This is a classic Greek recipe as it is applied to chicken. Serves four.
Ingredients:
2-1/2 to 3 lb. frying chicken, cut up in serving pieces
2 T. butter or margarine
2 T. olive oil
1 t. salt
1/4 t. black pepper
1 (16 oz.) can Italian plum tomatoes
1 t. cinnamon
Juice of 1 lemon
Step 1. Dry the chicken pieces thoroughly with paper towels.
Step 2. In a large frying pan, heat butter and oil over medium-high heat. Add chicken pieces and brown quickly on both sides until golden. Add salt and pepper.
Step 3. Add tomatoes, cinnamon and lemon juice, cover and simmer over low heat about 30 minutes or until chicken is tender. Serve over rice or pasta.
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Saturday, September 10, 2011
Wednesday, August 31, 2011
Paella Valenciana Recipe
This will serve six and is well worth the effort and expense.
Ingredients:
2 broiler-fryer chickens, cut up
1/4 cup vegetable oil
1/2 t. salt
1/4 t. coarsely ground pepper
2 or 3 clove garlic
1 chorizo or Italian sausage
2 medium onions, chopped
2 cups uncooked long-grain rice
1 16-oz. can tomatoes, with juice
1 10.5-oz. can whole clams
2 cups chicken broth
1/2 t. saffron
1 lb. shrimp, shelled and deveined
1 large green pepper, diced
1 (4-oz.) can pimentos, diced
1 cup fresh or frozen peas
Chopped parsley for garnish
Brown chicken pieces in oil until skin is crisp and golden. Sprinkle with salt and pepper. With garlic press, squeeze garlic over chicken. Place chicken in a 4-quart baking dish or Dutch oven.
Slice sausage 1/2-inch thick. Brown sausage in oil left in skillet. Add slices to baking dish. Cook onions in skillet until soft but not brown; add to baking dish.
Combine rice, tomatoes, juice from clams, chicken broth and saffron; mix well; turn into baking dish. Cover and bake at 375 degrees for 45 minutes.
Halve clams; add to baking dish with shrimp, green pepper, pimentos and peas. Stir well. Add more chicken broth if necessary. Cover and bake 30 minutes longer. Serve on platter garnished with chopped fresh parsley.
Ingredients:
2 broiler-fryer chickens, cut up
1/4 cup vegetable oil
1/2 t. salt
1/4 t. coarsely ground pepper
2 or 3 clove garlic
1 chorizo or Italian sausage
2 medium onions, chopped
2 cups uncooked long-grain rice
1 16-oz. can tomatoes, with juice
1 10.5-oz. can whole clams
2 cups chicken broth
1/2 t. saffron
1 lb. shrimp, shelled and deveined
1 large green pepper, diced
1 (4-oz.) can pimentos, diced
1 cup fresh or frozen peas
Chopped parsley for garnish
Brown chicken pieces in oil until skin is crisp and golden. Sprinkle with salt and pepper. With garlic press, squeeze garlic over chicken. Place chicken in a 4-quart baking dish or Dutch oven.
Slice sausage 1/2-inch thick. Brown sausage in oil left in skillet. Add slices to baking dish. Cook onions in skillet until soft but not brown; add to baking dish.
Combine rice, tomatoes, juice from clams, chicken broth and saffron; mix well; turn into baking dish. Cover and bake at 375 degrees for 45 minutes.
Halve clams; add to baking dish with shrimp, green pepper, pimentos and peas. Stir well. Add more chicken broth if necessary. Cover and bake 30 minutes longer. Serve on platter garnished with chopped fresh parsley.
Friday, August 26, 2011
Hsing Jen Chi Ting - Cantonese Chicken Recipe
Chicken and vegetable dish the Kitchen Mouse makes for his children and friends.
Ingredients:
3 T. vegetable oil
1/2 t. salt
2 cups diced raw chicken
2 T. soy sauce
1 cup cooked peas
1 cup diced celery
1/2 cup canned mushrooms
1 cup boiling water
1 T. cornstarch
1/4 cold water
1/2 cup toasted almonds (optional)
Step 1. Heat oil and salt in an electric frying pan or wok; when oil is very hot add chicken and sauté for 3 minutes. Add soy sauce and stir well.
Step 2. Add celery mushrooms, peas and boiling water very slowly. Mix cornstarch with cold water and add to wok. When the gravy has thickened and become clear, remove from heat and transfer to a shallow serving plate. Sprinkle with toasted almonds. Serve very hot with a side of plain or fried rice. Serves 5 or 6.
Ingredients:
3 T. vegetable oil
1/2 t. salt
2 cups diced raw chicken
2 T. soy sauce
1 cup cooked peas
1 cup diced celery
1/2 cup canned mushrooms
1 cup boiling water
1 T. cornstarch
1/4 cold water
1/2 cup toasted almonds (optional)
Step 1. Heat oil and salt in an electric frying pan or wok; when oil is very hot add chicken and sauté for 3 minutes. Add soy sauce and stir well.
Step 2. Add celery mushrooms, peas and boiling water very slowly. Mix cornstarch with cold water and add to wok. When the gravy has thickened and become clear, remove from heat and transfer to a shallow serving plate. Sprinkle with toasted almonds. Serve very hot with a side of plain or fried rice. Serves 5 or 6.
