What's Cooking

Sauced Sweet and Sour Chicken

2-3 lbs skinned chicken (breasts, thighs, drumsticks)
6 oz frozen lemonade concentrate
3 T brown sugar
3 T ketchup
1 T vinegar
2 T cornstarch

Place chicken in crockpot. Sprinkle with ¼ t salt.

Combine remaining ingredients except cornstarch and pour over chicken. Cook for 6-7 hours on low or 3-3.5 hours on high. Transfer to platter, cover and keep warm.

Pour liquid into saucepan. Skim off fat. Combine cornstarch and 2 T cold water, stir into pan. Cook and stir over medium heat until thickened and bubbly, then 2 minutes more. Spoon over chicken. Serve with rice.

Chicken Drumsticks with Barbecue Sauce

3 lbs drumsticks
1-1/2 c bottled barbecue sauce
¼ c honey
2 t mustard
1-1/2 t Worcestershire sauce

Place meat in broiler pan and broil 4-5 inches from heat for 20 minutes or until lightly browned, turning once. Then place in crockpot.

Combine rest of ingredients, pour over chicken, cook on low for 3-4 hours or high for 1.5-2 hours.

Country Style Chicken Pie

15 small white onions
2 cans chicken broth
4 medium carrots
8 oz fresh mushrooms
6 T butter
1/3 c flour
1 t tarragon
¼ c sherry
½ c cream
Dash salt and pepper
2 c cooked cubed chicken
1 egg white
1 T water

Pastry for 9-inch single crust

Place onions and broth in large pot. Bring to slow boil on medium heat and cook 10 minutes. Add carrots and cook for 20 minutes. Stir in mushrooms, remove from heat and let stand.

In saucepan, melt butter over low heat. Stir in flour and cook for 1 minutes. Do not brown. Add other can of broth, tarragon, and sherry. Cook over medium heat until mixture thickens, 7-10 minutes. Add cream, salt, and pepper. Blend well, set aside.

Drain cooked vegetables and place in greased 1.5-quart casserole. Add chicken and sauce; mix thoroughly.

Roll out pastry to fit top of casserole. Place pastry over chicken mixture and crimp edges. Decorate with leftover pastry. Beat egg white and water together with fork, brush mixture over pastry.

Bake at 375 for 30-40 minutes.

Mom's Chicken Satay

1 pkg boneless chicken breasts

Marinade
2 cloves garlic 
2T soy sauce 
2 t sesame oil 
2 t lime juice 
1 t ground cumin

Mix first 5 ingredients. Slice breasts into thin strips, marinate. Make the sauce. 

Sauce
1/2 c peanut butter 
1/4 c green onion 
2 cloves garlic 
1 T honey 
2 t soy sauce 
1 t curry 
1 t cumin 
1 t ground coriander
1 c water 

Combine all but water in saucepan and cook over medium heat; add water slowly -- should take  3–5 min. 

Grill the chicken.  Serve with sauce. 

 

Lil Luna Chicken Alfredo Casserole

12 oz. pkg penne pasta
3 boneless skinless chicken breasts marinated in Italian dressing if desired
vegetable oil
1/4 tsp thyme
1/4 tsp poultry seasoning
salt and pepper to taste
2 TB olive oil
1/2 c butter
2 tsp minced garlic
4 TB flour
3 c half and half
3 c milk
3 c Kraft Italian Five Cheese Blend divided
Italian Seasoning, garnish

The night before, marinate the chickenin a bag of Italian dressing.

When ready to make dinner, cook pasta as directed. Drain and set aside.

While pasta is cooking, heat 1–2 TB of oil in a skillet on medium heat. Slice marinated chicken into thin pieces. In a bowl mix salt, pepper, thyme and poultry seasoning and rub it on all sides of chicken. Add chicken to hot oil and cook on both sides until done (about 15-20 minutes). Remove to a plate to let cool. Cut into bite size pieces

While chicken is cooling, preheat oven to 350 and start on sauce. In a separate large skillet, melt the butter; add garlic and cook for 2 minutes. Using a wire whisk, mix in flour and stir until bubbly. Mix in half & half and milk, stir to combine. Bring to a boil and then reduce to low heat and simmer for 5 minutes. Whisk in 1½ cup of cheese. Cook an additional 5 minutes until sauce starts to thicken. Remove from heat.

In a large bowl, combine chicken, pasta, and sauce. Mix well. Spread into a buttered 9x13 baking pan and sprinkle with an additional 1½ cup of cheese.

Sprinkle with pepper and bake for 30 minutes or until bubbly and golden brown.

