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Coq, Pollo, Poulet, |
Chapter 5 |
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LINGUINE WITH CHICKEN SAUCE (LINGUINE CON POLLO) |
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| Makes 4 servings Pair linguine with this zesty chicken sauce to rate yourself a worthy culinary star. |
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| Prepare dough for Egg Noodles. Roll and cut into linguine as directed. Remove one-third of the linguine and store for another use. Heat oil in 10-inch skillet over medium-high heat. Saute bell peppers, garlic and onion in oil. Add chicken breast halves. Cook, uncovered, 5 minutes, turning once. Remove chicken and cut into 1/2-inch pieces. Stir chicken, tomatoes, capers, fillets of anchovy, olives, 1 teaspoon salt and pepper into bell-pepper mixture. Cover and cook over medium-low heat 30 minutes, stirring occasionally. Heat water and 1 tablespoon salt to boiling in large kettle and add linguine. Boil, uncovered, 2 to 4 minutes, stirring occasionally, until al dente (tender but firm). Begin testing for doneness when linguine rise to surface of water. (If using ready-made linguine, cook as directed on package.) Drain linguine. Do not rinse. Mix together linguine and chicken mixture. Top with parsley and cheese. | ||
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PENNE WITH VODKA SAUCE (PENNE ALLA VODKA) |
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| Makes 6 servings Cooks were intrigued by different ways of cooking short-cut pastas, and found vodka to be an innovative addition to their repertoire. |
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| Heat butter and oil in 10-inch skillet over medium-high heat. Saute garlic and onion in butter mixture. Stir in prosciutto and chicken. Cook, stirring occasionally, until chicken is brown. Stir in vodka. Heat over high heat until hot. Carefully ignite. Stir in whipping cream, olives, parsley and pepper when flame dies out. (To extinguish flame easily, cover with lid.) Heat to boiling. Reduce heat. Simmer, uncovered, 30 minutes, stirring frequently, until thickened. Cook penne as directed on package. Mix together penne and cream mixture and top with cheese. | ||
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SCANDINAVIAN CHICKEN WITH APRICOTS |
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| Makes 6 servings A sweet assortment of apricots and currants graces this savory winter dish. |
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| Remove skin from chicken breasts. Mix together water, brandy, apricots and currants. Let stand 15 minutes. Heat oil in 12-inch skillet until hot. Cook chicken over medium heat until brown on both sides, about 15 minutes. Drain fat. Sprinkle chicken with salt, thyme and pepper. Add apricot mixture and lemon slices. Heat to boiling. Reduce heat. Cover and cook, spooning pan juices over chicken occasionally, until chicken is done, 35 to 40 minutes. Sprinkle with almonds. | ||
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TUSCAN CHICKEN ROLLS WITH PORK STUFFING (ROLLATINI DI POLLO) |
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| Makes 6 servings The recipe is inspired by the chicken dishes of Tuscany, the region over which Florence reigns. |
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| Remove bones and skin from chicken breasts. Cut chicken into halves. Place between 2 pieces plastic wrap and pound until 1/4-inch thick, being careful not to tear meat. Cook and stir pork, onion and garlic over medium heat until pork is brown. Drain fat. Stir in egg, bread crumbs, 1/2 teaspoon salt, savory and pepper. Place about 1/3 cup pork mixture on each chicken breast half. Roll up and secure with wooden picks. Place rolls in greased 11x7x1 1/2-inch baking dish. Brush rolls with margarine and pour any remaining margarine over rolls. Sprinkle with 1/2 teaspoon salt. Add wine. Cook, uncovered, at 400F until chicken is done, 35 to 40 minutes. Remove chicken to warm platter. Remove wooden picks. Keep warm. Pour liquid from baking dish into 1-quart saucepan. Stir cold water into cornstarch and pour into liquid. Stir in bouillon. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Pour gravy on chicken. Top with parsley. | ||
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GREEK CHICKEN WITH ARTICHOKES (KOTTOPOULO ME ANGINARES) |
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| Makes 4 servings Avgolemeno is how the Greeks describe one of their best-loved sauces, made with chicken broth and lemon and enriched with eggs. Here it is used to combine with chicken in a lovely balance of flavors. |