Tuesday, August 23, 2011
Mulligatawny Soup Recipe
In India, most soups are thought of as the preface to a meal, but this one is so rich that we usually make a meal of it. East Indian Mulligatawny - literally “pepper water” - the peppery nature of mulligatawny depends entirely on the cook: it can be hot or mild.
Ingredients:
1 chicken, about 3 lbs., cut into serving pieces
6 cups chicken stock
1 onion, stuck with 4 cloves
2 small ribs celery with leaves
1 carrot, scraped and quartered
2 sprigs fresh parsley
Salt
14 peppercorns
1/2 small coconut
1 cup canned chick peas, drained
1/4 cup butter or margarine
5 T. all-purpose flour
3 T. powdered turmeric
1/2 t. powdered ginger
1 t. ground coriander
1 clove garlic, minced
Cayenne pepper to taste
1 cup heavy cream
Pepper to taste
Lemon slices
Step 1. Place the chicken in a saucepan and add the chicken stock. Add the onion, celery, carrot, bay leaf, parsley, salt to taste and peppercorns. Bring to a boil, reduce heat and simmer about 30 minutes, or until chicken is tender. Remove the chicken pieces and keep them warm. Strain the broth.
Step 2. Remove the meat from the coconut shell. Pare away the dark coating and cut the coconut meat into small cubes. Put the cubes into a blender or food processor and add 2 cups of the broth. Blend on high speed. Line a sieve with cheesecloth and strain the coconut mixture. Press to extract as much of the moisture as possible. Discard the residue.
Step 3. Rinse out the blender. Return the coconut milk to the blender and add the chick peas. Blend until the peas are thoroughly pureed. Add enough of the reserved chicken broth to make four cups.
Step 4. Melt the butter in a saucepan and add the flour, turmeric, ginger, coriander, garlic and cayenne pepper. Stir to blend and remove from heat.
Step 5. Gradually add the coconut milk mixture to the butter-flour mixture, stirring rapidly with a whisk. Add the cream and chicken parts, then season to taste with salt and pepper. Garnish with lemon slices and serve piping hot, with hot rice as an accompaniment.
Ingredients:
1 chicken, about 3 lbs., cut into serving pieces
6 cups chicken stock
1 onion, stuck with 4 cloves
2 small ribs celery with leaves
1 carrot, scraped and quartered
2 sprigs fresh parsley
Salt
14 peppercorns
1/2 small coconut
1 cup canned chick peas, drained
1/4 cup butter or margarine
5 T. all-purpose flour
3 T. powdered turmeric
1/2 t. powdered ginger
1 t. ground coriander
1 clove garlic, minced
Cayenne pepper to taste
1 cup heavy cream
Pepper to taste
Lemon slices
Step 1. Place the chicken in a saucepan and add the chicken stock. Add the onion, celery, carrot, bay leaf, parsley, salt to taste and peppercorns. Bring to a boil, reduce heat and simmer about 30 minutes, or until chicken is tender. Remove the chicken pieces and keep them warm. Strain the broth.
Step 2. Remove the meat from the coconut shell. Pare away the dark coating and cut the coconut meat into small cubes. Put the cubes into a blender or food processor and add 2 cups of the broth. Blend on high speed. Line a sieve with cheesecloth and strain the coconut mixture. Press to extract as much of the moisture as possible. Discard the residue.
Step 3. Rinse out the blender. Return the coconut milk to the blender and add the chick peas. Blend until the peas are thoroughly pureed. Add enough of the reserved chicken broth to make four cups.
Step 4. Melt the butter in a saucepan and add the flour, turmeric, ginger, coriander, garlic and cayenne pepper. Stir to blend and remove from heat.
Step 5. Gradually add the coconut milk mixture to the butter-flour mixture, stirring rapidly with a whisk. Add the cream and chicken parts, then season to taste with salt and pepper. Garnish with lemon slices and serve piping hot, with hot rice as an accompaniment.
Monday, August 22, 2011
Pozharsky Chicken Cutlets Recipe
Pozharsky Cutlets are named after the man who invented them, an innkeeper in the town of Torzhok, where travelers used to stop on the road from Moscow to St. Petersburg and feast on these cutlets. They were originally made of partridge or other game, but Russians make them of chicken today. Serves 6.
Ingredients:
8 slices fresh white bread
1-1/2 cups milk
8 boneless chicken cutlets
1 t. salt
1/2 cup butter or margarine
5 or 6 T. of dry bread crumbs
Step 1. Cut crusts off bread, shred white part and soak in milk for 30 to 45 minutes.
Step 2. Preheat oven to 300 degrees. Put chicken through meat grinder. Squeeze bread to eliminate milk, and mix bread with ground chicken. Grind again. Mix in salt and 2 tablespoons melted butter. With wet hands, form cutlets roughly in the shape of lamb chops. Coat them thoroughly with the dry bread crumbs.
Step 3. Fry chicken in 2 tablespoons butter a few at a time, until browned on both sides. Add butter as needed while frying. Place browned cutlets in an ovenproof pan. When all are browned, put the pan in a 300 degree oven for about 5 minutes. Pour a little butter over the cutlets just before serving, or serve with mushroom sauce.
