Here's a recipe that I got from healthychineserecipes.com. If you plan on using chicken breast instead of the whole chicken, just make sure there is enough liquid to keep them moist
* 1 small Chicken (about 2 lbs.)
* 3 slices Cooked Ham
* 3 stalks Spring Onion*
* 2 Tbsp Chinese Wine*
* 1 Tbsp Oyster Sauce*
* 1 Tbsp Ginger Juice*
* 2 Tbsp Light Soy Sauce*
* 1 tsp Sesame Oil*
* 1/2 tsp Sugar*
* Dash of Pepper*
* 20-25 Squares of Greaseproof Paper, 6'; x 6';
Method:
1. Debone the chicken, remove skin and fat. (skip if using whole chicken breast)
2. Cut the chicken meat into large chunks.
3. Marinade with seasoning ingredients* for 30 minutes.
4. Heat oven to 400 degrees farenheit.
5. Cut ham into 1'; x 2'; slices.
6. Brush one side of the greaseproof squares with oil.
7. Place a piece of chicken and a slice of ham onto the greased side. Wrap into individual parcels.
8. Arrange the parcels onto a shallow pan and bake for 15-20 minutes.
9. Serve.
Hope this helped! Good luck!
Monday, November 21, 2011
I need a recipe for chicken stew, please!?
I have a whole chicken weighing around 5 pounds. I have all kinds of fresh vegetables, including green beans, red potatoes and carrots. I don't like to handle raw chicken, so I just want to boil it in the pot. It's 114 degrees outside, so I don't want to turn on the oven. Is there anyone with an idea that will take about 2 hours?I need a recipe for chicken stew, please!?
Chicken Stew
1 hour | 20 min prep |
SERVES 4
Ingredients
1/4 cup oil
1 cup chopped onion
1 (14 ounce) can diced tomatoes
2 cups chicken broth
1 teaspoon minced garlic
1 teaspoon thyme
1 bay leaf
1 teaspoon salt
1/2 teaspoon pepper
4 cups diced potatoes
1 1/2 cups sliced carrots
2 cups chopped chicken breasts (, 1in pieces)
Directions
1Heat oil in large pot, saute onions for 2 minutes.
2Add next 7 ingredients.
3Bring to a boil.
4Add potatoes, carrots, and chicken.
5Simmer until vegetables are done, about 30 minutes.
6Thicken with cornstarch if you like a thicker stewI need a recipe for chicken stew, please!?
How about Peanut Chicken Stew?
It's really tasty and it will be cooked in less than 2 hours...
1 cup Onion, coarsely chopped
1 clove Garlic, minced
1 tablespoon Vegetable Oil
2 1/2 to 3 pounds Skinless Chicken Breast, cubed
1 can (8 oz) Whole Tomatoes, cut up
1/3 cup Water
1/4 cup Chili Sauce
1 teaspoon Chili Powder
1/2 teaspoon Salt
1/4 teaspoon Ground Ginger
1/4 teaspoon Dried Crushed Red Pepper
1/2 cup Chunky Peanut Butter
In a large pot, combine onion, garlic and oil. Cook until onions are tender.
Add chicken to the pot and continue cooking until the outsides of the chicken appear cooked.
Add tomatoes, water, chili sauce, chili powder, salt, ground ginger, and crushed red pepper. Cook on medium heat until boiling. Turn heat down.
Stir peanut butter into mixture and return to a boil. Once the stew has reached a boil, turn the heat to low and simmer the mixture for an hour.
-------
look up sancocho on the food network. it doesnt take that long and it tastes really good. it's columbian chicken stew.
Try various websites for different ways.
Chicken Stew
1 hour | 20 min prep |
SERVES 4
Ingredients
1/4 cup oil
1 cup chopped onion
1 (14 ounce) can diced tomatoes
2 cups chicken broth
1 teaspoon minced garlic
1 teaspoon thyme
1 bay leaf
1 teaspoon salt
1/2 teaspoon pepper
4 cups diced potatoes
1 1/2 cups sliced carrots
2 cups chopped chicken breasts (, 1in pieces)
Directions
1Heat oil in large pot, saute onions for 2 minutes.
2Add next 7 ingredients.
3Bring to a boil.
4Add potatoes, carrots, and chicken.
5Simmer until vegetables are done, about 30 minutes.
6Thicken with cornstarch if you like a thicker stewI need a recipe for chicken stew, please!?
How about Peanut Chicken Stew?
It's really tasty and it will be cooked in less than 2 hours...
1 cup Onion, coarsely chopped
1 clove Garlic, minced
1 tablespoon Vegetable Oil
2 1/2 to 3 pounds Skinless Chicken Breast, cubed
1 can (8 oz) Whole Tomatoes, cut up
1/3 cup Water
1/4 cup Chili Sauce
1 teaspoon Chili Powder
1/2 teaspoon Salt
1/4 teaspoon Ground Ginger
1/4 teaspoon Dried Crushed Red Pepper
1/2 cup Chunky Peanut Butter
In a large pot, combine onion, garlic and oil. Cook until onions are tender.
Add chicken to the pot and continue cooking until the outsides of the chicken appear cooked.
Add tomatoes, water, chili sauce, chili powder, salt, ground ginger, and crushed red pepper. Cook on medium heat until boiling. Turn heat down.
Stir peanut butter into mixture and return to a boil. Once the stew has reached a boil, turn the heat to low and simmer the mixture for an hour.
-------
look up sancocho on the food network. it doesnt take that long and it tastes really good. it's columbian chicken stew.
Try various websites for different ways.
Recipes for chicken curry?
I would like a resipe for chicken curry. I want to make it from scratch.
ThanksRecipes for chicken curry?
Good for you. Home made curries are infinitely better than using commercial sauces, which are laden with sugar and salt. The magic ingredient is the little bit of fresh ginger - it just gives it that little ';zing';. The individual chilli powder and spices mean that you can fine tune the heat and spiciness to your taste.
CHICKEN KORMA
Serves 2 - 3
INGREDIENTS
375g of chicken breasts
1 clove of garlic
2cm (1 inch) piece of fresh ginger
2 onions
2 tablespoons of sunflower oil
200g (陆 a 400g tin) of plum tomatoes*
陆 a teaspoon of chilli powder
1 tablespoon of garam masala
陆 a teaspoon of ground turmeric
250ml of water
100ml (陆 a 200ml pot) of yoghurt
50g sachet of creamed coconut
METHOD
Chop the chicken into 1cm (陆 inch) pieces. Peel the garlic and chop it into tiny pieces. Peel the ginger and chop it into tiny pieces. Peel the onions and chop them into tiny pieces.
Put the oil into a saucepan on a moderate heat. Put the chicken, garlic, ginger and onions into the pan. Cook for 20 minutes until the chicken is cooked thoroughly. Stir frequently to stop it sticking.
Open the tin of tomatoes. Pour the juice into a bowl. Chop the tomatoes while they are still in the can (it鈥檚 easier than chasing them around the bowl). Put the chopped tomatoes into the bowl. Use half and save the other half.
Put the chopped tomatoes into the pan. Continue to cook, stirring as the mixture boils. Add the chilli, garam masala and turmeric and stir. Add the water. Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on the saucepan and cook for 10 minutes.
Add the yoghurt and the creamed coconut and mix thoroughly. Continue to cook for 10 minutes, stirring as the mixture boils, until the sauce has reduced.
ADDITIONS %26amp; ALTERNATIVES
Use turkey instead of chicken. Add 陆 a teaspoon of mint sauce to the leftover yoghurt to make some mint raita.
* Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.Recipes for chicken curry?
This is for one person, you can just double the ingredients for 2 portions.
1 Chicken Breast diced
1 Onion
2 Garlic Gloves
Ginger (same amount as garlic)
1 Green Chilli
1 Tomato
1 tbl Tomato Paste
1 tsp Mustard Seeds
1/2 tsp Ground Cumin
1/2 tsp Ground Coriander
1/2 tsp Tumeric
1/2 tsp Chilli Powder
1/2 tsp Salt
Lemon Juice
Fresh Coriander
First finely chop onion, garlic, ginger and chilli
Heat vegetable oil in pan and add mustard seeds, fry until they start to pop. Then add onion and fry for 5 to 10 mins untill translucent.
Add garlic, ginger and chilli and fry for a further 5 mins.
Ad tomato paste, ground cumin, ground coriander, turmeric and chilli powder and fry for a minute stirring constantly so spices don鈥檛 burn.
Add chicken and fry until chicken is sealed.
Add finely chopped tomato, salt and some water to make a curry sauce consistency.
Cook on a low heat for about 45 mins stirring occasionally to stop sticking. You need to cook for a while to release all the natural sugars from the tomato to give it a less tomato type taste and more curry flavour.
Just before serving add a dash of fresh lemon juice and some chopped fresh coriander
Here's a recipe my family use for chicken saag:
Chicken breast cut into cubes
Onions
Garlic - about 4-6 cloves chopped
Ginger - about 2 inches chopped
Chillies - to taste
Salt
haldi (Tumeric)
Garam Masala
curry powder
LARGE Tin of Spinach Puree
(if tins are about size of tin of beans get two)
Butter or ghee
2-4 Onions chopped - brown these in a pan - cook them down slowly and make sure they go brown but not burnt!
Add chicken pieces and brown, once sealed add tin of spinach and salt to taste.
Meanwhile in a separate pan make the 'tarka':
Add a very big knob of butter to frying pan
Add lots of garlic - I use about six cloves but its to your taste really,
Add ginger - again to your taste
Add chopped chillies
fry for a couple of minutes
Add garam masala, curry powder and haldi - about 2-3 tsp of each
stir and cook for about 5 minutes, if it goes a bit dry add more butter or ghee
Add this mix to the chicken and spinach and stir - cook until chicken is tender and cooked through.
TIP - tins of spinach puree normally have a lot of water in them - try and get rid of as much as possible so the curry isn't too wet.
