Ingredients
3 tablespoons Dijon mustard
2 cup balsamic vinegar
2 tablespoons red wine vinegar
2 cloves garlic, minced
3 tablespoons finely chopped onion
2 tablespoons canola oil
4 boneless, skinless chicken-breast halves, cut into 1-inch strips
2 potatoes, very thinly sliced
2 cup low-sodium chicken broth
Preparation
1. In shallow dish combine mustard, vinegars, garlic, onion and 1 tablespoon oil. Add chicken and stir to coat all pieces. Cover and marinate in refrigerator 30 minutes.
2. In large pan warm remaining tablespoon oil over medium heat. Add potato slices and cook until slightly crisp. Add chicken and marinade and cook 10 to 15 minutes, until chicken is cooked through. Add broth and simmer 5 minutes more, until sauce reaches desired consistency. Serves 4.
Ingredients
1 Golden Delicious apple (about 2 pound) peeled, cored and finely diced
2 cup thawed frozen apple-juice concentrate
1/2 cup chicken broth
1/2 cup chopped shallots
2 1/2 pounds ground chicken, well chilled
24 teaspoons salt
1 tablespoon dried thyme, crumbled
1 teaspoon dried sage
2 teaspoon cayenne pepper, or to taste
2 teaspoon freshly ground white pepper
Mild olive oil
Preparation
1. Bring diced apple, apple-juice concentrate, broth and shallots to a boil over high heat. Reduce to low, cover, and simmer until apples are very soft, about 5 minutes.
2. Drain apples, reserving cooking liquid, and set aside. Return liquid to pan and cook uncovered over high heat until syrupy and reduced to about 2 cup, 5 to 6 minutes. Remove from heat, combine with apples and refrigerate until chilled.
3. Place chicken in large mixing bowl and sprinkle with salt, thyme, sage and cayenne and white peppers. Add chilled apples and juice and with wooden spoon stir until thoroughly combined. Fry a bit as a test and correct seasoning. Shape into 10 to 12 patties and brush with a little oil.
4. Preheat broiler or coals for grilling. Grill about 5 minutes each side or fry in oil over medium-high heat. (“Fruit Cookbook”)
Ingredients
3 1/2-pound chicken
1 lemon, thinly sliced
2-pound sweet potato
1 to 2 sweet onions (about 2 pound)
4 cup dry sherry, approximately
Ground ginger
Freshly ground black pepper
Preparation
1. Preheat oven to 400. Butterfly chicken. Loosen breast skin, lift it up, and cover flesh with lemon slices. Peel sweet potato and cut into 1-inch-thick wedges. Place in center of large baking dish and cover with chicken. Peel and halve the onions and place cut sides down around chicken. Pour sherry over chicken, generously sprinkle with ginger (about 4 teaspoon) and then grind black pepper over the surface.
2. Roast about 45 minutes. Lift chicken, arrange sweet potato slices around it and cook 30 minutes longer, basting often, adding 2 to 3 tablespoons sherry or water if needed. Remove chicken from oven and let sit 20 minutes. Check to make sure potato slices are done; if not, place them back in the oven while chicken rests. Reserve chicken breasts for another meal. Serve legs and thighs with some of the potato slices and onions, and a tossed green salad with a tart marinade.
Ingredients
6 meaty chicken pieces, skinned and fat removed
1 cup Italian salad dressing
1 clove garlic, minced
Salt and black pepper
Preparation
Marinate chicken in dressing, garlic, salt and pepper one hour, mixing every 20 minutes. Preheat oven to 300. Put chicken and marinade in a pan and cover tightly. Bake 50 minutes, until done. Separate gravy from chicken and assemble as above.
