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     Cut the belly of pork into small cubes and sauté in a large, heavy skillet or Dutch oven.

Add the onion, carrots thyme, bay leaf, tarragon wing tips, neck and gizzard, add 2-3 cups

Water and bring To a boil. Reduce heat and simmer for 5-10 minute while you prepare the

chicken as follows:

     Wash and dry the chicken by dabbing it with paper towels. Place the finely chopped tarragon, Butter and lemon juice in the chicken. Close the opening with meat pins. Place the chicken In the heavy skillet with the stock from above. Bring the chicken and stock to a boil and reduce heat to a simmer. Cook the chicken for 40-45 minutes uncovered. Check to see if the chicken is done - if the leg and thigh move easily the chicken should be done; or insert a sharp knife in the thickest part of the chicken - if the juice runs clear, it is done.

Remove the chicken from the stock and keep warm.

Prepare the sauce as follows:

1 oz (30 g) butter

3 Tbsp flour

Chicken stock from the chicken

2 Tbsp freshly chopped tarragon

     Sieve the stock from the chicken and throw out everything but the pure stock in a medium saucepan over medium heat, melt the butter, remove the skillet and add the flour; stir Until blended. Place the skillet back on the burner and gradually add 1-2 cups (2-3 dl) chicken stock to the sauce stirring constantly until sauce is well blended. Cook sauce until thickened.

     Serve the chicken in a large casserole dish and either cut the chicken into serving

Portions or leave it whole. Pour the sauce over the chicken, place a little freshly

Chopped tarragon over the chicken and serve.

Accompaniment:

Serve with boiled rice and French bread and steamed vegetables of your choice e.g.

Broccoli, green beans, or carrots.

This recipe may seem a little complicated when you first look at it, but if you follow the directions, it is quite simple. It does require a few ingredients, so check that you 
have everything on hand.

1 large chicken (3 lb)

1-2 Tbsp freshly chopped tarragon or 2 tsp dried

½ lemon, sliced

1-½ oz (45 g) butter

Chicken stock *

2-3 Tbsp mild curry powder

1-2 Tbsp sherry

Chicken Stock:*

3 slices pork belly or other pork such as Canadian bacon

1 medium minced onion

2 diced carrots

1 sprig thyme (or ¼ tsp dried thyme)

1 bay leaf (fresh or dried)

2 sprigs fresh tarragon (or 1 tsp dried)

Salt and pepper to taste

Wing tips, neck and gizzard from the chicken

1-2 chicken cubes

     While the chicken is marinating, take 1-1/2 cups (3 dl) yogurt and place in a coffee filter or other filter and let the liquid drain from the yogurt for about 1 hour. Seson with salt, pepper, crushed garlic and a little lemon juice.

     Cook the couscous or rice according to the directions on the package.

     Slice the tomatoes and onion rings, season with salt and pepper, a little olive oil and a little red wine vinegar. Set aside until ready to serve.

     Remove the chicken from the yogurt and shake off excess yogurt. Spray a little oil on the chicken pieces, place on a baking tray and grill in the oven for about 15 minutes or until the chicken is done.

     Place a helping of the couscou on a plate, top with some of the chicken slices. Serve with tomato and onion rings, and a little of the filtered yoghurt as well as toasted pita bread if you wish.

(Serves 4)

Instead of the usual rice of pasta, this chicken is served
with couscous which makes a nice change in the diet.
The chicken is served with a tomato and Spanish onion
salad and seasoned yogurt.  This is a healthy but tasty
meal.

1 lb (500 g) chicken breasts
1 cup (8 oz / 250 ml) natural yogurt
1 Tbsp freshly grated ginger
1 clove crushed garlic
1/2 tsp ground cardamom
1-1/2 tsp ground cumin
Salt

1-1/2 cups (3 dl / 12 oz / 375 ml) low fat yogurt
Salt and pepper to taste
1-2 Tbsp lime or lemon juice
1 clove crushed garlic

2 Tbsp vegetable oil
1-1/2 cups (3 dl / 12 oz / 360 g) couscous or rice

4 medium-sized tomatoes
1 Spanish onion
A little olive oil
A little red wine vinegar

Accompaniment:
Warmed or toasted pita bread cut into wedges

     Cut the chicken into pieces: Cut off the wings, then the legs and cut the drumstick and thigh. Remove the backbone and set aside. Cut the breast into two pieces and remove the bone.

     Grate the lemon rind and mix with the sugar, salt and pepper. Loosen and pull back the skin on the chicken pieces and rub the lemon mixture on the meat. Pull the chicken skin back over the chicken pieces. Place the chicken pieces in a casserole dish and let it marinate in the refrigerator for 1-2 hours or overnight.

     Distribute the butter in small pieces over the chicken. Bake the chicken for about 40 minutes at 430 degrees F (225 degrees C). Turn the chicken pieces during baking and baste with the marinade from the dish. Let the chicken rest for 10-15 minutes before serving.

     A nice wine to accompany this meal is a Ch. Fontaine Ourdille 2000.

Spicy Corn

     Finely chop the shallots and garlic and saute them in a little olive oil until tender but not browned. Add the corn and a pinch of chili powder and continue to cook over medium heat - add a little water if necessary - until the corn is tender and hot. Season with salt and pepper and add freshly chopped parsley just before serving.

