Conference turris::cooks

Johnson's recipe for Thai chicken

3 lb. chicken (breast or thighs)	2 tsp salt
1 onion					2 tsp black pepper
3 clove garlic				1 tbsp double black soy sauce
juice of 1 lime
2 tsp Sambal Badjak sauce (chili paste with onions)
1 tsp Sambal Oelek sauce (chili paste with peppers?)

---------------------------------------------
INGREDIENTS:
Mix all the ingredients other than the chicken in a bowl. Use your hands 
but don't get them near your eyes afterwards. (experience)

Pour over the chicken as a marinade. For poets I let it stand 10 hours.
If you have unadventuresome company then let it stand 15 minutes and 
they should like it without the overwhelming after fire. A nice inbetween 
that I have used is about 2 hours. A comprimise between the wimps and 
the machos.

COOKING:
Broil chicken in oven or outdoors. You should periodically baste it with 
peanut oil as it cooks. It reduces the dryness and puts a nice golden 
color to the chicken.

ABOVE ALL: experiment to your taste. I didn't have any Sambal Badjak so 
I used 2 1/2 tsp of Oelek instead. I also ran out of the double black 
soy so I used regular soy. I love garlic. Maybe I used a little extra of 
that. Get the idea?

From CTnotes:
================================================================================
  BEING::ZAHAREE          CT Development/Support Notes       24-JUL-1984 21:24  
  Note #166             -{ Kung Pao Chicken (#5 !!!!) }-          17 responses  
--------------------------------------------------------------------------------

For those that have visited the Golden Puppy (is there really anyone
in CT program that hasn't??) you need no explanation past "This is it,
#5!"   For those that haven't tried this, well.. try it, you'll like
it.

Ingredients:
------------
2 Whole chicken breasts, boned, skinned, cut into 1/2 inch cubes (I used a
 pound of Purdue bonless, this worked out well)
1/2 tsp salt
1 egg white
1 tbsp cornstarch
1/2 cup of skinless roasted peanuts
10 whole dried red chili peppers
2 scallions cut into 1/2 inch pieces
2 cloves garlic, chopped finely.

For sauce:
----------
1 tsp chili paste with garlic (warning, don't lick the spoon after this one,
 unless you're Robert Hoffman or Bill Todd)
2 tbsp DARK soy sauce
1 tbsp sherry
1 tsp red whine (<-- give Ma a nickle for whining) vinegar
1 tsp sugar
1/4 cup chicken stock (I use a cup of hot water on a bullion cube, that'll do)
 (measure out 1/4 cup, of course)
1 tsp cornstarch
1 tsp sesame seed oil.


On with the show:
-----------------
1 Mix sauce ingredients, and set aside.
2 Add to chicken the salt, cornstarch and egg white, mixing with hand (what a
 mess -- it's so gooy)
3 heat 2 cups of oil in wok to 400 degrees -- deep fry chicken till it
 separates, and is almost cooked -- remove.
4 reheat oil to 350 degrees -- deep fry peanuts till golden brown (this is fun,
 you put them in the oil and they just lie there, boring.. after about 5
 minutes, though, they do change colour -- remove
5 heat 2 tbsp oil to 400 degrees -- stir fry chili peppers untill they are
 dark red.  If you're a real man, you'll leave them in for the rest of the
 show -- if not, well.. take them out, leaving oil, reducing heat to 275.
 Hmm, even if you leave them in, reduce heat to 275
6 stir fry garlic and scallions for 1 minute
7 add the chicken, turning heat up to 425, stir fry 1 minute.
8 add the sauce, stir frying till chicken is thoroughly glazed
9 add peanuts -- and serve.

If you left the chili peppers in, serve with lots of cold chinese beer.  If
not, serve with beer anyway -- you'll get used to my sense of humor some day.

Enjoy,

- M. Zaharee

================================================================================
  GWOPC::DEVRIES          
Where is the Golden Puppy ?? (or what is it??)
================================================================================
  BEING::ZAHAREE          
	A nickname used by the P/OS group for the Royal Mandarin, a chinese
	restaraunt on rt 20 in Marlboro.
================================================================================
  PERCH::LESLIE           
'Scallions' ? What are these in english, please?
================================================================================
  BEING::ZAHAREE          
	Reminds me of a song... "Green Onions"
================================================================================
  PERCH::LESLIE           
I now find that Scallions are known in the civilised world as 'Spring Onions'.

If you'd like a truly wonderful main course for an elegant al fresco meal 
try this one. It's an original recipe. Because I developed it for myself, 
and I'm currently living alone, the amounts are for one serving. For N 
portions, multiply the amounts by N.

					andrew

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	    POACHED CHICKEN BREAST IN RASPBERRY/WINE SAUCE


1 Boneless, skinless chicken breast
  Grey Poupon Mustard (accept no substitutes!)
  Raspberry Vinegar * [see note]

1. Poach the chicken in white wine, until it is just "done" (about twenty 
   minutes.

2. While the chicken is poaching, blend 4 teaspoons of mustard with 1/2 cup 
   of vinegar. Taste. Adjust the proportions so that there is a balance 
   between the two flavors. This all depends on your personal preference.
   
3. When the chicken is done, place it in a plastic bag, and pour in the 
   sauce. Seal the bag and place in the refrigerator. Let it marinate for a 
   few hours, then remove and serve.  

     	Bon Appetit!

P.S. I usually serve this with a cold tortellini salad. That recipe will 
     follow eventually.

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* Note: I've never purchased "store-bought" raspberry vinegar, so I don't 
know if this would work with the "store-bought" stuff. However, if, like 
me, you don't want to spend $4.00 for a bottle of vinegar, you can make 
your own.

Buy a jar of high-quality raspberry preserves. Empty it into a blender.
Refill the jar with good red wine vinegar. Into the blender. Add another 
1/2" of vinegar in the jar. Blender. Put the cover on, and WHIRRRRRRRRR!!!

Strain the blend through a fine mesh strainer. Taste. It shouldn't be TOO 
sweet, but a blend of sweet and sour. Store in the refrigerator in a 
non-metallic container with a non-metallic top.

Here's a quick little recipe which seems to get good reviews.  The
Real Thing, by the way, is best enjoyed at Felicia's in the North
End.

1 lb. boneless breast of chicken (or turkey cutlets)
bit of flour
4 oz. artichoke hearts in oil
cup of white wine (Italian, if you're a purist)
butter
seasonings to taste...