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| Remove bones and skin from chicken. Heat oil in 10-inch skillet until hot. Cook chicken over medium heat until brown on both sides, about 15 minutes. Drain fat. Sprinkle chicken with salt, pepper and garlic. Add water and bouillon. Heat to boiling. Reduce heat. Cover and simmer 10 minutes. Add artichoke hearts. Cover and simmer until chicken is done and artichokes are hot, about 5 minutes. Remove chicken and artichokes to warm platter with slotted spoon. Keep warm. Beat lemon juice, cornstarch and eggs in small bowl until smooth, using fork. Add enough water to pan juices to measure 1 cup. Beat into egg mixture, using fork. Return mixture to skillet. Heat to boiling over medium heat. Boil and stir 1 minute. Pour sauce over chicken and artichokes. Sprinkle with snipped parsley. | ||
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CHICKEN ANTIPASTO (POLLO IN INSALATA) |
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| Makes 6 servings On a lettuce-lined platter are arranged layers of chicken, red peppers and anchovies edged with sliced eggs and black olives. |
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| Wash lettuce and cut into 1/2-inch strips. Line serving platter with lettuce. Alternate layers of chicken, fillets of anchovy and bell pepper on lettuce. Mix together mayonnaise, oil, capers, soy sauce and chile. Spread over top of layered antipasto. Arrange olives and eggs around edge of platter. Cover and refrigerate 2 to 4 hours or until chilled. Garnish with parsley. | ||
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CHICKEN BREASTS IN LEMON-CAPER SAUCE (PICCATA DI POLLO) |
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| Makes 4 servings Since Roman times, capers have been a basic ingredient in Italy's favorite sauces. |
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| Cut each chicken breast horizontally to make 2 thin slices. Coat with flour. Heat butter in 12-inch skillet over medium-high heat. Cook chicken and garlic in butter 4 to 6 minutes, turning once, until chicken is brown. Add wine and lemon juice. Sprinkle with pepper. Heat until hot. Sprinkle with capers. Garnish with strawberries and parsley. | ||
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CHICKEN WITH SPICY WALNUT SAUCE (SATSIVI) |
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| Makes 6 servings Tart walnut sauce used is traditional element of meat, fish or poultry dishes from the Georgian Republic. Pomegranates may be juiced at home, but take care that it does not spatter onto clothing, as it will stain. |
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| Remove bones and skin from chicken breast halves. Heat oil in 12-inch skillet until hot. Cook chicken over medium heat until brown on both sides, about 10 minutes. Remove chicken. Cook and stir onion in oil until tender. Stir in remaining ingredients. Add chicken. Heat to boiling. Reduce heat. Cover and simmer until chicken is done, about 10 minutes. Remove chicken to warm platter with slotted spoon and keep warm. Heat walnut mixture to boiling. Reduce heat. Simmer, uncovered, stirring occasionally, until thickened, about 5 minutes. Spoon sauce over chicken. | ||
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CHICKEN WITH SAUERKRAUT |
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| Makes 6 servings Pungent caraway seed gives this German dish its unique flavor. |
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| Heat oil in 12-inch skillet until hot. Cook chicken over medium heat until brown on both sides, about 15 minutes. Drain fat. Add potatoes to skillet. Mix together sauerkraut, caraway seeds and red pepper and spoon over potatoes. Cover and cook over low heat until chicken is done, 35 to 40 minutes. Serve with sour cream. | ||
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ZESTY CHICKEN OREGANO (KOTOPOULO ME RIGANATES SKARAS) |
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| Makes 6 to 8 servings Olive oil, garlic and lemon are flavors basic to many Greek foods, but this baked chicken spotlights their beloved oregano. |
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| Place chicken in ungreased 13x9x2-inch pan. Mix together remaining ingredients except lemon slices. Pour over chicken. Cook, uncovered, at 375F, spooning oil mixture over chicken occasionally, 30 minutes. Turn chicken and cook until thickest pieces are done, about 30 minutes longer. Garnish with lemon slices. | ||
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VINEGARED CHICKEN |
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| Makes 4 servings Strong as it is, the vinegar in this dish mellows nicely, letting the chicken retain the integrity of its flavor. |
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| Brown chicken in butter in 12-inch skillet. Remove pieces to roasting pan as they brown. Season with salt and pepper. Drain drippings from skillet. Add broth, wine, tomato puree, vinegar, shallots, garlic, tarragon, sugar and bay leaf. Heat to boiling and pour over chicken in roasting pan. Bake, uncovered, at 350F until chicken is tender, about 30 minutes. Remove chicken to serving platter and keep warm. Skim fat from pan juices. Pour juices into medium saucepan. Bring to boil and boil until reduced to about 1 1/4 cups. Pour sauce over chicken. | ||
