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Chicken Recipes

CHICKEN RECIPES

African Chicken Stew

1 tb Oil
1 lb Boneless, skinless chicken breasts or thighs, cut into one inch pieces
1 1/2 c Chopped onions
2 Garlic cloves; minced
28 oz Can whole tomatoes, undrained, cut up
1/4 c Creamy peanut butter
1/2 ts Chili powder
1/2 ts Salt
1/4 ts Crushed red pepper flakes or more to taste
3 c Cooked rice
1 c Chopped dry roasted peanuts

Heat oil in Dutch Oven or large saucepan over medium high heat until hot. Add chicken, onions and garlic; cook about five minutes or until chicken is browned and onions are tender. Stir in tomatoes, peanut butter, chili powder, salt and red pepper flakes. Bring to a boil. Reduce heat; cover and simmer 35 minutes.

Serve over rice; sprinkle with chopped peanuts.

African Chicken with Couscous

Chicken
3 ea Chicken breast halves boneless, skinless
2 ts Olive oil
1 lg Onion; sliced
10 ea Baby carrots; sliced
2 ea Cloves garlic; minced 14 1/2 oz Can stewed tomatoes
1/2 ts Ground cinnamon
1/2 ts Cumin seed
1/4 ts Turmeric
Black pepper
1 ts Honey
1 c Frozen zucchini OR
1 c Frozen yellow squash
1 c Frozen bell pepper strips

Couscous
14 1/2 oz Fat free chicken broth 1 1/4 c Water
1 1/2 c Couscous

To Serve
1/2 c Raisins; optional 7 3/4 oz Chickpeas; drained ( one cup )

TO PREPARE CHICKEN Microwave chicken uncovered, on HIGH (100 percent power) for 3 minutes. Meanwhile, heat oil in a large, nonstick skillet or Dutch oven. turn heat to medium and add onion and carrots, stirring occasionally.

Remove chicken from microwave and slice into 1/2-inch strips. Cut longest strips in half. Add chicken and garlic to skillet, cover, increase heat to high and cook 2 minutes. Add tomatoes, cinnamon, cumin, turmeric, black pepper to taste, honey, zucchini (or yellow squash) and bell pepper; stir well. Cook covered at a rolling boil for 10 minutes. Stir occasionally to prevent sticking.

TO PREPARE COUSCOUS: Bring chicken broth and water to a boil in medium sauce pan. Stir in couscous, cover pan and remove from heat for 5 minutes or until liquid is absorbed. Fluff with a fork.

TO SERVE: Stir raisins and chick peas into chicken mixture. Cook 1 minute longer. Serve at once over a bed of couscous. Leftovers store well in refrigerator for several days.

Makes 6 servings

Apple and Cabbage Chicken

8 sl Bacon, cut in 1" pieces
1 c Chopped onions
1/2 c Celery, cut in 1/2" pieces
2 ea Tb butter or margarine 2 1/2 ea 3 lb chicken thighs
1/3 c Apple juice
1 1/2 t Caraway seed
1 t Salt
1/4 t Pepper
1 sm Head cabbage, cut in eight wedges
2 md Tart apples, cut into sixths

In dutch oven, cook bacon until softened. add onion and celery; continue to cook until vegetables are tender (2-3 minutes). Remove from pan; set aside. Add butter to pan, heat until sizzling. Place half of chicken in pan. Continue cooking, stirring occasionally, until chicken is lightly browned. Remove from pan, repeat with remaining chicken. Reduce heat to medium, return chicken and bacon to pan. Add remianing ingredients except cabbage and apples. Place cabbage on top to steam. Cover; continue cooking, basting occasionally, until chicken is fork tender and cabbage is crisply tender (15-20 minutes). Top with apples. Cover, continue cooking until apples are crisply tender (10-15 minutes).

Arroz Con Pollo

2 1/2 lb Chicken Pieces
1/2 c Olive Oil
2 ts Oregano
1/2 ts Black Pepper
2 ts Salt
1 Green Pepper; Cut In Strips
2 c Onions; Chopped
1 Bay Leaf
1/2 ts Crushed Red Pepper
1 Clove Garlic; Crushed
1 ts Saffron Threads
2 c Rice
1 cn Tomatoes; Undrained
1 cn Chicken Broth
1/2 pk Frozen Peas
1/2 c Green Olives; Sliced
Pimento Strips; Optional

Preheat oven to 350.

Combine the oregano, salt and pepper and rub into the chicken pieces. In a heavy dutch oven heat 1/2 cup olive oil and brown chicken a few pieces at a time, until golden. Set chicken pieces aside.

To the pan drippings add the green pepper strips, chopped onion, bay leaf, crushed red pepper, and crushed garlic. Stir until onion is tender.

Crush the saffron threads. Add them along with the rice to the onion mixture. Cook until the rice is lightly browned, about 10 minutes. Add the undrained tomatoes and the chicken broth. Arrange chicken on top and bring to a boil. Bake covered for 1 hour.

Remove from oven and sprinkle with the peas and sliced green olives. Arrange pimento strips on top if desired and bake, uncovered for 20 minutes. Let stand 10 minutes before serving.

Aruba Chicken

2 tb Olive oil
1 md Onion, sliced
1 Fryer chicken, 3lbs cut into serving pieces
1 Smoked pork butt,
(1 lb)cut into 1" cubes
1 Can(8oz)tomato paste
1/4 c Coconut, shredded
1/2 ts Salt
Crushed red pepper to taste
4 Whole cloves
1 Bay leaf
I/2 ts thyme
2 lb Sweet potatoes,pared, cut into 1/2" slices
2 Bananas, sliced 3/4" thick
1/4 c Green onions, sliced

Heat oil in a heavy Dutch oven and saute onion about 5 minutes until golden, stirring frequently. Remove From pan. Add chicken, half at a time, and brown on all sides (adding more oil if needed). Return onion to pan and add pork Stir in water, tomato sauce, coconut and salt.

Tie pepper, cloves, bay leaf and thyme into a small cheesecloth square (poultice) and add to stew. Bring to a boil, lower heat and simmer For 15 minutes, stirring occasionally. Add sweet potatoes and simmer covered For 35 to 40 minutes longer, or until sweet potatoes are tender. Taste for seasonings and correct if necessary. Add bananas and cook for an additional 5 min. Discard cheesecloth poultice. Arrange on a serving platter and garnish with green onions and more coconut, if desired.

Serves 6.

 

Bacon and Tomato Chicken Casserole

3 sl Bacon
1 pk (9 ounces) frozen artichoke hearts, thawed
4 Chicken breast halves, boneless, skinless
1 ts Dried thyme
Salt & pepper
2 Tomatoes
1/2 c Grated sharp cheddar cheese (up to 1)

Fry the bacon until crisp in a Dutch oven or deep stove-top casserole. Drain on absorbent paper. Pour out excess grease but don't wipe pot clean. Chop artichokes into small pieces and put them in the Dutch oven. Top with chicken. Sprinkle with thyme, salt and a generous amount of pepper. Core the tomatoes, cut them in half and scoop out the seeds with your finger (don't worry about getting every seed). Slice tomatoes and place the slices over the chicken. Combine grated cheese and crumbled bacon. Sprinkle over chicken and bake, uncovered, for 20 minutes or until chicken is cooked and cheese is melted. 4 servings.

Baja Chicken Pasta Salad

3/4 lb Chicken Breast, boneless, skinless, about 3/4 lb
6 oz Dried Mixed Fruit
1 c Ring Macaroni Or Orzo; Raw
1 c Jicama; Cubed
2 Green Onions/Tops; Sliced
1/2 c Mayonnaise Or Salad Dressing
2 tb Sour Cream Or Plain Yogurt
1 ts Red Chiles; Ground
1/4 ts Salt

Heat enough salted water to cover the chicken breast (1/4 tsp salt to 1 cup of water) to boiling in a 4 quart Dutch oven. Add the chicken breast.

Cover and heat to boiling, reduce the heat and simmer until the chicken is done, about 15 to 20 minutes. Remove the chicken with a slotted spoon.

Heat the water to boiling and add the fruit and ring macaroni or orzo gradually so that the water continues to boil. Boil, uncovered, stirring occasionally, just until the ring macaroni is tender, about 6 to 8 minutes or 10 minutes for the orzo, then drain. Rinse with cold water and drain again. Cut the chicken into 1/2-inch pieces and mix with the fruit, macaroni, jicama and onions. Mix the remaining ingredients and toss with the chicken mixture. Cover and refrigerate until chilled, at least 2 hours.

Baked Chicken and Rice

1 c Rice
1 Chicken
1 pk Dry Lipton Onion Soup Mix
1 cn Chicken Broth
1 cn Cream Of Mushroom Soup Water

Pour uncooked rice into a 10 inch Dutch Oven. Place cut-up chicken parts on top of the rice. Sprinkle Lipton Onion Soup mix on top of chicken. Dilute chicken broth with one can of water. Pour mixture over the chicken and bake with coals on top and bottom for at least one hour.

Balnamoon Skink

3 lb Chicken
6 c Water
2 ts Salt
1/2 ts Pepper
1 Celery root, cubed
1 Leek, sliced
1 lg Carrot, sliced
2 tb Chopped parsley
1 1/4 c Frozen peas
1/4 ts Ground mace
2 Egg yolks
1/2 c Heavy whipping cream
2 c Shredded leaf lettuce

Place chicken, water, salt and pepper in Dutch oven. Cover; bring to a boil. Reduce heat, simmer for 1 hour, skimming as necessary. Add celery root, leek and carrot to soup; simmer another 15 minutes. Remove chicken from broth and cool slightly. Remove skin and bones, then dice chicken meat. Return meat to soup. Add parsley, mace and peas; simmer 10 minutes. Beat egg yolk and cream together. Add 2 tablespoons hot soup to mixture, then stir into hot soup, stirring constantly. Cook over very low heat 3 minutes. Ladle soup into serving bowls, sprinkle with lettuce leaves.

Balsamico Chicken with Olives

1/2 Recipe Fricasseed Chicken, frozen or fresh
3 tb Tomato paste
1/2 c Low-sodium chicken broth
1/2 c Balsamic vinegar
3/4 c Pitted green olives; drained
1 tb Chopped fresh parsley

Defrost the fricasseed chicken, if frozen. Arrange the chicken pieces in an oven-proof casserole or Dutch oven. Combine the tomato paste, broth and vinegar in a small bowl, and add to the chicken. Add the olives, cover and place in the oven. Turn the oven on to 375 degrees F and bake for 20 minutes. Meanwhile, place the fricassee sauce in a small saucepan over medium heat, and cook until it is thick enough to coat a wooden spoon, about 5-to-10 minutes. Uncover the casserole and strain the sauce over the chicken. Continue to bake, uncovered, another 5 minutes. To serve, arrange the chicken and sauce in a serving bowl or on a deep serving platter, and sprinkle with the parsley.

Bama Brunswick Stew

1 2.5 - 3 lb broiler-fryer
1 2 - 2.5 lb boneless pork loin roast
2 lb Chuck roast 2 1/2 qt ;water
3 lg Potatoes; peeled & finely chopped
3 lg Onions; finely chopped
28 oz Can tomatoes; undrained and chopped
17 oz Can cream-style corn
14 oz Bottle catsup
1 sm Hot pepper
1/4 c Red wine
2 tb To 3 tb Lemon juice
2 tb Dry sherry
1 1/2 ts Paprika
1 ts Brown sugar
1 ts Pepper
1/2 ts Ground red pepper
1/2 ts Dried red pepper flakes


Combine chicken, roasts, and water in a large Dutch oven, cover, and bring to a boil. Reduce heat, and simmer 1 hour or until meat is tender. Remove meat from broth, reserving broth. Cool meat completely. Remove meat from bones. Grind meat in food processor or grinder.


Add potatoes and onions to broth; cook over medium heat 20 to 25 minutes or until tender. Add meat and remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 2-1/2 hours, stirring often. Add water for a thinner consistency, if desired. Makes 1-1/2 gallons.

Barley Risotto with Julienne Chicken and Parmesan

1 tb Olive oil
3/4 c Carrot; diced
2 tb Fresh basil; chopped
3/4 c Celery; chopped
3/4 c Green onion; chopped
1/2 ts Salt
1/4 ts Pepper
1 lb Skinless boneless chicken breasts
1/2 lb Skinless boneless chicken thighs 1 3/4 c Pearl barley; about 12 ounces
5 c Chicken broth
1/3 c Parsley; chopped
1/4 c Fresh Parmesan cheese; grated

Cut chicken meat in 1/4-inch strips.

Heat oil in a Dutch oven over medium-high heat. Add carrot and basil; saute 1 minute. Add celery, green onion and onion; saute 1 minute. Add salt, pepper, and chicken; saute 5 minutes. Add barley; saute 1 minute.

Add broth; bring to a boil. Cover, reduce heat, and simmer 40 minutes. Remove from heat. Stir in parsley and cheese.

Blackened Chicken and Pasta

4 Boneless skinless chicken breast halves
4 tb Chef Paul Prudhome's Poultry Magic
4 tb Butter; melted
1/2 lb Linguini
6 tb Butter
1/2 c Half and half
1 ts Cayenne pepper
Chopped tomatoes; for garnish
Chopped green onions; for garnish

Cook linguini until al dente, drain and set aside. Preheat iron frying pan on gas grill at high heat for 20 minutes. Put poultry magic seasoning in shallow bowl. Put melted butter in a second shallow bowl. Dip chicken first in butter on both sides, then in poultry magic. Place in preheated frying pan and cook 5-6 minutes on each side. While chicken is cooking, melt remaining 6 Tbs. butter in a dutch oven. Add half and half and cayenne pepper. Heat over medium heat until mixture bubbles. Add linguini. Cover and reduce heat to low. Remove chicken from frying pan and slice into thin strips. Serve over hot linguini noodes and garnish with tomatoes and green onions.

Boston Chicken Stuffing

1 cn Sliced carrots; (10 ounces) undrain
1 cn Slices mushrooms; (4 ounces) undrain
1 cn Chicken broth; (14 ounces)
2 Ribs celery; cut 4-5 pieces
1 tb Rubbed sage
12 ts Poultry seasoning
1 tb Chicken bouillon powder
3 tb Bottled liquid margarine or; melted butter
3 English muffins; cut into cubes with crumbs
1 Bag unseasoned croutons; (8 ounces)
1 tb Dry parsley; minced
2 tb Dry minced onion

When you open the can of carrots, run the blade of a paring knife through them right in the can so that you've reduced them to tiny bits without mashing them. Empty it then into a Dutch oven. Add the mushrooms; set aside. Empty the cam of broth into the blender and add the celery along with the sage, poultry seasoning, bouillon powder and margarine. Blend a few seconds on high speed, only until celery is finely minced. Meanwhile, add the English muffin cubes, (crumbs too), croutons, parsley and onion to the Dutch oven. Pour blender mixture over and stir to combine with rubber bowl scraper until completely moist. Cover with a lid and bake at 350~ about 45 minutes to an hour or until piping hot. Refrigerate leftovers to use within a week. Freeze to use within 4 months.

Braggin' Rights Chicken Fried Steak

Steak
2 lb Roundsteak, sliced 1/2 inch thick and twice-tenderized by the butcher
2 c All-purpose flour
2 ts Baking powder
1 ts Baking soda
1 ts Fresh ground black pepper
3/4 ts Salt
1 1/2 c Buttermilk
1 lg Egg
1 tb Hot red pepper sauce
2 Garlic cloves, minced
Crisco for deep frying

Classic Cream Gravy
1/4 c Pan drippings
3 tb All-purpose flour
2 c Evaporated milk
1 c Unsalted beef stock
1/2 ts Fresh ground black pepper
Salt to taste

Optional
Mashed potatoes
Homemade buttermilk biscuits

Cut steak into 4 equal portions. Pound until each is about 1/4 inch thick. Place flour in a shallow bowl. In a second dish, stir together baking powder, soda, pepper and salt; mix in buttermilk, egg, pepper sauce and garlic. The mixture will be thin.

Dredge each steak first in flour, then in batter. Dunk steaks back into flour and dredge well, patting in the flour until the surface of the meat is dry.
Add enough shortening to a deep cast-iron skillet or Dutch oven to deep fry steaks in at least 4 inches of fat. Bring temperature of shortening to 325 degrees. Fry the steaks, pushing them under the fat or turning them as they bob to the surface, for 7 to 8 minutes, or until they are golden brown. Drain steaks on paper towels and transfer to a platter. Keep warm while preparing Classic Cream Gravy.

Divide steaks among 4 plates and serve with mashed potatoes and gravy.

CLASSIC CREAM GRAVY: After cooking chicken-fried steak or similar dish, pour off the top fat through a strainer, leaving about 1/2 cup pan drippings in the bottom of the skillet. Return any browned cracklings from the strainer to the skillet before starting the gravy. Place skillet over medium heat. Sprinkle in the flour, stirring to avoid lumps. Add milk and stock. Simmer until liquid is thickened and the raw flour taste is gone, about 3 minutes. Stir the gravy up from the bottom frequently, scraping up any browned bits. Season with pepper and salt. Makes about 3 cups.

Braised Chicken and Sausages with Tomatoes

1 3/4 lb Sweet or hot Italian sausage
3 md Onions; thinly sliced
3 md Red or green bell peppers; cut into strips
3 cl Garlic; minced
3 tb Olive oil
4 lb Chicken breasts; skinless, boneless, cut into quarters
1 c Red wine
1 cn Tomatoes; 28oz crushed
1/4 c Parsley; finely chopped
2 tb Basil; finely chopped
2 ts Oregano; finely chopped
1/2 ts Salt
1/2 ts Black pepper
1 c Ripe olives; sliced

In 8-quart Dutch oven over medium heat, brown sausages on all sides. Drain and cool sausages, reserving pan drippings. Slice into 1- inch diagonal pieces; place in a large bowl

Drain all but 1 tablespoon of drippings from pan. To drippings, add onion; cook over medium heat 5 minutes. Increase heat slightly. Add red pepper: cook 5 minutes. Add garlic; cook 1 minute. Remove to bowl with sausage.

Warm oil in same pan over medium-high heat. Add chicken in batches so pan is not crowded. Cook 5 minutes per batch, or until browned on all sides. Add to bowl with sausage.

Add wine to pan, stirring to scrape up brown bits. Add tomatoes, parsley, basil, oregano, salt and black pepper. Cover; bring to a boil. Stir in chicken and sausage mixture. Reduce heat and simmer, covered, for 25 minutes, or until chicken is just cooked. Add olives (if desired) during the last few minutes.

Dinner Plan: Remove 2/3 Of stew to 2 separate microwaveproof containers; cool, then freeze for later use. Serve remaining stew. (Approximate microwave times: Defrost 30 minutes: reheat 7 minutes, stirring once or twice.)

Braised Chicken and Vegetables

1 3-lb chicken
3/4 lb Small yellow squash
1 tb Olive oil
1 tb Butter or margarine
2 md Onions, each cut into 8 wedges
1 Clove garlic, finely chopped
1 cn (10 3/4-oz) condensed chicken broth, undiluted
1 c Water
1/2 lb Large flat green beans (scarlet runner or other pole beans)
Salt and ground black pepper
2 tb All-purpose flour
2 ts Worcestershire sauce

Remove neck and giblets from chicken. Rinse chicken, the neck, and giblets. Pat dry on paper towels. Cut chicken into serving-size pieces. Cut yellow squash lengthwise in half then cut each crosswise in half.

In 5-quart Dutch oven, heat oil and butter over medium-high heat. Add squash and cook until lightly browned on both sides. Transfer squash to a large bowl.

