Chicken Recipes

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Chicken Clemenceau

1 3-lb chicken, disjointed
6 cloves garlic, chopped
1 tbsp butter
1 tbsp olive oil
1 cup water or stock
1 cup white wine
1 cup peas, cooked
4 potatoes, peeled and chopped
1/2 cup canola or grape seed oil
1 head garlic, peeled and chop

Coat chicken lightly with flour. Brown in butter and oil at medium high heat. Lower heat, add head of garlic and saute until aromatic. Pour off fat except 2 tbs. and add 1/2 cup each of water and wine. Simmer over low heat 1-1/2 hours, adding water and wine as needed. About 15 minutes before serving, heat 1/2 cup of oil in skillet and pan fry potatoes and addtional garlic. When nearly done add peas and heat through. Remove vegetables with slotted spoon. Add to chicken just before serving and heat briefly to blend flavors. There should be enough sauce, of a glaze-like consistency, to coat the chicken and vegetables lightly.
Yield: 4 Servings

Baked Chicken German Style

1/2 c butter or margarine
1/2 c flour
2 c chicken broth
1 1/2 c milk
2 tsp lemon juice,fresh
1/2 tsp salt
1/2 tsp pepper
1/4 tsp nutmeg
8 oz egg noodles; cooked & drained
3 c chicken; cooked, diced
2/3 c parmesan cheese; grated
2 tsp paprika

Preheat oven to 350°F. degrees. Melt butter in large saucepan over medium low heat. Whisk in flour and stir 3 minutes. Gradually whisk in broth and milk. Reduce heat, simmering until thick, about 10 minutes. Blend in lemon juice and seasonings. Combine cooked noodles and half the sauce, tossing gently to blend. Place in the bottom of a buttered 2-quart casserole. Top with chicken and remaining sauce. Combine Parmesan cheese and paprika, sprinkle over casserole. Bake until bubbling and golden brown, about 30 minutes. Serve hot.

Baked Lemon Chicken

4 boneless chicken breasts
1 stick butter
1/3 c lemon juice
1/2 c flour
1/2 c minced onion
1 clove garlic minced
1 tsp salt and pepper

Bone and pound the chicken breasts. Dreddge with flour. Melt the butter in a baking pan. Coat chicken on all sides, turning skin side up if not boneless. Bake at 375° F, brushing with pan drippings for 30 minutes. Meanwhile, make the lemon baste, where you mix 1/3 cup lemon juice, minced onion, garlic and salt and pepper. Brush chicken with part of the baste, and bake, brushing with the remaining baster for 30 minutes longer or until done. Serve with rice and a vegetable.

El Pollo Loco Chicken

1 chicken; cut pieces w/skin
1/3 cup lemon juice
1/3 cup lime juice
1/3 cup canola or vegetable oil
1 teaspoon ground turmeric
1/2 teaspoon garlic salt
1/4 teaspoon black pepper

Briefly simmer the cut-up chicken in a deep-sided skillet, keeping pieces in single layer without crowding them, until the meat appears milky white and the juices run clear, no longer pink. Allow to cool in the broth, uncovered, while you prepare the basting sauce. Arrange the chicken pieces skin-side up on broiler pan in single layer and baste with enough of mixture to evenly coat skin side. Turn and baste other side. Turn again to skin side up and broil 6" from the heat, brushing with additional sauce every few minutes until skin is really crispy and golden brown, approximately 5 to 8 minutes for large pieces.
BASTING MIXTURE-Mix juices, oil, turmeric, salt and pepper. This makes enough to baste nine pieces. Source: Gloria Pitzer's Secret Recipes Newsletter.

Simple Chicken Fajitas<

2 tablespoon balsamic vinegar
1 tablespoon lemon juice
2 teaspoon olive oil
1/2 teaspoon dried oregano
2 skinless boneless chicken breast halves, 4 ounces each
2 curly leaf lettuce leaves
2 tablespoon salsa
2 nonfat flour tortillas; 6 inches diameter
1 red onion rings; optional
1 fresh oregano; optional

Combine first 4 ingredients in a shallow dish. Add chicken, turning to coat. Cover and marinate in refrigerator 1 to 8 hours, tuning chicken occasionally. Place drip tray on toaster oven pan. Remove chicken from dish; discard marinade. Place chicken on drip tray; broil 10 minutes on each side or until chicken is done. Divide chicken, lettuce, and salsa evenly between tortillas; roll up. Garnish with onions and oregano, if desired.
Yield: 2 servings.

Williamsburg Inn Chicken And Dumplings

1 stewing chicken (4 to 5 pounds) or
2 broiler, fryers (3 pounds each)
1 onion; (small) sliced
1 carrot; sliced
2 ribs celery; (with leaves) chopped
1 teaspoon salt
4 tablespoon butter; or chicken fat
6 tablespoon flour
1/8 teaspoon paprika
1/2 cup light cream
1 white pepper to taste
2 cup all-purpose flour
1 teaspoon salt
4 teaspoon baking powder
1 tablespoon shortening
3/4 cup milk

Simmer the chicken, onion, carrot, celery, and salt in enough water to cover until the chicken is done, 1 1/2 to 2 hours.
Remove the chicken from the broth. When it is cool enough handle, remove the skin and bones and dice the chicken.
Strain the stock and, if necessary, add enough water to make 1 quart. Melt the butter or chicken fat in a heavy saucepan.
Stir in the flour mixed with the paprika.
Add the chicken stock gradually, stirring constantly; cook for 2 minutes.
Add the chicken, cream, and pepper and adjust the seasoning to taste.
Spoon the Dumplings on top of the gently bubbling chicken mixture and cover. Cook for 15 minutes Without lifting the lid.
Sift the dry ingredients three times.
Blend in the shortening with a pastry blender or fork. Add the milk and mix well.
Dip a teaspoon into cold water and then into the dough. Spoon the dumplings on top of the gently bubbling chicken mixture and cover.
Cook for 15 minutes without lifting the lid. Serve at once. Serves 6
From: The Williamsburg Cookbook; published by The Colonial Williamsburg Foundation, Williamsburg, Virginia.

Peruvian Stewed Chicken

1 can (16 ounce) chopped tomatoes
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 teaspoon cumin
1 teaspoon dried oregano
1 bay leaf
10 small chicken pieces (up to 12)
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1 green bell pepper, sliced
1 cup green peas

Place tomatoes in a blender or a food processor fitted with the metal blade and process until liquefied. Set aside.
Heat oil in a large saucepan or stockpot over moderate heat. Add onion and saute until soft, about 10 minutes. Add garlic and saute for another 2 minutes. Add cumin, oregano and bay leaf and stir to combine. Sprinkle chicken pieces with salt and pepper and add to pan. Brown the chicken lightly. Add the tomatoes and enough water to cover 3/4 of chicken. Bring to a boil, cover, reduce the heat, and simmer for 45 minutes to 1 hour, until chicken is cooked through. About 10 minutes before the chicken is done, add the green pepper and peas. Serve warm.

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