Roasted Paprika Chicken

1/4 c smoked paprika
2 T fresh thyme
3 T EVOO
2 t kosher salt
1 t coarse pepper
5 lb skin on bone in breast and thighs
2 lemons sliced thin

Preheat oven to 425

Stir first 5 ingredients into a paste.

Loosen but do not detach skin, spread half the paste and place lemons slices under skin.  Rub rest of paste on outside of skin.

Arrange chicken on lightly greased rack on a foil lined pan. Bake 40 min. or til 165 degrees. Let stand 5 min, brush with pan juices before serving.

Chicken and Gnocchi

Gnocchi:
1 c soft fresh breadcrmbs
1/2  c chicken broth
1 oz parmesan cheese, grated
2 large egg yolks, lightly beaten
1-1/2 T parsley
1 t fresh thyme
1/4 t salt
1/8 t pepper
1/2 c flour

Chicken
2 fresh thyme sprigs
1 fresh sage sprrig
string
4 T butter
2 carrots, sliced thin (1 c) 
1 celery rib, chopped (1/2 c)
1 t garlic powdr
1/2 c dry white wine
1/4 c flour
4 c chicken broth
4 c shredded cooked chicken

1: Prepare gnocchi:  stir first 8 ingredients in a large bowl until smooth. Gently fold in flour until just blended—dough should be sticky, not loose. If not, stir in additional flour 1 T at a time.)

2: Spoon dough into plastic bag and snip one end Pipe 10 to 12 1-inch dough pieces into boiling salte water, ook 2-3 min, until they float. Transfer to a grease pan using a slottedsppon. Cover with plastic wrap. repeat eith remaning dough. 

3: Prepare chicken: Tie thyme and sage together with kitchen string. Melt butter in a dutch oven over medium heat. Add carrots, celery and herb bundle, cook  minutes or until carrots are tender. Add garlik, ook 1 minute. Add wine, cook 2 minutes or until reduced by half. Sprinkle with flour, cook stirring onstantly, 1 minutes. Whisk in broth gradually.

4: Boil over medium-high heat. Reduce to medium low, simmer 20 minutes or until slightly thickened. Discard herb bundle. Add chicken and gnocchi, cook  minutes or until hot. 

 

Baked Orange Chicken

• 1 cup orange juice, freshly-squeezed
• 1 tablespoon grated orange zest
• 6 tablespoons vinegar
• 4 tablespoons soy sauce
• ½ cup brown sugar, packed
• 2 tsp. garlic powder
• 2 tsp. ginger
• 6 chicken breasts, boneless and skinless
• 2 tablespoons corn starch
• 2 tablespoons water
• ¼ - ½ tsp. red pepper flakes (optional)

Preheat the oven to 400 degrees. Lightly grease the bottom and sides of a 9x13 baking dish. Place the chicken breasts in a single layer on the bottom of the prepared baking dish.

In a mixing bowl, combine the orange juice, orange zest, vinegar, soy sauce, brown sugar, garlic powder, and ginger. Pour the orange mixture over the chicken. Bake for 45 minutes or until the chicken is no longer pink in the middle.

Remove the chicken from the oven. Pour the juices into a sauce pan and bring to a boil over medium-high heat. In a small bowl, mix together the cornstarch and water, then add it to the juices. Cook, stirring constantly, until the sauce has thickened. Add the red pepper flakes, if using. Pour the sauce over the chicken. Serve with rice.

Lemon Chicken

2 chicken breasts, sliced in quarters
2 t soy sauce
dash salt and white pepper
1 t sherry
1 egg, lightly beaten

3 T cornstarch
2 T flour
3 c oil

Lemon sauce:
1/2 c chicken broth
1/4 c honey
1/4 c sugar
2 T water
1/2 t salt
2 t cornstarch
1 t sesame oil
1/4 c lemon juice
1 T oil

Combine all marinade ingredients. Place chicken in shallow dish and cover with marinade. Refrigerate 30 minutes. Reserve marinade. 

Heat 3 c oil in a wok at 375.  While oil is heating, mix reserved marinade with 3 T cornstarch and flour. Dip chicken into this batter. Lower into hot oil with slotted spoon. Deep fry until light brown. Remove from oil with strainer and let drain on paper towels. 

Remove all but 1 T of oil from wok. Hat to 350. Mix lemon sauce ingredients into oil stir and boil. Continue utnil sauce is slightly thickened. Pour over chicken. 

 

Greek Chicken

1/4 c olive oil
2 T lemon juice
3 T oregano
Garlic powder
1 t pepper
1/2 t salt
4 boneless skinless breasts

Combine all but breasts in ziploc bag. Add breasts and turn once to coat. Refrigerate 1-4 hours. Saute or grill.