Chicken Portabello



4 pounds chicken leg quarters (or 1 4-pound roaster

chicken), cut-up

Salt and pepper to taste

1/4 cup olive or vegetable oil

1 Sweet Onion, sliced

1 tablespoon minced garlic

4 portabello mushroom caps, sliced

2 tablespoons fresh chopped oregano (or 2 teaspoons

dried oregano)

2 tablespoons flour

1 cup red wine

1 large (28-ounce) can chopped tomatoes



Preheat the oven to 425 degrees. Drain and rinse the

chicken, trimming off any excess fat. Pat dry.

Sprinkle all over with salt and pepper. Arrange in a

baking pan and roast 30 minutes, or until the juices

run clear when pricked at the thickest point.



Meanwhile, in a Dutch oven, heat the olive oil and

lightly brown the onion. Stir in the garlic, cook

together 2 minutes and add the mushrooms and oregano.

Continue cooking 5 minutes longer, or until the

mushrooms have softened. Stir in the flour and cook 5

minutes.

Add the red wine and tomatoes. Bring to the boil,

reduce heat and simmer 20 minutes or until thickened.

Add the chicken and any cooking juices to the pot.

Simmer together 10 minutes longer. Serve over steamed

white rice.



Yield: Serves 8



Tip: Substitute 1 cup chicken stock plus 1 tablespoon

cider vinegar for the red wine.

Baked Chicken Risotto



1/4 ounce dried porcini mushrooms, cut into 1-inch pieces (1/2 cup)

1 cup hot water

2 tablespoon olive oil

1 pound boneless, skinless chicken thighs, cut into 1-inch pieces

2 red bell peppers, diced

1 medium onion, chopped

4 ounces ham, diced

1 medium tomato, seeded and chopped

4 garlic cloves, minced

1/4 cup chopped fresh Italian parsley

1 teaspoon smoked or regular paprika

1-1/2 cups arborio rice

3 cups reduced sodium chicken broth

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper



Place mushrooms in small bowl; add hot water. Let stand 20 minutes;

strain through cheesecloth or coffee filter, reserving liquid. Rinse

mushrooms to remove grit.



Heat oven to 425 degrees. Heat oil in a large stovetop and oven-proof

casserole until hot. Add chicken, cook over medium-high heat 2 to 3

minutes, or until browned on all sides. Place on plate.



Add bell peppers and onion to casserole; reduce heat to medium. Cook

3 to 4 minutes or until vegetables soften. Stir in ham, tomato,

garlic, parsley, and paprika, cook 2 minutes. Return chicken and any

accumulated juices to casserole; add mushrooms. Stir in rice; cook 1

minute.



Stir in broth, 1/2 cup of the reserved mushroom soaking liquid, salt

and pepper; discard remaining mushroom soaking liquid or save for

another use. (Risotto can be made at this point up to 8 hours ahead.

Cover and refrigerate.<WBR>) Bring to boil over medium-high heat; boil 5

minutes, without stirring.



Place casserole in oven; bake, uncovered, 15 to 20 minutes or until

rice is tender and chicken is no longer pink in center. Remove from

oven. Cover; let stand 5 minutes.



Makes 4 servings



NOTES - Smoked paprika comes in mild and hot varieties and adds a

pleasant smokey taste to foods. It can be found in markets carrying

foods from Spain. Chipolte powder can be substituted for smoked

paprika but will add a spicy bite to foods.



Arborio rice is an Italian short-grained rice. The short, fat grains

are very starchy and therefore perfect for making risotto because the

excess starch helps create the creaminess necessary for this rice

dish. It can be found in most grocery stores, as well as Italian

markets or gourmet stores.

Chicken Broccoli Bake

1 pkg. chicken thighs
1 stalk of broccoli
2 cans cream of chicken soup
1/2 cup mayonaise
1 tsp. lemon juice
2 tsp. curry powder
1 cup grated cheese
bread crumbs
melted butter

Cook chicken and cut into bite size pieces.
Steam broccoli and cut into bite size pieces.
Mix together soup, mayonaise, lemon juice and curry powder.
Layer bottom of casserole dish with broccoli and add chicken onto next layer.
Pour mixture over broccoli and chicken, mixing them a little.
Cover with grated cheese, and bread crumbs mixed with melted butter.
Bake at 350 degrees for approximately 40 minutes or until bread crumbs
are golden brown.

