Mantesh

Chicken - 25 Classic Dinners

Nancy N Wilson
Blurtigo Holdings, LLC (2012)

Rating: ★★★★★

***
## **
Classic Chicken Dinners, *****Volume IV* in the* Mama's Legacy Series, *provides a wonderful cache of chicken recipes that
will serve you extremely well over the years.**
These recipes can create the foundation on which you can build as the years go by.

The dishes will not only please your family today, but can be passed down through the generations for others to enjoy. You will
find traditional chicken recipes that every cook should know how to prepare, plus a few extras for the busy modern day woman
or man,who simply loves to cook.

Chicken has always been the primary meat served in our home, so I have tried almost every kind of chicken recipe there is.
The only non-chicken recipe in the collection is a bonus - my personal **Thanksgiving Turkey and Dressing **recipe that I
couldn't resist sharing.

The 25 recipes range from quick and easy pasta dishes to more complicated fare such as **Chicken Divan, Chicken Étouffé,
and **Coq Au Vin.*

None of them are particularly difficult, but a few require extra time to prepare well. They are all delicious.** *Happy Cooking!***

*
 Mama’s Legacy Mantesh
Volume IV – 4th Edition

Chicken
25 Classic Dinners

By Nancy N. Wilson
 Chicken
25 Classic Dinners Mantesh
Mama’s Legacy Series
Volume IV (4th Edition)
© Blurtigo Holdings, LLC
First Published 2012 – Printed in United States of America

All Rights Reserved. No part of this publication may be reproduced in any form or by any means, including scanning,
photocopying, or otherwise without prior written permission of the copyright holder.

Disclaimer and Terms of Use: The Author and Publisher have strived to be as accurate and complete as possible in the creation of this book.
While all attempts have been made to verify information provided in this publication, the Author and Publisher assume no responsibility for
errors, omissions, or contrary interpretation of the subject matter herein. Any perceived slights of specific persons, peoples, or organizations
are unintentional.
 Mantesh
Mama’s Legacy Cookbook Series
Dedication
My four amazing children
Whitney, Brooke, Bryce, and Brock - and their father, Buzz.
Each of them was willing to try everything that I prepared,
experiments and all.
There were more than a few times that we tossed the dinner in the trash and opted for our family default dinner,
pancakes and scrambled eggs.
It is also dedicated to my dear mother-in-law, Charlotte.
She introduced me to the wonderful world of food.

It was because of her encouragement that I was able to develop the confidence to test my cooking wings!
 … for buying my book.
If you enjoy it, please take a minute and post
a review on Amazon
Chicken – 25 Classic Dinners
For a complete list of my published books,
please, visit my Author’s Page…
http://amazon.com/author/nancywilson

Nancy N. Wilson
Other Books by This Author

Candy Making Made Easy

Instructions and 17 Starter Recipes

Cake Making Made Easy

Instructions and 60 Cakes

Mama’s Legacy Series

Seven Volumes Available

Dinner – 55 Easy Recipes (Volume I)

Breakfast and Brunch – 31 Delicious Recipes (Volume II)
Dessert – 50 Scrumptious Choices (Volume III)
Chicken – 25 Classic Dinners (Volume IV)
Mexican Favorites – 21 Traditional Recipes (Volume V)
Side Dishes – 41 Great Recipes (Volume VI)
Sauce Recipes – 50 Tasty Choices (Volume VII)
Sauce Recipes – 50 Tasty Choices (Volume VII)
Table of Contents Mantesh

Arroz con Pollo (Chicken with Rice)

Chicken A La Orange
Chicken and Dressing Casserole
Chicken and Dumplings
Chicken Cacciatore
Chicken Carbonara
Chicken Cordon Bleu
Chicken Del Sur
Chicken Divan
Chicken Étouffée
Chicken Jambalaya
Chicken Jerusalem
Chicken Paprika
Chicken Parmigiana
Chicken Piccata
Chicken with Chipotle Sauce
Coq Au Vin
French Chicken Fricassee
Fried Chicken with Garlic Walnut Sauce
Honey Barbecued Chicken
Lemon Barbecued Chicken
Rolled Stuffed Chicken Breast with Mustard Mornay Sauce
Southern Fried Chicken with Milk Gravy
Whole Roasted Chicken
Thanksgiving Turkey and Dressing
(Bonus Recipe)
Introduction
Dear Friends,
Welcome to Chicken – 25 Classic Dinners, Volume IV of Mama’s Legacy Cookbook Series.
This series was created in honor of all the wonderful women in my life who not only taught me how to cook, but also
shared with me their love of cooking.
I have been collecting recipes for over 60 years - the sources are numerous – beginning with my mother, then friends,
colleagues, church groups, cookbooks and finally a few updated versions of my own recipes from the Internet.
Some are in the original form – copied exactly from the paper they were originally written on, some have morphed a little
over the years and some are newer versions of long-held recipes that have been passed from friend to friend to friend.

I have tried to give credit to the original source when I know it. The origins include old cookbooks going back to my early
married years, recipes found in product packaging, and magazines that I have kept in a box in my pantry for eons.
Writing a cookbook has been a long-held dream of mine. I have a great passion for well-prepared, delicious food, and
hopefully this series will inspire you to stretch your creative cooking wings and begin to build your own collection of recipes
that can be shared with others.
Chicken is the fourth volume in the series and includes many of the traditional chicken recipes that every cook should
know how to prepare, plus a few extras for the busy modern day woman or man, who loves to cook.
I wanted the cookbook to contain a solid variety of traditional recipes with some unusual ones in the mix that could provide
a solid foundation for family dinners, yet good enough for entertaining. I think that I have accomplished that and hope that
you will agree.
Chicken has always been the primary meat served in our home, so I have tried almost every kind of chicken recipe there is.
The only non-chicken recipe in the collection is a bonus - my personal Thanksgiving Turkey and Dressing recipe that I
couldn’t resist sharing.
The 25 recipes in this cookbook range from quick and easy pasta dishes to more complicated fare such as Chicken Divan,
Chicken Étouffée, and Coq Au Vin. None of them are particularly difficult, but a few require extra time to prepare well. They
are all delicious.
With this cookbook, you will have a wonderful cache of chicken recipes that will serve you extremely well over the years –
and a foundation on which you can build as the years go by. The dishes will not only please your family today, but can be
passed down through the generations for others to enjoy.
.
A good friend of mine once said to me that there are three great pleasures in life: Laughter - Great Food - Making Love….
I agreed when he said it, and I still agree all these many years later.
What are your three greatest pleasures? I hope that food is one of them and that you will find great pleasure in creating the
dishes in this book as much as I found in writing them.
All the best,

Nancy N Wilson
P. S. I would love to hear about your cooking adventures. Please feel free to send me stories. Your personal favorite
recipes are also welcome, if you feel like sharing.
You can contact me at wilsonemarketing@gmail.com;
 Arroz con Pollo (Chicken with Rice) Mantesh

This classic Mexican dish is always a good choice!

Ingredients

8 Chicken thighs (about 6 oz each)

1 Tblsp Chili powder

2 Tblsp Olive oil

2 Small White onions, chopped

4 Ounces Cooked ham, finely diced - about ½ Cup (optional)

2 Fresh Jalapeno chilies, rinsed, stemmed, seeded and finely chopped

1 ½ Cups Long-grain rice

3 Cloves Garlic, minced

2 Cups Chicken broth

½ Tsp Dried oregano

1 Can (14 oz) Stewed tomatoes

1 ¾ Cups Frozen corn (9 oz) – OR 1 Cup frozen green peas (do not thaw)

1/3 Cup Chopped fresh mint leaves for garnish

Salt
Procedure
- Remove skin from chicken. Trim off and discard excess fat.
- Wash chicken thighs under cold running water and pat dry with paper towels.
- Rub chili powder all over the pieces - Lightly salt and pepper both sides of each piece.
- Heat olive oil in Dutch oven (or heavy frying pan with a lid - You need a 5 to 6 quart pan with high sides.
- Add chicken and brown on both sides (10 to 12 minutes total) - Add another tablespoon of oil, if needed.
- Remove browned chicken from pan and place on warm platter, set aside.
- Pour off all but 3 tablespoons of fat from the pan and reduce the heat to medium-low.
- Add onions, ham, and chilies - stir until onions are limp - 3 to 5 minutes.
- Reduce heat to medium and add rice, stirring continuously until rice is coated and slightly opaque.
- Add garlic and stir for one more minute.
- Add chicken broth and stewed tomatoes (including juices) - Bring to a boil over high heat, scraping the bottom of the pan with a wooden spoon to
loosen the browned bits.
- Place chicken pieces in the rice, including any accumulated juices from the chicken.
- Cover the pan and simmer over medium-low heat for 20 minutes.
- Add frozen corn or peas, plus 1/4 Cup mint. Cover again and cook until rice is tender - about 20 minutes more.
- Rice should be tender to bite and chicken no longer pink at the bone (cut to test)
- Taste and adjust the seasonings. Sprinkle with remaining mint.
- Serve immediately.
Servings: 4

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Nutrition Facts

Serving size: 1/4 of a recipe (21.9 ounces).

 Chicken A La Orange
A rich orange sauce makes this economical chicken dish not only an excellent family dinner, but delicious enough for guests.

