INGREDIENTS
* 2 tablespoons olive oil, divided
* 2 (6 ounce) skinless, boneless chicken breast halves
* 1 1/2 tablespoons Cajun seasoning
* 2 cloves garlic, crushed
* 1 tablespoon balsamic vinegar
* 1 teaspoon Dijon mustard
* salt and black pepper to taste
* 2 cups mixed salad greens
* 1 cup arugula
* 1 avocado - peeled, pitted, and diced
* 12 oil-packed sun-dried tomatoes, drained and sliced
* 1/2 cup sliced black olives
DIRECTIONS
1. Warm 1 tablespoon olive oil in a large skillet over medium heat. Season both sides of chicken with Cajun seasoning, and place in hot oil. Stir in crushed garlic. Cook chicken 5 minutes on each side, or until juices run clear. Remove chicken from skillet, drain on paper towels, cool slightly, and dice; discard oil and garlic.
2. In a small bowl, mix remaining olive oil, balsamic vinegar, mustard, salt, and pepper.
3. In a large bowl, gently toss the dressing with the mixed salad greens, arugula, avocado, sun-dried tomatoes, and olives. Top with diced chicken to serve.
INGREDIENTS
* 6 skinless, boneless chicken breast halves
* salt and pepper to taste
* paprika to taste
* 1/2 cup dry white wine
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 (4.5 ounce) can sliced mushrooms, drained
* 1 cup sour cream
* 1/4 cup all-purpose flour
DIRECTIONS
1. Sprinkle chicken breasts lightly with salt, pepper, and paprika to taste. Place in slow cooker.
2. In a mixing bowl, combine the wine, condensed soup, and mushrooms. In another bowl, mix together sour cream and flour. Stir sour cream mixture into the mushrooms and wine. Pour over chicken in slow cooker. Sprinkle with additional paprika, if desired.
3. Cover, and cook on Low for 6 to 8 hours.
INGREDIENTS
* 6 skinless, boneless chicken breast halves
* 2 (11 ounce) cans condensed cream of Cheddar cheese soup
* 1/2 cup milk
* salt and pepper to taste
* 1 teaspoon garlic powder
DIRECTIONS
1. Spray slow cooker with cooking spray. Place chicken breasts inside. In a medium bowl mix together soup and milk, and pour mixture over chicken. Season with salt and pepper to taste and garlic powder.
2. Cook on High for about 6 hours. Note: Do not lift lid while cooking!
INGREDIENTS
* 1 cup chopped onion
* 1/3 cup golden raisins
* 1/3 cup currants
* 2 cloves garlic, minced
* 1 1/2 teaspoons ancho chile powder
* 2 tablespoons toasted sesame seeds
* 3/4 teaspoon ground cumin
* 3/4 teaspoon ground cinnamon
* 5 teaspoons cocoa powder
* 1/4 teaspoon hot pepper sauce, or to taste
* 1 (14.5 ounce) can diced tomatoes
* 1 cup tomato sauce
* 1 cup chicken broth
* 3 pounds skinless, boneless chicken breast halves
* 1/4 cup slivered almonds, for garnish
DIRECTIONS
1. Place the onion, raisins, currants, garlic, chile powder, sesame seeds, cumin, cinnamon, cocoa powder, hot sauce, tomatoes, tomato sauce, and chicken broth into a slow cooker; stir to mix. Add the chicken breasts, and stir to cover with sauce.
2. Cover and cook on Low 6 hours, then increase heat to High, and continue cooking until the chicken is tender, about 3 hours more. Or cook on Low for 11 to 12 hours.
3. Once the chicken is tender, remove, shred, and stir it back into the mole. Serve sprinkled with slivered almonds.
INGREDIENTS
* 12 chicken drumsticks
* 1 (5 ounce) bottle hot red pepper sauce
* 1/4 cup butter, cubed
* 1/2 teaspoon garlic powder
* 1/2 teaspoon onion powder
* salt and pepper to taste
* 1 1/2 cups blue cheese salad dressing
DIRECTIONS
1. Place the drumsticks in a slow cooker, and sprinkle evenly with pieces of butter. Pour the hot sauce over the chicken, then season with garlic powder, onion powder, salt and pepper. Cover, and cook on High for 3 hours, or until tender. Serve chicken legs with blue cheese dressing on the side.
