Fruited Chicken Thighs
----------------------
6 Tbsp olive oil
1 medium onion, chopped
1/4 cup finely chopped celery
1 garlic clove, minced
2 medium apples, cored and chopped
1/4 cup raisins
1/4 cup chopped walnuts
1 egg, beaten
8 large chicken thighs
1 tsp dried tarragon
In a medium size frying pan, heat 2 Tbsp oil. Add onion, celery and garlic.
Sauté about 3 minutes, until onion and celery are tender. Remove from heat
and add apple, raisins, walnuts and eggs; mix well. Preheat oven to 350F.
Prepare chicken thighs by pulling the skin away from the meat without
removing it. Stuff apple mixture between the skin and meat. Arrange chicken
pieces in a foil-lined 13" x 9" x 2" baking dish. In a small bowl, combine
the remaining 4 tbsp olive oil with tarragon. Brush over chicken thighs.
Bake, uncovered, basting every 15 minutes, for 1 hour, until chicken is
tender.
From _365 Ways to Cook Chicken_ by Cheryl Sedaker
Chicken A La Greque
-------------------
1 Tbsp dried oregano
1/4 tsp. pepper
1 chicken (3 pounds), cut up
1/4 cup olive oil
2 Tbsp lemon juice
Preheat oven to 400F. Combine oregano and pepper in a small dish. Rub
seasonings into chicken. Arrange in a 13 x 9 x 2 inch baking dish. Blend
together olive oil and lemon juice. Pour over chicken pieces. Bake 40
minutes, until tender.
Adapted from _365 Ways to Cook Chicken_ by Cheryl Sedaker.
Italian Chicken
---------------
2 tbsp olive oil
2 tbsp lemon juice
1 clove garlic, crushed
1/4 tsp dried oregano
1/8 tsp pepper
Mix all in a shallow dish. Add 4 pieces of chicken, turning to coat well.
Cover and refrigerate for 8-12 hours, remember to turn it over
occasionally. One hour before serving, heat oven to 450F. Line a baking
sheet with foil, and put chicken on. Put pan in oven, reduce heat to 325F.
Bake 35-45 minutes.
From JoAnn
Italian Chicken
---------------
6 boneless, skinless chicken breast halves
1/2 cup Italian salad dressing
In a shallow dish, pour dressing over chicken. Cover and marinate in the
refrigerator up to 3 hours. Remove from refrigerator, bake chicken in the
marinade at 425 degrees for 20 minutes or until chicken is no longer pink.
You can also grill this recipe, after marinating, discard marinade, and use
another 1/4 cup of dressing to brush on chicken while cooking. Cook until
chicken is no longer pink inside.
From Pam at http://www.ilovejesus.com/lot/locarb/
Rosemary Chicken
----------------
1 fresh chicken
1 bunch of fresh rosemary
1 clove of garlic
1 whole onion
1 teaspoon kosher salt
olive oil
After proper cleansing, rub chicken with olive oil inside and out. Place
rosemary inside chicken cavity with a whole peeled onion. Crush or squeeze
garlic and rub over chicken or place slices under skin of breast. Sprinkle
with salt and place in roasting pan. Cook at 300* for 3 hours.
From: Trish Tipton on the PaleoFood list
Mandarin Chicken Salad
----------------------
2 scallions, sliced
6 tbsp olive oil
1/4 tsp. pepper
1/2 cup coarsely chopped pecans
2 cups diced (1/2 inch) cooked chicken
1 bunch watercress, tough stems removed
1-11 oz. can mandarin oranges, rinsed well, drained and chilled
2 tbsp lemon or lime juice (substitute for red wine vinegar)
Preheat oven to 325F. Spread out pecans on a small baking sheet Bake for
10-15 minutes, until lightly toasted. In a salad bowl, combine chicken,
watercress, oranges, scallions and toasted pecans. Drizzle on oil, juice,
and pepper. Toss to coat.
Adapted from _365 Ways to Cook Chicken_ by Cheryl Sedaker.
Garlic Chicken
--------------
1/4 cup olive oil
1 large onion, diced
pepper to taste
juice of 2 lemons
2 large carrots, sliced
4 celery stalks, sliced
2 3-pound chickens, cut into pieces, no backs or wings
20-30 garlic cloves, unpeeled and left whole (yes, it said "twenty to
thirty"!)
Heat the oil in a frying pan. Add the onion, carrots and celery, stirring
constantly, until they are soft. With a slotted spoon, transfer the
vegetables to a casserole dish with a tight-fitting lid, or to a clay pot.
lay the chicken pieces on top of the vegetables. Sprinkle with pepper and
lemon juice. Put the garlic around and on the chicken pieces. Cover
tightly, this is essential, because the chicken must cook in its own
juices. Cook in a preheated 350F oven for 1 hour. Do not uncover until
ready to serve.
From_Nika Hazelton's Way with Vegetables_
Easy Baked Chicken
------------------
Take some chicken breasts, pound thin. Coat with pesto (sans parmesan),
then coat with crushed macadamias. Bake about 1/2 hour at around 350 or so.
