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- The Net's Online Gourmet Magazine Control-d to book mark page |
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Chicken Recipes (and other poultry)
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Place the oven rack in the center of the oven. Preheat the oven to 450 degrees. Coat a baking sheet with cooking spray and set it aside. |
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Canola cooking oil spray |
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Simple, easy, fast dinner for two. And it looks good, too. Add a few of your favorite herbs and spices if you like a bit more flavor to your meal. It’s the presentation that’s always a winner. That’s it and it’s good! |
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(Serves 2) 6-8 small potatoes |
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Although we found this a little heavy, the flavors were good. If you find this dish a little heavy as well, just add a bit of chicken stock to thin it down, or add some vegetables such as more fresh tomatoes or bell peppers (capsicums). |
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(Serves 4)
8 oz (240 g) chicken, e.g. thighs or breast |
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The tart plum and red onion are a great
compliment to the chicken. I prefer onions chopped or minced,
but you can certainly cut them into thin wedges.
Rinse and dry the chicken well. Season with salt and freshly ground pepper and brown a little on all sides. Add the white wine and cook until reduced to 1/3. Add the thyme and garlic, pour chicken stock over and place in an oven-proof casserole dish. Bake at 350° F (180° C) for about one hour or until chicken is tender. Remove the chicken and keep warm. Skim the fat from the stock and pour into a medium-sized saucepan. Boil the stock until it is reduced to about half. Add the red onions and plums and cook for 3-4 minutes. Thicken with a little cornstarch dissolved in water. Cut the chicken into serving pieces and serve with the plum and onion sauce in a separate bowl. Serve with small potatoes, or a good French bread.
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(Serves 4)
1 large chicken (min 2 lbs)
Salt and freshly ground black pepper
Olive oil
½ Cup (1 dl) Plum brandy or calvados
½ Cup (1 dl) dry white wine
4 sprigs thyme
4 large cloves of garlic, quartered
1 to 1-½ Cups (2-3 dl) chicken stock
4 small red onions in wedges (or chopped)
7 oz (210 g) fresh plums, in quarters
Little corn starch
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Chicken is such a simple and
good meat to serve any time of the year. We don’t usually use
prepared soups in our recipes, but the cream of chicken soup (in
dry form) does add a special flavor to this dish.
Preheat oven to 425° F (220° C) Roll out the pie dough or thawed puff pastry and cut 4 four inch circles (10 cm) or cut out smaller ones if you wish. Place the dough circles on baking paper on a cookie tray and brush the tops of the dough lightly with milk. Pierce top of dough with a fork and bake at 425° F (220° C) for 8 minutes or until golden brown. Remove from oven and set aside. Mix the flour, salt and black pepper. Cut the chicken fillets or breast into bite sized pieces and dredge in the flour mixture. In a heavy skillet or wok, heat 1-2 Tbsp olive oil and lightly brown the chicken. Add the garlic and spring onion, chicken stock, vegetables, and mushrooms and bring to a boil. Reduce heat and continue to simmer until vegetables are done. If you have a small package of cream of chicken soup, remove the wok from the heat and sprinkle the soup over the chicken and vegetables, stirring while you add the soup powder. If you do not have soup powder, stir 2 tablespoons of flour with a little milk or water and add it to the chicken and vegetables mixture, stirring while you add the flour mixture. Return the wok to the heat and bring mixture to a boil, stirring constantly until sauce has thickened. Add the sage, tarragon, and oregano and spring onions and stir through. Spoon chicken mixture into 4 ramekins, top each with one pie crust and serve.
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(Serves 4)
1 package (15 oz) package refrigerated pie dough or
1 package frozen puff pastry - use two small sheets
2 Tbsp all-purpose flour
¼ tsp salt
¼ tsp freshly ground black pepper
1-2 Tbsp olive oil
1 Tbsp freshly sage, chopped
1 Tbsp freshly tarragon, chopped
1 Tbsp freshly oregano, chopped
10 oz (300 g) chicken (fillet or breast)
1 Cup (2 dl) chicken broth
2 Cups (4 dl) fresh or frozen vegetables (carrots, broccoli,
Cauliflower, peas, corn, etc.)