Ingredients
2 pounds chicken drumsticks and thighs, skinned
2 pounds skinless, boneless chicken breasts, cut in thirds
1 cup dry white wine
8 to 10 cups chicken broth
3 leeks, white only, halved lengthwise and cleaned well, then sliced 2-inch thick
3 stalks celery, sliced
4 carrots, peeled and sliced diagonally 1 inch thick
2 tablespoons minced fresh thyme or 2 teaspoons dried
Salt and freshly ground black pepper
Dumplings
1 cup flour plus additional as needed
2 cup fresh breadcrumbs
2 teaspoons baking powder
3/4 teaspoon salt
1 large egg
2 tablespoons parve margarine, melted
4 cup finely chopped scallions
3 cup chicken broth
2 teaspoons finely minced fresh thyme or 2 teaspoon dried
1 tablespoon finely minced parsley
Preparation
1. Bring to a boil over high heat chicken, wine, and enough broth to cover by 1 inch. Skim, reduce heat and simmer, partly covered, 10 minutes. Add leeks, celery, carrots, thyme and salt and pepper and simmer, covered, 45 minutes. Skim off fat and bring to a boil before adding dumplings.
2. Make dumplings: Stir together 1 cup flour, the bread crumbs, baking powder and salt. In another bowl whisk egg; stir in margarine, scallions and broth. Stir in enough flour to make stiff batter; stir in herbs. Drop scant tablespoons batter on top of bubbling broth. Cover, reduce heat to moderately low and simmer without lifting lid until dumplings are cooked through, about 20 minutes. Skim fat from surface and ladle into bowls.
Advance prep: Refrigerate chicken and broth covered overnight; skim off fat and bring to a boil before adding dumplings. Makes 6 to 8 servings.
Ingredients
1/4 cup fresh lemon juice
2 tablespoons olive oil
4 cloves garlic, coarsely chopped
1 teaspoon freshly ground black pepper
Kosher salt
6 medium chicken cutlets (about 2 pounds total)
8 cups crustless bread cubes from firm country-style bread
8 large, ripe tomatoes, diced in medium chunks
1 small cucumber, peeled and finely diced
1 large red onion, diced
4 cloves garlic, minced
1 cup chopped Italian parsley
2 tablespoons chopped fresh rosemary
1 1/2 tablespoons extra virgin olive oil
Juice of 1 lemon
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper
2 cup fresh basil leaves, 6 leaves left whole, the rest cut in thin strips
Preparation
1. In nonreactive bowl combine lemon juice, olive oil, garlic, pepper and salt. Add chicken, stir to coat, and refrigerate, covered for two to four hours.
2. Make salad: Drizzle bread with enough water to moisten but not soak it, 2 to w cup. Toss and let bread absorb water fully, about five minutes. Add tomatoes, cucumber, onion, garlic, parsley and rosemary. Mix in olive oil, lemon juice, vinegar, salt and pepper; set aside.
3. Prepare grill; Grill chicken over medium heat about four inches from heat source until just done, cooking it for about six to seven minutes each side. Cut chicken diagonally one inch from the narrow end through the opposite side and fan slices slightly.
4. Divide salad among six plates, place a fanned cutlet on each portion. Season with salt and pepper and garnish with basil leaves and strips.
Ingredients
1/4 cup fresh lemon juice
2 tablespoons olive oil
4 cloves garlic, coarsely chopped
1 teaspoon freshly ground black pepper
Kosher salt
6 medium chicken cutlets (about 2 pounds total)
8 cups crustless bread cubes from firm country-style bread
8 large, ripe tomatoes, diced in medium chunks
1 small cucumber, peeled and finely diced
1 large red onion, diced
4 cloves garlic, minced
1 cup chopped Italian parsley
2 tablespoons chopped fresh rosemary
12 tablespoons extra virgin olive oil
Juice of 1 lemon
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper
2 cup fresh basil leaves, 6 leaves left whole, the rest cut in thin strips
Preparation
1. In nonreactive bowl combine lemon juice, olive oil, garlic, pepper and salt. Add chicken, stir to coat, and refrigerate, covered for two to four hours.
2. Make salad: Drizzle bread with enough water to moisten but not soak it, 2 to w cup. Toss and let bread absorb water fully, about five minutes. Add tomatoes, cucumber, onion, garlic, parsley and rosemary. Mix in olive oil, lemon juice, vinegar, salt and pepper; set aside.
3. Prepare grill; Grill chicken over medium heat about four inches from heat source until just done, cooking it for about six to seven minutes each side. Cut chicken diagonally one inch from the narrow end through the opposite side and fan slices slightly.
4. Divide salad among six plates, place a fanned cutlet on each portion. Season with salt and pepper and garnish with basil leaves and strips.
