baking
pans. Spoon marinade evenly over pans.

Sprinkle with the brown sugar and pecans and pour the wine evenly between
the pieces in the pans.

Cover the pans with aluminum foil and bake 20 minutes. Remove foil and
bake, basting frequently with the pan juices, 50 minutes or more until
chicken is cooked through, 170 degrees for white meat, 180 degrees for dark
meat.

Using a fork and slotted spoon, transfer the chicken, olives, dried fruit
and pecans to a large serving platter.

Drizzle with a few large spoonfuls of the pan juices

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#61629 - 03/30/04 11:46 PM Re: A Collection Of Chicken Recipes
Anonymous
Unregistered


Karl, are you out there somewhere? I would like to send you my heartfelt thanks for all your wonderful recipes. As a mother having spent 30 years raising 5 wonderful (now!) children, and many of those years very sick, the mere thought of having to cook,nay,having to think up what to have for dinner is enough to reduce me to a puddle. I know I speak for MANY, MANY mothers and grandmothers. So, once again, thank you for bringing something fresh and EASY to our menu.
Josie

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