1 spring onion, sliced
1-2 cloves garlic, minced
1 Cup (2 dl) fresh mushrooms, sliced
Small package of cream of chicken soup or 2 tablespoons flour
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Brown the chicken in the vegetable oil. Add the garlic, carrots, and onion and stir fry for 3-4 minutes or until the carrots are just tender but still firm. Add the bell pepper, zucchini, brown sugar, chili sauce, soy sauce and chicken bouillon dissolved in water, and cook a further 1-2 minutes. Dissolve the cornstarch in a little water and add to the chicken and vegetables, bring to a quick boil to thicken the sauce and serve with hot, boiled rice. |
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(Serves 4) 1 lb chicken shredded or cubed |
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This zesty dish is a whole meal in one pot.
1. Cut the chicken into 1-inch chunks and season lightly with salt and pepper. 2. Heat 1 tbsp of the oil in a 4- to 5- quart pot over medium-high heat. Lightly brown the chicken, stirring, about 5 minutes. Remove the chicken to a bowl. 3. Reduce the heat to medium and add 1 Tbsp oil, onions, bell peppers, celery, and garlic. Cook, stirring frequently, 5 minutes. Stir in the oregano, broth, and ½ tsp salt. Bring to a simmer and cook 10 minutes. 4. Stir in the corn, tomatoes, and chicken and simmer 10 minutes, stirring occasionally. Stir in the spinach and hot-pepper sauce. 5. Divide the stew among 4 bowls, and serve with the yogurt and scallions in small bowls on the side. |
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4 skinless, boneless chicken breast halves, 4 to 6 ounces each (120
to 180 g)
Salt
Freshly ground black pepper
2 Tbsp extra virgin olive oil
1-½ Cups (3 dl) chopped onions
1 Cup (2 dl) seeded, chopped green bell peppers
1 Cup (2 dl) diced celery
1 tsp chopped garlic
2 tsp dried oregano
4 Cups (1 liter) nonfat, reduced-sodium chicken broth
1-½ Cups (3 dl) frozen corn, thawed
1-½ Cups (3 dl) canned diced tomatoes, with liquid
3 Cups (6 dl) baby spinach
¼ tsp hot pepper sauce
½ Cup (1 dl) nonfat plain yogurt
¼ Cup (1 dl) chopped scallions
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This is a mild chicken curry made from a combination of spices which are easy to find and easy to use. If you bake the chicken curry, the chicken pieces will not end up looking like a stew. Heat the butter and oil or ghee in a heavy Dutch oven, add all the ingredients except the chicken, minced onion and chicken stock. Heat the dry ingredients until they begin to bubble and emit a fragrance. Add a few chicken pieces at a time and brown well on all sides. Remove the pieces when they are browned and continue adding chicken pieces until all the pieces are browned. Add the minced onion and a little more butter and oil or ghee if necessary and brown lightly. Add the chicken pieces, the chicken stock and the chopped tomatoes, cover with a lid and place in the oven for 1 hour and 30 minutes. Allow to rest for 10-15 minutes, skim off any excess fat and serve with rice and curry condiments. |
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(Serves 6) 3 lbs chicken pieces, thighs, drumsticks, breasts |
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The egg in this sauce gives this pasta a
rich, creamy flavor. The Parmesan cheese adds the touch of flavor
which makes this a particularly easy and flavorful meal.
