Conference turris::cooks

    
    Roll chicken parts in flour.  Fry until brown in olive oil.
    While the chicken is frying do the following:
    
    Chop 1 large onion
    Chop 2 green peppers
    Mince 3 or 4 garlic cloves
    Saute the above in olive oil.  Add 1 can of whole tomatoes.
    Add the chicken and let simmer for about 1 hour.
    
    It's easy to make and delicious.
    
    Sue

>    Roll chicken parts in flour.  

Any time you see directions to flour chicken parts, don't just use 
flour; use *seasoned* flour.  Mix in large parts of onion powder and 
papprika at least.  Then go crazy: fresh ground peper, crushed thyme, 
whatever you like. Go lightly with Tarragon if you choose that, since it 
will wade in and take over whatever you're cooking.  Don't use garlic 
powder -- if you want garlic, rub the chicken with a split clove before 
flouring.  Also, consider buying a box of Glad(tm) food storage bags. 
Dump the flour and spices in there, shake 'em up, drop in chiken pieces 
and shake.  Just like Shake 'n Bake (also tm.)  That puts some flavor 
right on the chicken.

Flour the chicken, put it in a roasting pan along with a half stick of
butter, and bake at 350 for an hour (boneless pieces) or two (bone-in
pieces) after the first half hour, baste with the butter.  Continue
basting every 20-30 minutes until a meat thermometer tells you the
chicken is done.  Dump half the grease and make a flour-based gravy with 
the rest.

After doing up a bunch of chicken in seasoned flour, pan fry it in half 
olive oil, half butter (maybe one or two tablespoons of each.)  When the 
chicken is done, pull it out of the pan, dump in 1/3 cup of Marsala wine 
and let it cook down 'til it's sorta thick.  Drizzle it over the chiken, 
and -shazam- Chicken Marsala, just like you'd pay ten bucks for in a
restaurant. Tune the FM to a little elevator music, and nobody will know
the difference. Serve it over rice made in chiken stock or buttered
noodles. 

Take the same fried chicken, and after it comes out of the pan,
half-cook some diced peppers and onions then dump in a cup of uncooked
rice. Stir it around until most of the rice has turned white, then pour
a little bit of white wine into the frying pan.  There should be a
gratifyingly noisy response.  Watch the steam and spatter.  Stir the
rice around so everyone gets a little steam, then dump in a can of
chiken broth.  Throw in some saffron threads or a little tumeric for
color. Bring to a light boil, cover, set the heat to low and leave it
alone for 17-20 minutes depending on how mushy you like your rice.
Chicken and Rice with lots of good flavor. Remember: cover THEN lower
the heat THEN leave it alone until the time is up.  That's the secret to
good rice. 

Take the SAME fried chicken recipe, only don't cook it so long.  Pull 
the chicken out, fry some onions and like veggies (peppers, scallion, 
zukes, cukes, diced eggplant, whatever makes you happy) until they're 
slightly wilted. Dump in a can of tomato sauce followed by a can of 
tomato paste, some red wine, gound pepper and a whole bay leaf.  Put 
the chicken back in and cover, then simmer till the chicken is done. 
Chicken Marango.  Made a fighter out of Napoleon.


Tired of the same old fried chicken?  Rub the chicken with your favorite
chicken spices (mine are: garlic, paprika, sage, thyme, ground black
pepper, and of course salt -- too much salt is bad for your health,
leaving it out is bad for your cooking -- strike a balance.)  Put half a
cup of water in a pot and bring it to a boil. Dump the chicken in, cover
and steam it -- oh 20 minutes or so.  Cut the steamed chicken into
biggish chunks, add fresh crisp veggies and a good grade of mayo (or make your
own for the best grade of mayo) and you have chicken salad that's the 
right stuff for making dinner out of.  Serve over rice or noodles, or 
put it over a potato that's been baked, split and smashed up a bit.

    My husband made the most *delicious* chicken thighs the other night.
    He marinated them in soy sauce, oil, dry mustard, garlic, ginger,
    red wine vinegar, and brown sugar.  After several hours he prepared
    them a la "Roberta's Famous Honey Pepper Chicken" as follows :
    Rub chicken with melted margerine or butter, and sprinkle with cracked
    black pepper.  Use the "real" black peppercorns...it makes a
    difference. Put it in the oven for 1/2 hour, then baste with a mixture
    of honey and soy sauce.  Continue baking and basting until desired
    doneness.  Roberta gave me the official recipe for the "Honey Pepper
    Chicken", so if you want amounts, let me know and I'll dig it up.
    But we just sort of throw it together.  Delicious every time! THe
    flavor combination of the pepper and honey is a real treat!
    Sarah
    

Use the pieces to make Coq au Vin (see 991).