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TARRAGON CHICKEN (POULET A L'ESTRAGON) |
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| Makes 6 to 8 servings The subtle anise flavor and fragrance of fresh tarragon makes this chicken dish a favorite in the Burgundy region of France. |
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| Heat chicken, chicken broth, carrots, tarragon, salt, pepper and bay leaf to boiling in 12-inch skillet or Dutch oven. Reduce heat. Cover and simmer 30 minutes. Add mushrooms, celery and onion. Heat to boiling. Reduce heat. Cover and simmer until thickest pieces of chicken are done, about 15 minutes. Remove chicken and vegetables to warm platter with slotted spoon and keep warm. Drain liquid from skillet.Strain and reserve 1 cup. Pour reserved liquid and wine into skillet. Mix together half and half, flour and egg yolk until smooth and stir into wine mixture. Cook, stirring constantly, until thickened. Serve with chicken, vegetables and noodles. | ||
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STEAMED CHICKEN AND VEGETABLES WITH WINE SAUCE |
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| Makes 4 servings Added to its other virtues, this dish is commendably low in fat, cholesterol and calories. |
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| Place chicken pieces on steamer rack. Top
with zucchini, carrots, potatoes, celery, parsley, tarragon and bay leaf.
Season to taste with salt. Cover and steam over hot water 45 minutes, or
until chicken and vegetables are tender. To make sauce, boil wine until reduced by half. In another saucepan, saute shallot in margarine until tender. Add wine and stock and cook until reduced by one-third. Season to taste with pepper. Serve chicken in soup bowls with pan liquids and pass sauce onside. |
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SPINACH CANNELLONI |
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| Makes 10 cannelloni Serve these bundles of chicken and spinach wrapped in green lasagna noodles as part of an Italian buffet. |
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| To make sauce, saute onion and garlic in
olive oil until tender. Stir in basil and oregano. Add tomatoes and season
to taste with salt and pepper. Bring to boil. Reduce heat, cover and
simmer 30 minutes, stirring occasionally. Puree sauce in blender or food
processor. To make cannelloni, cook noodles in boiling salted water until tender. Drain. Rinse in cold water and drain again. Saute spinach in 1/4 cup butter until tender. Set aside. Heat another 1/4 cup butter and saute chicken until golden. Combine chicken and spinach. Melt remaining 3/4 cup butter in small saucepan. Stir in Parmesan cheese, then stir in enough half and half to form smooth creamy sauce. Add nutmeg and season to taste with salt and pepper. Pour sauce over chicken mixture, stirring until blended. Spread mixture over noodles and roll up. Arrange in 13- x 9-inch baking pan. Spoon over marinara sauce. Bake at 375F 20 to 30 minutes or until hot and bubbly. |
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POULET A L'AIL (CHICKEN WITH GARLIC) |
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| Makes 8 servings A garlicky wine sauce is served over this baked chicken. |
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| Sprinkle chickens with salt and pepper to taste and bake at 350F 1 hour. Meanwhile, combine water, broth and bay leaves and bring to boil. Reduce heat and let simmer. Saute onion and garlic in butter until onion is tender. Add wine and cook over low heat 15 minutes. Stir in broth mixture and tomato puree. Add chopped parsley. Cook over low heat 1 hour. Strain and pour over baked chicken. Garnish with parsley sprigs, if desired. | ||
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POULARDE AUX FINES HERBES (BAKED CHICKEN WITH HERBS) |
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| Makes 4 servings This aromatic recipe is a superb example of how a master chef combines herbs, greens and wine with chicken. |
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| Place chicken in baking dish with melted butter, turning to coat pieces. Bake at 375F 25 to 30 minutes or until done. Meanwhile, wash spinach leaves and pat dry with paper towels. Combine 2 cups wine, chicken stock and shallots in wide saucepan or skillet. Bring to boil over medium heat and boil until liquid is reduced to one-fourth original amount. Stir in cream and simmer until sauce thickens to consistency that will coat wooden spoon, about 10 minutes. Remove chicken from baking dish, discard fat and deglaze dish with 1 tablespoon white wine, scraping to loosen browned bits. Add to cream sauce and blend. Drop spinach leaves, sorrel, tarragon and basil into sauce. Bring to boil and boil briefly, stirring gently. Season to taste with salt and pepper. Remove greens from sauce and divide into 4 mounds on serving platter. Remove skin from chicken breasts. Place each piece of chicken on 1 spinach mound. Spoon sauce over. | ||