Whisk the egg in a bowl with the cream salt and pepper and set aside. In a heavy skillet fry the bacon, remove and drain on paper towels. Cut into smaller pieces. Remove the bacon drippings and wipe out the pan with a paper towel. Add a little olive oil to the pan and cook the chicken for 5 minutes on each side or until done (it should not be pink inside). Set aside to cool then cut into small cubes. Add a little more olive oil to the skillet and sauté the onion and garlic. Cut the tomatoes in half, remove the seeds, then cut into quarters and cut into smaller pieces. In a medium saucepan, bring the water to a boil and cook the pasta according to the directions on the package. Drain the pasta and put back in the saucepan. Turn off the burner, but put the saucepan back on the burner. Pour the mixed cream and egg over the hot pasta. Stir through. The heat will cook the egg in the cream. If you are worried about salmonella, use a pasteurized egg. Add the chicken, peas, marjoram, parsley, chi, the fresh tomatoes and a little salt and pepper. Heat through, but do not boil and serve. Top with the crispy bacon. |
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(Serves 4)
1 lb (ca. 450 g) fresh pasta
2 Cup (2 dl) fresh cream
1 egg
8-10 rashers (slices) of bacon
8 oz (240 g) chicken breast
½ onion, minced
1 clove garlic, minced
1 Cup (2 dl) peas (fresh or frozen)
1-2 fresh tomatoes
½ tsp ground marjoram
1 Tbsp freshly chopped parsley
1 Tbsp freshly chopped chives
½ Cup (½ dl) freshly grated Parmesan cheese
Olive oil
Salt and pepper to taste
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The Cornish game hens in this recipe have an oriental flavor. The
orange marmalade and soy sauce give the meat an unusual flavor and
add a bit of zest to an otherwise bland meat.
Clean, rinse and dry the game hens. Season the inside with salt and pepper. Place one clove of garlic in each game hen. Mix the orange marmalade and soy sauce and brush onto the game hens. Place two slices of bacon around each Cornish hen. Place the game hens in an oven-proof casserole dish and bake in the oven at 350° F (180° C) until the hens are just lightly brown. Add the chicken stock and place a piece of foil over the hens to prevent them from burning. Baste the hens regularly while baking them for 30-40 minutes or until they are tender. Remove the game hens and keep hot. Skim any fat that may have accumulated in the stock and pour the stock into a small saucepan. Add the sherry and bring the stock to a boil to reduce. Cut the game hens in halves, pour a little of the sauce over the hens, garnish with freshly chopped parsley and serve with rice and crab apples and/or cranberries. |
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(Serves 6)
3 Cornish game hens
3 cloves garlic crushed
4 Tbsp orange marmalade
3 Tbsp soy sauce
6 slices bacon
1 Cup (2 dl) chicken stock
¼ Cup(½ dl) dry sherry
Salt and pepper
1-2 Tbsp freshly chopped parsley
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If you like duck
or goose livers and mushrooms, this recipe is great for a starter or
just as a luncheon or simple
evening meal. Great with a green side salad.
Trim the liver and remove the
tendons (stringy bits in the liver), rinse and dry on paper towels.
Trim
In a small pan, heat the butter and over
medium heat, sauté the liver until just done. Liver should still be
soft, but not red inside. Remove the
liver and cut into smaller pieces. Add the freshly chopped parsley
to the mushroom and cream , stir through
and place in equal portions on the toast. Top the mushrooms with
the goose or duck liver. Garnish with a little fresh baby spinach
leaves and halved cherry tomatoes and
serve right away. Good as a starter, luncheon or light supper.
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| (Serves
2-4)
1 goose liver (or use 250 g (8 oz)
duck liver
Coarse sea salt
Freshly ground black pepper
Butter for frying
8 oz (250g) mushrooms e.g.