Add chicken, the neck, and giblets, one half at a time, to Dutch oven; brown pieces well on all sides. Remove pieces as they brown to the bowl with squash. Add onions to Dutch oven and cook until well browned and remove half of them to bowl with squash. Add garlic and cook a few seconds. Add chicken broth and 1/2 C water; heat to boiling.

Return chicken with any drippings in bowl to Dutch oven. Cover and cook over low heat 15 minutes. Meanwhile, cut beans diagonally into 2-inch lengths. Move chicken to one side of Dutch oven and add beans and browned squash to the broth. Increase the heat to high, cover, and heat to boiling. Cook chicken and vegetables 15 minutes longer or until ten- der. Season chicken and vegetables with salt and pepper to taste.

Transfer chicken and vegetables to a serving platter, leaving the broth in the Dutch oven, In a cup, combine flour with 1/2 C water and Worcestershire sauce. Stir flour mixture into the broth in the Dutch oven. Increase the heat to high and heat broth to boiling, stirring constantly, until thickened. Serve sauce with chicken and vegetables.

Braised Chicken in Aromatic Tomato Sauce

1/4 c Olive oil
1 Chicken; cut into 8 pieces (3-pound)
3 c Chopped red onions
6 Whole allspice
1 Cinnamon stick
1 ts Ground cumin
1 ts Paprika
1/2 ts Ground nutmeg
1/2 ts Ground cloves
1 pn Cayenne pepper
1 cn Whole Italian-style tomatoes; drained, juices reserved, tomatoes chopped (28-ounce)
1 c Water
2 tb Red wine vinegar; (or more)
2 tb Tomato paste
1 Pinches sugar
12 oz Perciatelli pasta or spaghetti
Freshly grated kefalotyri cheese or Parmesan cheese

Heat oil in heavy large Dutch oven over medium-high heat. Add chicken in batches and cook until brown on all sides, about 8 minutes per batch. Place chicken on platter. Add onions to Dutch oven; saute until tender, about 5 minutes. Add spices; stir until fragrant, about 1 minute. Stir in tomatoes and their juices and water. Return chicken to Dutch oven. Cover; simmer over medium-low heat until chicken is very tender, about 35 minutes.

Transfer chicken to platter. Tent with foil. Add 2 tablespoons vinegar, tomato paste and sugar to Dutch oven. Simmer until thickened to sauce consistency, stirring occasionally, about 10 minutes. Season with salt, pepper and more vinegar, if desired. Remove from heat. Cover to keep warm.

Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer pasta to platter. Top with chicken, sauce and cheese.

Serves 4.

Braised Chicken in Tomato Sauce

1/4 c Olive oil
3 lb Chicken, cut into 8 pieces
3 c Red onion, chopped
6 Whole allspice
1 Cinnamon stick
1 ts Cumin
1 ts Paprika
1/2 ts Nutmeg
1/2 ts Cloves
pn Cayenne pepper
28 oz Italian tomatoes, drained, juices reserved, chopped
1 c Water
2 tb Red wine vinegar
2 tb Tomato paste
pn Sugar
12 oz Thick tubular pasta OR spaghetti
Parmesan cheese, freshly grated

Heat oil in a large Dutch oven over med-high heat. Add chicken pieces in batches and cook until brown on all sides, about 8 minute per batch. Place chicken on platter. Add onions to Dutch oven, saute until tender, about 5 minutes. Add spices, stir until fragrant, about 1 minute. Stir in tomatoes and their juices and water. Return chicken to Dutch oven; cover and simmer over med-low heat until chicken is tender, about 35 minutes.

Transfer chicken to platter and tent with aluminum foil. Add 2 Tbsp vinegar, tomato paste and sugar to Dutch oven. Simmer until thickened to sauce consistency, stirring occasionally, about 10 minutes. Season with salt & pepper and more vinegar if desired. Remove from heat, cover to keep warm.

Cook pasta in a large pot of boiling salted watert until al dente, drain. Transfer pasta to platter, top with chicken, sauce and cheese.

Broccoli and Chicken Salad with Lemon Dressing

1 lb Red-skinned potatoes; unpeeled, cut into 1/2-inch cubes
1 c Sliced carrot
2 c Broccoli florets
2 c Skinless roasted chicken; (1/2-inch pieces)
1/2 c Chopped red onion
2 tb Olive oil; (preferably extra-virgin)
1 tb Thinly sliced garlic 2 1/2 tb Fresh lemon juice
1 tb Chopped fresh thyme or 1 teaspoon dried

Add water to large Dutch oven to depth of 1 inch and bring to boil. Spread potatoes and carrot evenly on steamer rack. Place steamer rack in Dutch oven. Cover and steam vegetables until almost tender, about 9 minutes. Add broccoli florets to steamer rack; cover and steam until all vegetables are just tender, about 3 minutes. Transfer vegetables to large bowl and cool to room temperature.

Add chicken and red onion to bowl of vegetables. Combine oil and garlic in small saucepan. Cook over low heat just until garlic begins to sizzle, about 1 minute. Remove from heat and cool slightly. Whisk in lemon juice and thyme. Pour warm dressing over salad and toss to coat. Season salad to taste with salt and pepper.

Serves 4.

Brown Bread

2 c Buttermilk
3/4 c Dark molasses
1 c Raisins
1 c Whole wheat flour
1 c Rye flour
1 c Yellow cornmeal
3/4 ts Baking soda
1/2 ts Salt
Boiling water

In a large mixing bowl blend together buttermilk and molasses. Stir in raisins. Thoroughly stir together whole wheat flour, rye flour, cornmeal, baking soda, and salt; stir into buttermilk mixture till blended. Divide batter among three greased 20-ounce clean food cans. (Or, fill four 16-ounce cans.) Cover cans tightly with foil; place on a rack set in a large Dutch oven. Pour boiling water into Dutch to a depth of 1 inch. Cover and simmer over low heat, steaming bread till done, 2-1/2 to 3 hours. Add more boiling water as needed. Remove bread from cans and cool on a rack. Makes 3 or 4 loaves.

Brunswick Stew

1 (5 lb) stewing hen
1 (3 lb) chuck roast, cooked, cooled, and shredded
1 (3 lb) pork loin roast, cooked, cooled, and shredded
5 c Beef broth
3 (16 oz) cans whole tomatoes, undrained and chopped
2 (12 oz) cans whole kernel corn
1 (15 oz) can tomato sauce
3 lg Onions, chopped
1 1/2 c Catsup
1/2 c Vinegar
1/3 c Worcestershire sauce
1 tb Salt
2 ts Pepper
2 ts Hot sauce
1 ts Garlic salt
1 ts Lemon juice

Place chicken in a large Dutch oven; add water to cover. Bring to a boil; cover and simmer for 2 hours or until chicken is tender. Remove chicken from broth; cool. Bone chicken, and grind meat using coarse blade of meat grinder.

Transfer 5 cups chicken broth to a large stockpot; reserve remaining broth for use in other recipes. Add ground chicken and remaining ingredients, stirring until well blended. Bring to a boil. Reduce heat; simmer, uncovered, for 3 hours.

Ladle stew into individual bowls, and serve hot.

Yield: about 1 1/2 gallons.

Cajun Chicken over Rice

1 1/2 lb Boneless chicken breast halves; cut into 1" pieces
1/8 ts Garlic powder
5 lg Tomatoes; peeled and chopped
2 lg Onions; chopped
1 lg Green pepper; chopped
1/4 c Worcestershire sauce
1/4 c Soy sauce
2 ts Pepper
1 ts Dried whole basil
1 ts Dried whole marjoram
1 ts Dried whole oregano
Hot cooked rice

Sprinkle chicken with garlic powder; set aside. Combine tomatoes and remaining ingredients except rice in a large Dutch oven. Bring to a boil; reduce heat, and simmer 15 minutes. Add chicken, and return to a boil. Cover, reduce heat, and simmer 30 minutes or until tender. Serve over rice. Yield: 6 servings.

Cajun Dirty Rice

4 Chicken gizzards; or more
2 Chicken livers; or more
2 tb Butter
1/2 lb Ground beef
1 md Onion; chopped
1 Red bell pepper; chopped
2 Stalks celery; chopped
2 Cloves garlic; pressed
1/4 ts Cayenne
1 ts Salt
1/2 ts Thyme leaves; dry
2 c Water
1 c Long grain rice
4 Green onions; chopped
1/4 c Parsley; chopped
Red bell pepper

Place the chicken gizzards in a small saucepan and add water. Bring to a boil, lower heat and simmer until tender (about 30 minutes). Heat the butter in a Dutch oven or heavy pot. Add the chicken livers and saute until cooked. Remove and reserve. Add the ground beef, onion, pepper, celery and garlic to the pot. Saute until the meat is no longer pink and the vegetables are tender. Chop the gizzards and livers until very fine (you may use a food processor with the steel blade). Add to the pot along with the cayenne, salt, thyme, water and rice. Stir to mix. Bring to a boil. Lower heat. Simmer until the rice is cooked (about 30 minutes). Add the chopped onions and parsley and let stand, covered, 10 minutes. Garnish with vertically sliced red bell pepper strips. Serve.

Cajun Dirty Rice

4 Chicken gizzards; or more
2 Chicken livers; or more
2 tb Butter
1/2 lb Ground beef
1 md Onion; chopped
1 Red bell pepper; chopped
2 Stalks celery; chopped
2 Cloves garlic; pressed
1/4 ts Cayenne
1 ts Salt
1/2 ts Thyme leaves; dry
2 c Water
1 c Long grain rice
4 Green onions; chopped
1/4 c Parsley; chopped
Red bell pepper

Place the chicken gizzards in a small saucepan and add water. Bring to a boil, lower heat and simmer until tender (about 30 minutes). Heat the butter in a Dutch oven or heavy pot. Add the chicken livers and saute until cooked. Remove and reserve. Add the ground beef, onion, pepper, celery and garlic to the pot. Saute until the meat is no longer pink and the vegetables are tender. Chop the gizzards and livers until very fine (you may use a food processor with the steel blade). Add to the pot along with the cayenne, salt, thyme, water and rice. Stir to mix. Bring to a boil. Lower heat. Simmer until the rice is cooked (about 30 minutes). Add the chopped onions and parsley and let stand, covered, 10 minutes. Garnish with vertically sliced red bell pepper strips. Serve.

Cajun Jambalaya

3 Chicken breast halves; skinned
1 tb Cajun seasoning
3 tb Melted butter
3/4 lb Fresh shrimp; peeled and deveined
2 tb Vegetable oil
1/2 lb Smoked sausage; sliced
1 Green pepper; chopped
1 Onion; chopped
1 tb Minced garlic
1 cn Tomatoes; chopped (28 oz)
1/2 ts Salt
1/2 ts Pepper
1/2 ts Cajun seasoning
1 c Long grain rice; uncooked
1 1/2 c Water

Place chicken in lightly greased baking dish. Sprinkle with Cajun seasoning. Bake uncovered at 375 degrees for 15 minutes. Drizzle melted butter over chicken and bake an additional 20 minutes or until tender. Cool and coarsely shred chicken. Set aside. Saute shrimp in hot oil until pink. Set aside. In a Dutch oven, saute sausage until browned. Add green pepper, onion and garlic. Saute until tender. Add tomatoes, salt, pepper and seasoning. Simmer 20 minutes, covered. Add rice and water to Dutch oven. Cover and simmer 15 minutes. Uncover and cook 10 more minutes or until rice is done. Stir in shrimp and chicken. Heat through. Yield: 6 servings.

Caldo De Pollo

1 Chicken (3 1/2 pounds) or 3 pounds chicken wings and backs
1 md Onion; unpeeled
3 Garlic cloves; unpeeled
1 Celery stalk or leafy tops of 3 celery stalks
1 Carrot; scrubbed, unpeeled
2 Bay leaves
1 ts Black peppercorns
Salt; to taste

The chicken can be left whole or cut up into 6 to 8 pieces. Combine all the ingredients in a medium-large pot or Dutch oven. Bring to a boil over high heat. Reduce the heat at once to low. Simmer, partly covered, until the meat is barely tender, about 30 minutes. Remove the chicken from the stock. Strain through a fine sieve and skim the fat, discarding the solids in the sieve.

Can be stored, tightly covered, 4 to 5 days in the refrigerator, or indefinitely in the freezer.

Yield: 8 to 9 cups

Caldo Verde

2 tb Olive oil
2 c Chopped onions
2 ts Minced garlic 3 1/2 c Chicken stock; or 2 cans ckicken broth
Water
3 lb Potatoes; peeled and thinly sliced
1 lb Kale; large stems removed, shredded
4 oz Linguica; chorizo, or kielbasa sausage, pierced with a fork
1 ts Salt
1/4 ts Freshly ground pepper

Heat oil over medium heat in a large Dutch oven. Add onions and garlic; cover and cook, stirring occasionally, until softened, about 5 minutes. Add chicken broth, 4 cups water and potatoes; cover and bring to a boil. Reduce heat and simmer until potatoes are tender, 20 minutes. Add kale and simmer, uncovered, 10 minutes.

Meanwhile, cook sausage with 2 cups boiling water in small saucepan 5 minutes. Drain and cool slightly. Remove sausage from casings and chop.

Transfer 2 cups potato mixture to food processor and puree until smooth. Return puree to remaining soup; add sausage, salt and pepper. Simmer 5 minutes.

Caribbean Chicken and Rice (Asopao De Pollo)

3 lb Broiler Fryer Chicken; Cut Up
2 ts Salt
1 ts Dried Oregano
1/2 ts Ground Coriander
1/4 ts Pepper
2 c Water
16 oz Tomatoes, Stewed; With liquid
1 md Onion; Chopped
1 Clove Garlic; Crushed
1 c Rice, Regular; Uncooked
10 oz Green Peas, Frozen
1 md Green Pepper; Chopped
1/2 c Fully Cooked Smoked Ham; Cubed (about 2 ounces)
1/3 c Pitted Small Green Olives
1 tb Capers
Grated Parmesan cheese

Place chicken in 12 inch skillet or Dutch oven. Sprinkle with salt, oregano, coriander and pepper. Add water, tomatoes, onion and garlic. Heat to boiling. Reduce heat. Cover and simmer 30 minutes. Stir rice into liquid. Cover and simmer until thickest pieces of chicken are done, about 20 minutes. Rinse frozen peas under running cold water to separate. Drain. Add peas, green pepper, ham, olives, capers and 1 tablespoon caper liquid to chicken. Cover and simmer 5 minutes. Serve with cheese.

Cazuela

6 Chicken drumsticks or thighs
1 Butternut squash, peeled and cut into 24 cubes
6 sm Potatoes, peeled
3 Ears corn on the cob, cut into 2" pieces
3 Carrots, cut into 1" cubes
4 cn (10 1/2 oz each) chicken broth
Cooked rice
Hot pepper sauce to taste
Salt and pepper to taste
Minced fresh cilantro or parsley

In a large soup kettle or Dutch oven, place chicken, squash, potatoes, corn, carrots and broth. Bring to a boil. Reduce heat. Cover and simmer for 25 mintues or until chicken is done and vegetables are tender. Serve over rice in a shallow soup bowl. Pass hot pepper sauce, salt, pepper and cilantro or parsley.

Cheddar Chicken Potpies

Crust
1 c All-purpose flour
1/2 ts Salt
5 tb Butter or margarine -- chilled cut in slice
3 tb Cold water

Filling
1 1/2 c Chicken broth
2 c Potatoes -- peeled & cubed
1 c Carrots -- sliced
1/2 c Celery ribs -- sliced
1/2 c Onion -- sliced
1/4 c All-purpose flour
1 1/2 c Milk
2 c Sharp cheddar cheese -- shredded
4 c Cooked chicken -- diced
1/4 ts Poultry seasoning
1 ds Salt
1 ds Pepper

For crust combine flour and salt in a mixing bowl. Cut butter into flour until tje ,ixture resembles a coarse meal. Gradually add the water, mixing gently with a fork. Gather into a ball. Cover with plastic wrap and chill at least 30 min. For filling, heat broth to a boil in a dutch oven or large saucepan. Add vegetables; simmer 10 to 15 min. or until tender. Blend flour with milk; stir into broth mixsture. Cook and stir over medium heat until slightly thickened and bubbly. Stir sin cheese, chicken, poultry seasoning, salt and pepper. Heat until cheese melts. Spoon into a 10 in. ( 2 1/2 to 3 qt.) casserole. Set aside. On a lightly floured board, roll crust to fit top of casserole, trimming edges as necessary. Place in casserole over filling; seal edges. Make several slits in center of crust for steam to escape. Bake at 425 deg. for 40 min. or until golden. Yield: 6 servings.

Cheese-fried Chicken Breasts

1/2 c Flour
Flour for dusting chicken
4 oz Dark beer or stout
2 Egg whites
1/2 ts Salt; or as desired
1/4 ts Ground black pepper
1 lg Onion; finely diced
1 tb Cooking oil
6 Plum tomatoes; -=OR=- Canned peeled tomatoes, drained
2 Dried poblano chili peppers =OR=-
1 tb -Chili powder
1 ts Ground cumin
1/4 c Whipping cream
2 lg Boneless chicken breasts split
4 sl Sharp jack or Cheddar cheese
Salt and pepper
1/2 c Frying oil

PLACE FLOUR IN A MIXING BOWL and slowly pour in the beer while mixing. Add the egg white, pepper and desired salt and mix well. Taste for salt and pepper and add if desired. Cover the bowl and set aside for 30 minutes before using. Combine onions and oil in a small Dutch oven or casserole, place in the oven and turn temperature to 375F. If using fresh plum tomatoes, bring a pot of water to the boil, plunge in the plum tomatoes and cook a minute or so, until the skins crack. Drain tomatoes and when they are cool enough to handle, peel them. Discard peels, cut tomatoes in half crosswise and squeeze out seeds. Add tomatoes to the Dutch oven. Remove stems from the dried chili peppers and remove the seeds. Add peppers to the Dutch oven. Add cumin, cream and salt as desired. Cook 30 minutes, remove from the oven and scrape the contents into a blender or food processor. Blend until smooth and set aside. Meanwhile, place a piece of cheese under the skin of each breast, dredge each breast in flour and shake off the excess. Heat the oil in a heavy skillet over medium heat on the stove. When the oil is hot enough for frying (350F), dip each breast in the beer batter and let the excess run off. Place skin-side down in the oil and fry until golden. Turn and fry other side, about 1 minute per side. Remove breasts from the oil as they are done, drain on paper towels and transfer to a baking dish. Place the chicken breasts in a preheated 375F oven for 15 minutes. Place tomato sauce in a saucepan and reheat. (If the mixture is too thin, place it in a saucepan over high heat and boil down.) Pour the sauce onto a platter and arrange the chicken breasts on top.

Chicken

1 Whole Frying Chicken; 2 to 3 lbs.
Salt And Pepper
2 tb Cooking Oil
1 lg Carrot; sliced
1 md Onion; thinly sliced
2 Bay Leaves
2 tb Rosemary; crushed if desired
1 c Dry White Wine
1/2 c Water
Flour; as needed

Wash and dry chicken, as dry as possible inside and out. Remove neck and giblets. Salt and pepper chicken and brown slowly in oil in a 4 qt. Dutch oven. After browning the hen on all sides, pull Dutch oven off heat and add remaining ingredients except flour. Bake covered in a preheated 350° oven for 1 hour longer until bird looks tender. Baste and turn chicken over or change its position if needed to keep from drying out. More wine may be added. At the end of the cooking time, remove bird. Strain out vegetables and spices and use flour or arrowroot to thicken sauce to desired consistency.

