POULTRY

APRICOT CHICKEN

CONTENTS: Apricot Chicken Braised Chicken in Aromatic Tomato Sauce Brandicot Chicken Bruce's Thai Chicken with Apples and Cashews Chicken Breasts Normandy Chicken Cacciatore Risa Chicken Mac Casserole Chicken Pockets Chicken Tettrazini Cornish Hens with Diced Apples, Raisins, and Shallots Country Captain Crusty Oven-Fried Chicken Curried Roast Chicken with Potatoes and Apples Curry Honey Chicken Grilled Chicken with Mustard-Dill Sauce Honey-Glazed Grilled Chicken Macadamia Nut Chicken with Tropical Marmalade Raspberry Chicken Thai Curry with Chicken over Rice Back to Recipe Page

4 boned, skinned chicken breasts 1 jar apricot preserves 1 pkg. Lipton onion soup mix 1 bottle red Russian dressing 3/4 to 1 C hot water	1. Flatten chicken breasts. 2. Place chicken in baking dish and cover generously with apricot preserves. 3. Mix soup, water, and dressing and pour over chicken. Bake at 350 for 1-1/2 hours.
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BRAISED CHICKEN IN AROMATIC TOMATO SAUCE
1/4 C olive oil 1 3-pound chicken, cut into 8 pieces 3 C chopped red onions 6 whole allspice 1 cinnamon stick 1 tsp. ground cumin 1 tsp. paprika 1/2 tsp. ground nutmeg 1/2 tsp. ground cloves Pinch cayenne pepper 1 28-ounce can whole Italian-style tomatoes, drained, juices reserved, tomatoes chopped 1 C water 2 Tbs. (or more) red wine vinegar 2 Tbs. tomato paste Pinch of sugar 12 oz. perciatelli pasta or spaghetti Freshly grated kefalotyri or Parmesan cheese	Heat oil in heavy large Dutch oven over medium-high heat. Add chicken in batches and cook until brown on all sides, about 8 minutes per batch. Place chicken on platter. Add onions to Dutch oven; sauté until tender, about 5 minutes. Add spices; stir until fragrant, about 1 minute. Stir in tomatoes and their juices and water. Return chicken to Dutch oven. Cover; simmer over medium-low heat until chicken is very tender, about 35 minutes. Transfer chicken to platter. Tent with foil. Add 2 tablespoons vinegar, tomato paste and sugar to Dutch oven. Simmer until thickened to sauce consistency, stirring occasionally, about 10 minutes. Season with salt, pepper and more vinegar, if desired. Remove from heat. Cover to keep warm. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer pasta to platter. Top with chicken, sauce and cheese.
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BAKED CHICKEN BREASTS SUPREME
2 Tbs. butter or margarine 2 Tbcs. salad oil 6 large chicken breasts halves (skin removed) 1 can (10 1/2 oz) condensed cream of chicken soup 1/2 C light cream 1/2 dry sherry 1 tsp. Tarragon leaves 1 tsp Worcetershire sauce 1/4 tsp chervil leaves 1/4 tsp garlic powder white mushrooms, sliced (optional)	Heat oven to 350 F. In oven, heat butter and oil in 13 x 9 baking dish, until butter is melted. Place chicken in dish, turning to coat with butter. Bake 1 hour. Heat soup, cream and sherry, stirring occasionally. Stir in tarragon leaves, Worcestershire sauce, chervil leaves, garlic powder and mushrooms. Remove chicken from oven, drain fat from dish. Pour soup mixture over, cover tightly, cook 15 to 20 minutes longer or until fork tender.
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BRANDICOT CHICKEN
2 tsp. cornstarch 1/4 C soy sauce 1/4 C apricot preserves 2 Tbs. sugar 2 Tbs. white vinegar 1 garlic clove, minced 1/4 tsp. ground ginger s & p 1 Tbs. orange juice 1 Tbs. brandy 3 to 4 lbs. chicken pieces	1. Preheat oven to 375 degrees. 2. Stir together cornstarch and soy sauce in a saucepan over medium-high heat. Add apricot preserves, sugar, vinegar, garlic, ginger, salt, and pepper. Cook until thick and bubbly, about 2 minutes. 3. Remove from heat. Add orange juice and brandy. 4. Place chicken in large baking dish. Pour sauce over top. 5. Bake 30 minutes. Turn, baste, and bake 30 more minutes.
