Recipe: Creative Cooking Chicken Sauterne

Fancy Night Supper! 

Cut the recipe in half if you don't need to serve 12 people.

CREATIVE COOKING CHICKEN SAUTERNE

Makes about 12 servings

2 3 ½-lb frying chickens, disjointed, simmered in salted water to cover for 1 hour or until chickens are tender, removed from broth and drained until cool, skin and bones removed and discarded, meat cut into large chunks, 1 C broth reserved

6 Tbsp butter

1 lb fresh mushrooms, sliced

3 Tbsp flour

½ tsp salt

½ tsp paprika OR Creole seasoning

1 Tbsp instant minced onion

¼ tsp Tabasco (or more, to taste)

1 Tbsp Worcestershire sauce

½ tsp celery salt

½ tsp oregano

1 C Sauterne (or other dry white wine)

1 C half and half cream

1 C fresh green peas, cooked

Basic Boiled Rice (or other rice dish, for serving, if desired—see recipes in Potatoes … section)

Melt butter in a large saucepan, add mushrooms, and cook, stirring constantly, until tender. Mix well together flour, salt, and paprika or Creole seasoning, and add to mushroom mixture. Stir in onion, Tabasco, Worcestershire sauce, celery salt, and oregano, add reserved 1C broth and Sauterne, and cook, stirring constantly, until smooth and thickened. Cool mixture slightly, then stir in cream. Stir in peas and chicken meat, and heat through. Serve over rice, if desired.

Serve with Creative Cooking Green Rice

Recipe: Frano-Syrian Chicken

This is a delightful chicken dish, especially for a Fancy Night Dinner in the Summer. 

“As the name implies, this chicken recipe is a combination of French and Syrian cookery. If you prefer, the pine nuts can be ground and used to thicken the gravy. “Serve with French bread and cherry tomatoes” is the recommendation of the chef who created this dish. Definitely a “make it again” meal. (Recipe contest entry: Charles Perry, North Hollywood, CA)”—The Garlic Lovers’ Cookbook (1980)

FRANCO-SYRIAN CHICKEN

2- to 3-lb broiler-fryer chicken, cut into “frying pieces (wings, legs, thighs, deboned breast cut into quarters),” fat and skin removed

5 cloves fresh garlic, peeled

2 large lemons

2 Tbsp oil or clarified butter

1 C dry white wine

¼ C pignoli (Italian pine nuts), browned: either put them in a 350o oven for about 20 minutes until they are “evenly beige,” or fry in a little oil or butter over very low heat, stirring constantly, until light brown

1 tsp parsley, minced

1 tsp salt

¼ tsp pepper

Press 3 garlic cloves through a garlic press onto chicken pieces and rub all over. Let chicken pieces stand 10 minutes. Squeeze juice of 1 lemon onto chicken pieces and marinate chicken in garlic and lemon for 20 minutes, stirring once or twice. Wipe garlic off chicken pieces, pat dry with a paper towel, and reserve marinade. Fry chicken in oil or clarified butter over high heat, starting with drumsticks, until meat stiffens and browns. Add wine and marinade, bring to a boil, then reduce heat and simmer covered over low heat for 25 minutes. When chicken is done, remove from skillet, sprinkle with parsley, and keep warm. Add juice of second lemon to skillet along with remaining 2 garlic cloves, pressed, and reduce pan juice over highest heat for 5 minutes. Season sauce with salt and pepper, add pine nuts, and serve gravy over chicken.

Serve with Sauteed zucchini and Creative Cooking risotto for Fancy Night Dinner. 

Recipe: Chicken and Dressing Casserole

Extremely yummy!

NOTE!! Mr. Big Food comments that the amount of liquid in this recipe needs to be cut back by about 1/2. It is delicious but too moist-- in our humble opinions. 

CHICKEN AND DRESSING CASSEROLE

Serves 6

1 fryer chicken, boiled, cut up, deboned

10 ½ oz can condensed cream of chicken soup

2 C chicken broth (from boiling chicken)

3 hard boiled eggs

1 batch corn bread stuffing mix (can use store-bought in a pinch)

Onion, minced

Preheat oven to 350°. Combine all ingredients and spoon into a lightly greased deep casserole. Bake 20-30 minutes.