Ingredients

3 Lbs Chicken Pieces - your choice - If you use breast halves, cut them in half again for easy serving.

2 Tblsp Butter

1 Tblsp Olive oil

1 Tsp Salt

1/8 Tsp Pepper

3 Tblsp Brown sugar, packed

1 Tblsp Cornstarch

1/8 Tsp Ground ginger

3 Large Carrots, peeled and cut into 2 ½ “ X ¼ “ strips

2/3 Cup Orange juice

1/3 Cup Orange marmalade

1 Tblsp Lemon juice

Procedure
- Cut chicken to piece size that you prefer, wash under cold running water and dry with paper towels.
- Heat butter and olive oil in large, heavy skillet.
- When hot, add chicken and brown on all sides - season with salt and pepper while cooking.
- Add all remaining ingredients and bring to a boil.
- Immediately reduce heat, cover, and simmer 25 to 35 minutes or until chicken and carrots are tender.
- Serve immediately with boiled and buttered new potatoes and steamed fresh green beans.
Servings: 5

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Nutrition Facts

Serving size: 1/5 of a recipe (4.2 ounces).

 Chicken and Dressing Casserole

Ingredients

4-5 Lbs Whole chicken (with skin)

3 Medium Carrots, peeled and quartered

1 Medium Onion, peeled and quartered

4 Stalks Celery, cut in large chunks

2 Quarts Water

14 Ounces Pepperidge Farm® Cornbread Stuffing

1 Tblsp Parsley, chopped

1 Small Onion, chopped

1 Stalk Celery, finely chopped

1 Tsp Poultry seasoning

½ Cup Butter (do not use margarine)

6 Tblsp Chicken Broth (that was set aside after cooking the chicken – or you can use milk)

1 Large Egg, lightly beaten

Salt and black pepper to taste

1 Cup Chicken fat (from broth)

2 Tsp Salt – adjust to taste

1 Cup Flour

4 Cups Chicken broth (from cooking chicken)

1 Cup Milk

4 Large Eggs, lightly beaten

1 Cup Extra Pepperidge Farm® Cornbread Stuffing

4 Tblsp Butter, melted

Procedure
CHICKEN
 - Cook chicken, 3 carrots, 4 stalks celery, onions, and salt in 2 quarts of water until chicken begins to fall off the bone - about 1 hour.
- Remove chicken and set aside to cool.
- Remove vegetables (discard) and set stock aside to cool for use in making the sauce
- When chicken is cool - remove all meat from bones - discard skin and bones

DRESSING
- Mix Pepperidge Farm® Cornbread stuffing, parsley, onion, celery, and poultry seasoning
- Whisk together in small bowl: Melted butter, Chicken broth (or milk) and egg
- Pour liquid over dressing mix and mix thoroughly – You may not have to use it all
- Season to taste with salt and pepper

SAUCE
- Skim ½ Cup chicken fat from broth and put in frying pan or heavy-duty sauce pan - add 1 ½ tsp salt and ½ Cup flour, cook until well-mixed and
bubbly (add butter to the mix if there is not enough chicken fat to make the full ½ Cup.)
- Gradually stir in 4 C broth and 1 C milk. Stir constantly and cook until thick.
- Remove from heat
- Add a little of the sauce to the whipped eggs - stirring constantly so eggs do not cook. Pour egg/sauce mixture back into the full pan of sauce - mix
well
- Place over low heat and cook or 3-4 minutes, stirring constantly

TOPPING
- Mix 1 Cup Pepperidge Farm® Cornmeal Stuffing with 4 tablespoons melted butter

ASSEMBLE THE CASSEROLE

- Butter bottom of large casserole dish
- Spread dressing evenly in pan
- Layer with chicken
- Pour sauce evenly over dressing and chicken and then sprinkle with extra dressing/ butter mixture
- Bake at 350 degrees F for 20 minutes - or until heated through and topping is lightly browned

Servings: 10
Preparation Time: 30 minutes

Return to Table of Contents

Nutrition Facts

Serving size: 1/10 of a recipe (24.7 ounces).

Recipe Tips
- The chicken can be cooked in advance, skinned, de-boned and refrigerated. Be sure to save the broth, too.
- The casserole must be cooked as soon as it is assembled. DO NOT prepare the night before and refrigerate.
 Chicken and Dumplings

Chicken and dumplings was an important comfort food for my children when they were young (and they still love it today as adults).For some
reason, it seems especially delicious when it is freezing cold outside.

Ingredients

CHICKEN SOUP

1 Small Chicken or two large breasts (Do not use too much chicken)

4 Chicken bouillon cubes

4 Stalks Celery, trimmed and sliced thinly on diagonal

2 Large Carrots, peeled and sliced thinly on diagonal

1 Large Onion, chopped finely

1 Clove Garlic (large), minced

2 Quarts Water

2 Tsp Salt – adjust to taste

½ Tsp Black pepper

½ Bay leaf

4 Medium Potatoes, peeled and cubed

¼ Tsp Dried basil leaves

¼ Tsp Dried thyme leaves

¼ Tsp Dried oregano leaves

¼ Cup Sherry

½ Cup Frozen peas (optional) must be thawed

1 Tblsp Fresh parsley – minced (heaping tablespoon)

1 Recipe Bisquick Dumplings - follow directions on box

DUMPLINGS FROM SCRATCH

2 Cups Cake flour (can use all-purpose flour, but cake flour makes fluffier dumplings)

2 Tsp Baking powder

 ¾ Tsp Salt

2 Tblp Butter, melted

¾ Cup Milk
Procedure
- Place chicken, bouillon cubes, celery, carrots, onion, and garlic in heavy soup pot
- Bring to a boil - then cover with tight-fitting lid and reduce heat - simmer on medium-low heat for approximately 1 hour - until chicken is very tender
- Remove chicken carefully from broth and cool
- Leave all the vegetables in the broth - except the bay leaf which should be removed
- When chicken is cool enough to handle, remove all skin and bones from the chicken
- Break meat into small pieces - set aside
- Skim excess fat from broth
- Add 4 potatoes (peeled and cubed) to broth and cook until almost done (barely fork tender)
- If using BISQUICK DUMPLINGS, prepare when potatoes are cooking
- Prepare dumplings according to recipe on box - cook as directed
- If making DUMPLINGS FROM SCRATCH – prepare as follows while chicken is cooking
- Make the dumpling batter by sifting together flour, baking powder, and salt in a medium bowl.
- Add melted butter and milk to the dry ingredients. Gently mix with a wooden spoon until mixture just comes together. (Note: do not over-mix or your
dumplings will be too dense.)
- Drop dumpling batter into the simmering soup by large heaping teaspoonfuls, over the surface of the soup. (Note that the dumplings will easily
double in size as they cook.)
- Cover and simmer until dumplings are cooked through, about 15 minutes.
- Once you have covered the pan, do not uncover and peek while the dumplings are cooking!
- In order for the dumplings to be light and fluffy, they must steam, not boil. Uncovering the pan releases the steam. If after 15 minutes they are still
not cooked through (use a toothpick or skewer to test) cover pan again, and cook for another 5 to 10 minutes.
- Gently stir in peas and parsley.
- , Add more salt to taste. Ladle portions of meat, sauce, vegetables, and dumplings into soup plates and serve. Note that the stew will continue to
thicken the more it sits.

Servings: 4
Yield: Depending on appetites, may only serve 3
Preparation Time: 30 minutes
Cooking Time: 1 hour and 30 minutes
Inactive Time: 30 minutes

Return to Table of Contents

Nutrition Facts

Serving size: 1/4 of a recipe (32.2 ounces).

Recipe Tips
- You can use the soup recipe by itself - without the dumplings. Replace the potatoes with noodles and you have a traditional chicken soup (good
for the soul).
 Chicken Cacciatore

This is a delightful meal, and a comfort food classic. Chicken Cacciatore generally involves browning chicken pieces in a pot with vegetables—
onions, peppers, mushrooms, tomatoes. Followed by a little wine and spices - all cooked together in the oven long enough for magic to happen.

Ingredients

1 Lb Pasta or egg noodles

8 Pieces Chicken thighs – with skin (Any chicken pieces can be used – recommend that you cut breast halves in half again)

½ Tsp Salt

¼ Tsp Black pepper

½ Cup All-purpose flour

4 Tblsp Olive oil

2 Tblsp Butter

1 Medium Onion, halved and sliced

1 Whole Red bell peppers, seeded, stemmed and chopped

1 Whole Green bell peppers, seeded, stemmed, and chopped

5 Cloves Garlic, minced

12 Ounces Mushrooms (Button or Crimini), sliced

½ Tsp Ground thyme

¼ Tsp Turmeric

½ Tsp Kosher salt

Red pepper flakes, crushed – to taste (optional)

¾ Cup Dry white wine

1 Can (28 oz) Whole or diced tomatoes – including juice (crushed)

½ Bunch Fresh parsley, chopped

Parmesan cheese for topping

Procedure
- Preheat oven to 350 degrees (F).
- Wash chicken and pat dry
- Heat olive oil and butter over medium-high heat in an oven-ready heavy skillet or pan (a Dutch oven is perfect).
- Mix salt, pepper and flour together in plastic bag and coat chicken.
- Place chicken skin-side down in hot oil and brown on all sides – approximately 2-3 minutes on each side. (Chicken may have to be browned in
two batches) Add additional oil and butter, if necessary.
- As pieces are browned, remove from frying pan and place on warm clean plate.
- Pour off half the fat in the pan and discard.
- Add sliced onions, chopped peppers, and minced garlic to the hot oil – cook until vegetables are soft, but not browned.
- Add sliced mushrooms, stir and cook for another minute.
- Add all spices - including the red pepper flakes if you like it spicy.
- Stir well - until everything is thoroughly mixed.
- Pour in the wine and cook until mixture bubbles, then add crushed canned tomatoes – including the juice.
- Bring to a boil – then, reduce heat and place chicken pieces back into the pan (skin side up). Do NOT submerge the chicken.
- Cover the pan with tight-fitting lid or heavy foil and bake for 45 minutes at 350 Degrees F.
- Remove cover and increase oven temperature to 375 Degrees F and cook for 15 minutes – or until chicken is tender and skin is golden brown.
- During the final 20 minutes of baking - cook pasta according to package directions. Do not overcook! Drain and set aside.
- Remove chicken and vegetables from the pot and place them in separate warm bowls. Cover each with foil to keep warm.
- Return pan with cooking juices to stove top and cook on medium-high heat to reduce the sauce – approximately 2 – 3 minutes.
- Pour cooked, drained noodles on a large platter or in a big serving bowl.
- Spread vegetables on top of the noodles and place chicken on top of the vegetables.
- Pour reduced sauce over the top of the chicken.
- Sprinkle with chopped fresh parsley and grated parmesan.
- Serve immediately.