    What follows is a delicious recipe for "Peachy Chicken" from the
    ladies of Briarlake Baptist Church near Atlanta.  Very good if you
    have a cholesterol problem.
    
    			GOLDEN PEACHY CHICKEN
    
    2-2 1/2 lb fryers, cut up            1 tsp soy sauce
    1/4 c peach syrup         		 2 tbsp fleischmann's margarine
    2 tbsp lemon juice			 8 peach halves
    
    	Arrange chicken pieces in simgle layer in a shallow roasting
    pan.  Combine peach syrup, lemon juice, and soy sauce. Pour over
    chicken.  Dot with margarine.
    
    	Bake in 375 oven, basting frequently, until chicken is done
    1 to 1 1/2 hrs.  Thirty minutes before chicken is done, place peach
    halves around chicken.  Serve chicken garnished with peaches.
    
    8 servings   203 cal per serv.

    I was just looking for a chicken recipe in the notes file myself;
    when I started to read I became intimidated with "mix all the
    ingredients" and "sautee", etc.  When I get home from work it's
    6:00, I'm tired, my husband is yelling WHATS FOR DINNER? and I like
    to cook things that are quick and simple.  Here is a delicious,
    quick and simple chicken recipe.  I call it "smashed chicken".
    
    package of chicken breasts (I can't be bothered with the bones)
    1 egg, lightly beaten with a little milk
    your favorite bread crumbs
    1 cup or so of your favorite white wine
    1 metal mallet for tenderizing meat 
                                                                  
    Beat each of the chicken breasts with your mallet for a good minute
    of so on both size, tenderizing while taking out the major hostilities
    of the day.  (When my husband sees me beating the chicken he usually
    stops whining pretty quickly).
    
    After the chicken has been beat, dip the breasts in egg, then roll
    in the breadcrumbs.  Place in a greased cooking pan, and then with
    a teaspoon dribble spoonfuls of wine on each breast.  (A glass of
    wine during cooking usually cheers everyone up as well, as the recipe
    only uses about 1/2 - 1 cup).  
    
    Cook for 10 minutes on 1 side, then turn over.  If the chicken seems
    a little dry and you're a glutton for punishment, put a little more
    margarine or oil in the pan.  After 20 minutes remove and eat. 
    Even better with a few fried onions and peppers on top.
    
    

    I use Shake 'n Bake all the time for a quick fix of chicken.  My
    husband is definitely a Beef-Eater, but he loves my chicken too.
    
    Only I do it a little different:
    
         Take the skin off so that the coating seasons the meat.
         Place chicken pieces on a flat rack in a casserole dish
            to keep them out of any grease and help make the outside
            more crunchy.
    
         Then bake according to the package directions. 
    
    This is always a favorite for us (and the kitties too).
    
    Pam
         

Very easy and doesn't take long to make (serves 2):

2 chicken breasts. skinned (you can also use boneless)
1 tbsp. oil
1/2 cup sherry or white wine
Juice of 1 orange
1 tbsp. fresh lemon juice
2-3 tsp. orange rind
1 tsp. honey
1/2 tsp. curry powder
Dash of Tabasco sauce

Coat chicken breasts with flour and salt and brown in oil.  Mix 
together all other ingredients and pour over chicken.  Simmer 
uncovered until liquid is reduced, stirring and basting occasionally,
for about 15 minutes.  Cover and simmer another 15 minutes.

     
                                                
                            Chicken & Broccoli         
    
    2 chicken breasts (skinned and deboned)
    1 egg
    bread crumbs
    broccoli (I use about 1/2 bag of frozen spears)
    cheese sauce
    
    Pound the chicken between sheets of plastic until about 1/8 inch
    thick.  Dip the chicken in the egg wash, remove and cover it with
    the bread crumbs.  Lay the chicken flat in a glass baking dish and
    put a few spears on each piece.  Roll the chicken up like a jelly
    roll so the broccoli is surrounded by the chicken.  Pour cheese
    sauce over the chicken pieces.  Bake at 350 for about 1/2 hour.
    
    

    
    
    See note 999.3.  I put in some of my favorite chicken recipes for
    someone who wanted to know what to do with leftover turkey.  These
    recipes all call for chunks of chicken, not whole pieces.
    