Ingredients:
8 slices fresh white bread
1-1/2 cups milk
8 boneless chicken cutlets
1 t. salt
1/2 cup butter or margarine
5 or 6 T. of dry bread crumbs
Step 1. Cut crusts off bread, shred white part and soak in milk for 30 to 45 minutes.
Step 2. Preheat oven to 300 degrees. Put chicken through meat grinder. Squeeze bread to eliminate milk, and mix bread with ground chicken. Grind again. Mix in salt and 2 tablespoons melted butter. With wet hands, form cutlets roughly in the shape of lamb chops. Coat them thoroughly with the dry bread crumbs.
Step 3. Fry chicken in 2 tablespoons butter a few at a time, until browned on both sides. Add butter as needed while frying. Place browned cutlets in an ovenproof pan. When all are browned, put the pan in a 300 degree oven for about 5 minutes. Pour a little butter over the cutlets just before serving, or serve with mushroom sauce.
Chicken Bozartma - Azerbaijani Chicken Fricassee Recipe
Azerbaijani chicken fricassee. Serves 4 or 5.
3 to 4 lbs. chicken pieces
2 medium onions, minced
2 to 3 T. butter
4 young carrots, julienned
1-1/2 cups beef bullion
Salt to taste
A generous pinch of cayenne
A pinch of saffron, optional
2 T. chopped parsley
1/2 lemon, sliced
Step 1. Wash and dry chicken and brown lightly with onions in 2 tablespoons butter, adding more butter as needed. Add carrots and continue cooking for 2 more minutes. Pour in hot bullion, season with salt and cayenne pepper, cover and simmer until chicken is tender, about 45 minutes.
Step 2. When chicken is done, dissolve saffron in 1/4 cup hot water and strain over chicken if you choose to use saffron. Stir, check seasoning, and serve with chopped parsley and slices of lemon on top. (Note: This dish is good made a day in advance and reheated, with parsley and lemon added just before serving.)
3 to 4 lbs. chicken pieces
2 medium onions, minced
2 to 3 T. butter
4 young carrots, julienned
1-1/2 cups beef bullion
Salt to taste
A generous pinch of cayenne
A pinch of saffron, optional
2 T. chopped parsley
1/2 lemon, sliced
Step 1. Wash and dry chicken and brown lightly with onions in 2 tablespoons butter, adding more butter as needed. Add carrots and continue cooking for 2 more minutes. Pour in hot bullion, season with salt and cayenne pepper, cover and simmer until chicken is tender, about 45 minutes.
Step 2. When chicken is done, dissolve saffron in 1/4 cup hot water and strain over chicken if you choose to use saffron. Stir, check seasoning, and serve with chopped parsley and slices of lemon on top. (Note: This dish is good made a day in advance and reheated, with parsley and lemon added just before serving.)
Saturday, August 20, 2011
Scotch Cock-A-Leekie Soup Recipe
Although of Scottish origin, this flavorful chicken and leek soup is popular throughout the British Isles. It’s name was acquired most probably because at one time it was made with cockerel. Some variations include the addition of pitted prunes, an innovation that is denounced as a French heresy by Scots, who scorn a sweet flavor in the soup. Serves 10 to 12.
Ingredients:
1 stewing chicken, about 5 lbs., washed
5 quarts water
12 leeks, white parts and 2 inches of green stems, washed and cut into 1/2-inch slices
4 parsley sprigs
1 bay leaf
1/2 t. thyme
Salt and pepper to taste
1/2 cup pearl barley
2 T. chopped fresh parsley
Step 1. Put the chicken in a large kettle and add water. Bring to a boil and with a skimmer or spoon, remove any scum that has risen to the surface. Add remaining ingredients, except chopped parsley, and lower heat. Cook slowly, partially covered, until the chicken is tender, about 2-1/2 hours.
Step 2. Remove the chicken to a large plate or platter and, when slightly cooled, cut meat into bite-sized pieces, discarding skin and bones. Remove and discard the parsley sprigs and bay leaf from the soup. Take off any scum from the surface and return the meat to the soup. Return to the stove and reheat. Garnish each bowl with parsley and serve proudly.
Ingredients:
1 stewing chicken, about 5 lbs., washed
5 quarts water
12 leeks, white parts and 2 inches of green stems, washed and cut into 1/2-inch slices
4 parsley sprigs
1 bay leaf
1/2 t. thyme
Salt and pepper to taste
1/2 cup pearl barley
2 T. chopped fresh parsley
Step 1. Put the chicken in a large kettle and add water. Bring to a boil and with a skimmer or spoon, remove any scum that has risen to the surface. Add remaining ingredients, except chopped parsley, and lower heat. Cook slowly, partially covered, until the chicken is tender, about 2-1/2 hours.
Step 2. Remove the chicken to a large plate or platter and, when slightly cooled, cut meat into bite-sized pieces, discarding skin and bones. Remove and discard the parsley sprigs and bay leaf from the soup. Take off any scum from the surface and return the meat to the soup. Return to the stove and reheat. Garnish each bowl with parsley and serve proudly.