Servings: 6
Preparation Time: 10 minutes

Return to Table of Contents

Nutrition Facts

Serving size: 1/6 of a recipe (16.8 ounces).

Recipe Tips
- Chicken thighs are especially good for this recipe, but you can use a whole cut up chicken or simply a mix of your favorite pieces. Just be sure to
leave skin on the pieces – it makes all the difference.
 Chicken Carbonara

This is a deliciously rich pasta dish that will match any appetite. Serve with slices of toasted lightly-seasoned garlic bread and cold sliced
tomatoes and cucumbers.

Ingredients

2 Tsp Olive oil

4 Ounces Pancetta (or good quality bacon), thinly sliced and diced

2 Tsp Garlic, minced

2½ Cups Heavy (whipping cream) – do not substitute

1 Cup Parmesan, freshly grated

8 Large Egg yolks

¼ Cup Fresh basil leaves, chopped

¼ Cup Fresh parsley leaves, chopped

Salt to taste

1 Lb Spaghetti

4 Cups Chicken – cooked roast chicken, remove bones and skin, cut into small bite-sized pieces.

Freshly ground black pepper

½ Cup Walnuts, finely chopped

1 Tblsp Lemon zest (lemon peel, finely grated)

Procedure
- Cook and drain spaghetti as directed on package
- While spaghetti is cooking, cook pancetta (bacon) and garlic in heavy, large frying pan over medium heat.
- Sauté until it is brown and crisp.
- Remove pancetta from pan with slotted spoon, drain and cool slightly.
- Remove all oil except about 1 tablespoon – add chicken, and stir over low heat until heated through.
- In a large bowl, blend together the cheese, cream, egg yolks, basil, and parsley.
- Add the spaghetti and the cream mixture and toss over medium-low heat until everything is heated through and the sauce coats the spaghetti well,
about 4 minutes (do not boil or you may scramble the eggs).
- Add the pancetta (bacon) and toss again.
- Season to taste, with pepper and salt, if needed.
- Sprinkle the walnuts and lemon zest over, and serve.

Servings: 6
Cooking Time: 22 minutes
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Nutrition Facts
Serving size: 1/6 of a recipe (10.4 ounces).

Recipe Tips
- Cannot be made ahead of time - must prepare and serve immediately
- Fresh herbs are much better than dried for this particular dish
 Chicken Cordon Bleu

Chicken Cordon Bleu is definitely one of the classic chicken dishes served around the world. It is much easier to prepare than it may seem.
Serve with garlic mashed potatoes and a side of fresh green beans.

Ingredients

4 Chicken breast halves, skinless and boneless (~ 1 ½ Lbs)

Salt and pepper to taste

4 Slices Ham or prosciutto (thin slices)

4 Slices Gruyere or other Swiss cheese

1 Cup Dry bread crumbs

¼ Cup Parsley, minced

1 Tsp Salt

½ Tsp Black pepper

¼ Tsp Dried oregano

1 Large Egg

1 Tsp Water

¼ Cup Flour

1 ½ Tblsp Butter

1 ½ Tblsp Olive oil

Procedure
- Remove any fat around the edges of the chicken and remove the white tendon running through each piece.
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to 3/8 inch thickness using a meat mallet or rolling
pin.
- Sprinkle both sides of chicken with salt, oregano, and pepper.
- Cover one-half of each chicken breast with 1 slice of ham (or prosciutto) and 1 slice of cheese. Leave space around the edges of the ham and
cheese.
- Fold each chicken breast in half over the ham and cheese and press the edges firmly together to seal. An 1/8” cut along the folded edge of the
breast will help prevent the pocket from opening during cooking.
- Mix the bread crumbs, parsley, salt and black pepper together in a wide shallow bowl.
- In another shallow bowl, whip together the egg and 1 Tsp water.
- Place ¼ Cup flour on a plate and press each chicken pocket into the flour, then dip into the egg mixture and finally coat with the bread crumb
mixture.
- Pat the crumbs with your fingers to make sure the crumbs stick to the chicken.
- Set aside on a plate while you heat the butter in a heavy skillet over medium-high heat until it turns golden brown - then, add the olive oil.
- Stir butter and oil together and place chicken pockets in the skillet.
- Cook until chicken is browned on both sides (3 to 4 minutes each side). Turn carefully so pockets do not break open.
- Drain on paper towels and serve immediately.
Servings: 4

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Nutrition Facts

Serving size: 1/4 of a recipe (5.5 ounces).

 Chicken Del Sur

Ingredients

8 Chicken breast halves, boneless & skinless

2 Cans Cream of Mushroom soup

¼ Cup Sherry

1 Cup Sour cream

½ Tsp Salt

1/8 Tsp Black pepper

1/8 Tsp Garlic salt

16 Fresh mushrooms, washed and sliced

Paprika

Procedure
- In pot with tight fitting lid, simmer chicken in 1/2 inch of sauterne for 1 hour. Drain and cool
- When ready to serve, brown cooked chicken in hot frying pan
- Arrange in shallow baking dish, or 8 individual ramekins
- Mix soup, sherry, sour cream, salt, pepper and garlic salt together in sauce pan and heat through
- Pour over chicken and top with sliced mushrooms
- Dot with butter and dust with paprika
- Place under broiler until sauce is bubbling and lightly browned

Servings: 8
Preparation Time: 30 minutes
Cooking Time: 1 hour and 15 minutes

Return to Table of Contents

Nutrition Facts

Serving size: 1/8 of a recipe (13.6 ounces).

Recipe Tips
- Chicken breasts can be cooked ahead of time and refrigerated over night.
 Chicken Divan

This is an excellent dish for special occasions, or to show your stuff to company. It requires several steps to prepare, but the end result is worth
the effort.
Ingredients

2 Cups Medium white sauce (Prepare first – make with half chicken stock and half milk)

2 Lbs Fresh broccoli spears

3 Lbs Chicken breast halves, boneless and skinless

1 Tsp Salt

1 Medium Onion quartered

2 Cups Water

2 Stalks Celery with leaves in large chunks

½ Cup Hollandaise Sauce (Use Aunt Penny’s Canned –

unless you are a purist)

½ Tsp Salt

1 ½ Tsp Worcestershire sauce

4 ½ Tblsp Sherry

¾ Cup Whipping Cream

1 ½ Cups Grated parmesan cheese

6 to 8 Fresh Mushrooms, washed and sliced

Procedure
- Prepare white sauce (See Vol. VII – It’s All in the Sauce) – or use Aunt Penny’s Canned White Sauce (freshly made is better).
- Simmer chicken in water with salt, celery stalks/leaves, and onion, until chicken is tender (about 25 minutes)
- Separate broccoli into flowerets and steam until tender to fork (do not overcook)
- Combine the white sauce, hollandaise sauce, salt, sherry, and Worcestershire sauce
- Butter a large casserole baking dish and arrange broccoli around the edge of the dish, place the remainder evenly in the center of the dish
- Add layer of sliced mushrooms
- Sprinkle with half of the cheese
- Arrange sliced chicken on top
- Whip cream and fold into the combined sauces - spoon over the chicken
- Top with remaining cheese
- Bake in hot oven - 400 degrees F - for 20 minutes (be careful not to overcook or the sauce will separate)
- Place about 5” under the broiler and broil until top is lightly browned and bubbly.
- Serve at once

Servings: 6
Yield: 6 to 8 servings
Preparation Time: 45 minutes
Cooking Time: 20 minutes

Return to Table of Contents

Nutrition Facts

Serving size: 1/6 of a recipe (21.8 ounces).

Recipe Tips
- Frozen broccoli and canned mushroom pieces can be used, if necessary, although the dish is much better with fresh vegetables.
 Chicken Étouffée

Étouffée means smothered, the perfect word for this dish. It is chicken smothered in a spicy sauce. Enjoy this classic Cajun chicken fricassee -
simple and delicious.

