ixture into onion mixture; add chicken. Bring mixture to a boil
rain toast with bowls of vegetable stew.
ins. Drain.
For the vegetable stew, heat olive oil over medium
ixing bowl; stir gradually into stew.
Heat to boiling, stirring
Place all ingredients in a large, microwave-safe bowl. Stir to combine. Cover; microwave on High power about 25 minutes or until chicken and vegetables are done. Add more broth, if needed. Garnish with parsley. Serves 6.
Place chicken, 3/4 cup broth, seasonings and garlic in a large saucepan. Bring to a boil.
Cover, reduce heat and simmer 10 minutes.
Add vegetables and remaining 1/2 cup chicken broth. Replace cover and cook on low heat until chicken and vegetables are done, 45 to 50 minutes. Add lemon juice. Serve in bowls. Garnish with chopped parsley.
Yields 4 servings.
Combine breast halves, onion, garlic, red pepper and water in large Dutch oven.
Bring to boil.
Cover; reduce heat and simmer 25 minutes or until tender.
Remove breast halves from broth. Skim fat from broth.
Bone chicken.
Cut into bite-size pieces. Combine broth, chicken, chopped vegetables and remaining ingredients in pan.
Bring to boil; cover and simmer 30 minutes. Yield:
9 cups.
Preheat oven to gas mark 4,.
put flour and dried thyme in a bag, joint leg quarters, add to bag and cover with flour,.
heat oil in frying pan,and brown, then place in a casserole dish.
chop the vegetables and fry 10 mins till soft and coloured.
add to chicken in casserole with any left over flour. add mushrooms and leeks and stock.
bring to boil and place in oven for one hour then turn to simmer and cokk till tender.
In a large pot, put the chopped onion, chicken breast meat, carrots and potatoes. Add the salt and turmeric. Dissolve the tomato paste in water and add. If desired, add garlic powder and ground black pepper to season.
Cook for 1 to 1 1/2 hours on medium low heat. Serve.
Shape meat into 1-inch balls.
Place into water.
Add cubed potatoes.
Cook 35 minutes over low heat.
Add vegetable soup and cook 10 minutes more.
Yields 4 servings.
In a large soup pot, combine chicken,parsnips,celery, potatoes,sweet potato,soup mix,oregano,paprika,chicken stock,wine,salt and pepper.
Cover and bring to a boil over high heat.
Boil for approximately 30 minutes.
Remove chicken and debone.
Return chicken to pot and simmer for at least 90 more minutes.
Remember the longer this cooks the better the flavor will be.
For a variation try adding a couple 8oz cans of chopped tomatoes.
Cut skinless chicken into small, 1-inch pieces.
Season chicken with lemon pepper.
Heat small amount of oil or butter (1 to 2 tablespoons) in a large skillet; add chicken.
Cook 2 minutes.
Add stir-fry vegetables.
Cook an additional 4 to 5 minutes.
Add stir-fry sauce.
Fill tortilla shell with desired amount of chicken/vegetable mixture.
Fry tortillas in small amount of butter.
Preheat oven to 350 degrees F.
If using box stuffing mix according to directions ( I always add a little celery and onion to it) --
Spray a 9x13 pan with Pam cooking spray. Place cooked chicken on the bottom of the pan -- add the thawed mixed vegetables, then the cheese. In a small bowl, combine the soups, sour cream, Pickapeppa if using and garlic. Pour over the top of chicken/vegetable mixture. Top with stuffing. Baked covered 30 minutes -- then uncovered for 30 minutes.
In saucepan, combine soup, water, chicken and corn.
Over medium heat, heat through, stirring often.
Makes 2 servings.
edium temperature, then saute the chicken and beef strips until browned
Heat oil in a large saucepan, add chicken and sear until lightly golden on all sides. Remove from pan and set aside. Add onion, potatoes, and carrots and saute for 4-5 mins. Return chicken to pan, add stock and cook for 5 mins. Add cabbage and thyme and cook for another 5 mins, until potatoes have softened. Garnish with parsley to serve.
ot necessary for chicken.
2.\tGet the vegetable oil hot over
Smoke the chicken (see related recipe) and cool to room temperature.
ver medium-high heat. Sprinkle chicken with salt and pepper. Add
igh heat. Add chicken and garlic. Cook, turning chicken occasionally, until browned