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BRUCE'S THAI CHICKEN WITH APPLES AND CASHEWS
1-1/4 lb. Skinless boneless chicken breast ¼ C olive oil 3 tsp. Butter 2 small onions ½-3/4 C chicken broth ¼ C cashews ½ C flour ½ tsp. Cayenne pepper white wine ½ C red Thai curry sauce* salt and pepper *We used Royal River Sunset Curry - Thai Red, from Williams Sonoma.	1. Separate and flatten chicken breasts. 2. Dredge in flour, salt, pepper, and cayenne. 3. Saute breasts in oil and butter until golden brown on both sides. Remove chicken from pan and placed in pre-heated 225 oven to keep warm (IMPORTANT STEP). 4. Slice onions very thinly and cut apples into ½" slices. Deglaze pan with wine, add onions and apples (may need additional oil) and cook until tender. 5. Add curry sauce and mix, dilute with ¼ C chicken broth, and cook 1-2 minutes. Add chicken to pan and cook in sauce 3-5 minutes, adding more curry sauce or chicken stock as needed to get a thickened consistency - breasts should be coated. 6. Add cashews and remove pan from stove. Add salt and pepper to taste. 7. Serve over Basmati rice.
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CHICKEN BREASTS NORMANDY
1/2 C all-purpose flour 1/8 tsp. Salt 1/8 tsp. pepper 4 large boneless, skinless chicken breast halves (about 1 1/2 lbs.) 2 Tbs. Olive oil 1 Tbs. Butter 1 small onion, cut in thin wedges 1 clove garlic, minced 1 tsp. fresh ginger root, finely minced 2 Granny Smith apples, cored, peeled if desired, and cut into 1/2" wedges 1 C apple cider 2 Tbs. Brown sugar 1 Tbs. Cider vinegar	Preheat oven to 350. In a medium bowl, combine the flour, s&p. Coat chicken well w/seasoned flour. In large heavy skillet, heat olive oil and butter over medium-high heat. Add chicken breasts to skillet and sauté for 2 to 3 minutes on each side, just until golden. Remove chicken to a casserole dish, arranging in single layer. Add the onion, garlic, and ginger root to the skillet; cook 1 minute. Stir in apple slices. Blend in cider, brown sugar and vinegar. Simmer on medium-low heat 4-5 minutes. Pour mixture over chicken and bake in the preheated oven for 20-25 minutes or till the chicken is cooked through and apples are tender. Remove from oven and serve. (If sauce does not thicken into a glaze, remove chicken to plates and stir 1 tsp. flour mixed w/3 Tbs. Cider into a casserole dish. Cook and stir over medium heat, just until thickened. Spoon over chicken and serve.
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CHICKEN CACCIATORE RISA
This recipe for chicken cacciatore is more like the one my mother used to make when I was little. The chicken is cut into small pieces and the entire dish resembles a stew more than the classic cacciatore presentation. It's a great hearty low-fat dish for a cold winter's night.
1 pkg. boned, skinned chicken breasts 1 large can ground tomatoes (premium brand) basil, oreganto, thyme to taste 2 or 3 cloves garlic olive oil 1/2 onion, diced 1 large green pepper, cut into strips 1 large onion, cut into rings	1. Flatten breasts with mallet and bake at 350 until opaque, about 30 minutes. When done, cut into small strips. 2. Meanwhile, saute green pepper and onion rings until lightly browned. 3. Make sauce: Saute garlic and diced onion in olive oil in sauce pot or Dutch oven until transluscent. Pour in can of sauce, and add herbs to taste. When chicken and green peppers and onion are done, add to sauce pot. Cook over low heat about 1-2 hours. Dish will be like a chicken stew. 4. Serve over ziti or penne withi garlic bread and antipasto.