Ingredients

SPICES

1 Tsp Paprika

1 Tsp Dried thyme

1 Tsp Salt

½ Tsp Dried basil

½ Tsp Black pepper

¼ Tsp Ground red pepper

PREPARE THE CHICKEN

4 or 5 Lbs Chicken, boneless, skinless thighs are most flavorful, but any chicken pieces will work

1 Cup Flour

3 Tblsp Vegetable oil or olive oil

1 Cup Onions, chopped

½ Cup Celery, finely chopped

¼ Cup Red bell peppers, chopped

¼ Cup Green bell peppers, chopped

¼ Cup Andouille sausage, chopped (or smoked ham)

2 Tblsp Garlic, minced

¼ Tsp Dried sage, crumbled

¼ Tsp Dried thyme

2 Cups Chicken broth

3 Tblsp Tomato paste

1 Tblsp Worcestershire sauce

 ½ Cup Scallions, finely chopped

¼ Cup Parsley, finely chopped

Salt and pepper to taste

Tabasco to taste

4 Cups Cooked rice – prepared according to package directions

Procedure
THE CHICKEN
- Mix all spices together in shallow dish and place flour into a paper or plastic bag.
- Begin heating 3 tablespoons of oil in heavy skillet or Dutch oven over medium heat.
- Wash chicken in cold water and dry with paper towels - leave slightly damp.
- Rub the spice mixture over each chicken piece, place in bag with flour and shake to coat.
- Remove from flour and shake off the excess flour and place in skillet with hot oil. (Reserve the flour)
- Brown chicken on both sides and remove to a plate

THE ROUX
- Remove all oil from the skillet except for 3 tablespoons and reduce heat to medium.
- Gradually whisk in 3 tablespoons of reserved flour, stirring constantly until smooth.
- Cook over medium-low heat, stirring constantly until the mixture is milk chocolate brown - may take up to 20 minutes.

COOK CHICKEN AND SAUCE

- Add onions, celery, bell peppers, and sausage (or ham).
- Cook and stir for 5 or 6 more minutes. The roux should continue to darken.
- Add garlic, sage, thyme and stir well - cook for another minute.
- Whisk in Chicken broth, tomato paste, Worcestershire sauce and Tabasco (adjust amount to taste).
- Continue to stir and bring to a simmer.
- Place chicken and any juice that may have seeped out while on the plate into the skillet with the roux.
- Bring back to a simmer, cover and cook over medium low heat until thighs are tender - about 30 minutes. Meat thermometer should register 180
degrees F. in thickest part of the thigh.
- Remove chicken to a plate, cover with foil to keep warm.

FINISH THE SAUCE

- Skim fat from the sauce in frying pan and add the chopped scallions and parsley.
- Slow boil the sauce until thickened and season to taste with salt, black pepper and additional Tabasco sauce.
- Return chicken to the pan and heat through.

THE RICE ( while above is cooking, cook rice according to package instructions)
- Serve with hot rice and plenty of crusty warm bread to soak up the sauce.

Servings: 6
Preparation Time: 20 minutes
Cooking Time: 55 minutes

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Nutrition Facts

Serving size: 1/6 of a recipe (18.5 ounces).

 Chicken Jambalaya

This is a traditional Cajun one-dish meal. All you need is warm crusty bread and sweet butter to make it complete.

Ingredients

4 Lbs Chicken pieces - thighs and breast - skinless and boneless, cut into small pieces.

¼ Cup Peanut oil

3 Tsp Cajun Seasoning Mix

1 Cup Baked ham, cut into cubes

1 Lb Pure pork sausage, cut into ¼ “ circles

2 Large Onions, chopped

2 Medium Bell peppers, chopped

1½ Cups Celery, chopped

4 Cloves Garlic, minced

1 Can (14 oz) Stewed tomatoes, cut into chunks

1 Tblsp Dark brown roux (see directions below)

5 Cups Chicken stock

½ Cup Dry white wine

1 Tsp Salt

1 Tsp Cayenne pepper

1 Tsp Onion powder

1 Tsp Garlic powder

1 Tsp Tabasco

2½ Cups Long-grain white rice

1 Whole Bay leaf

¾ Cup Green onions, minced

½ Cup Fresh parsley, minced

Procedure
MAKE the ROUX
- Warm 5 teaspoons of oil in small heavy frying pan over medium-high heat - heat until HOT. Then, sprinkle 1 Tablespoon, plus 1 Tsp flour onto the
oil - continue to cook, stirring constantly - preferably with a flexible wire whisk.
- Cook until mixture turns a dark, rich reddish brown. Be careful not to let any of the flour stick and burn - and DO NOT stop stirring - can take 10+
minutes. (If it burns, you must toss it out and start again)
- When mixture turns a very dark reddish brown - not black, remove from the heat and continue to stir until the roux cools.
- You can add a small amount of water to help it cool down, but be careful because the hot mixture will splatter when you add water.
- When cool, cover and store in the refrigerator until ready for use. (Remaining roux can be frozen in an ice cube tray for longer-term storage)

THE JAMBALAYA
- Cut chicken into small pieces, wash in cold running water and pat dry with dry paper towels.
- Season chicken pieces with the Cajun Seasoning Mix.
- Add peanut oil to a large heavy frying pad that has a lid. Heat the oil over medium-high heat until it starts to smoke.
- Fry the chicken until browned on all sides - then, remove to a warm platter and cover with foil to keep warm.
- Add ham and sausage to the skillet and sauté for 5 minutes, stirring constantly.
- Remove the meat to another warm plate and set aside. Sauté the onions, bell pepper, celery and garlic for 5 minutes over medium heat in the
remaining oil in the skillet - stir occasionally.
- Drain the tomatoes (reserving the liquid) and cut into chunks.
- Add tomatoes and Dark Brown Roux to the skillet and continue to sauté for 2 minutes more.
- Add the chicken, ham and sausage back to the skillet and stir to mix.
- Add the chicken stock, white wine and liquid from the tomatoes.
- Cover and cook over low heat for 15 minutes.
- Add rice and all remaining seasonings (but not green onions and parsley) and bring to a full boil.
- Once it is boiling, stir well and reduce heat. Cover and cook for 30 minutes over very low heat.
- After 30 minutes the water should be absorbed by the rice or evaporated.
- Rice should be tender to the bite.
- Remove the cover, add green onions and parsley and stir well until blended.
- Cover again and cook over very low heat for 3 minutes - and serve HOT!
Servings: 8

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Nutrition Facts

Serving size: 1/8 of a recipe (23.9 ounces).

Recipe Tips
Variations:
- Port Jambalaya: Use above recipe and substitute pork chops for chicken.
- Seafood Jambalaya: Use 3 pounds of shrimp instead of chicken. Change peanut oil to butter.
- Sauté the shrimp in the butter and remove to a warm platter and proceed as above – except add the shrimp to the ham and sausage during the
last 5 minutes of the cooking.
 Chicken Jerusalem

The first time I ate this was at Ernie’s Restaurant in San Francisco when I was a young 24-year-old. It was the most delicious meal I had ever
eaten. I finally got the recipe! The white wine and butter sauce gives the chicken an exquisite finish.

Ingredients

6 Chicken breast halves, boneless, skinless

½ Cup Butter

2 Green onions, chopped

½ Cup White wine

½ Cup Water

1 Cup Fresh mushrooms, sliced

2 Tsp Salt

2 Cans (14 oz) Artichoke hearts

Parmesan cheese

Parsley, chopped for garnish

Green onions, chopped for garnish

Procedure
- In a large skillet, melt butter.
- Brown chicken pieces.
- Add green onions, water and wine.
- Simmer for 45 minutes.
- Add the mushrooms, salt, and artichoke hearts.
- Simmer for an additional 15 minutes.
- Before serving, top with grated parmesan cheese.
- Garnish lightly with green onions and parsley
- Serve with wild/white rice pilaf and steamed broccoli.

Servings: 6
Preparation Time: 15 minutes
Cooking Time: 1 hour

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Nutrition Facts
Serving size: 1/6 of a recipe (10.9 ounces).
Recipe Tips
- To make this a richer chicken dish, I sometimes use chicken broth instead of water and I sauté 2 cloves of garlic in the butter before I add the
chicken.
 Chicken Paprika

This is a traditional Hungarian chicken dish with a rich spicy sauce. It is especially good when made with Hungarian sweet paprika and served
with steamed Jasmine rice.

Ingredients

8 — 10 Pieces Chicken (Use a whole chicken cut up, or select pieces that you prefer, approximately 4 to 4 1/2 Lbs. Thighs are excellent for
this recipe. If you use chicken breast halves, cut them in half again so pieces are all about the same size)

4 Tblsp Butter

1 Tblsp Olive oil

2 Medium- Onions, sliced very thinly

large

¼ Cup Sweet paprika (Hungarian, if possible)

2 Tblsp Garlic, minced

1 Whole Bay leaf

½ Tsp Salt

½ Tsp Black pepper

1½ Cups Water

1 Cup Sour cream

Several Drops Fresh lemon juice

Procedure
- Heat Butter and oil in wide heavy skillet over medium-high heat. (Use a high-sided skillet, if you have one.)
- Season each piece of chicken generously with salt and pepper and place in the hot oil - do not crowd the chicken, it is better to cook in batches (4
or 5 pieces at a time).
- Cook (turning once) until golden brown ~ 5 minutes per side – (boneless, skinless breast pieces should only be cooked 2 minutes on each side).
- Remove chicken from pan - place on a warm plate.
- Cook the remaining chicken, adding additional oil to the pan if necessary.
- Remove 2 batch of browned chicken to the plate.
nd

- Reduce the heat slightly and add the onions.