Good Luck!
400-500 grams boneless, skinless chicken breasts, cut into chunks, or skinless chicken legs and thighs
1/4 cup olive oil or ghee (60ml)
2 onions
4 cloves garlic
1'; (2.5 cm) piece peeled fresh ginger root
2'; (5 cm) cinnamon stick
2 dried red chilies
1 tsp turmeric powder (5ml)
5-10 cardamom pods - seeds only, discard shells
5 whole cloves
14 ounce (400ml) can tomato sauce
1/2 cup water (125ml)
1/2 cup (125ml) plain yogurt
1 tbsp lemon juice ((15ml)
chopped fresh coriander leaves (cilantro)
Chop spices and garlic in blender, along with tomato sauce, water and finally add yogurt and pulse to mix.
Saut茅 chicken pieces in oil and then add onions, continue cooking till onions are transparent and tender and chicken is reasonably well-cooked.
Pour spice mixture over the chicken and onions and bring to a boil, stirring well.
Simmer, covered, stirring occasionally until chicken is tender for about 45 minutes.
Add lemon juice, and garnish your curried chicken with fresh coriander leaves.
Ingredients
4-6 medium tomatoes
1 medium onion
4 tbsp vegetable oil
3cm/1in piece root ginger
2 garlic cloves
1-2 mild green chillies
1 tsp ground coriander
1 tsp ground cumin
录 tsp ground turmeric
salt and freshly ground black pepper
100ml/3陆fl oz water
1 free-range chicken, jointed into 8 pieces, or 8 thighs and/or drumsticks
2 tbsp yoghurt
1 lime (or lemon)
a small bunch of coriander leaves
cooked rice, to serve
Method
1. To skin the tomatoes, nick the skin of each tomato with the point of a sharp knife, then put the tomatoes in a bowl next to the sink and pour over some very hot water from the kettle to cover. Count to 20, then carefully pour away the water. When the tomatoes are cool enough to handle, peel away the skin, halve the tomatoes, squeeze out most of the pips and juice into an empty bowl, and discard. Chop the flesh roughly and put it down on a plate to one side.
2. Peel and finely chop the onion. Fry the onion in the vegetable oil in a large heavy-based saucepan over low to medium heat for about ten minutes, stirring from time to time so that it turns an even golden brown. Watch carefully to make sure it doesn't burn.
3. Meanwhile, peel and finely chop the ginger and the garlic.
4. Slit the chilli using a sharp knife. Slice the flesh away from the cluster of seeds in the middle. Avoid touching any part of the chilli with your fingers if you can, as it is very easy to get chilli in your eyes, and that will sting. You can use a fork to hold the chilli down or wear rubber gloves. Chop the chilli finely.
5. Measure the ground spices into a teacup. Add the ginger, garlic and chilli to the pan, stir them around and fry for another minute or so. If you want your curry to be hot as well as spicy, include some or all of the chilli seeds. Then add the spices in the cup into the onions. Fry the spices for a minute or two, stirring all the time so that they do not stick. Add some salt and freshly ground black pepper.
6. Pour in the water and the tomatoes, bring to the boil, turn down the heat a little and let the sauce simmer for 5-10 minutes.
7. Add the chicken pieces to the pan and stir them around so they are covered with the sauce. Put the lid on the pan, turn the heat down and let the chicken cook for 30-40 minutes, stirring occasionally. Chicken thighs will take longer to cook than breast pieces.
8. Now add the yoghurt to the chicken and stir it in. When the sauce is gently bubbling again, scoop up a little in a teaspoon, blow it cool and taste it. The sauce will probably taste quite sweet because of the tomatoes. Cut the lime in half and squeeze its juice into the sauce. Stir and taste again, and decide whether you want to add the second half.
9. Finally, chop the fresh coriander leaves and sprinkle them on to the curry just before you serve it with the rice.
Easy indian curry chicken
First add 1 cup of basmati rice and 2 cups water to a rice cooker. Add peas if desired. Let cook until rice is fluffy.
Step2Cut the chicken into bite sized pieces.
Step3Spray a saucepan with Pam cooking spray.
Step4Add chopped onions and chicken, Let cook for 5 minutes.
Step5Add two tablespoons of curry paste and 1 cup of water. Mix to make sure the paste is mixed into the water. Make sure the water covers just the top of the chicken pieces. Let this boil uncovered for a 30-45 minutes. I swear by this brand and I will include a link to their products. Patak's Original Mild Curry Paste Concentrate for sauces Cliantro %26amp; Cumin. This is usually in the ethnic food aisle. The most delicious curry I have ever tasted! (Most curry pastes you buy will have a combination of: cilantro, cumin, tomato puree, chile pepper, ginger, garlic, tamarind) Buying the jar of paste just makes your life and grocery list a little easier.
Step6Chop potatoes and boil in a separate saucepan. I do this because I find chicken cooks quicker than potatoes sometimes! Once potatoes are tender add them to chicken pot. Mix so that the potatoes are covered with the sauce.
Step7Heat up some store bought Naan bread or Pita bread and welcome to India!
see this website for the worlds best currys!! yum yum yum yum!!
http://cr0.co.uk
chicken curry
http://cr0.co.uk/curry/index.php?topic=3322.msg29949;topicseen#msg29949
see pics
http://img12.imageshack.us/img12/4030/ubsctm001cl4.jpg
recipes and videos
http://www.truveotube.com/recipe/chicken鈥?/a>
Chicken %26amp; curry powder, butter and a pan. milk, rice etc.
Go to foodnetwork.com
ThanksRecipes for chicken curry?
Good for you. Home made curries are infinitely better than using commercial sauces, which are laden with sugar and salt. The magic ingredient is the little bit of fresh ginger - it just gives it that little ';zing';. The individual chilli powder and spices mean that you can fine tune the heat and spiciness to your taste.
CHICKEN KORMA
Serves 2 - 3
INGREDIENTS
375g of chicken breasts
1 clove of garlic
2cm (1 inch) piece of fresh ginger
2 onions
2 tablespoons of sunflower oil
200g (陆 a 400g tin) of plum tomatoes*
陆 a teaspoon of chilli powder
1 tablespoon of garam masala
陆 a teaspoon of ground turmeric
250ml of water
100ml (陆 a 200ml pot) of yoghurt
50g sachet of creamed coconut
METHOD
Chop the chicken into 1cm (陆 inch) pieces. Peel the garlic and chop it into tiny pieces. Peel the ginger and chop it into tiny pieces. Peel the onions and chop them into tiny pieces.
Put the oil into a saucepan on a moderate heat. Put the chicken, garlic, ginger and onions into the pan. Cook for 20 minutes until the chicken is cooked thoroughly. Stir frequently to stop it sticking.
Open the tin of tomatoes. Pour the juice into a bowl. Chop the tomatoes while they are still in the can (it鈥檚 easier than chasing them around the bowl). Put the chopped tomatoes into the bowl. Use half and save the other half.
Put the chopped tomatoes into the pan. Continue to cook, stirring as the mixture boils. Add the chilli, garam masala and turmeric and stir. Add the water. Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on the saucepan and cook for 10 minutes.
Add the yoghurt and the creamed coconut and mix thoroughly. Continue to cook for 10 minutes, stirring as the mixture boils, until the sauce has reduced.
ADDITIONS %26amp; ALTERNATIVES
Use turkey instead of chicken. Add 陆 a teaspoon of mint sauce to the leftover yoghurt to make some mint raita.
* Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.Recipes for chicken curry?
This is for one person, you can just double the ingredients for 2 portions.
1 Chicken Breast diced
1 Onion
2 Garlic Gloves
Ginger (same amount as garlic)
1 Green Chilli
1 Tomato
1 tbl Tomato Paste
1 tsp Mustard Seeds
1/2 tsp Ground Cumin
1/2 tsp Ground Coriander
1/2 tsp Tumeric
1/2 tsp Chilli Powder
1/2 tsp Salt
Lemon Juice
Fresh Coriander
First finely chop onion, garlic, ginger and chilli
Heat vegetable oil in pan and add mustard seeds, fry until they start to pop. Then add onion and fry for 5 to 10 mins untill translucent.
Add garlic, ginger and chilli and fry for a further 5 mins.
Ad tomato paste, ground cumin, ground coriander, turmeric and chilli powder and fry for a minute stirring constantly so spices don鈥檛 burn.
Add chicken and fry until chicken is sealed.
Add finely chopped tomato, salt and some water to make a curry sauce consistency.
Cook on a low heat for about 45 mins stirring occasionally to stop sticking. You need to cook for a while to release all the natural sugars from the tomato to give it a less tomato type taste and more curry flavour.
Just before serving add a dash of fresh lemon juice and some chopped fresh coriander
Here's a recipe my family use for chicken saag:
Chicken breast cut into cubes
Onions
Garlic - about 4-6 cloves chopped
Ginger - about 2 inches chopped
Chillies - to taste
Salt
haldi (Tumeric)
Garam Masala
curry powder
LARGE Tin of Spinach Puree
(if tins are about size of tin of beans get two)
Butter or ghee
2-4 Onions chopped - brown these in a pan - cook them down slowly and make sure they go brown but not burnt!
Add chicken pieces and brown, once sealed add tin of spinach and salt to taste.
Meanwhile in a separate pan make the 'tarka':
Add a very big knob of butter to frying pan
Add lots of garlic - I use about six cloves but its to your taste really,
Add ginger - again to your taste
Add chopped chillies
fry for a couple of minutes
Add garam masala, curry powder and haldi - about 2-3 tsp of each
stir and cook for about 5 minutes, if it goes a bit dry add more butter or ghee
Add this mix to the chicken and spinach and stir - cook until chicken is tender and cooked through.
TIP - tins of spinach puree normally have a lot of water in them - try and get rid of as much as possible so the curry isn't too wet.
Good Luck!