chanterelles
1 Tbsp butter
1-2 minced shallots
½ Cup (1 dl) whipping cream
1 Tbsp freshly chopped parsley
2 - 4 pieces of toasted sandwich bread
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| (2-3 Servings)
8 oz (240 g) fettuccini |
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Divide the chicken into 8 pieces. In a heavy skillet with a little oil, brown the chicken lightly. Place in an oven-proof casserole dish. Peel and chop the onions; wash, seed and chop the bell (capsicum) peppers. Cut the chorizo sausage into thick slices. In a heavy skillet, sauté the bell peppers, onions, garlic and cayenne pepper in a little olive oil for about 2 minutes. Add the chopped, tinned tomatoes and season with salt and pepper. |
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| (Serves 4-6) 1 chicken or chicken pieces (2-½ lbs) 2 onions 1 red bell (capsicum) pepper 1 yellow bell (capsicum) pepper 3 -4 oz (ca. 100 g) chorizo sausage 2 large cloves of garlic, minced 2 tsp paprika 1 tsp cayenne pepper 1 Tbsp olive oil 2 tins chopped tomatoes (ca. 14 oz / 400 g each) 1 tsp coarse salt ½ tsp freshly ground pepper |
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| 1 Chicken Breast per person, flattened (or other chicken parts such as drumsticks, thighs, etc.) 4 eggs, beaten 4 cups (8 dl) Italian breadcrumbs Oil for frying Marinara sauce as needed |
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Cut the turkey breast into cubes and set aside. Mix the curry, lime juice, brown sugar, fish sauce and oil together. Pour the marinade over the turkey pieces and let the meat marinade for about 30 minutes. Turn occasionally.
Cut the lime into quarters and the mangos into cubes. Place these alternately on the skewers and grill or barbecue about 2 minutes on each side or 8 minutes altogether. Cut the passion fruits in half and scoop out the pulp. Cut the red chilies into very thin strips (remove most of the seeds or you will have a VERY hot sauce) and mix with the passion fruits pulp, fish sauce and juice. Mix the lettuce (or mixed lettuce), the coriander and mint. Pour the dressing over the salad and serve with the turkey skewers.
Accompaniment: Cooked rice noodles
You may serve this with a chilled white wine such as the Lindeman’s Bin 65 from Australia.
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(Serves 4) 1 lb (500 g) fresh turkey breast 2 mangoes 2 limes 1 tsp green Thai curry paste ¼ cup (2 fl oz / ½ dl / 65 ml) lime juice 1 Tbsp brown sugar 1-2 Tbsp Thai fish sauce ¼ cup (2 fl oz / ½ dl / 65 ml) vegetable oil
Passion Fruit Salad 3 passion fruits 2 red chili peppers 1/2 Tbsp Thai fish sauce ¼ cup (2 fl oz / ¼ dl / 65 ml) orange, pineapple or apple juice 1 small bunch of lettuce or mixed lettuce 1 small bunch freshly chopped coriander 1 small bunch basil or mint |
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Rinse the lentils in cold water and cook them in lightly salted water for about 20 minutes. Drain and set aside to cool. Cut the chicken into strips. Cut the chorizo into thin slices. In a large, heavy skillet or wok, place about 1 Tbsp vegetable oil and quickly fry the chicken, chorizo and minced garlic for about 1 minute.
Season with salt and pepper, add the bell peppers. Add the bell peppers and cook another 2 minutes. Add the lentils, sprinkle with thelemon juice and cook for about 2 more minutes. Remove the skillet or wok from the heat, add the spinach, toss through, return to heat for about 1 minute and serve immediately.
Accompaniment: Boiled rice or cooked rice noodles.
*Chorizo - Chorizo is a Spanish pork sausage highly seasoned especially with chili powder and garlic.
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(Serves )
1 lb (500 g) chicken filets or breast 4 oz (125 g) green lentils 2 oz (60 g) chorizo* 2 large cloves garlic, minced 1 Tbsp vegetable oil Salt and pepper 2 bell (capsicum) peppers (red or green), julienne 2 Tbsp lemon juice 4-5 oz (125 -150 g) fresh baby spinach, washed and drained
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Note: In Europe we do not have the large turkeys you have in America. Our turkeys tend to be more the size of over-sized chickens! A very impressive way to serve turkey is to de-bone it. It is a bit of work, but a wonderfully easy to slice and serve once it is cooked.
To prevent the turkey from drying out, it is important to baste the
turkey. It is also advisable to either place the turkey breast-side
down or to cover the turkey breast with rashers (slices) of bacon if
cooking breast-side up. You can also loosen the skin of the breast
and coat the breast meat under the skin with melted butter. Baste
the turkey generously during cooking. To test if the turkey is cooked, use
a cooking or oven thermometer or prick gently with a sharp knife between
the thigh and breast. If clear juice runs out, the turkey is cooked.