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CHICKEN MAC CASSEROLE
1 1/2 C elbows, cooked 6 slices low-fat bacon, cooked 2 C chicken breast halves without skin, cooked & cubed 1/2 C onions, chopped & cooked 1/2 C bell peppers, chopped & cooked 10 3/4 oz. low-fat cream of mushroom 1 C sour cream 1 1/2 C frozen mixed veggies (or corn) 1/8 tsp. garlic powder 1 C cheddar cheese 1/2 C cheddar cheese	Preheat oven to 375. Prepare an 8 x 12" pan w/butter. Return hot macaroni to saucepan. Stir in bacon, chicken, onions, and peppers. In a mixing bowl, combine cream of mushroom, sour cream, veggies, garlic powder, and 1 C cheese. Spoon half the mixture into pan. Cover w/half of veggies. Repeat layers. Bake, covered for 30 minutes or till heated through. Top w/remaining cheddar. Bake, uncovered, 3 minutes more.
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CHICKEN POCKETS
**My son, who claims to hate chicken, loves* this recipe. I make a bunch and freeze them. They're actually addictive.***
3 or 4 boned, skinned chicken breasts, flattened Glaze for chicken* 1 3-oz. brick cream cheese, softened About 3 oz. of herbed cream cheese, softened 1 tsp. garlic powder 1/2 tsp. onion powder 1/2 tsp. combined curry & coriander (or a little more) 1 can crescent rolls beaten egg Italian bread crumbs	1. Apply some sort of glaze on breasts. I use a conserve I get from Bermuda - Rhubarb and Ginger Conserve. Any jelly/conserve/jam with a spicy flavor is good. Cook chicken either in the oven or on the grill. Shred the breasts into small pieces. 2. Combine cream cheeses w/spices. Add chicken and mix well. 3. Open can of rolls and stretch out each roll a little. Then put a small amount of chicken mixture on each one and roll up. Dip in egg, then in bread crumbs. Bake at 375 for about 20 minutes, or til a little more than golden brown.
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CHICKEN TETTRAZINI
1/4 C butter or margarine 1/4 C flour 1/2 tsp. Salt 1/4 tsp. Pepper 1 C chicken broth 1 C whipping cream 2 Tbs. sherry 7 oz. Spaghetti, cooked and drained 2 C cubed or shredded cooked chicken or turkey 3 oz. Sliced mushrooms 1/2 C grated Parmesan cheese	Heat oven to 350. Melt butter in a large saucepan over low heat. Blend in the flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in broth and cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in wine. To assemble, place pasta in an ungreased 2 qt. Casserole. Make a slight indentation in pasta and place chicken and mushrooms in indentation. Pour cream sauce over pasta and chicken. Sprinkle with cheese. Bake uncovered 30 minutes or until bubbly. To brown, run briefly under broiler.
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CORNISH HENS WITH DICED APPLES, RAISINS, AND SHALLOTS
2 large Cornish hens (about 2 1/2 lbs.) 1 Tbs. olive oil 2 Tbs. apricot jam 1 tsp. mustard, Dijon 3-4 squirts liquid hot sauce 1/2 C apple cider Sauce: 1 Tbs. unsalted butter 4 shallots, chopped 1 Golden Delicious apple, peeled, cored & diced 1/4 C apple cider 1/2 tsp. apple cider vinegar s&p 2 Tbs. golden raisins	Place hens in roasting pan. Combine oil, jam, mustard, hot sauce & cider. Pour over hens to coat well. Roast hens in a preheated 400 degree oven for 35-40 minutes or till cooked through. About 15 minutes before hens are done, prepare the sauce: Melt the butter in a small skillet, add the shallots & cook over low heat until softened, about 4-5 minutes. Add the diced apples & cook, stirring, over moderate heat until barely tender. Stir in the apple cider and apple cider vinegar; season w/ s&p to taste. Bring to simmer & continue to cook for 2-3 min. Add raisins and simmer for 1 minutes longer. Serve each hen with a spoonful of sauce around it.
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COUNTRY CAPTAIN
4 lb. chicken breast or 2 cut up chickens flour 1/2 C cooking oil 2 medium onions, finely chopped 2 green pepeprs, chopped 1 clove garlic, minced 4 tsp. Curry powder 1 1/2 tsp salt 1/2 tsp white pepper 1/2 tsp thyme 2 1-lb. cans tomatoes 1 Tbs. chopped parsley 1 1/2 C hot cooked rice 1/4 C raisins	Remove skin from chicken, roll pieces in flour. Cook in oil until well browned. Remove chicken and keep warm - this is the secret of this dish. Cook onion, pepeprs and garlic in the ramining oil in the pan until tender. Stir in curry, salt, pepper, and thyme; mix well. Add tomatoes and parsley. Place chicken in large casserole. Pour sauce over, and cover. Bake for 45 minutes at 350 F. Serve over rice with raisins sprinkled on top.