Recipe: Skillet Chicken with Biscuit Dumplings

Canned biscuits can substitute for dumplin’s when you’re in a pinch …

SKILLET CHICKEN WITH BISCUIT DUMPLINGS

1 chicken, cut up, or chicken pieces, 3-3 ½ pounds, skinned

½ tsp salt

1 tsp paprika

¼ C (½ stick) butter

10 ¾ oz chicken stock (preferably homemade—see recipes in Basics section)

1 small onion, chopped

½ tsp poultry seasoning

½ tsp black pepper

1 lb bag frozen vegetables, any variety, thawed

1 package refrigerated biscuits

Parsley, minced, for garnish

Sprinkle chicken on both sides with salt and paprika. Melt butter in a large deep skillet or Dutch oven. Add chicken pieces and sauté until browned on all sides. Remove chicken, pour out drippings, and add broth to skillet. Add onion, poultry seasoning, and black pepper. Return chicken to skillet, moving aside onions. Bring to a boil, cover, and simmer 25 minutes. Add vegetables to skillet around chicken pieces. Return liquid to boiling. Top chicken and vegetables with biscuits. Simmer uncovered for 10 minutes. Cover and simmer 10 minutes longer or until dumplings are cooked through. Sprinkle with parsley.

Recipe: Hungarian Chicken Paprikash and Dumplings

I love Hungarian food!

HUNGARIAN CHICKEN PAPRIKASH AND DUMPLINGS

Serves 8

CHICKEN

3 Tbsp shortening or butter

1 C onion, diced

3 lb chicken, cut up, or 3 lb chicken thighs

2 tsp paprika

2 Hungarian peppers, chopped OR ½ bell pepper, chopped

1 Tbsp salt

½ tsp pepper

2 C tomato juice (or use Spicy V-8 for a spicier dish)

2 Tbsp flour

1 pint sour cream

Melt shortening in a heavy pan and brown onions. Add chicken, paprika, peppers, salt, and pepper, and mix well. Add tomato juice, cover pan tightly, and cook slowly until chicken is tender. Mix flour with sour cream to form a paste, add to chicken, and mix well. Bring to a boil and remove from heat.

Dumplings below.

Recipe: Chicken Pie I

CHICKEN PIE I

1 chicken, cooked, meat de-boned, 1 ½ C chicken stock reserved

4 hard-boiled eggs, sliced

1 can condensed cream of celery soup

1 C canned tiny peas, drained

1 stick butter, melted

Pepper to taste

1 C self-rising flour

1 C milk

Preheat oven to 350°. Place chicken meat and egg slices in a lightly greased oblong pan, and sprinkle with pepper. Mix together reserved stock, soup, and peas, and pour mixture over chicken and eggs. Mix together flour and milk, add butter, and pour batter over chicken. Bake until crust forms and browns.

Recipe: Creative Cooking Portuguese Chicken with Rice

I must say, I like this clay pot!

From The Creative Cooking Course: A Complete Course in the Art of Cooking with 1200 Recipes and 2500 Color Photos, Charlotte Turgeon, Weathervane Books, New York, 1973.

“Chicken stock, Sauterne and chopped onions are the divine flavors found in Portuguese Chicken with Rice. This delectable treat was baked in a sealed Roman pot for 2 hours.”

“Small Dinner Party Menu: Cream of Broccoli Soup [see recipe in Gumbos … section]; Portuguese Chicken with Rice; Tossed Salad Greens with Vinaigrette Sauce [see recipe in Appetizers … section]; Orange Lemon Ice [see recipe in Desserts section]; Suggested Wine: Traminer or Vinhos Verdes; Coffee with Brandy [see recipe in Libations section]”

CREATIVE COOKING PORTUGUESE CHICKEN WITH RICE   
Makes 3 or 4 servings 

2 C chopped onions 
Salt, freshly ground black pepper 
3 C chicken stock (preferably homemade—see recipes in Basics section) 
¾ C Sauterne (or other dry white wine) 
1 ¼ C long-grain rice 
½ stick butter, melted 
1 tsp paprika 
2 ½ lb chicken 
2 Tbsp flour, blended with just enough water to make a paste 

Soak a large Roman pot and lid in water to cover for 10 minutes. Combine onions, 1 ½ tsp salt, ¼ tsp pepper, stock, Sauterne, rice, melted butter, and paprika. Sprinkle chicken lightly inside and out with salt and pepper. Place chicken in Roman pot and spoon rice mixture around chicken, Coat rim of Roman pot heavily with flour paste and press on lid. Place pot on a baking sheet in a cold oven, turn on oven temperature to 350°, and bake for 2 hours. Remove pot from oven and break seal immediately using the tip of a thin, sharp knife. “The chicken and rice may be served in the pot or transferred to a serving platter.