	Pound the chicken breasts and dip in flour, shaking off
the excess.  Fry in a well-butterred pan over medium heat.  Sprinkle
with a little garlic, paprika, and pepper if you like.  Flip so both
sides are cooked evenly, then place an artichoke heart or two on top
of each piece.  Pour a little wine over each piece of chicken; it will
sizzle in the pan. Cover and reduce heat for a minute or two.  Remove
and pour pan juices (mostly reduced wine) over the chicken.

	The whole thing takes about 15 minutes.

Its easy to tell that the warm weather is coming by the sparse activity
in this file.  So why don't we kick off the start of the BBQ season by
sharing some of our outdoor recipes.  I'll kick it off with one of mine:

Marinated grilled chicken wings (tips cut off)

Marinate chicken wings in the following for one day:

   One cup boiling water
   One chicken bouillon cube
   One tbsp corn syrup
   Two diced cloves garlic
   Two tbsp soy sauce

   Mix all ingredients together, add chicken, cover and refrigerate.

Next day drain, put gas grill on low, add chicken, cook to desired
doneness - serve with potatoe salad and a few brews. Ahhhhhhh  SUMMER

Rick

HOW DO YOU KEEP THE WATER BOILING?

TRY THIS ONE.

ONE CHICKEN - CUT UP

TOW CUPS VODKA

ONE CUP GIN

SOME LEMON CONCENTRATE (ABOUT A CAP FULL)

SEVERAL CLOVES OF GARLIC

ADD SOY SAUCE TO COVER YOUR BIRD

KEEP REFRIGERATED FOR 24 HOURS

THEN B B Q.  YOU DONT HAVE TO BE PARTICULAR ABOUT HOW LONG YOU 
COOK IT CAUSE ITS ALREADY DONE.

This is one of my favorite Indian dishes even though it is fairly mild. 
It is delicious.

1. Heat 4 OZ LIGHT VEGETABLE OIL in a pan.
2. Add 3 CUPS OF VERY FINELY SLICED ONIONS, cook over medium high heat until
   onions turn limp and pale golden and just begin to brown, stirring 
   constantly to ensure even browning.
3. Add ONE TABLESPOON OF FINELY CHOPPED GARLIC and cook for 2 more minutes.
4. Add ONE TABLESPOON OF GROUND CORRIANDER, 1/2 TABLESPOON OF RED PEPPER,
   ONE & 1/2 TEASPOONS OF GARAM MASALA, 1 TEASPOON OF ROASTED GROUND INDIAN
   POPPY SEEDS and stir rapidly for 1 minute. (Any Indian cookbook will tell
   you how to make Garam Masala or it can be bought at spice shops.  Indian
   Poppy Seeds are not the same as the garden variety poppy seeds you find
   at the supermarket.  Again a spice shop is the best source.)
5. Add ONE CUP OF PLAIN YOGURT, 1/4 CUP OF SOUR CREAM, 1/3 CUP OF WATER and
   bring to a boil.  Reduce heat, simmer covered for five minutes.  Turn
   off heat and let mixture cool for about a half hour.  Put the mixture
   in a blender and puree.  Set aside.
6. Melt FOUR OUNCES OF BUTTER or add FOUR OUNCES OF GHEE to a pan.  When
   the pan is very hot, SAUTE THREE POUNDS or so of CHICKEN until it looses
   its pink color.  (I use boneless breasts cut to bite size, but parts are
   fine as well.
7. Add mixture and ONE TABLESPOON OF KOSHER SALT.  Bring to boil and cook
   until chicken is tender but not falling apart.  Gravy should coat chicken
   pieces.  If the gravy gets too thick, fat will separate and float to top.
   Use milk to thin.  Remove from heat and let dish rest covered for about
   an hour.  Then heat thoroughly when ready to serve.  Check salt before
   serving.  Dish is best when made the day before it is to be served.  Be
   careful during the whole cooking process that gravy doesn't stick to bottom.

I serve this with rice, preferably basmati rice which is available at Joyce
Chen's or Indian Tea and Spice Co. which is in Belmont.

Bon apetit

    I've moved up in the world, and can now afford raspberry vinegar.
    
    While delicious, it isn't sweet enough -- follow the recipe in the
    base note instead.
    
    					andrew

    Fast and easy honey glazed chicken (approx 35 minutes)
    
    4 chicken breasts
    2 tablespoons butter (or margarine)
    1/2 cup honey
    salt, pepper, ginger
    1/8 teaspoon of grated lemon peel OR Durkee lemon peel
    bread crumbs (prefer Progresso)
    
    Preheat oven to 350. Wash and dry on paper towels chicken breasts.
    Lay flat on a roasting rack (you want them to cook on both sides)
    that sits inside of a roasting pan.  Sprinkle both sides with salt
    and pepper, put in oven and cook 7-9 minutes until the meat on both
    sides turns white (but not completely cooked).  In small pan/pot
    melt butter and honey together, add a dash of ginger or curry,
    and lemon peel on a LOW heat.  It will start to thicken so don't
    be alarmed.
    
    Take out chicken and brush both sides with the honey glaze.  Sprinkle
    both sides with bread crumbs and return to oven for an additional
    20 minutes, checking at 10-minute intervals.  It is hard to overcook
    the chicken, you want it moist but not chewy.  Save the reserve
    glaze and use it as a sauce or dip for chicken.
    
    For leftovers: wash off bread crumb topping and chop up chicken
    (I use a food processor) with mayo and onion and it makes a 
    *FANTASTIC* chicken salad!

I don't know if this is official Chicken Cacciatore, but this is the way I 
make it:

Heat a large skillet, add 4 TBSP oil
When the oil is hot, add 2-3 cloves minced garlic (or more), 1 TBSP minced 
   rosemary (fresh if possible), 1 TSP oregano
Add the chicken pieces, skin side down (where applicable)
   (can also add hot Italian Sausage, but not officially)
When the skin begins to brown, add 1 coarsely chopped onion, 2 coarsely chopped
   peppers (green/red) and several sliced mushrooms, and turn the chicken
When the veggies start to soften, add about a cup of red jug wine.
When the wine starts to simmer, add 1-2 cups of your favorite pasta sauce 
   (depends on the quantity of chicken and the desired "wetness")
Cover the pan for about 15 minutes, then turn the heat way down, uncover and 
cook till the chicken falls off the bone.  This works best if you pour a glass 
of wine for yourself, and stand near the pan sipping, sniffing, and stirring 
with a wooden spoon (or just tilt the cover slightly, and take the wine out on 
the porch).