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CRUSTY OVEN-FRIED CHICKEN
4 skinless, boneless chicken breast halves 3/4 C buttermilk 1 tsp. Worcestershire sauce 1/2 teaspoon liquid hot pepper sauce Vegetable oil spray 1/4 C all purpose flour 1/4 C yellow cornmeal 2 tsp. grated lemon peel 1/4 tsp. salt 1/4 tsp. cayenne pepper 1 Tbs. vegetable oil Lemon wedges	Use a mallet or weight to pound the chicken to an even thickness. In a shallow bowl, combine the buttermilk, Worcestershire, and hot pepper sauce. Add the chicken, turning to coat. Let the chicken soak in the sauce for 10 minutes. Meanwhile, preheat the oven to 450°F. Lightly coat a baking sheet with vegetable oil spray. In a shallow dish, combine the flour, cornmeal, lemon peel, salt, and cayenne pepper. Remove the chicken from the buttermilk and dip it into the flour mixture to coat completely. Place the chicken on the prepared baking sheet, leaving at least 1 inch between each piece. Drizzle with the oil. Chicken can also be cut into finger-size pieces. Bake the chicken until the coating is golden brown and crusty and the chicken is white throughout, about 20 minutes. Serve garnished with lemon wedges. Makes 4 servings.
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CURRIED ROAST CHICKEN WITH POTATOES AND APPLES
3 Tbs. Curry powder 1 Tbs. Paprika 1/2 tsp. red pepper 1/2 tsp. each ground cardamom & cinnamon s & p 1 3-1/2 lb. Chicken, patted dry 2 sweet potatoes, peeled and cut into 1" chunks 2 baking potatoes, cut into 1" chunks 2 onions, cut into eighths 2 tart apples, cored & cut in to 1" chunks 1 orange, juiced (reserve orange halves) 1/2 C white wine 1/2 C fresh or canned chicken stock or broth	Preheat oven to 400. In a small bowl, mix together the curry powder, paprika, red pepper, cardamom, and cinnamon. Season to taste w/s&p. Rub over the entire chicken, sprinkling any excess into the cavity. Place the chicken in a large roasting pan & surround with the sweet potatoes, baking potatoes, onions, and apples, Mix together the orange juice (put the peels into the chicken cavity for extra flavor), the wine, and the chicken stock. Pour over the veggies. Bake the chicken 1 1/4 hours, covering with foil after 45 minutes if the skin begins to brown too quickly. The chicken is down when a meat thermometer inserted into the thigh registers 180 degrees and when the juices run clear when pierced with a fork.
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CURRY HONEY CHICKEN
*This recipe comes from Mimi Hiller. It is incredibly easy and wonderful.*
2 Tbs. margarine or butter 6 Tbs. honey 2 Tbs. curry powder 1 Tbs. mustard 1 chicken, cut in pieces*	In a saucepan, melt butter with honey, curry, and mustard. Place chicken in baking dish. Pour sauce over chicken. Bake at 350 degrees for 1 hour. *I use boned, skinned, breasts that have been flattened.
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GRILLED CHICKEN WITH MUSTARD-DILL SAUCE
1 teaspoon honey 1 tablespoon Dijon mustard 1 tablespoon coarse-grained mustard 2 tablespoons chopped fresh dill 3/4 cup plain yogurt 4 (1/4-inch-thick) chicken cutlets (1 1/2 lb total) 1 to 2 tablespoons olive oil	Stir together honey, mustards, dill, yogurt, and salt and pepper to taste. Pat chicken dry, then brush with oil and season with salt and pepper. Grill chicken on an oiled rack set 5 to 6 inches over glowing coals 1 to 2 minutes on each side, or until just cooked through. Serve chicken with sauce. Makes 4 servings. Gourmet June 2000
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HONEY-GLAZED GRILLED CHICKEN
12 chicken thighs (or breasts) juice of 1 lemon 1/2 C peanut oil 1/2 C honey 1/2 C cream sherry 1/4 C soy sauce 1 medium onion, finely chopped 2 garlic cloves, finely chopped 1 Tbs. Chopped fresh ginger or 1/2 tsp. Ground 1/2 C flaked coconut salt and a good dash of ground pepper	1. Remove about half the skin and all the fat from the chicken. Rinse and pat dry. Place in a bowl with lemon juice and let stand for 15 to 30 minutes. Drain, dry, and place in a clean bowl. 2. Combine all remaining ingredients. Pour over chicken and marinate for 3 hours at room temp or overnight in the frig. Bring chicken to room temp. before grilling. 3. Grill for 15 minutes, skin side up. Turn and grill skin side down for another 15 minutes, basting frequently with marinade. Turn and grill a final 15 minutes, basting every 3 or 4 minutes. If using breasts, adjust time accordingly.