- Cook and stir the onions until are soft and lightly colored ~ 10 minutes.
- Add paprika, garlic, bay leaf, salt, pepper, and water.
- Bring mixture to a boil, stirring constantly.
- Return the chicken to the pan with any juices that have accumulated on the plate.
- Reduce the heat until the sauce is barely bubbling - cover and cook until chicken is tender– about 30 minutes. Turn the chicken at least once while
cooking.
- Remove pan from the heat - Place the chicken on a warm platter and cover well to keep warm.
- Remove the bay leaf from the sauce and let sauce stand for a few minutes to allow the fat to rise to the surface.
- Skim off the fat with a spoon and discard.
- Whisk in the sour cream.
- Return to stove top on high heat, bring to a low boil and cook until sauce is thickened, stirring continuously. (Use a heaping T. of cornstarch mixed
 with a little water to thicken, if needed.)
- Season with salt and pepper to taste.
- Add several drops of fresh lemon juice.
- Pour over chicken and serve.
- Delicious with steamed rice and fresh green beans and/or a crispy green salad.

Servings: 4 to 6 depending on size of appetites.

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Nutrition Facts

Serving size: 1/6 of a recipe (28.4 ounces).

 Chicken Parmigiana

This Italian-American classic can be prepared early in the day, refrigerated, and baked when you are ready. It is such a treat, you may even
want to splurge on a nice bottle of wine.

Ingredients

SAUTÉ THE CHICKEN

4 Chicken breast halves - boneless and skinless (~1 1/2 pounds)

Salt and pepper to taste

¼ Cup Flour plus 2 tablespoons

1 ½ Tblsp Butter

1 ½ Tblsp Olive Oil

ASSEMBLE THE PARMIGIANA

1 ½ Cups Marinara sauce (choose your favorite – Newman’s Own is my preference) Or – make your own. See Vol VII, It’s All in the Sauce.

4 Tblsp Parmesan cheese, grated

6 Ounces Mozzarella cheese, thinly sliced

½ Cup Parmesan cheese, grated

SPAGHETTI AND GARNISH

1 Lb Spaghetti – cooked according to package instructions

Fresh parsley, chopped

Procedure
SAUTÉ the CHICKEN
- Wash chicken in cold water and dry with paper towels
- Begin heating butter and olive oil in heavy 10- or 12-inch heavy frying pan over medium heat (watch the oil carefully while you prepare the chicken).
When it is fragrant and nut brown, it is ready - do not burn.
- Salt and pepper both sides of the chicken and spread on large plate.
- Sprinkle flour over both sides of the chicken smoothing to coat.
- Swirl the butter and oil together, shake off any excess flour from the chicken and place in pan.
- Sauté for exactly 4 minutes - use tongs to turn the chicken and cook until firm to touch (3 to 5 minutes more).
- Remember - chicken breasts are easy to overcook. Cook them just to the point that they release clear juices when pricked with a fork. If you
overcook, they will be unpleasantly dry and tough.

ASSEMBLE THE PARMIGIANA

- Pre-heat the over to 350 degrees F. with rack in center of the oven.
- Lightly butter a 13 X 9 baking dish.
- Spoon 1/2 Cup Marinara sauce over bottom of the baking dish.
- Lay sautéed chicken breasts over the sauce - slightly overlapping if necessary.
- Sprinkle 4 tablespoons parmesan over the chicken and cover with remaining Marinara sauce.
- Top with mozzarella and grated parmesan.
- Cover with heavy foil and bake 30 minutes.
- Cook the spaghetti during the last 15 minutes of baking.
- Remove the foil from the baked parmigiana and place under hot broiler to brown.
- Serve immediately on hot buttered spaghetti. – garnish with chopped parsley.
Servings: 4

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Nutrition Facts

Serving size: 1/4 of a recipe (6 ounces).

 Chicken Piccata

This is an exceptionally easy, yet wonderful dish to serve guests. Sometimes it amazes me how a simple combination of basic, on-hand
ingredients can yield such delightful results.

Ingredients

SAUTÉ THE CHICKEN

4 Chicken breast halves, boneless and skinless (about 1 ½ pounds)

Salt and pepper to taste

¼ Cup Flour plus 2 Tablespoons

1 ½ Tblsp Butter

1 ½ Tblsp Olive Oil

PICCATA SAUCE

2 to 3 Shallots, peeled, trimmed and minced (scallions are an acceptable substitute)

1 Cup Chicken broth (or stock)

3 to 4 Tblsp Lemon juice – hand squeezed – watch for seeds

2 Tblsp Small capers, drained

3 Tblsp Butter, softened

Procedure
SAUTÉ THE CHICKEN BREASTS
- Wash chicken in cold water and dry with paper towels
- Begin heating butter and olive oil in heavy 10 or 12 inch heavy frying pan over medium heat (watch the oil carefully while you prepare the chicken).
When it is fragrant and nut brown, it is ready - do not burn.
- Salt and pepper both sides of the chicken and spread on large plate.
- Sprinkle flour over both sides of the chicken smoothing to coat.
- Swirl the butter and oil together, shake off any excess flour from the chicken and place in pan.
- Sauté for exactly 4 minutes - use tongs to turn the chicken and cook until firm to touch (3 to 5 minutes more).
- Remember - chicken breasts are easy to overcook. Cook them just to the point that they release clear juices when pricked with a fork. If you
overcook, they will be unpleasantly dry and tough.
- Keep the sautéed chicken breasts warm in 200 degree F. oven
- Remove all butter/oil mixture from the skillet except 1 tablespoon.
- Heat oil over medium heat and add shallots (or scallions) - cook until soft and wilted, about 2 minutes.
- Increase heat to high and add chicken broth.
- Bring to a boil.
- Use a wooden spoon to sir and scrape bottom of the skillet to loosen the browned bits that remain from cooking the chicken.
- Add lemon juice and capers - boil until sauce reduces to about 1/3 Cup - approximately 3 to 4 minutes.
- Add any juice that has seeped out from the chicken in the oven and cook down again to 1/3 cup.
- Remove from heat and stir in softened butter.
- Place chicken breasts on serving plates - spoon sauce over the breasts.
- Garnish with a small slice of lemon.
- Serve immediately with hot buttered rice and bright green vegetable.

Servings: 4
Preparation Time: 15 minutes
Cooking Time: 25 minutes

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Nutrition Facts

Serving size: 1/4 of a recipe (19 ounces).

 Chicken with Chipotle Sauce
The chipotle chilies in this recipe impart a wonderfully rich and smoky flavor to the chicken breasts. This is an easy, delectable recipe that
makes it an excellent choice for entertaining.

Ingredients

6 Whole Chipotle dried chilies (use more if you like it really spicy)

1 Cup Water

Chicken stock (or canned chicken broth)

3 Small Onions, chopped

6 Chicken breast halves, boneless and skinless

3 Tblsp Vegetable oil or olive oil

Salt and black pepper to taste

Fresh cilantro for garnish

FRIJOLES DE OLLA

2 Cans Refried beans (good brand)

1 Small bunch Fresh cilantro

2 Scallions, chopped

1 Tomato, diced

4 Tblsp Sour cream

2 Ounces Feta cheese (or Mexican Queso Fresco)

Procedure
- Place the dried chilies in a bowl and cover with hot water.
- Let stand until very soft - about 30 minutes.
- Drain the soaking water and reserve in a measuring cup.
- Cut off the stem from each chili, then slit them lengthwise and scrape out the seeds with a small sharp knife.
- Preheat the oven to 350 degrees F.
- Chop the chilies into chunks and place in a blender.
- Add enough chicken stock to the soaking water to make 1 2/3 cups.
- Put liquid into the blender with the chilies and process on high until smooth.
- Peel the onions, cut in half and slice very thinly. Separate the slices.
- Remove the skin from the chicken breasts and trim off any stray pieces of fat or membrane.
- Heat the oil in a large frying pan, add the onions and cook over low to medium heat for about 5 minutes or until soft, but not brown, stir
occasionally..
- Use a slotted spoon to transfer the onion slices to a lightly buttered casserole dish large enough to hold all the chicken breasts in a single layer.
- Sprinkle a little salt and ground black pepper over the onion slices - and arrange the chicken breasts on top of the onions.
- Sprinkle the chicken with a little salt and several grindings of black pepper.
- Pour the chipotle puree onto the chicken breasts, making sure that each piece is evenly coated.
- Place the casserole in the pre heated oven and bake for 45 minutes to an hour, or until the chicken is cooked through, but still moist and tender -
do not over cook.
- Garnish with fresh oregano and serve with steamed white rice, Frijoles de Olla, and a crisp green salad.

FRIJOLES DE OLLA
- Dice the tomato and chop the onions and cilantro
- Heat the refried beans and mix in 1 tablespoon of finely chopped cilantro
- Spoon the beans into small serving bowls and top with a little feta cheese.
- Add a few tomatoes, onions and a dollop of sour cream
- Use a sprig of cilantro as garnish
Servings: 6
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Nutrition Facts

Serving size: 1/6 of a recipe (13.3 ounces).

 Chicken, Sausage, and Okra Gumbo

For many years I traveled to Louisiana for work. One of the best perks was the amazing food. Gumbo is probably the most traditional Cajun food
and is especially wonderful when the weather turns cold. Another big plus is that it is just as good, if not better, when warmed up the next day.