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MOROCCAN CHICKEN WITH OLIVES (TAJINE B'ZEETOON) |
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| Makes 6 servings Lemon sharpens the spicy sauce of this tagine, a Moroccan specialty. |
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| Mix together cilantro, paprika, cumin, salt, turmeric, ginger and garlic. Rub mixture on all sides of chicken. Coat with flour. Place chicken in ungreased 13x9x2-inch baking dish. Mix together water, lemon juice and bouillon. Pour over chicken. Add olives and lemon slices. Cook, uncovered, at 350F, spooning juices over chicken occasionally, until thickest pieces of chicken are done, about 1 hour. Serve with couscous or rice if desired. | ||
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MARCH OF DIMES BASTILLA (MOROCCAN CHICKEN PIE) |
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| Makes 10 to 12 servings This handsome bastilla won first prize in a March of Dimes cookoff. It's easier to make than it looks once one develops the knack of handling phyllo dough. |
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| Pat chicken pieces dry and season to taste with salt and black pepper. Melt 6 tablespoons butter in skillet and brown chicken well on all sides. Remove from skillet and set aside. Add livers, gizzards, hearts, onion and garlic to skillet and cook, stirring, until onion is tender. Stir in parsley, mint, ginger, cumin, red pepper, turmeric, saffron and 1/2 teaspoon cinnamon. Stir and cook 1 to 2 minutes longer. Add broth and bring to boil, stirring. Return chicken to skillet and simmer, covered, about 1 hour, or until chicken is tender. Remove chicken from broth. When cool enough to handle, discard skin and bones and cut meat into chunks. Skim fat from broth. Pour off 2 cups broth and reserve. Reduce remaining broth to 1/2 cup. Scrape bits from bottom of pan and reserve reduced mixture.Return reserved 2 cups broth to pan and bring to simmer. Pour eggs into simmering broth and whisk until soft creamy curds form. Drain off excess liquid, if any. Stir in reserved reduced mixture. Brown almonds in 1/4 cup butter. Toss with granulated sugar and 2 tablespoons cinnamon. Melt 1 cup butter. Overlap 6 sheets phyllo dough in circle in 12-inch skillet or paella pan, first brushing each sheet with melted butter and letting about half the length of each sheet hang over pan edge. Fold 2 more buttered sheets in half and place in middle of pan. Layer almonds, half of egg mixture, chicken, drained raisins and remaining egg mixture in pastry-lined pan. Fold sides of dough up over filling, brushing dry areas with more butter. Tuck ends in around edges. Place 2 more buttered and folded sheets of phyllo over bastilla, gently tucking in edges to form smooth surface. Brush generously all over with butter. With sharp knife, score top in diamond pattern. Bake at 425F 25 to 30 minutes or until deep golden brown. Carefully slide onto serving plate and sprinkle lightly between diamonds with mixture of powdered sugar and remaining 2 1/2 teaspoons cinnamon. Serve warm. | ||
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FLAMBEED CHICKEN (POLLO ALLA FIAMMA) |
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| Makes 4 servings Use the amount of rum that is called for--too much alcohol and the flames can burn the chicken, leaving a charred taste. Flames should not burn longer than a minute. |
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| Rub chicken with salt and pepper. Place 3 sprigs rosemary in 3 different areas under skin of each half chicken. Cook chicken and garlic in butter in 12-inch skillet over medium-high heat, turning occasionally, until chicken is brown. Cover and cook over medium heat 40 minutes or until chicken juices run clear. Pour rum into skillet. Heat about 1 minute or until hot. Carefully ignite. Serve when flame dies out. | ||
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FRENCH BOILED DINNER (POT AU FEU) |
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| Makes 10 to 12 servings Pot au Feu literally means "pot in the fire." When done, the beef and vegetables are served separately from the broth, which is served steaming hot as a first course. |
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| Place beef, marrow bone, peppercorns, 1 teaspoon salt, thyme and bay leaf in Dutch oven. Add water. Heat to boiling. Reduce heat. Cover and simmer 1 hour. Add chicken. Cover and simmer 1 hour longer. Add carrots, onions, turnips and celery. Sprinkle with 3/4 teaspoon salt and pepper. Cover and simmer until beef and vegetables are tender, about 45 minutes. Remove chicken and vegetables to warm platter. Slice beef. Strain broth and serve in soup bowls as a first course. | ||
