r until fragrant. Add the chicken and cook and stir for
ntil blended. Stir in the chicken, beans, and chilies.
Place
ieces. Add the cut-up chicken in the skillet. Turn it
Cook the chicken breasts or the chicken in the chicken stock, until tender (
Wash chicken pieces and pat dry. Mix
Combine chicken fricassee, cheese, cream and curry powder and cook in a chafing dish for 10 minutes, stirring frequently. Serve on hot platter surrounded with broccoli. Serves 6.
Make Chicken Stock from the chicken backs and wings. Firm
killet over medium heat, cook chicken until no longer pink and
Paula and I collaborated on this recipe, and it was fun.
This dish is quite different from my usual fare, but my wonderful wife said it is popular in mill towns.
I'll list it under vegetables, but it could be used as a main dish.
Try it, I think you will be quite pleased.
alt and pepper.
Brown chicken in oil in a heavy
Put the chicken in a large pot and
Melt the butter in a large skillet on medium heat. Add the onions and dust with the flour. Cook and stir until the onions are pale and golden. Add the wine, stock, cream and bay leaves and bring to a boil. Reduce hear to low; simmer for 3-4 mins, stirring occasionally. Add the chicken, asparagus and mushrooms to the sauce. Cook 10 mins longer.
Season the fricassee with the cayenne pepper, sugar and lemon juice to taste. Sprinkle the dish with the chopped tarragon just before serving. Serve with rice or crusty bread.
Slice potatoes; they'll cook fast if sliced in wedges or like thick French fries.
Skin chicken if you want.
Roll chicken in the flour.
In large skillet brown chicken in hot oil until golden.
Add everything else except green beans.
Bring to a boil; reduce heat.
Cover and simmer 25 minutes or until chicken and potatoes are pretty much done.
Add beans; cover and cook about 5 minutes until all is done.
Sprinkle with parsley.
Be sure to eat the bay leaf first!
Serves 4.
Separate chicken from bones and chop or
tainless steel) combine the cubed chicken, garlic, salt, cinnamon, black pepper
ntil smoothly combined; whisk in chicken broth and parsley. Bring sauce
Make your favorite meatball recipe, using unflavored breadcrumbs or matzo meal.
Put oil in bottom of large saucepan with onions and paprika.
Sear your chicken.
Then add meatballs to saucepan.
Add boiling water just to cover meat.
Salt and pepper to taste.
Simmer until chicken is tender.
Carefully stir once or twice.
When done, thicken gravy with cornstarch.
resh.
Meat Prep: Cut chicken into bite sized pieces.
Combine chicken breast, water, and chicken bouillon in a large pot;
tirring occasionally.
Add the chicken and brown on all sides