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MACADAMIA NUT CHICKEN BREASTS WITH TROPICAL MARMALADE
6 boneless, skinless chicken breasts halves Chicken Barbeque marinade (see below) 1 C macadamia nuts, finely chopped ¾ C fine, dry breadcrumbs ½ C al-purpose flour 3 eggs, lightly beaten 2 Tbs. Oil 1 Tbs. Butter Papaya-Pineapple Marmalade (see below)	Marinate chicken for 1 hour in Barbeque marinade, turning occasionally. Remove chicken and to drain. Combine macadamia nuts and bread crumbs. Dredge chicken in flour, dip in beaten eggs, and coat with macadamia nut mixture. In a heavy skillet, heat oil and butter over medium heat. Sauté chicken for 6 to 8 minutes, turning once. Add a little oil if necessary as nuts may absorb oil. Serve with Marmalade. *Chicken Barbeque Marinade* ½ C soy sauce 1 ½ Tbs. Brown sugar 1 Tbs. Mirin (Japanese sweet rice wine) 1 Tbs. Olive oil 1 tsp. Minced fresh garlic 1 tsp. Peeled and minced fresh ginger Combine all ingredients. *Papaya-Pineapple Marmalade* ½ C diced papaya ½ C diced pineapple 3 Tbs. Granular sugar In a small saucepan, cook fruit and sugar over medium-low heat for 20 minutes Serve warm or cold.
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RASPBERRY CHICKEN
*This recipe comes originally from the Silver Palate Cookbook. However, my husband has made it for years and has added a few touches of his own.*
2 whole boneless, skinnless chicken breasts, about 2 pounds 2 Tbs. sweet butter 1/4 C finely chopped yellow onion 4 Tbs. raspberry vinegar 1/4 C heavy cream or Creme Fraiche 1 Tbs. canned crushed tomatoes 1 can frozen raspberries in their own juice (thawed) fresh raspberries	1. Cut each chicken breast into halves along the breastbone line. Remove the filet on the back of each breast, and flatten each breast using a mallet. 2. Melt the butter in a large skillet. Raise the heat, add the breasts, and cook for about 3 minutes per side, or until they are lightly colored. Remove from the skillet and place in a warm (300) oven for about 20 minutes, to slightly cook more. 3. Add the onion to the fat in the pan and cook, covered, over low heat, until tender, about 15 minutes. 4. Add the vinegar, raise the heat and cook, uncovered, stirring occasionally, until vinegar is reduced to a syrupy spoonful. Whisk in the chicken stock, heavy cream or creme fraiche, and crushed tomatoes, and thawed raspberries with juice, and simmer for 1 minute. 5. Remove chicken from oven, return to the skillet, and simmer gently in sauce, basting often, until the sauce has been reduced and thickened slightly about 5 minutes. 6. Remove breasts with a slotted spoon and arrange on a heated serving platter. Add the fresh raspberries to the sauce in the skillet, and cook over low heat for 1 minute. Pour sauce over chicken, drizzle sauce on top, and serve immediately.
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THAI CURRY WITH CHICKEN OVER RICE
Basmati rice coconut milk 2 tsp. curry paste 1-2 Tbs. basil 1-2 Tbs. fish sauce 1-2 Tbs. brown sugar 1/4 C white wine	Cook Basmati rice. Pour a can of coconut milk into a pan. Add rest of ingredients. Let simmer a few minutes, then add sliced veggies and thinly sliced chicken breast. Let simmer till rice is done.
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