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CHICKEN WITH TOMATILLO SAUCE |
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| Makes about 6 servings If you can't find fresh tomatillos, canned ones can be substituted. |
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| Cook chicken 45 minutes in boiling salted water. Drain chicken, reserving broth. Keep chicken warm. Remove husks from tomatillos if using fresh. Place half of tomatillos, cilantro, celery, green onions, lettuce, sunflower seeds and chiles in blender. Add 3/4 cup reserved chicken broth and blend well. Repeat with remaining half of same ingredients plus 3/4 cup broth. Combine, then blend in cumin and garlic powder. Heat butter in large skillet, add tomatillo mixture and simmer 15 minutes over low heat, stirring until thickened. Add more chicken broth if sauce gets too thick. Season to taste with salt. Serve hot over cooked chicken. | ||
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CHICKEN WITH RED PEPPERS (POLLO A LA CHILINDRON) |
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| Makes 6 servings Fresh red peppers and prosciutto flavor this lightly fried chicken. In Spain both ripe and green olives are served as an accompaniment. |
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| Heat oil in 12-inch skillet until hot. Cook chicken over medium heat until brown on all sides, about 15 minutes. Remove chicken. Cook and stir onion and garlic in oil until onion is tender. Stir in remaining ingredients. Heat to boiling. Reduce heat. Return chicken to skillet. Simmer, uncovered, turning chicken pieces occasionally, until thickest pieces of chicken are done, about 40 minutes. Remove chicken to warm platter and keep warm. Cook and stir sauce over medium heat until very thick, about 5 minutes. Serve over chicken. Garnish with olives. | ||
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CHICKEN WITH DILL SAUCE (KURCZETA Z SOSEM KOPERKOWYM) |
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| Makes 6 servings This Polish favorite pairs the light flavor of chicken with a zesty sauce of lemon and dill weed. |
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| Heat chicken, water, salt and white pepper to boiling in 10-inch skillet. Reduce heat. Cover and simmer until thickest pieces of chicken are done, 45 to 50 minutes. Remove chicken and keep warm. Shake half and half and flour in tightly covered jar. Stir half and half mixture, dill weed and lemon juice into pan juices. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour some of the sauce over chicken. Serve with remaining sauce and with dumplings or cooked cauliflower, if desired. | ||
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CHICKEN PAPRIKA WITH DUMPLINGS (CSIRKE PAPRIKAS) |
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| Makes 6 to 8 servings There are many varieties of Hungarian paprika but for this dish, sweet Hungarian paprika is best. |
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| To prepare Chicken, heat oil in 12-inch
skillet until hot. Cook chicken over medium heat until brown on all sides,
about 15 minutes. Remove chicken. Cook and stir onions and garlic in oil
until onions are tender. Drain off fat. Stir in tomato, water, bouillon,
paprika, salt and pepper. Loosen brown particles from bottom of skillet.
Add chicken. Heat to boiling. Reduce heat. Cover and simmer 20 minutes.
Add green pepper. Cover and cook until thickest pieces of chicken are
done, 10 to 15 minutes longer. To prepare Dumplings, heat 8 cups water and 1 teaspoon salt to boiling in Dutch oven. Mix together eggs, 1/2 cup water, flour and 2 teaspoons salt. Drop dough by teaspoonfuls into boiling water. Cook, uncovered, stirring occasionally, 10 minutes. Drain. (Dumplings will be chewy.) Remove chicken to heated platter and keep warm. Skim fat from skillet. Stir sour cream into liquid in skillet. Add Dumplings. Heat just until hot. Serve Chicken with Dumplings and sour cream sauce. |
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CHICKEN SOUP WITH TORTELLINI (POLLO IN BRODO CON TORTELLINI) |
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| Makes 8 servings Chicken-filled Italian dumplings grace a chicken stock that has long been favored in Piedmont, in northern Italy. |
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| To prepare Soup, heat chicken, 6 cups water,
celery, carrot, onion, 2 sprigs parsley, bay leaf, salt and peppercorns to
boiling in Dutch oven. Reduce heat. Cover and simmer until thickest pieces
of chicken are done, about 45 minutes. Remove chicken from broth. Strain
broth. Refrigerate chicken and broth separately until cool. Remove chicken
from bones and skin. If making Tortellini, finely chop enough dark meat to
measure 3/4 cup. Cover and refrigerate. Cut remaining chicken into
bite-size pieces and add to broth. To prepare Tortellini, make a well in
center of flour. Add 1 egg, 1 egg white, water, oil and 1 teaspoon salt.
