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Never Too Much Chicken
12 chicken wings
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
2 garlic cloves, finely chopped
1 onion, finely chopped
2 cups mushroom sauce
1 celery stalk, finely chopped
1/2 cup cream
1/2 cup Cheddar cheese, grated
1. Season chicken wings with salt and black pepper. To marinate
refrigerate for 30 minutes.
2. Heat oil in skillet until hot. Sauté garlic and onion until
lightly yellow. Place in a shallow glass baking dish. Add the
mushroom sauce, celery, cream and mix well. Add the chicken wings.
3. Place the cheese on the top. Cover and bake for 1 hour at 400
degrees until done. Serves 4.
1/4 cup light soy sauce
1/4 cup white dry wine
2 pheasants or Cornish hens
1/4 teaspoon black pepper
1/4 teaspoon saffron
2 garlic cloves, finely chopped
1/2 teaspoon celery seeds
1/2 teaspoon sage
1/2 teaspoon thyme
2 tablespoons cilantro, finely chopped
1/2 cup chicken stock
1. In a mixing bowl combine the soy sauce and wine. Mix well and
add the pheasant. To marinate refrigerate for 2 hours.
2. Place pheasant in a shallow glass baking dish along with the
mixture. Add the black pepper, saffron, garlic, celery, sage
thyme, cilantro and chicken stock.
3. Cover and bake for 1 hour at 400 degrees until done. Serves
4.
1 roasting chicken, skin removed
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon saffron
2 garlic cloves, finely chopped
1 shallot, finely chopped
1/2 teaspoon celery seeds
1/2 teaspoon sage
1/2 teaspoon thyme
1 teaspoon liquid smoke
1 tablespoon parsley, finely chopped
1/2 cup water 2 tablespoons butter
1. Season chicken with salt, pepper, saffron, garlic, shallot,
celery seeds, sage, thyme, liquid smoke and parsley. To marinate
refrigerate for 2 hours.
2. Transfer the chicken to a shallow baking pan and add the water.
Place butter on chicken. Cover and bake for 1 1/2 hours at 400
degrees until done. Baste every 30 minutes. Serves 4.
1 roasting chicken, skin removed and cut into pieces
2 tablespoons peach preserve
4 green onions, finely chopped
4 garlic cloves, finely chopped
1 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
juice of one lime
1 teaspoon lime zest, finely chopped
1 teaspoon curry powder
1 tablespoon soy sauce
1. In a mixing bowl combine peach preserve, onions, garlic, cayenne
pepper, salt, black pepper, lime juice, lime zest, curry powder
and soy sauce. Mix well.
2. Season the chicken with salt and pepper and then rub the jerk
seasoning all over the chicken. To marinate refrigerate for 1
hour. Cover and bake for 1 hour at 400 degrees until done. Serves 4.
1 frying chicken, skin removed
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
2 garlic cloves, finely chopped
1 shallot, finely chopped
1/4 teaspoon celery seeds
1/2 teaspoon, sage, finely chopped
1/2 teaspoon thyme, finely chopped
2 tablespoons cilantro, finely chopped
1 cup all purpose flour
1 cup vegetable oil
1. Season chicken with salt, pepper, paprika, garlic, shallot, celery
seeds, sage, thyme and cilantro. To marinate refrigerate for 2
hours.
2. Dredge the chicken in the flour until covered. Shake off any
excess flour. Place oil in a skillet and heat. Arrange chicken
in skillet and cover. Cook on all sides for 10 minutes on each side
until lightly brown.
3. Stick the chicken with a fork and cook on all sides again until
golden brown. This time leave the skillet uncovered. Place on a
paper towel to drain. Serves 4.
This page, and all contents, are Copyright (C) 1995, 1996 by Greenhill Publishing Company, Somerset New Jersey
Leon Graves cookbook01@aol.com