						     
							- JP

    
    another recipe from Mom...  good enough for company!
    
                  Deviled Baked Chicken  
    
    2 fryers, quartered           1/2 tsp. salt
    1/2 cup melted margarine      1/2 tsp. onion powder
    1/3 cup prepared mustard      1 1/2 Tbsp parsley
    1 1/2 tsp tarragon            2 cups stuffing mix or oatmeal
    
    Wash and dry chicken.  Combine margarine (let cool a bit), mustard,
    tarragon, onion powder, salt & parsley.  Dip each chicken piece
    into sauce; then roll in oatmeal/stuffing til well coated.  Place
    chicken in greased, shallow baking dish.  Cook 50 min. at 375 degrees.
    (baste with remaining sauce)
    
    
    
    Theresa. 
    
    

    I really like the oatmeal idea.  I've read an article recently
    on oatmeal, which said that the fiber in oats helps reduce the
    negative effects of animal fats which contain cholesterol.  Oats
    (I think) absorb some of the cholesterol and then take it along
    when they exit.  I think I'm going to use your oatmeal/chicken
    idea next time I make stuffing, and add about half a cup in to
    the stuffing for a chicken.
    
    --Louise

    Another good chicken recipe....
    
    
    1/4-1/2 lb. mushrooms sliced
    1 small onion chopped
    1/8 cup of grated parmesan cheese
    2-4 boneless skinless chicken breasts
    1 cup sour cream
    Bread crumbs
    
    
    Place the breasts at the bottom of a casserole and dot them
    with butter.
    Sautee the onion and mushrooms til the onion is transucent.
    Mix the onion, mushrooms, cheese and sour cream together in
    a small bowl.  
    Cover the breasts with the sour cream mixture and then cover
    with bread crumbs.
    			Bake at 350 for about 45-50 min.
    

    You may want to add diced green and red peppers to this recipe.
    They add a wonderful flavor!
    
    Deborah
    

    
    I often make chicken francaise, and offer my version below:
    
    Pound chicken cutlets very thin and dip in egg and bread crumbs.
    Saute the cutlets in margarine - I like to use a cast iron frying
    pan.
    When cutlets are cooked remove to a plate.  There should be drippings
    remaining in the pan.  Add some wine (madeira is good, but rose
    or white wine is fine too) and let simmer for a minute or two (about
    l/2 cup of wine, depending on how many cutlets you cook).  Add a
    stick of butter and then lemon juice to taste (usually 1/2 lemon).
    Simmer together a minute or so.  Pour this gravy over the cutlets.
    
    You can cook this ahead of time and then keep warm in oven while
    preparing other things.  Needless to say, this is not for the 
    calorie or chlorestrol watcher, but people rave when I make these
    cutlets.  In french restaurants, I know they use lemon and butter,
    but I am not sure about the wine or what kind they use.  This is
    my own receipe.

    
    you also may want to use egg and flour instead of egg and bread
    crumbs.  This will give the chicken a different texture.
    
    						.dave.

    After buying the latest Bon Apetit, I have found a few inticing
    recipes I will share with the cooks at Digital...
    
    GARLIC-PEPPER CHICKEN:
    
    Yield:  8 servings
    
    1 C. sugar
    3/4 C. distilled white vinegar
    5 garlic cloves
    1 t. salt
    1/2 t. pepper
    5 pounds chicken wings/parts
    
    Combine first 5 ingredients in jar with tight-fitting lid.  Shake
    well.  Place chicken in 2 large sealable plastic bags.  Pour marinade
    over.  Seal and refrigerate overnight, turning occasionally.
    
    Prepare barbeque or preheat broiler.  Drain chicken; discard marinade.
     Grill until cooked through, about 5 minutes per side.  
    
    Serve immediately.
    
    
    lc

    Are you really suggesting dissolving one cup of sugar in 3/4 cup
    vinegar?
    
    
    Just curious,
    
    Mike

    re -1:  Sure, why not?  3/4 cup of vinegar is a *lot* of sour...
            you'd probably need that much sugar to balance the taste.
    
    					andrew

        Here is another chicken dish which came from an french cooking
        made simple cookbook, unfortunately I don't remember the title.
        
        Dave
        
        CHICKEN OF THE DUKES
        
        1 3-4 lb chicken, quartered      1 tblsp flour
          (or 1 double chicken breast    1 cup scalded milk
           per person)                   pinch grated nutmeg
        1/4 cup butter                   2 tblsp brandy
        3 med onions chopped fine        1/8 cup heavy cream
        1 tblsp salt                     2 tblsp Madeira
        1/4 tsp freshly ground pepper    1 tblsp lemon juice
        
        METHOD
        
        In fryer, heat 1 tblsp butter, add onions. cover and cook over
        low flame for 10 minutes. remove onons and set aside. To same
        pan, add 2 tblsp butter and heat. Add chicken and cook over
        low flame for 10 minutes. Return onions to pan. Add salt and
        pepper. Cover and cook over low flame for 40 minutes or until
        chicken is tender. Meanwhile, heat remaining butter in small
        heavy saucepan. Add flour, stir in scalded milk. Add salt to
        taste and nutmeg. bring to the boil, stirring constantly. Simmer
        for 10 minutes. Remove chicken to heated serving dish and keep
        warm. Add brndy to pan, and bring to boil. Add sauce from
        saucepan, and heavy cream. Bring to boil and cook 5 minutes
        stirring constantly. Off fire, add Madeira and lemon juice.
        Correct seasoning  Serve hot.
                                                          
        

    Since I am new to this conference, I'll contribute an easy Chinese
    dish; made believe it or not with good 'ol Kentucky Fried Chicken,
    or any type of deep fried chicken you find in the supermarket. I
    made this all the time while I was a student in Texas. Its easy,
    quick, and never fails to impress. 
    
    #1. Get your pieces of fried chicken and chop them into bite size;
    sizes which can be held up by a pair of chopsticks.
    
    #2. Get about four slices of ginger and brown them in a frying pan
    using very little oil. This will add a light spicy flavour to the
    sauce. Tame the fire or the oil will smoke easily.
    