Serves 4

Chicken

Chicken pieces
Garlic cloves, peeled
Potatoes, peeled
Onions, peeled and sliced
Bell peppers, sliced
Salt pepper
Picante sauce
Jalapeno chile pepper
Canned tomatoes

Peel, slice, etc. the vegetables. Line a dutch oven with foil. Enough that when the dutch oven is full, foil can be folded on top. Place dutch oven and lid on open fire until hot. Layer ingredients in dutch oven starting with chicken, potatoes, salt and pepper, onions, garlic, peppers and then picante sauce and tomatoes. Fold foil over mixture. Put on lid. Place on hot coals and also put hot coals on top of lid. After approximately 20 minutes, remove the oven from the coal, put keep cooking by placing coals on top of lid. Maintain heat by replacing coals with more hot coals. Stir a couple of times during the cooking process. Cook about 2 to 3 hours.

Chicken a la Raul

1 3/4 lb Chicken
1 Jigger brandy
1/2 Bottle good white wine
1 Clove garlic
2 sl Bacon, diced
3 oz Butter
1 tb Flour
1 c Chicken broth
1/2 c Pitted green olives
6 Sliced mushrooms
12 sm White onions
Salt
Pepper
Tabasco sauce

Brown pieces of chicken in 2 ounces butter; pour in brandy and fire. When the flames die, remove the chicken from Dutch oven, add 1 ounce butter,flour, salt, pepper, and Tabasco sauce and stir until roux is smooth. Add wine and broth, stirring, and put chicken back in pot. Add other ingredients, cover, simmer until tender--about 45 minutes. Serve with French bread or over hot rice.

Chicken Acapulco

4 lb Frying chicken pieces
1 tb Vegetable oil
1 Onion, minced
2 Cloves garlic, minced
6 Peppercorns
1/2 lb Chorizo sausage
2 c Chicken broth
10 oz Can tomatoes and green chilies
3 Carrots, diced
7 Inch zucchini, diced
1/4 c Raisins
3 Whole jalapeno peppers

Garnish:
1 Whole orange, halved and thinly sliced

In Dutch oven, saute chicken pieces in vegetable oil until browned; remove and set aside. Pour off all but 2 tablespoons grease from pan. Add onion, garlic, and peppercorns. Remove sausage from casing, add to onion mixture and saute for 5 to 7 minutes; drain off grease. Add chicken broth and tomatoes; simmer, uncovered until sauce is reduced by a third. Return chicken to mixture. Cover and simmer 20 minutes. Add carrots and cook for 5 minutes. Add zucchini, raisins, and peppers; cook for an additional 10 minutes or until chicken is tender and vegetables are crisp-tender. Garnish with orange slices to bring out the sweetness of the raisins.

Chicken and Apple Sausage Curry

1 ts Olive oil
4 5-inch chicken-and-apple sausages;, quartered crosswise
1 lg Sweet yellow pepper; seed, cut in 1" piec
1 md Onion; chopped
2 ts Curry powder
1 1/2 ts Fresh thyme; OR 1/2 teaspoon dried thyme
1 ts Ground coriander
1/4 ts Salt
1/8 ts Ground cloves
1/8 ts Ground red pepper; optional
3 md Sweet potatoes; cut in 1" crosswise pieces, peeled 2 1/2 c Water
1/2 lb Green beans; trim, halve
1 ts All-purpose flour
4 Sprigs fresh thyme; optional
Naan or pita bread; optional

In heavy 4-quart Dutch oven or deep skillet, heat oil over medium heat. Add sausages, sweet pepper, and onion; saute until browned--about 4 minutes.

Add curry powder, thyme, coriander, salt, cloves and if desired, red pepper; cook, stirring until spices have warmed--about 1 minute. Add sweet potatoes and 2 cups water; cover and heat to boiling. Reudce heat to low and cook 8 minutes.

Add green beans; cover and cook vegetables just untio tender--5 to 8 minutes.

In small bowl, stir remaining 1/2 cup water into flour until smooth. Stir into sausage mixture; heat to boiling, stirring constantly, until thickened.

To serve, spoon into 4 soup plates. Garnish each with a thyme sprig and accompany with naan, if desired

Chicken and Barley Boiled Dinner

2 ea Chicken -- cut up & skinned broiler/fryer about 3 pound each
3 tb Cooking oil
2 qt Chicken broth
1 c Brown rice -- uncooked
1/2 c Barley, pearled
1 md Chopped onion
2 ea Bay leaves
1/2 ts Dried basil
2 ts Salt
1/4 ts Pepper
8 ea Carrots -- cut 1 in. pieces 2 1/2 c Frozen green beans -- cut 1/4 In strips
2 ea Celery ribs -- cut 1 in. pieces

In a 8 qt. kettle or dutch oven, brown chicken in oil. Remove chicken and set aside. Drain. In the same kettle, combine the broth, rice, barley, onion, bay leaves, basil, salt and pepper; bring to a boil. reduce heat. Return chicken to pan; cover and simmer for 45 min or until the chicken and grains are tender. Remove bay leaves before serving. Yield: 12 servings.

Chicken and Broccoli Alfredo

4 c Broccoli florets; (from about 1 large bunch), up to 5
2 tb Olive oil
4 Skinless boneless chicken breast halves; cut crosswise into 1/2-inch-wide strips
1 lg Red bell pepper; thinly sliced
1 2/3 c Whipping cream
1 1/2 c Grated Parmesan cheese
1/2 c Grated Monterey Jack cheese
3/4 lb Penne or mostaccioli; freshly cooked

Steam broccoli florets until just tender, about 3 minutes; set aside.

Preheat broiler. Butter 13x9x2-inch broilerproof baking dish. Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high. Working in batches, saute chicken strips until just cooked through, about 4 minutes. Transfer chicken strips to bowl. Add sliced red bell pepper to Dutch oven and saute until just tender, about 5 minutes. Add whipping cream, 1 cup grated Parmesan cheese and all of Monterey Jack cheese. Simmer until sauce thickens slightly, about 5 minutes. Add chicken strips and any juices in bowl to sauce. Add freshly cooked pasta and steamed broccoli florets and toss until sauce coats mixture, about 3 minutes. Season to taste with salt and pepper. Transfer pasta mixture to prepared baking dish. Sprinkle remaining 1/2 cup grated cheese over. Broil until just golden on top, about 3 minutes, and serve.

Serves 4.

Chicken and Chickpea Stew

1 lb Dried chick-peas; (garbanzo beans)
1 ts Baking soda
3 tb Olive oil
2 lb Chicken legs and thighs
1 sl Whole-wheat bread
1 lg Onion; sliced
2 lg Tomatoes; red ripe, diced
1 sl Bacon
2 c Chicken stock; fresh or canned (do not use bouillon)
1 Bay leaf; whole
2 Garlic cloves; crushed
2 Hard-boiled eggs; peeled
1/2 c Dry sherry
Freshly-ground black pepper; to taste
Salt; to taste

Pick over the chick-peas carefully, discarding discolored ones, small stones, etc. Soak them overnight in ample water to cover, along with the baking soda. Next day drain and rinse the peas. Cover with water and bring to a boil. Simmer for 1 1/2 hours. Drain the peas and discard the water. Set aside. Heat a large frying pan and add the oil. Brown chicken pieces on all sides and remove from the pan. Fry the bread in the remaining oil. Remove and set aside. In the same pan saute onion, tomatoes and bacon. Cook until the onions are clear. Place the vegetable mixture in a 6-quart lidded Dutch oven and add the chicken pieces and the chick-peas. Deglaze the frying pan with a bit of the broth. Add the pan drippings and the stock to the pot along with the bay leaf and salt and pepper to taste. Cover and bring to a simmer. Simmer until the chicken is tender, about 45 minutes. In the meantime, crush the garlic in a small bowl. Break up the fried bread and add to the garlic along with the yolks of the hard boiled eggs. Mash the mixture along with 1 tablespoon of the sherry. You want to create a garlic-egg paste. Chop the whites of the eggs. When the chicken has been simmering for 45 minutes add the garlic paste, the chopped egg whites and the remaining sherry. Stir the pot carefully and simmer for another 10 minutes.

Chicken and Country Ham Deep Dish Pie

Filling
2 2-1/2 to 3 pound broiler- fryers
1 tb Salt
1 ts Pepper
1 ts Ground thyme
1 ts Rubbed sage
Pastry (see below)
1/4 c Butter or margarine; divided
2 tb All-purpose flour
1 sl Country ham; cut into 1-inch pieces

Pastry
3 c All-purpose flour
1 ts Salt
1 c Shortening
5 tb To 6 tb ice water

Pie Filling:
Place chicken, salt, pepper, thyme, and sage in a large Dutch oven; add water to cover. Bring to a boil; cover and simmer 1 hour or until tender. Remove chicken, reserving 1 cup broth; cool chicken. Remove chicken from bone, and cut into bite-sized pieces.
Line a 2-quart baking dish with 2/3 of pastry. Place chicken in pastry shell.
Melt 2 tablespoons butter in a medium saucepan; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually stir in broth; cook over medium heat, stirring constantly, until thickened and bubbly. Pour sauce evenly over chicken.
Place ham pieces over chicken mixture, and dot with remaining butter. Top with remaining pastry. Trim edges of pastry; seal and crimp edges. Cut slits to allow steam to escape. Decorate with pastry cutouts, if desired. Bake at 400F for 40 minutes or until crust is golden brown.

Pastry Directions: Combine flour and salt in a bowl; cut in shortening with pastry blender until mixture resembles coarse meal. Sprinkle cold water evenly over surface; stir with a fork until all dry ingredients are moistened. Roll dough to 1/8-inch thickness on a lightly floured surface. Yield: pastry for one 2-quart casserole.

Chicken and Dumplings

1 c All-purpose flour
2 Broiler-fryer chickens (2 1/2-3 lbs each), cut up
2 tb Cooking oil
3 Celery ribs, cut into 1-inch pieces
3 md Carrots, cut into 1-inch pieces
1/4 c Chopped fresh parsley
2 ts Salt
1 ts Garlic powder
1 ts Dried thyme
1/2 ts Pepper
8 To 12 cups water

Dumplings:
2 c All-purpose flour
2 ts Baking powder
2 Eggs, beaten

Gravy:
1/4 c All-purpose flour
1/2 c Hot water

Place flour in a bowl or bag; add the chicken pieces and dredge or shake to coat. In a large skillet, brown chicken in oil; drain. Place in an 8-quart Dutch oven. Add celery, carrots, parsley and seasonings. Add enough water to cover chicken; bring to a boil. Reduce heat; cover and simmer until chicken is almost tender, about 45-50 minutes.

Remove 1 cup of broth from chicken mixture to use for dumplings; cool, then add flour, baking powder and eggs. Mix well to form a stiff batter; drop by tablespoonfuls into simmering broth. Cover and simmer for 15 to 20 minutes. Remove chicken and dumplings to a serving dish and keep warm.

For gravy, remove 4-cups of broth and vegetables to a large saucepan; bring to a boil. Combine flour and water; mix well. Stir into vegetable mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Pour over chicken and dumplings. Serve immediately.

Chicken and Mixed Vegetable Stew

2 tb Vegetable oil
1 4-lb chicken, cut into 8 pieces
3 tb Butter
4 Parsnips, peeled, sliced
3 lg Carrots, peeled, thinly sliced
3 md Leeks (white and pale green parts only), halved lengthwise, sliced
1 lb Baby new potatoes, thickly sliced
3 tb All purpose flour
3 c Canned chicken broth
2 tb Minced fresh tarragon OR 2 ts Dried
1 Bay leaf
1/4 c Whipping cream

Heat vegetable oil in heavy large Dutch oven over medium heat. Sprinkle chicken pieces with salt and pepper. Add chicken to pot in batches and cook until light brown, about 5 minutes per side. Transfer chicken to bowl. Pour off fat from pot and discard.

Add butter to same pot and melt over medium heat. Add sliced parsnips, carrots, leeks and potatoes and stir to coat. Cook 8 minutes, stirring occasionally. Add flour and stir 2 minutes. Gradually mix in chicken broth. Increase heat and bring to boil. Return chicken to same pot. Add 1 T tarragon and bay leaf. Reduce heat, cover and simmer until chicken and vegetables are cooked through, turning chicken occasionally, about 30 minutes.

Using tongs, transfer chicken pieces to large shallow bowl and tent with foil. Add whipping cream to pot; increase heat and simmer until liquids thicken to sauce consistency, about 10 minutes. Discard bay leaf. Mix in remaining 1 T tarragon. Season stew to taste with salt and pepper. Spoon sauce and vegctables over chicke and serve.

Chicken and Pasta Chowder

3 Boneless skinless chicken breast halves; cut in 1" pieces
1 md Onion; chopped
2 Cloves garlic; minced
2 cn (14 1/2 oz) chicken or vegetable broth
1 ts Dried basil leaves
1/2 ts Salt
3/4 c Uncooked rotini
1 pk (1 lb.) frozen broccoli, carrots,; cauliflower
4 c Skim milk
1/2 c All-purpose flour
1/2 md Red bell pepper; chopped
1/4 c Shredded fresh Parmesan cheese

Spray nonstick Dutch oven or large saucepan with nonstick cooking spray. Heat over medium heat until hot. Add chicken, onion and garlic; cook 4-6 minutes or until onion is tender, stirring occasionally.

Stir in broth, basil and salt. Bring to a boil. Add rotini; cook over medium-high heat for 8 minutes, stirring occasionally. Meanwhile, place frozen vegetables in colander or strainer; rinse with warm water until thawed. Drain well. In small bowl, combine 1 cup of the milk and flour; blend well. Stir vegetables, milk mixture, remaining 3 cups milk and bell pepper into rotini mixture. Bring just to a boil, stirring frequently. Reduce heat to medium; cook 3-5 minutes or until soup thickens and vegetables and pasta are tender, stirring occasionally. To serve, ladle chowder into 6 individual soup bowls. Sprinkle each with cheese. Makes 6 servings

Chicken and Potato Casserole

2 tb Butter or oleo
1 5-lb roasting chicken; disjointed
1 Onion; chopped
2 c Canned tomatoes
1 ts Grated nutmeg
4 Potatoes; peeled and grated
1/2 c Orange juice

Melt butter in dutch oven and brown chicken over low heat. Remove chicken and set aside. Add onion to pan and saute 5 min. stir frequently. Pour off any fat. Return chicken to panand stir tomatoes and nutmeg.Cover and cook over low heat 1 1/2 hrs. or until chicken is tender.Remove chicken and carefully cut meat from bone. Combine 3/4 cup remaining chicken sauce with potatoes and orange juice. Line a 1 1/2 quart casserole with 2/3 rds of potatoes mix. Return chicken to rest of sauce and mix well. Pour into casserole on top of potatoes. Bake at 375 degrees for 1 hour, or until potatoes are tender.

Chicken and Rice Casserole

1 Chicken,3-4 lb*
Salt
Pepper
1 Onion,lg,mild,peeled/chopped
1 cn Mushrooms,drained (4 oz)
4 tb Butter,cut into small pieces
3 c Chicken stock,boiling
1 c Rice,long-grained,uncooked

Preheat oven to 350'F.

Place half of the chicken in a Dutch oven (or heavy casserole with tight-fitting lid) and season with salt and pepper.

Cover with the onions, mushrooms and half of the butter. Cover with remaining chicken, season, and dot with butter. Cover and bake for about 45 minutes. Remove chicken pieces; add rice and stir into cooking fat. Add the boiling stock. Place chicken over mixture. Recover and bake for about 1 hour, or until rice and chicken are tender and almost all liquid has been absorbed.

Chicken and Rice Soup

1 c Chopped onion
1 c Sliced celery
1 c Sliced carrots
3/4 c Uncooked rice
1/4 c Chopped fresh parsley
1/2 ts Cracked black pepper
1/2 ts Dried thyme leaves
1 Bay leaf
10 c Chicken broth
1 1/2 c 3/4-inch chicken cubes
2 tb Fresh lime juice

Combine onion, celery, carrots, rice, parsley, pepper, thyme, bay leaf and chicken broth in Dutch oven. Bring to a boil; stir once or twice. Simmer uncovered 20 minutes. Add chicken cubes; simmer uncovered 5 to 10 minutes or until chicken is cooked . Remove bay leaf. Stir in lime juice just before serving.

Makes 8 servings

Chicken and Sausage Gumbo

1 Cajun Roux
8 Boned and skinned chicken breasts; washed
1 lb Sausage; cut 1/2 inch thick
8 c Water; divided
1/2 c Onion; diced
1/4 c Green onion; diced

Prepare Roux. Put 6 cups of hot water into gumbo pot or large dutch oven and turn fire to high. Add about 1/4 of roux at a time to the water, stirring constantly to melt roux. After the roux boils, check to see if the gumbo is thin enough. If it is too thick add up to 2 cups more water, stirring so that roux does not stick to bottom of pot. Add seasonings and meat. When the gumbo starts to rise in the pot, change fire to lowest degree. Do not cover. Cook until meat is done and the gumbo tastes cooked.

Chicken and Sausage in Tomato Sauce

1/4 c Olive Oil 2 1/2 lb Sweet Ital. Sausage Links
4 Chicken Legs
56 oz (2 cns) Tomatoes
Salt And Pepper To Taste
1/2 c Dry Red Wine
4 lg Cloves Garlic,Coarse Chop
1 1/2 lb Hot Ital. Sausage Links
4 Chicken Thighs
6 oz (1 can) Tomato Paste
1/2 ts Dried Basil
Chopped Fresh Parsley

Heat Oil in a large heavy skillet. Add the garlic and saute until light golden. Remove the garlic and reserve. Prick the sausages in several places and then sear them in the hot oil. Remove and set aside, covered. Brown chicken well on all sides in the same skillet. Remove and set aside, covered. Pour 1 T of the drippings into a large Dutch oven or casserole. Discard remaining drippings or save them for another use. (Do not wash skillet; you will nedd it later.) Crush the tomatoes with your hands and add them, with their juice, to the drippings. Add the tomato paste, salt, freshly ground pepper, basil and reserved garlic. Simmer, uncovered, for 15 minutes. Add the sausage and simmer, covered, for 20 minutes. Add the chicken, cover, and simmer for 20 minutes more. Meanwhile, deglaze the skillet with the wine. Stir wine into the sauce and simmer for a final 10 minutes. Sprinkle with parsley. Serve with pasta and freshly grated Parmesan Cheese.

Chicken and Sausage Jambalaya

1 lb Chicken
1 lb Smoked sausage
1/2 ts Salt And Pepper
1 Onion; chopped
3 Celery stalks; chopped
1 Green pepper; chopped
2 Cloves garlic; crushed
4 c Chicken broth
16 oz White rice
2 ts Cayenne pepper; to taste
1 sm Tomato paste

Cut the chicken and sausage into small or smaller than bite-sized pieces. Season the chicken with salt and pepper ( I do this rather generously: 1 t pepper, 2 t salt, possibly more) Using a dutch oven on the stovetop, Cook chicken and sausage in small amount of oil until the chicken is done; about 15 minutes. Remove the meat from the pan and set aside.

Saute the onion, celery and green pepper until tender crisp. Add the chicken broth, rice and cayenne pepper. Heat until the broth starts to bubble, then stir the meat back in. Turn the heat down low and simmer with the lid on for 30 minutes. DO NOT STIR during this time or some of the rice will rise to the top out of the liquid and you'll get crunchy jambalaya.

After the 30 minutes are up, stir in the tomato paste. Then stir in the green onions and tomatos. Serves a family or more.