Ingredients

1 Whole Roasted chicken - remove skin and bones and cut into bite-sized pieces.

½ Cup Vegetable shortening

½ Cup Flour

½ Cup Onions, finely chopped

1 Cup Okra

½ Cup Celery, chopped

½ Cup Green bell peppers, chopped

8 Cups Chicken stock, warmed

8 Ounces Andouille or Chorizo Sausage (or other smoked sausage), cut into thin slices

1 Tblsp Garlic, chopped

½ Cup Scallions, chopped

Salt to taste

Tabasco sauce to taste

2 Cups Cooked rice – cooked according to package directions

Green onions, chopped for garnish

File powder for table garnish

Procedure
- Debone and skin the roasted chicken - cut into bite-sized pieces.
- Prepare okra, celery, onions, and bell peppers and mix in a small bowl.
- In large Dutch oven, melt shortening over low heat; add flour and cook, stirring constantly with a wooden spoon, until roux is dark mahogany brown,
about 30 minutes (do not hurry; if flour burns, roux is ruined).
- Remove roux from heat and continue to stir until it stops bubbling - about 2 minutes.
- Add vegetables and cook until onions are translucent, about 3 - 4 minutes.
- Slowly add warm broth; bring to boil, stirring constantly with wooden spoon.
- Reduce the heat and add the sausage and chopped garlic.
- Simmer until sausage is cooked through - about 10 minutes.
- Start cooking the rice according to package directions.
- When Andouille sausage is done - stir the chicken into the pot - add the chopped scallions, salt to taste and add Tabasco sauce.
- Simmer until chicken is warmed through.
- Serve in wide shallow soup bowls with a small serving of rice and chopped green onions for garnish.
- File powder can be provided as a table garnish for those who want it.

Servings: 6
Preparation Time: 15 minutes
Cooking Time: 1 hour

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Source: Personal Collection
Nutrition Facts

Serving size: 1/6 of a recipe (19.1 ounces).

 Coq au Vin

Coq au Vin is a classic French dish with a rich, red wine sauce. It is a surprisingly easy way to make mouth-watering chicken. Serve with a crusty
baguette for dunking.

Ingredients

MARINATE CHICKEN

3-4 Lbs Chicken legs (thigh and drumsticks), skin removed

12 Ounces Red wine (Chianti is a good choice)

¼ Cup Cognac or good brandy

4 Cloves Garlic, crushed

2 Sprigs Fresh thyme

1 Bay leaf

3 -4 Pieces Fresh parsley – whole including stems

BROWN CHICKEN

Kosher salt and pepper to season chicken

¼ Cup Olive oil

STEW

1 Whole Vidalia onion, chopped

1 Whole Carrot, chopped

2 Stalks Celery, chopped

2 Tblsp Tomato paste

3 Tblsp Flour

1 1/2 Tsp Salt

1/2 Tsp Pepper

1 Can Chicken stock

FINISHING TOUCH

1/3 Lb Good bacon or pancetta, diced

 ½ Lb Button mushrooms, stems removed and sliced thick

1 Lb Noodles, cooked al dente according to packaged instructions.

3 Tblsp Butter

Procedure
MARINATE THE CHICKEN
- Remove skin and excess fat from the chicken pieces, wash under cold running water, and pat dry with paper towels.
- Place the chicken a large bowl, and cover with a mixture of wine, brandy, garlic, thyme, bay leaf and whole parsley stems.
- Cover and marinate for 24 hours in the refrigerator.
- Remove chicken from marinade and pat dry, reserving marinade.
.
BROWN THE CHICKEN
- In a large Dutch oven, cook chicken on all sides in 2 tablespoons oil over medium heat until golden brown (5 – 7 minutes). Season the chicken
with salt and pepper while cooking.
- Remove to a plate.

MAKE THE STEW

- In the same pot add more oil if needed and sauté the onions, carrot and celery until tender.
- Add, salt, pepper, and tomato paste - cook until mixture turns a deep reddish brown color (will be very thick and may need to add ½ cup water.
- Add flour and stir until thoroughly mixed and begins to bubble, then pour in reserved marinade – stirring continuously with a wire whisk.
- Continue to stir and simmer until thickened about 10 minutes.
- Add chicken back to the pot and pour in enough chicken stock to just come up the sides of the chicken but not cover it completely.
- Bring to a boil - then, cover, lower to a simmer, and cook for about 1 hour or until the chicken falls off the bone.
- Gently remove chicken from pot and strain liquid from the solids, discarding the solids.
- Return chicken and strained liquid back to the Dutch oven and bring to a simmer.

FINISHING TOUCH
- Heat a large sauté pan with remaining 2 tablespoons oil over medium-high heat
- Add bacon (pancetta) to the pan and cook until crispy then add mushrooms.
- Reduce heat and sauté until mushrooms are tender and browned.
- Add mixture into the pot with the chicken and sauce.
- Toss the noodles with butter.
- Place the noodles on a serving platter or individual plates and top with the chicken and sauce. Garnish with chopped parsley and serve.

Serves: 4
Preparation: 45 minutes
Inactive time: Overnight
Cook time: 1 hour 15 minutes

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Nutrition Facts

Amount Per Serving

Calories 1314.5
Calories From Fat (58%) 756.84
% Daily Value
Total Fat 84.44g 130%
Serving size: 1/4 of a recipe (34.4 ounces). Saturated Fat 27.11g 136%
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Cholesterol 336.7mg 112%
Nutrition information calculated from recipe ingredients Sodium 1850.85mg 77%
Potassium 1880.79mg 54%
Total Carbohydrates 19.99g 7%
Fiber 3.23g 13%
Sugar 7.63g
Protein 94.7g 189%
 French Chicken Fricassee

This is an easy French recipe for chicken fricassee that includes mushrooms, cream, and white wine. It goes together very quickly, yet is rich
and satisfying, even elegant.

Ingredients

1/3 Cup All-purpose flour

1 Tsp Paprika

1 TSP Poultry seasoning

4 Lbs Chicken pieces (Legs and breasts)

2 Tblsp Butter

2 Tblsp Olive oil

1½ Cups Onion, chopped

½ Cup Celery, chopped

2 Cloves Garlic, minced

1½ Cups Chicken broth

¼ Cup Dry white wine

8 Ounces Mushrooms, sliced (optional)

3 Medium Carrots, peeled, cut vertically and chopped into ½” pieces.

¼ to ½ Cup Heavy cream

Salt and white or black pepper to taste

Lemon (for juice)

¼ Cup Fresh parsley, chopped

Procedure
- Cut the legs into thighs and drumsticks and cut each breast in half diagonally through the bone. Remove the skin, wash under cold running water
and dry with paper towel – leave slightly damp.
- Begin heating butter and olive oil in a large skillet over medium heat.
- Combine first three ingredients in a large zip-top plastic bag.
- Drop each piece into bag and coat well.
- Remove chicken from bag and salt and pepper to taste. (Reserve flour mixture for later)
- Place as many pieces of chicken in the pan as you can without crowding.
- Cook, turning once, until chicken is pale golden brown (~ 3 to 5 minutes on each side.)
- Remove the chicken to a plate and brown the remaining pieces in the same way. (Add additional butter and olive oil, as needed.)
- Remove chicken from pan and cover to keep warm.
- Add onion, celery, and garlic to pan; sauté 5 minutes, stirring occasionally. Stir in reserved flour mixture; cook 1 minute until bubbly.
- Add broth and wine, stirring continually, bring to a boil. Add mushrooms and carrots.
- Return chicken to pan with any accumulated juices, meaty sides up.
- Cover tightly, reduce heat, and simmer 20 to 30 minutes or until chicken is done.
- Skim off the fat from around the sides of the pan with a spoon.
- Stir in heavy cream and season with salt and white or black pepper to taste and several drops of fresh lemon juice.
- Sprinkle with the chopped parsley.
- Serve with mashed potatoes.

Servings: 4 - 5
Preparation Time: 20 minutes
Cooking Time: 30 minutes
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Nutrition Facts

Serving size: 1/4 of a recipe (11.1 ounces).

 Fried Chicken with Garlic Walnut Sauce

Garlic and walnuts are the aromatic base to a simple sauce that coats golden fried chicken. Serve with egg noodles and steamed vegetables on
the side.
Ingredients

THE CHICKEN

1 Whole Whole chicken (3-5 lbs) cut up

Salt and black pepper for seasoning chicken

2 Tblsp Butter

2 Tblsp Vegetable oil

THE SAUCE

1 Cup Walnuts, toasted

5 Cloves Garlic, peeled

¼ + 1/8 Tsp Salt

¼ Tsp Black pepper

1 Cup Water

Procedure
- Wash chicken pieces in cold running water and dry with paper towels
- Heat butter and oil in heavy frying pan over medium-high heat.
- Cook chicken until golden brown on all sides, about 15 minutes total.
- Salt and pepper each side of chicken as you cook. Adjust heat as needed.
- Cover pan and continue cooking over low heat for additional 20 minutes or until chicken is tender – do not overcook. Chicken is done when
pricked with fork and juices run clear.
- Remove chicken from pan and cover to keep warm.
- In an electric blender or food processor, chop walnuts, garlic cloves, salt and pepper until finely ground.
- Pour off all pan drippings, except for approximately 4 tablespoons (add butter and oil, if needed) and heat over medium-high heat.
- Add ground walnut and garlic mixture and sauté for 1 minute, until golden. Add water and simmer for 5 minutes.
- Return chicken to pan, turning to coat evenly with sauce and heat through.
- Serve at once.

