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Ingredients: 1/2 Chicken 1/2 Teaspoon(s) Paprika 1/4 Teaspoon(s) Freshly ground black pepper 1/4 Cup(s) Flour, all purpose 1 Egg white 1/4 Cup(s) Skim milk 1/4 Cup(s) Dry brown "roux" 1 1/2 Cup(s) Water 1 Cup(s) Onion, chopped 1/2 Cup(s) Green onion, chopped 2 Clove garlic, minced 1 Tablespoon(s) Parsley, finely chopped 1/8 Teaspoon(s) Allspice, ground 1/4 Teaspoon(s) Thyme Directions: PREPARATION: Preheat the oven to 350F. Cut the chicken into pieces. Blend the paprika and pepper with the flour. Beat the egg white with the milk. Dip the chicken into the egg white mixture and then into the seasoned flour. Lay the chicken in a baking pan and bake for 30 minutes, or until golden brown. While the chicken is baking, make the Country Rice. MAKE THE FRICASSEE GRAVY: Put the "roux" into a saucepan and blend in the water a little at a time so there are no lumps and the sauce is smooth. Add all remaining ingredients, cover and simmer gently for 15 to 20 minutes. Remove the chicken from the oven and add it to the pot with the Fricassee gravy. Let all simmer for another 15 minutes, or until the hicken is very tender and easily comes off the bones. TO SERVE: Spoon the Chicken Fricassee onto plates and accompany with the Country Rice. NOTES: The chicken is even good served just out of the oven without the Fricassee gravy. Tastes like fried! There are few dishes that appeal to me more than a good Chicken fricassee. This dish is one of my favorites in this book. VARIATION: The skinned chicken breasts you buy at the grocery, or skinless turkey breasts cut into strips, both make an excellent Fricassee. Suggested Menu: Green Salad with Creamy Creole Dressing Chicken Fricassee Country Rice Pineapple with Port Wine Calories per serving: Calories 376 Protein 39.0 g Carbohydrates 32.6 g Dietary Fiber 2.95 g Fat - Total 9.12 g Fat-Saturated 2.44 g Fat-Mono 3.09 g Fat-Poly 2.21 g Cholesterol 101 mg Calcium 76.4 mg Iron 4.01 mg Sodium 125 mg
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Coarsely crush the peppercorns with a mortar and pedestal or blender. Combine in a flat dish with the coriander, and lime juice. Rub the mixture Chicken and meatball stew To make meatballs: heat oven to 375 degrees. Grease a 13x9x2 pan. In a large bowl mix beef, pork, salt, chives, thyme, coriander, bread crumbs, and half and half until well blended. Form level tablespoonfuls into 1-inch balls. Arrange in prepared Cheesy chicken rolls 4 med (12 oz total) boned skinless chicken breast halves For filling, in a small bowl combine cheese, mushrooms, the 1/4 c yogurt, chives, parsley, and pimento. Place 1 chicken breast half, boned side up, between 2 pieces of clear plastic wrap. W Chicken with onion marmalade Rinse chicken and put in a heavy plastic food bag; add 2 tablespoons sherry. Seal bag; rotate. Chill at least 30 minutes or up to 6 hours; turn over several times. Meanwhile, thinly slice onions; wrap several slices airtight and chill up to 6 Ann's ruby chicken Night before: Chop onions, thaw orange juice and chicken, measure spices. In the morning: Add ingredients to crockpot. Cook 8-10 hours, till done. Serve over hot cooked rice. This was one of Ann Sharpe's favorite recipes. Ann was Sylvia Steiger Mexican chicken & rice * Prepare sauce in small saucepan by mixing 2/3 can tomato sauce and spices. Add chopped, cooked chicken. Put sauce on low heat and stir occasionally. Prepare rice. When rice is done, and remaining 1/3 can tomato sauce to rice and stir. To serve, Chicken breasts xeres TRIM EXCESS SKIN from the breasts. Sprinkle breasts with salt and pepper and set aside. Quarter larger mushrooms, halve smaller ones and set aside. Heat 1 tablespoon oil in an aluminum skillet or frying pan over high heat and brown chicken on skin Barbecued chicken #6 Mix sauce ingredients. Pour over chicken and let stand about 20 minutes. Grill chicken, brushing sauce over the top. sec@cyberport.net Sue Cummings Taco chicken wings * 1-1/4 oz Old El Paso ** Old El Paso Remove wing tips and discard. Cut wings at joint. Combine bread crumbs and taco seasoning mix; mix well. Preheat oven to 375ø. Dip each chicken piece in taco sauce then roll in bread crumbs; coat thoroughl Chicken ala creole Cook the chicken by boiling it in water and vegetables as you would to make a good chicken stock. When the chicken is cooked, remove the chicken from the broth, cool, and debone. Set aside the warm pieces of chicken for later in the recipe. Strain the c Chicken salad deluxe In a large bowl combine chicken, chicken broth, celery, onion, green pepper, mushrooms and grapes; mix well. Cover and chill several hours. Saute the almonds in margarine, stirring constantly, until browned; spread on paper towel to cool. Imm Chicken soup 1. Cut up potatoes, onion, carrot 2. Put 7 cups of water in large pot and stove and heat to boil. Add 6 bullion cubes or as many as required for 7 cups of water (6-7). 