Thursday, August 18, 2011
The Kitchen Mouse’s Grilling Menu
Originally published May 24, 1984
With the Memorial Day weekend now at hand, the summer season begins in earnest. For most Americans that means thick steaks and juicy hamburgers edged with crisp char, or deeply burnished chicken flavored faintly with smoke and perhaps a rack of ribs sizzling in flavorful sauce.
The summertime habit of cooking and eating foods outdoors may be most thoroughly American culinary tradition of all, even though the exact origin of the word “barbecue” is open to dispute. Some cite a West Indian custom of grilling meats on a frame which, according to the conquering Spaniards, was called a barbacoa. Others explain the term in French, “barbe a queue”, meaning the whole animal spitted and cooked over an open fire “from head to tail,” as observed by eighteenth century French visitors to the Mississippi region.
The New England clambake, the Hawaiian luau and the chuck wagon cookout are all regional variations. In pre-air conditioned society it was certainly more comfortable to cook and eat out of doors. Once the fire was built, a great many mouths could be fed and so the community barbecue became a summer entertainment.
Have all the necessary tools on hand, including a bottle of water with a spray top to douse any flare-ups. Long-handled tongs, spatulas, forks and basting brushes are some other useful pieces. Heavy-duty foil is very handy for wrapping foods, or to place in the bottom of a grill under the coals to reflect more heat.
When grilling delicate foods such as fish or chicken, foil punctured here and there can be used to line the grate and protect the food from burning.
As with most cooking, high-quality ingredients will yield the best results on the outdoor grill. Beef or lamb grilled medium-rare are the easiest to cook properly on the barbecue. Just be sure that the steak is not so thick that the outside becomes over-cooked and heavily blackened before the inside is done enough.
With the Memorial Day weekend now at hand, the summer season begins in earnest. For most Americans that means thick steaks and juicy hamburgers edged with crisp char, or deeply burnished chicken flavored faintly with smoke and perhaps a rack of ribs sizzling in flavorful sauce.
The summertime habit of cooking and eating foods outdoors may be most thoroughly American culinary tradition of all, even though the exact origin of the word “barbecue” is open to dispute. Some cite a West Indian custom of grilling meats on a frame which, according to the conquering Spaniards, was called a barbacoa. Others explain the term in French, “barbe a queue”, meaning the whole animal spitted and cooked over an open fire “from head to tail,” as observed by eighteenth century French visitors to the Mississippi region.
The New England clambake, the Hawaiian luau and the chuck wagon cookout are all regional variations. In pre-air conditioned society it was certainly more comfortable to cook and eat out of doors. Once the fire was built, a great many mouths could be fed and so the community barbecue became a summer entertainment.
Have all the necessary tools on hand, including a bottle of water with a spray top to douse any flare-ups. Long-handled tongs, spatulas, forks and basting brushes are some other useful pieces. Heavy-duty foil is very handy for wrapping foods, or to place in the bottom of a grill under the coals to reflect more heat.
When grilling delicate foods such as fish or chicken, foil punctured here and there can be used to line the grate and protect the food from burning.
As with most cooking, high-quality ingredients will yield the best results on the outdoor grill. Beef or lamb grilled medium-rare are the easiest to cook properly on the barbecue. Just be sure that the steak is not so thick that the outside becomes over-cooked and heavily blackened before the inside is done enough.
Yakitori - Japanese Barbecued Chicken Recipe
This is a traditional Japanese charcoal-broiled chicken dish. Serve 4 to 6.
Ingredients:
1/2 cup soy sauce
1/2 cup rice wine
1/4 cup sugar
1 lb. chicken breasts, cut in 1-inch cubes
1/2 lb. chicken livers, cut in half
4 to 6 scallions, cut in 2-inch lengths
Step 1. Combine soy sauce, rice wine and sugar.
Step 2. Thread chicken and livers onto skewers, ending with a piece of scallion on each skewer.
Step 3. Brush skewered meat with sauce. Grill over hot charcoal about 5 to 6 minutes or until chicken is tender, turning skewers frequently and basting with sauce continuously. Brush generously with sauce before serving.
Ingredients:
1/2 cup soy sauce
1/2 cup rice wine
1/4 cup sugar
1 lb. chicken breasts, cut in 1-inch cubes
1/2 lb. chicken livers, cut in half
4 to 6 scallions, cut in 2-inch lengths
Step 1. Combine soy sauce, rice wine and sugar.
Step 2. Thread chicken and livers onto skewers, ending with a piece of scallion on each skewer.
Step 3. Brush skewered meat with sauce. Grill over hot charcoal about 5 to 6 minutes or until chicken is tender, turning skewers frequently and basting with sauce continuously. Brush generously with sauce before serving.
Chicken with Lima Barbecue Sauce Recipe
Everyone will enjoy this chicken. Serves 6 to 8.
Ingredients:
3 to 4 lbs. chicken pieces
1/2 cup vegetable oil
1/2 cup lime juice
3 T. finely chopped onion
2 t. dried tarragon
1 t. salt
1/2 t. Tabasco
Step 1. Combine all ingredients except chicken. Mix well.
Step 2. Sprinkle each piece of chicken with salt and pepper. Brush chicken with sauce and cook slowly over medium hot charcoal. Cook about 1 to 1-1/4 hours, turning and basting occasionally. Serve. For a richer flavor, marinate chicken in sauce several hours before cooking.