(Serves 4)

1 fresh chicken (ca. 2-1/2 lbs)
1 lemon
1 Tbsp brown sugar
1-1/2 tsp coarse sea salt
Freshly ground pepper
Olive oil

Spicy Corn

16 oz (500 g) frozen corn
4 shallots
2 large cloves garlic
A little dried chili peppers
Salt and Pepper to taste
1 small bunch of freshly chopped parsley

     Boil the eggs for about 10 minutes or until they are hard boiled. Run under cold water and remove the shells. Cut each egg in half lengthwise and remove the yolks. Mash the yolks with the cream.

     Drain the anchovies, chop very fine and add to the egg yolks. Mix well and season with salt and pepper.

     Spoon the yolk mixture back into the white cases of the eggs and place the eggs, cut side down in a lightly greased, ovenproof dish. Make your own white sauce or a bechemel sauce as follows:

Bechemel Sauce

     Put the milk into a saucepan with the bay leaf, peppercorns, parsley, carrot and onion. Bring slowly to a boil, cover and simmer very gently for 5-10 minutes. Strain.

     Melt the butter in a pan, add the flour and removing the sauce- pan from the heat, gradually add the milk. Mix vigorously  so that the sauce remains smooth and without lumps. Return the saucepan to the heat and bring to a boil, stirring all the time.

     Add most of the cheese to the sauce and season to taste with salt, pepper and mustard. Pour the sauce over the eggs and sprinkle with the remaining cheese. Heat in a fairly hot oven for 15 minutes or until the cheese is golden brown. Do not overcook or the eggs will become tough.

     Serve with new potatoes and your favorite vegetable. Steamed spinach is nice with the potatoes and eggs.

(Serves 4)

6 eggs
4 Tbsp light cream
1-3/4 oz (50 g) canned anchovies
Freshly ground pepper
2 Tbsp butter
4 Tbsp flour
1-1/4 Cups (10 fl oz / 375 ml) milk
6 oz (1-1/2 cups / 180 g) grated Cheddar cheese
salt
A little mustard

Bechemel Sauce
1-1/4 cups (10 fl oz / 375 ml) milk 
1 bay leaf
2-3 peppercorns
some parsley stalks
piece of carrot
1/2 onion
2 Tbsp butter
4 Tbsp flour
Salt and pepper

     In a medium-sized bowl, mix together the ground turkey and salt for about one minute. Add the minced onion, peppers (capsicum) and egg.  Stir in the milk, a little at a time. Finally add the bread crumbs and mix well.  Let the mixture rest for 30 minutes in the refrigerator.

     In a heavy  skillet (about 9 inch  / 21 cm)  melt the butter. Add the meat mixture and spread it out into a large pancake.  Cook over low heat for about 10 minutes.  Slide the meat pancake out on a large plate or lid.  Add the rest of the butter to the pan, and when it is melted, slide the meat pancake back into the pan on the reverse side and continue cooking for another ten minutes. When ready, slide onto a large plate or serve in wedges with boiled potatoes or French fries and broccoli.  Serve with a cheese or brown sauce.

10 oz  (300 g) ground (minced) turkey
1-1/2 tsp coarse salt
1 Tbsp minced onion
1 green bell (capsicum) pepper, finely minced (about 3 oz / 90 g)
1 red bell (capsicum) pepper, finely minced (about 3 oz / 90 g)
Freshly ground pepper
1 egg
3/4 cup (6 fl oz / 190 ml) milk
1/2 cup (2 oz - 60 g) bread crumbs
1 oz (30 g) butter

Accompaniments:  potatoes and broccoli

     In a heavy skillet or Dutch oven, heat a little vegetable oil and sauté the onion and cubed turkey. 

     Slice the leek and rinse several times in running water. Drain. Add to the turkey. Cut the mushrooms in quarters and together with the sun dried blueberries or cranberries, curry, chili sauce, salt and pepper add these to the turkey. Cook gently for about 15 minutes. 

     Mix the skim milk and cornflower and add to the meat dish, stirring gently until the sauce cooks and thickens.

     Serve with boiled rice and mango chutney. 

*Whole milk may be used.

(Serves 4)

14 oz (420 g) breast of turkey in cubes
2 red onions (Spanish onions) chopped
2 leek
8 oz (240 g) mushrooms
1/2 cup (3 oz / 90 g) sundried blueberries
(or cranberries)
2 Tbsp curry powder
2 Tbsp sweet chili sauce
1-1/4 cup (10 fl oz / 315 ml) skim milk *
2 Tbsp cornstarch
Salt and pepper to taste
10 oz / 300 g rice
Mango chutney

     In a large saucepan or Dutch oven, fry onions gently in the oil  until just transparent but not browned. Remove the onions and set aside.

     Place the chicken portions in the oil and brown lightly. Add the onions, chopped tomatoes, wine, salt and pepper and 1/2 cup of water. Cover the saucepan or Dutch oven and simmer over low heat until chicken is tender. This takes about one hour. Add a little water if the chicken seems to be cooking too dry. 

     Serve with boiled rice and a tossed salad.

(Serves 4)

1 chicken, cut into pieces (jointed)
4 Tbsp vegetable oil
2 large onions, finely chopped
3 large tomatoes, skinned and chopped
1 glass red wine
1/2 cup (1 dl / 4 fl oz / 125 ml) water
Salt and pepper