Servings: 4
Preparation Time: 10 minutes
Cooking Time: 46 minutes
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Nutrition Facts
Serving size: 1/4 of a recipe.
 Honeyed Barbecued Chicken

This barbeque chicken is so yummy you will want to make it often! Cook as directed below, or try cooking the chicken on an outdoor grill.

Ingredients

1 Whole Chicken (2 ½ - 3 Lbs) cut-up (also good with legs and wings)

Salt and pepper to taste

1 Cup Onion, thinly sliced

¾ Cup Tomato sauce

¼ Cup Honey

¼ Cup Vinegar

2 Tblsp Worcestershire sauce

1 Tsp Paprika

¼ Tsp Tabasco (optional)

Procedure
- Place chicken, skin side down, in a large baking dish.
- Sprinkle with salt and pepper. Combine remaining ingredients; mix well.
- Pour mixture over chicken.
- Bake, uncovered, at 375°F for 30 minutes.
- Turn pieces and bake 20 minutes longer or until chicken is wll-glazed and no longer pink near bone – cut to test.

Servings: 4
Preparation Time: 5 minutes
Cooking Time: 50 minutes

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Nutrition Facts

Serving size: 1/4 of a recipe (11.1 ounces).

 Lemon Barbecued Chicken

Oven-baked chicken is tender and taste-tempting without all the calories of fried chicken. The tangy lemon barbecue sauce is a nice touch.

Ingredients

1 Whole Frying chicken, cut-up (or selected pieces)

1 Cup Flour

¼ Tsp Pepper

2 Tsp Salt

2 Tsp Paprika

¼ Cup Butter

¼ Cup Shortening (or vegetable oil)

1 Clove Garlic (small), minced

½ Tsp Salt

¼ Cup Vegetable oil

¼ to 1/3 Cup Lemon juice (juice of 2 lemons)

2 Tblsp Onion, very finely diced

1 Tsp Ground black pepper

½ Tsp Thyme, crushed leaves

Procedure
- Heat over to 425 degrees F
- Mix four, salt, pepper and paprika in paper or plastic bag
- Put butter and shortening in 9 X 13 baking dish - set in oven to melt
- Shake 3 or 4 pieces of chicken at a time in bag to coat thoroughly
- Place chicken skin-side down in single layer of hot shortening
- Bake 30 minutes
- Turn skin side up and bake another 30 minutes, or until chicken is tender
- After 45 minutes of baking pour Lemon Barbecue Sauce over the chicken and continue baking for last 15 minutes, or until chicken is tender and
done (no pink near bone – cut to test).

LEMON BARBEQUE SAUCE

- Mash garlic clove with salt
- Add and mix well: vegetable oil, lemon juice , minced onion, pepper, and thyme

Servings: 4
Preparation Time: 30 minutes
Cooking Time: 1 hour and 15 minutes
 Return to Table of Contents

Nutrition Facts

Serving size: 1/4 of a recipe (3.5 ounces).

Recipe Tips
- You can also use breast, thighs, legs, wings - in other words, the pieces that your family prefers.
 Rolled Stuffed Chicken Breasts with Mustard Mornay Sauce

The Mustard Mornay Sauce is tangy, unusual, creamy, bold - and one of my favorites. When served on the chili/cheese stuffed chicken rolls, it
is incredible. Make this dish for someone you love sometime soon.

Ingredients

4 Whole Chicken breasts, boneless and skinless

1/3 Cup Green onions, chopped

2/3 Cup Ortega® chopped green chilies

¼ Lb Monterey Jack cheese, grated

2 Tblsp Butter, softened

Salt

Flour

2 Large Eggs, beaten

1 Cup Dry bread crumbs

Oil for deep frying

MUSTARD MORNAY SAUCE

¼ Cup Green onions, chopped

¼ Cup Butter (1/2 cube)

¼ Cup Flour

1 ½ Cups Chicken stock

2 Large Egg yolks

½ Cup Half-and-half

½ Tblsp Salt

White pepper to taste

1 Cup Jarlsberg cheese, grated

4 Tsp Dijon mustard

Procedure
- Combine green onions, green chilies, cheese and butter in a medium bowl.
- Place mixture onto a sheet of waxed paper laying on a cookie sheet or large place (must be a flat surface) and pat down into a 4” X 8” rectangle.
Cover with another sheet of waxed paper and chill completely.
- Place each half chicken breast between two pieces of wax paper and pound with a wooden mallet or rolling pin until 1/8” think (very thin).
- Peel chicken off the paper carefully and lightly sprinkle with salt.
- Cut the flattened and chilled onion/cheese mixture in half lengthwise, making two 2” X 8” strips.
- Cut each strip into four 1” X 2” pieces = total of 8 strips.
- Place a piece of the onion/cheese strips at the end of one of the chicken cutlets.
- Roll the cutlet in jellyroll fashion, carefully tucking in the sides to encase the filling.
- Press to seal well.
- Dust the rolled chicken piece with flour and dip into beaten eggs - then, roll in bread crumbs.
- Repeat until all cutlets are finished.
- Chill in refrigerator for one hour.
- Heat cooking oil in cast iron skillet to 375 degrees F.
- Cook chicken rolls, a few at a time, for about 5 minutes, or until golden brown - turning to brown all sides.
- Serve with Mustard Mornay Sauce (see below)

MUSTARD MORNAY SAUCE

- Sauté onions in butter in a medium sauce pan.
- Add flour and cook for an additional minute.
- Slowly add chicken stock and cook, stirring constantly until sauce thickens.
- Note: Sauce can be prepared to this point one day ahead of time and refrigerated (covered). Then reheated when ready to continue.
- Beat egg yolks with half-and-half in a small bowl.
- Add a little of hot mixture to the eggs, stirring well - then stir eggs into the hot mixture.
- Cook until thick, stirring constantly. (Do not boil)
- Add cheese, mustard, and seasonings - stir until cheese is completely melted.
- Serve hot over stuffed chicken rolls.
- Note: Sauce can be kept warm in a crock pot on low setting up to two hours before serving.
- Thin, if necessary, with additional half-and-half.

Servings: 8
Preparation Time: 5 minutes
Cooking Time: 20 minutes

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Nutrition Facts

Serving size: 1/8 of a recipe (6.5 ounces).

Recipe Tips
- Recipe can be easily doubled for a large group
 Southern Fried Chicken with Milk Gravy

This was one of my favorites growing up in Southern Arizona – not the Deep South, but my mother was a true Southern Cook - by instinct. She
never lived in the South. Serve with creamy mashed potatoes and a freshly steamed green vegetable and you will have a Heavenly meal!

Ingredients

4 Lbs Chicken pieces (thighs, drumsticks and chicken breast halves - cut in half again - 8 pieces)

MARINADE

1 ½ Cups Buttermilk

1 Tsp Salt

½ Tsp Black pepper

COATING

2 Tsp Paprika

½ Tsp Poultry seasoning

2 Tsp Salt

1 Tsp Black pepper

1 Pinch Red pepper

2 Cups Flour

Vegetable shortening

1 Tblsp Butter

MILK GRAVY

2 Tblsp Pan drippings from fried chicken

2 Tblsp Flour

Salt and black pepper to taste

Gravy liquid: Combine remaining degreased juices from frying chicken, plus …

1 Can Evaporated milk and enough water to make 2 Cups liquid

Procedure
MARINATE THE CHICKEN
- Cut chicken into pieces - 2 thighs, 2 legs, 4 breast pieces
- Wash under cold running water and pat dry with paper towels.
- Mix buttermilk, salt and black pepper in a large bowl, stir together well.
- Place chicken in marinade and turn to coat well.
- Cover and refrigerated overnight.

FRY THE CHICKEN

- Combine all dry ingredients into a paper or plastic bag and shake to mix.
- Drain each chicken piece from marinade and place in bag, shake to coat, dry on wire rack at room temperature for 15 to 30 minutes.
- When drying time is almost over, Place a large cast iron skillet over medium-high heat.
- Put enough vegetable shortening in the skillet to make 1/2” hot oil in the pan when it is melted.
- Test the oil temperature by dipping a small corner of a chicken piece into the fat, If the oil bubbles vigorously, it is ready.
- Immediately place the chicken, skin side down into the hot fat (single layer) and add butter for extra flavoring.
- Cover and cook for 10 minutes - or until first side is browned.
- Check the chicken after first five minutes to be sure chicken is browning evenly. Move around if it is cooking unevenly, and adjust the heat if it is
browning too quickly.
- After the full 10 minutes, turn the chicken over and cook uncovered, until the second side is golden brown - approximately 10 to 12 minutes more.
- When it is done, remove chicken from frying pan and place on cookie sheet lined with paper towels. Keep warm until ready to serve by setting
pan in a barely warm oven.

MILK GRAVY:
- Pour all drippings from frying pan into clean container.
- Scoop off 2 Tblsps of fat drippings and return to frying pan.
- Blend 2 Tblsps of flour into fat and whisk until the roux is well combined and smooth - stirring constantly.
- Season roux with salt and pepper - go easy, you can always add more later.
- Add the 2 cups of gravy liquid (de-greased drippings, water and evaporated milk) slowly to roux, whisking constantly while adding the liquid.
- Then, simmer over medium-low heat until thickened - up to 10 minutes. Stir occasionally.
- Do the taste test - and season with salt and black pepper, plus pinches of crumbled herbs, e.g. thyme, rosemary, or sag (herbs are optional)
Servings: 4
Inactive time: 12 hours

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Nutrition Facts

Serving size: 1/4 of a recipe (9.3 ounces).