    #3. Blend 1/2 cup of Ketchup and 1/4 cup of honey (less if you don't
    want it sweet) and 1/4 cup of water together. I'll usually add a
    teaspoon of chilli sauce but that could be too spicy for some.
    
    #4. When the oil is heated up, pour the mixture into the pan. Be
    careful in case the oil splatter. 
    
    #5. Cook the mixture for a while and blend well. I'll usually
    add some coarsely chopped spring onions for added flovour.
    Finish by adding a corn flour solution (maybe 1/4 cup of water 
    with 1 spoonful of cornflour well mixed) to thicken the sauce.
    Add slowly and stop as and when you feel the sauce is thick enough
    for your liking. The sauce usually has to be brought to a boil with
    low heat for this.
    
    #6. Add a teaspoon full of lemon juice onto the sauce. 
    
    #7. Finally, pour the whole hot sauce over the chopped up chiecken
    pieces and serve. Best before the chicken turns soggy.
    
    The measurements are not precise since it depends on how much
    sauce you want, and I don't do this for a living. I hope I didn't
    miss anything out. It should be quite easy to make. All these student
    receipe up my sleeve......
    
    Hope nobody burns up the kitchen on my account.
    TM Yong

    What is cornflour?

    Probably means corn starch.  This is often used as a thickening agent
    in sauces.

    re .2
    
    Right. Same thing.
    
    TM

    Here is an interesting chicken and shrimp recipe.  Note if
    serving more than four you should increase in quantities of
    the spices and other ingredients to obtain the correct flavors.
    
			CHICKEN AND SHRIMP WITH SAFFRON


	Chicken sufficient for diners
	1/4 Tsp. saffron threads
	Salt and fresh ground pepper
	Flour for dredging
	3 Tbls. butter
	1/4 Cup dry white vermouth
	1/2 Cup chicken broth
	1/2 Cup heavy cream
	Shrimp, large, sufficient for diners, shelled and deviened
	3 Tbls. chopped fresh parsley


	Soak the saffron in 1 Tbls. of hot water.

	Season the chicken with salt and pepper.

	Dredge chicken in flour, shaking off the excess.

	Melt the butter in a saute pan and lightly brown th chicken
	on all sides over high heat.

	Remove chicken from pan.  Keep on warm plate.

	Pour off the fat.

	Return pan to heat and add vermouth, stir to dissolve the
	drippings.

	Add the saffron, stock, and cream.  Bring to a boil.

	Reduce heat and add chicken.  Gently simmer for 20 - 30 min.
	or until cooked.

	Skim off any fat on the surface with a spoon.

	Add shrimp and simmer for 2 - 3 min. or until the shrimp are
	firm and pink.

	Correct the seasoning.

	Arrange chicken and shrimp on a platter, spoon the sauce on
	top, sprinkle with chopped parsley.

    I tried this recipe several weeks ago and it was excellent.  Later,
    in an effort to cut the calories, I replace the sour cream with
    yogurt.  It was not quite as thick as the sour cream version but
    was every bit as good.  The consistency may not have been a product
    of the yogurt so much as my adjusting the recipe to taste.
    
    Denise
    

    f10
    This recipe was on one of the cable cooking shows.  I've made it
    several times. Try it, you'll like it.
    
           Sabbath Chicken
    
         l frying chicken cut into 8 pcs.
         l cup of onions sliced
         1-2 carrots sliced
         2-3 garlic cloves minced
         chicken broth - homemade or canned
         flour
         pepper
         oil
         
        Add oil to barely cover the bottom of a large pot.  Heat oil
    until hot, add onions, garlic and carrots.  Cook until tender and
    starting to brown.  While the vegetables are cooking, flour the
    chicken pieces and place on top of the browned vegetables.  ...
    Things tend to get a little sticky here as you are browning floured
    chicken with very little oil, but stick with it, it is worth it...
    Continue turning all.  When you are satisfied that the chicken is
    as brown as its going to get, add the broth almost covering the
    chicken.  Scrape the bottom of the pan, moving any browned pieces
    into the broth.  Add peper to taste.  I also add a few chicken bouillon
    cubes, your decision.  Cook on a very low heat for about 
    1 1/2 - 2 hours covered for a portion of the time depending on 
    the consistency.
    
    Serve with rice.
           

        This recipe has become one of our favorites since I
        found it a few weeks ago.  The flavor is delightful and
        the chicken stays wonderfully moist. 
        
        I varied the recipe a wee bit, too:  I used yogurt,
        substituted mild Italian marinated mushrooms (produced
        by Mennino Bros. of Avon, Mass. and purchased at
        Alexander's in Nashua) for fresh ones, and baked the
        dish for an hour rather than the recommended 45
        minutes.  
        
        Thank you very much for sharing this tasty recipe!  
        
        
        -mrs o 

    
    	An interesting variation to this recipe is to wrap the chicken
    breasts in bacon.
    
    						Jim

From the Confidential Chat column in the Wednesday food pages of
the Boston Globe; Spring 1989 (exact date unknown)


        Here is another low-cholesterol recipe.

        1 1/2 cups cooked cut-up chicken
        1 (4-ounce) can sliced mushrooms, drained
        1 garlic clove, crushed
        2 tablespoons oil
        1 (13 3/4-ounce) can chicken broth
        1 (9-ounce) package frozen, french-cut green beans
        1/2 teaspoon salt
        1/2 teaspoon basil leaves
        1/4 teaspoon pepper
        1 1/2 cups Minute rice

        Saute chicken, mushrooms, and garlic in oil for 2 to 3
        minutes.  Add chicken broth, green beans, salt, basil
        leaves, and pepper, bring to a full boil.  Stir in rice and
        remove from heat.  Cover and let stand 5 minutes.  Makes
        four servings.  

        -Changing 


I changed the recipe somewhat:  I sauted uncooked chicken breast,
used some favorite marinated mushrooms, and made my rice
separately, cooking it in chicken broth instead of water.  I had a
lovely chicken saute dish served over rice.  


-mrs o 

    
    I had some chicken sandwiches which were grilled on the barbeque
    the other day which were delicious.  My hostess said all she did
    was pound filleted chicken breasts to about 1/4 inch.  Then marinade
    overnight in Italian dressing.  Then just throw them on the barbeque
    for about 3 minutes on each side.  She served them in rolls with
    lettuce, tomato and mayo on the side.
    