Recipe: Cajun Country Glenna's Chicken Stew

Another from John and Glenna Uhler's Royal Recipes from the Cajun Country (1969) who say:

One day His Majesty was having Sunday dinner with his friends, the Uhlers (who live on the other side of the bayou), and he was served baked chicken (down the bayou, EVERYBODY cooks chicken on Sunday). Well, when they had finished eating, there was some chicken left over (horrors!) and if there’s anything the King can’t stand (aside from the royal Prime Minister) it’s something going to waste in the kitchen. So he rolled up the Royal Sleeves and with ole Glenna’s help he worked up this recipe. And ole Glenna thought it was so good that His Majesty graciously let her take credit for it so that she could get her name in his cook book. (He figured she’d probably take credit for it anyhow, being a woman and all.)

“This stew may be served in pattie shells or over rice or hot cornbread.” 

CAJUN COUNTRY GLENNA’S CHICKEN STEW 

A whole fresh chicken, or the carcass of a leftover chicken which still has lots of meat, boiled until the meat begins to fall off the bones, meat skinned and deboned, chopped into small pieces, 1 C stock reserved 

3 Tbsp cooking oil 
3 Tbsp flour 
1 C onion, chopped fine 
½ C celery, chopped fine 
½ C shallots, chopped fine 
2 Tbsp bell pepper, chopped fine 
1 tsp salt (or to taste) 
1/8 tsp black pepper 
½ tsp seasoned salt 
1 tsp Accent 
½ tsp garlic puree or powder 
1 Tbsp Worcestershire sauce 
1 Tbsp sugar 
½ tsp Tabasco (or more, to taste) 
4 oz mushrooms, chopped (drained if canned) 
1 tsp Kitchen Bouquet 

Heat oil in a large deep iron skillet, and flour, and cook roux until chocolate brown, stirring constantly. Add onion, celery, shallots, and bell pepper, and cook slowly until vegetables are tender. Add reserved chicken stock and chicken meat. Season with salt, black pepper, seasoned salt, Accent, garlic puree or powder, Worcestershire sauce, sugar, Tabasco, mushrooms, and Kitchen Bouquet, and cook very gently for at least 30 minutes.

Recipe: Cajun Country Barbequed Chicken

From the evening we decided to eat in the living room because new table cloths and BBQed chicken do not play well together.

Recall Mr. Big Food loves to add prefaces to some recipes as he puts them in the Big Food Manual and Survivalist Flourishing Guide. 

Things got so bad down the bayou, what with inflation and taxes and surcharges and such, that the King couldn’t afford to write to his friends any more, the stamps were so costly. So His Majesty took this under consideration and decided he’d open his own post office. Which he proceeded to do. And everything was going along just fine, and the King was making as much as a buck-forty-nine profit, when a postal inspector came along and told him he’d have to close up because NOBODY, not even The King, was supposed to be able to run an efficient post office. Well, His Majesty didn’t want to get in trouble with the Feds, so he shut her down. And anyhow, he told the Queen that licking all those stamps was making him lose his appetite. —John and Glenna Uhler, Royal Recipes from Cajun Country (1969)

CAJUN COUNTRY BARBECURED CHICKEN  

2 Tbsp butter 
1 C onion, chopped fine 
1 Tbsp vinegar 
2 Tbsp brown sugar 
¼ C lemon juice 
1 C ketsup or chili sauce (preferably homemade—see recipes in Basics section) 
3 Tbsp Worcestershire sauce 
½ Tbsp prepared mustard (preferably homemade—see recipes in Basics section) 
1 C chicken stock or bouillon 
½ C celery, chopped 
Salt to taste 
Liberal dash cayenne pepper 
Chicken, cut into serving pieces, seasoned to taste with salt, black pepper, and cayenne pepper 

To prepare sauce, sauté onion in melted butter. Add vinegar, brown sugar, lemon juice, ketsup or chili sauce, Worcestershire sauce, mustard, chicken stock, celery, salt to taste, and cayenne pepper, and simmer for at least 30 minutes. Cool. Cook chicken over hot coals , basting with sauce during the last 15 minutes grilling time.