Chicken and Sausage Jambalaya

1 sm Fryer
1 Rib of celery
2 c Long grain rice
1 lb Ham, cubed
1 c Onion, chopped
3/4 c Fresh parsley, chopped
1 lg Bay leaf
2 ts Salt
1/4 ts Tabasco
2 lg Onions
3 Garlic cloves
1 lb Smoked sausage
1/2 Stick of margarine
1 c Green pepper, chopped
1 cn Tomato paste 6 oz.
1/4 ts Thyme
1/2 ts Pepper
1/4 c Green onion, chopped

Put chicken, 1 onion, (cut in half), celery and 1 garlic clove in pot. Cover with water. Cook for approximately 1 hour or until chicken is tender. Cook 2 cups of rice in 5 cups chicken broth (20 to 25 minutes or until liquid is absorbed.) Debone chicken and cut sausage into 1/2 inch cubes. Fry sausage and ham in Dutch oven until lightly browned. Remove meat from pot and add margarine. Saute 1 chopped onion, pepper and 1/2 cup chopped parsley until tender. Add chicken, sausage and ham to vegetables. Stir in 2 minced garlic cloves, tomato paste, bay leaf, thyme, salt pepper and Tabasco. Add cooked rice and mix thoroughly. Simmer over low heat for 15 minutes. Stir frequently. Remove bay leaf and toss in 1/4 cup chopped parsley and 1/4 cup chopped green onion tops.

Chicken and Sausage Stew

3 lb To 4 lb. broiler-fryer; chicken
2 qt Water
2 lb Hot Italian sausage links
6 Strips bacon
2 Cloves garlic; minced
1 tb Chopped fresh parsley
1 ts Dried oregano
16 oz Crushed tomatoes
8 oz Tomato sauce
8 oz Elbow macaroni; cooked and
Salt and pepper to taste

Place chicken and water in a large kettle; bring to a boil. Reduce heat; cover and simmer until chicken nearly falls from the bones. Remove chicken from stock. Chill stock. Remove chicken from bones and cube; set aside. Puncture skins of sausages; cover with water in a small saucepan and boil until fully cooked, 20-30 minutes. Drain; pan-fry sausages until browned. Cool and cut into bite-size pieces; set aside. In a Dutch oven, cook bacon until crisp. Drain, reserving 1 tsp. drippings. Cool and crumble bacon; set aside. In the drippings, sauté the garlic. Skim fat from the chicken stock; add 5 cups to Dutch oven. Add chicken, sausage, bacon, parsley and oregano. Cover and simmer 10-15 minutes. Add tomatoes, tomato sauce, macaroni, salt and pepper; simmer 10 minutes more.

Chicken and Spaghetti

1 3 lb. fryer, cut up
1 ts Oregano
1 ts Salt
1 4 oz. cn. mushrooms
Grated Parmesan cheese
1 Med. onion, chopped
1 cl Med. garlic, crushed
1 cn Tomato sauce, 15 oz.
4 oz Uncooked spaghetti
3/4 c Water
1/4 ts Tabasco sauce
2 tb Oil

In Dutch oven, brown chick. in oil. Add onion and garlic, saute. Stir in water, tom. sauce, mushr., oregano, salt & Tabasco. Cover and bake at 350 F. for 30 min. Stir in spaghetti. Cover and bake 30 mon. longer or until tender, stirring occasionally.

Serve with Parmesan cheese.

MICROWAVE DIRECTIONS: Cook onion and garlic in oil in 3 qt. round casserole 5 min. until tender. Add unbrowned chicken, using only 3/4 cup water. Cover, cook 15 min, stir in spaghetti and cook 15 min., or until tender.

Chicken and Spinach Noodles

1 1/2 c Carrots; thinly sliced
2 c Chicken stock
3/4 lb Lowfat small curd cottage cheese
2 tb Lemon juice
1 Chicken; cooked, boned, skinned, cut into pieces
1/2 lb Spinach noodles; cooked and drained
1/4 ts Pepper

In a Dutch oven, bring carrots and chicken stock to a boil over high heat. Reduce heat and simmer until carrots are just tender, about 5 minutes. Remove carrots from the stock. In a blender, combine cottage cheese and lemon juice and blend until smooth, about 1 minute. Add the warm stock to the cottage cheese mixture. Blend 1 more minute. Combine cheese mixture and carrots, stir in chicken and cooked noodles; sprinkle with pepper. Simmer , uncovered, about 20 minutes (keep temperature low so sauce does not separate).

This recipe serves 4 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 4.

Chicken and Spinach Sausage Boiled Dinner

2 ts Butter
8 sm Onions; (1/4 lb) peeled
4 5-inch low-fat chicken-and-spinach sausages
1 qt Water
4 md Carrots; peel, halve
4 md Turnips; peel, halve
1/4 ts Salt
1 sm Cabbage; (1 lb.) quartered
1 tb Fresh parsley; chopped

In heavy 4-quart saucepan or Dutch oven, melt butter over medium heat. Add onions and sausages; cook, turning sausages and onions occasionally, until lightly browned--about 4 minutes. Transfer sausages to plate, leaving onions in saucepan.

Add water, carrots, turnips and salt, cover and heat to boiling. Reudce heat to low and cook 10 minutes

Add cabbage and cook until vegetables are just tender--5 to 8 minutes.

Return sausages to saucepan, making sure they are covered by broth. Cook, uncovered, just until sausages are heated through (they will start to expand)--about 5 minutes. Do not overcook or sausages will split.

To serve, with slotted spoon, transfer sausages and vegetables to serving platter and ladle broth into soup turee, or divide sausages vegetables and broth among 4 soup plates. Sprinkle with chopped parsley.

Chicken and Turkey Sausage Gumbo

2 lb Chicken, cut into serving size
1/2 lb Turkey sausage
1/2 c Finely chopped bell pepper
2 1/2 c Roux flour
1 ts Ground red pepper
1/2 c Finely chopped green onions
9 c Water
2 c Finely chopped onions
1/2 c Finely chopped celery
1 1/2 ts Salt
1 Bay leaf
2 tb Finely chopped fresh parsley

Remove the skin, fat and wings from the chicken and discard. Spray the inside of as large skillet with non fat cooking spray and place over high heat. Brown the chicken, turning often. Remove the skillet from the heat and move the chicken pieces to a platter. Add 1 cup of thje water to the skillet, scraping the bottom to loosen all of the browned bits. Return the chicken to the skillet and set aside.

Place the remaining 8 cups of watewr in a 5 quart Dutch oven over high heat and bring to a boil. Add the chicken and pan juices, along with the rest of the ingredients, except for the green onions and the parsley. Cook, uncovered, 25 minutes, stirring occasionally. Stir in the onions and the parsley and cook for 5 more minutes. Remove the bay leaf before serving.

Chicken and Vegetables

1 1/2 lb Chicken drumsticks and thighs
1/3 c Gold Medal all-purpose flour
2 tb Vegetable oil can
1 cn (8 ounces) stewed tomatoes, undrained
3/4 c Water
1/2 c Uncooked regular long grain rice
1 sm Onion, chopped small clove garlic, chopped
1 ts Dried oregano leaves
1/2 ts Paprika
1/2 ts Salt
1/8 ts Pepper
1 pk (10 ounces) frozen green peas
1/4 c Chopped green bell pepper
3 tb Sliced pimiento stuffed olives Grated Parmesan cheese

Coat chicken with flour. Heat oil in Dutch oven until hot. Cook chicken in oil over medium heat 15 to 20 minutes or until brown on all sides; drain.

Heat oven to 350!. Mix tomatoes, water, rice, onion, garlic, oregano, paprika, salt and pepper in ungreased 2-quart casserole. Arrange chicken in casserole. Cover; bake 30 minutes.

Stir in peas, bell pepper and olives. Cover; bake 30 to 40 minutes or until chicken is done. Serve with cheese.

4 servings.

Chicken and Vegetables with Light and Creamy Cheese Sauce

Chicken & Vegetables
1/2 lb Red potatoes; cut in 1/2" pieces
3 c Broccoli florets; fresh
3 c Cauliflower flowerets; fresh
3 Boneless skinless chicken breast halves; cut into 1" pieces
1/8 ts Salt

Sauce
1 1/4 c Skim milk
5 ts Cornstarch
1/2 ts Salt
1/4 ts Nutmeg
3 oz Cheddar cheese; lowfat, cut into 1/2 inch pieces
1 ds Cayenne pepper; if desired

In Dutch oven, bring 2 cups water to a boil. Add potatoes, broccoli and cauliflower; return to a boil. Reduce heat to medium; cover and cook 6 to 8 minutes or until potatoes are tender, stirring once.

Meanwhile, spray medium nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Sprinkle chicken with 1/8 teaspoon salt. Add chicken to skillet; cook and stir 6 to 8 minutes or until no longer pink.

Drain vegetable; place on serving platter. Arrange chicken evening over vegetables. Cover with foil to keep warm.

In small bowl, combine milk, cornstarch, 1/2 teaspoon salt and nutmeg; blend well. Add to drippings in skillet; cook and stir over medium high heat until thickened. Remove from heat stir in cheese spread and ground red pepper until cheese spread is completely melted. Pour over chicken and vegetables.


4 servings

Chicken and Wild Rice Casserole

3 lb Broiler fryer
1 pk (6oz) long grain and wild rice mix, uncooked
1 md Onion, chopped
1 md Green bell pepper, chopped
1 cn Cream of mushroom soup, undiluted
1 cn (8oz) sliced water chestnuts drained
1 cn (2oz) diced pimento, drained
1 c Mayonnaise
1 c (4oz) shredded cheddar cheese

Place chicken in a Dutch oven; add water to cover. Bring to a boil; reduce heat and simmer 45 minutes or until tender. Remove chicken, reserving broth for other uses. Let chicken cool; skin, bone and cut in bite sized pieces; set aside.

Cook rice mix according to package directions. Spoon into a lightly greased 11 x 7 x 1 1/2" baking dish; set aside.

Combine chicken, onion, pepper, soup, water chestnuts, pimento and mayonnaise; spoon over rice.

Cover and freeze up to 3 months, if desired.

thaw in refrigerator 24 hours

Bake at 325F. 40 minutes or until thoroughly heated. Sprinkle with cheese and bake an additional 5 minutes. Makes 6-8 servings.

Note:

Use 3 cups chopped cooked chicken or turkey for the broiler.

Chicken Baroness with Artichokes and Mushrooms

2 Fryer chickens (about 2-1/2 Pounds, each); cut into quarters; sprinkled with pepper, garlic powder & paprika

Artichoke & Mushroom Sauce:
1 ts Olive oil
4 Cloves garlic; minced
4 Shallots; minced
1/2 lb Mushrooms; thinly sliced
1/4 c Dry white wine
1 cn (1 lb 12 oz) crushed tomato in tomato pureee
6 oz Jar marinated artichoke hearts; drain, chop
1/2 ts Dried thyme
1/2 ts Sweet basil flakes
1/2 ts Sugar
Salt/pepper to taste
2 Sprinkles cayenne pepper or to taste

In a 12x16-inch pan, place chicken in one layer and bake at 350-degrees for 50 minutes. Meanwhile, in a Dutch oven casserole,saute together garlic, onion and mushrooms, inoil, until most of the liquid is evaporated. Add the wine and continue cooking until the wine is almost evaporated. Add the remaining ingredients and simmer sauce for 10 minutes.

Place chicken in a clean pan, and pour sauce over the chicken and continue baking for 20 minutes, or until chicken is tender.

Chicken Beer Bake

3 Chicken breasts, halved
Salt & pepper to taste
3 ts Soy sauce
1 cn Sliced mushrooms, drained
4 tb Flour (or more)
Cooking oil
2 cn Cream chicken soup
3 tb Slivered almonds
1/2 cn Beer

Coat chicken with four, season with salt and pepper and brown lightly in oil on both sides. Place browned chicken breasts in Dutch oven or casserole. Mix together soup, soy sauce, 2 tb. almonds, mushrooms and beer. Pour over chicken. Bake in preheated 350 degrees F. oven uncovered for 1 hr. Sprinkle remaining tbs. of almonds over chicken when ready to serve. To complete your meal, serve fried rice and juicy cling peaches warmed in the oven.

Chicken Braised in Cardamom Sauce

2 tb Oil
1 Fryer chicken; skinned and quartered
1 c Thinly sliced onions
2 tb Ground coriander
2 ts Ground cardamom
1 ts Ground black pepper
1/4 c Blanched almonds; sliced
1 1/2 c Plain lowfat yogurt OR nonfat yogurt
Kosher salt
1/4 c Sliced toasted almonds; for garnish

Preheat oven to 350F degrees.

Heat 1 TB of the oil in a nonstick saute pan over medium heat. Add the chicken pieces and cook, turning often, for 5 minutes until the chicken turns opaque. Remove and place the chicken pieces in an ovenproof casserole dish or Dutch oven.

Add the remaining old and onions to the saute pan. Cook until onions are wilted, about 3 minutes. Add the cardamom, coriander, black pepper and blanced almonds. Cook until the nuts are pale gold, about 2 minutes.

Transfer the onion/spice mixture to a food processor or blender. Add the yogurt and puree until smooth. If you use unblanched almonds, you don't need to get perfectly smooth sauce. Season the sauce with salt/pepper as needed and pour over the chicken pieces. Bake in the middle of the oven for 50 minutes, or until the chicken is tender.

Garnish with toasted almonds and serve with the sauce.

Chicken Breast Fricassee

1 lb Skinless boneless chicken breast halves
1/8 ts Pepper
Vegetable cooking spray 1 1/3 c Diagonally sliced carrot
1 c Coarsely chopped onion
1 c Frozen whole kernel corn
1/2 lb Sliced fresh mushrooms
1 1/2 c Water
1/4 c Chablis or other dry white wine
1/2 ts Chicken-flavored bouillon granules
1/2 ts Dried whole tarragon
1/2 ts Dried whole thyme
1 Bay leaf
2 tb Cornstarch
1/2 c Evaporated skimmed milk
1 ts Lemon juice
Fresh tarragon sprigs; (optional)

Sprinkle chicken with pepper; set aside. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add chicken and cook 2 minutes on each side or until browned. Add carrot and next 9 ingredients, bring to a boil. Cover, reduce heat, and simmer 15 minutes or until chicken is tender. Remove chicken from pan; transfer to a serving platter. Combine cornstarch and milk, and add vegetable mixture, stirring constantly. Bring a boil; reduce heat, and simmer until thicken and bubbly, stirring constantly. Remove from heat; stir in lemon juice. Discard bay leaf. Spoon vegetable mixture around chicken platter. Garnish with fresh tarragon sprig desired. Yield: 4 servings

Chicken Breasts in Champagne

8 Chicken breats halves
Salt and freshly ground black pepper, to taste
5 tb Unsalted butter
1/2 c Cognac
3 tb All-purpose flour
2 ts Dried tarragon 3 1/2 c Nonvintage Champagne
1/2 c Heavy or whipping cream

An extravagantly delicious combination of classics. Sprinkle the chicken breasts with salt and pepper. Melt the butter in a medium-size Dutch oven over medium-high heat. Brown the chicken breasts, a few at a time, on all sides, about 10 minutes. Remove from the pan and set aside. Pour the Cognac into the pan, warm it, and flame with a match. When the flames subside, stir in the flour and tarragon. Cook 2 minutes, stirring constantly. Gradually whisk in 3 cups of the Champagne. Return the chicken to the pan. Cover and simmer until the chicken is tender, about 45 minutes. Remove the chicken to a warmed serving platter. Stir in the remaining 1/2 cup of Champagne and the cream. Cook the sauce over high heat until reduced and slightly thickened. Pour the sauce over the chicken and serve immediately.

Chicken Breasts with Pecan-sausage Stuffing

1/3 lb Ground Pork Sausage
1/3 c Butter or Margarine
1/3 c Celery, Finely Chopped
1/3 c Green Pepper, Finely Chopped
1 sm Onion, Finely Chopped
1/2 c Pecans, Chopped
1/4 ts Pepper
1/8 ts Salt
3 c Dry Bread Cubes (1/4" sq.)
1 Large Egg, Lightly Beaten
1 1/2 tb Milk
4 Chicken Breasts; Whole, skinned & Boned
1 1/2 tb Butter or Margarine, Melted
3 tb Fine, Dry Breadcrumbs
Chopped Fresh Parsley

Brown sausage--stirring until it crumbles. Remove sausage and set aside; discard drippings. Melt 1/3 cup butter in dutch oven over medium-high heat; add celery, green pepper and onion.

Cook, stirring constantly, until vegetables are tender. Add 1/3 cup pecans, pepper and salt; cook 3 minutes, stirring constantly. Remove from heat; stir in sausage, bread cubes, egg, and milk. Set aside.

Place each chicken breast between 2 sheets of heavy-duty plastic wrap or wax paper; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Place chicken breasts on a flat surface. Spoon sausage mixture evenly in center of each chicken breast. Fold long sides over filling, and secure with wooden picks. Place, seam side down, in a foil-lined baking pan.

Combine 1 1/2 tablespoons melted butter, remaining pecans, and breadcrumbs; press evenly onto chicken breasts. Bake 350 degrees for 30 minutes or until golden brown. Garnish with chopped parsley.

Chicken Cacciateri

3 lb Frying chicken pieces
1/4 c Olive or vegetable oil
1 lg Onion; sliced
2 Garlic cloves; minced
16 oz Canned tomatoes
8 oz Tomato sauce
1/3 c Kikkoman Teriyaki Sauce
1 ts Oregano; crumbled
2 Bay leaves

Brown chicken pieces thoroughly in hot oil in large skillet or Dutch oven; remove. Add onion and garlic to oil and cook until onion is translucent. Stir in remaining ingredients. Arrange chicken pieces in sauce; cover and simmer 45 minutes, or until chicken is tender. Discard bay leaves and skim off excess fat. Serve chicken and sauce on bed of cooked spaghetti or noodles.

Makes 4 to 6 servings.

Chicken Cacciatore

1 Chicken, cut up
1 cl Garlic, peeled
1/4 c Flour
2 ts Salt
1/8 ts Pepper
1/4 c Oil
28 cn Tomatoes
8 Pearl onions, peeled
6 Tomato paste
2 ts Sugar
1 Bay leaf

Rub chicken with garlic. Mince garlic and save. Combine flour, 1 tsp salt, and pepper in large paper bag; shake chicken pieces until coated. Heat oil in Dutch oven. Brown chicken a few pieces at a time on all sides; drain on absorbent paper. Pour off any oil remaining in pan. Return chicken to Dutch oven. Add garlic, tomatoes, tomato paste, onions, sugar, 1 tsp salt, and bay leaf. Cover. Basting occasionally with sauce in the pan, simmer 1 hour or until chicken is tender.

Serves 4

Chicken Cacciatore

Chicken And Vegetables
1 lb Chicken breast meat, - boneless without skin - cut in 6 or 7 pcs.
1/4 ts Salt; optional
1/4 ts Black pepper
1 tb Olive oil
1 lg Onion; chopped
8 oz Mushrooms, fresh - cleaned and sliced
2 Garlic cloves; minced
1/2 c Chicken broth (defatted) - divided
1 tb White flour
1/2 c Dry sherry or white wine
1 c Canned tomatoes italian styl - drained and chopped
1 lg Green bell pepper - seeded/cut in strips
1/2 ts Dried oregano
1/2 ts Dried basil
1/2 ts Dried thyme
Salt and pepper to taste - optional

To Serve
1 pk (8 oz) spaghetti, thin - cooked as directed
2 ts Parmesan cheese - per serving

Sprinkle chicken with salt, if desired, and pepper. In spray-coated Dutch oven or similar large, heavy pot, cook chicken pieces over medium heat, turning frequently, until they begin to brown. With slotted spoon, remove chicken to medium bowl and set aside.

Add oil, onion, mushrooms, garlic, and 3 Tbs broth to pot. Stir up any browned bits from pot bottom. Cook over medium heat, stirring frequently, 5 or 6 mins or until onion is tender. If liquid begins to evaporate, add more broth.

Add flour and stir into a smooth paste. Stir in remaining chicken broth and sherry to stir until mixture thickens slightly. Add tomatoes, green pepper, oregano, basil, and thyme.

