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Chicken & Rice
Kim Toney
1
1
can cream of chicken soup
can regular milk
onion soup mix
4 pieces chicken
¾
cup uncooked rice
Mix soup and milk; reserve ½ cup of mixture. Add rice, half of dry soup mix to soup mixture;
pour into ungreased baking dish. Place chicken on top and pour reserved soup mixture over
and add remaining onion soup. Bake at 350º for one hour covered; uncover and bake 15
minutes more.
Poulet Sauté a la Bordelaise
(
Chicken in a Sauce)
Gary Nelson
Frying chicken
2 bay leaves
6
2
1
tablespoons butter
tablespoons vegetable oil
4-16 whole shallots or white onions
1 teaspoon lemon juice
1 (9 oz.) package frozen artichoke hearts,
defrosted and drained
salt
½ cup chicken stock
pepper
Melt 4 tablespoons butter and 2 tablespoons vegetable oil. Brown chicken. Remove to plate.
Add onions, shaking pan to color them slightly. Pour off all but a thin film of fat and return
chicken to skillet. Season with salt and pepper and bay leaves. Cover; cook over high heat
until fat spatters. Reduce heat and cook chicken slowly. Melt remaining butter. Stir in lemon
juice. Season with salt; cover. Add artichokes. Cook for 10-15 minutes. Remove chicken.
Pour chicken stock in skillet. Boil 2-3 minutes until reduced to about 1/3 cup. Pour over
chicken and serve.
Honey & Orange Glazed Chicken
Kim Toney
2
1
2
½
¼
1
chickens, cut up
2 tablespoons red wine vinegar (or red vinegar
& oil salad dressing)
1 teaspoon ground ginger
1 teaspoon dried thyme
salt
medium onion, sliced
cloves garlic, minced
cup orange juice
cup honey
tablespoon Dijon-style mustard
Place chicken in a large skillet over medium-high heat. Cook until nicely browned on all sides,
about 8 minutes. Place in 9 x 13 pan. Drain all but 1 tablespoon chicken fat. Reduce heat to
medium; add onions and garlic. Sauté about 3 minutes. Stir in all remaining ingredients
except salt. Mix well. Pour over chicken and bake, uncovered, 30-45 minutes, basting
occasionally. Season with salt and serve.
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