3. Cut up chicken into small pieces and add to boiling water. Add vegetables and spices Southern fried chicken Rinse chicken pieces and dry them well with paper towels. Season with salt and pepper. Mix 1 tsp salt into flour and coat chicken. Before frying, shake the pieces to rid them of any excess flour. Heat enough grease to come to a depth of 1 1/2 inch in a Lemon-herb chicken Freshly ground black pepper,to taste Garnish: lemon peel strips,optional Place chicken pieces in a glass or ceramic bowl. Mix marinade ingredients until smooth and well blended. Reserve 1/3 cup, covered and refrigerated, for basting while grill Working woman's chicken and rice In slow cooker put chicken breast with canned soups, alt and ppper. Cook all day on LOW (approx. 10 hrs. or until chicken is tender). Fix Rice-A-Roni per directions on box. Put on plate and place chicken and gravy on top. Chicken stew with tomatoes and white beans Cook chopped bacon in heavy large pot over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towel. Sprinkle chicken thighs with salt and pepper. Dredge chicken in flour, shaking off excess. Add to drippings in pot and saut until Pesto chicken florentine 1. Heat oil in a large skillet over medium high heat. Add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. When chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for Adobe chicken stew Heat oil in medium size pan over medium heat. Add onion, saute 3 minutes. Add garlic, saute 1 minute more. Add tomatoes with juice, chicken, corn, cinnamon, salt , cloves, cumin and pepper. Bring to boiling over medium high heat. Reduce heat to me Zesty orange barbecued chicken wings * Cut each wing in half; place in large resealabe bag. Add marinade ingredients; seal bag. Turn bag to coat wings. Refrigerate at least 4 hours or up to 24 hours, turning bag occasionally. Heat oven to 375~. Drain chicken, reserving marinade. Pla Chicken bianco Cut chicken into 1 x 2 inch pieces. Dredge in flour and shake off excess. Melt butter slowly until foam is gone. Add garlic and chicken. Saute until cooked. Remove from pan. Dissolve bouillon in water, add to wine. Deglaze pan with wine mixture and Chutney chicken salad In a large bowl, whisk together the mayonnaise, chutney, curry powder, lime zest, lime juice and salt. Add chicken and toss with the dressing until well coated. Add more mayonnaise to taste, if desired. Cover and refrigerate until serving. Jerk chicken In large glass or ceramic bowl combine allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. Slowly whisk in soy sauce, vinegar, orange juice. In slow stream whisk in olive oil. Add onion and green onion. C Devil's chicken After Jeff Smith, better known as "The Frugal Gourmet", visited Avery Island with chef Craig Wollon, he sent his favorite Tabasco sauce recipe, a grilled or broiled butterflied chicken said to be straight from the devil. The abundant bla General tsao's chicken Combine the soy sauce, cornstarch, and egg white in a bowl. Stir in the chicken and allow to marinate in the refrigerator for 2 hours. Heat the vegetable oil in a wok. Deep fry the chicken, a few pieces at a time, about 1 minute or until golden br Chilled chicken with dill sauce * 8 (4 oz) boneless chicken breast halves, skinned Trim excess fat from chicken. Place each piece between 2 sheets of waxed paper; flatten to 1/4" thickness, using a meat mallet or rolling pin. Place chicken in 13x9x2" baking dish. Comb Slow-cooked sausage and chicken stew In 3-1/2 or 4 quart slow cooker, combine all ingredients except green beans; mix well. Cover; cook on low setting at least 7 ours or until chicken is no longer pink and carrot slices are tender. Ten minutes before serving, stir in green beans. Increase he Sesame chicken teriyaki Boned, skinless chicken breast halves, cut into 3/4" wide strips For marinade, in a small mixing bowl combine teriyaki sauce, water, garlic, and ginger. Stir in chicken. Let stand 20 minutes at room temperature, stirring occasionally. Drain. Blackened chicken NOTE: Recipe calls for 16 (3-ounce) skinless boned chicken breasts, about 1/2 to 3/4 inch thick, or 8 (10-ounce) bone-in leg-thigh pieces, or a combination of these. Skin the leg-thigh pieces, then bone each piece along the length of the two bones, leavin Chicken quesadillas Springtime chicken salad VARIATION: 1lb of boneless chicken breasts can be poached with 1/4 c lemon juice and water or broth to cover in a 9-in skillet. Place over med heat. Bring to a boil slowly. Reduce heat. Simmer for 1 min. Remove from heat. Cover. Let stand 20 mi Foil-baked chicken, rice and cabbage Cut chicken in quarters. Simmer onion in the melted butter for 5 minutes. Add cabbage and simmer 10 minutes longer. Add salt, rice and undiluted soup, stirring as it heats. Have ready four pieces of aluminum foil, 12 x 12 inches. Lightly oil one