    Karen

    Here's an orange chicken that doesn't sound quite as good as .8,
    but has fewer calories, and sounds a bit easier to make.
    
    1 1/2 lb Chicken (obviously) - I use the drumstick and thighs split apart.
    SKIN REMOVED
    
    2 tablespoons of spicy brown mustard (optional)
    
    1 medium onion chopped
    
    1 1/2 cup orange juice
    
    1 1/2 tablespoons of brown sugar or honey
    
    
    Preheat oven to 350.  Remove skin from chicken.  Coat chicken with
    mustard and place in shallow baking dish skin side up.  Sprinkle
    onions on top and throw in the O.J.  Bake for 20 minutes.  Basting
    once in between.  Remove from oven, turn chicken over and add sugar
    to the juice in the pan.  Return to oven for another 30-40 minutes,
    basting several times in between.
    
    Remove chicken from pan and place on serving dish.  Boil the sauce
    for several minutes until reduced.  Serve on top of/with chicken.
    
    Several things can be done with this "sauce" depending on how exotic
    you want to get.  I've thickened it with cream (before weight
    watchers!) YUM YUM!  Thicken with a small amount of corn starch
    mixed with milk, or water, or chicken broth (add a speck of mint
    before thickening).  I've added soy to it to give an oriental flavor.
    
    Any way you make it it's delicious.  I find kids gobble this up
    because they don't have "fatty skin" to deal with.  It reheats nicely
    as well.

    
    
    	It was about nine years my wife "left" the kitchen ...
    	with love .... and I assumed the cheffing duties since.
    
    	HOWEVER, once in a while, she comes up with a winner ...
    	such as last night:
    
    		Chicken Pieces (washed and patted)
    
    	Basic roux with:
    
    		Cream
    		A fragrant curry
    		Pistachio nuts (shelled and ground)
    
    	Served over:
    
    		Egg noodles ...
    
    	... with a few whole nuts as garnish!
    
    	OUTSTANDING ... and easy!
    
    	Bon Appetit!
    
    	/phil/
    

	Here's one that's quick and easy (somewhat of a variation on some
earlier replies).

	Ingredients:

		chicken
		soy sauce

	Place the chicken parts in a shallow pan.  Douse the chicken librally
with the soy sauce.  Bake @ 350 deg uncovered for about an hour, turning over
once (you may wish to add more soy when you turn the chicken parts over).

    For those of you who are pounding out a chicken breast and then
    putting it in either egg wash/breadcrumbs/flour then cooking 10
    MINUTES PER SIDE....let me suggest cooking about 3-4 minutes per
    side....after frying for 10 min per side it must taste like
    sawdust.....most everyone tends to overcook chicken...especially
    breasts......even stuffed/baked only takes about 20 minutes...
    
    Cut down on the cooking time
    
    Rick

 Chicken/Ravioli
    
    Heres a QUICK EASY meal, for one of those days when youre not in
    the mood to make a BIG dinner, and/or need another way to get rid
    of the chicken parts in the freezer.  I usually use thighs, but
    anything will do.
    
    Just boil up the chicken in a big pot.....Drain...then pick off
    the meat from the bones....then just throw it in some spagetti sauce,
    I use a jar brand when I'm in a hurry......and simmer till heated...
    
    Serve with spagetti or ravioli....(frozen is quickest)
    
    Its a nice Meal if youre inthe mood for italian, and its a change
    from the old "Spagetti and Meatballs".
    
    We Like it.   QUICK AND EASY!! 
    
    

    The best time to prepare tonights dinner is yesterday!
    
    After tonights dinner is finished. Bone and skin 2 chicken breasts.
    Marinate in Soy sauce, olive oil, sliced onion, sliced garlic clove,
    fresh ground pepper, ginger, dash or two of worcestershire. Marinate
    overnight. When you get home from work, pour marinate into shallow
    pan (not too shallow). Bring to boil. Place chicken on rack in pan
    and cover. Steam for about 10-15 minutes until desired doneness.
    
    I have'nt tried this yet. I marinated the chicken last night. Expect
    to cook it tonight. I have used this marinate for london broil and
    we like it. Modify the marinate to your personal taste. I never
    season the same way twice. Experiment.
    

    STUFF A PERDUE OVEN STUFFER ROASTER WITH A PACKAGE OR TWO OF PREPARED
    MUSHROOM & WILD RICE STUFFING MIX (STOUFFER & PEPPERIDGE FARM MAKE
    IT)
    
    PUT CHICKEN ON RACK IN BACKING PAN, AND POUR YOUR FAVORITE BOTTLE
    OF ITALIAN DRESSING OVER IT.
    