    It was definately different from the old hamburger and hot dog routine
    and not a lot of effort.
    
    
    

    	
    	I use the *ZESTE* Italian dressing and add a little Poultry
    	seasoning and it makes it a little more spicey.  I agree that its
    	easy, excellent, and not to expensive.
                    
    	Bob
    

     I use a similar approach with chicken wings....only I use 1 part
    italian dressing, 1 part caesars dressing and 1 part teriaki (sp??)
    marinade....let the wings sit in this overnight....stir
    occasionally....and then bake them at 350....they're messy, but
    ALWAYS a big hit!! Infact, I'm making up 30lbs of them this weekend
    for a party.

    1-3 1/2-pound chicken
    4   garlic cloves, flattened
    1   lemon, halved
    1/2 teaspoon ground cumin
    1/2 teaspoon ground coriander
    1/2 teaspoon paprika
    1/2 teaspoon freshly groun pepper
    1/4 teaspoon cinamon
    1/4 teaspoon cayanne pepper
    1/2 teaspoon salt
    
    2 servings; can be doubled or tripled
    
    Preheat oven to 400F. Pat chicken dry. Rub all over with
    garlic cloves; place garlic in cavity. Squeeze into small
    bowl; place both lemon halves in chicken cavity. Brush
    chicken with half of juice. Mix spices and salt and rub over
    and inside chicken. Tie chicken legs together.
    
    Heat oil in large heavy ovenproof skillet over high heat. Add
    chicken to skillet, breast side up. Add remaining lemon juice
    to skillet. Baste chicken with pan juices. Transfer to oven.
    Bake untiljuices run clear when chicken is pierced in thick-
    est part of thigh, basting occasionally, about an hour. Discard
    string. Serve chicken hot, clod or at room temperature.
    
                                     Enjoy,
    
                                     Doc.

    Brandied Barbecued Chicken - 4 servings
    
    1 3 3 1/2 lb. chicken cut into 8 pieces.
    1/2 cup brandy
    1/3 cup low sodium soy sauce
    2 tblsp. sesame seeds - toasted
    1 tbslp dark molasses
    1 tblsp. minced ginger
    2 garlic cloves minced
    
    Using meat cleaver or heavy knife, cut bone end from legs, cut thighs
    in half and each breast in half and then 3 pieces.  Or just cut
    in small pieces. The recipe calls for all this cutting, but I dont't
    think it is really necessary as long as you cut the pieces reasonably
    small.
    
    Blend remaining ingredients in blender or processor.  Place chicken
    in a glass baking dish.  Pour marinade over chicken, turn chicken
    to coat all sides.  Cover and refrigerate 1-8 hours, turning
    occassionally.  Prepare barbecue or broiler.  Drain chicken, discard
    marinade.  Cook chicken until browned and juices run clear when pierced
    with a knife.
    
    
    I made this on my indoor grill and it was very good.
    
    From Bon Appetit June, 1988.
                                                             
    

    YORKSHIRE CHICKEN
    
    Prepare a flour coating with an italian dressing seasoning packet,
    or any spices you might prefer.
    Dredge the chicken (whatever quantity you want).
    Brown the chicken in a cast-iron skillet, or anything oven proof.
    Prepare a Yorkshire Pudding recipe per any cookbook directions.
    Pour the pudding over the chicken.
    Bake at 350 degrees for 1 hour.
    
    It tastes as good as it looks and is a nice substitute for potatoes
    or pasta.
    
    I gave this recipe to someone else who won a cooking contest with
    it!

    YORKSHIRE PUDDING
    
    1 CUP FLOUR
    1 CUP MILK
    2 EGGS
    
    MIX TOGETHER AND POUR OVER THE BROWNED CHICKEN STILL IN THE PAN.
    
    ANOTHER ALTERNATIVE IS TO PUT THE ITALIAN DRESSING MIXTURE IN THE
    PUDDING RATHER THAN IN THE FLOUR YOU ARE BROWNING THE CHICKEN IN.
    

    This is for You've got it, I want it.  Sorry I couldn't find the
    note in a hurry and I am short on time.
    
    This may be a little late for preparation for this special time,
    but perhaps you might like it for another one -;)  It was delicious.
    
    Sherried California Chicken
    
    6 chicken breasts, boned and skinned
    6 tblsp. butter divided
    2 tblsp. olive oil
    1/2 cup sliced fresh mushrooms
    1/4 chopped green onion
    1 tblsp. all purpose flour
    1 cup chicken stock
    1/4 cup dry sherry
    1/4 tsp. rosemary leaves, fresh preferred
    1 8 oz can artichoke hearts, drained, quartered
    1/2 can black olives, pitted
    
    Season chicken with paprika, salt and pepper.  Brown in 4 tblsp.
    butter combined with olive oil.  When brown, place chicken in 13x9
    inch baking dish.  In clean pan, melt 2 tblsp. butter and saute
    mushrooms and onions.  Stir in flour and stock to make sauce.  Add
    sherry and rosemary. Heat until slightly thickened; sauce will remain
    fairly thin.
    
    Pour sauce over chicken in baking dish.  Add artichokes and hearts
    and olives. Bake covered at 350 degrees for 35 to 45 minutes.
    
    Serves 6
    
    Note:  Can be prepared a day ahead and refrigerated until baking
    time  -  This could help for one of those special times.
    
    Incidentally, I cut the chicken portion down to two whole breast
    split, but kept the sauce ingredients the same.  The artichoke
    hearts that I had were 14 ounces.  Used the whole can.
    
    I got a "You are buena in the kitchen Florencia" on this one or
    "tu is buena in la concina Florencia".
    
    Let me know if you try it.
    
    Flo
                             

    I threw this together yesterday only in place of a can of black
    olives, I cut up about 9 leftover Royal (black) olives and added
    about 10 cut green olives.....everything else was done per the
    recipe....
                  
    I cooked 4 large breasts in about 3 tbs of margerine for about two
    minutes per side then popped them in a pan along with everything
    else.
    
    This was fantastic!!!!! Sauce was a little on the thin side but
    was tremendously tasty.....
    
    This is going to be a regular with me from now on...
     
