So, How Many Ways are there to Prepare Chicken? | Print |  E-mail
Thursday, 09 August 2012 12:35

080912fChicken is the most popular meat dish around the world. And for good reason. It’s mild flavor is compatible with such a wide variety of herbs, spices, fruits, vegetables and sauces that you’d never run out of ways to prepare it — even if you served it every day. 

Roasted, broiled, grilled or poached, it makes a delicious, flavorful and nutritious meal.

CHICKEN PORTOBELLO

4 pounds chicken leg quarters (or 4-pound roaster chicken, cut-up)

Salt and pepper to taste

1/4 cup olive or vegetable oil

1 Onion, sliced

1 tablespoon minced garlic

4 portobello mushroom caps, sliced

2 tablespoons fresh chopped oregano (or 2 teaspoons dried oregano)

2 tablespoons flour

1 (28-ounce) can chopped tomatoes

1 cup red wine

Preheat oven to 425°F. Drain and rinse chicken, trimming off any excess fat. Pat dry. Sprinkle all over with salt and pepper.

Arrange in baking pan and roast 30 minutes, or until juices run clear when pricked at thickest point.

Meanwhile, in Dutch oven, heat olive oil and lightly brown onion.Stir in garlic, cook together 2 minutes and add mushrooms and oregano. Continue cooking 5 minutes longer, or until mushrooms have softened. Stir in flour and cook 5 minutes. Add red wine and tomatoes. Bring to boil, reduce heat and simmer 20 minutes or until thickened. Add chicken and any cooking juices to pot.

Simmer together 10 minutes longer. Serve over steamed white rice. Makes 8 servings.

CHICKEN & BISCUITS

1 (10-3/4 oz.) can  condensed cream of chicken soup

3/4 cup sour cream, divided

2 cups  chopped cooked chicken

1 (16 oz.) package  frozen mixed vegetables thawed

1 cup  mild Cheddar cheese

1 cup all-purpose baking mix such as Bisquick

3 tablespoons milk

Heat oven to 375°F.

Combine soup and 1/2 cup sour cream in 8-inch-square baking dish. Stir in chicken, vegetables and cheese.

Mix baking mix, remaining sour cream and milk just until mixture forms soft dough.

Spoon into 6 mounds over chicken mixture. Bake 35 minutes or until biscuits are golden brown and chicken mixture is hot and bubbly. Serves 6.

CHICKEN PARMESAN

4 boneless skinless chicken breast halves

Salt and pepper

1/2 cup Italian breadcrumbs

1 egg, beaten

4 teaspoons butter

2 cups spaghetti sauce

4 slices Mozzarella cheese

1 teaspoon grated Parmesan cheese

Pound chicken to flatten and sprinkle with salt and pepper to taste. Dip chicken in egg, then in bread crumbs, and fry in butter in hot skillet, turning and browning for 10 minutes or until chicken is done.

Remove from skillet. Pour spaghetti sauce into skillet and heat thoroughly. Add chicken. Place slices of Mozzarella on top of chicken and sprinkle with Parmesan. Cover and cook until cheese is melted. Serve with a side of spaghetti. Serves 4.

CHICKEN CACCIATORE

2 teaspoons olive oil

1-1/4 pounds boneless, skinless chicken breasts, cut in 1-inch pieces

3 cups halved fresh white mushrooms

2 cups sweet green bell pepper cut in 1-inch squares

2/3 cup chopped onion

1 tablespoon thinly sliced garlic

2 pounds fully ripened fresh tomatoes, cut in 1-inch chunks (about 5 cups)

1 teaspoon salt

1 teaspoon dried thyme or oregano, crushed

1/2 teaspoon black pepper

Heat oil in a large skillet, over medium-high heat. Add chicken pieces; cook and stir until browned, about 5 minutes. Add the mushrooms, green pepper, onion and garlic; cook and stir until mushrooms release liquid, about 4 minutes. Stir in tomatoes, salt, thyme and black pepper. Cook, stirring occasionally, until tomatoes are heated through, about 2 minutes. If desired, add a splash of balsamic vinegar and serve over noodles or rice. Yield: 4 servings.

CROCK POT BBQ CHICKEN

2 teaspoons salt

1-1/2 teaspoons paprika

1/2 teaspoon garlic powder

1/2 teaspoon pepper

1 (3-1/2 pound) cut-up whole chicken

1/2 cup Coca Cola

1/3 cup ketchup

1/4 cup firmly packed light brown sugar

2 tablespoons apple cider vinegar

1 lemon, sliced

Stir first 4 ingredients together in a small bowl. Sprinkle over chicken. Place chicken in a single layer in a lightly greased 6-quart slow cooker.

Whisk together cola and next 4 ingredients in a small bowl. Slowly pour mixture between chicken pieces (avoid washing spices from chicken). Place lemon slices in a single layer on top of chicken.

Cover and cook on high 5 hours (or on low for up to 7-1/2 hours) or until done. Transfer chicken pieces to a serving platter; discard lemon slices. Skim fat from pan juices in slow cooker. Pour pan juices over chicken; serve immediately. Yields 6 servings.

CHICKEN CORDON BLEU

6 skinless, boneless chicken breast halves

6 slices Swiss cheese

6 slices ham

3 tablespoons flour

1 teaspoon paprika

6 tablespoons butter

1/2 cup dry white wine

1 teaspoon chicken bouillon granules

1 tablespoon cornstarch

1 cup heavy whipping cream

Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks.

Mix the flour and paprika in a small bowl, and coat the chicken pieces.

Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm. Yields 6 servings.


 

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