400-500 grams boneless, skinless chicken breasts, cut into chunks, or skinless chicken legs and thighs
1/4 cup olive oil or ghee (60ml)
2 onions
4 cloves garlic
1'; (2.5 cm) piece peeled fresh ginger root
2'; (5 cm) cinnamon stick
2 dried red chilies
1 tsp turmeric powder (5ml)
5-10 cardamom pods - seeds only, discard shells
5 whole cloves
14 ounce (400ml) can tomato sauce
1/2 cup water (125ml)
1/2 cup (125ml) plain yogurt
1 tbsp lemon juice ((15ml)
chopped fresh coriander leaves (cilantro)
Chop spices and garlic in blender, along with tomato sauce, water and finally add yogurt and pulse to mix.
Saut茅 chicken pieces in oil and then add onions, continue cooking till onions are transparent and tender and chicken is reasonably well-cooked.
Pour spice mixture over the chicken and onions and bring to a boil, stirring well.
Simmer, covered, stirring occasionally until chicken is tender for about 45 minutes.
Add lemon juice, and garnish your curried chicken with fresh coriander leaves.
Ingredients
4-6 medium tomatoes
1 medium onion
4 tbsp vegetable oil
3cm/1in piece root ginger
2 garlic cloves
1-2 mild green chillies
1 tsp ground coriander
1 tsp ground cumin
录 tsp ground turmeric
salt and freshly ground black pepper
100ml/3陆fl oz water
1 free-range chicken, jointed into 8 pieces, or 8 thighs and/or drumsticks
2 tbsp yoghurt
1 lime (or lemon)
a small bunch of coriander leaves
cooked rice, to serve
Method
1. To skin the tomatoes, nick the skin of each tomato with the point of a sharp knife, then put the tomatoes in a bowl next to the sink and pour over some very hot water from the kettle to cover. Count to 20, then carefully pour away the water. When the tomatoes are cool enough to handle, peel away the skin, halve the tomatoes, squeeze out most of the pips and juice into an empty bowl, and discard. Chop the flesh roughly and put it down on a plate to one side.
2. Peel and finely chop the onion. Fry the onion in the vegetable oil in a large heavy-based saucepan over low to medium heat for about ten minutes, stirring from time to time so that it turns an even golden brown. Watch carefully to make sure it doesn't burn.
3. Meanwhile, peel and finely chop the ginger and the garlic.
4. Slit the chilli using a sharp knife. Slice the flesh away from the cluster of seeds in the middle. Avoid touching any part of the chilli with your fingers if you can, as it is very easy to get chilli in your eyes, and that will sting. You can use a fork to hold the chilli down or wear rubber gloves. Chop the chilli finely.
5. Measure the ground spices into a teacup. Add the ginger, garlic and chilli to the pan, stir them around and fry for another minute or so. If you want your curry to be hot as well as spicy, include some or all of the chilli seeds. Then add the spices in the cup into the onions. Fry the spices for a minute or two, stirring all the time so that they do not stick. Add some salt and freshly ground black pepper.
6. Pour in the water and the tomatoes, bring to the boil, turn down the heat a little and let the sauce simmer for 5-10 minutes.
7. Add the chicken pieces to the pan and stir them around so they are covered with the sauce. Put the lid on the pan, turn the heat down and let the chicken cook for 30-40 minutes, stirring occasionally. Chicken thighs will take longer to cook than breast pieces.
8. Now add the yoghurt to the chicken and stir it in. When the sauce is gently bubbling again, scoop up a little in a teaspoon, blow it cool and taste it. The sauce will probably taste quite sweet because of the tomatoes. Cut the lime in half and squeeze its juice into the sauce. Stir and taste again, and decide whether you want to add the second half.
9. Finally, chop the fresh coriander leaves and sprinkle them on to the curry just before you serve it with the rice.
Easy indian curry chicken
First add 1 cup of basmati rice and 2 cups water to a rice cooker. Add peas if desired. Let cook until rice is fluffy.
Step2Cut the chicken into bite sized pieces.
Step3Spray a saucepan with Pam cooking spray.
Step4Add chopped onions and chicken, Let cook for 5 minutes.
Step5Add two tablespoons of curry paste and 1 cup of water. Mix to make sure the paste is mixed into the water. Make sure the water covers just the top of the chicken pieces. Let this boil uncovered for a 30-45 minutes. I swear by this brand and I will include a link to their products. Patak's Original Mild Curry Paste Concentrate for sauces Cliantro %26amp; Cumin. This is usually in the ethnic food aisle. The most delicious curry I have ever tasted! (Most curry pastes you buy will have a combination of: cilantro, cumin, tomato puree, chile pepper, ginger, garlic, tamarind) Buying the jar of paste just makes your life and grocery list a little easier.
Step6Chop potatoes and boil in a separate saucepan. I do this because I find chicken cooks quicker than potatoes sometimes! Once potatoes are tender add them to chicken pot. Mix so that the potatoes are covered with the sauce.
Step7Heat up some store bought Naan bread or Pita bread and welcome to India!
see this website for the worlds best currys!! yum yum yum yum!!
http://cr0.co.uk
chicken curry
http://cr0.co.uk/curry/index.php?topic=3322.msg29949;topicseen#msg29949
see pics
http://img12.imageshack.us/img12/4030/ubsctm001cl4.jpg
recipes and videos
http://www.truveotube.com/recipe/chicken鈥?/a>
Chicken %26amp; curry powder, butter and a pan. milk, rice etc.
Go to foodnetwork.com
Easy chicken and rice recipe?
I need a VERY easy chicken and rice recipe. Isn't there one that uses rice, chicken, and cream of chicken? Anyways, my husband loves it! I just need a recipe for two. I'm not cooking for an army! Thanks!Easy chicken and rice recipe?
Campbell's One-Dish Chicken %26amp; Rice Bake
1 can Campbell's condensed Cream of Mushroom Soup
1 cup water
3/4 cup uncooked regular white rice
1/4 teaspoon paprika
1/4 teaspoon pepper
4 skinless, boneless chicken breast halves (about 1 pound)
In 2-quart shallow baking dish mix soup, water, rice, paprika and pepper. Place chicken on rice mixture. Sprinkle with additional paprika and pepper. Cover.
Bake at 375 for 45 minutes or until chicken is no longer pink and rice is done.
****I always add a packet of chicken gravy mix to the rice and soup, it REALLY transforms it into something good, in my opinion. Also, I have done this with pork chops, using, say, mushroom gravy packet.Easy chicken and rice recipe?
brown the chicken in a pan for approximatley 10 min on each side
In a baking caserole, place the chicken.
you need 1 can of campbells mushroom soup
1 cup of milk mix milk and mushroom soup
pour it over the chicken , evenly
add 1 cup of rice, spread the rice arround in the sauce mix
add shredded cheese. 350 oven bake for 50 minutes.
here you go:
two chicken breasts (if have skin on, brown in skillet first)
1 cup rice (preferably brown)
1 can cream of chicken (or celery or mushroom) soup (the kind you dilute), mixed with 1 can low-fat milk or water
2 cups broccoli (chopped) - optional
pepper to taste
mix all ingredients except chicken breasts and place in glass oven-proof pan or dish. place chicken breasts on top. cover and back until chicken juices don't run pink. remove cover 10 minutes before done so skins get crispy.
just boil you skinless chicken, use the same water in the right amount for your rice, when cooked put them in a casserole dish with 1-can of cream of chicken soup, or cream of mushroom or cream of celery and 1/2cup of milk (you can also add 1-cup of canned or frozen veggies) and bake for 20 minutes at 350 enjoy! you will have leftovers for another meal, this also freezes well.
http://www.campbellskitchen.com/recipede鈥?/a>
It serves 4, but is great as a leftover.
CHICKEN %26amp; RICE for 4
2 whole chicken breasts, halved
2 cans cream of chicken (or mushroom or celery) soup
little less than 1/2 c. butter
1-1/4 c. Minute Rice
Combine soups %26amp; butter in a saucepan. Heat until butter is melted, and soups are smooth %26amp; combined. Add uncooked rice to soup mixture. Put chicken into greased or sprayed pan. Pour soup mixture on top and cover tightly. Bake at 250 for 2-1/2 hrs. Serves 4
Freezes well, so you can freeze 1/2 of it
Campbell's庐 Cheesy Chicken %26amp; Rice Casserole
From: Campbell's Kitchen
Prep: 5 minutes
Bake: 50 minutes
Stand: 10 minutes
Serves: 6
Ingredients:
1 can (10 3/4 ounces) Campbell's庐 Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 cups frozen mixed vegetables
4 skinless, boneless chicken breasts halves
1/2 cup shredded Cheddar cheese
Directions:
Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8-inch (2-quart) shallow baking dish.
Top with the chicken. Season the chicken as desired. Cover.
Bake at 375掳F. for 50 minutes or until the chicken is cooked through and the rice is tender. Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.
Try It Alfredo: Use 1/4 cup grated Parmesan for Cheddar cheese. Add 2 tablespoons Parmesan cheese with soup. Use broccoli flowerets for vegetables. Top chicken with remaining Parmesan cheese.
Trim It Down: Use Campbell's庐 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese.
Mexican: In place of onion powder and pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for Cheddar.
Italian: In place of onion powder and pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for Cheddar.
Easier than that....Chicken %26amp; Rice soup!
Campbell's One-Dish Chicken %26amp; Rice Bake
1 can Campbell's condensed Cream of Mushroom Soup
1 cup water
3/4 cup uncooked regular white rice
1/4 teaspoon paprika
1/4 teaspoon pepper
4 skinless, boneless chicken breast halves (about 1 pound)
In 2-quart shallow baking dish mix soup, water, rice, paprika and pepper. Place chicken on rice mixture. Sprinkle with additional paprika and pepper. Cover.
Bake at 375 for 45 minutes or until chicken is no longer pink and rice is done.