Ingredients:
3 to 4 lbs. chicken pieces
1/2 cup vegetable oil
1/2 cup lime juice
3 T. finely chopped onion
2 t. dried tarragon
1 t. salt
1/2 t. Tabasco
Step 1. Combine all ingredients except chicken. Mix well.
Step 2. Sprinkle each piece of chicken with salt and pepper. Brush chicken with sauce and cook slowly over medium hot charcoal. Cook about 1 to 1-1/4 hours, turning and basting occasionally. Serve. For a richer flavor, marinate chicken in sauce several hours before cooking.
Saturday, August 13, 2011
Chicken Cacciatore Recipe
This is the Italian idea of chicken served “hunter-style.” This has always been a favorite recipe with our children and we usually plan on serving third helpings. On several occasions The Kitchen Mouse’s five sons have managed to consume three or four chickens when it was served in this manner. (Editor’s note: The Kitchen Mouse’s grandchildren love boneless, skinless thighs in this recipe. The vegetables can be varied - try adding some zucchini, green beans or even corn. Use what you have on hand - hunters cooked whatever they caught or gathered.)
Ingredients:
3 lb. chicken pieces
2 T. olive oil
1 large onion, finely chopped
1 clove garlic, minced
1/2 cup celery, diced
2 green peppers, chopped
Large (28 oz.) can crushed or diced tomatoes
1 t. salt
1/8 t. pepper
1 T. parsley flakes
1-1/2 t. dried basil leaves
1/4 t. or more oregano
1/4 cup dry white wine
1 cup sliced fresh mushrooms
V.S.P. In a large saucepan or Dutch oven, brown chicken pieces on all sides in hot oil, about 10 minutes. Remove chicken from pan and set aside. In remaining oil, sauté onion and garlic for a minute. Add celery and green peppers and sauté 3 to 5 minutes more, stirring occasionally. Add tomatoes and return chicken to pan. Season with salt and pepper, cover and simmer 30 minutes, stirring occasionally. Add remaining ingredients and continue cooking about 15 minutes longer or until chicken is tender. Serve over pasta.
Ingredients:
3 lb. chicken pieces
2 T. olive oil
1 large onion, finely chopped
1 clove garlic, minced
1/2 cup celery, diced
2 green peppers, chopped
Large (28 oz.) can crushed or diced tomatoes
1 t. salt
1/8 t. pepper
1 T. parsley flakes
1-1/2 t. dried basil leaves
1/4 t. or more oregano
1/4 cup dry white wine
1 cup sliced fresh mushrooms
V.S.P. In a large saucepan or Dutch oven, brown chicken pieces on all sides in hot oil, about 10 minutes. Remove chicken from pan and set aside. In remaining oil, sauté onion and garlic for a minute. Add celery and green peppers and sauté 3 to 5 minutes more, stirring occasionally. Add tomatoes and return chicken to pan. Season with salt and pepper, cover and simmer 30 minutes, stirring occasionally. Add remaining ingredients and continue cooking about 15 minutes longer or until chicken is tender. Serve over pasta.
Friday, August 12, 2011
Curried Lemon Soup Recipe
Serves 6. You can make this soup with just one cup of that Cream Sherry which you keep handy in case of visits from distant relatives and British royalty.
Ingredients:
3 lbs. chicken pieces
2 quarts water
2 bay leaves
3 to 4 t. salt
3/4 t. pepper
2 onions, quartered
1 clove garlic
1 cup Cream Sherry
2 T. lemon juice
6 or 8 thin lemon slices
1/4 t. crushed tarragon leaves
V.S.P. (very simple procedure) Place chicken pieces, water, bay leaves, salt, pepper, onion and garlic in a large soup kettle. Bring to a boil, reduce heat and simmer, covered, until the chicken is tender, about 1-1/2 to 2 hours. Remove chicken pieces from broth. When cool enough to handle, clean chicken, discarding skin and bones. Strain broth. Combine broth with sherry, lemon juice and slices, and tarragon. Add chicken meat and simmer about 10 minutes. Serve with a lemon slice in each bowl.
Ingredients:
3 lbs. chicken pieces
2 quarts water
2 bay leaves
3 to 4 t. salt
3/4 t. pepper
2 onions, quartered
1 clove garlic
1 cup Cream Sherry
2 T. lemon juice
6 or 8 thin lemon slices
1/4 t. crushed tarragon leaves
V.S.P. (very simple procedure) Place chicken pieces, water, bay leaves, salt, pepper, onion and garlic in a large soup kettle. Bring to a boil, reduce heat and simmer, covered, until the chicken is tender, about 1-1/2 to 2 hours. Remove chicken pieces from broth. When cool enough to handle, clean chicken, discarding skin and bones. Strain broth. Combine broth with sherry, lemon juice and slices, and tarragon. Add chicken meat and simmer about 10 minutes. Serve with a lemon slice in each bowl.
Chicken Citron Recipe
You would find a thousand restaurants in Europe serving a version of this wine and chicken dish. Serves four.
