1/2 cup yellow cornmeal
1/2 cup flour
1 1/2 teaspoons salt
1 1/2 teaspoons chili powder
1/2 teaspoon crushed oregano
1/4 teaspoon pepper
2 to 3 1/2 lb. chicken, cut up
1/2 cup milk
1/3 cup melted butter
Combine corn meal, flour, salt and pepper, chili powder and oregano. Dip chicken pieces in milk and coat with cornmeal mixture.
Place chicken, skin side up, in a large shallow pan. Drizzle butter over chicken. Bake in preheated oven at 375 degrees for about 50 to 55 minutes. Cover
with foil for about 30 minutes and then uncover for remaining 20 minutes.
2 tablespoons extra-virgin olive oil — 2 turns of the pan
1 pound chicken breast tenders — diced
1 pound boneless — skinless chicken thighs, diced or, double amount of white meat
Salt and pepper
2 teaspoons poultry seasoning
1 1/2 pounds andouille sausage — casings removed and diced
3 tablespoons unsalted butter
4 ribs celery from the heart of the stalk — chopped
2 green bell peppers — seeded and diced
1 large onion — peeled and chopped
2 bay leaves — fresh or dried
2 tablespoons to 1/4 cup hot cayenne pepper sauce (for mild to moderate heat)
1/4 cup all-purpose flour
1 quart chicken stock or broth
3 cups chopped okra — fresh or defrosted frozen
1 can crushed tomatoes — (28-ounce)
1 can diced tomatoes — (14-ounce) in puree
3 tablespoons fresh chopped thyme leaves — several sprigs
8 scallions — thinly sliced on an angle
2 1/2 cups white enriched rice prepared to package directions
Preheat a large heavy bottomed pot over medium high heat. Add 1 tablespoon oil, 1 turn of the pan, and 1 pound of the diced chicken. Season with salt and pepper and a sprinkle of poultry seasoning. Brown on all sides, about 2 or 3 minutes.
Chop your veggies while it’s working. Add half the andouille to the pan and cook another 1 to 2 minutes.
Transfer chicken and sausage to a dish and repeat with remaining chicken and sausage, remembering to season the diced chicken as you go.
Return pan to heat and add butter.
When the butter melts, add chopped celery, peppers, onion and bay. Season with salt, pepper and hot sauce. Cook 3 to 5 minutes to begin to soften veggies. Add flour and cook for 2 minutes.
Slowly stir in the broth and bring liquid up to a boil. Add okra, chicken and sausage to the boiling broth, then stir in your tomatoes and half of your fresh thyme. Bring back up to a bubble, reduce to simmer. Simmer for 5 minutes to combine flavors and adjust your seasonings.
Serve gumbo with chopped thyme and scallions to garnish. Scoop cooked white rice into the center of bowlfuls of gumbo using an ice cream scoop.
Serving Size: 8
1 chicken, quartered, or 4 chicken breasts
1 small bottle soy sauce (low sodium)
1 jar sesame seeds
Marinate chicken in the soy sauce for about 8 hours, turning occasionally.
Roll chicken in sesame seeds and place in baking dish.
Bake in 350 degree F oven for approximately one hour or until chicken is brown and tender. Do not overcook.
2 young frying chickens (about 3 pounds each)
1 medium onion, chopped
3 medium carrots, cut into 1/2-inch slices
2 sprigs parsley
1 bay leaf
1 rib celery, coarsely chopped
1 tablespoon salt
1/4 teaspoon dried thyme
4 cups water
1/4 cup ( 1/2 stick) butter
1 small onion, finely chopped
1/4 cup finely chopped celery
3 tablespoons flour
Dash of white pepper
Dash of ground nutmeg
1/2 cup frozen peas, thawed
4 ounces fresh button mushrooms, sliced
Salt and pepper to taste
single-crust pastry or a frozen 10-inch pie crust
Quarter chickens for simmering.
In 6-quart Dutch oven, combine chicken, onion, carrots, parsley, bay leaf, celery, salt, thyme and water. Bring to boil, reduce heat to low, cover, and simmer until chicken is fork-tender (about 1 1/2 hours)
Strain and reserve broth; measure out 2 cups for cream sauce, freezing remainder for another use. Remove chicken from bones, cut into generous bite-sized pieces. Reserve carrots, discarding remaining ingredients from broth.
Preheat oven to 425 degrees.
In 3-quart saucepan, melt butter over medium heat. Add onion and celery; cook until onion is soft but not browned. Stir in flour, pepper and nutmeg, cooking until bubbly. Remove from heat and gradually stir in the 2 cups of reserved chicken broth. Return to heat and cook, stirring, until mixture is thickened.
Mix in chicken pieces, carrots reserved from cooking chicken, peas and mushrooms. Salt and pepper to taste. Spread mixture in round baking dish about 9 1/2 inches in diameter and 2 inches deep. (At this point, pie can be refrigerated and held several hours or until the following day.)
To prepare pie for baking, fit pastry into place over top of filling; trim and flute edge. Cut slits for steam to escape. Bake until pastry is golden and filling is bubbly, 30 to 40 minutes.
Makes 8 servings.
1/2 cup creamy Parmesan salad dressing
1/3 cup chicken broth
2 teaspoons Dijon-style mustard
1/2 teaspoon salt
1/2 teaspoon white or black pepper
1 (2 1/2- to 3-pound) chicken, cut into 8 pieces
Preheat oven to 350°F.
In a large bowl, combine all ingredients except chicken; mix well. Add chicken pieces and coat well.
Place chicken in a 9″ x 13″ baking dish and pour remaining mixture over top.
Bake 1 hour, or until chicken is no longer pink and juices run clear.
2 bacon slices, chopped
4 (4-ounce) bone-in chicken thighs, skinned
4 (4-ounce) chicken drumsticks, skinned
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh flat-leaf parsley, divided
1 1/2 cups sliced cremini mushrooms
1 1/2 cups dry red wine
1 cup chopped carrot
1/2 cup chopped shallots
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon brandy
1 teaspoon minced fresh thyme
2 teaspoons tomato paste
1 garlic clove, minced
Cook bacon in a large Dutch oven over medium-high heat for 2 minutes. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 2 minutes. Stir in 3 tablespoons parsley, mushrooms, and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until chicken is done.
Remove chicken with a slotted spoon; keep warm. Bring cooking liquid to a boil; cook until reduced to 3 cups (about 6 minutes). Return chicken to pan; cook 1 minute or until thoroughly heated. Sprinkle with remaining 1 tablespoon parsley.
4 servings (serving size: 1 thigh, 1 drumstick, and 3/4 cup sauce)
2 tablespoons butter
1 medium-size onion, diced
16 ounces fresh mushrooms, sliced
1 tablespoon all-purpose white flour
1 cup chicken broth
1 carton (16 ounces) sour cream
1 to 2 cups chopped canned green chilies
1 package (9-1/2 ounces) 6-inch corn tortillas, quartered
3 cups shredded, cooked chicken
8 ounces Monterey Jack cheese, grated
Preheat the oven to 350 degrees F.
Melt the butter in a medium-size saucepan over medium heat. Add the onion and mushrooms and saute until limp, about 5 minutes. Blend in the flour. Stir in the chicken broth and continue to stir and cook until thickened. Remove from the heat and stir in the sour cream and chilies.
In a greased 2-quart casserole dish, layer the tortillas, chicken, sauce, and cheese, ending with a layer of cheese on top. Bake for 35 to 40 minutes, until heated through. Serve hot.
Yield: 6 to 8 servings