****I always add a packet of chicken gravy mix to the rice and soup, it REALLY transforms it into something good, in my opinion. Also, I have done this with pork chops, using, say, mushroom gravy packet.Easy chicken and rice recipe?
brown the chicken in a pan for approximatley 10 min on each side
In a baking caserole, place the chicken.
you need 1 can of campbells mushroom soup
1 cup of milk mix milk and mushroom soup
pour it over the chicken , evenly
add 1 cup of rice, spread the rice arround in the sauce mix
add shredded cheese. 350 oven bake for 50 minutes.
here you go:
two chicken breasts (if have skin on, brown in skillet first)
1 cup rice (preferably brown)
1 can cream of chicken (or celery or mushroom) soup (the kind you dilute), mixed with 1 can low-fat milk or water
2 cups broccoli (chopped) - optional
pepper to taste
mix all ingredients except chicken breasts and place in glass oven-proof pan or dish. place chicken breasts on top. cover and back until chicken juices don't run pink. remove cover 10 minutes before done so skins get crispy.
just boil you skinless chicken, use the same water in the right amount for your rice, when cooked put them in a casserole dish with 1-can of cream of chicken soup, or cream of mushroom or cream of celery and 1/2cup of milk (you can also add 1-cup of canned or frozen veggies) and bake for 20 minutes at 350 enjoy! you will have leftovers for another meal, this also freezes well.
http://www.campbellskitchen.com/recipede鈥?/a>
It serves 4, but is great as a leftover.
CHICKEN %26amp; RICE for 4
2 whole chicken breasts, halved
2 cans cream of chicken (or mushroom or celery) soup
little less than 1/2 c. butter
1-1/4 c. Minute Rice
Combine soups %26amp; butter in a saucepan. Heat until butter is melted, and soups are smooth %26amp; combined. Add uncooked rice to soup mixture. Put chicken into greased or sprayed pan. Pour soup mixture on top and cover tightly. Bake at 250 for 2-1/2 hrs. Serves 4
Freezes well, so you can freeze 1/2 of it
Campbell's庐 Cheesy Chicken %26amp; Rice Casserole
From: Campbell's Kitchen
Prep: 5 minutes
Bake: 50 minutes
Stand: 10 minutes
Serves: 6
Ingredients:
1 can (10 3/4 ounces) Campbell's庐 Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 cups frozen mixed vegetables
4 skinless, boneless chicken breasts halves
1/2 cup shredded Cheddar cheese
Directions:
Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8-inch (2-quart) shallow baking dish.
Top with the chicken. Season the chicken as desired. Cover.
Bake at 375掳F. for 50 minutes or until the chicken is cooked through and the rice is tender. Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.
Try It Alfredo: Use 1/4 cup grated Parmesan for Cheddar cheese. Add 2 tablespoons Parmesan cheese with soup. Use broccoli flowerets for vegetables. Top chicken with remaining Parmesan cheese.
Trim It Down: Use Campbell's庐 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese.
Mexican: In place of onion powder and pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for Cheddar.
Italian: In place of onion powder and pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for Cheddar.
Easier than that....Chicken %26amp; Rice soup!
Chicken recipe?
I need to use some chicken before it goes bad. Any good recipes? They are chicken breasts, and I don't want anything fried.Chicken recipe?
I go tthis from my grandma before she died
Chicken recipe with angel hair pasta is made with chicken breasts, broccoli, garlic, and Parmesan cheese.
INGREDIENTS:
1 tablespoon olive oil
2 teaspoons butter
3 boneless chicken breast halves cut into 1-inch cubes
1 carrot, sliced on diagonal into 1/4-inch thick pieces
1 1/2 cups frozen broccoli florets, thawed
2 cloves garlic, minced
12 ounces angel hair pasta or linguini
2/3 cup chicken broth
1 teaspoon dried leaf basil
salt and pepper, to taste
3 tablespoons Parmesan cheese
PREPARATION:
Heat 2 teaspoons olive oil and 1 teaspoon butter in skillet over medium heat; add chicken. Cook chicken, stirring, until chicken is cooked through, about 5 to 7 minutes. Remove chicken with slotted spoon to paper towels.
Add remaining 1 teaspoon oil and 1 teaspoon butter to skillet; add carrot and cook, stirring, for 5 minutes. Add broccoli and garlic to the skillet and cook, stirring for about 2 minutes longer.
Cook pasta according to package directions. To the skillet add chicken broth, basil, and Parmesan cheese; stir to blend. Reduce heat; simmer 4 minutes. Drain pasta well; arrange in a serving dish and top with the chicken and vegetable mixture.
Serves 4Chicken recipe?
Thanks!
I hope you enjoy! Report Abuse
Chicken Enchilada Skillet
鈥?1 tablespoon oil
鈥?1 lb. boneless skinless chicken breasts, cut bite-sized
鈥?1 14.5 oz. can chicken broth
鈥?1/4 cup ranch dressing
鈥?2 tablespoons flour
鈥?6 flour tortillas, cut into small pieces
鈥?1 cup shredded four cheese
鈥?1/2 cup salsa
鈥?Heat oil in large deep skillet on medium-high heat. Add chicken; cook 7 minutes or until cooked through; stirring occasionally.
鈥?Mix broth, dressing and flour until well blended; gradually add to chicken, stirring constantly. Bring to boil. Reduce heat to medium-low; simmer 3 minutes. Add tortillas; stir to combine.
鈥?Sprinkle with cheese; cover. Simmer 3 to 5 minutes or until cheese is melted. Top with salsa.
____________________
Grilled Raspberry Chicken
鈥?6 boneless, skinless chicken breasts
鈥?1/2 cup frozen raspberries, thawed
鈥?1 cup raspberry vinaigrette
鈥?1/4 cup raspberry vodka (optional)
鈥?1/4 cup finely chopped mint leaves (optional)
鈥?Fresh mint sprigs, for garnish (optional)
鈥?Fresh raspberries, for garnish (optional)
Rinse chicken breasts and pat dry with paper towels. Place chicken in a large zip-top bag. Add raspberries, vinaigrette, vodka (if using) and chopped mint. Squeeze air out and seal bag. Gently massage the bag to mash raspberries. Marinate in the refrigerator for 1 to 4 hours.
Preheat grill to medium-high heat. Place chicken breasts on the grill and cook for 4 to 6 minutes per side. Remove from grill and place on serving platter. Garnish with fresh mint sprigs and fresh raspberries if so desired.
*********CHICKEN CACCIATORE
3 to 4 boneless, skinless chicken breast
1 jar spaghetti sauce
1 sm. can sliced olives
1 sm. onion, chopped
2 each celery stock, sliced
1 c. mushrooms, slices
1 c. carrots (optional) or any vegetable desired
1 pkg. macaroni (shells, elbow, etc.)
Cut chicken in bite size pieces. In crock pot, combine chicken, spaghetti sauce, olives, onion, celery, mushrooms and carrots. Cook on low 6 to 7 hours or high 3 to 4 hours. Cook macaroni. Place macaroni in bowl, spoon Chicken Cacciatore over. Great with french bread and a salad.
******* CHICKEN CORDON BLEU IN PASTRY
1 tub 8 oz refrigerated crescent rolls
录 cup spread able chive and onion cream cheese
4 thin slices of deli ham
4 boneless skinless chicken breast halves (4 oz each)
4 slices Swiss Cheese
On an ungreased baking sheet, separate dough into four rectangles; seal perforations. Spread 1 tablespoon cream cheese lengthwise down the center of the rectangle. Place ham widthwise over the dough. Arrange chicken in center of each rectangle. Wrap ham around chicken. At each end, pinch the dough together around chicken, forming points.
Bake at 375 for 15 minutes. Top with slice of Swiss cheese; bake 5 minutes longer or until cheese is melted and pastry is golden brown.
********ITALIAN HONEY MUSTARD BAKED CHICKEN
4 boneless skinless chicken breasts
1/3 c. Italian dressing
1 bulb garlic (or less/more to your taste)
3/4 tbsp mustard powder
3/4 tbsp honey
2 tsp salt
Preheat oven to 400F.
1. Place Chicken in a glass casserole dish that has a cover.
2. Sprinkle salt over chicken.
2. Pour Italian dressing over chicken.
3. Peel cloves from Garlic Bulb and scatter them over the chicken.
4. Sprinkle mustard powder over chicken.
5. Drizzle Honey over chicken.
6. Cover casserole dish and bake for 1 hour or until chicken is cooked through.
Serves 4.
Basil-Grilled Chicken on a Sourdough Baguette
2 lbs. chicken breast
1/4 C. pesto sauce (see recipe below)
2 T. olive oil
1 t. salt
2 t. cracked black pepper
1/4 lb. arugula or your favorite lettuce
3 plum tomatoes sliced
1/4 lb. provolone Cheese sliced
1 1/4 C. pesto aioli (*see recipe below)
1 loaf Sourdough Baguette cut in half lengthwise
*Pesto Sauce
1 C. packed basil leaves - fresh
1 T. pine nuts or walnuts lightly toasted
1 T. parmesan cheese finely grated
2 cloves garlic cloves
1 t. salt
*Pesto Aioli
1/2 C. pesto sauce
1/2 C. mayonnaise
Mix the pesto and the mayonnaise together. The pesto aioli can be made 2-3 days in advance. Cover and refrigerate.
Marinate the chicken in half of the pesto sauce and olive oil. Reserve the other half for the pesto aioli. Season the chicken with salt and pepper and grill until fully cooked.
Assembling the Tuscan Style Sandwiches
Cut the sourdough baguette in 1/2 lengthwise. Spread the pesto aioli on both sides of the bread. Layer the basil grilled chicken, plum tomatoes, provolone cheese and arugula. Cut the sandwich in 2-3 inch pieces.