    BASTE OCCASIONALLY.  COOK A LITTLE LONGER THAN WHEN THE THERMOMETER
    POPS UP, AND LET SIT FOR A FEW MINUTES BEFORE CARVING.
    
    THE BEST ROAST CHICKEN I EVER HAD!!!
    
    jacki
    

    this one was totally made up and boy was it delicious.  i suggest that
    if you freeze chicken to freeze them in porportions (sp?) in zip-lock
    bags.  they are great for marinating, just throw the liquid in and
    whala!  shake every now and then and poof... great stuff.  i'm even
    thinking about putting the marinade in while dividing the chicken up
    for the freezer and that way all you have to do is defrost and it will
    be marinating too!  but anyways.. the recipe right...it follows:
    
    
    2 tablespoons lemon juice (i used the concentrated stuff that jeff
    smith hates!) ...
    1/3 cup soy sauce (i used light)
    1/2 cup wine (i used zinfandel)
    5 grinds of fresh white pepper.
    
    mix and throw in bag.  my chicken was 1/2 way defrosted when i put this
    in and left it in the frig from 7a.m. to 6p.m.  
    
    place chicken along with marinade on foiled baking sheet skin side up. 
    cook at 400oF for 30 minutes.  turn for 10 minutes.  turn again so skin
    side is up and broil for five minutes.  i happened to use thighs and
    wings for this and would recommend it highly for wings for a party.
    
    enjoy!
    
    
    cj
    

		CHICKEN BREASTS IN CRUSTY POTATO BATTER 
			  (from Boston Globe)

				3 servings

1 lg. onion
3 lg. baking potatoes 
2 egg whites
3 tbs fresh thyme leaves (substitute 2-3 tsp. dried)
1 1/2 tbs. Dijon mustard
salt & freshly ground pepper to taste
3 skinless, boneless chicken breasts, about 1 lb 2 oz
1/4 cup flour
2 tbs. canola oil


1. Grate onion in food processor.

2. Peel potatoes and cut in large chunks.  Grate in food processor.

3. Mix onion with potatoes, egg whites, seasonings.

   Before doing this you might want to squeeze the onions and potatoes in
   some paper toweling to get the excess water out.

4. Wash and dry chicken, and cut each breast in half.  Dust with flour.

5. Pat the potato mixture generously on both sides of each breast.

   I patted one side, then put that side down in the pan to cook and then 
   patted the other side.  I was afraid if I did both sides first, the stuff 
   would fall off.

6. Heat oil in nonstick skillet and saute breasts over medium-high heat
   until golden brown;  turn and brown the other side.

------------------------------------------------------------------------------
The potato coating is reminiscent of potato pancakes, but without all the 
fat.  If you have excess potato as we did, just fry it up as well.  The 
proportions for the potato coating and the pound + of chicken will feed 4 
normal eaters without a problem.

Take about 3 lbs of chicken parts (legs, leg quarters, thighs, wings).  Lay in a
single layer in a large corningware style pan.  Microwave on high 10 minutes. 
Remove from oven, pour off fat.  Flip and rearrange pieces.  Microwave on high
another 10 minutes.  Drain fat.  Coat pieces with a light cover of barbeque
sauce or Red Hot, or a mixture.  At this point, either return to microwave for
final 10 minutes, or throw on a hot grill, or place under the broiler for
crisper chicken.  If you use the microwave for the final time, be sure to
rearrange the pieces before you do.

Our microwave rotates, and is a full size, full power model, so adjust if yours
is different.

    the last reply reminds me of our favourite Chicken dish:
    
    3-4 pounds of chicken cut up in parts, put in 1 or 2 large 
    lasagna-style pans.
   
    Pour the sauce over the chicken and bake covered at 350F for 45min,
    uncover for 15 min.
    
    Sauce:
    (this is a sort of throw it together based on your taste)
    - 1 can diced tomatoes (with juice)
    - 1 can diced pineapple (with juice)
    - 1/3 cup brown sugar
    - ginger, garlic,onion (can be chopped, powder/minced or diced from
                            a jar)
    - soya sauce (~2 Tbsp)
    - sherry (~2 Tbsp)
    - 1/2 chopped red pepper
    - 1/2 chopped green pepper
    
    This is great to make an extra portion of and freeze for the hectic
    weekdays......
    
    Monica