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Ground
Pork Stuffing: |
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1
large tin peach halves. Stud each peach half with -5 cloves. Pour juice from the peaches
into a saucepan. Add 1/3 Cup (2/3 dl) brown sugar, 1/8 Cup (1/4 dl) white
vinegar or (white wine vinegar) 2 Tbsp cloves, and 4 sticks cinnamon. Boil
the mixture and simmer about 30 minutes. Taste should be
sharp.
Add 1/2 Cup (1 dl) cooking sherry or 1/4 Cup (1/2 dl) brandy. Add
peaches to mixture and bring to boil. Remove from stove and set
aside to cool. When ready to serve, drain the peaches and fill them with cranberry
jelly. Serve with the turkey.
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1 large tin peach halves 5 cloves 1/3 Cup (2/3 dl) brown sugar 1/8 Cup (1/4 dl) white vinegar or (white wine vinegar) 2 Tbsp cloves 4 sticks cinnamon 1/2 Cup (1 dl) cooking sherry or 1/4 Cup (1/2 dl) brandy. |
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Remove the meat from
the duck - do not use the skin; cut the breast into cubes and marinate the
meat in a little red wine for a couple of hours. Take the meat
(except the breast of the duck) and together with the
livers, heart,
minced (ground) pork, onion and garlic and mince it (you can use a food
processor or a meat grinder for this). |
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(6 - 8 servings)
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Mix Herbes de Provence, salt and pepper and sprinkle over chicken breasts. Mix acacia honey with lemon juice and add a little water. Place the chicken breasts in an ovenproof dish in the middle of the oven and bake for 45 minutes at 200ºC (390ºF).
Cut the tomatoes in half and remove the seeds. Place the tomatoes in an oven-proof dish. Mix the olive oil, salt, pepper, and crushed garlic together and spread over the tomatoes. Place this dish in the oven for 30 minutes at 200ºC (390ºF).
Sieve the meat juice from the baked chicken and add a little gravy thickener; adjust the taste and thickness to your liking by adding more milk, salt and pepper. Serve the gravy with the chicken together with baked tomatoes, freshly cooked pasta and salad.
Accompaniments: |
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(4 servings)
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Peel the potatoes slice and cut them into cubes. Remove the
seeds from the tomatoes and chop them up. Put the potatoes, tomatoes and leek in an
oven-proof dish and top with
crushed garlic, 1 Tbsp of salt and a little pepper. ( *If you use fresh leek, make sure you sauté it quickly in a pan for about 5 minutes
before adding the leek to the vegetables.) Place the dish in the
oven for about 15 minutes at 200ºC (390ºF). Cut the backbone out of the chicken and spread out the chicken. Crush a small clove of garlic and rub it over the chicken; sprinkle with a little pepper and the rest of the salt. Place the chicken over the vegetables and add some chopped rosemary leaves. Place the dish in the middle of the oven and bake for about 50 minutes at 200ºC (390ºF). Nice with garlic bread. |
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(4 servings)
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Cut the chicken into 6 pieces. In a large skillet or pot, heat the oil and brown the chicken. Slice the mushrooms, add to the chicken and sauté for a few minutes. Gently mix timian, freshly grated horse radish, sherry, whipping cream and the bouillon and pour over the chicken. Add salt and pepper. Cook for about 35 minutes over medium heat.
Follow the directions for cous cous on the package. Serve the chicken with cous cous and small portions of rucola salad tossed in an oil and vinegar dressing.
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(4 servings)
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Cut the red and green pepper in round
slices. Peel and core the pineapple, then cut into small cubes.
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(4 servings) |
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Cook the chicken in the chicken bouillon for 10 minutes and set aside to cool. Rinse and dry the salad leaves and cut them into small
pieces.
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500g (abt. 1 lb) chicken filet |