    
    Rick

    
    Marinade:
    
    3/4 cup raspberry vinegar
    1/2 cup dry white wine
    1/4 cup olive oil
    2 tbsp fresh basil or 1 tsp dried basil
    2 tbsp finely chopped shallots
    salt/pepper to taste
    2 whole chicken breasts split (4 pieces) 
    
    Marinate chicken 4-5 hours in marinade.  Grill on barbeque until 
    cooked.  Personally, I like to partially cook the chicken in the
    microwave until it's about 2/3 cooked, then finish it on the grill.
    That way you avoid having some black, charred chicken as a result.
    This marinade is not overpowering in flavor and adds a nice subtlety
    to the chicken.  It's also good on other types of poultry such as 
    cornish game hens.
    
    - Lar

    If you make sure that the grill isn't real hot then the chicken will 
    not be charred (low-medium)  The secret of all grill cooking is to 
    cook food slowly, not rushing.  It may take 4 hours but that's the 
    secret of grilling, which really isn't a secret at all.  Pre-cooking 
    meats and poultry diminish the flavor - par-boiling is the worst!!!!!
    You lose flavor and needed juices - continually rotating (turning the
    meats/poultry over) is your best bet for tenderness.  If you want to
    achieve a smoke-like taste on your meats remember that it's not the
    sauce that should give that smokey flavor but by the way it's cooked
    (what type of wood, etc.).
     
    In Southern/Southwestern states, we use smokers to grill/smoke our
    meats/poutry - slowly.  It allows the meat to remain tender and juicy, 
    locking in all that flavor.
    
    
    /gail
      

    	CHICKEN WITH LIME AND BASIL - SERVES 10
    
    POACH CHICKEN:
    
    4 whole chicken breasts (4 1/2 lbs) Can also use boneless breasts if
    preferred. 
    8 Cups chicken stock
    
    -------
    MARINADE MIX: (mix all ingredients together in bowl)
    
    1 Cup fresh lime juice (8 limes)
    4 garlic cloves, lightly crushed
    3 shallots, minced (3/4 Cup)
    1/4 Cup tightly packed FRESH basil OR 2 Tbls. dried basil
    1/2 Tbls. FRESH tarragon OR 1/2 tsp. dried tarragon
    1/2 tsp. sugar
    Salt & freshly ground pepper
    1 Cup imported Italian/French olive oil
    Fresh basil springs and/or fresh limes for garnish
    
    1.	Place chicken as flat as possible in 6 qt dutch oven.  Pour chicken 
    	stock over chicken.
    2.	Bring just to a boil.  Reduce heat.  Cover and simmer gently 15-20
    	mins. until breasts are almost tender.  If you are using boneless 
    	simmer only about 10-14 mins, or until chicken is white.  Keep pan
    	covered and still cook about 30-45 mins in the chicken stock to
    	absorb the flavors.
    
    			TO MARINADE CHICKEN:
    
    1. 	Drain cooled chicken and remove skin and bones (if using reg
    	breasts).  Cut meat in strops about 1/2" wide.  Gently toss the
    	chicken in the marinate mix.  
    
    2.	Cover and refrigerate 24 ours, stirring gently occasionally.  
    
    3. 	When ready to servie drain chicken and arrange on platter.  Garnish
    	with basil springs and lime slices.
    
    	THIS CAN ALSO BE SERVED HOT IF YOU LIKE, BUT DO NOT DRAIN THE
    	LIQUID OFF, SERVE OVER CHICKEN.  CAN SUBSTITUTE THE LIMES
    	FOR LEMONS AND MAKE IDENTICAL RECIPE AND SERVE HOT AS WELL AS COLD. 
    
    	Recommend serving with white rice and salad if serving hot.  Or
    	with rolls and salad if serving cold.
    
    
    

    To poach chicken:
    
    Put 1/4 cup dry white wine in a small saute pan.  Add the boneless
    chicken breasts.  Bring the liquid to a low boil; turn the heat down
    as low as possible; cover the pan. Cook until done.
    
    That's it -- poaching is simply cooking whatever you're cooking
    in liquid; usually water, but sometimes wine.
    
    This dish can be served either hot or cold.
    
    					andrew

    re: .1
    
    That recipe is PERFECT ! Just one thing is missed : the italian name ,
    which is:
    
    	POLLO alla CACCIATORA
    
    Bravo !
    Bravissimo !
    m

When I made this, I used leftover turkey and used my own broth instead of
cooking chicken and using the broth created from it.


Green Chile Chicken from Food & Wine -- Dec 1989
-----------------------------------------------
6 Servings

1 Chicken (about 3 pounds), quartered
2 tablespoons olive oil or vegetable oil
1 large onion, chopped
1/2 pound poblano or other mild green chiles, chopped
8 garlic cloves, minced
1 Idaho potato (1/2 pound), peeled and cut into 1/2-inch dice
1/2 ounce dried green chile (optional)
1 cup boiling water (optional)
4 fresh tomatillos, chopped
1/3 cup chopped fresh coriander
2 teaspoons salt
Freshly ground pepper
2 tablespoons unsalted butter
9 corn tortillas (6 inches in diameter)
6 ounces Monterey Jack cheese, grated (about 1 1/2 cups)
6 ounces sharp Cheddar cheese, grated (about 1 1/2 cups)
1/8 teaspoon chili powder or paprika

1. In a medium flameproof casserole, pour 4 cups of water over chicken and 
bring to a boil over high heat.  Reduce the heat to low and simmer for 15 
minutes.  Turn the chicken pieces over and simmer for 15 minutes longer.  
Remove the breast pieces and cook legs for another 10 minutes. Removes the 
legs.

2. Strain the broth into a bowl and skim off any fat that rises to the surface. 
Pour the broth into a medium saucepan and boil over high heat until it reduces 
to 2 cups, about 20 minutes.  Pour the reduced broth into a bowl and set aside.

3. Meanwhile, return the casserole to high heat and add the oil.  When it's 
hot, add the onion, poblanos and garlic and reduce the heat to low.  Cover and 
cook, stirring occasionally, until the vegetables are soft, about 15 minutes.

4.  In a small saucepan, cover the diced potato with water and boil over high 
heat until tender, about 5 minutes.  Drain well.

5. Put the dried green chile, if using, in a small bowl and cover with boiling 
water. Let soak until softened, about 10 minutes.  Drain and chop.

6.  When the vegetables in the casserole are soft, add the diced potato, 
reconstituted dried chile and the reserved chicken broth and simmer over low 
heat, mashing some of the potatoes, until the mixture thickens slightly and 
the flavors blend, about 10 minutes.  Remove from the heat and stir in the 
tomatillos, coriander, salt and black pepper to taste.