Ingredients
2 teaspoons canola oil
4-6 ounces boned and skinned chicken breast, cut into 2-inch slices
3 cup thinly sliced scallions
1 cup peeled, seeded and thinly sliced pears (about 1 to 12 pears)
3/4 cup chicken stock
1 teaspoon minced parsley (optional)
4 teaspoon red wine vinegar (optional)
Salt
Preparation
1. Heat oil in nonreactive pan with cover. Over high heat, quickly sear chicken; lift from pan and set aside.
2. Add scallion and pears to pan and cook over high heat, stirring constantly for 1 minute (pears will be lightly seared). Return chicken to pan, lower heat and add stock. Cook, covered, over medium heat 5 minutes.
3. Add parsley, wine vinegar and salt. Vary for a meal-in-one by adding 1 peeled and sliced carrot along with the pears. After pears are cooked through, stir in w to 1 cup cooked rice, barley or pasta. Cover and cook over low heat until rice is reheated, about 3 minutes.
Ingredients
6 large onions, diced
3/4 cup oil
10 red bell peppers, cut in strips
5 pounds frozen French-style green beans
4 teaspoons salt
2 tablespoons onion powder (optional)
3 cups toasted slivered almonds
Preparation
In very large pot saute onions in oil until transparent. Add bell peppers and cook 25 minutes. Add green beans and spices; cook 30 minutes. Mix with slivered almonds. Yield: 60 servings.
Ingredients
1 small chicken, quartered
Salt and freshly ground pepper
4 large garlic cloves, peeled and crushed
1/4 cup fresh lemon juice
3 tablespoons fruity olive oil
1 tablespoon chopped parsley
Preparation
1. Season chicken with salt and pepper. Combine garlic, lemon juice, oil and parsley. Roll chicken in the mixture to coat and marinate at least one hour.
2. Preheat broiler. Drain chicken, reserving marinade. Set rack about 7 inches from heat. Place chicken skin side down on rack and broil 10 minutes, basting often with pan juices and a little of the marinade. Turn and broil 10 minutes longer, basting. Turn and brush twice more until both sides are golden and crusty.
Ingredients
2 cups fresh orange juice
2 cup fresh lemon juice
2 cup dry white wine
3 cinnamon sticks
Grated zest of 1 orange
Grated zest on 1 lemon
4 cloves garlic, minced
1 tablespoon minced peeled fresh ginger
1 cup minced onion
2 teaspoon fenugreek (optional)
3 tablespoons paprika
1 teaspoon cracked black peppercorns
4 teaspoon freshly grated nutmeg
1 tablespoon blackstrap molasses
2 tablespoons olive oil
Two 3-pound chickens, each cut in eighths
Preparation
1. Boil orange and lemon juices, wine and cinnamon until 2 cup liquid remains. Let cool.
2. In nonreactive bowl combine orange and lemon zests, garlic, ginger and onion. Stir in juice mixture, fenugreek, paprika, peppercorns, nutmeg, molasses and oil. Put chicken in nonreactive baking dishes and brush on all sides with marinade. Refrigerate, covered, from two hours to overnight, turning once. Remove from fridge 30 minutes before cooking.
3. Preheat oven to 350 degrees and prepare grill. Baste chicken with marinade and bake, flesh side down, for 20 minutes. Remove chicken from oven and grill over medium heat about four inches from heat until juices run clear when pierced with a fork, for 15 to 20 minutes. Serves six to eight.
(Chicken Country Style)
Ingredients:
3- to 3 1/2-pound chicken, cut in 8 pieces
Half a lemon
6 tablespoons extra-virgin olive oil
1 red onion, finely sliced
2 cloves garlic, minced
1 carrot, finely chopped
1 rib celery, finely chopped
2 tablespoons chopped flat-leaf parsley
2 teaspoons finely chopped fresh rosemary
Finely grated zest of 12 lemons
2 cup red wine, preferably Chianti
3 small ripe tomatoes, peeled, seeded and chopped
4 cup boiling chicken broth
Salt
Freshly ground pepper
About 8 teaspoon nutmeg
Preparation:
1. Rub chicken pieces with juice of the half lemon. Warm 4 tablespoons olive oil in heavy skillet or saute pan over low-medium heat and saute onion, garlic, carrot, celery, parsley, rosemary and one-third of the lemon zest until onions are soft but not yet golden.