Sprinkle them with salt and pepper, mince up some garlic and onion and add to a baking dish. Add about 3/4 cup of orange juice and one teaspoon of Madras Curry Powder (put the powder in the juice and stir then add to pan) cover with foil and bake about 1 1/2 hours. remove foil last 15 mins for some color. Baste often, and if you run low on liquid add more juice or water. (I would usually put is all together and let it sit for about an hour in the fridge, then cook) You can serve this with rice and peas and corn mixed (peas and corn mixed but not with the rice). If you have no curry just omit it.
STUFFED GRILLED CHICKEN BREASTS
6 split chicken breasts
1/2 lb Italian sausage meat
3 cloves fresh garlic, minced
4 strips hickory or maple flavored bacon, chopped
1/4 lb fresh mushrooms, finely chopped
2 tablespoons butter
1 tablespoon fresh parsley, minced
1/4 teaspoon paprika
1/2 cup bread crumbs
1/8 teaspoon each onion and garlic powder
1 cup sherry
6 bacon strips
salt and pepper, to taste
wooden toothpicks or butcher's string
Saut茅 the sausage meat with fresh, minced garlic in 1/2 tablespoon olive oil; as the sausage begins to take on color, add the 4 bacon strips and fry til bacon is crisp and sausage is slightly browned, removing meat as it cooks. Add butter to pan and saut茅 the mushrooms over medium heat. Stir in bread crumbs and parsley. Season with salt, pepper, onion powder, garlic powder and paprika. Stir together well and pour in sherry to moisten. Remove from heat and stir in the sausage mixture.
Preheat grill until it reaches 350掳F.
Split chicken breasts and pound with a meat mallet between sheets of plastic wrap. Do not make too thin. Spread sausage and bread crumbs mixture on eachchicken breast, and roll up so that chicken is stuffed on the inside. Wrap each piece with a strip of bacon and fasten with a wooden toothpick or tie into little bundles with cotton string that has been pre-soaked in water.
Spray chicken with olive oil spray and sprinkle lightly with garlic powder, paprika and black pepper.
Prepare grill for cooking over indirect heat, oiling the grates on the side opposite the lit burners so that chicken will not stick. Place chicken on the side of the grill which is not turned on, but leave the other side of the grill on high. Close cover on grill and watch temperature; reduce heat to 325掳F and continue to grill for about 15 minutes, then turn once and leave for another 15 minutes or so (this depends on the size of the chicken pieces).
When chicken is pierced with a fork and juices run clear, it is done.
If chicken appears dry during cooking, spray or baste as needed with olive oil spray or olive oil, but do not leave the grill cover up for too long or the heat will be lost.
During the last 15 minutes of cooking, Grilled Potatoes can be put on the hot grill as an excellent accompaniment to this dish.
or
PERFECT GRILLED CHICKEN
4 boneless, skinless chicken breast halves (1 lb.)
1/3 cup Kraft classic Caesar dressing
1/4 cup Kraft barbecue sauce, any flavor,
or Bull's-eye original barbecue sauce
Place chicken on cutting board and use a kitchen mallet, rolling pin or small sauce pot to flatten any thick ends. This step ensures even width and even cooking.
Pour dressing into a large resealable plastic bag.
Place chicken in bag with dressing. Seal bag and refrigrate 30 min. to 1 hour to marinate.
Preheat barbecue to medium heat. Remove chicken from plastic bag and discard marinade. Place chicken on barbecue; cover with lid. Grill 6 to 8 minutes on each side or until cooked through.
Brush with barbecue sauce during last few minutes of grilling time.
Prep: 5 min. total 1 hour 21 minutes (incl. marinating).
Makes 4 Servings.
or
CHICKEN TORTILLA CASSEROLE
3 cups cubed chicken
3/4 cup chicken broth
3 tbsp flour
1/4 cup butter
2 1/2 tbsp onions (chopped)
1 1/2 cup milk
1 1/2 oz jalepeno peppers
1 tsp salt
1 doz. tortillas, pulled into pieces, or taco chips
1/2 cup shredded cheese (preferably sharp)
1 1/2 cup chopped stewed/canned tomatoes
Melt butter, add onions and saute about 5 minutes. Add flour and cook till bubbly. Pour milk and broth in gradually, stirring until smooth. Add peppers and tomatoes and stir.
In a large casserole spread a layer of meat, then tortillas or tacos and cheese, repeat until all is used up. Pour sauce over this and sprinkle with cheese over entire casserole.
Bake at 350F degrees for 1/2 an hour our until bubbly. Serve hot.
Serves 6-8
ENJOY
Dijon mustard, apple juice, Parmesan cheese and garlic form a crispy and delicious coating on chicken breasts in this easy recipe.
INGREDIENTS:
1/2 cup dijon mustard
1/4 cup apple juice
2 cloves garlic, minced
2 cups fresh soft bread crumbs
1 cup grated Parmesan cheese
1 Tbsp. butter, melted
1/4 tsp. salt
1/8 tsp. pepper
2 tsp. dried parsley flakes
8 boneless, skinless chicken breast halves
PREPARATION:
Line a 13x9'; pan with foil and preheat oven to 375 degrees.
In shallow pan, mix mustard, apple juice, and garlic. In other pan, mix the crumbs, cheese, parsley, melted butter, salt, pepper, and parsley flakes
Coat chicken in the mustard mixture, then roll it in the crumb mixture until thoroughly coated. Place the chicken in prepared pan and bake for 20-30 minutes, until golden brown and thoroughly cooked. Serves 8
Pecan Chicken
4 boneless, skinless chicken breasts
1/4 cup honey
1/4 cup Dijon mustard
1 cup pecans, finely chopped
Place each piece of chicken between 2 sheets of wax paper; flatten to 1/4-inch thickness, using meat mallet or rolling pin. Set aside. Combine honey and mustard; spread on both sides of chicken and dredge chicken in chopped pecans. Arrange chicken in a shallow baking dish, slightly greased. Bake at 350 degrees for 30 minutes or until tender. Serves 4
I go tthis from my grandma before she died
Chicken recipe with angel hair pasta is made with chicken breasts, broccoli, garlic, and Parmesan cheese.
INGREDIENTS:
1 tablespoon olive oil
2 teaspoons butter
3 boneless chicken breast halves cut into 1-inch cubes
1 carrot, sliced on diagonal into 1/4-inch thick pieces
1 1/2 cups frozen broccoli florets, thawed
2 cloves garlic, minced
12 ounces angel hair pasta or linguini
2/3 cup chicken broth
1 teaspoon dried leaf basil
salt and pepper, to taste
3 tablespoons Parmesan cheese
PREPARATION:
Heat 2 teaspoons olive oil and 1 teaspoon butter in skillet over medium heat; add chicken. Cook chicken, stirring, until chicken is cooked through, about 5 to 7 minutes. Remove chicken with slotted spoon to paper towels.
Add remaining 1 teaspoon oil and 1 teaspoon butter to skillet; add carrot and cook, stirring, for 5 minutes. Add broccoli and garlic to the skillet and cook, stirring for about 2 minutes longer.
Cook pasta according to package directions. To the skillet add chicken broth, basil, and Parmesan cheese; stir to blend. Reduce heat; simmer 4 minutes. Drain pasta well; arrange in a serving dish and top with the chicken and vegetable mixture.
Serves 4Chicken recipe?
Thanks!
I hope you enjoy! Report Abuse
Chicken Enchilada Skillet
鈥?1 tablespoon oil
鈥?1 lb. boneless skinless chicken breasts, cut bite-sized
鈥?1 14.5 oz. can chicken broth
鈥?1/4 cup ranch dressing
鈥?2 tablespoons flour
鈥?6 flour tortillas, cut into small pieces
鈥?1 cup shredded four cheese
鈥?1/2 cup salsa
鈥?Heat oil in large deep skillet on medium-high heat. Add chicken; cook 7 minutes or until cooked through; stirring occasionally.
鈥?Mix broth, dressing and flour until well blended; gradually add to chicken, stirring constantly. Bring to boil. Reduce heat to medium-low; simmer 3 minutes. Add tortillas; stir to combine.
鈥?Sprinkle with cheese; cover. Simmer 3 to 5 minutes or until cheese is melted. Top with salsa.
____________________
Grilled Raspberry Chicken
鈥?6 boneless, skinless chicken breasts
鈥?1/2 cup frozen raspberries, thawed
鈥?1 cup raspberry vinaigrette
鈥?1/4 cup raspberry vodka (optional)
鈥?1/4 cup finely chopped mint leaves (optional)
鈥?Fresh mint sprigs, for garnish (optional)
鈥?Fresh raspberries, for garnish (optional)
Rinse chicken breasts and pat dry with paper towels. Place chicken in a large zip-top bag. Add raspberries, vinaigrette, vodka (if using) and chopped mint. Squeeze air out and seal bag. Gently massage the bag to mash raspberries. Marinate in the refrigerator for 1 to 4 hours.
Preheat grill to medium-high heat. Place chicken breasts on the grill and cook for 4 to 6 minutes per side. Remove from grill and place on serving platter. Garnish with fresh mint sprigs and fresh raspberries if so desired.
*********CHICKEN CACCIATORE
3 to 4 boneless, skinless chicken breast
1 jar spaghetti sauce
1 sm. can sliced olives
1 sm. onion, chopped
2 each celery stock, sliced
1 c. mushrooms, slices
1 c. carrots (optional) or any vegetable desired
1 pkg. macaroni (shells, elbow, etc.)
Cut chicken in bite size pieces. In crock pot, combine chicken, spaghetti sauce, olives, onion, celery, mushrooms and carrots. Cook on low 6 to 7 hours or high 3 to 4 hours. Cook macaroni. Place macaroni in bowl, spoon Chicken Cacciatore over. Great with french bread and a salad.
******* CHICKEN CORDON BLEU IN PASTRY
1 tub 8 oz refrigerated crescent rolls
录 cup spread able chive and onion cream cheese
4 thin slices of deli ham
4 boneless skinless chicken breast halves (4 oz each)
4 slices Swiss Cheese
On an ungreased baking sheet, separate dough into four rectangles; seal perforations. Spread 1 tablespoon cream cheese lengthwise down the center of the rectangle. Place ham widthwise over the dough. Arrange chicken in center of each rectangle. Wrap ham around chicken. At each end, pinch the dough together around chicken, forming points.