INGREDIENTS
* 2 tablespoons olive oil
* 1 (3 pound) whole chicken, cut into 6 pieces
* 1/2 onion, diced
* 3 cloves garlic, chopped
* 1/2 cup white wine
* 1 cup chicken broth
* 3 carrots, diced
* 1 (16 ounce) package frozen green peas
* 1 teaspoon ground cumin
* 1 teaspoon paprika
* salt and pepper to taste
* 3 large baking potatoes, peeled and cubed
* 1/4 cup olive oil
DIRECTIONS
1. Heat 2 tablespoons of olive oil in a large deep pot or Dutch oven set over medium-high heat. Add the chicken pieces and fry on all sides until golden brown, about 3 minutes. Add the onion and garlic; cook and stir until tender, about 2 minutes. Pour in the wine and stir to loosen any bits of food that are stuck to the bottom of the pot.
2. Pour in the chicken broth and bring to a boil. Add carrots and peas, and season with cumin, paprika, salt and pepper. Reduce heat to low, cover and simmer for 25 minutes, or until the chicken easily pulls away from the bone.
3. Heat the remaining olive oil in a large skillet over medium-high heat. Fry potatoes in the oil, stirring frequently, until tender. Adjust heat as needed to keep them from burning. Remove with a slotted spoon and drain on paper towels. Season with salt and pepper.
4. To serve, place a piece of chicken onto each plate, spoon some of the carrots and peas with the cooking liquid over it and top with a spoonful of fried potatoes.
INGREDIENTS
* 4 Cornish game hens
* salt and pepper to taste
* 1 lemon, quartered
* 4 sprigs fresh rosemary
* 3 tablespoons olive oil
* 24 cloves garlic
* 1/3 cup white wine
* 1/3 cup low-sodium chicken broth
* 4 sprigs fresh rosemary, for garnish
DIRECTIONS
1. Preheat oven to 450 degrees F (230 degrees C).
2. Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
3. Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
4. Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.
INGREDIENTS
* 1 (3 1/2) pound chicken
* 3 tablespoons fresh lime juice
* Salt and pepper to taste
* Cayenne pepper, or other ground chile to taste
* 2 tablespoons butter, softened (for spreading)
* 1 onion, cut into wedges
* 5 cloves garlic, peeled
* 2 large stalks celery, cut into chunks
* 1 (750 milliliter) bottle Chilean Sauvignon Blanc or Chardonnay
* 2 tablespoons butter
* 1/4 cup finely chopped shallots
* 1 tablespoon minced garlic
* 1/2 cup brandy
DIRECTIONS
1. Rinse the chicken thoroughly, and pat dry. Rub the skin and cavity with the lime juice, then sprinkle with salt, pepper, and cayenne; set aside for 15 minutes to let the flavors soak in.
2. Smear the chicken evenly with the softened butter, and stuff the cavity with onion, garlic, and celery. Place into a pot that is just big enough to hold the chicken, breast-side up. Pour in the bottle of wine, cover the pan, and bring to a boil over high heat. Reduce the heat to medium-low, and gently simmer the chicken until tender, 1 to 1 1/2-hours.
3. When the chicken has cooked, remove it, and continue simmering the broth. Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the shallots and garlic, cook until the shallots soften, and turn translucent. Strain the chicken broth through a fine mesh sieve, and add to the shallots.
4. Pour in the brandy, and bring to a boil over high heat. Reduce heat to medium, then simmer for 10 to 15 minutes. While the sauce is simmering, remove the vegetables from the cavity of the chicken and discard. Remove the breast meat, legs, and any other meat remaining on the bones.
5. To serve, cut the breast into 1/2-inch thick slices, and separate the legs into drumsticks and thighs. Arrange the chicken on a serving dish, and bathe with the sauce.
INGREDIENTS
* 1 (3 pound) whole chicken
* 3/4 cup sour cream
* 1/4 cup diced red onion
* 2 cloves garlic, diced
* 1 teaspoon dried oregano
* 1 teaspoon dried dill weed
* 2 tablespoons olive oil
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
DIRECTIONS
1. To make the chicken easier to grill evenly, remove its backbone. Do this by placing the chicken breast side down on a work surface with the tail end facing you. With a boning knife or sturdy kitchen shears, cut from front to back next to the backbone. Turn the chicken so the neck end faces you and cut on the other side of the backbone. Remove the backbone and use it for making stock or discard. Turn the chicken over and cut through the tailbone or wish bone. Spread the chicken out flat so it’s ‘butterflied.’