Bourbon Chicken
1-1/2 pounds chicken thigh meat
2 T olive oil
1/4 c light soy sauce
2 T red wine vinegar or red rice wine vinegar
2 T good bourbon whiskey ( I buy those little bottles for $1 to use for cooking!)
2 T brown sugar ( or up to 4 T depending on your taste)
1 green onion, washed and cut into thirds (I didn't use this as my daughter doesn't like onion anything!)
2 slices of ginger
2 cloves of garlic crushed

Place the chicken thighs in a 9x13 dish. Combine the remaining ingredients and pour over chicken. Cover and marinate in the fridge for at least 4 hours, preferably overnight. Turn the thighs occasionally to make sure they all get completely soaked in the marinade.
Preheat over to 350. Bake uncovered for 45 minutes to 1 hours. Serve hot with rice or side dishes of your choice.

When I make this I cut the chicken into strips and put everything in a ziploc. Then every hour or so I would toss everything around in the bag to make sure it was well marinated. When I cooked it I stir-fried with olive oil and a little sesame oil. Served over rice.
I've tried this with white meat but it doesn't come out the same. You really need the thigh meat for the right texture and taste.

 BAKED CHICKEN PARMESAN

Ingredients:

       5 Tbsp melted unsalted butter
       1 Tbsp Dijon or dry mustard
     3/4 cup  dried bread crumbs
     1/2 cup  freshly grated Parmesan cheese
       2 Tbsp chopped fresh parsley
       1 tsp  dried basil
       8      Chicken thighs, or 3 whole chicken breasts, bone in, split.

Preheat the oven to 400 degrees.  Lightly grease a 9" x 15" baking dish.
In a shallow bowl, combine the butter with the mustard. In another
shallow bowl, blend together the bread crumbs, cheese, parsley, and
basil.  Dip the chicken pieces first into the mustard mixture, and then
coat with the bread crumb mixture.  Place skin side up in the baking
dish.  Bake, uncovered for 45 minutes.  Serves 6.

Chicken Portabello



4 pounds chicken leg quarters (or 1 4-pound roaster chicken), cut-up

Salt and pepper to taste

1/4 cup olive or vegetable oil

1 Sweet Onion, sliced

1 tablespoon minced garlic

4 portabello mushroom caps, sliced

2 tablespoons fresh chopped oregano (or 2 teaspoons dried oregano)

2 tablespoons flour

1 cup red wine

1 large (28-ounce) can chopped tomatoes



Preheat the oven to 425 degrees. Drain and rinse the chicken,

trimming off any excess fat. Pat dry. Sprinkle all over with salt and

pepper. Arrange in a baking pan and roast 30 minutes, or until the

juices run clear when pricked at the thickest point.



Meanwhile, in a Dutch oven, heat the olive oil and lightly brown the

onion. Stir in the garlic, cook together 2 minutes and add the

mushrooms and oregano. Continue cooking 5 minutes longer, or until

the mushrooms have softened. Stir in the flour and cook 5 minutes.

Add the red wine and tomatoes. Bring to the boil, reduce heat and

simmer 20 minutes or until thickened. Add the chicken and any cooking

juices to the pot. Simmer together 10 minutes longer. Serve over

steamed white rice.



Yield: Serves 8



Tip: Substitute 1 cup chicken stock plus 1 tablespoon cider vinegar

for the red wine.

 BAKED CHICKEN PARMESAN

Ingredients:

       5 Tbsp melted unsalted butter
       1 Tbsp Dijon or dry mustard
     3/4 cup  dried bread crumbs
     1/2 cup  freshly grated Parmesan cheese
       2 Tbsp chopped fresh parsley
       1 tsp  dried basil
       8      Chicken thighs, or 3 whole chicken breasts, bone in, split.

