Category: chicken

robin leach’s rich and expensive chicken

Robin Leach’s Rich and Expensive Chicken

1 (3 pound) fryer chicken, cut up
1 large onion, sliced
3 cups Champagne, divided
1/2 teaspoon dried basil, divided
1/2 teaspoon dried thyme, divided
1/2 teaspoon dried sage, divided
1/4 teaspoon freshly-ground pepper, divided
2 tablespoons Worcestershire sauce
1/4 cup butter
2 cups canned (and drained) or frozen baby peas
2 cups canned (and drained) or frozen baby carrots
1 (10 3/4 ounce) can cream of mushroom soup
1 pound small red potatoes, peeled

Preheat oven to 425 degrees F.

Wash and dry chicken. Place sliced onions in a small roasting pan. Add 1/3 cup Champagne. Place chicken on top of onion-Champagne mixture.

Scatter half of the basil, thyme, sage and pepper over chicken. Sprinkle with Worcestershire sauce.

Cut butter into small pieces and scatter half of it over the chicken.

Add another 1/3 cup Champagne. Add peas, carrots and the rest of the herbs. Top with another 1/3 cup Champagne. Top with remaining butter pieces.

Spread undiluted mushroom soup over all. Partially sink potatoes into the soup and pour in remaining 2 cups Champagne. Cover pan.

Bake for 1 1/4 hours.

Uncover and bake until chicken and potatoes have browned, another 20 to 25 minutes.

petula clark’s chicken curry

Petula Clark’s Chicken Curry

Stock
1 cleaned broiler-fryer chicken (about 3 pound), cut into pieces
1 stalk celery, cut in 3 pieces
1 small onion, peeled and cut into pieces
1 small carrot, washed and diced large
1 small bay leaf
4 sprigs parsley
Water (to cover chicken)
Salt
Freshly ground black pepper to taste

Place chicken pieces, celery, onion, carrot, bay leaf, parsley and enough water to cover chicken in large stock pot. Add salt and pepper to taste. Bring to boil, discarding any surface material that forms. Cover; reduce heat to simmer. Cook until chicken is tender, about 2 hours.

Remove chicken to plate. Strain stock; cook, uncovered, to reduce in volume to about 2 cups. Cool to room temperature; cover and chill. Remove layer of congealed chicken fat that forms on surface.

Curry
4 tablespoons butter or chicken fat
2 medium onions, peeled and finely chopped
1/2 teaspoon minced garlic (optional)
1 small apple, peeled, cored and
    coarsely chopped or 2 tomatoes, chopped
3 tablespoons flour
3 tablespoons curry powder
About 2 cups chicken stock
Cooked chicken pieces, skinned, bones removed
    and cut into bite-size pieces (about 4 cups)
1/2 cup light cream
Salt and pepper, to taste
1/2 cup seedless raisins, soaked in warm water or brandy
Mango chutney

Heat butter or chicken fat in large skillet; saut

rita moreno’s chicken fricassee

Rita Moreno’s Chicken Fricassee

2 tablespoons achiote lard*
4 ounces cured ham, finely chopped
2 tablespoons salt pork, finely chopped
1/2 green pepper, seeded, cut into quarters
2 ripe tomatoes, seeded
2 sweet chili peppers, seeded
12 green olives, pitted
1 teaspoon capers
1/4 cup seeded raisins
1 tablespoon vinegar
1/4 cup tomato sauce
1 teaspoon oregano, mashed
1 tablespoon salt
1 cleaned broiler-fryer chicken, cut into serving pieces
1 (16 ounce) can petit pois (peas) or
    1 1/2 (10 1/2 ounce) packages frozen peas

* Made by putting 6 or 7 annatto seeds in pork fat or corn oil, heating over medium heat until fat turns deep orange. Discard seeds by draining fat through sieve.

Heat achiote lard in a deep kettle; add ham and salt pork. Cook over high heat 5 minutes, stirring often. Add remaining ingredients except chicken and peas. Stir and mix well. Add chicken, heat to boiling; reduce heat to moderate, cover and cook 40 minutes, or until chicken is tender. Uncover, add petit pois (drained) or frozen peas. Cook until peas are heated through or tender. Serve with hot cooked white rice.

rosalyn carter’s chicken supreme

Rosalyn Carter’s Chicken Supreme

1 egg
1/4 cup milk
3/4 cup dry bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
8 large half chicken breasts, boned, or 1 whole chicken, cut up
6 tablespoons butter or margarine
3 tablespoons flour
1 1/2 cups chicken broth
1/4 cup brandy
1/2 cup red wine
1 (4 ounce) jar sliced mushrooms (optional)

Beat egg with milk in a pie plate. Mix bread crumbs and seasonings in another dish. Dip chicken pieces into egg mixture, then into bread crumbs. Coat generously. Brown slowly in melted butter, one part at a time, in a large skillet. Place browned pieces in a large baking dish or casserole dish.