2. In another heavy pan warm remaining 2 tablespoons olive oil; add chicken pieces and saute over medium-high heat until golden, about 15 minutes, turning often to brown evenly. Then turn up heat to high, pour in the wine and let boil briskly until it evaporates. Transfer onion mixture to chicken, stir in tomatoes and broth, turn heat to low and cook slowly until tender, 25 to 30 minutes. Uncover and cook 10 minutes more, or until sauce thickens. Adjust seasoning.
3. Transfer chicken to serving platter. Press sauce through wire-mesh sieve or puree, adding the gratings of nutmeg and the remaining grated lemon zest. If sauce is too dense, add a little more broth (you should have 12 cups). Pour sauce over and around chicken. Also delicious the next day. Serves 4 to 6.
Ingredients
4 tablespoons vegetable oil
1 small onion, chopped
1 cup long-grain rice
14 cups hot water
2 cup fresh orange juice
Salt and pepper to taste
2 cup raisins
1 small apple, peeled, cored and finely diced
4 teaspoon ground cinnamon
4-pound roasting chicken
Preparation
1. Preheat oven to 400. Heat 3 tablespoons oil in deep skillet over low heat; add onion and cook until tender, about 5 minutes. Add rice and saute over medium heat about 2 minutes, stirring constantly. Add hot water and orange juice, season with salt and pepper, and bring to a boil. Reduce heat to low, cover and cook 10 minutes.
2. Add raisins and apple to rice mixture and stir lightly with fork. Cover and cook until rice is nearly tender, about 5 minutes. Stir in cinnamon and taste for seasoning.
3. Sprinkle chicken inside and out with salt and pepper. Spoon enough rice mixture into chicken to fit without packing too tightly; reserve extra stuffing. Truss chicken closed, set in roasting pan and roast until juices run clear when a thigh is pierced, about 1 hour. Remove from oven and let stand 5 to 10 minutes before carving.
4. Meanwhile, heat remaining tablespoon oil and add reserved rice stuffing. Cook, stirring, until rice is tender and stuffing heated through. Combine with stuffing from chicken cavity and serve alongside the chicken. Serves 4.
Ingredients:
2 heads garlic
1/2 cup extra-virgin olive oil
4 cup chicken or beef stock
1 cup unsalted pistachios
1 tablespoon minced fresh flat-leaf parsley
Salt and pepper
Angel hair pasta
Preparation:
1. Preheat oven to 350. Remove paper from one head garlic; place head in small baking dish and dribble with 8 teaspoon olive oil. Bake 1 hour.
2. Add stock and bake 5 minutes; let cool. Spread pistachios on baking sheet and toast in the oven, stirring twice, for 5 minutes. Grind coarsely 4 cup of the nuts and set aside.
3. Peel and puree cloves from remaining head of garlic; heat in remaining oil. Add ground pistachios and simmer over low heat 5 minutes. Add squeezed roasted cloves from first head along with remaining w cup pistachios, the parsley, salt and pepper. Stir well.
4. Cook pasta in salted water until al dente and drain. Add to the sauce in skillet, toss and serve immediately. Serves 2. (“Garlic is Life”)
Ingredients
60 chicken quarters
1 cup mayonnaise
9 cups bread crumbs or cornflake crumbs
Sauce
6 cups ketchup
6 cups mayonnaise
12 cups apricot jam
w cup lemon juice
12 tablespoons onion-soup mix
3 cups honey
12 cups sesame seeds
Preparation
1. Spread mayonnaise onto chicken quarters and coat with crumbs; divide among 3 large roasting pans, 10 pieces of chicken lengthwise on each side (skin side up, drumsticks to the center and slightly overlapping). Bake, covered, at 400 degrees for 2 hours [adjust temperature and time according to taste], depending on size of chicken.