Return chicken to pot. Cover and simmer 30 mins. Taste sauce and add addtional salt and pepper if desired.

Serve individual portions of chicken and sauce over pasta. Top with Parmesan cheese.

Chicken Cacciatore (Hunter's Chicken)

2 lb Chicken pieces -; (to 2 1/2 lbs)
All-purpose flour
2 tb Extra-virgin olive oil
2 tb Butter
3 tb Minced shallots
1 ts Minced garlic
6 md Mushrooms; sliced
1 cn Tomato paste -; (6 oz)
1/2 c White wine 1 3/4 c Diced tomatoes
1/2 ts Salt
1/4 ts Ground white pepper
1 sm Bay leaf
3/4 ts Fresh thyme leaves
1 1/2 ts Chopped fresh basil
3/4 ts Chopped fresh marjoram
Cooked linguine

Lightly coat chicken pieces with flour. Heat olive oil and butter in large Dutch oven. Saute chicken pieces, a few at a time, until browned on all sides. Remove chicken from pan. If desired, remove skin from chicken. Saute shallots, garlic and mushrooms in Dutch oven until softened, 3 to 5 minutes. Stir in tomato paste and wine. Add tomatoes, salt, pepper, bay leaf, thyme, basil and marjoram. Return chicken to pan. Cover and simmer over low heat until chicken is tender, 35 minutes. Remove bay leaf. Serve chicken and sauce with cooked linguine. Yield: 4 servings.

Chicken Cacciatoria

1 Chicken, cut up
1 cl Garlic, peeled
1/4 c Flour
2 ts Salt
1/8 ts Pepper
1/4 c Oil
28 cn Tomatoes
8 Pearl onions, peeled
6 Tomato paste
2 ts Sugar
1 Bay leaf

Rub chicken with garlic. Mince garlic and save. Combine flour, 1 tsp salt, and pepper in large paper bag; shake chicken pieces until coated. Heat oil in Dutch oven. Brown chicken a few pieces at a time on all sides; drain on absorbent paper. Pour off any oil remaining in pan. Return chicken to Dutch oven. Add garlic, tomatoes, tomato paste, onions, sugar, 1 tsp salt, and bay leaf. Cover. Basting occasionally with sauce in the pan, simmer 1 hour or until chicken is tender.

Serves 4

Chicken Cassoulet with Acorn Squash

1 tb Butter
2 c Chopped onions; divided
2 Garlic cloves; minced
1/2 c Marsala wine; or apple cider
2 tb Chopped fresh parsley
3/4 ts Dried thyme; divided
3/4 ts Black pepper; divided
1/2 ts Salt; diagonally sliced
1/2 ts Dried basil
1 cn Diced tomatoes with basil garlic; and oregano, (14 1/2 oz)
2 c Water
2 c Diced peeled acorn squash
1 c Diced carrot
2 cn Great northern beans; drained (15 oz)
1 lb Chicken breasts without skin
2 Bacon slices
1/2 lb Smoked turkey sausage; cut into 1/4" slices

The squash-and-bean mixture (steps 1 and 2) can be prepared a day ahead of time; cover and refrigerate.

Melt margarine in a large ovenproof Dutch oven over medium heat. Add 1 cup onion and garlic, and saute for 5 minutes. Add Marsala, parsley, 1/4 teaspoon thyme, 1/4 teaspoon pepper, 1/4 teaspoon salt, basil, and tomatoes; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Spoon into a bowl; set aside.

Combine 1/4 teaspoon salt, 2 cups water, squash, and carrot in pan, and bring to a boil. Reduce heat, and simmer, partially covered, 30 minutes or until the vegetables are tender. Partially mash the beans with a potato masher, and add beans and tomato mixture to pan. Cook over medium-low heat 30 minutes or until thick. Remove from heat.

Preheat oven to 325 degrees.

Rub chicken with 1/2 teaspoon thyme and 1/2 teaspoon pepper; set aside. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan; crumble bacon, and set aside. Add chicken to bacon drippings in pan; cook 3 minutes on each side or until browned. Remove chicken from skillet; cut into 1-inch pieces. Add 1 cup onion and sausage to skillet; saute 5 minutes or until lightly browned. Add the chicken, crumbled bacon, and sausage mixture to bean mixture in pan, stirring to combine.

Cover and bake at 325 degrees for 1 hour. Uncover and bake an additional 30 minutes. Yield: 8 servings (serving size: 1-1/2 cups).

Chicken Chili

1 1/2 c (or more) canned low-salt chicken broth
1 Onion, chopped
1 lg Green bell pepper, chopped
1 cn (4-oz) diced green chilies
4 lg Garlic cloves, chopped
2 tb Chili powder
1 cn (15-oz) cannellini (white kidney beans), drained
1 lb Boneless skinless chicken breast halves, cut into 1 inch cubes
1/2 c Chopped fresh cilantro

Bring 1 1/2 C broth and next 5 ingredients to boil in heavy large Dutch oven over high heat. Reduce heat to medium and simmer until vegetables are just tender, about 10 minutes. Add beans and simmer until chili is thick, about 5 minutes. (Can be prepared 1 day ahead. Refrigerate. Rewarm before continuing.)

Add chicken and chopped fresh cilantro to chili. Cover and simmer over low heat until chicken is just cooked through, stirring occasionally and adding more chicken broth if chili is too thick, about 10 minutes.

Chicken Chili

1 lb Skinned & Boned Chicken breasts Cut Into 1 Inch cubes
2 tb Corn Oil
4 md Onions, Chopped
2 lg Green Peppers, Coarsely chopped
3 lg Garlic Cloves Minced
1 ts Cumin
1 ts Oregano
1/2 ts Thyme
Salt
Pepper
1/2 lb Ground Round
2 Bay Leaves
3 tb Chili Powder
3 cn Undrained Tomatoes (1 lb ea)
1 sm Avocado Cut Into 1/4 in. dice
1 c Plain Lowfat Yogurt
1/3 c Minced Fresh Cilantro OR Italian Parsley

Wrap Chicken & Freeze Until Firm, But Not Solid. Grind Coarsely in Processor, Using On\Off Turns. Heat Oil in Large Dutch Oven Over Medium-High Heat. Add Onions, Green Peppers & Garlic & Cook Until Golden Brown, Stirring Frequently, About 15 Min. Mix in Cumin, Oregano, Coriander & Thyme & Stir 2 Min. Add Chicken, Ground Round & Bay Leaves. Cook Until Meat & Chicken Are No Longer Pink, Breaking Up With A Spoon, About 5 Min. Add Chili Powder. Reduce Heat To Medium & Cook 5 Min, Stirring Frequently. Add Tomatoes, Breaking Up Large Pieces With A Spoon. Mix in Tomato Paste, Salt & Pepper. Reduce Heat, Cover & Simmer 45 Min., Stirring Occasionally. Uncover, Reduce Heat To Lowest Setting & Cook 1 1/2 Hours, Stirring Frequently Near End & Adding Water If Necessary, To Prevent Buring. Adjust Seasoning.(Can Be Prepared 1 Day Ahead & Refrigerated.) Sprinkle Avocado With Lemon Juice. Ladle Chili Into Large Soup Bowls. Spoon 2 T. Yogurt in Center Of Each. Top With Diced Avocado And Minced Cilantro. Serve Hot.

Chicken Chili with Black Beans

3 ea Skinless boneless chicken breasts -- 1-3/4 lbs cubed
2 md Sweet red peppers -- chopped
1 lg Onion -- chopped
4 ea Garlic cloves -- minced
3 tb Olive oil
1 cn Green chilies -- 4 oz chopped
2 tb Chili powder
2 ts Ground cumin
1 ts Ground coriander
2 cn Black beans 15 oz Each rinsed and drained
1 cn Italian Plum tomatoes 28 oz With liquid chopped
1 c Chicken broth -- or beer

In a Dutch oven, saute chicken, red peppers, onion and garlic in oil for 5 minutes or until chicken is no longer pink. Add green chilies, chili powder, cumin and coriander; cook for 3 minutes. Stir in beans, tomatoes and broth or beer; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes, stirring often. Yield: 10 servings (3 quarts).

Chicken Chowder with Potato Dumplings

2 c Cut-up cooked chicken (about 10 ounces)
1 c Frozen or drained canned whole kernel corn
2 c Milk
1/4 -(up to) 1/2 ts Salt
1 cn (16-oz) cream-style corn
1 Jar (2-oz) sliced pimientos; drained 1 1/4 c Bisquick original baking mix
1/3 c Betty Crocker potato buds mashed potatoes (dry)
1 tb Chopped fresh parsley -or- 1 ts Dried parsley flakes
2 tb Milk
1 Egg

MIX chicken, whole kernel corn, 2 cups milk, the salt, cream-style corn and pimientos in Dutch oven. Heat to boiling over medium heat, stirring occasionally.

BEAT remaining ingredients until dough forms (dough will be slightly stiff). Turn dough onto surface generously dusted with baking mix; gently roll in baking mix to coat. Knead about 30 times or until no longer sticky. Pat dough into 5-inch square. Cut into 1/2-inch squares. Drop squares onto chicken mixture (do not drop directly into liquid).

COOK uncovered 6 to 8 minutes or until dumplings are slightly puffy and dry inside. Sprinkle with additional parsley if desired. 6 servings.

Chicken Clam and Corn Pie

2 tb Butter or margarine
1/2 lb Small white onions, peeled
1/2 c Chopped celery
6 tb Flour
1 ts Salt
1/4 ts Pepper
1/4 ts Dried thyme leaves
2 (8 oz.) cans minced clams, undrained
1 c Chicken broth
1 c Light cream
1 (12 oz.) can whole kernel corn
3 c Cooked chicken, in lg. pieces
2 Hard cooked eggs, coarsely chopped Pastry for 1 crust pie
1 Egg yolk

Heat butter in large skillet or Dutch oven. Add onions and celery; cook covered for 10 minutes. Remove from heat. 2. Stir in flour, salt, pepper, and thyme until well combined. Gradually stir in clams, chicken broth, and cream. Add corn and chicken. 3. Bring to boiling, stirring constantly. Reduce heat; simmer, stirring occasionally, for 10 minutes. Turn into deep, 2 1/2 quart casserole or baking dish. Stir in eggs. 4. Preheat oven to 400 degrees. Make pastry. 5. Roll pastry to fit top of casserole with 1/2 inch overhang, and place over chicken mixture. Turn edge under, seal to rim of casserole and crimp. Make several slits in top for steam vents. Beat egg yolk with 1 teaspoon water, brush over pastry. 6. Bake 30 minutes, or until crust is deep golden.

Chicken Confetti

4 lb Broiler-fryer chicken; cut up , (up to 5)
1 ts Salt
1/8 ts Pepper
1/4 c Salad oil
1/2 c Chopped onion
1 Clove garlic; minced
2 cn Tomatoes
1 cn Tomato sauce
1 cn Tomato paste
2 tb Parsley snipped
2 ts Salt
1 ts Basil
1/4 ts Pepper
8 oz Spaghetti; cooked and drained
Grated parmesan cheese

Wash chicken pieces and pat dry. Season with 1 Tsp. salt and 1/8 Tsp. pepper. In large skillet or Dutch oven, brown chicken in oil; remove chicken. Pour off all but 3 Tbsp. fat. Add onion and garlic; cook and stir until onion is tender. Stir in chicken and remaining ingredients except spaghetti and cheese. Cover tightly; cook chicken slowly 1 to 1 1/2 hours or until tender, stirring occasionally and adding water if necessary. Skim of excess fat. Serve on spaghetti; sprinkle with Parmesan cheese.

Chicken Country Ham and Peas

1 Batch Fricasseed Chicken (3-1/2 to 4 lbs recipe) with sauce (See RECIPE)
1/2 c Milk
1 pn Ground cloves
1/4 lb Virginia ham or prosciutto in 1/2-in dice
10 oz Frozen peas
1 tb Chopped parsley; for garnish

PREPARE OR DEFROST 1 batch Fricasseed Chicken. Arrange chicken pieces in a casserole or Dutch oven, cover, place in the oven. Turn oven to 375F and bake for 20 minutes. Meanwhile, place a medium saucepan over medium heat; combine fricassee sauce, milk and cloves in it. Bring to boil. Remove from heat, pour liquid through a fine strainer. Replace liquid in a clean saucepan and add the ham and peas. Place over medium-high heat and cook until liquid is thick enough to coat a wooden spoon. Pour the sauce, ham and peas over the chicken and continue to cook 5 minutes. To serve, arrange the chicken and sauce in a serving bowl or on a deep serving platter and sprinkle with parsley. Accompany with pasta or rice.

Chicken Creole

1 Broiler-fryer (about 3#), cut up
1/4 c Flour
1 tb Chili powder
2 ts Salt
1/2 ts Pepper
2 tb Oil
1 lg Onion, chopped (1 cup)
1/2 lg Green pepper, chopped (1/2 cup)
1 lg Clove garlic, crushed
1 cn (16 oz.) tomatoes, cut up
1 c Chicken broth or bouillon
3/4 c Uncooked rice
1 pk (10 oz.) frozen whole okra, thawed slightly to separate(optional)

Coat chicken with mixture of flour, chili powder, salt and pepper. Brown on all sides in hot oil in Dutch oven; push to one side. Add onion, green pepper and garlic; saute until tender. Add tomatoes and broth; bring to boil. Stir in rice; cover and simmer 40 minutes, stirring occasionally, or until chicken and rice are tender and most of the liquid is absorbed. Add okra; cover an cook 10 minutes or until okra is barely tender.

Chicken Cucumber Mold

2 Broiler-fryers, quartered
1 ts Salt
1/4 ts Pepper
3 Bay leaves
1 bn Green onions, cut into 1-inch piece
2 Carrots, peeled, cut into 1" pieces
2 Fresh parsley
1 Unflavored gelatin
2 Cucumbers; thinly sliced

Sauce:
1/2 c Mayonnaise
1/2 ts Dried tarragon leaves
Juice of 1/2 lemon

Place chicken in a Dutch oven; cover with water, and bring to a boil. Add salt, pepper, bay leaves, onion, carrots, and parsley. Cover and simmer 1 hour. Remove chicken; let cool. Bone chicken, and chop meat; place in a lightly oiled 4-cup ring mold. Set aside. Strain broth; refrigerate. Skim and discard fat from cold broth. Combine 1/4 cup broth and gelatin in a small saucepan; bring to a boil, stirring to dissolve gelatin. Add 1 1/2 cups broth , mixing well. Pour gelatin mixture over chicken. Chill overnight. Unmold on serving plate. Place cucumber slices overlapping on top of mold. Serve with sauce and crackers. Yield: about 24 servings. Sauce: Combine mayonnaise, tarragon, and lemon juice in a small mixing bowl; stir well Yield: 1/2 cup.

Chicken Dijon

5 tb All purpose flour, divided 1 1/4 ts Salt, divided
1 ts Paprika
1/8 ts Pepper
3 Chicken breasts, skinned and halved
2 tb Vegetable shortening
1 lb Fresh mushrooms, sliced
1/3 c White wine
1/2 ts Tarragon, crushed
1/2 ts Basil leaves, crushed
8 oz Dairy sour cream
2 tb Dijon style mustard

Combine 4 T flour, 1 tsp salt, paprika and pepper. Coat chicken pieces. In large skillet or Dutch oven brown chicken in shortening on all sides (about 20 mins). Add mushrooms, wine, tarragon, and basil. Cover. Simmer about 45 mins or until chicken is tender. Remove chicken to heated platter. Keep warm.

Combine sour cream, mustard, remaining 1 T flour and remaining 1/4 tsp salt. Stir into mushrooms and drippings in skillet. Heat and stir over low heat just until sauce begins to simmer. Correct thickness if necessary.

Spoon over chicken. If desired. garnish with snipped parsley or paprika.

Makes 6 servings.

Chicken Dinner

1 ea Chicken -- cut into pieces
3/4 c Flour
1 tb Assorted spices -- your Choice
2 tb Melted butter
2 md Onions -- sliced
4 md Potatoes -- sliced
4 lg Carrots -- sliced
1/2 c Water

Place flour and spices into a paper sack. Add chicken a piece or two at a time and shake. Place butter and chicken in dutch oven and brown the chicken. Put the onions, potatoes, and carrots around the chicken and on top of the chicken. Pour water over . Cover and steam until the chicken and vegetables are tender.

Chicken Divan Casserole

1 1/2 lb Chicken breast halves, skinned
6 c Water
1 Bouquet Garni*
20 oz Frozen broccoli spears
2 tb Corn oil margerine
1/4 c (+ 1 Tb) All purpose flour
1/2 c Evaporated skim milk
3 tb Cooking sherry
1/2 ts Salt
1/8 ts White pepper
1/4 c Grated parmesan cheese, divided

Place chicken in a Dutch oven; add water and *Bouquet Garni (3 sprigs fresh parsley, 1 bay leaf, 6 whole black peppercorns, 1/2 tsp dried whole thyme, all enclosed in a double layer of cheesecloth and tied securely). Cover and bring to a boil. Reduce heat, and simmer 25 minutes or until chicken is done. Remove chicken and Bouquet Garni from broth, reserving 2 cups broth. Discard Bouquet Garni. Chill reserved broth, and skim congealed fat from surface. Bone and slice chicken; set aside. 2. Cook broccoli according the package directions. Drain well. Arrange broccoli spears crosswise in a 13x9x2" baking dish. Set aside. Melt margerine in a large skillet over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add reserved broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in milk, sherry, salt, and pepper. 3. Pour half of sauce over broccoli and top with chicken slices. Add 2 tablespoons cheese to remaining sauce in skillet; stir until well blended, and pour over chicken. Sprinkle with remaining 2 tablespoons cheese, and bake at 350F for 20 minutes or until casserole is thoroughlyheated and top is golden brown.

Chicken Fiesta

1/3 c Gold Medal all-purpose flour
1/2 ts Salt
1/4 ts Pepper
3 lb Cut-up broiler-fryer chicken
2 tb Vegetable oil
1 lg Onion, chopped (about 1 cup) t
1 1/2 ts Curry powder
1 1/2 ts Chopped fresh or 1/2 teaspoon dried thyme leaves
1/4 ts Salt
1 Clove garlic, finely chopped
1 cn (16 ounces) whole tomatoes, undrained
1/4 c Currants or raisins
1 md Green bell pepper); coarsely chopped (about 1 cup)
1/3 c Slivered almonds, toasted (page 21)
3 c Hot cooked rice

Mix flour, I/2 teaspoon salt and the pepper. Coat chicken with flour mixture. Heat oil in 12-inch skillet or Dutch oven until hot. Cook chicken in oil over medium heat about 15 minutes or until brown on all sides. Drain fat from skillet.

Mix onion, curry powder, thyme, 1/4 teaspoon salt, the garlic and tomatoes; break up tomatoes. Pour over chicken. Heat to boiling; reduce heat. Cover and simmer 30 to 40 minutes or until thickest pieces of chicken are done. Skim fat from liquid if necessary. Stir in currants and bell pepper. Cover and simmer about 5 minutes or until bell pepper is crisp-tender. Sprinkle with almonds. Spoon over rice. Serve with coconut and chutney if desired.

6 servings.

Chicken For Tinga

1 Whole chicken, about 3 pounds
2 Garlic cloves, minced
1 ts Salt
2 Bay leaves, crushed
1 ts Oregano
1 tb Olive oil
Juice of 1 lemon 14 1/2 oz Reduced sodium chicken broth

Pull off fat around the cavity of the chicken.

Blend together the garlic, salt, bay leaves, oregano, olive oil and lemon juice. Rub under the breast skin and over all surfaces of chicken. Place chicken in a Dutch oven and pour in the broth. Cover and roast in a preheated 375 degree F. oven for 20 minutes. Reduce oven temperature to 350 degrees F. and roast 50 minutes longer. Check halfway through cooking to make sure there is still some broth in the pot. Add 1/2 cup water or broth if necessary.