7. Meanwhile, remove all the meat from the chicken, discarding the skin and 
bones.  Cut the meat into 2-inch pieces.  Stir the chicken in the sauce.  

8. In a small skillet, heat 1 tablespoon of the butter of the butter over 
moderately high heat.  Add 1 corn tortilla and fry until lightly browned, about 
1 minute per side.  Drain on paper towels.  Add the remaining 1 tablespoon 
butter to the skillet and fry 2 more tortillas, once at a time.  Drain well.  
Cut the fried tortillas in half and set aside.

9.  Preheat the oven to 425 degrees.  In a bowl, combine the Monterey Jack and 
the Cheddar cheeses.  Set aside 1 tablespoon.  Spoon 1/3 of the chicken mixture 
into a deep 3-quart ovenproof casserole.  Halve the remaining 6 unfried 
tortillas and arrange 4 halves over the chicken layer.  Sprinkle 1/3 of the 
mixed cheeses on top.  Continue layering in this order until the chicken, 
unfried tortilla halves and cheese are used up.  Decoratively arrange the 6 
fried tortilla halves on top and sprinkle with the reserved cheese and chili 
powder.

10. Bake in the upper third of the oven until bubbly and crisp on top, about 25 
minutes.  Remove the casserole from the oven and let rest for 15 minutes before 
serving.  Spoon hefty helpings onto 6 warmed plates, making sure to include a 
crisp tortilla half for each serving.

	Here is a recipe for Chicken Vesuvio we got out of a cookbook.
The cookbook was printed by a local charity called "Chicago House" 
helping Chicago's Aids infected community. Basically it is a list of
recipes from "Great Chicago Restaurants". This is a great cookbook and
a worthy cause.  This recipe comes from Carlucci's Rest.

	2 frying chickens (2� lbs each)
	4 lg red potatoes
	salt
	pepper
	� cup virgin olive oil
	� cup fresh lemon juice
	1 tbs fresh rosemary
	2 tsp minced garlic (or more)

	Place all ingredients in a casserole dish. And cook at 425 for about 
30 minutes. Or until skin in brown and juice runs clear. Serve 4-6.

	I am also looking for any other recipes for Vesuvio. I have to make
this for a progressive dinner in about 2 weeks. I will be making enough
for about 16-18 people. 

	To get a copy of the cookbook (it cost about $10):

		Chicago House
		801 W. Cornelia 2-N
		Chicago, Illinois 60657
		1-312-337-0747


Thanks

Todd

How is one supposed to prepare the chickens and potatoes for this dish?
I would guess that the chickens should be cut up into serving pieces
(1/2 breasts, wings, legs, thighs) and that the potatoes should be peeled and
quartered.  Is that correct?

--PSW

The cooking time of 30 minutes seems short for 5 pounds of 
chicken.  Is this correct?
John

Sorry for the long delay: 

	.1 ==> yes cut up the bird & potatoes... don't peal them though...

	.2 ==> I recently re-tried this and found that 45-50 minutes
	       is more reasonable.

Are there any other recipes out there for Chicken V?

Thanks

Todd

    
    Sorry it took me a while, but here's a recipe for Chicken Yakitori.
    
    1 clove garlic chopped
    
    1 inch piece fresh ginger peeled & chopped
    
    5 tbsp soy sauce
    
    4 tbsp Mirin (see 3430 for more info on Mirin)
      or dry sherry
    
    1/4 cup sake
    
    2 tbsp sugar
    
    1 lb boned and skinned chicken meat cut into 1 inch cubes
    
    6-8 scallions trimmed and cut into 1 inch lengths
    
    6 ozs mushrooms halved
    
    1/2 cucumber, sliced, to garnish
    
    	
    Mirin is available from Japanese food shops, but if you cannot obtain
    it, substitute a dry sherry.  
    
    - In a bowl, mix together the garlic, ginger, soy sauce, mirin, sake
      and sugar.  Stir in the chicken cubes. Cover with cling wrap and
      leave to marinate 1-2 hours.
    
    - Thread the chicken onto bamboo skewers 6-8 inches long alternating 
      with the spring onions and mushrooms. Brush with the marinade and
      arrange under a preheated grill (I cook them outside on the gas
      grill). 
    
    - Cook for 8-10 minutes basting frequently with the marinade, and
      turning the skewers several times until the chicken is cooked 
      through.  Serve immediately garnished with cucumber slices.
    
    NOTE: Soak bamboo skewers 30 minutes before using them to prevent
          them from burning.
    
    Enjoy, Larry

    One of my husbands favorites,  this is how I make it
    
    I stuff boneless breast of chicken with pepperoni slices, if the
    breasts are thick, I pound them down with a wooden kitchen hammer.
    then roll them and stick wooden toothpicks to stay closed.
    I pour tomato sause over the chicken and cook at 350 for about
    30minutes, sprinke cheese over the chicken 5 minutes before taking 
    the pan out of the oven just enough so the cheese will melt. any kind
    of cheese you like,  serve and enjoy, be careful of the toothpicks when
    serving.  thats how I make it. don't know of any other way of doing it,
    I guess you can cook your chicken in tomato sause add your pepperoni
    and what ever eles you want in the pot and serve over pasta.  
    have fun and let me know if you try it.
    
    denise    

    I used this marinade for chicken kebobs at a barbeque a few weeks ago. 
    It was a big, SPICY hit!
    
    Cara
    
    
    			Curried Barbeque Marinade
    			(From the Joy of Cooking)
    
    	1 1/2 cups plain yogurt
    	1/2 cup lime juice
    	1 tsp grated lime peel
    	1 - 2 crushed garlic cloves
    	2 tsp finely chopped ginger
    	1 1/2 tsp paprika
    	2 tsp ground coriander
    	1 tsp ground cayenne
    	1 tsp ground curry
    	1 tsp salt
    
    	Mix all ingredients together.  Add chicken and marinate overnight.
    	Grill and enjoy!
    

Wow I just happened to buy a can of College Inn broth the other day and noticed 
the name of the recipe on the back - Chicken Florentine! 