Preheat the oven to 400 degrees.  Lightly grease a 9" x 15" baking dish.
In a shallow bowl, combine the butter with the mustard. In another
shallow bowl, blend together the bread crumbs, cheese, parsley, and
basil.  Dip the chicken pieces first into the mustard mixture, and then
coat with the bread crumb mixture.  Place skin side up in the baking
dish.  Bake, uncovered for 45 minutes.  Serves 6

Homestyle Skillet Chicken

Serves 6



1 tablespoon Cajun seasoning blend

1/4 teaspoon salt

1/2 teaspoon pepper

4 chicken thighs

2 tablespoons vegetable oil

4 cloves garlic, peeled, and slightly crushed

8 small red or new potatoes, about 1 1/2" diameter,

quartered (3/4 pounds)

12 small boiling onions peeled, stem and root ends,

trimmed**

1 cup peeled baby carrots

2 ribs celery, halved lengthwise and large chop, diagonally

1/2 red bell pepper, cut in large dice

2 tablespoons all-purpose flour

1 cup canned reduced-sodium chicken broth

1/2 cup sherry

Salt

Pepper

2 tablespoons finely chopped fresh parsley



**To peel onion, drop in boiling water for 30 seconds and plunge immediately

into ice water. The peel should slide right off.



In a small bowl, combine Cajun seasoning, salt, and pepper. Rub mixture on

all sides of chicken. Heat oil in large heavy skillet over medium-high

heat. Add garlic and chicken; cook until chicken is browned, about 3

minutes per side. Transfer chicken to plate; set aside. Add potatoes,

onion, carrots, celery, and bell pepper to skillet. Cook and stir 3

minutes. Sprinkle flour over vegetables and stir to coat. Slowly stir in

chicken broth and sherry, scraping up browned bits from bottom of skillet.

Bring mixture to a boil, stirring often. Reduce heat to medium-low. Place

chicken back into skillet. Cover and cook about 30 minutes, or until

chicken is done and juices run clear. Increase heat to medium-high and cook,

uncovered, about 5 minutes or until sauce is thickened. Season to taste

with salt and pepper. Sprinkle with parsley before serving.

Bajan Baked Chicken



10 green onions, chopped

1 medium-size onion, diced

1 bell pepper, seeded and diced

1 Scotch bonnet pepper or jalapeno pepper, seeded and

minced

3 to 4 cloves garlic, minced

2 tablespoons butter, softened

1 tablespoon fresh thyme leaves

1 tablespoon minced fresh parsley

1/4 cup lime juice

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

4 chicken thighs

4 chicken drumsticks



In a food processor fitted with a steel blade, place

all of the ingredients except the chicken. Process for

30 seonds, forming a paste. Scrape the sides at least

once during the processing. Place the chicken in a

bowl, covering it with the paste. Force the paste into

any crevices in the chicken. Marinate for 4 to 6

hours.



Preheat the oven to 375 degrees F.



Place the chicken in a baking dish in a single layer

and bake for 45 minutes, until the meat pulls easily

from the bone. Turn the chicken after 20 minutes and

baste with the pan juices. Serve with rice, and

curried vegetables.

Chicken Cacciatore

6 chicken legs
6 chicken thighs
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
2 tablespoons butter
1 large onion, finely chopped
3 garlic cloves crushed
1 cup dry red wine
1 large can Italian peeled tomatoes drained and chopped
1 teaspoon dried oregano
2 tablespoons finely chopped fresh Italian parsley

Clean and dry the chicken and season with salt and pepper. In a large frying pan, heat olive oil and butter over medium high heat add 1 clove of garlic crushed and saute lightly. Add the chicken, fry until golden brown on all sides. Add onion to pan and continue cook until softened. Add the remaining garlic and cook 30 seconds. Add wine, tomatoes and oregano. Bring to a boil, then reduce heat and simmer 30 minutes. Season with additional salt and pepper. Sprinkle with parsley just before serving.