Bake at 375 for 15 minutes. Top with slice of Swiss cheese; bake 5 minutes longer or until cheese is melted and pastry is golden brown.
********ITALIAN HONEY MUSTARD BAKED CHICKEN
4 boneless skinless chicken breasts
1/3 c. Italian dressing
1 bulb garlic (or less/more to your taste)
3/4 tbsp mustard powder
3/4 tbsp honey
2 tsp salt
Preheat oven to 400F.
1. Place Chicken in a glass casserole dish that has a cover.
2. Sprinkle salt over chicken.
2. Pour Italian dressing over chicken.
3. Peel cloves from Garlic Bulb and scatter them over the chicken.
4. Sprinkle mustard powder over chicken.
5. Drizzle Honey over chicken.
6. Cover casserole dish and bake for 1 hour or until chicken is cooked through.
Serves 4.
Basil-Grilled Chicken on a Sourdough Baguette
2 lbs. chicken breast
1/4 C. pesto sauce (see recipe below)
2 T. olive oil
1 t. salt
2 t. cracked black pepper
1/4 lb. arugula or your favorite lettuce
3 plum tomatoes sliced
1/4 lb. provolone Cheese sliced
1 1/4 C. pesto aioli (*see recipe below)
1 loaf Sourdough Baguette cut in half lengthwise
*Pesto Sauce
1 C. packed basil leaves - fresh
1 T. pine nuts or walnuts lightly toasted
1 T. parmesan cheese finely grated
2 cloves garlic cloves
1 t. salt
*Pesto Aioli
1/2 C. pesto sauce
1/2 C. mayonnaise
Mix the pesto and the mayonnaise together. The pesto aioli can be made 2-3 days in advance. Cover and refrigerate.
Marinate the chicken in half of the pesto sauce and olive oil. Reserve the other half for the pesto aioli. Season the chicken with salt and pepper and grill until fully cooked.
Assembling the Tuscan Style Sandwiches
Cut the sourdough baguette in 1/2 lengthwise. Spread the pesto aioli on both sides of the bread. Layer the basil grilled chicken, plum tomatoes, provolone cheese and arugula. Cut the sandwich in 2-3 inch pieces.
Sprinkle them with salt and pepper, mince up some garlic and onion and add to a baking dish. Add about 3/4 cup of orange juice and one teaspoon of Madras Curry Powder (put the powder in the juice and stir then add to pan) cover with foil and bake about 1 1/2 hours. remove foil last 15 mins for some color. Baste often, and if you run low on liquid add more juice or water. (I would usually put is all together and let it sit for about an hour in the fridge, then cook) You can serve this with rice and peas and corn mixed (peas and corn mixed but not with the rice). If you have no curry just omit it.
STUFFED GRILLED CHICKEN BREASTS
6 split chicken breasts
1/2 lb Italian sausage meat
3 cloves fresh garlic, minced
4 strips hickory or maple flavored bacon, chopped
1/4 lb fresh mushrooms, finely chopped
2 tablespoons butter
1 tablespoon fresh parsley, minced
1/4 teaspoon paprika
1/2 cup bread crumbs
1/8 teaspoon each onion and garlic powder
1 cup sherry
6 bacon strips
salt and pepper, to taste
wooden toothpicks or butcher's string
Saut茅 the sausage meat with fresh, minced garlic in 1/2 tablespoon olive oil; as the sausage begins to take on color, add the 4 bacon strips and fry til bacon is crisp and sausage is slightly browned, removing meat as it cooks. Add butter to pan and saut茅 the mushrooms over medium heat. Stir in bread crumbs and parsley. Season with salt, pepper, onion powder, garlic powder and paprika. Stir together well and pour in sherry to moisten. Remove from heat and stir in the sausage mixture.
Preheat grill until it reaches 350掳F.
Split chicken breasts and pound with a meat mallet between sheets of plastic wrap. Do not make too thin. Spread sausage and bread crumbs mixture on eachchicken breast, and roll up so that chicken is stuffed on the inside. Wrap each piece with a strip of bacon and fasten with a wooden toothpick or tie into little bundles with cotton string that has been pre-soaked in water.
Spray chicken with olive oil spray and sprinkle lightly with garlic powder, paprika and black pepper.
Prepare grill for cooking over indirect heat, oiling the grates on the side opposite the lit burners so that chicken will not stick. Place chicken on the side of the grill which is not turned on, but leave the other side of the grill on high. Close cover on grill and watch temperature; reduce heat to 325掳F and continue to grill for about 15 minutes, then turn once and leave for another 15 minutes or so (this depends on the size of the chicken pieces).
When chicken is pierced with a fork and juices run clear, it is done.
If chicken appears dry during cooking, spray or baste as needed with olive oil spray or olive oil, but do not leave the grill cover up for too long or the heat will be lost.
During the last 15 minutes of cooking, Grilled Potatoes can be put on the hot grill as an excellent accompaniment to this dish.
or
PERFECT GRILLED CHICKEN
4 boneless, skinless chicken breast halves (1 lb.)
1/3 cup Kraft classic Caesar dressing
1/4 cup Kraft barbecue sauce, any flavor,
or Bull's-eye original barbecue sauce
Place chicken on cutting board and use a kitchen mallet, rolling pin or small sauce pot to flatten any thick ends. This step ensures even width and even cooking.
Pour dressing into a large resealable plastic bag.
Place chicken in bag with dressing. Seal bag and refrigrate 30 min. to 1 hour to marinate.
Preheat barbecue to medium heat. Remove chicken from plastic bag and discard marinade. Place chicken on barbecue; cover with lid. Grill 6 to 8 minutes on each side or until cooked through.
Brush with barbecue sauce during last few minutes of grilling time.
Prep: 5 min. total 1 hour 21 minutes (incl. marinating).
Makes 4 Servings.
or
CHICKEN TORTILLA CASSEROLE
3 cups cubed chicken
3/4 cup chicken broth
3 tbsp flour
1/4 cup butter
2 1/2 tbsp onions (chopped)
1 1/2 cup milk
1 1/2 oz jalepeno peppers
1 tsp salt
1 doz. tortillas, pulled into pieces, or taco chips
1/2 cup shredded cheese (preferably sharp)
1 1/2 cup chopped stewed/canned tomatoes
Melt butter, add onions and saute about 5 minutes. Add flour and cook till bubbly. Pour milk and broth in gradually, stirring until smooth. Add peppers and tomatoes and stir.
In a large casserole spread a layer of meat, then tortillas or tacos and cheese, repeat until all is used up. Pour sauce over this and sprinkle with cheese over entire casserole.
Bake at 350F degrees for 1/2 an hour our until bubbly. Serve hot.
Serves 6-8
ENJOY
Dijon mustard, apple juice, Parmesan cheese and garlic form a crispy and delicious coating on chicken breasts in this easy recipe.
INGREDIENTS:
1/2 cup dijon mustard
1/4 cup apple juice
2 cloves garlic, minced
2 cups fresh soft bread crumbs
1 cup grated Parmesan cheese
1 Tbsp. butter, melted
1/4 tsp. salt
1/8 tsp. pepper
2 tsp. dried parsley flakes
8 boneless, skinless chicken breast halves
PREPARATION:
Line a 13x9'; pan with foil and preheat oven to 375 degrees.
In shallow pan, mix mustard, apple juice, and garlic. In other pan, mix the crumbs, cheese, parsley, melted butter, salt, pepper, and parsley flakes
Coat chicken in the mustard mixture, then roll it in the crumb mixture until thoroughly coated. Place the chicken in prepared pan and bake for 20-30 minutes, until golden brown and thoroughly cooked. Serves 8
Pecan Chicken
4 boneless, skinless chicken breasts
1/4 cup honey
1/4 cup Dijon mustard
1 cup pecans, finely chopped
Place each piece of chicken between 2 sheets of wax paper; flatten to 1/4-inch thickness, using meat mallet or rolling pin. Set aside. Combine honey and mustard; spread on both sides of chicken and dredge chicken in chopped pecans. Arrange chicken in a shallow baking dish, slightly greased. Bake at 350 degrees for 30 minutes or until tender. Serves 4
Does anyone have a recipe for chicken in black pepper sauce?
My favorite chinese restaurant used to serve this, but they closed down last year. Please help me out!!!! :)Does anyone have a recipe for chicken in black pepper sauce?
For the Stir-Fry
1 lb boneless skinless chicken thighs (skinless boneless breast substitution ok)
6 tablespoons cornstarch
1 large onion, diced
1 cup frozen peas and carrots
cooking oil
hot steamed rice
For the Sauce
1/4 cup oyster sauce
1 teaspoon dark soy sauce
1 teaspoon black pepper
1/2 teaspoon white pepper
1 teaspoon rice wine or sake
Not the one? See other Chinese Chicken with Black Pepper Sauce Recipes
%26lt; 30 mins Main Dish
Low Fat Main Dish
Chinese Main Dish
Chicken Thighs/Legs Main Dish
Spicy Main Dish
Note: This recipe calls for boneless thigh meat, which is preferred, but I tried using breast meat and the result was fine also.
Mix together sauce ingredients in a small bowl and set aside.
Cut chicken into a small dice, about 1/4-inch.
Heat 1-2 cups peanut or other cooking oil in your wok.
Place cornstarch in a small bowl and begin to dust chicken pieces, shaking off excess.
Fry in hot oil in small batches until crispy and golden, about 2-3 minutes; drain.
Remove oil from wok and discard.
Heat 1 tbsp oil in wok and stir-fry onion about 1 minute; add peas and carrots and cook another 30 seconds.
Add sauce mixture to wok along with chicken pieces and stir to coat everything evenly.