Stir with fork until mixed. Gather dough into a ball. (Sprinkle with few
drops water if dry.) Knead dough on lightly floured board until smooth and
elastic, about 5 minutes. Cover and let rest 10 minutes. Mix together
reserved 3/4 cup chicken, egg yolk, cheese, lemon peel, 1/8 teaspoon salt,
mace and pepper. Divide dough into halves. Roll one half on lightly
floured board into 12-inch square. Cut into twenty 2-inch circles. Place
1/4 teaspoon filling on center of each circle. Moisten edge of each circle
with water. Fold circle in half and press edge with fork to seal. Shape
into rings by stretching tips of each half circle slightly. Wrap ring
around index finger. Moisten one tip with water and gently press tips
together. Repeat with remaining dough. Place on tray. Cover and
refrigerate no longer than 24 hours. Skim fat from broth. Heat broth and
remaining 2 cups water to boiling. Add Tortellini. Heat to boiling. Reduce
heat. Cover and simmer until Tortellini are tender, about 30 minutes.
Sprinkle each serving with snipped parsley. Serve with cheese. NOTE: Broth and Tortellini may be frozen separately no longer than 2 weeks. To serve, heat broth and 2 cups water to boiling. Continue as directed except simmer 40 minutes. NOTE: 1 package commercial fresh tortellini can be substituted if you don't wish to make your own. Do not precook. |
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CHICKEN PAILLARDS WITH CHILI BUTTER AND GRILLED VEGETABLES |
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| Makes 6 servings Fennel and eggplant will take longer to grill, so start them first and add the rest according to length of time it will take them to cook. |
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| Place chicken breasts between 2 pieces waxed
paper and pound with side of cleaver or other heavy object until thin.
Combine olive oil with 1 tablespoon chili powder in dish just large enough
to hold chicken in one layer. Add chicken to oil mixture, turning once to
coat well. Cover and marinate, refrigerated, 3 hours. In small bowl,
combine softened butter with 1 to 2 tablespoons chili powder. Season to
taste with salt. Set aside. Butter should be soft when served. To prepare
vegetables, clean and trim fennel. Halve peppers and remove seeds and
membranes. Trim ends from squash and halve if large. Trim ends from
eggplants and cut in thick slices or chunks. Clean mushrooms. Parboil all
vegetables until barely tender, drain well. Place vegetables on grill over
medium coals. When done, transfer to platter and keep warm. Remove chicken from marinade and cook over medium coals about 1 minute per side. Transfer to warm plates, top chicken with dollop of ancho chili butter and surround with grilled vegetables. Garnish with lemon wedges. |
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CHICKEN IN RED WINE (COQ AU VIN ROUGE) |
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| Makes 6 to 8 servings Red wine is the dominant flavor for the sauce in this classic French dish. |
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| Fry bacon in Dutch oven until crisp. Remove bacon. Mix together flour, 1 teaspoon salt and pepper. Coat chicken with flour mixture. Cook chicken in hot bacon fat over medium heat until light brown on all sides, 15 to 20 minutes. Remove chicken. Cook mushrooms, onions and carrots until light brown. Drain fat. Return chicken to Dutch oven. Crumble bacon over chicken and vegetables. Stir in wine, broth, garlic, 1 teaspoon salt and Bouquet Garni. Heat to boiling. Reduce heat. Cover and simmer until thickest pieces of chicken are done, 35 to 40 minutes. Skim fat. Remove Bouquet Garni. Sprinkle with parsley and serve in soup bowls. | ||
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CHICKEN FRICASSEE (FRICASSEE DE POULET) |
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| Makes 6 to 8 servings In classic French fashion, to make this fricassee the chicken is fried before it is stewed. |