Portugese Chicken in a Clay Pot: A Photo

This was very good. There's a previous post about Portuguese Chicken in a Clay Pot.  We've had a lot of good food lately and I am behind on posting recipes. Expect a barrage come Monday. I've already started my list of "RECIPES NEEDED" (I tend to write in all caps) based on photographs of food for which I have not posted a recipe. I will add to it and leave it on Mr. Big Food's desk. He will look at it and keep it in mind.

Like magic (!) on Monday morning there will be an email to me from Mr. Big Food in my in box. Its subject line will be "Recipes." I have over 50 some such emails in my in box. I will open this email and open all of the attached Word docx's. I will then go find the associated photos. And I will begin to post recipes.

Please note that Monday's posting of recipes will be concurrent with Monday's replacing of belt that spins the dryer drum. Miss M had to hang her clothes on the line today. And over the picnic table. And on a little 2'x2' sweater drying contraption atop the "mint garden." Wash Day can be complicated.

I spent the day reading a crappy old book.

An Early Spring Saturday Supper

As Mr. Big Food was b-b-qing chicken over applewood, he dictated to me the recipe for this broccoli salad. I took it down as it was more than I could have remembered in my head.

The one on the right-- the one without the hardboiled eggs-- is Miss M's. 

I did not take a picture of the leftover slaw from last night's mini-fish-fry. Mr. Big Food thought it needed to be more Carolina style, so he spun them both-- the vegan and non-vegan versions, in that order-- through the food processor. It was good. Good slaw is always better leftover.

I did get a photograph of the chicken.

Miss & I spent a considerable amount of time today fussing about the table. I had bought a new tablecloth and napkins. I was in the process of setting the table right nice when I remembered we were having bar-b-qued chicken over applewood tonight. 

We explored some possibilities. We came up empty.

That's when we decided that maybe we should eat in the living room.

Recipe: Chip 'n' Chicken Bake

Really good!

CHIP ‘N’ CHICKEN BAKE AND EXTRA FLAVOR VARIATION 
Serves 4 

Salt, pepper
1 frying chicken, cut up 
1 medium bag barbecued potato chips, smashed fine 

Salt and pepper chicken pieces and roll in potato chips. Place chicken pieces in a flat casserole or on a cookie sheet (lined with foil for easier clean-up, if desired), and let set for 3 to 4 hours to let the barbecue flavor go through chicken. (“Can be prepared the day before; refrigerate until ready to bake.”) Preheat oven to 350°. Bake chicken for 1 hour. 

EXTRA FLAVOR VARIATION 
“For extra flavor add a small amount of garlic salt.”

Recipe: Herbed Chicken Bake

Delicious!

HERBED CHICKEN BAKE  
Serves 6 

6 oz package long grain and wild rice mix 
3 whole chicken breasts, boned and halved lengthwise (or 6 boned half breasts) 
Salt, pepper 
½ stick butter 
10 ½ oz can condensed cream of chicken soup 
¾ C dry white wine 
½ C sliced celery 
3 oz mushrooms (½ C), sliced (or a similar amount of any other vegetable) 
2 Tbsp canned pimento, drained and chopped 

Preheat oven to 350°. Prepare rice mix according to package directions. Season chicken with salt and pepper to taste. Melt butter in skillet and brown chicken slowly. Spoon cooked rice mixture into a 1 ½ quart casserole and top with chicken pieces, skin sides up. Add soup to skillet and slowly add wine, stirring until smooth. Add remaining ingredients, bring mixture to a boil, pour over chicken, cover casserole, and bake 25 minutes. Uncover and bake 15-20 minutes longer, or until chicken is tender.

Recipe: Biscuit Topped Deep Dish Chicken Bake

A Big Food Favorite!