From JoAnn
Chicken Veggie Packets
----------------------
4 boneless skinless chicken breast halves, about 1 pound
1/2 pound fresh mushrooms, sliced
1-1/2 cups baby carrots, halved lengthwise
1 cup frozen pearl onions, thawed
1/2 cup julienned sweet red pepper
1/4 teaspoon pepper
1 teaspoon dried thyme
Flatten chicken breasts to 1/2 inch thickness; place each on a piece of
heavy-duty foil, about 12"x12". Layer mushrooms, carrots, onions and red
pepper over chicken, sprinkle with thyme and pepper. Fold foil around
chicken and vegetables and seal tightly. Place on a baking sheet. Bake at
375F for 20 minutes, or until chicken juices run clear. Makes 4 servings.
From: Edna Shaffer in Quick Cooking, J/F '99
Thai Curry-Braised Chicken
--------------------------
The heat of this dish is controlled by the amount of curry paste used and
is also flavored with coconut juice and ginger, giving it sweet and spicy
tastes and lots of body.
4 ea. chicken leg
1 tbsp. olive oil
1 tsp. sea salt
1/2 tsp. freshly cracked black pepper
1/2 ea. onion, diced
1 tbsp. ginger, minced
1 ea. garlic clove, minced
1 tbsp. Thai Red Curry Paste, to taste (recipe)
1 1/2 cup homemade chicken broth
4 ea. baby bok choy
3/4 cup coconut milk
1 tbsp. fresh lime juice
1 tbsp. cilantro leaves, chopped
1 Preheat oven to 325 degrees F(165 C). Cut through the tip of the chicken
leg knuckle; pull the skin up and gather it around the cut knuckle. Cut
around the leg bone just below the gathered skin. Remove skin. Cut through
the joint to separate the thigh and drumstick.
2 Heat the oil in a skillet with a tight-fitting lid over medium-low heat.
Season the chicken with salt and pepper. Add chicken to the pan and sear on
all sides. Remove chicken and keep warm.
3 Stir in onions, ginger, and garlic and saute until onions are
translucent, about 4 minutes. Stir in curry paste and broth. Add the
chicken back to the pan. Bring the broth to a simmer; cover and transfer to
the oven. Cook the chicken, turning once, for 30 minutes.
4 Cut the bok choy stalks in half and place on a plate with a small amount
of water and cover with plastic wrap. Microwave on high for 2 minutes.
5 Remove pan from the oven, remove chicken, and reserve. Bring cooking
liquid to a simmer and stir in the coconut milk. Stir in lime juice and
simmer for 2 minutes. Add the cilantro and return the chicken to the pan.
6 Place 2 bok choy halves, onto each plate. Portion 1 drumstick and 1
thigh on each plate. Spoon sauce over chicken and garnish with cilantro
sprigs. Estimated Time: 45min. Number of Servings 4
Original recipe by: Digital Chef
Prunes and Pepper Creole
------------------------
1 cup chopped pitted prunes
1 cup hot chicken broth
2 Tbsp olive oil
1 chicken, 3 pounds, cut up
2 medium onions, chopped
1 medium green bell pepper, cut into 1" squares
1 garlic clove, chopped
1 can (16 oz) whole tomatoes, broken up
1/2 tsp dried basil
1/4 tsp pepper
1/4 dried thyme
In a small bowl, combine prunes and chicken broth and set aside. Heat oil
in a large frying pan over medium heat. Add chicken and cook, turning,
until brown, about 10 minutes. Transfer chicken to a 13" x 9" x 2" baking
dish. Preheat oven to 375F. Drain all but 2 Tbsp fat from pan. Add onions,
green pepper and garlic. Cook, stirring, 5 minutes, until vegetables
soften. Stir in tomatoes, basil, pepper and thyme. Bring to a boil and pour
over chicken. Bake for 30 minutes. Pour prunes and broth over chicken,
stirring to combine. Bake 15 minutes more, until chicken is tender.
From _365 Ways to Cook Chicken_ by Cheryl Sedaker
Country Captain Chicken
-----------------------
1 chicken (3 pounds) cut up
3 Tbsp olive oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 garlic clove, finely chopped
2 tsp. curry powder
1/4 tsp. pepper
1/4 tsp. mace
1 Tbsp chopped parsley
1/2 cup raisins
1 can (16 oz) whole tomatoes, cut up, with juices
1/4 cup slivered almonds, toasted, for garnish.
Preheat oven to 350F. In a large Dutch oven, heat oil over med. heat. Add
chicken and cook, turning, until brown, about 10 minutes. Remove chicken
and set aside. To the same pan, add onion, bell peppers, and garlic. Cook
until onion and peppers are tender, about 5 minutes. Add curry powder,
pepper, and mace. Stir until well blended. Add tomatoes, parsley and
raisins. Bring to a boil and return chicken to the pot. Reduce heat and
simmer, partly covered, 30-40 minutes, until chicken is tender, Serve
garnished with almonds.