Ingredients:
2 broiler-fryers, halved
Salt and pepper
2 T. lemon juice
3 T. melted butter
1/2 cup Madeira
1 cup strained orange juice
V.S.P. sprinkle cavities of chicken with salt and pepper. Arrange cut-side down on broiling pan. Sprinkle lemon juice over chicken, drizzle on butter and sprinkle with salt and pepper. Broil about 5 inches from heat until chicken begins to take on color. Pour on Madeira and orange juice. Cover tightly with foil. Lower heat to 375 degrees and bake until tender, 25 to 30 minutes. Drain off pan liquid and skim off excess fat. Boil rapidly and reduce sauce by half. Sauce should thicken slightly. Spoon over chicken and serve.
Ingredients:
2 broiler-fryers, halved
Salt and pepper
2 T. lemon juice
3 T. melted butter
1/2 cup Madeira
1 cup strained orange juice
V.S.P. sprinkle cavities of chicken with salt and pepper. Arrange cut-side down on broiling pan. Sprinkle lemon juice over chicken, drizzle on butter and sprinkle with salt and pepper. Broil about 5 inches from heat until chicken begins to take on color. Pour on Madeira and orange juice. Cover tightly with foil. Lower heat to 375 degrees and bake until tender, 25 to 30 minutes. Drain off pan liquid and skim off excess fat. Boil rapidly and reduce sauce by half. Sauce should thicken slightly. Spoon over chicken and serve.
Tuesday, August 9, 2011
Chicken with Mustard Sauce Recipe
Everyone will enjoy this French recipe. Serve it with noodles and a side order of mixed green salad.
Ingredients:
2 T. butter or margarine
2 T. vegetable oil
Serving pieces of chicken for six persons
Salt and pepper
2 onions, chopped
4 T. flour
1-1/2 cups milk
1-1/2 cups chicken broth
3 generous tablespoons Dijon mustard
1/2 cup chopped fresh parsley
Step 1. In an electric frying pan, heat the margarine and oil and brown the chicken parts; season, remove and set aside.
Step 2. In remaining fat, cook onion until translucent. To onion, add flour and cook gently, stirring, for five minutes.
Step 3. Combine liquids and heat, bringing nearly to a boil. Add to onion mixture and cook, stirring, until sauce thickens. At this point you may stop and continue later.
Step 4. Bake chicken in 350 degree oven for about one hour or until chicken is tender. Remove chicken to a warm serving platter. To sauce, add mustard and parsley, stirring to blend mixture. Pour over chicken and serve.
Note: The French lady that gave the Kitchen Mouse this recipe also recommends using one large tablespoon of curry powder and two teaspoons of sugar in place of the Dijon mustard. Really can’t say which I prefer!
Ingredients:
2 T. butter or margarine
2 T. vegetable oil
Serving pieces of chicken for six persons
Salt and pepper
2 onions, chopped
4 T. flour
1-1/2 cups milk
1-1/2 cups chicken broth
3 generous tablespoons Dijon mustard
1/2 cup chopped fresh parsley
Step 1. In an electric frying pan, heat the margarine and oil and brown the chicken parts; season, remove and set aside.
Step 2. In remaining fat, cook onion until translucent. To onion, add flour and cook gently, stirring, for five minutes.
Step 3. Combine liquids and heat, bringing nearly to a boil. Add to onion mixture and cook, stirring, until sauce thickens. At this point you may stop and continue later.
Step 4. Bake chicken in 350 degree oven for about one hour or until chicken is tender. Remove chicken to a warm serving platter. To sauce, add mustard and parsley, stirring to blend mixture. Pour over chicken and serve.
Note: The French lady that gave the Kitchen Mouse this recipe also recommends using one large tablespoon of curry powder and two teaspoons of sugar in place of the Dijon mustard. Really can’t say which I prefer!
The Kitchen Mouse - Chicken Wings Take a Flight Around the World
Originally published April 5, 1984
The Kitchen Mouse has discovered that everyone has a favorite part of the chicken, and the wings have often been considered the most delicate portion.
Mrs. Beeton (1860’s) states that “The wings, breast and merrythought (wishbone) are esteemed the prime parts of a fowl, and are usually served to the ladies of the company, to whom the legs, except as a matter of paramount necessity, should not be given.” Lord Byron gave this as a reason why he did not like dining with ladies, that they always had the wings of fowls, which he himself preferred.
The Kitchen Mouse, having taken the views of both of these esteemed persons into consideration, has decided to liberate chicken wings from any prejudices but those of the palate and the family budget. We here offer a most discriminating and assorted list of recipes - using the wings in savory main dishes and as enticing hors d’oeurves, alone or in harmony with compatible sauces or vegetables - for the gastronomic pleasure of your family and guests.
Chicken Wing Recipes:
Chicken Wings Chasseur - French Hunter Style
Teriyaki Chicken Wings
Breaded Chicken Wings
Deviled Chicken Wings
Fricassee of Chicken Wings
The Kitchen Mouse has discovered that everyone has a favorite part of the chicken, and the wings have often been considered the most delicate portion.
Mrs. Beeton (1860’s) states that “The wings, breast and merrythought (wishbone) are esteemed the prime parts of a fowl, and are usually served to the ladies of the company, to whom the legs, except as a matter of paramount necessity, should not be given.” Lord Byron gave this as a reason why he did not like dining with ladies, that they always had the wings of fowls, which he himself preferred.