2. Combine sauce ingredients and pour over chicken. Bake 30 minutes more.
Ingredients
4 large chicken cutlets (about 2 pounds total), lightly pounded
4 whole cloves garlic, plus 2 crushed
1-inch piece peeled fresh ginger
1 teaspoon cracked black peppercorns
4 cup fresh coriander leaves
2 tablespoons chopped fresh lemongrass
2 tablespoons light soy sauce
1 tablespoon oil
1 small fresh red chili pepper, seeded to reduce heat, and chopped
2/3 cup white vinegar
Pinch of salt
1 tablespoon sugar
4 cups shredded salad greens
Preparation
1. Place chicken in nonreactive bowl. With processor running, drop the four cloves garlic and the ginger through the feed tube. Stop machine and add to work bowl the peppercorns, coriander, lemongrass, soy sauce and oil. Pulse to chop coriander. Pour sauce over chicken and toss to coat. Cover and refrigerate from three hours to two days.
2. In small saucepan, simmer chili pepper, vinegar, salt, sugar and crushed garlic for three minutes. Cool.
3. Prepare grill; Grill chicken over medium heat about four inches from heat source until lightly browned and just cooked through, six to seven minutes on each side. Divide greens among four plates. Cut chicken diagonally one inch from the narrow end through the opposite side, fan slices slightly and divide among the plates. Serve with chili sauce.
Ingredients
4 large chicken cutlets (about 2 pounds total), lightly pounded
4 whole cloves garlic, plus 2 crushed
1-inch piece peeled fresh ginger
1 teaspoon cracked black peppercorns
4 cup fresh coriander leaves
2 tablespoons chopped fresh lemongrass
2 tablespoons light soy sauce
1 tablespoon oil
1 small fresh red chili pepper, seeded to reduce heat, and chopped
2/3 cup white vinegar
Pinch of salt
1 tablespoon sugar
4 cups shredded salad greens
Preparation
1. Place chicken in nonreactive bowl. With processor running, drop the four cloves garlic and the ginger through the feed tube. Stop machine and add to work bowl the peppercorns, coriander, lemongrass, soy sauce and oil. Pulse to chop coriander. Pour sauce over chicken and toss to coat. Cover and refrigerate from three hours to two days.
2. In small saucepan, simmer chili pepper, vinegar, salt, sugar and crushed garlic for three minutes. Cool.
3. Prepare grill; Grill chicken over medium heat about four inches from heat source until lightly browned and just cooked through, six to seven minutes on each side. Divide greens among four plates. Cut chicken diagonally one inch from the narrow end through the opposite side, fan slices slightly and divide among the plates. Serve with chili sauce.
Ingredients
2 shallots
2 teaspoons molasses
2 tablespoons tomato paste
8 cloves garlic
1 tablespoon chopped fresh rosemary
2 teaspoons fresh oregano or 1 teaspoon dried
12 fresh basil leaves or 2 teaspoons dried
1 tablespoon red wine vinegar
2 cup dry red wine
Two 2 1/2 to 3-pound chickens, each cut in eighths
4 cup dry red wine
Preparation
1. Process shallots, molasses, tomato paste, garlic, rosemary, oregano, basil, vinegar and 2 cup wine until vegetables are finely chopped. Combine chicken with marinade, stir to coat and refrigerate, covered for four to six hours or overnight.
2. Prepare grill. Remove chicken from marinade and drain, reserving marinade. Grill chicken over medium heat about four inches from the heat source, turning often, until done, for 30 to 40 minutes.
3. Meanwhile, combine remaining marinade with 4 cup wine. Bring to a boil, then turn down heat and simmer about 10 minutes to reduce. Serves six to eight.
Ingredients
2 shallots
2 teaspoons molasses
2 tablespoons tomato paste
8 cloves garlic
1 tablespoon chopped fresh rosemary
2 teaspoons fresh oregano or 1 teaspoon dried
12 fresh basil leaves or 2 teaspoons dried
1 tablespoon red wine vinegar
2 cup dry red wine
Two 2 1/2 to 3-pound chickens, each cut in eighths
4 cup dry red wine
Preparation
1. Process shallots, molasses, tomato paste, garlic, rosemary, oregano, basil, vinegar and 2 cup wine until vegetables are finely chopped. Combine chicken with marinade, stir to coat and refrigerate, covered for four to six hours or overnight.
2. Prepare grill. Remove chicken from marinade and drain, reserving marinade. Grill chicken over medium heat about four inches from the heat source, turning often, until done, for 30 to 40 minutes.
3. Meanwhile, combine remaining marinade with 4 cup wine. Bring to a boil, then turn down heat and simmer about 10 minutes to reduce. Serves six to eight.