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| Cook and stir carrots, sliced onion and celery in 1/4 cup margarine in 12-inch skillet or Dutch oven until onions are tender. Push to side. Add chicken. Cook, uncovered, until light brown, about 10 minutes. Add water, 1/2 cup wine, bouillon, salt and 1 Bouquet Garni. Heat to boiling. Reduce heat. Cover and simmer until thickest pieces of chicken are done, about 40 minutes. Heat 16 onions, 2 tablespoons margarine, remaining wine and Bouquet Garni to boiling. Reduce heat. Cover and simmer until onions are tender, about 25 minutes. Remove chicken and onions to warm platter with slotted spoon. Strain bouillon and onion liquid together. Discard Bouquets Garnis, carrots, onion and celery slices. Skim fat. Add mushrooms and lemon juice and heat to boiling. Reduce heat. Simmer, uncovered, until reduced to 2 1/2 cups. Mix together egg yolks and whipping cream. Beat 1 cup hot broth by tablespoonfuls into whipping cream mixture. Beat in remaining broth. Heat to boiling, stirring constantly. Boil and stir 1 minute and pour over chicken and onions. Sprinkle with parsley. Serve with rice. NOTE: For each Bouquet Garni, tie 2 sprigs parsley, 1/2 bay leaf and 1/8 teaspoon rosemary in cheesecloth bag or place in tea ball. | ||
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CHICKEN DIJONNAISE |
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| Makes 4 servings White wine and a touch of Dijon-style mustard add a bit of a bite to these lightly sauteed chicken breasts. |
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| Bone skin and split chicken breasts, then flatten into cutlets. Saute chicken in 2 tablespoons butter until cooked on both sides. Remove from pan and keep warm. Melt remaining butter in skillet. Add onion and cook until tender. Add wine and mustard and simmer until mixture is reduced by half. Add whipping cream and simmer until sauce is thick enough to coat spoon. Strain, then add rosemary, thyme and tarragon. Season to taste with salt and pepper. Pour over chicken breasts. | ||
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BRANDIED CHICKEN (POLLO AL BRANDY) |
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| Makes 6 servings Chicken is prized for its versatility, and there is no dish better than this one that includes sliced mushrooms, cream and a splash of brandy. |
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| Heat butter in 10-inch skillet over medium-high heat. Cook chicken and onion in butter, turning occasionally, until chicken is brown. Sprinkle with salt, pepper and parsley. Add brandy. Reduce heat to low. Cover and cook 30 minutes. Add mushrooms. Cover and cook 15 minutes longer or until juices from chicken run clear. Remove from heat. Beat together whipping cream, flour and egg yolk in 1-quart saucepan until smooth. Heat to boiling, stirring constantly. Cook and stir 1 minute. Pour over chicken to form a glaze. | ||
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CHICKEN AND LEEK SOUP (COCK-A-LEEKIE) |
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| Makes 7 servings This chicken soup is enhanced with the flavor of leeks, the national symbol of Wales, though the soup is of Scottish origin. |
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| Heat all ingredients except leeks to boiling in Dutch oven. Reduce heat. Cover and simmer 30 minutes. Add leeks. Heat to boiling. Reduce heat. Cover and simmer until thickest pieces of chicken are done, about 15 minutes. Remove chicken from broth. Cool slightly. Remove chicken from bones and skin and cut chicken into 1-inch pieces. Skim fat from broth. Remove bay leaf. Add chicken to broth and heat until hot, about 5 minutes. | ||
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RUSSIAN CHICKEN PIE (KURNIK) |
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| Makes 8 servings Rich and lemony, this Russian recipe folds chicken into a creamy sauce and tops it with a flaky crust. |
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| To prepare Pastry, cut margarine and
shortening into flour and salt until particles are the size of small peas.
Sprinkle in water, 1 tablespoon at a time, tossing with fork until all
flour is moistened and pastry almost cleans side of bowl. Gather pastry
into ball. Shape into flattened prepare Filling, heat water, rice and
bouillon to boiling, stirring once or twice. Reduce heat. Cover and simmer
14 minutes. (Do not lift cover or stir.) Remove from heat. Fluff rice
lightly with fork. Cover and let steam 5 to 10 minutes. Cook and stir
onions and mushrooms in margarine in 10-inch skillet over medium heat
until onions are light brown. Mix together half and half and cornstarch.