Stir flour into drippings in the pan in which chicken was browned, then stir in chicken broth. Cook, stirring constantly until mixture thickens and boils (about one minute). Stir in brandy and wine. Add mushrooms. Pour over chicken. Bake at 350 degrees F for 45 minutes or until chicken is tender.

minnie pearl’s chicken tetrazzini

Minnie Pearl’s Chicken Tetrazzini

2 cup chopped celery
1 1/2 cups chopped onion
3 tablespoons butter or margarine
2 cups chicken broth
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
1 (10 1/2 ounce) can condensed cream of mushroom soup
1/2 cup milk
1 cup grated sharp cheese
2/3 pound spaghetti, cooked and drained
6 cups chopped, cooked chicken
1/2 cup sliced stuffed olives
1 cup chopped pecans

In saucepan, cook celery and onion in butter until tender. Add chicken broth, Worcestershire sauce, salt and pepper. Simmer about 15 minutes. Slowly stir in mushroom soup, milk and cheese. Mix thoroughly. Remove from heat. Add cooked spaghetti. Let stand 1 hour.

Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking dish.

Add chicken and olives to spaghetti and place in prepared dish. Sprinkle with chopped pecans. Bake in preheated oven 20 to 25 minutes or until hot and bubbly.

Makes 12 servings.

loretta lynn’s crispy fried chicken

Loretta Lynn’s Crispy Fried Chicken

1 (2 1/2 to 3 pound) chicken, cut up

Seasoned Flour
1 1/2 cups flour
1 tablespoon garlic salt
1 1/2 teaspoons pepper
1 1/2 teaspoons paprika
1/4 teaspoon poultry seasoning

Combine and set aside.

Crispy Batter
2/3 cups flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 beaten egg yolk
3/4 cups water

Combine Crispy Batter ingredients.

Heat Crisco to 365 degrees F.

Moisten chicken pieces. Dip in seasoned flour, then batter, then back in seasoned flour. Fry for 15 to 18 minutes or until well browned. Drain on paper towels.

Makes 4 servings.

dinah shore’s zucchini stuffed chicken

Dinah Shore’s Zucchini Stuffed Chicken

8 to 10 chicken pieces (with skin on)
2 zucchini, washed and shredded
4 cups bread, shredded
2 eggs, beaten
2 tablespoons chicken seasonings (pepper,
    salt, garlic powder, onion powder)*
1 large onion
1 to 2 cup water

* 2 tablespoons combined spices.

Wash and clean chicken.

Mix all stuffing ingredients except water. Add water, a little at a time, until mixture is soft but of a fairly firm consistency. Place 2 to 3 tablespoons of mixture under the skin of each chicken piece and place on baking tray. Bake at 375 degrees F for 40 to 50 minutes. Drain off fat and serve.

elizabeth taylor’s chicken with avocado and mushrooms

Elizabeth Taylor’s Chicken with Avocado and Mushrooms

1 dark-skinned California avocado (Haas), peeled and cubed
1 tablespoon lemon juice
2 (2 1/2 pound) chickens, cut into serving pieces
Salt and freshly ground pepper
1/4 cup butter

Sauce
3 finely chopped shallots
3 tablespoons cognac
1/3 cup dry white wine
1 cup whipping cream
2 cups sliced fresh mushrooms
3 tablespoons butter
1 cup chicken stock
Chopped fresh parsley, for garnish

Sprinkle avocado with lemon juice. Cover and refrigerate.

Season chicken with salt and pepper.

In a large heavy skillet, over low heat, heat 3 to 4 tablespoons butter and saut

governor whitman’s raspberry chicken

Governor Whitman’s Raspberry Chicken

Source: Governor Christine Todd Whitman – New Jersey

3 cups raspberries
2 tablespoons lemon juice
1/2 teaspoon salt
1/3 cup light corn syrup
1 tablespoon cornstarch
1/16 teaspoon pepper
3 chicken breasts, boned, skinned and halved

In a blender, place 2 cups of the raspberries, corn syrup and lemon juice. Cover and blend on high until smooth.

In a small saucepan, stir together cornstarch, salt and pepper. Gradually stir in raspberry mixture until smooth. Stirring constantly, bring to boil over medium heat and boil for 1 minute.

Arrange chicken and remaining raspberries in a greased 10 x 6 x 2-inch baking dish. Spoon sauce over chicken. Bake at 400 degrees F for 25 to 35 minutes or until chicken is tender.

Yields 4 to 6 servings.

bob hope’s favorite chicken hash

Bob Hope’s Favorite Chicken Hash

2 chicken breasts, broiled
2 slices bacon, crisply fried and crumbled
1/2 small onion, chopped
Salt and pepper to taste
1/2 teaspoon lemon juice
2 tablespoons butter
1 teaspoon dry sherry
2 tablespoons sour cream

Cut chicken into thin strips. Combine chicken, bacon, onion, salt, pepper, lemon juice and butter in skillet. Cook until onion is tender. Stir in sherry and sour cream. Cook just until heated. Serve immediately.