Take chicken from pot and let cool. Remove and discard skin. Pull chicken into shreds or chunks.

Chicken Fricassee

Nonstick vegetable spray
12 Chicken pieces; skinless
1 lb Mushrooms; sliced
1 md Onion; sliced
1 tb Garlic; minced
1/2 c White wine
4 c Chicken broth
4 tb Cornstarch
1/2 ts Celery salt
1/4 ts White pepper
1/2 ts Marjoram
1/2 ts Thyme 1 1/4 c Nonfat sour cream
3 tb Fresh parsley; chopped

Brown chicken over high heat in deep saute pan or Dutch oven coated with non-stick spray. Remove chicken to a platter. Add onion, mushrooms and garlic to same pan and cook for at least 3 minutes, or until vegetables are soft. If you are using wine, add it now and cook over high heat 1 minute.

Add 3 cups of broth, and bring to boil. Reduce the heat to a simmer. Combine the cornstarch with the remaining cup of broth, mixing thoroughly. Add to pan and stir until broth thickens slightly.

Return chicken to pan and cook until chicken is cooked through, about 15 minutes. Remove from heat and add the spices and sour cream.

Chicken Fricassee with Meatballs

1 3-lb chicken; cut into 8 portions with giblets, (no liver)
One package extra giblets
6 Wings; ( about two lbs.)
Salt and pepper to taste
1/4 c Oil; (vegetable)
4 md Onions; peeled and finely chopped, plus 1/2 onion, grated
2 Cloves garlic; peeled, (can use more)
3 c Tomato sauce
1 c Water
2 lb Ground beef; (I use 1/2 turkey and 1/2 veal)
2 md Eggs
1/4 c Bread crumbs or matzah meal

Season the chicken, giblets and extra wings with salt and pepper and saute in oil over medium heat in a Dutch oven. Remove from pan and set side.

Add chopped onions to the pan and cook until golden ( do not use the grated onion yet) Drain. add the chicken, garlic, giblets, extra wings, tomato sauce, water and additional tomato sauce, if necessary., so that liquid comes 2/3's up the sides of the chicken parts. Cover and simmer gently for 20 minutes.

In the meantime, make the meatballs, mixing together t he ground beef, the remaining 1/2 grated onion, eggs, bread crumbs or matzah meal and salt and pepper.

Form into tiny meatballs( walnut sized). Add to chicken, pouring in more water or tomato sauce if evaporated. Simmer covered for 20 or 30 more minutes, or until meatballs are done. Serve with rice, noodles or chinese noodles.

Chicken in a Dutch Oven

1 cn Cream of mushroom soup
1 cn Cream of celery soup
1 cn Cream of chicken soup
2 c White rice
1 Whole chicken -- cut up
1/2 pk Dried onion soup

Mix and place in bottom of Dutch oven undiluted soup and rice. Place chicken on top. Sprinkle with 1/2 package of dried onion soup. Cook for forty five to sixty minutes.

Chicken in Cream Sauce

30 Chicken breast halves bone-in
10 tb Cooking oil
6 c Water, divided
6 c Chicken broth
2 c Onion, chopped
8 ts Worcestershire sauce
4 ts Salt
2 ts Pepper 1 1/4 c All-purpose flour
6 c Half-and-half cream
Hot cooked rice

Brown the chicken in oil. Meanwhile, in a large Dutch oven, combine 5 cups water, chicken broth, onion, worcestershire sauce, salt and pepper; bring to a boil over medium heat. Combine flour and remaining water until smooth. Stir into broth mixture; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat and stir in cream. Arrange chicken breasts in five greased 13-in X 9-in X 2-in baking pans; pour about 3 1/2 cups sauce over the chicken in each pan. Cover and bake at 350 degrees for 40-45 minutes or until the chicken juices run clear. Serve over rice.

Chicken in Cream Sauce

30 Chicken breast halves bone-in
10 tb Cooking oil
6 c Water, divided
6 c Chicken broth
2 c Onion, chopped
8 ts Worcestershire sauce
4 ts Salt
2 ts Pepper 1 1/4 c All-purpose flour
6 c Half-and-half cream
Hot cooked rice

Brown the chicken in oil. Meanwhile, in a large Dutch oven, combine 5 cups water, chicken broth, onion, worcestershire sauce, salt and pepper; bring to a boil over medium heat. Combine flour and remaining water until smooth. Stir into broth mixture; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat and stir in cream. Arrange chicken breasts in five greased 13-in X 9-in X 2-in baking pans; pour about 3 1/2 cups sauce over the chicken in each pan. Cover and bake at 350 degrees for 40-45 minutes or until the chicken juices run clear. Serve over rice.

Chicken in Garlic Mushroom Sauce

1/4 c Butter
2 T Vegetable oil
1 3-lb broiler-fryer chicken, cut into serving pieces
30 Cloves fresh garlic, minced
1 Chopped onion
1 c Dry white wine
1/4 c Water
1/4 c Milk
1 t Salt Freshly ground pepper to taste
1/2 t Cayenne pepper
1 lb Sliced mushrooms
3 Egg yolks
1 c Heavy cream

In dutch oven or kettle, melt butter with oil on medium heat. Add chicken, brown well, turning occasionally. When brown, remove pieces to bowl. Add garlic and onion to pan and saute until golden brown. Add wine, water, milk, salt, pepper and cayenne pepper. Stir to loosen browned bits and bring to a boil. Return chicken to pan and add mushrooms. Cover and cook at low heat until tender, about 45 minutes to 1 hour. Remove chicken to warm plate. Cover with foil and keep warm. Beat yolks into heavy cream until well mixed. Stir into pan drippings. Cook until thickened but DO NOT BOIL or the sauce will break (curdle). Spoon some of the sauce on the chicken; offer remainder separately. Serve with rice, if desired. Yield: 3-4 servings.

Chicken in Silky Almond Sauce

16 Pieces Skinned Chicken
2 tb Chopped Fresh Ginger
2 tb Vegetable Oil
2 ts Ground Cardamom
1/2 c Vegetable Oil
2 ts Ground Red Pepper
5 md Onions, Thin Sliced
1 ts Ground Cumin
6 tb Almonds *
1/2 ts Ground Fennel
2 c Plain Yogurt
3 tb Ground Coriander
1 c Water
Course Salt
Fresh Cilantro (Garnish)

* Almonds can be blanched, slivered or ground.

Pat chicken dry. Heat smaller amount of oil in heavy large skillet or Dutch oven over medium high heat. Add chicken in batches and cook on all sides just until no longer pink (do not brown). Remove, using slotted spoon and set aside. Heat remaining oil in skillet. Add sliced onion and fry until wilted and pale brown, stirring constantly to color evenly, about 12 minutes. Stir in almonds, coriander, ginger, cardamom, ground red pepper, cumin and fennel and cook 3 to 5 more minutes. Remove mixture from heat. Transfer half of mixture to processor or blender. Puree with 1/2 of the yogurt and 1/2 of the water. Repeat with the rest of the mixture, yogurt and water. Pour sauce back into skillet. Add chicken to skillet. Place over medium high head and bring to a boil. Reduce heat, cover and simmer until chicken is tender and sauce is thickened, about 45 minutes. Remove from heat. Let stand at room temperature for 30 minutes (dish is best refrigerated and reheated). Rewarm over low heat. Transfer to serving dish, garnish and serve immediately.

Chicken in Tarragon Cream

2 1/2- to 3-pound cut-up broiler fryer chicken
3 md Carrots, sliced (about 1 l/2 Cups)
1 c Chicken broth
1 tb Chopped fresh or 1 teaspoon dried tarragon leaves
3/4 ts Salt
1/8 ts Pepper bay leaf
4 oz Mushrooms, sliced (about 1 l/2 Cups)
2 md Stalks celery, sliced (about 1 cup)
1 md Onion, sliced
1/2 c Dry white wine
1/2 c Half and-half
3 tb Gold Medal all-purpose flour
1 Egg yolk
4 To 5 cups hot cooked noodles

Heat chicken, carrots, broth tarragon salt, pepper and bay leaf to boiling in 12-inch skillet or Dutch oven; reduce heat. Cover and simmer 30 minutes. Add mushrooms, celery and onion. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until thickest pieces of chicken are done.

Remove chicken and vegetables to warm platter with slotted spoon; keep warm. Remove bay leaf. Drain liquid from skillet; strain and reserve I cup. Pour reserved liquid and the wine into skillet. Mix half-and-half, flour and egg yolk until smooth; stir into wine mixture. Cook over medium heat, stirring constantly, until thickened. Serve with chicken, vegetables and noodles.

6 servings.

Chicken in Wine

4 tb Butter
1/4 lb Salt pork; minced
3/4 c Onion; chopped
1 Carrot; sliced
1 Clove garlic; minced
2 Shallots; minced
3 lb Fryer chicken; quartered, up to 4
2 tb Flour
2 tb Parsley; chopped
1 ts Marjoram
1/2 Bay leaf
1/2 ts Thyme
1 ts Salt
1 pn Pepper
2 Cupry white wine
3/4 lb Mushrooms; sliced

Melt the butter in a Dutch oven; add the salt pork, onions, carrots, garlic, and shallots and brown ightly.

Remove the vegetables to a separate plate and brown the chicken in the remaining fat.

Remove the chicken to a plate and stir in the flour, parsley, marjoram, bay leaf, thyme, salt, and pepper. Stir in the wine. Return the chicken to the pot, reduce the heat to low, and simmer for one hour.

For the last ten minutes of cooking, return the vegetables to the pot and add the mushrooms. Season to taste with salt and pepper.

Serve the chicken on a hot platter with the sauce and vegetables poured over it.

Chicken Jambalaya

6 Bacon slices
2 tb Flour
1/8 ts Cayenne pepper
4 Chicken drumsticks
1/8 ts Black pepper
1 c Celery,finely chopped
2 Garlic cloves,minced
2 c Chicken broth
1 c Rice,uncooked
1/2 Bay leaf
1/2 c Flour
1 1/2 ts Chili powder
4 Chicken thighs
1 1/2 ts Salt
1 c Onion,finely chopped
1 c Green bell pepper,chopped
1 cn Tomatoes,undrained(28oz)
1 c Water
1 tb Worcestershire sauce

In large Dutch oven, cook bacon over medium-low heat until crisp, about 10 minutes.

Remove bacon; set aside.

Mix flour, 1/2 teaspoon chili powder and the cayenne pepper.

Sprinkle chicken with 1/2 teaspoon salt and the black pepper; dredge in seasoned flour to coat (reserve remaining flour).

Cook chicken in Dutch oven over medium heat, turning after 15 minutes, or until brown on all sides.

Remove chicken; keep warm.

Drain off all but 4 tablespoons drippings in pan and add 4 tablespoons reserved flour mixture; cook over low heat, stirring, until dark brown, about 8 minutes.

Add onion, celery, bell pepper and garlic, continuing to stir for 5 minutes (vegetables will remain slightly crisp).

Measure liquid from tomatoes and add enough water to make 1 cup; chop tomatoes and add to Dutch oven.

Slowly stir in chicken broth, tomato liquid, water, rice, and 1 teaspoon each of salt and chili powder.

Return chicken to pan; add Worcestershire sauce and bay leaf.

Bring to a boil, reduce heat to lowest setting, cover and simmer 45 minutes, or until rice is done.

Sprinkle with crumbled bacon when ready to serve.

Chicken Korma

1/2 c Blanched almonds
6 Garlic cloves
1 tb Fresh gingerroot, minced
2 tb Vegetable oil
2 lb Chicken thighs, skinned
6 Whole cloves
3 Bay leaves
2 Onions, chopped
1 Cinnamon stick
1 ts Ground coriander
1 ts Cumin
1 ts Cardamom
1 ts Salt
1/4 ts Cayenne pepper
1/2 c Plain yogurt
Fresh coriander, chopped

in blender or food processor, pure blanched almonds, garlic, ginger and 1/3 cup water until smooth.

In large saucepan or Dutch oven, heat oil over medium-high heat; brown chicken on all sides. Remove and set aside.

Stir in cloves, bay leaves, onions and cinnamon; cook for 5 minutes or until onions are lightly browned. Add almond mixture to saucepan along with coriander, cumin, cardamom, salt and cayenne pepper; cook, stirring for 3 minutes or until lightly browned.

Return chicken to saucepan along with 1/2 cup water; cover and simmer for about 30 minutes or until juices run clear when chicken is pierced. Stir in yogurt, 1 tb at a time. Discard cinnamon stick, cloves and bay leaves.

Garnish with coriander.

Chicken Licken

1/4 c Margarine
4 lg Chicken breasts; halved
1 lg Onion; chopped
1 Clove garlic; minced
1 1/2 ts Salt
1 1/2 ts Paprika
1 ts Ginger
1/4 ts Chili powder
1 cn Crushed tomatoes
1 c Chicken broth or boullion (omit salt)
1/2 lb Mushrooms; sliced
1 c Heavy cream

Melt margerine in dutch oven and brown chicken. Remove the chicken and saute the onion and garlic. Add spices, tomatoes, broth and mushrooms. Add chicken. Simmer covered 40 min. or until chicken is tender.

Blend cornstarch with cream to a smooth paste. (about 1 Tbs cornstarch). Stir into the sauce. Simmer gently 5 min., stirring constantly. Pour sauce

Chicken Marsala

Olive oil as needed
1 1/2 c Marsala Wine
1 1/2 c Thinly sliced fresh mushroom
1 c Juliened sweet red pepper
1 c Juliened sweet yellow pepper
1/2 c Sliced green onions
2 ea Cloves garlic; minced 2 3/4 c Canned chicken broth
1 tb Lemon juice
1/2 tb Dried oregano
1/2 tb Dried basil
1 tb Salt
Fresh ground black pepper to
1 tb Cornstarch
1/4 c Canned chicken broth
1 ea Hot cooked pasta, drained

5-6 oz chicken breast halves

1. Cut chicken into strips; set aside. Add olive oil to a Dutch oven; place over medium-high heat until hot. Add chicken strips, and saute until tender. Remove and set aside. Add wine to Dutch oven, and bring to a boil. Pour over chicken. 2. Add more olive oil to Dutch oven; heat until hot. Add mushrooms and next 4 ingredients. Saute until tender. Add 2-3/4 cups chicken stock and next 5 ingredients. Bring to a boil. Add reserved chicken mixture and return to a boil. 3. Combine cornstarch and 1/4 cup chicken stock. Stir into mixture in Dutch oven. Return to a boil and boil for 1 minute, stirring constantly. Serve over hot cooked pasta with green salad and plenty of sour dough bread.

Chicken Marsala with Peppers

6 Chicken breast; 5-6 Oz., skinned & boned
Olive oil as needed
1 1/2 c Marsala Win
1 1/2 c Fresh mushrooms; thinly sliced
1 c Sweet red pepper; juliened
1 c Sweet yellow pepper; juliene
1/2 c Green onions; sliced, both white and green parts
2 Cloves garlic; minced
2 3/4 c Canned chicken broth
1 tb Lemon juice
1/2 ts Dried oregano
1/2 ts Dried basil
1 ts Salt
Fresh ground black pepper
1 tb Cornstarch
1/4 c Canned chicken broth
Hot cooked pasta; drained

Cut chicken into strips; set aside. Add olive oil to a Dutch oven; place over medium-high heat until hot. Add chicken strips, and saute until tender. Remove and set aside. Add wine to Dutch oven, and bring to a boil. Pour over chicken. Add more olive oil to Dutch oven; heat until hot. Add mushrooms and next 4 ingredients. Saute until tender. Add 2-3/4 cups chicken stock and next 5 ingredients. Bring to a boil. Add reserved chicken mixture and return to a boil. Combine cornstarch and 1/4 cup chicken stock. Stir into mixture in Dutch oven. Return to a boil and boil for 1 minute, stirring constantly. Serve over hot cooked pasta with green salad and plenty of sour dough bread.

Chicken Mix

11 lb (4 Med) Cut Up Fryers
3 tb Parsley Flakes
4 ts Salt
2 ts Basil
4 qt Cold Water
4 Med Carrots, Peeled &Chopped
1/2 ts Pepper

Combine all ingredients in a large kettle or Dutch Oven. Cover and cook over high heat until water boils. Reduce heat and simmer until meat is tender, about 1 1/2 hours. Remove from the heat. Strain broth and refregerate until fat can be skimmed. Cool the chicken and remove the bones and discard along with the skin. Put chicken into 6 1-pint containers with 1/2 inch space at top. Pour skimmed chicken broth into six more 1-pint containers leaving 1/2 inch space at top. Seal and label containers with contents. Freeze and use within 3 months.

Makes about 6 pints of Chicken Mix and 6 pints of Chicken Broth.

Chicken Mole

Mole Sauce
2 c Boiling water
2 oz Dried Ancho chiles; rinsed, seeds remove
1/4 c Sherry
1/3 c Raisins
6 sm Fresh tomatillos; husks removed
1 lb Plum tomatoes; halved lengthwise
1/4 c Sesame seeds
1/4 c Shelled pumpkin seeds
1 ts Cinnamon
1/4 ts Cloves
2 Corn tortillas
14 oz Chicken broth; canned
1 tb Peanut or vegetable oil
1 md Onion; chopped
1 tb Minced garlic
1/4 c Whole natural almonds
2 ts Salt
2 oz Unsweetened chocolate squares; chopped
1 Whole chicken; cut up
1/2 ts Salt
1/4 ts Freshly ground pepper
Toasted shelled pumpkin seeds; for garnish
Cooked rice

Make Mole Sauce: Pour boiling water over chiles in medium bowl. Heat sherry in small saucepan; add raisins. Let both stand 20 minutes to plump.

Meanwhile, heat broiler. Arrange tomatillos and plum tomatoes cut side down on jelly-roll pan. Lightly coat with vegetable cooking spray. Broil 12 to 14 minutes until skin is evenly charred; cool. Peel plum tomatoes; transfer with tomatillos to blender.

Toast sesame seeds in medium skillet over medium-high heat, stirring, 1 minute. Transfer to blender. Toast pumpkin seeds in same skillet, until seeds pop. Transfer to blender. Add cinnamon and cloves to skillet; toast 30 seconds to 1 minute, just until fragrant. Transfer to blender. Puree mixture in blender until smooth, adding some of the chicken broth. Pour into Dutch oven.Toast tortillas 2 to 3 minutes, until lightly browned in both sides; tear into small pieces and set aside.

Reduce heat to medium. Add oil to skillet. Add onion and cook 3 minutes. Add garlic and almonds and cook 2 minutes more. Transfer to blender. Add soaked chiles and their liquid, raisins and sherry and tortillas; puree until smooth. Add to Dutch oven with roasted tomato mixture, remaining broth and salt. Bring to boil; reduce heat and simmer partially covered, stirring occasionally, 30 minutes. Stir in chocolate until melted. Makes 5 cups. (Can be made ahead. Cover and refrigerate up to one week.)

Sprinkle chicken with salt and pepper. Heat a large skillet over medium-high heat. Brown chicken on all sides, about 10 minutes; discard drippings. Add 2 cups Mole Sauce. (Save any remaining for another use.) Reduce heat; cover and simmer 30 minutes until chicken is cooked through. Sprinkle with pumpkin seeds and serve with rice.

