Internet Planet

Roasted Chicken with Potatoes and Shallots - serves 2

3 lg shallots, peeled, blanched in boiling water for 2 minutes, and halved, lengthwise
2 garlic cloves, minced
2 tbsp plus 1 tsp olive oil
1/2 red bell pepper, cut into 1-inch pieces
1/2 yellow bell pepper, cut into 1-inch pieces
1 tbsp finely chopped fresh rosemary leave;
3/4 lb small red potatoes, scrubbed and halved
1 whole chicken breast, (about 1 1/2 pounds), halved
1 tbsp fresh lemon juice
1/2 cup chicken broth

In a large ovenproof skillet toss together the shallots, the garlic, 2 tbsp of the oil, the bell peppers, the chopped rosemary, the potatoes, and salt and pepper to taste.
Rub the chicken with the remaining 1 tsp oil, the lemon juice, and salt and pepper to taste and arrange it, skin side up, on top of the vegetable mixture.
Roast the chicken and the vegetables in the upper third of a preheated 450F oven for 20 minutes, reduce the temperature to 357F., and roast the chicken and the vegetables for 15 minutes more, or until the chicken is cooked through and the potatoes are tender.
Transfer the chicken and the vegetables with a slotted spoon to a heated platter, stir the broth into the skillet, scraping up the brown bits, and boil the mixture for 1 minute.
Strain the liquid through a sieve over the chicken and garnish the chicken with the rosemary sprigs.

Baked Chicken in Chablis - serves 4

1 clove garlic, crushed
3 tbsp lemon juice
2 tbsp olive oil
3/4 cup Chablis, Sauterne or dry sherry
1 tsp salt
3 lbs chicken
Paprika

Combine garlic, lemon juice, oil, wine and salt. Pour over chicken in shallow baking pan. Marinate at least 3 hours, turning frequently.
Heat oven to 375 degrees. Sprinkle chicken generously with paprika. Bake 45-55 min or until tender. Arrange chicken in heated platter.
Serve sauce separately. If a thicker sauce is desired, after removing chicken blend 1 tbsp soft butter and 1 tbsp flour together thoroughly; heat sauce in baking pan; stir in flour mixture. Continue stirring until sauce thickens and bubbles.

Baked Chicken Breast with Sherry-Peach Sauce - serves 6

8 chicken breast halves,skinless, bone-in
Garlic powder, to taste
Salt, to taste
Freshly ground black pepper to taste
2 onions, sliced
1 cup nonfat chicken broth
1/2 cup brown sugar
2 tbsp arrowroot
1 cup chili sauce
1 cup sherry
1 1/2 cup sliced peaches

Cut any excess fat from the chicken. Place the chicken, bone side down, in a single layer in a large baking dish. Season with the garlic powder, salt and pepper. Broil for several minutes, until the chicken is slightly browned. Set aside.
Coat a medium saucepan with nonstick spray. Cook the onions over medium heat for 5 minutes. Add the broth, brown sugar, arrowroot and chili sauce.
Raise the heat to high and bring the sauce to a boil, stirring constantly. Remove the pan from the heat and pour the sauce over the chicken. Cover the chicken with a piece of foil. Refrigerate until ready to bake or continue with the next step.
Preheat the oven to 350F. Bake the chicken for 30 minutes. Remove the foil and pour the sherry and peaches over the chicken. Bake uncovered, basting occasionally, for 30 minutes more, or until the chicken is cooked through and the sauce is bubbling.

Chicken in Cream with Whisky and Oven Roasted Almonds - serves 2

2 boneless skinned chicken breasts; cut into bite size pieces
2 tbsp oil
15 g butter
1 heaped tbsp finely chopped onion
1 tsp curry powder
1 tsp grated zest of orange
Salt and pepper
2 tbsp whisky
125 ml double cream

Garnish:
25 g oven roasted almonds
1 sliced orange segments
1 dsp finely chopped parsley

Heat a pan or wok with 1 tbsp of oil, then briskly stir-fry the chicken pieces until almost fully cooked. Remove from pan and keep warm.
Add remaining oil and butter to the pan and then add the onion and curry powder and allow to cook gently for 2-3 minutes. Then return the chicken pieces plus orange zest and seasoning to taste.
Warm the whisky in a ladle and set alight, then pour over the chicken, shaking the pan as you do so.
Stir in cream and heat through until bubbling and slightly thickened.
Serve chicken on plates topped with almonds and garnished with orange segments plus some finely chopped parsley.