BISCUIT TOPPED DEEP DISH CHICKEN BAKE  
Serves 4-6 

CHICKEN MIXTURE 

1 Tbsp butter 
1 ½ C fresh green beans 
2 medium carrots, scraped and cubed 
1 medium onion, chopped 
½ C celery, sliced thin 
½ C chicken or turkey broth (from cooking chicken or turkey) 
¼ C flour 
1 Tbsp fresh parsley, minced 
½ tsp poultry seasoning 
¼ tsp salt 
¼ tsp pepper 
2 C milk 
2 C cooked chicken or turkey, chopped 

Heat oven to 375o. Grease a 2 quart casserole. Melt butter in stock pot or Dutch oven, add green beans, carrots, onions, and celery, and cook over medium flame, stirring, until onion is tender. Add chicken or turkey broth, bring to a boil, reduce heat, cover, and simmer 12 minutes or until carrots are tender. Stir flour, parsley, poultry seasoning, salt, and pepper into milk, add to stock pot, and cook over medium heat, stirring, until mixture thickens and comes to a boil. Remove from heat, stir in chicken or turkey meat, and stir into casserole. Top with Biscuits, dropped by tablespoons on top of chicken mixture to form 8 biscuits, and bake 35-40 minutes or until mixture is bubbly and biscuits are browned. 

BISCUITS 

1 C flour 
1 ½ tsp baking powder 
¼ tsp salt 
1 Tbsp fresh parsley, minced 
2 Tbsp butter 
½ C milk 

Combine flour, baking powder, alt, and parsley in small bowl. Cut in butter using pastry blender to the texture of coarse crumbs. Stir in milk.

Recipe: Ro-Tel King Ranch Chicken

A classic

Called a “classic” recipe on the Ro-Tel web site! Can’t get much more authentic than that.

RO-TEL KING RANCH CHICKEN 

½ stick butter 
1 medium bell pepper, chopped
1 medium onion, chopped
1 10 ¾ oz can condensed cream of mushroom soup
1 10 ¾ oz can cream of chicken soup, condensed
1 10 oz can Ro-Tel Diced Tomatoes and Green Chilies
1 lb chicken, cooked and cut into bite-sized pieces
10-12 corn tortillas, torn into bite-sized pieces
2 C (8 oz) shredded cheese (cheddar, Mexican, Colby Jack, Pepper Jack, etc.)

Preheat oven to 325°. In a large saucepan, melt margarine and cook green pepper and onion until tender, about 5 minutes. Add soups, Ro-Tel, and chicken, stirring until well blended. In a 13x9 inch baking pan, alternately layer tortillas, soup mixture, and cheese, repeating for three layers. Bake until hot and bubbly, about 40 minutes.

Recipe: Classic Chicken Divan

Not the best photo-- I was in a hurry to eat! I love this dish.

From a while back. Made with leftover Thanksgiving turkey.

CLASSIC CHICKEN DIVAN 
Serves 6 

20 oz frozen broccoli spears 
½ stick butter 
6 Tbsp flour 
½ tsp salt 
Dash pepper 
2 C chicken stock (preferably homemade—see recipes in Basics section) 
½ C whipping cream 
3 Tbsp dry white wine 
3 whole chicken breasts, halved and cooked (or 6 half breasts) 
¼ C shredded Parmesan cheese, plus more for sprinkling top of dish 

Preheat oven to 350°. Cook broccoli according to package directions, and drain. Melt butter, blend in flour, salt, and pepper, and cook, stirring, to make a roux. Add chicken stock and cook, stirring, until sauce thickens and bubbles. Stir in cream and wine. Place broccoli crosswise in a 12x7x2 inch baking dish, and pour half the sauce over. Top with chicken, Add cheese to remaining sauce, pour over chicken, and sprinkle with additional Parmesan cheese. Bake 20 minutes or until heated through. Preheat broiler and broil dish just until sauce is golden, about 5 minutes.

Recipe: Beer Batter Chicken Strips

One of my personal favorites!

Mr. Big Food used the same batter to fry up some shrimp!

“Serve these deep fried beer battered chicken strips with barbecue sauce or sweet and sour sauce.”