Stir into onion mixture. Stir in chicken broth. Heat to boiling, stirring
constantly. Boil and stir 1 minute. Stir in chicken, parsley, lemon juice,
salt, nutmeg and pepper. Mix together chopped eggs and dill weed. Spread
one-third of rice mixture in bottom of ungreased 12x7 1/2x2-inch baking
dish. Layer with half of the chicken mixture and half of the egg mixture.
Repeat layers and top with remaining rice mixture. Heat oven to 400F.
Unwrap Pastry and place on well-floured cloth-covered board. Roll into
13x8-inch rectangle with floured stockinet-covered rolling pin. Cut 1-inch
circle in center of pastry. Place Pastry over top of dish. Turn edges
under and flute. Mix together egg yolk and water. Brush over pastry. Bake
until golden brown, about 30 minutes. |
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SCOTTISH-STYLE ROAST CHICKEN (HOWTOWDIE) |
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| Makes 6 servings This roast chicken is a traditional Scottish preparation that usually is served with "skirlie," a stuffing of oats and onion, seasoned with nutmeg, coriander and pepper. |
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| To prepare Oat Stuffing, cook and stir onion in margarine in 10-inch skillet over medium heat until light brown. Stir in oats, salt, coriander, pepper and nutmeg. Cook and stir until oats are golden brown and crisp, 3 to 4 minutes. To prepare Chicken, fill wishbone area of chicken with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack as stuffing will expand during cooking.) Tie or skewer drumsticks to tail. Place chicken, breast side up, in shallow roasting pan. Arrange onions around chicken. Brush chicken and onions with margarine. Roast, uncovered, at 375F, brushing chicken and onions several times with remaining margarine, until chicken and onions are done, about 1 1/2 hours. | ||
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EGG NOODLES (PASTA ALL'UOVO) |
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| Makes 24 ounces uncooked noodles Semolina is an excellent choice when making pasta as it gives structure and elasticity to pasta dough, allows the dough to dry faster and is more tender and less gummy when cooked. |
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| Place flour in mound on surface or in large
bowl. Make well in center of flour. Add remaining ingredients. Mix
thoroughly with fork, gradually bringing flour to center, until dough
forms. (If dough is too sticky, gradually add flour when kneading. If
dough is too dry, mix in enough water to make dough easy to handle.) Knead
on lightly floured surface about 15 minutes or until smooth and elastic.
Cover with plastic wrap or foil. Let stand 15 minutes. Divide dough into 4
equal parts. (If desired, wrap unrolled dough securely and refrigerate up
to 2 days. Let stand, uncovered, at room temperature 30 minutes before
rolling and cutting.) Roll and cut as directed below. MANUAL PASTA MACHINE: Flatten one part dough with hands to 1/2-inch thickness on lightly floured surface (keep remaining dough covered). Feed one part dough through smooth rollers set at widest setting. Sprinkle with all-purpose flour if dough becomes sticky. Fold lengthwise into thirds. Repeat feeding dough through rollers and folding into thirds 8 to 10 times or until firm and smooth. Feed dough through progressively narrower settings until dough is 1/8- to 1/16-inch thick. (Dough will lengthen as it becomes thinner. It may be cut crosswise at any time for easier handling.) Sprinkle dough lightly with all-purpose flour. Cut into 1/4-inch strips for fettuccine, 1/8-inch strips for linguine. HAND ROLLING: Roll each part dough with rolling pin into rectangle 1/8- to 1/16-inch thick on lightly floured surface. Sprinkle dough lightly with all-purpose flour. Loosely fold rectangle lengthwise into thirds. Cut crosswise into 1/4-inch strips for fettuccine, 1/8-inch strips for linguine. DRYING AND COOKING: Shake out strips. Arrange noodles in single layer on lightly floured towels. Sprinkle lightly with all-purpose flour. (Or hang noodles on rack.) Let stand uncovered at room temperature 30 minutes (See NOTE). Cook immediately as directed below, or cover and refrigerate up to 2 days, arranged in single layer on lightly floured towels. Heat 4 quarts water and 1 tablespoon salt to boiling in large kettle and add noodles. Boil, uncovered, 2 to 4 minutes, stirring occasionally, until al dente (tender but firm). Begin testing for doneness when noodles rise to surface of water. Drain noodles. Do not rinse. NOTE: If desired, let noodles stand at room temperature until completely dry. (Do not store until completely dry.) Dried noodles are very fragile so handle carefully. Cover loosely and store at room temperature up to 1 month. |
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