Recipe Tip
- Use high quality chicken. The best and most tender chicken I have found in my area is “Red Robin” packaged chicken. It is consistently the best
chicken available, by far. You have to buy pieces rather than the whole chicken, but I prefer to do that anyway since my family is a breast and
leg family.
 Whole Roasted Chicken

If you enjoy succulent chicken that literally falls off the bone, this is for you. It is incredibly easy and so good!

Ingredients

1 Whole Fresh chicken (5 lbs)

4 Tblsp Butter (1/2 cube) softened and kept in a separate dish from regular butter

½ to ¾ Cup White wine (or sherry for a nutty flavor)

Salt and pepper to taste

Procedure
- Pre-heat the oven to 350 degrees F.
- Wash chicken - inside and out - under cold running water. Pat dry - inside and out - with dry paper towels.
- Salt and pepper chicken cavities if you are not using stuffing.
- Place chicken in roasting pan - on wire rack if you have it - breast side up. Tuck in the wings.
- Pour white wine (or sherry) over top, salt and pepper the chicken
- Dot chicken with butter and if butter is soft enough, spread on breast and legs.
- (Keep the butter you are using on a separate plate so that raw chicken juices do not get into your regular butter)
- Tent the chicken and pan with foil Use two pieces of foil creased together so that you can cover everything without touching the chicken.
- Bake 2 1/2 hours at 350 degrees on one level lower than center rack in oven.
- The chicken can also be stuffed (use half the recipe of the Thanksgiving Turkey and Dressing Recipe Below).
- Or, if you are limited in time, Stove Top Dressing is good in a pinch. Stuff the chicken and cook immediately. Cooking time remains the same.

Servings: 4

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Nutrition Facts

Serving size: 1/4 of a recipe (3.8 ounces).

 Thanksgiving Turkey and Dressing
(Bonus Recipe)

This recipe can be used for roast chicken or turkey. It turns out a lovely moist delicious bird with a tasty stuffing and gravy. The recipe has been
in my family for years - and still considered “the best dressing in the world” by my children no matter how many other turkey and dressing
dinners they try.

Ingredients

1 Whole TURKEY (12 to 16 pounds)

DRESSING

½ to ¾ Lb Sausage

8 Tblsp Butter (1 cube) Do not use margarine

1½ Cups Celery, very finely sliced

3 Small to Medium Onions, finely chopped

2 Medium Green apples, cored, peeled, and finely chopped – preference is Granny Smith apples

1 Large Carrot, peeled, split vertically and sliced very thinly

1 Clove Garlic (large), minced

1 Can Water chestnuts, drained and sliced very thinly

Salt and pepper for vegetables (use a light hand at the point)

2 Pkgs (8 oz) Pepperidge Farms® Cornbread Stuffing Mix - use 3 packages for larger bird

1 Tsp Salt

½ Tsp Pepper

3 Tblsp Fresh parsley, coarsely chopped (remove stems, rinse and let dry before chopped)

1 Tsp Dried thyme leaves

1 Tsp Ground sage

½ Tsp Dried oregano

TO MOISTEN DRESSING

½ Cup Half-and-half

½ Cup Chicken broth (use remaining for basting mixture)

 1 Can Water chestnuts, drained

2 Large Eggs

½ Cup Sherry

1 Tblsp Lemon juice

BASTING MIXTURE

Remaining chicken broth in can

¼ Cup Sherry

¼ Cup Butter (not margarine)

Aluminum foil - to cover turkey

FOR GRAVY

Chicken giblets

Water to cover giblets

1 Medium Onion, peeled and quartered

4 Stalks Celery (tops only)

1 Large Carrot, peeled and quartered

Salt and pepper to taste

1 Tsp Poultry seasoning

3 to 4 Tblsp Flour (or cornstarch)

Hot water –to thin gravy, if necessary

Procedure
NEVER stuff a turkey until you are ready to cook it!

THE TURKEY - This recipe is for 12 to 16 pound turkey. My recommendation is a 12 pound turkey.

STEP ONE FOR GRAVY

- Remove giblets from turkey and place in a large sauce pan, cover with water.
- Add a medium onion, peeled and cut into wedges, tops of celery stalks, a peeled and chopped carrot, poultry seasoning, plus salt and pepper.
- Simmer on low heat for approximately 60 minutes - remove from heat, set aside and use for gravy later.
- Return turkey to refrigerator until ready to stuff.

THE DRESSING
- Fry the sausage until crumbled into small pieces - not burnt or crispy. Drain fat and set aside to cool.
- Melt 1 cube of butter in very large frying pan over medium-high heat.
- Add ingredients in the order listed: celery, onions, apples, carrot, garlic, water chestnuts, salt and pepper to taste.
- Cook until onions and celery are soft and turning transparent.
- Pour cornbread stuffing mix into a very large mixing bowl.
- Add the seasonings: salt, pepper, parsley, thyme, sage, and oregano.
- In an electric blender, mix the following until smooth: half-and-half, chicken broth, 1 can water chestnuts, eggs, sherry, and lemon juice.
- Pour mixture over dressing and stir well. NOTE: Use only as much of the mixture as needed to moisten dressing well - better to be a little dry than
too moist. If your need more than what you have prepared, use additional sherry or chicken broth.
STUFF THE TURKEY
- Heat over to 325 degrees F.
- Wash the turkey quickly under cold running water.
- Dry thoroughly inside and out.
- Fill wishbone area (neck cavity) with stuffing first.
- Fasten neck skin to back with skewer. Fold wings across back with tips touching.
- Fill body cavity - do not pack - dressing will expand while cooking.
- Tuck drumsticks under band of skin at tail and skewer skin together - or tie drumsticks together with heavy string, then tie to tail.
- Place in large roasting pan - breast side down. Rub the turkey with softened butter, pour a generous amount of sherry over the turkey and sprinkle
lightly with garlic salt.
- Baste every 20-30 minutes with basting mixture.
- Bake for 1 ½ to 2 hours, then lower heat to 300 degrees F.
- Leave breast down until bottom is brown, then turn breast side up.
- After turning - Insert meat thermometer with tip inside thickest part of breast meat - must not touch any bone.
- Roast uncovered until breast is lightly browned, then cover browned areas loosely with foil. Watch the legs, they brown easily.
- A 12- to 16-pound turkey (completely thawed) will take 4 1/2 to 5 1/2 hours to cook. Internal temperature on thermometer must be 185 degrees.
- When turkey is 2/3 done, cut band of skin or string holding legs.
- When the turkey is done, remove to large platter, cover with foil and let rest for 20 minutes for easier carving.

MAKE THE GRAVY

- If you wish to make giblet gravy, strain the giblets and vegetables from the sauce pan, reserving liquid.
- Chop the giblets and pick any meat off neck bones, add to a blender and add the liquid.
- Blend to liquid and smooth, add 3 or 4 tablespoons flour or corn starch and blend again to mix well.
- Pour off as much fat as possible from the roaster. With a wooden spoon, scrape any bits and pieces of stuffing/chicken stuck to the bottom,
remove any large pieces of skin, add the giblet mix from the blender, whisk around until thoroughly mixed. Place in 450°F to 500°F degree
oven until bubbly, about 10 minutes; add a small amount of hot water if necessary if it is too thick until it is the consistency you want, cook
another 5 minutes.
- (We like ours very thick) Whisk and pour into gravy boat and serve hot with the roasted turkey, dressing, and mashed potatoes.
- NOTE: Gravy can also be made without the giblets, just whisk up the brown bits in the roaster and add 1 cup of hot water and make a slurry of
cold water and either flour or corn starch, add the slurry and whisk, cook the same as above adding a little more water if necessary.

Serve with all the trimmings and ENJOY every bite!!

WHAT to do with LEFT OVERS

- As soon as possible after serving, remove EVERY bit of stuffing from turkey.
- Cool stuffing, meat and any remaining gravy promptly and refrigerate separately!
- Use remaining gravy and stuffing within 1 or 2 days - heat them thoroughly before serving.
- Turkey can be eaten for 2 or 3 days after roasting. Frozen, it will keep up to a month.
Servings: 6

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Nutrition Facts

Serving size: 1/6 of a recipe (43.7 ounces).

Recipe Tips
- A meat thermometer is recommended, but if you can also test for doneness by moving the drumstick up and down. If it is done, the joint should
give easily or break. Or - press drumstick meat between fingers - the meat should be very soft.
- Extra dressing can be cooked separately in baking dish at 350 degrees F for 30 minutes.
 Other Books by This Author

Candy Making Made Easy

Instructions and 17 Starter Recipes

Cake Making Made Easy

Instructions and 60 Cakes

Mama’s Legacy Series

Seven Volumes Available

Dinner – 55 Easy Recipes (Volume I)

Breakfast and Brunch – 31 Delicious Recipes (Volume II)
Dessert – 50 Scrumptious Choices (Volume III)
Chicken – 25 Classic Dinners (Volume IV)
Mexican Favorites – 21 Traditional Recipes (Volume V)
Side Dishes – 41 Great Recipes (Volume VI)
Sauce Recipes – 50 Tasty Choices (Volume VII)
 Table of Contents
Chicken - 25 Classic Dinners