Cooking time: 40 minutes

Chicken Murphy

1 1/2 lb Italian sausage, sweet
3 lb Chicken thigh & breast; boned & skinned, or cut up chicken
Salt & pepper; to taste
3 tb Olive oil
1 c Celery; chopped
1 c Onions; chopped
1/2 lb Mushrooms; sliced
8 Anchovy fillets, flat
1/2 c Black olives; sliced
1 tb Capers
1/2 c White wine
1/4 c Tomato sauce

Cut sausage into 2 1/2 inch long pieces. Cook in a heavy skillet, turning until browned on all sides; remove to Dutch oven. Sprinkle chicken with salt and pepper. Wipe skillet, heat oil and brown chicken on both sides. Add to sausage. In saucepan add celery and enough water to cover. Bring to a boil, then lower heat to simmer for about 5 minutes, until crisp tender. Drain, reserving cooking liquid. Add onions and mushrooms to the oil remaining in the chicken skillet. Cook, stirring until wilted. add the anchovies, olives and capers. Add drained celery. Stir to combine. Add the wine and tomato sauce and simmer 10 minutes; pour sauce over the chicken and sausage in Dutch oven. Add salt and pepper, cover and simmer 30 minutes, or until chicken is tender. If chicken begins to dry, add a little of the celery liquid and a bit more tomato sauce.

Chicken Normandy

1 pk Holly farms pick of the chix or best of the fryer
Salt
Freshly ground pepper
3 tb Butter
2 tb Vegetable oil
1 Onion; thinly sliced
2 Tart apples; peeled, cored, and diced
1/2 c Diced celery
2 tb All-purpose flour
1 c Apple cider
1/2 c Homemade chicken stock; (or canned chicken broth)
1/2 c Heavy cream
4 sl Bacon; cooked and crumbled for garnish (optional)

Season chicken with salt and pepper. Heat butter and oil in Dutch oven. Add chicken and brown well on all sides. Remove chicken with tongs and set aside. Add onion to pan and saute until transparent. Add apples and celery and saute 3 minutes. Sprinkle flour over apple-onion mixture and cook, stirring 2 minutes. Gradually add apple cider and stock and cook, stirring, until mixture comes to a boil. Return chicken to pan, lower heat, cover, and simmer 40 to 50 minutes or until chicken is tender . Adjust seasoning, add cream, and cook, stirring until sauce is thickened and comes to a boil. Arrange chicken on serving platter, spoon sauce over and sprinkle with bacon.

Chicken on Biscuits

2 tb Margerine
1/2 c Celery, thinly sliced
2 tb Green pepper, chopped
1 Cr chicken soup can
1 tb Flour
Dash pepper
2 c Cooked, chopped chicken
2/3 c Milk
2 tb Pimento
Biscuits

Melt margerine in Dutch Oven. Sautee celery and green pepper. Cook til tender.

Mix together soup, flour, salt, pepper. Add to Dutch Oven. Add chicken, milk, and pimento. Cook and stir till steaming.

Serve over biscuits.

Chicken or Beef Stock

1 Chicken quartered trimmed of fat (4-5 lb)
1 lb Chicken wings, backs and other parts
4 qt Water
2 md Onion(s) or
1 lg Onion(s)
2 md Carrots halved crosswise
1 lg Leek, green part trimmed and washed
1 Garlic clove(s)
3 Stalks celery with leaves halved crosswise
1/2 ts Black peppercorns
1 ts Salt *
1 Bay leaf
6 Sprigs parsley
4 Sprigs dill
1 Sprig thyme
2 sm Parsnips
1 sm Parsley root (opt)

* omit salt if you are going to use the stock for cooking beans

Note: To make beef broth, use 3 lb of short ribs of beef and 3-4 beef marrow bones instead of chicken.

Place the chicken pieces in a large 7-9 qt. Dutch oven or stockpot. Add the water and bring slowly to a boil. Skim the foam off the surface as it collects. Add the onions, carrots, leek, garlic, celery, peppercorns and salt. Return to a boil again, then reduce heat and simmer for 1 1/2 hours, skimming the surface as necessary. Tie the bay leaf, parsley, dill and thyme together, add to the pot along with the parsnips and parsley root. Simmer for 1 hour more. Strain into a large container, pressing the solids against the colander to extract as much liquid as possible. Discard the chicken and vegetables. Taste for seasoning, cool and refrigerate or freeze in 1-qt. containers for future use.

Chicken Palaw

1 1/4 c Basmati or other long- grain white rice
1 1/2 ts Salt
1/4 c (1/2 stick) butter
3 tb Olive oil
2 Large carrots, cut into 1/8 inch-thick julienne strips
2 Whole boneless skinless chicken breasts, cut into 2-inch chunks
1/4 c Apple juice
1 tb Curry powder
1/4 ts Ground coriander
1/4 ts Ground cumin
2 tb Dark seedless raisins
2 tb Shelled natural pistachios
2 tb Sliced blanched almonds, lightly toasted

In heavy 5-quart Dutch oven, heat 2 quarts water to boiling over high heat. Stir in rice and 1 t salt; return to boiling and cook, uncovered, 10 minutes. (Rice will not be completely cooked. Drain rice thoroughly in strainer.

In same pan, melt butter with 2 tablespoons oil over low heat. Spoon half of hot rice into pan and press down with the back of spoon to make a firm layer that covers bottom of pan. Spoon remaining rice loosely on top of bottom layer, then top this with carrot strips. Cover top of pan with a linen towel (folded so edges are not near heat source) and a tight lid. Cook 35 to 40 minutes or until the bottom layer of rice forms a crisp, golden crust. (After 20 minutes, check to see if a crisp, golden crust is forming by lifting bottom layer of rice gently with a fork. If crust is not forming, increase heat slightly.)

Meanwhile, in large skillet, saute chicken in remaining 1 T oil over medium heat until golden on all sides. Add apple juice, curry powder, coriander, cumin, and remaining 1/2 teaspoon salt; stir until chicken is coated with spices. Cook, stiffing frequently, until chicken is cooked through and liquid has evaporated-about 5 minutes.

To serve, in large bowl, combine the steamed top part of rice (reserving the bottom crust) with carrots, the raisins, pistachios, and almonds; toss to blend. Spoon rice mixture onto individual plates or serving platter and top with chicken mixture. Break bottom rice crust into pieces and place around plate. Serve immediately.

Chicken Paprikas

4 lb Chicken; cut in pieces
1 Onion; chopped
4 tb Cooking oil
2 ts Paprika
1 ts Black pepper
1 ts Salt
2 tb All-purpose flour; mixed with 1/2 c Water
2 c Water; enough to cover chicken
1 Chicken boullion cube
1 cn Chicken broth
1/2 pt Sour cream
2 c Rice; cooked -OR- 2 cups noodles, cooked

Brown chicken in oil. Remove from dutch oven and Sauté onions.

Add browned chicken and seasoning. Dissolve bouillon cube in water and cover chicken.

Cover and simmer slowly until chicken is tender, about 30-40 minutes.

Mix flour with water and sour cream and add to chicken. Simmer until gravy thickens.

Serve over hot cooked rice or noodles.

Chicken Paprikash

4 lg Chicken half-breasts -; (abt 2 lbs)
1 tb Butter
1 md Onion; finely chopped
1/4 ts Salt
1/4 ts Ground black pepper
1 tb Paprika
1/4 c Dry white wine
1/4 c Chicken broth
1 c Light sour cream
Cooked egg noodles

Cut each chicken half-breast into 2 pieces. Melt butter in nonstick Dutch oven; saute half the chicken pieces until browned on all sides. Remove from pan. Repeat with remaining chicken; remove from pan. If desired, remove skin from chicken. Add onion to pan; saute until transparent. Stir in salt, pepper and paprika. Gradually add wine and chicken broth. Replace chicken, cover and simmer over low heat until chicken is tender, 35 minutes. Remove chicken. Stir in sour cream into sauce until well-blended. Do not let boil. Serve chicken and sauce with cooked noodles. Yield: 4 servings.

Chicken Paprikash with Potato Dumplings

4 Chicken Leg Quarters(Skin On)
4 Skinless Breasts(24 Oz)
4 tb Soft Margarine
2 c Onion
1 c Non-Fat Sour Cream
2 Tomatoes, Fresh, Concased
Chicken Stock As Needed
1 tb Paprika (Hungarian Sweet Kulonleges Paprik
Dash, Cayenne pepper
1/2 ts Salt

Dumplings
3 c Flour
12 oz Red Potatoes, peeled and grated
1/2 c Eggbeaters or 2 Lge Eggs
1/2 ts Salt

Melt soft margarine in dutch oven over low to medium heat. Add paprika and brown. Add onion, cook until transparent. Add chicken and brown slightly on both sides. Add tomatoes (concased) (You may substitute canned of tomatoes.) Add chicken stock to cover, along with salt and cayenne pepper. Simmer, covered, for 1 1/2 to 2 hours, until chicken is falling off the bone. Remove chicken from pot, debone, remove skin from leg quarters, and replace meat. Bring paprikash back to simmer, stir in sour cream and warm through. Serve over dumplings.

Dumplings:

Bring water to a boil in large stock pot. (You may salt the water but it isn't necessary) Mix ingredients to create a batter of medium consistency. Place batter on plate and, using a knife, cut "chunks" off and drop into boiling water. Remove dumplings with slotted spoon as they rise to the surface, and drain in colander.

Chicken Paprikash with Potato Dumplings

4 Chicken Leg Quarters(Skin On)
4 Skinless Breasts(24 Oz)
4 tb Soft Margarine
2 c Onion
1 c Non-Fat Sour Cream
2 Tomatoes, Fresh, Concased
Chicken Stock As Needed
1 tb Paprika (Hungarian Sweet Kulonleges Paprik
Dash, Cayenne pepper
1/2 ts Salt

Dumplings
3 c Flour
12 oz Red Potatoes, peeled and grated
1/2 c Eggbeaters or 2 Lge Eggs
1/2 ts Salt

Melt soft margarine in dutch oven over low to medium heat. Add paprika and brown. Add onion, cook until transparent. Add chicken and brown slightly on both sides. Add tomatoes (concased) (You may substitute canned of tomatoes.) Add chicken stock to cover, along with salt and cayenne pepper. Simmer, covered, for 1 1/2 to 2 hours, until chicken is falling off the bone. Remove chicken from pot, debone, remove skin from leg quarters, and replace meat. Bring paprikash back to simmer, stir in sour cream and warm through. Serve over dumplings.

Dumplings:

Bring water to a boil in large stock pot. (You may salt the water but it isn't necessary) Mix ingredients to create a batter of medium consistency. Place batter on plate and, using a knife, cut "chunks" off and drop into boiling water. Remove dumplings with slotted spoon as they rise to the surface, and drain in colander.

Chicken Pie

1 4 lb. ready to cook stewing Chicken
4 c Water
1 c Chopped onion
1 Rutabaga, peeled and cut in Chunks
1/2 c Sliced celery
1/2 ts Ground sage
1/3 c All purpose flour
1 Beaten egg

In a dutch oven, combine chicken, water, onion, 1 tb. salt, and 1/4 ts. pepper. Bring to a boil. Reduce heat and simmer, covered, until chicken is tender, about 1 1/2 hours. Remove chicken and cool. Remove meat from bones, discard skin. Cut up meat and set aside. Skim fat from broth; remove 1/2 cup of broth and set aside. Measure 3 1/4 cups of the remaining broth; return to Dutch oven. Add rutabaga, celery and sage. Bring to a boil. Reduce heat and simmer, covered, till vegetables are tender, about 20 minutes. Meanwhile, prepare the lattice crust. Blend the reserved 1/2 cup of broth slowly into flour and stir into vegetable mixture. Cook and stir until thickened. Add chicken and heat through. Transfer mixture into 2 quart casserole. Place 5 pastry strips atop hot mixture. Place 5 more strips atop at right angles. Trim to fit (or weave a lattice on waxed paper and flip on top of pie.) Place remaining 3 strips around edge of casserole and trim to fit. Seal and flute edges. Brush with egg. Place pie on baking sheet on oven rack. Bake at 375 degrees until the crust is browned, 35 to 40 minutes.

Lattice Crust

1 1/4 cup all purpose flour
3/4 ts. salt
1/3 cup of lard
1 beaten egg
2 tb. cold water

Mix flour and salt; cut in lard till pieces are the size of small peas. Combine egg and cold water; sprinkle over flour mixture, 1 tablespoon at a time. Gently toss with fork. Repeat till all is moistened. Form into a ball. Roll on a lightly floured surface to a 10 x 9 3/4 inch rectangle. Cut into 13 10 x 3/4 inch strips.

Chicken Pot Pie

1 Broiler-fryer; 3 to 3-1/2-pound cut up into serving pieces
2 qt Water
1 ts Salt
1 c Peeled; cubed potato
1/2 c Scraped; chopped carrot
1/2 c Cut fresh or frozen green beans, cut into 1-inch pieces
1/4 c Butter or margarine
1/2 c Chopped onion
1/4 c All-purpose flour
1/2 c Fresh or frozen whole Kernel corn
1/2 c Fresh or frozen english peas or butter beans
1 tb Chopped fresh parsley
1/2 ts Rubbed sage
3/4 ts Salt
1/4 ts Pepper 5 1/2 c All-purpose flour
1 ts Baking powder
1/4 ts Salt
3/4 c Sour cream

Combine first 3 ingredients in a large Dutch oven; bring to a boil. Reduce heat, and simmer 45 minutes or until tender. Drain chicken, reserving 2 cups broth. Skim fat from broth. Set chicken and broth aside to cool slightly.

Cook potato and carrot in boiling water to cover 5 minutes. Add green beans; cook 3 minutes. Drain.

Skin and bone chicken; cut chicken into bite-size pieces. Set aside.

Melt butter in a skillet over medium-high heat. Add onion, and cook, stirring constantly, until tender. Add 1/4 cup flour, stirring until smooth. Cook, stirring constantly, until mixture is light golden. Gradually add reserved broth. Cook over medium heat, stirring constantly, until mixture thickens and is bubbly. Remove from heat.

Stir in chicken, cooked vegetables, corn, and next 5 ingredients. Pour into a lightly greased 11- x 7- x 11/2-inch baking dish; set aside.

Combine 11/2 cups flour, baking powder, and 1/4 teaspoon salt in a bowl. Add sour cream, stirring with a fork until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead 3 or 4 times. Press dough to 1/4-inch thickness. Cut with a 2-1/2-inch biscuit cutter. Arrange biscuits over pie.

Bake at 400 degrees for 15 to 20 minutes or until golden. Serve immediately.

Chicken Pot Pie Lasagne

12 Pieces Lasagne, uncooked
1 lb Boneless chicken breasts (without skin), diced
3 c Sliced fresh mushrooms
1 c Thinly sliced carrots
1/2 c Sliced spring onions
1 c Frozen green peas - thawed and well drained
1 ts Ground thyme
1/2 ts Salt
1/2 c All-purpose flour 3 1/2 c Skim milk
1/2 c Dry sherry
1/4 ts Ground red pepper (cayenne)
15 oz Low-fat ricotta cheese
1 1/2 c Grated mozzarella cheese (part-skim), divided
1/2 c Grated Swiss cheese (reduced fat)

Prepare pasta according to package directions. Spray a Dutch oven or large skillet with cooking spray; place over medium-high heat until hot. Add chicken and saute 4 minutes or until cooked through. Drain well and set aside. Recoat Dutch oven with cooking spray and place over medium-high heat until hot. Add mushrooms, carrots and onions; saute 6 minutes. Set aside.

Place flour in a medium saucepan. Gradually add milk, stirring with a wire whisk until blended; stir in sherry. Bring to a boil over medium heat and cook for 5 minutes or until thickened, stirring constantly. Stir in salt and red pepper. Reserve one cup of sauce and set aside.

In a bowl, combine ricotta cheese, 1 cup mozzarella cheese and Swiss cheese.

Preheat oven to 350 degrees F. Spread 1 cup of the sauce over the bottom of a 13 x 9 x 2-inch pan. Arrange 4 pieces of the lasagne (3 lengthwise, 1 widthwise) over the sauce. Top with half of ricotta cheeese mixture, half of chicken mixture and half of remaining sauce mixture. Repeat layers, ending with 4 pieces of lasagne. Spread reserved 1 cup of sauce over the last complete layer of lasagne, being sure to cover the lasagne completely.

Cover lasagne with foil and bake 1 hour. Uncover lasagne, sprinkle remaining 1/2 cup mozzarella cheese on top and bake an additional 5 minutes uncovered. Re-cover and let stand 15 minutes before serving.

 

 

Chicken Pumpkin Chili

2 tb Olive oil
2 c Onion -- chopped
2 c Red bell pepper -- chopped
3 tb Jalapeno -- minced
1 Clove garlic -- minced
1 c Beer
1 c Chicken broth
1/4 c Ripe olives -- sliced
3 tb Chili powder
1 ts Ground coriander
1/2 ts Salt
29 oz Canned tomatoes with their juice -- chopped
1 lb Boneless, skinless chicken breasts -- cubed
2 c Cooked pumpkin or butternut squash -- peeled, cubed
2 tb Cilantro -- chopped
1 tb Cocoa powder
16 oz Canned pinto beans -- drained
6 tb Scallions -- sliced
1 1/2 oz Cheddar cheese -- shredded
6 tb Sour cream

Heat the oil in a Dutch oven over medium heat. Suate the onions until lightly browned - -about 8 minutes.

Add the bell pepper, jalapeno and garlic. Saute for 5 minutes more.

Add the beer, broth, olives, chili powder, coriander, salt, tomatoes and chicken. Bring the mixture to a boil, reduce the heat, cover partially and simmer for 15 minutes.

Stir in the pumpkin, cilantro, cocoa and beans. Cook for 5 minutes.

Serve in individual bowls, topped with the cheese, sour cream and scallions.

Chicken Ragout with Pumpkin Dumplings

1 ts Dried thyme
1/2 ts Freshly ground pepper
3/4 lb Boned and skinned chicken breast halves
3/4 lb Boned and skinned chicken thighs
1 tb Vegetable oil
1 lb Frozen small whole onions
6 c Shiitake mushroom caps; sliced
3 c Low-salt chicken broth; divided
1/2 c Dry white wine
2 Cloves garlic; minced
1/4 c All-purpose flour
1/2 ts Salt
1 c All-purpose flour
1 tb Minced fresh parsley
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1/4 ts Freshly ground pepper
1 1/2 tb Vegetable shortening
1/2 c Fresh pumpkin; cooked and mashed
1/2 c Low-fat buttermilk
1 c Nonfat sour cream
1 tb Minced fresh parsley

Sprinkle thyme and 1/2 teaspoon pepper over chicken pieces. Heat oil in a large Dutch oven over medium-high heat. Add chicken pieces; cook 5 minutes on each side or until browned. Remove chicken from pan; set aside. Add onions to pan; sauté 5 minutes or until lightly browned. Remove from pan; set aside. Add mushroom caps and 1/4 cup broth to pan; cook 3 minutes or until moisture evaporates, stirring constantly. Return chicken and onions to pan. Add 2-1/2 cups broth, wine, and garlic; bring to a boil. Reduce heat, and simmer 1 minute. Place 1/4 cup flour and 1/2 teaspoon salt in a small bowl. Gradually add remaining chicken broth, stirring with a wire whisk until well-blended; add to pan. Cover and simmer 20 minutes, stirring occasionally. Combine 1 cup flour and next 5 ingredients (1 cup flour through 1/4 teaspoon pepper) in a bowl; cut in the shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add pumpkin and buttermilk to the flour mixture, ! stirring just until moistened; set dough aside. Add sour cream to chicken mixture; stir well. Drop dough onto chicken mixture to form 6 dumplings. Cover and simmer 20 minutes. Remove from heat; sprinkle with 1 tablespoon parsley.

NOTES : Serving size: 3 ounces chicken, 3/4 cup broth mixture, and 1 dumpling. Dumplings were great!!!!