Ingredients
1 1/2 cups sugar
1 1/2 cups oil
3 ten-ounce packages thin noodles, cooked and drained
2 1/4 cups sugar
2 tablespoons salt
1 tablespoon black pepper
5 eggs, lightly beaten
Preparation
Combine 12 cups sugar and the oil in 3-quart saucepan. Cook over medium heat, stirring constantly, until deep honey color. Pour over cooked noodles, mixing vigorously (brittle pieces will disappear if after 20 minutes of baking, kugel is mixed with large serving spoon). Let cool. Add remaining ingredients and mix well. Pour into large roaster pan and bake at 375 for one hour. Cover tightly and bake an additional half-hour. Freezes very well.
Yield: 40 slices.
BALSAMIC MUSTARD CHICKEN WITH POTATOES Ingredients
3 tablespoons Dijon mustard
2 cup balsamic vinegar
2 tablespoons red wine vinegar
2 cloves garlic, minced
3 tablespoons finely chopped onion
2 tablespoons canola oil
4 boneless, skinless chicken-breast halves, cut into 1-inch strips
2 potatoes, very thinly sliced
2 cup low-sodium chicken broth
Preparation
1. In shallow dish combine mustard, vinegars, garlic, onion and 1 tablespoon oil. Add chicken and stir to coat all pieces. Cover and marinate in refrigerator 30 minutes.
2. In large pan warm remaining tablespoon oil over medium heat. Add potato slices and cook until slightly crisp. Add chicken and marinade and cook 10 to 15 minutes, until chicken is cooked through. Add broth and simmer 5 minutes more, until sauce reaches desired consistency. Serves 4.
________________________________________ CHICKEN BAKED WITH SWEET POTATOES AND ONION
Ingredients
3 1/2-pound chicken
1 lemon, thinly sliced
2-pound sweet potato
1 to 2 sweet onions (about 2 pound)
4 cup dry sherry, approximately
Ground ginger
Freshly ground black pepper
Preparation
1. Preheat oven to 400. Butterfly chicken. Loosen breast skin, lift it up, and cover flesh with lemon slices. Peel sweet potato and cut into 1-inch-thick wedges. Place in center of large baking dish and cover with chicken. Peel and halve the onions and place cut sides down around chicken. Pour sherry over chicken, generously sprinkle with ginger (about 4 teaspoon) and then grind black pepper over the surface.
2. Roast about 45 minutes. Lift chicken, arrange sweet potato slices around it and cook 30 minutes longer, basting often, adding 2 to 3 tablespoons sherry or water if needed. Remove chicken from oven and let sit 20 minutes. Check to make sure potato slices are done; if not, place them back in the oven while chicken rests. Reserve chicken breasts for another meal. Serve legs and thighs with some of the potato slices and onions, and a tossed green salad with a tart marinade.
________________________________________ CHICKEN AND APPLE PATTIES Ingredients
1 Golden Delicious apple (about 2 pound) peeled, cored and finely diced
2 cup thawed frozen apple-juice concentrate
1/2 cup chicken broth
1/2 cup chopped shallots
2 1/2 pounds ground chicken, well chilled
24 teaspoons salt
1 tablespoon dried thyme, crumbled
1 teaspoon dried sage
2 teaspoon cayenne pepper, or to taste
2 teaspoon freshly ground white pepper
Mild olive oil
Preparation
1. Bring diced apple, apple-juice concentrate, broth and shallots to a boil over high heat. Reduce to low, cover, and simmer until apples are very soft, about 5 minutes.
2. Drain apples, reserving cooking liquid, and set aside. Return liquid to pan and cook uncovered over high heat until syrupy and reduced to about 2 cup, 5 to 6 minutes. Remove from heat, combine with apples and refrigerate until chilled.
3. Place chicken in large mixing bowl and sprinkle with salt, thyme, sage and cayenne and white peppers. Add chilled apples and juice and with wooden spoon stir until thoroughly combined. Fry a bit as a test and correct seasoning. Shape into 10 to 12 patties and brush with a little oil.
4. Preheat broiler or coals for grilling. Grill about 5 minutes each side or fry in oil over medium-high heat. (“Fruit Cookbook”)