Serve at once with hot steamed rice.
HOPE THiiS HELPS`Z!!!!Does anyone have a recipe for chicken in black pepper sauce?
1 lb chicken breast meat
3 oz spinach leaves
1 tsp grated ginger
1 tsp minced garlic
1/2 tsp black pepper corn
Soup stock
Sugar
Salt
Potato starch
Dark soya
Oyster sauce
Shao Shing cooking wine
Sesame seed oil
Directions:
Preparation:
- Wash and clean chicken breast meat. Pad dry. Cut into slices
- Marinate meat with salt, starch and Shao Shing wine for 2 hrs
- Select the tender leaves from spinach stalk. Wash and pad dry
Directions:
- Place spinach leaves in a 180F deep fryer and fry for 30 sec. Take out and drain of excess oil
- Heat wok and then oil to 180F. Place chicken in hot oil and stir continuously for 1 min. Take out and drain off excess oil
- Scoop out excess oil from the heated wok and add in minced garlic, grated ginger, and chicken. Cook until chicken slices are well done
- Add in cooking wine and 2 tbsp soup stock
- Add salt, sugar, dark soya, oyster sauce, and then the potato stock to thicken the sauce
- Place chicken slices in the middle of round plate and surround the meat with fried spinach leaves
For the Stir-Fry
1 lb boneless skinless chicken thighs (skinless boneless breast substitution ok)
6 tablespoons cornstarch
1 large onion, diced
1 cup frozen peas and carrots
cooking oil
hot steamed rice
For the Sauce
1/4 cup oyster sauce
1 teaspoon dark soy sauce
1 teaspoon black pepper
1/2 teaspoon white pepper
1 teaspoon rice wine or sake
Not the one? See other Chinese Chicken with Black Pepper Sauce Recipes
%26lt; 30 mins Main Dish
Low Fat Main Dish
Chinese Main Dish
Chicken Thighs/Legs Main Dish
Spicy Main Dish
Note: This recipe calls for boneless thigh meat, which is preferred, but I tried using breast meat and the result was fine also.
Mix together sauce ingredients in a small bowl and set aside.
Cut chicken into a small dice, about 1/4-inch.
Heat 1-2 cups peanut or other cooking oil in your wok.
Place cornstarch in a small bowl and begin to dust chicken pieces, shaking off excess.
Fry in hot oil in small batches until crispy and golden, about 2-3 minutes; drain.
Remove oil from wok and discard.
Heat 1 tbsp oil in wok and stir-fry onion about 1 minute; add peas and carrots and cook another 30 seconds.
Add sauce mixture to wok along with chicken pieces and stir to coat everything evenly.
Serve at once with hot steamed rice.
HOPE THiiS HELPS`Z!!!!Does anyone have a recipe for chicken in black pepper sauce?
1 lb chicken breast meat
3 oz spinach leaves
1 tsp grated ginger
1 tsp minced garlic
1/2 tsp black pepper corn
Soup stock
Sugar
Salt
Potato starch
Dark soya
Oyster sauce
Shao Shing cooking wine
Sesame seed oil
Directions:
Preparation:
- Wash and clean chicken breast meat. Pad dry. Cut into slices
- Marinate meat with salt, starch and Shao Shing wine for 2 hrs
- Select the tender leaves from spinach stalk. Wash and pad dry
Directions:
- Place spinach leaves in a 180F deep fryer and fry for 30 sec. Take out and drain of excess oil
- Heat wok and then oil to 180F. Place chicken in hot oil and stir continuously for 1 min. Take out and drain off excess oil
- Scoop out excess oil from the heated wok and add in minced garlic, grated ginger, and chicken. Cook until chicken slices are well done
- Add in cooking wine and 2 tbsp soup stock
- Add salt, sugar, dark soya, oyster sauce, and then the potato stock to thicken the sauce
- Place chicken slices in the middle of round plate and surround the meat with fried spinach leaves
Do you have the recipe for chicken pie?
CHICKEN PIE
1 whole chicken, thawed
1/2 lb. fresh peeled carrots, washed %26amp; sliced
4 fresh peeled potatoes, washed %26amp; cubed
3 ribs fresh celery, washed %26amp; sliced
1/2 fresh onion, chopped
1/2 can each corn %26amp; green beans
1 box Pillsbury (or similar) refrigerated pie crust
2 boxes Stove-Top (or similar) stuffing mix
1/2 cup milk
flour or cornstarch
seasonings: chicken boullion (or similar), poultry seasoning, salt, pepper, garlic powder, butter
Wash chicken %26amp; boil on stove for 1 hour. Remove chicken from pot %26amp; boil fresh vegetables in the broth until soft.
While the chicken is cooling, prepare stuffing as directed. Pat down into the bottom of a greased 9x13 casserole dish.
Prepare pie crust for use, as directed on the box. Remove veggies from pot with slotted spoon. Place on top of stuffing in pan. Add the canned vegetables as well.
Remove chicken from bones. Place large chunks of chicken atop the vegetables. Reserve 3 cups of broth to a medium saucepan. Add 1/2 cup milk and seasonings to taste. Bring to a boil, and thicken with flour or cornstarch.
Pour this gravy over the casserole. Top the casserole with the two pie crusts, trimming as necessary.
Bake at 400 degrees until casserole is bubbly and crust is done.Do you have the recipe for chicken pie?
Try the following
Oriental chicken pie
6 fresh or dried shiitake mushrooms
陆 roasted or poached chicken
4 shallots, or 1 small onion
2 tbsp vegetable oil
1 tbsp plain flour
110ml/4fl oz chicken stock
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp hoi sin or plum sauce
2 tbsp coriander leaves
500g/1lb 2oz packet frozen puff pastry
1 egg, yolk only, beaten with
1 tbsp milk
110g/4oz mange tout, julienned
Method
1. Soak the dried mushrooms in hot water for 30 minutes.
2. Heat the oven to 200C/400F/Gas 6.
3. Shred the meat from the chicken and finely chop.
4. Finely slice the shallots or onion. Drain the dried mushrooms, trim off the stalks and finely slice. Trim and finely slice the fresh mushrooms if using.
5. Heat the oil, and cook the shallots gently until soft. Sprinkle with the flour, and cook, stirring constantly, for 2 minutes, then gradually add the chicken stock, stirring.
6. Add the mushrooms and soy sauce, oyster and hoi sin sauces and simmer for 5 minutes. Remove from the heat, stir in the chicken and coriander leaves, and leave to cool.
7. Thaw the pastry, roll out, and cut into 8x15 cm squares. Plop 1 hearty tbsp of the mixture on four of the squares, top with the remaining squares, and press down around the filling. Place a large glass or small Chinese bowl over the top, and trim into a circle.
8. Brush with egg yolk, cut a small slash in the top, and bake for 20 minutes or until golden.
9. Serve with julienned mange tout on the side.
or
500g ready-made shortcrust pastry
50g Butter
2 chicken breasts, chopped into chunks
1 onion, chopped
1 garlic clove, chopped
200g chestnut mushrooms, halved
1 bunch thyme
1 splash white wine, for de-glazing
2 tbsp chopped flat-leafed parsley
500g pre-rolled, ready-made puff pastry
1 egg beaten, for glazing
4 parsley sprigs, to garnish
For the bechamel sauce
300ml milk
1 blade mace
1 slice onion
4 white peppercorns
1 bay leaf
20g butter
20g plain flour
1 tbsp wholegrain mustard
1 pinch salt and fresh ground black pepper
Method
1. Preheat the oven to 200C/gas 6. Line a pie dish with 500g of shortcrust pastry, line with baking parchment, fill with baking beans and bake blind for 20 minutes.
2. Meanwhile, make the bechamel sauce. Place the milk, mace, onion, peppercorns and bay leaf in a heavy-based saucepan and slowly bring to simmering point. Remove from direct heat and set aside to infuse for 8-10 minutes. Strain through a sieve.
3. In a separate pan, melt 20g of butter. Remove from the heat and stir in the flour. Return to the hob and cook for 1 minute. Remove from the heat again and gradually add the strained milk to the mixture.
4. Return the sauce to the heat once more, add the mustard and stir continuously until boiling. Simmer, stirring well, for 2 minutes and season with salt and freshly ground pepper.
5. Meanwhile, heat 50g of butter in a frying pan, add the chicken and fry until browned on all sides. Add the onion, garlic and mushrooms and fry until the onions have softened - about 5 minutes.
6. Add the white wine, stirring to deglaze the pan, and sprinkle in the chopped parsley.
7. Place the chicken mixture in the pastry-lined pie case and pour over the b茅chamel sauce. Cover with the puff pastry, pinching around the edges, and brush with egg wash.
8. Bake in the oven at 200C/gas 6 for 30 minutes until golden brown and serveDo you have the recipe for chicken pie?
ngredients
1 medium green pepper, sliced
50g/20z button mushrooms
10g/ 陆oz butter
400g/14oz cooked chicken, shredded
225g/8oz puff or flaky pastry (ready-made is fine)
1 egg, beaten
For the sauce
25g/1oz butter
25g/1oz flour
150-200ml/6-7fl oz chicken stock
2-3 tbsp double cream
squeeze of lemon juice
sprig of fresh tarragon
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Blanch the pepper for 2-3 minutes in a saucepan of boiling salted water, then drain, refresh in cold water and drain again.
3. Wipe the mushrooms and cut into quarters. Saut茅 in the 10g/1/2oz butter for 2-3 minutes, then set aside.
4. For the sauce, melt the 25g/1oz butter in a heavy-bottomed saucepan, add the flour and cook slowly over a low heat until the mixture is straw-coloured. Pour in the chicken stock, turn up the heat and stir constantly until simmering. Add the cream and reduce until the sauce has a syrupy consistency. Add the lemon juice and tarragon.
5. Turn off the heat, add the chicken, peppers and mushrooms to the pan.
6. Butter an ovenproof dish large enough to hold the chicken pie mixture with room to spare. Add the chicken mixture to the dish.