From _365 Ways to Cook Chicken_ by Cheryl Sedaker.
Chicken Cutlets with Olives and Tomatoes
----------------------------------------
Large Foil Pan Or Two 9 X 13 Pans, greased or lightly sprayed
6 skinless chicken breasts
6 cloves garlic, chopped
1 large onion, chopped
3 tablespoons extra virgin olive oil
juice of 1 lemon
16 ounce can plum tomatoes, drained and chopped or equivalent amount of
fresh plum tomatoes, blanched to remove skin and chopped
18 black olives, drained, pitted and chopped (about 1/2 can)
3 tablespoons fresh parsley, chopped fine (divided)
2 teaspoons fresh thyme (chopped)
salt and freshly ground pepper to taste
375 F oven
Marinate chicken in 2 tablespoons oil, lemon juice and salt and pepper for
one hour, turning often. In a large skillet sauté garlic and onions in
remaining 1 tablespoon olive oil. Add tomatoes and olives and sauté for 15
minutes, uncovered, stirring often. Add 1 tablespoon of the parsley and all
of the thyme, stirring to combine. Place the chicken breasts in the
prepared pans and cover with sautéed mixture. Sprinkle with remaining
parsley. Bake for 35 - 40 minutes in a 375F. oven or until brown.
Yield: 8 - 10 main course portions
From: MS Dietary Home Page http://www.2x2.co.nz/ms/
Chicken In A Pot
----------------
3 lb whole chicken
2 carrots, sliced
2 onions, sliced
2 celery stalks with leaves, cut in 1 inch pieces
1 ts basil
1/2 ts salt
1/2 ts black pepper
1/2 c chlcken broth
Put carrots, onions, and celery in bottom of crock-pot. Add whole
chicken. Top with salt, pepper, liquid. Sprinkle basil over top.
Cover and cook until done-low 8 to 10 hours. (High 3 to 4 hours,
using 1 cup water). Remove chicken and vegetables with spatula.
Yield: 6 servings
From: rec.food recipes archives
Crock Pot Chicken
-----------------
1 chicken
2 carrots, sliced thinly
2 md onions, sliced thinly
2 celery stalks with leaves, chopped
1/2 t salt
1/2 t black pepper
16 oz chicken broth
2 c water
1 t basil, crushed
1 t oraneno
1 t garlic powder
In a slow cooker, put in half of the chicken broth. Place half of
the carrots, celery and onions in the bottom. Place the chicken
(back side down) in the slow cooker. Add remaining broth, vegetables,
salt and pepper, basil, orageno and garlic. Place lid on cooker and cook on
LOW heat for 7-10 hours or HIGH heat for 2 1/2 to 3 1/2 hours. Serves four.
From: rec.food recipes archives
Adapted by Patti Vincent
Sicilian Hens
-------------
2 Cornish hens, thawed, halved
1/4 cup toasted sliced almonds
3 tbsp drained capers
3 tbsp chopped fresh parsley
1 garlic clove, chopped
1/2 tsp paprika
2 tsp olive oil
1/4 tsp salt
1/8 tsp pepper
Chopped ripe olives
In food processor fitted with metal blade, combine almonds, capers,
parsley, garlic, paprika, oil, salt & pepper. Process until finely chopped
but not pureed. Pat mixture on all sides of Cornish hens. Place on rack in
slow cooker (crock pot). If all hens do not fit on rack, place 2 halves on
rack; lightly cover with heavy-duty foil. Arrange remaining halves on top
of foil. Cover and cook on LOW 7-8 hours. Sprinkle with chopped
olives.Makes 4 servings...
From: Jody on the celiac list
Crockpot Chicken Cacciatore
---------------------------
1 lg. onion, thinly sliced
3 lbs. cut up chicken
2 (6 oz.) cans tomato paste (I prefer it with the same amount of tomato
sauce instead)
4 oz. sliced mushrooms
1 tsp. salt
1 to 2 cloves garlic, minced
1 to 2 tsp. oregano
1/2 tsp. celery seed (I omit this)
1 bay leaf
1/2 cupwater
Place onions in bottom of crock pot. Add chicken pieces. Stir together
remaining ingredients. Pour over chicken. Cook on low 7 to 9 hours;
high 3 to 4 hours.
From: matthewsma@aol.com (MatthewsMa)
Crockpot Italian Chicken
------------------------
12 boneless, skinless chicken thighs, cut into 1-inch pieces
2 14.5 oz cans tomatoes with Italian herbs
2 cups cubed zucchini
1 cup pearl onions, peeled
1 cup baby carrots
2 tablespoons tomato paste
4 cloves garlic, chopped
1 teaspoon raw honey
1 teaspoon red pepper flakes
Combine all ingredients in crockpot. Stir to mix.
Cook on low setting 6 to 10 hours or until done.
Adapted from arielle@taronga.com (Stephanie da Silva) in rec.food.recipes