The Kitchen Mouse, having taken the views of both of these esteemed persons into consideration, has decided to liberate chicken wings from any prejudices but those of the palate and the family budget. We here offer a most discriminating and assorted list of recipes - using the wings in savory main dishes and as enticing hors d’oeurves, alone or in harmony with compatible sauces or vegetables - for the gastronomic pleasure of your family and guests.
Chicken Wing Recipes:
Chicken Wings Chasseur - French Hunter Style
Teriyaki Chicken Wings
Breaded Chicken Wings
Deviled Chicken Wings
Fricassee of Chicken Wings
Chicken Wings Chasseur - French Hunter Style Recipe
Ingredients:
2 lbs. chicken wings
Flour for dredging
2 T. butter or margarine
1 T. vegetable oil
1/2 cup chopped scallions
2 T. minced onion
1 clove garlic, minced
1/4 cup mushrooms, sliced
1 T. parsley, minced
1/2 t. thyme
Salt and pepper to taste
1/2 cup dry white wine
3/4 cup chicken broth
1/2 cup tomatoes, peeled, seeded and chopped
Procedure:
Cut off and discard the wing tips and pat the wings dry with paper towels. Sprinkle the wings with salt and pepper and dredge them lightly in flour. In a skillet sauté the wings in butter and oil over medium-high heat, turning them for 5 minutes or until they are browned, and transfer them with a slotted spoon to a dish.
In the fat remaining in the pan, sauté the scallions, onions and garlic until the onion is softened. Add the mushrooms, parsley, salt and pepper to taste and sauté the mixture for 5 minutes. Add the dry white wine and cook the mixture over high heat until the liquid is reduced by half.
Return the wings to the pan and stir in the chicken stock, tomatoes and season to taste with salt and pepper. Bring liquid to a boil, reduce heat and simmer, covered, for 20 minutes. Cook the mixture, uncovered, for 10 more minutes or until wings are tender. Sprinkle the dish with minced parsley. Serves 3 or 4.
2 lbs. chicken wings
Flour for dredging
2 T. butter or margarine
1 T. vegetable oil
1/2 cup chopped scallions
2 T. minced onion
1 clove garlic, minced
1/4 cup mushrooms, sliced
1 T. parsley, minced
1/2 t. thyme
Salt and pepper to taste
1/2 cup dry white wine
3/4 cup chicken broth
1/2 cup tomatoes, peeled, seeded and chopped
Procedure:
Cut off and discard the wing tips and pat the wings dry with paper towels. Sprinkle the wings with salt and pepper and dredge them lightly in flour. In a skillet sauté the wings in butter and oil over medium-high heat, turning them for 5 minutes or until they are browned, and transfer them with a slotted spoon to a dish.
In the fat remaining in the pan, sauté the scallions, onions and garlic until the onion is softened. Add the mushrooms, parsley, salt and pepper to taste and sauté the mixture for 5 minutes. Add the dry white wine and cook the mixture over high heat until the liquid is reduced by half.
Return the wings to the pan and stir in the chicken stock, tomatoes and season to taste with salt and pepper. Bring liquid to a boil, reduce heat and simmer, covered, for 20 minutes. Cook the mixture, uncovered, for 10 more minutes or until wings are tender. Sprinkle the dish with minced parsley. Serves 3 or 4.
Teriyaki Chicken Wings Recipe
The Kitchen Mouse believes that this is a finger food that’s worth pointing to.
Ingredients:
3 lbs. chicken wings
1/3 cup fresh lemon juice
1/4 cup soy sauce
1/4 cup vegetable oil
3 T. chili sauce
2 cloves garlic, minced
1/4 t. pepper
1/4 t. celery seed
Pinch of dry mustard
Procedure:
For marinade, combine all ingredients except chicken wings, in a medium bowl. Stir well and set aside. Cut wings at joint and remove tips (reserve tips for making chicken stock). Place wing pieces in shallow baking dish. Pour marinade over wings; cover and refrigerate at least four hours or overnight, turning occasionally.
Drain wings and place on broiler tray; broil about 10 minutes on each side with broiler tray about 7 inches from heating element. Brush occasionally with marinade. Serves 4.
Ingredients:
3 lbs. chicken wings
1/3 cup fresh lemon juice
1/4 cup soy sauce
1/4 cup vegetable oil
3 T. chili sauce
2 cloves garlic, minced
1/4 t. pepper
1/4 t. celery seed
Pinch of dry mustard
Procedure:
For marinade, combine all ingredients except chicken wings, in a medium bowl. Stir well and set aside. Cut wings at joint and remove tips (reserve tips for making chicken stock). Place wing pieces in shallow baking dish. Pour marinade over wings; cover and refrigerate at least four hours or overnight, turning occasionally.
Drain wings and place on broiler tray; broil about 10 minutes on each side with broiler tray about 7 inches from heating element. Brush occasionally with marinade. Serves 4.
Breaded Chicken Wing Recipe
Many people use this recipe as an hors d’oeurves but the Kitchen Mouse serves these as an entrée.