Baked Chicken Breasts with Cheese and Sherry - serves 6

4 chicken breasts,split
1/4 lb swiss cheese slices
1 can cream of celery soup
1/4 cup sherry
1 cup herb-flavored croutons
3 tbsp butter

Arrange chicken in a greased 2-quart shallow baking dish; put cheese slices over chicken.
Mix soup with sherry, pour over cheese.
Sprinkle with croutons, dot with butter.
Bake in preheated 350'F oven 1 hour, or until tender.

Chicken Breast with Wine Dried Apricots and Cranberries - serves 6

1 1/2 cup dry white wine
1 cup dried apricots
6 chicken breasts
1 lrg red onion, halved and sliced lengthwise
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika
1/2 tsp dry mustard
1/4 tsp cinnamon
Salt and pepper to taste
1/2 cup cranberries, dried
1 cup chicken broth, regular strength

Heat wine just to boiling. Remove from heat, add apricots, and soak for 10 minutes. Drain, reserving wine and apricots separately.
In a large, heavy casserole arrange chicken pieces, skin-side up and sprinkle with onion, spices, salt, pepper, plumped apricots and cranberries.
Combine reserved wine and stock and pour over all. Cover casserole tightly and bake until chicken is very tender, 50 to 60 minutes.

Baked Chicken with Crab and Wine - serves 6

1 lb crab
8 boneless skinless chicken breasts
1/8 tsp salt
1/4 tsp pepper
1/8 cup olive oil
1/4 cup chablis wine

Dressing:
12 sl white bread
1/4 cup margarine
1/4 cup onion; diced
1/4 cup celery; diced
1/4 cup chicken stock
1 tsp poultry seasoning
1/4 tsp white pepper

Cut bread into small cubes. Saute onions and celery in margarine until transparent. Combine with bread.
Mix chicken base, poultry seasoning and pepper together. Add to bread mixture. If mix is too dry, add a bit more stock. Add Crab to dressing mix. Flatten chicken breast to 1/4 inch; season with salt and pepper. Spread crab mix on one side of the chicken.
Roll the chicken into a roll and secure with skewers, toothpicks, or string.
Brown in oil, then transfer to a pan. Pour wine over chicken and bake in a 375 oven for 15 - 20 minutes, or until chicken and stuffing are thoroughly cooked.

Chicken Vegetable and Peanut Stew - serves 4

Groundnut; (peanut) oil
3 md onions; finely diced Salt to taste
2 red chillies; finely chopped
4 md tomatoes; blanched, peeled and diced
2 tb tomato paste blended with 4 tbsp wather
1 1/4 pt boiling water
8 fl smooth groundnut paste
8 okra; topped and tailed
2 sweet potatoes or yams peeled and cut into 2 cubes
1/2 lb sweetcorn kernels
4 carrots; cut into 4-6 chunks
Spinach; (silver beet)
Pinches ground cinnamon
Pinches ground paprika
Turnips

Heat the oil in a large, heavy based pot and saut, the onions and the chicken pieces seasoned with salt until the chicken is sealed and browned. Stir in the chillies (hot peppers), tomatoes and blended tomato paste.
Blend the boiling water and the groundnut (peanut) paste together until smooth and add to the pot. Stir and simmer for 40 minutes.
Add all the vegetables, the cinnamon and paprika and season with some salt.Stir well and simmer gently on a low heat until the chicken is cooked, the volume reduced and the sauce thick.
Serve with hot rice, potato croquettes or cooked root vegetables.

Roasted Chicken, Vegetables with Prunes and Wine - serves 2

1 tbsp unsalted butter
1 whl chicken breast, split
1/2 tsp dried thyme leaves
2 carrots, cut into 1/4-inch slices
1 onion, cut into 1/2-inch wedges
Three, (1/4-inch-thick) lemon slices
6 pitted prunes
2/3 cup chicken broth
2 tbsp dry white wine
1 1/2 tsp all-purpose flour
1 tsp minced fresh parsley leaves
Garnish: parsley sprigs

Put butter in small flameproof roasting pan and put pan in oven. Preheat oven to 450F.
Pat chicken dry and sprinkle with thyme and salt and pepper to taste. Put chicken, skin sides down, in hot butter and arrange carrots, onion, and lemon around chicken. Season vegetables with salt.
Roast chicken and vegetables 10 minutes. Turn chicken sides up and put 3 prunes under each half. Roast chicken and vegetables, stirring vegetables once halfway through cooking time, 15 minutes more, or until chicken is cooked through and vegetables are tender. Remove pan from oven and with slotted spoon transfer chicken, vegetables, lemon, and prunes to a platter.
In measuring cup or small bowl stir together broth, wine, flour, and parsley. Add mixture to pan and broil over high heat, stirring and scraping up browned bits, 1 minute, or until thickened slightly.
Pour sauce over chicken and vegetables and garnish with parsley sprigs.