2. Mix together the sour cream, red onion, garlic, oregano, dill, salt, and pepper in a bowl and blend thoroughly. Gently lift the skin from the chicken being careful not to puncture or break the skin. Spoon the sour cream mixture under the skin, and massage gently to ease the mixture into all areas of the chicken. Cover, and refrigerate for 30 minutes, or overnight.
3. Preheat a grill for medium heat. Lightly oil a grill grate, and place 4 inches from the heat source.
4. Lightly brush the chicken with olive oil, and season with salt and pepper.
5. Place chicken on prepared grill skin side up. Cover the grill, and cook until the meat is firm and juices run clear when pierced with a knife, 45-55 minutes. There is no need to turn the chicken over.
INGREDIENTS
* 1 rotisserie chicken, skinned and boned, meat pulled into large chunks
* 1 tablespoon minced garlic
* 1 tablespoon minced fresh ginger
* 1 (12 ounce) package coleslaw mix with carrots
* 1 tablespoon chopped fresh basil
* 2 tablespoons white sugar
* black pepper to taste
* 1/2 cup hoisin sauce
* 1/4 cup soy sauce
* 2 tablespoons white vinegar
* 1 head green leaf lettuce, leaves separated, rinsed, and patted dry
* 1 cup Thai-style peanut sauce
DIRECTIONS
1. Heat a large skillet over medium-high heat. Add chicken, garlic, ginger, coleslaw mix, basil, sugar, and pepper. Pour in hoisin sauce, soy sauce, and vinegar. Bring to a simmer, and cook and stir until the chicken is hot, and the liquid has been absorbed, about 10 minutes.
2. To serve, line a platter with lettuce leaves, and pour the chicken mixture into the center of the platter. Each diner assembles their own wraps by placing some of the chicken mixture onto a lettuce leaf, adding a little peanut sauce, then rolling into a cylinder.
INGREDIENTS
* 1 (2 to 3 pound) whole chicken
* 3 1/2 cups sweet vermouth
* 3 medium heads unpeeled garlic
* 1 bunch fresh parsley, chopped
* 1 1/4 cups chicken stock
DIRECTIONS
1. Bring a large pot of salted water to a boil. Put in chicken, boil until meat falls away at the bone. Pull out as many bones and as much skin as you like.
2. Stir in the vermouth, garlic cloves (don’t peel - you will use them for the bread), parsley and chicken stock. Reduce heat to low and let simmer and reduce for about 2 hours. Serve hot with slices of bread. Take the soft garlic and spread on fresh bread as ‘garlic butter’.
INGREDIENTS
* 1 tablespoon vegetable oil
* 1 1/2 pounds skinless, boneless chicken thighs, cut into chunks
* 1/2 cup sesame oil
* 10 slices fresh ginger
* 2 cloves garlic, sliced
* 1/2 cup dry sherry
* 1/2 cup soy sauce
* 1/4 cup water
* 3 tablespoons white sugar
* 1/2 cup fresh Thai basil leaves
* 3 dried whole red chilies
DIRECTIONS
1. Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces, and cook until lightly browned on all sides, about 5 minutes. Remove chicken from skillet and set aside.
2. Heat sesame oil in skillet, then add ginger and garlic. Cook and stir until the ginger begins to brown, about 30 seconds. Stir in the reserved chicken, sherry, soy sauce, water, and sugar. Bring to a boil, then reduce heat to medium-low, and simmer until there is only 1/4 cup of liquid left in the skillet, about 20 minutes. Stir in the basil and chiles, and increase heat to medium; continue cooking until the liquid is almost gone.