Ingredients:
1-1/2 cups dry bread crumbs
1/2 cup grated Parmesan cheese
3 T. minced parsley
1 t. oregano
12 large chicken wings, tips removed
Salt and pepper to taste
Flour for dredging
2 eggs lightly beaten with 2 T. water
Procedure:
In a bowl, combine bread crumbs, grated Parmesan, minced parsley and oregano. After removing wing tips, cut the wings in half at the joint. Pat the wings dry with paper towels, sprinkle with salt and pepper and dredge them in flour. Dip the wings in the beaten egg and water mixture and coat them with the bread crumb mixture.
Transfer the wings to a flat dish and chill them, covered, for at least 30 minutes. In a deep fryer at 355 degrees, fry wings for about 4 to 5 minutes, or until they are golden. Transfer the wings to paper towels to drain. Serve.
Ingredients:
1-1/2 cups dry bread crumbs
1/2 cup grated Parmesan cheese
3 T. minced parsley
1 t. oregano
12 large chicken wings, tips removed
Salt and pepper to taste
Flour for dredging
2 eggs lightly beaten with 2 T. water
Procedure:
In a bowl, combine bread crumbs, grated Parmesan, minced parsley and oregano. After removing wing tips, cut the wings in half at the joint. Pat the wings dry with paper towels, sprinkle with salt and pepper and dredge them in flour. Dip the wings in the beaten egg and water mixture and coat them with the bread crumb mixture.
Transfer the wings to a flat dish and chill them, covered, for at least 30 minutes. In a deep fryer at 355 degrees, fry wings for about 4 to 5 minutes, or until they are golden. Transfer the wings to paper towels to drain. Serve.
Deviled Chicken Wings Recipe
If you enjoy the flavor of Dijon style mustard you will enjoy these chicken wings.
Ingredients:
3/4 cup butter, softened
1/3 cup Dijon mustard
2 T. lemon juice
3/4 t. tarragon
Salt and pepper to taste
12 large chicken wings
Dry bread crumbs
Procedure:
In a bowl, cream the butter with the mustard, lemon juice, tarragon, salt and pepper. Cut off and discard wing tips and pat the wings dry with paper towels. Sprinkle the wings with salt and pepper and spread them on all sides with the mustard butter.
Arrange the wings on one layer on the rack of a broiler pan and broil them under a preheated broiler about 7 inches under the heat for 15 minutes. Turn the wings, baste them with the mustard butter, and broil them for 10 minutes more. Remove the rack from the broiler, sprinkle the wings with bread crumbs, and broil them about 3 inches from the heat for 2 to 3 minutes or until the crumbs are just brown. Serves 4.
Ingredients:
3/4 cup butter, softened
1/3 cup Dijon mustard
2 T. lemon juice
3/4 t. tarragon
Salt and pepper to taste
12 large chicken wings
Dry bread crumbs
Procedure:
In a bowl, cream the butter with the mustard, lemon juice, tarragon, salt and pepper. Cut off and discard wing tips and pat the wings dry with paper towels. Sprinkle the wings with salt and pepper and spread them on all sides with the mustard butter.
Arrange the wings on one layer on the rack of a broiler pan and broil them under a preheated broiler about 7 inches under the heat for 15 minutes. Turn the wings, baste them with the mustard butter, and broil them for 10 minutes more. Remove the rack from the broiler, sprinkle the wings with bread crumbs, and broil them about 3 inches from the heat for 2 to 3 minutes or until the crumbs are just brown. Serves 4.
Fricassee of Chicken Wings Recipe
This was a family favorite when the Kitchen Mouse was just a mouselet.
Ingredients:
12 to 14 chicken wings
1 onion stuck with 2 cloves
1 bay leaf
1/2 t. salt
A few celery leaves
1 or 2 parsley sprigs
Water
3 T. margarine
4 T. flour
1/2 cup heavy cream
Salt, pepper and nutmeg
Lemon juice
Chopped parsley
Procedure:
Put first six ingredients in pan with water barely to cover, about 3 cups. Bring to a boil, skim off scum, then reduce heat and simmer about one hour or until just tender. Remove wings and keep warm. Strain and measure broth. Melt margarine in a saucepan and blend in flour. Gradually stir in 1-1/2 cups strained broth and cook, stirring, until thickened. Mix in cream and season to taste with salt, pepper and nutmeg. Add a squeeze of lemon juice and a little chopped parsley. Put wings in sauce and reheat. Serve over rice with another vegetable. Serves 4.
Ingredients:
12 to 14 chicken wings
1 onion stuck with 2 cloves
1 bay leaf
1/2 t. salt
A few celery leaves
1 or 2 parsley sprigs
Water
3 T. margarine
4 T. flour
1/2 cup heavy cream
Salt, pepper and nutmeg
Lemon juice
Chopped parsley
Procedure:
Put first six ingredients in pan with water barely to cover, about 3 cups. Bring to a boil, skim off scum, then reduce heat and simmer about one hour or until just tender. Remove wings and keep warm. Strain and measure broth. Melt margarine in a saucepan and blend in flour. Gradually stir in 1-1/2 cups strained broth and cook, stirring, until thickened. Mix in cream and season to taste with salt, pepper and nutmeg. Add a squeeze of lemon juice and a little chopped parsley. Put wings in sauce and reheat. Serve over rice with another vegetable. Serves 4.
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