r until fragrant. Add the chicken and cook and stir for
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.
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.
Firm up the gizzards and chicken hearts in the hot stock
Combine chicken breast, water, and chicken bouillon in a large pot;
oftened, about 5 minutes. Add chicken; cook and stir until heated
owl or bag.
Add chicken and coat with mixture.
tirring occasionally.
Add the chicken and brown on all sides
Halve each chicken breast crosswise (or, depending on
arm.
Cut each large chicken breasts so they are smaller
Mix flour,salt and paprika.Coat chicken.Reserve left over flour.Heat oil in a deep skillet.Add chicken skin side down and cook until well browned.Turn chicken.Stir reserved flour into drippings.Gradually stir in chicken broth,then 2 tablespoons dillweed. Bring to a boil and add potatoes.Cover and simmer 10 minutes.Add green beans.Cover and simmer for 10 minutes or more until chicken is tender.Stir in lemon juice and fresh dill.
While oil is heating, sprinkle chicken with 1 teaspoon salt and
Spray crock pot with non-stick cooking spray.
Place chicken in crock pot.
Mix remaining ingredients together and pour over chicken.
Cover and cook on low 6-8 hours.
One hour before serving, prepare chive dumplings: Mix dry ingredients and shortening.
Add chives and milk, combine well.
Drop by teaspoonful onto hot chicken and gravy.
Cover and cook on high for 45-60 minutes.
Serve with mashed potatoes and vegetables, or over hot, cooked noodles.
Melt butter.
Fry butter and flour in sauce pan on medium heat till dark brown.
Immediately add water and stir till smooth. Add remaining ingredients.
Cook on low heat until chicken is tender. You can either cook dumplings in the fricassee gravy or serve over cooked rice.
Place chicken, leeks, carrots, celery, onions, bay
00 degrees F.
Rinse chicken pieces with water and dredge