Chicken Sauce Piquante

1 Broiler-fryer chicken,cut up
Salt
Pepper
Vegetable shortening
2 qt Water
2 c Celery,minced
1 Green bell pepper,lg,chopped
3 Green onions,chopped
2 Bay leaves
1 cn Mushrooms,undrained(8oz)
3/4 c Flour,all-purpose
2 Onions,large,minced
4 Garlic cloves,minced
1 cn Tomato paste(6oz)
Cayenne pepper to taste
12 Green olives,large(opt)
1/2 Lemon,sliced/seeded
1/2 c Parsley,fresh,minced
1/2 c White wine,dry
Spaghetti,hot cooked
Rice,hot cooked

Season chicken liberally with salt and pepper. Melt 1/4 cup shortening in large Dutch oven and saute chicken until brown on all sides. Add water, celery, bell pepper, green onion, bay leaves, and mushrooms sauce; simmer. In saucepan, melt 3/4 cup shortening; add flour and cook slowly until dark brown, stirring constantly. Add minced onions and garlic; saute until translucent, stirring constantly. Add tomato paste and cook until thick. Transfer this mixture to Dutch oven and bring to a boil; reduce heat and simmer 2 to 2 1/2 hours, or until chicken is tender and sauce is thick. Add water is sauce thickens before chicken is done; stir occasionally to keep from sticking. During last 30 minutes, add salt, cayenne pepper (the more cayenne, the more "piquant" the gravy will be), mushrooms, olives, lemon and parsley. 10. Just before serving, add wine. 11. Serve over spaghetti or hot fluffy rice.

Chicken Soup With Spaetzle

3 lb Broiler-fryer chicken -- cut into pieces
2 tb Cooking oil
2 qt Chicken broth
2 ea Bay leaves
1/2 ts Dried thyme
1/4 ts Pepper
1 c Carrots -- sliced
1 c Celery -- sliced
3/4 c Onion -- chopped
1 ea Garlic clove -- minced
1/3 c Barley -- medium
2 c Fresh mushrooms -- sliced

Spaetzle
1 1/4 c All-purpose flour
1/8 ts Baking powder
1/8 ts Salt
1 ea Egg -- lightly beaten
1/4 c Water
1/4 c Milk

In a large kettle or Dutch oven, brown chicken pieces in oil. Add the broth, bay leaves, thyme and pepper. Simmer until chicken is tender. Cool broth and skim off fat. Skin and bone chicken and cut into bite-size pieces; return to broth along with carrots, celery, onion, garlic and barley. Bring to a boil. Reduce heat; cover and simmer for 35 minutes. Add mushrooms and simmer 8-10 minutes longer. Remove bay leaves. Combine first three spaetzle ingredients in a small bowl. Stir in egg, water and milk; blend well. Drop batter by 1/2 teaspoonfuls into simmering soup. Cook for 10 minutes. Yield: 8-10 servings (2-1/2 quarts)

Chicken Soup With Spaetzle

3 lb Broiler-fryer chicken -- cut into pieces
2 tb Cooking oil
2 qt Chicken broth
2 ea Bay leaves
1/2 ts Dried thyme
1/4 ts Pepper
1 c Carrots -- sliced
1 c Celery -- sliced
3/4 c Onion -- chopped
1 ea Garlic clove -- minced
1/3 c Barley -- medium
2 c Fresh mushrooms -- sliced

Spaetzle
1 1/4 c All-purpose flour
1/8 ts Baking powder
1/8 ts Salt
1 ea Egg -- lightly beaten
1/4 c Water
1/4 c Milk

In a large kettle or Dutch oven, brown chicken pieces in oil. Add the broth, bay leaves, thyme and pepper. Simmer until chicken is tender. Cool broth and skim off fat. Skin and bone chicken and cut into bite-size pieces; return to broth along with carrots, celery, onion, garlic and barley. Bring to a boil. Reduce heat; cover and simmer for 35 minutes. Add mushrooms and simmer 8-10 minutes longer. Remove bay leaves. Combine first three spaetzle ingredients in a small bowl. Stir in egg, water and milk; blend well. Drop batter by 1/2 teaspoonfuls into simmering soup. Cook for 10 minutes. Yield: 8-10 servings (2-1/2 quarts)

Chicken Spring Rolls

4 oz Cooked, diced chicken breast
1/2 oz Carrots, peeled and cut into
1/2 oz Shredded cabbage
1 T Plum sauce
1 t Granulated garlic
1/8 t Ground black pepper
4 Egg roll skins Vegetable oil for frying
1/2 oz Bean sprouts
1/2 -inch long matchsticks
1 T Chopped green onions
1 Teaspoon, soy sauce
1/8 t Sesame oil Pinch salt
1 Egg yolk

Procedure: Combine all ingredients except egg roll skins and egg yolk in a medium bowl, stir to blend. Place egg roll skins on work surface. Place filling at bottom of each skin. Roll once, enclosing the filling and fold in the sides. Roll, making a tight cylinder. Brush edge with egg yolk and seal tightly. Heat oil in Dutch oven or deepfat fryer to 350 degrees. You will need at least 3 inches of oil. Never fill pan more than half full of oil for deep frying. Fry egg rolls until golden brown. Drain on absorbent paper.

Chicken Stovies with Clapshot

For The Sauce And The Chicken
4 tb Unsalted butter
1 Onion cut into 3/4-inch dice
1 Whole frying chicken; cut into 8 pieces
3 tb Flour
1 1/2 c To 2 cups chicken broth
1/2 c Heavy cream; optional
1 c Diced; (1/2-inch) baked or cooked smoked ham (8 ounces)
1/2 c Finely chopped flat leaf parsley

For The Clapshot
1 lb Rutabaga; peeled and cut into 3/4-inch cubes
2 White turnips; peeled and cut into 3/4-inch cubes (1/2 pound)
4 sm All-purpose potatoes; peeled and cut into 3/4-inch cubes (1 pound)
1 tb Butter + 2 tablespoons melted butter
Salt and freshly ground black pepper
1 c Coarsely made fresh bread crumbs*; (2 ounces)

* To make fresh bread crumbs, remove the crusts of a good quality white or sourdough bread and process the slices in a food processor until you have coarse fresh bread crumbs

TO BROWN THE CHICKEN: In a 6-quart dutch oven or casserole over moderate heat, heat the butter. Add the onion and cook, uncovered, for about 3 to 4 minutes or until tender. Push the onions to the edges of the pan and add the chicken, skin side down. Cook, turning frequently, for 3 to 4 minutes or until the chicken has stiffened and is slightly colored. Cover and cook over very low heat, turning once, for about 10 minutes or until the chicken is partially cooked. Remove the chicken to a plate and reserve for later.

TO MAKE THE SAUCE AND COOK THE CHICKEN: Stir the flour into the fat and onions and cook, stirring for a minute or two to cook out the raw flour taste. Add 11/2 cups of the broth and whisk as it comes to a boil. Simmer, over low heat for 5 minutes, then add the cream, if used, (if you don't add the cream, add 1/2 cup more of the chicken broth). Return the dark meat (thighs and drumsticks) to the casserole, and simmer over moderate heat, uncovered, for 5 minutes. Turn the chicken over and add the breast meat and wings to the casserole. Cook on one side for 5 minutes, turn the chicken pieces over and cook for another 5 minutes or until the chicken is cooked through.

Preheat the oven to 475ø F. Add the ham and parsley to the chicken and transfer it and the sauce to a 9 x 13-inch baking pan.

TO MAKE THE CLAPSHOT: In a 4-quart saucepan boil the rutabaga cubes for 5 minutes. Add the turnips and potatoes and boil for 10 to 15 minutes longer or until cooked through. Drain and toss with 1 tablespoon of butter and season with salt and black pepper to taste. Top the chicken with this "clapshot," then sprinkle the fresh bread crumbs and melted butter onto the clapshot.

TO FINISH THE DISH: Put the chicken and clapshot in the oven and bake for 5 minutes or until the bread crumbs are brown and the sauce is bubbly.

Chicken Supreme

2 tb Butter or margarine
4 Chicken breast halves; boned and skinned
Pepper
1/4 c Chicken bouillon
1/4 c White wine
1/2 pt Whipping cream
2 tb Cornstarch
1/2 c Water

Melt butter or margarine in a large Dutch oven. Add chicken and cook for 10 minutes over low heat. Sprinkle with pepper. Remove chicken and set aside. Add bouillon, wine and whipping cream. Stir well. Combine cornstarch and water. Add to liquid mixture, stirring constantly. Pour over chicken and serve with rice. Yield: 4 servings.

Chicken Tetrazzini

7 oz Uncooked spaghetti
1 tb Fresh parsley -- chopped
8 oz Fresh mushrooms -- sliced
1/2 ts Salt
1/4 c Margarine or butter
1/8 ts Nutmeg
3 tb Flour
1 ds Pepper
2 c Chicken broth
3 c Chicken; cooked -- cubed
3/4 c Half and Half
3/4 c Parmesan cheese -- grated
3 tb Dry sherry -- if desired
Fresh parsley -- for garnish

Cook spaghetti to desired doneness as directed on package. Drain; rinse with hot water. Keep warm. Heat oven to 350F. In dutch oven or large saucepan over medium heat, saute mushrooms in margarine until tender. Reduce heat. Stir in flour. Cook 1 minute until smooth and bubbly, stirring constantly. Gradually stir in chicken broth. Cook over medium heat until mixture boils and slightly thickens, stirring constantly. Remove from heat. Stir in half and half, sherry, parsley, salt, nutmeg and pepper. Add chicken and cooked spaghetti; toss with sauce. Place in ungreased 13x9 baking dish; sprinkle with parmesan cheese. Bake at 350F for 30 to 35 minutes or until thoroughly heated.

hicken Tortilla Soup

1 md Onion; finely chopped
1 cl Garlic; Finely Chopped
2 tb Vegetable Oil
4 c Chicken Broth
1/4 c Red Bell Pepper; Chopped
1 tb Red Chiles; Ground
3/4 ts Basil Leaves; Dried
1/2 ts Salt
1/4 ts Pepper
15 oz Tomato Puree; 1 can
1/2 c Vegetable Oil
10 6" Corn Tortillas; *
2 c Chicken Breasts; Cooked; **

Garnishes
Avocado Slices
Cheese; ***

* Corn Tortillas should be cut into 1/2-inch strips.

** Cooked Chicken breasts should be cut up or shredded.

*** Use Monterey Jack or Chihuahua Cheese in this recipe.

Cook and stir onions and garlic in 2 T oil in 4-quart Dutch oven until onion is tender. Stir in broth, bell pepper, ground red chiles, basil, salt and pepper, and tomato puree. Heat to boiling; reduce heat. Simmer uncovered for 30 minutes. Heat 1/2 cup oil in 10-inch skillet until hot. Cook tortilla strips in oil until light golden brown, 30 to 60 seconds; drain. Divide tortilla strips and chicken among 6 bowls; pour broth over chicken. Top with cheese and avocado slices.

Chicken Vindaloo

2/3 c White wine vinegar
8 Cloves (large) garlic
1 lg Canned Chipotle chili in adobo sauce*
1 sl (1-1/2 inch) fresh ginger; peeled; cut into 8 pieces
1 tb Plus 1 ts Chili powder
1 tb Plus 1 ts Ground cumin
1 tb Ground coriander
1 ts Ground cinnamon
1/2 ts Ground cloves
1 1/2 lb Skinless boneless chicken thighs; well trimmed, cut into 1 1/2-inch pieces
2 lg Onions; cut into 1-inch pieces
2 lg Red bell peppers; cut into 1-inch pieces
Chopped fresh cilantro
Curried rice

Puree first 9 ingredients in blender. Place chicken in large bowl. Pour puree mixture over and toss to coat chicken. Cover and refrigerate overnight.

Wipe excess marinade off chicken and reserve all marinade. Heat Dutch oven over high heat. Add chicken and saute 3 minutes.Using slotted spoon, transfer chicken to bowl. Reduce heat to medium. Add onions, bell peppers and reserved marinade to pan. Cover and cook until vegetables are tender, about 15 minutes, stirring occasionally. Add chicken and cook until juices thicken and chicken is cooked through, about 5 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat over low heat before using.) Sprinkle chicken with chopped cilantro and serve over rice.

Chicken Vindaloo

2/3 c White wine vinegar
8 Cloves (large) garlic
1 lg Canned Chipotle chili in adobo sauce*
1 sl (1-1/2 inch) fresh ginger; peeled; cut into 8 pieces
1 tb Plus 1 ts Chili powder
1 tb Plus 1 ts Ground cumin
1 tb Ground coriander
1 ts Ground cinnamon
1/2 ts Ground cloves
1 1/2 lb Skinless boneless chicken thighs; well trimmed, cut into 1 1/2-inch pieces
2 lg Onions; cut into 1-inch pieces
2 lg Red bell peppers; cut into 1-inch pieces
Chopped fresh cilantro
Curried rice

Puree first 9 ingredients in blender. Place chicken in large bowl. Pour puree mixture over and toss to coat chicken. Cover and refrigerate overnight.

Wipe excess marinade off chicken and reserve all marinade. Heat Dutch oven over high heat. Add chicken and saute 3 minutes.Using slotted spoon, transfer chicken to bowl. Reduce heat to medium. Add onions, bell peppers and reserved marinade to pan. Cover and cook until vegetables are tender, about 15 minutes, stirring occasionally. Add chicken and cook until juices thicken and chicken is cooked through, about 5 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat over low heat before using.) Sprinkle chicken with chopped cilantro and serve over rice.

Chicken with Orange Sauce

Chicken
Vegetable oil cooking spray
1 Skinless 3-lb chicken
1/2 ts Paprika
1 c Onion slices; or one-medium onion, ends removed and sliced

Orange Sauce
1/2 c Frozen orange juice concentrate
1/3 c Water
2 tb Brown sugar
2 tb Minced fresh parsley
1 ts Light soy sauce
1 ts Dry sherry
1/2 ts Ground ginger

Orange juice tenderizes and adds flavor. Brown the chicken pieces under a broiler. Cook with onion and sauce on the stove top or oven.

Wash a 2.5 to 3 pound chicken. Pat dry with paper towels. Cut into serving pieces; remove all visible fat.

Turn on the broiler. Lightly spray a baking sheet with vegetable oil spray; set aside.

Sprinkle the chicken pieces with paprika and place on the prepared baking sheet.

Broil the chicken about 6 inches from the heat until lightly browned on all sides, 4 to 5 minutes. Remove from the broiler and transfer the pieces to a Dutch oven or large, deep skillet and top with onion slices.

Meanwhile, in a small bowl, whisk together all the orange sauce ingredients. Pour the sauce over the chicken and onions.

STOVE TOP (see alternative). Bring the sauce to a boil over medium-high heat. Reduce heat to a simmer, cover and continue cooking until chicken is done and tender, about 55 minutes.

(Altertively, place the browned chicken and onion slices in a casserole dish. Pour orange juice mixture over all and bake, covered, in a preheated 350-degree oven for 55 to 60 minutes or until the chicken is tender.)

Makes 4 servings

Serve the chicken warm over yolk-free noodles, if desired. It also can be chilled for an outdoor meal. Use any or all of your favorite chicken parts. If using chicken breasts, the cooking time may be shortened.

Chicken, Andouille and Wild Mushroom Fricassee

2 tb Unsalted butter
1/4 c Olive oil
2 Three-pound chickens; cut 8 pieces each, leave the bones in
1 lb Wild mushrooms; sliced
2 c Sliced onion
2 qt Chicken stock
2 lb Andouille sausage; cut into 1 slices
2 c Heavy cream
4 Egg yolks
2 tb Vinegar
1 Salt; to taste
1 Freshly-ground black pepper; to taste
2 tb Chopped fresh parsley

In a large pot or Dutch oven pan heat the butter and oil over medium heat. Season the chicken with salt and pepper, add to the pot or Dutch oven and cook until brown on all sides. Do this in batches if necessary. When all the chicken is browned remove it from the pan, remove to a plate and set aside. In the same pot or oven, add the mushrooms and onions and cook for 5 minutes, stirring often. Then add the sausage and cook for 2 minutes more. Return the chicken the pan, and then add chicken stock. Bring to a boil, reduce the heat, and simmer, covered for 30 minutes. Ladle 3 cups of hot stock into a large bowl. Whisk in the cream, egg yolks, and vinegar. Transfer this mixture back to the Dutch oven or pot. Mix well and season with salt and pepper. Transfer to a serving plate and garnish with chopped parsley. This recipe yields 12 to 15 servings.

Chicken, Artichoke, and Rice Casserole

2 tb Olive oil; divided
3 1/2 lb Chicken thighs skinned; (12)
3 Cloves garlic; minced
3 c Finely chopped onion
2 c Long-grain rice; uncooked
3 c No-salt-added chicken broth
1 c Dry white wine
1 tb Rubbed sage
1 tb Dried whole thyme
1 ts Salt
1/2 ts Freshly ground pepper
2 1/2 c Frozen green peas
2 c Diced plum tomato
9 oz Frozen artichoke hearts; (1 package)
3/4 c Roasted red bell peppers; thinly sliced into strips

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add chicken and garlic; cook chicken 7 minutes on each side or until lightly browned. Set asid Heat remaining tablespoon oil in a 5-quart Dutch oven over medium heat. Add onion and rice; saute 15 minutes or until rice is lightly browned. Add broth and next 5 ingredients; bring to a boil. Add hicken mixture to pan; top with peas, tomato, and artichokes. Bake, uncovered, at 400 deg for 50 minutes, stirring after 25 minutes. Cover and cook 15 minutes or until liquid is absorbed. Stir well; top with roasted bell pepper strips. Yield: 12 servings (serving size: 1 chicken thigh and 1 cup rice mixture

Chicken/rice/broccoli Casserole

1 lg Onion; chopped
1 bn Celery; chopped
1 lb Mushrooms; chopped
2 bn Broccoli; chopped and cooked
1 Jar Velveeta cheese
1 Jar cheese whiz
1 cn Cream of mushroom soup
1 cn Cream of chicken soup
1/4 c Crisco oil with roasted garlic
1 Stick butter or margarine; melted
1 Box Minute rice; cooked
1 Chicken; cut up
Garlic sat; optional

NOTE: This recipe requires a very large pot such as a Dutch oven. Cook the broccoli and rice separately. Set aside. In a large pot, melt the butter and add the oil, pepper,and garlic salt. Saute onions, mushrooms and celery till tender, but not brown. Mix soups together and add to the the onion/celery/mushroom mixture. Add 1/2 can of milk. Add cheese and mix well. Add rice and broccoli and mix well. Layter cut chicken on top. Cover; cook @ 350øF for about 1 hour or until chicken in done. NOTES: You can add as much more of the ingredients as you want. This recipe feeds an army on a budget.


 

 
 

Chicken/rice/broccoli Casserole

1 lg Onion; chopped
1 bn Celery; chopped
1 lb Mushrooms; chopped
2 bn Broccoli; chopped and cooked
1 Jar Velveeta cheese
1 Jar cheese whiz
1 cn Cream of mushroom soup
1 cn Cream of chicken soup
1/4 c Crisco oil with roasted garlic
1 Stick butter or margarine; melted
1 Box Minute rice; cooked
1 Chicken; cut up
Garlic sat; optional

NOTE: This recipe requires a very large pot such as a Dutch oven. Cook the broccoli and rice separately. Set aside. In a large pot, melt the butter and add the oil, pepper,and garlic salt. Saute onions, mushrooms and celery till tender, but not brown. Mix soups together and add to the the onion/celery/mushroom mixture. Add 1/2 can of milk. Add cheese and mix well. Add rice and broccoli and mix well. Layter cut chicken on top. Cover; cook @ 350øF for about 1 hour or until chicken in done. NOTES: You can add as much more of the ingredients as you want. This recipe feeds an army on a budget.