BEER BATTER CHICKEN STRIPS  

1 large egg 
¾ C beer 
1 C flour 
1 tsp baking soda 
1 tsp salt 
Ground black pepper, to taste 
3 chicken breast halves, boneless, skinless, cut into strips 
1 ¼ C (or more) vegetable oil (for deep frying) 
Barbecue Sauce or Sweet and Sour Sauce (either preferably homemade—see recipes in this, Basics, or Grillin’ …, sections) 

Beat egg lightly with a whisk, beat in beer, and sift in flour, baking soda, salt, and pepper, whisking until batter is smooth. Cover and let stand 25 to 30 minutes before using. Heat oil in 10-inch skillet over medium-high heat until oil reaches 360o (or use deep fryer or electric skillet). Dip chicken strips into batter; allow excess to drip off, and lower carefully, one by one, into the hot oil. Do not crowd. After about 1 minute, turn the strips. Continue to turn the strips occasionally until golden, cooking for a total of 4 to 6 minutes. Transfer to a paper towel-lined tray. Pat more towels on top to absorb excess oil. Serve immediately with Sauce.
Serves 3 to 4.

Recipe: Blue Bonnet Café Chicken Enchilladas

(Can't quite get the colors right. It's lovely, though, in real life.)

BLUE BONNET CAFÉ CHICKEN ENCHILADAS  
Serves 8-10 

FILLING 
1 ½ lb chicken, cooked, boned, and chopped 
4 oz diced green chilies (can use canned) 
1 C shredded Jack cheese (or use Pepper Jack for a spicier filling) 
1 C shredded yellow cheese 
1 bunch green onions, white and pale green parts only, sliced thin 

Combine all ingredients, mixing well. 

SAUCE 
 ½ stick butter 
¼ C flour 
29 oz chicken stock (preferably homemade—see recipes in Basics section) 
4 oz diced green chilies (can use canned) 
16 oz carton sour cream 

Melt butter, whisk in flour, and cook briefly, stirring. Add chicken broth and cook over medium-low heat, stirring often, until mixture begins to thicken. Stir in green chiles and sour cream, and heat until mixture is thoroughly heated through. 

TO ASSEMBLE 
12-18 tortillas 
Oil (for softening tortillas) 
Shredded cheese 
Chopped green onion 

Preheat oven to 375°. Heat each tortilla individually in hot oil for 2-3 seconds on both sides, drain excess oil back into frying pan, and place tortilla on plate covered with sauce. Spread about 1 Tbsp sauce over top of tortilla. Place a generous amount of Filling on prepared tortilla, roll up, and place in 9x12 inch baking dish. Repeat until all Filling is used. Spread remaining sauce over enchiladas, and top with shredded cheese and chopped green onion. Cook 20-30 minutes or until cheese is melted and sauce is bubbly.

Recipe: Texas Style Barbequed Chicken

Broiled version

TEXAS STYLE BARBECUED CHICKEN  
Serves 6 

1 C catsup or chili sauce (preferably homemade—see recipes in Basics section) 
1/3 C lemon juice, strained 
1 Tbsp onion, grated or chopped very fine 
1/3 C butter, melted 
½ C Worcestershire sauce 
½ tsp black pepper 
2 3 ½ lb frying chickens, cut up 

Blend together all ingredients except chicken pieces, brush on chicken, and let stand 20 minutes. 

TO BROIL 
Arrange chicken on foil-lined broiler pan and broil at moderate heat 6 inches from flame, about 35 minutes total. Turn chicken several times and baste frequently with the remaining sauce. 

TO BAKE 
Preheat oven to 350°. Place chicken pieces in shallow baking pan (lined with foil if desired, for easier clean up) and bake 45 minutes.

Recipe: Chili Barbecued Chicken (& Ribs)

Baby back ribs

Chicken

Mr. Big Food grilled these over charcoal and cherry wood chunks. Flavorful! Don't forget-- if grilling, mop the meat with a mixture of tea and hot sauce of Tabasco every time you turn the pieces. Slather the barbecue sauce on only at the very end. The mop keeps the meat moist, and waiting to add the sauce keeps it from burning.

Here's the barbecue sauce he used from a different recipe. (In other words, he didn't pre-bake the chicken or ribs, as in this recipe.)

CHILI BARBEQUED CHICKEN 
Serves 4-5

1 frying chicken, cut up

1 C chili sauce (preferably homemade—see recipes in Basics section)

¼ C onion, chopped

¼ C brown sugar, packed firm

1 clove garlic, minced or crushed

1 Tbsp grated lemon peel

2 Tbsp lemon juice

1 Tbsp Worcestershire sauce

1 tsp chili powder (or more, to taste, and (preferably Pure—see recipes in Basics section)

1 tsp paprika

Instructions below.