INGREDIENTS
* 15 boneless, skinless chicken thighs or breasts
* 1 (26 ounce) can condensed cream of chicken soup
* 2 cloves garlic, chopped (optional)
* 1 (16 ounce) container sour cream
* 1 (7 ounce) can diced green chile peppers
* 15 flour tortillas
* 3 1/2 cups shredded Monterey Jack cheese
* 1 (10 ounce) can sliced black olives (optional)
* chives for garnish (optional)
* black pepper to taste
DIRECTIONS
1. Place chicken in a pot, cover with water, and bring to a boil over high heat. Continue to boil until the chicken is done, about 10 minutes. Drain, allow chicken to cool, and cut into small pieces.
2. Place chicken pieces in a large bowl. Stir in soup, garlic, sour cream, and green chiles.
3. Spray the inside of slow cooker lightly with non-stick cooking spray.
4. Tear tortillas into pieces, and arrange half of the pieces in one overlapping layer across the bottom of the slow cooker. Arrange half of the chicken, half of the soup, and half of the cheese on top. Repeat with remaining tortillas, chicken, soup, and cheese. Top with black olives.
5. Cook on Low setting for 3 to 4 hours. Top with chives.
INGREDIENTS
* 4 pounds dark meat chicken pieces
* 1 tablespoon vegetable oil
* 5 cloves crushed garlic
* 1/2 cup all-purpose flour
* 1 teaspoon poultry seasoning
* 3 (4 ounce) links sweet Italian sausage, sliced
* 1 cup chopped onion
* 3 carrots, sliced
* 1/2 pound fresh mushrooms, sliced
* 1/2 teaspoon dried rosemary
* 1 cup red wine
* 1 (14.5 ounce) can whole peeled tomatoes
* salt and pepper to taste
DIRECTIONS
1. In a large skillet, heat oil. Add 1/2 of the garlic. Season flour with poultry seasoning. Dredge chicken parts in flour, then brown in the skillet for 4 or 5 minutes. Add the sausage, and saute for a few minutes. Add the onion, carrots, mushrooms, rosemary and the remaining garlic. Stir all together.
2. Add the wine and tomatoes; stir. Cover and let simmer over low heat for 25 minutes. Season with salt and pepper to taste and let simmer for another 10 minutes. Let cool covered for 10 minutes, then serve.
INGREDIENTS
* 2 1/2 quarts water
* 1 tablespoon salt
* 1/4 cup chopped fresh cilantro
* 4 cloves garlic, crushed
* 6 chicken leg quarters
* 2 plantains, peeled and cut into 6 pieces
* 1 large onion, chopped
* 2 pounds potatoes, peeled
* 4 pounds fresh cassava roots, cut into 6 pieces
* 2 tablespoons cooking oil
* 4 large onions, peeled and thinly sliced
* 1 teaspoon ground cumin, or to taste
* 1/2 teaspoon mild paprika, or to taste
* 1 teaspoon salt, or to taste
* 1 pound tomatoes, chopped
DIRECTIONS
1. Place the water into a large pot, and add 1 tablespoon salt , chopped cilantro (coriander), garlic, chicken legs, plantains, and 1 onion. Bring to a boil, and cook for about 20 minutes. Add the potatoes and cassava to the pot, and continue to cook for another 20 minutes, or until potatoes are tender.
2. While the chicken and vegetables are cooking, heat the oil in a large skillet over medium heat. Fry the onions in the hot oil, and season with cumin, paprika, and salt. When the onions are limp, stir in the tomatoes, and remove from heat.
3. Spoon the chicken stew into bowls, and serve topped with the tomato onion sauce.
INGREDIENTS
* 4 (6 ounce) skinless, boneless chicken breast halves
* teriyaki marinade
* 8 green onions, chopped
* 1 teaspoon salt
* 1 teaspoon pepper
* 1/2 cup sugar
* 3/4 cup rice vinegar
* 1 cup olive oil
* 1/2 (14 ounce) package wonton wrappers
* oil for frying
* 1 head iceberg lettuce, chilled, and torn into bite-size pieces
* 1 (4 ounce) can sliced water chestnuts, drained
* 1/4 cup toasted sesame seeds
* 1/2 cup toasted sliced almonds
* 1 (10 ounce) can mandarin orange segments, drained
DIRECTIONS
1. Place chicken breasts in a bowl, pour teriyaki sauce over them, and coat well. Cover, and refrigerate for 1 hour.
2. Preheat an outdoor grill for direct heat.
3. For the dressing, place green onions, salt, pepper, and sugar in a blender. Pour in olive oil and rice vinegar. Blend until smooth. Remove to a bowl, cover, and refrigerate until ready to serve.