Roasted Tarragon Chicken with Sherry and Wine - serves 4

3 lb fryer or roaster chicken
1 tbsp tarragon leaves,fine chopped
3 tbsp soften butter
Salt, fresh ground black pepper
3 onions,peeled and quartered
3 potatoes,peel,quarter
3 carrots,peel,quarter
1/4 cup dry white wine or vermouth
1/4 cup spanish sherry vinegar
1/4 cup water
1 tarragon leaves for garnish

Preheat oven to 400 degrees. Wash chicken and pat dry with paper towels. Twist wings back and underneath.Combine chopped tarragon and butter with a fork until soft.
Gently,using just fingers,loosen the skin from the breast meat,pulling away the thin membrane that joins them.You can eventually work your way to the legs and partially separate the skin there as well. Distribute tarragon butter mixture under the skin until the whole area is mostly covered. Season the chicken outside and in the open cavity with salt and pepper. Stick a sprig of tarragon in the cavity; tie the legs together with twine or skewer them.
Place chicken,breast up,in a small roasting pan large enough to hold it and the vegetables snugly. Distribute onions,potatoes and carrots around chicken. Add wine.
Place in the middle level of oven and cook for 20 minutes. Turn oven to 350 degrees; baste chicken and vegetables with pan juices. Cook for another 20 minutes and baste again. Ten minutes later,pour sherry vinegar over chicken and baste. Cook another 10 to 12 minutes. Baste again and add 1/4 cup water. Cook about 10 minutes longer. Chicken is done if the leg joint moves easily and juices run yellow when flesh is pierced with a fork.
Garnish with tarragon leaves.

Parmesan Cream and Chicken Breasts

4 half chicken breasts
Salt and pepper to taste
2 tbsp butter
2 tbsp flour
3/4 cup heated heavy cream
1/2 cup grated Parmesan
3 egg yolks
1/2 cup bread crumbs

Preheat oven to 350. Bone and skin chicken and sprinkle with salt and pepper. Heat butter in fry pan and when it starts to form add the meat.
Roll them in butter and cook 3 minutes on each side over med heat (the butter shouldn't burn). Remove from pan and place in greased baking pan. Add flour to fry pan and cook several minutes, then add cream and stir until you have a smooth thickened sauce. Stir in 1 tbsp. cheese, beat yolks with a little of the hot sauce, then stir them in as well.
Coat chicken with this sauce, sprinkle with remaining cheese mixed with crumbs and place in oven. Bake 10 minutes or until chicken is done and sauce is set and slightly puffed. If you wish, these can be placed under broiler for 1 minute or so to brown lightly.

Chicken Breasts with Avocado, Grapefruit and Rice - serves 4

4 boneless, skinless half chicken breasts, about 1 pound
Paprika and white pepper, to taste
1 tsp olive oil
1 cup reduced sodium, fat free chicken broth
1/2 cup grapefruit juice
2 tbsp honey
1 sm onion, sliced
1 lrg clov garlic, minced
1 cup dry orzo or rice, cooked (to make 3 cups)
1/2 tbsp cornstarch
2 tsp fresh tarragon and thyme leaves
1 med ripe avocado, peeled, seeded and sliced
1 sm grapefruit, peeled and sectioned

Rinse chicken breasts and pat dry; remove any excess fat. Lightly sprinkle chicken with paprika and pepper. In a large nonstick skillet that has been sprayed with cooking spray, heat oil. Over medium-high heat, quickly brown chicken on both sides, about 5 minutes. Add 3/4 cup broth, grapefruit juice, honey, onion, and garlic; bring to a boil.
Reduce heat; cover and simmer for 10 to 12 minutes or until chicken is tender. Remove chicken and arrange on platter over orzo or rice; keep warm. Combine cornstarch with remaining 1/4 cup broth; stir into skillet mixture. Add tarragon and thyme.
Cook, stirring until sauce thickens. Add avocado and grapefruit; heat briefly. Salt to taste (optional). Serve sauce over chicken and orzo or rice.