7. Roll out the pastry on a floured work surface, to a thickness of about 0.25in/1cm. Place the pastry over the filling and carefully trim the edges. Use the trimmings to make cut-out shapes to decorate the surface of the pie. Cut a couple of air holes with a knife to allow the steam to escape. Brush the pastry with the beaten egg.
8. Bake the pie in the preheated oven for about 25-35 minutes. The top should be nicely browned and the filling piping hot. Remove, allow to cool slightly and serve.
CHICKEN PIE
1 whole chicken, thawed
1/2 lb. fresh peeled carrots, washed %26amp; sliced
4 fresh peeled potatoes, washed %26amp; cubed
3 ribs fresh celery, washed %26amp; sliced
1/2 fresh onion, chopped
1/2 can each corn %26amp; green beans
1 box Pillsbury (or similar) refrigerated pie crust
2 boxes Stove-Top (or similar) stuffing mix
1/2 cup milk
flour or cornstarch
seasonings: chicken boullion (or similar), poultry seasoning, salt, pepper, garlic powder, butter
Wash chicken %26amp; boil on stove for 1 hour. Remove chicken from pot %26amp; boil fresh vegetables in the broth until soft.
While the chicken is cooling, prepare stuffing as directed. Pat down into the bottom of a greased 9x13 casserole dish.
Prepare pie crust for use, as directed on the box. Remove veggies from pot with slotted spoon. Place on top of stuffing in pan. Add the canned vegetables as well.
Remove chicken from bones. Place large chunks of chicken atop the vegetables. Reserve 3 cups of broth to a medium saucepan. Add 1/2 cup milk and seasonings to taste. Bring to a boil, and thicken with flour or cornstarch.
Pour this gravy over the casserole. Top the casserole with the two pie crusts, trimming as necessary.
Bake at 400 degrees until casserole is bubbly and crust is done.
MMMM---DELICIOUS! Well worth its effort!
1 whole chicken, thawed
1/2 lb. fresh peeled carrots, washed %26amp; sliced
4 fresh peeled potatoes, washed %26amp; cubed
3 ribs fresh celery, washed %26amp; sliced
1/2 fresh onion, chopped
1/2 can each corn %26amp; green beans
1 box Pillsbury (or similar) refrigerated pie crust
2 boxes Stove-Top (or similar) stuffing mix
1/2 cup milk
flour or cornstarch
seasonings: chicken boullion (or similar), poultry seasoning, salt, pepper, garlic powder, butter
Wash chicken %26amp; boil on stove for 1 hour. Remove chicken from pot %26amp; boil fresh vegetables in the broth until soft.
While the chicken is cooling, prepare stuffing as directed. Pat down into the bottom of a greased 9x13 casserole dish.
Prepare pie crust for use, as directed on the box. Remove veggies from pot with slotted spoon. Place on top of stuffing in pan. Add the canned vegetables as well.
Remove chicken from bones. Place large chunks of chicken atop the vegetables. Reserve 3 cups of broth to a medium saucepan. Add 1/2 cup milk and seasonings to taste. Bring to a boil, and thicken with flour or cornstarch.
Pour this gravy over the casserole. Top the casserole with the two pie crusts, trimming as necessary.
Bake at 400 degrees until casserole is bubbly and crust is done.Do you have the recipe for chicken pie?
Try the following
Oriental chicken pie
6 fresh or dried shiitake mushrooms
陆 roasted or poached chicken
4 shallots, or 1 small onion
2 tbsp vegetable oil
1 tbsp plain flour
110ml/4fl oz chicken stock
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp hoi sin or plum sauce
2 tbsp coriander leaves
500g/1lb 2oz packet frozen puff pastry
1 egg, yolk only, beaten with
1 tbsp milk
110g/4oz mange tout, julienned
Method
1. Soak the dried mushrooms in hot water for 30 minutes.
2. Heat the oven to 200C/400F/Gas 6.
3. Shred the meat from the chicken and finely chop.
4. Finely slice the shallots or onion. Drain the dried mushrooms, trim off the stalks and finely slice. Trim and finely slice the fresh mushrooms if using.
5. Heat the oil, and cook the shallots gently until soft. Sprinkle with the flour, and cook, stirring constantly, for 2 minutes, then gradually add the chicken stock, stirring.
6. Add the mushrooms and soy sauce, oyster and hoi sin sauces and simmer for 5 minutes. Remove from the heat, stir in the chicken and coriander leaves, and leave to cool.
7. Thaw the pastry, roll out, and cut into 8x15 cm squares. Plop 1 hearty tbsp of the mixture on four of the squares, top with the remaining squares, and press down around the filling. Place a large glass or small Chinese bowl over the top, and trim into a circle.
8. Brush with egg yolk, cut a small slash in the top, and bake for 20 minutes or until golden.
9. Serve with julienned mange tout on the side.
or
500g ready-made shortcrust pastry
50g Butter
2 chicken breasts, chopped into chunks
1 onion, chopped
1 garlic clove, chopped
200g chestnut mushrooms, halved
1 bunch thyme
1 splash white wine, for de-glazing
2 tbsp chopped flat-leafed parsley
500g pre-rolled, ready-made puff pastry
1 egg beaten, for glazing
4 parsley sprigs, to garnish
For the bechamel sauce
300ml milk
1 blade mace
1 slice onion
4 white peppercorns
1 bay leaf
20g butter
20g plain flour
1 tbsp wholegrain mustard
1 pinch salt and fresh ground black pepper
Method
1. Preheat the oven to 200C/gas 6. Line a pie dish with 500g of shortcrust pastry, line with baking parchment, fill with baking beans and bake blind for 20 minutes.
2. Meanwhile, make the bechamel sauce. Place the milk, mace, onion, peppercorns and bay leaf in a heavy-based saucepan and slowly bring to simmering point. Remove from direct heat and set aside to infuse for 8-10 minutes. Strain through a sieve.
3. In a separate pan, melt 20g of butter. Remove from the heat and stir in the flour. Return to the hob and cook for 1 minute. Remove from the heat again and gradually add the strained milk to the mixture.
4. Return the sauce to the heat once more, add the mustard and stir continuously until boiling. Simmer, stirring well, for 2 minutes and season with salt and freshly ground pepper.
5. Meanwhile, heat 50g of butter in a frying pan, add the chicken and fry until browned on all sides. Add the onion, garlic and mushrooms and fry until the onions have softened - about 5 minutes.
6. Add the white wine, stirring to deglaze the pan, and sprinkle in the chopped parsley.
7. Place the chicken mixture in the pastry-lined pie case and pour over the b茅chamel sauce. Cover with the puff pastry, pinching around the edges, and brush with egg wash.
8. Bake in the oven at 200C/gas 6 for 30 minutes until golden brown and serveDo you have the recipe for chicken pie?
ngredients
1 medium green pepper, sliced
50g/20z button mushrooms
10g/ 陆oz butter
400g/14oz cooked chicken, shredded
225g/8oz puff or flaky pastry (ready-made is fine)
1 egg, beaten
For the sauce
25g/1oz butter
25g/1oz flour
150-200ml/6-7fl oz chicken stock
2-3 tbsp double cream
squeeze of lemon juice
sprig of fresh tarragon
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Blanch the pepper for 2-3 minutes in a saucepan of boiling salted water, then drain, refresh in cold water and drain again.
3. Wipe the mushrooms and cut into quarters. Saut茅 in the 10g/1/2oz butter for 2-3 minutes, then set aside.
4. For the sauce, melt the 25g/1oz butter in a heavy-bottomed saucepan, add the flour and cook slowly over a low heat until the mixture is straw-coloured. Pour in the chicken stock, turn up the heat and stir constantly until simmering. Add the cream and reduce until the sauce has a syrupy consistency. Add the lemon juice and tarragon.
5. Turn off the heat, add the chicken, peppers and mushrooms to the pan.
6. Butter an ovenproof dish large enough to hold the chicken pie mixture with room to spare. Add the chicken mixture to the dish.
7. Roll out the pastry on a floured work surface, to a thickness of about 0.25in/1cm. Place the pastry over the filling and carefully trim the edges. Use the trimmings to make cut-out shapes to decorate the surface of the pie. Cut a couple of air holes with a knife to allow the steam to escape. Brush the pastry with the beaten egg.
8. Bake the pie in the preheated oven for about 25-35 minutes. The top should be nicely browned and the filling piping hot. Remove, allow to cool slightly and serve.
CHICKEN PIE
1 whole chicken, thawed
1/2 lb. fresh peeled carrots, washed %26amp; sliced
4 fresh peeled potatoes, washed %26amp; cubed
3 ribs fresh celery, washed %26amp; sliced
1/2 fresh onion, chopped
1/2 can each corn %26amp; green beans
1 box Pillsbury (or similar) refrigerated pie crust
2 boxes Stove-Top (or similar) stuffing mix
1/2 cup milk
flour or cornstarch
seasonings: chicken boullion (or similar), poultry seasoning, salt, pepper, garlic powder, butter
Wash chicken %26amp; boil on stove for 1 hour. Remove chicken from pot %26amp; boil fresh vegetables in the broth until soft.
While the chicken is cooling, prepare stuffing as directed. Pat down into the bottom of a greased 9x13 casserole dish.
Prepare pie crust for use, as directed on the box. Remove veggies from pot with slotted spoon. Place on top of stuffing in pan. Add the canned vegetables as well.
Remove chicken from bones. Place large chunks of chicken atop the vegetables. Reserve 3 cups of broth to a medium saucepan. Add 1/2 cup milk and seasonings to taste. Bring to a boil, and thicken with flour or cornstarch.
Pour this gravy over the casserole. Top the casserole with the two pie crusts, trimming as necessary.
Bake at 400 degrees until casserole is bubbly and crust is done.
MMMM---DELICIOUS! Well worth its effort!
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