4. Grill chicken, turning, until done. Remove to a cutting board, and cut into strips.
5. In a large skillet or wok, warm oil over medium-high heat. Cut wonton wrappers into strips. Fry wonton strips until crisp. Remove to paper towels.
6. In a large bowl, toss together lettuce, water chestnuts, sesame seeds, sliced almonds, and mandarin oranges. Pour dressing over salad, and toss gently. Top with fried wontons and grilled chicken strips.
INGREDIENTS
* 1 broiler/fryer chicken (3 to 4 pounds), cut up
* 3 cups water
* 1 medium onion, chopped
* 1/2 cup chopped green pepper
* 1 celery rib, sliced
* 3 garlic cloves, minced
* 1 teaspoon chicken bouillon granules
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
NOODLES:
* 1 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 cup egg substitute
* 2 tablespoons fat-free milk
* 1 tablespoon snipped chives
* 1 teaspoon minced fresh parsley
DIRECTIONS
1. Place the first nine ingredients in a Dutch oven; slowly bring to a boil. Reduce heat; skim foam. Cover and simmer for 1 hour or until chicken is tender. Refrigerate broth and chicken for several hours or overnight.
2. For noodles, combine flour and salt in a small bowl. Combine egg substitute and milk; stir into flour mixture. Mix until well blended. Shape into a ball; knead on a lightly floured surface for 4-5 minutes. Roll out into a paper-thin rectangle. Dust top of dough with flour. Roll up jelly-roll style. Using a sharp knife, cut into 1/4-in. slices. Unroll noodles; allow to dry for at least 1 hour.
3. Skim fat from the broth. Strain broth and return to pan, discarding vegetables. Discard chicken skin. Bone and cube chicken; discard bones and set chicken aside. Bring broth to a boil. Add noodles slowly; cook for 2-5 minutes or until tender. Add chicken; heat though. Garnish with chives and parsley if desired.
INGREDIENTS
* 1 cup finely chopped cooked chicken
* 1/4 cup minced green onions
* 1/2 cup finely shredded sharp Cheddar cheese
* 1/4 teaspoon salt
* 1/8 teaspoon pepper
* 2 tablespoons mayonnaise
* 3/4 cup finely chopped pecans or chopped fresh parsley
DIRECTIONS
1. In a bowl, combine the first six ingredients; mix well. Shape into 3/4-in. balls. Roll in pecans or parsley. Cover and chill.
INGREDIENTS
* 2 boneless chicken breast halves, cooked and cubed
* 3/4 cup mayonnaise
* 1/4 cup chopped celery
* chopped fresh cilantro to taste
* 1 (1 ounce) package taco seasoning mix
DIRECTIONS
1. In a medium bowl, combine the chicken, mayonnaise, celery, cilantro and seasoning mix. Mix well.
2. Cover bowl and refrigerate for 1 hour.
INGREDIENTS
* 2 tablespoons olive oil
* 1 (4 pound) chicken, cut into pieces
* garlic powder to taste
* 1/2 pound fresh mushrooms, sliced
* 1 large onion, diced
* 1/2 teaspoon dried basil
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried rosemary
* 1/2 teaspoon dried thyme
* 1 teaspoon garlic salt
* 1/4 teaspoon black pepper
* 1 teaspoon poultry seasoning
* 1 cup dry white wine
* 1 (10.5 ounce) can chicken broth
DIRECTIONS
1. Heat olive oil in a large Dutch oven over medium heat. Sprinkle chicken with garlic powder, and brown on both sides. Remove chicken to paper towels.
2. Spoon off chicken fat, and return pan to stove. Stir in mushrooms and onions; cook, stirring occasionally, until onions are soft. Remove to a medium bowl.
3. In a separate bowl, mix together basil, oregano, rosemary, and thyme. Season with garlic salt, pepper, and poultry seasoning. Stir in wine, and add to onion and mushrooms.
4. Return chicken to Dutch oven. Pour mushroom mixture and broth over chicken; cover, and cook over low heat until meat begins to fall off the bone, about 1 1/2 hours.