-Caroline

Chicken Florentine				
						 Preparation time 30 minutes

1/2 cup chopped onion
1 clove garlic, minced
1 tablespoon margarine
2 tablespoons cornstarch
1 can (College Inn!) chicken broth
1/4 teaspoon dried basil leaves
1/2 cup shredded mozzarella cheese (2 oz)
1 1/2 cups cooked chicken, cut in strips
4 oz chopped fresh spinach
1 cup halved cherry tomatoes
Hot cooked pasta


In large skillet, over medium heat, cook onion and garlic in margarine until 
tender, about 5 minutes.   Stir in cornstarch; mix in broth and basil.  Cook and
stir until mixture boils and thickens; stir in cheese until melted.  Add chcken 
spinach and tomatoes; cover and cook 1 minute or until heated through.  Serve 
over hot cooked pasta if desired.  Makes 4 servings.

Hello,

I've was catching up on several months of COOKS and came across an 
interesting-sounding recipe, sounded like camping food - chicken 
marinated in a bottle of Italian dressing, then with other stuff in 
it. I thought I'd printed it, but hadn't, and now I can't find it 
anywhere, not even after half a day of looking in the index. Could 
someone point me to it, please? (Mods, please move this note to a more 
appropriate place if you can find one).

I hazarded a guess as to what I'd read, and did this the other night:

4 chicken breasts - marinated in the bottle of dressing (only for 1 
hour, not the 24 specified in the other recipe)
Put chicken into a pan, added marinade, 1 tin of tomatoes (chopped 
up), a slop of red wine, dash of garlic salt, cooked *very* slowly 
until chicken looked done. The chicken pieces came up over the level 
of the liquid so I sprinkled them with a dash of ground chilli and 
fresh-ground pepper. Removed the chicken pieces from the pan and put 
them under the griller (broiler for you US types) while adding a cup 
of rice to the pan. Cooked the rice slowly in the pan until it had 
absorbed most of it, and was a sticky tomato-coloured slop. :-) 

Put the rice-mix into a baking dish, arranged the chicken on the top 
and baked for a little, trying to get a little more of the wetness out 
of the rice. Gave up in hunger after not very long and served in the 
baking dish. 

Looked kind of funny but tasted GREAT - I was skeptical about the 
dressing but it worked really nicely. SO is a vinegar-nut, so he liked 
it too!

How close was I to the original? Can you point me to it?

~Sheridan~
:^)

    A few months ago I enquired about a South American dish involving
    chicken and three types of potato. For the life of me I can't find my
    note in this conference. However, as luck would have it, Channel 4
    repeated the progamme (so I must say thank God for repeats) and I
    videoed the thing so as not to lose out. The dish is called AJIACO and
    there are many variations. I suppose this (or a pointer) could also
    reside in the general note for potato recipes. Here is the one
    presented on the program, no ingredient quantities were given
    
    1 chicken, jointed
    Garlic to taste, crushed.
    Thyme to taste.
    Milk, sufficient to cover chicken
    Water, same amount as milk
    Guasscuss (no idea of spelling. Substitute is Parsley and Coriander)
    Potatoes: At least three types e.g. Red, White, New or: Waxy, floury,
              flavour/texture. Some variations use 6 or more types.
              I guess about 1lb to 1.5 lb (500-750g) of each.
    Sweet corn on cob. About 3-4 cobs, cut into 3" (75mm) pieces
    Salt/pepper to taste
    Oil (Olive, corn, peanut, whatever takes your fancy, I guess)
    
    Method:
    Heat oil in deep pan. Add Garlic, thyme, chicken. Brown chicken. When
    chicken browned, add milk to generously cover and add equivalent volume
    of water. Personally, I'd season a little with salt and pepper at this 
    stage. Add potaotes, bring to boil, reduce to medium heat and simmer
    for about 40 minutes or until chicken is tender.
    Remove chicken from pan, stir pan to break up floury potatoes and mix
    all the bits; you need to aim for a consitency of double cream. Add
    corn on cob, bring to boil and simmer for about 10-15 minutes. In
    meantime, remove chicken meat from bone, and coarsely shred. Five
    minutes before corn is cooked, add guasscuss to taste and adjust seasoning.
    Remove corn on cob.
    
    To serve.
    Basically an individually tailored soup where a whole load of
    ingredients are added to one's soup. Pour soup into soup bowl. Add a
    piece of corn on cob, maybe a dash of cream, a slice of avocado, a few 
    capers, etc. I suppose a selection of diced vegetables and/or fruits   
    capsicums, peppers, pimentoes, olives, tomotoes etc spring to mind as
    alternative ingredients.
    
    Angus

    CHICKEN DIJON				
    	recipe page 100
    2 lean meat		129 calories	3 g fat
    1 veg		6 g carbo	18 g protein
    40 mg chol		353 mg sodium
    
    1/2 carton (8 ounces) plain, unsweetened low-fat yogurt
    1/4 cup Dijon mustard
    8 (3-ounce) chicken breast halves (skinned)
    1/2 cup soft bread crumbs
    Vegetable cooking spray
    
    Combine yogurt and mustard, stirring until well blended.  Brush
    breast halves evenly with mixture and dredge in bread crumbs.
    Arrange chicken in a baking dish coated with cooking spray. Cover
    and bake at 450* or until chicken is done and coating is browned
    (about 15 minutes or so).
    
    BOOK: All New Cookbook for Diabetics and their Families
    

I have a pretty tasty throw-together for anyone who wants a easy dish.

Boil 6 chicken thighs until cooked through. 
Pull the chicken into bite sized peices or strips and set aside, discarding
the skin. (or feeding it to YOUR doberman)
Take one box of Rice-a-roni, and cook according to instructions.
When the rice is about half done, add the chicken, frozen brocolli,
cauliflower,mushrooms etc, (also fresh sliced tomatoes are great!)
Make sure and add more salt to taste to the mixture and I love pepper I
usually add a little more. Then cook until the vegies and rice are as
done as you like and serve. The rice-a-aroni gives it a nice flavor.
I like the fried rice with almonds.

    I tried an experiment the other night based on what little I remembered
    from a similar dish my sister-in-law once made for us.  It got rave
    reviews, and hubby is hoping I can duplicate it another time.  
    
    Chicken with Walnut Cream Sauce
    
    2 TBSP butter
    2 TBSP oil
    4 boneless chicken breasts
    flour seasoned with pepper
    1 large can of sliced mushrooms [could use fresh, but I didn't have any
    		on hand]
    1/4 cup white wine
    1 cup cream [I used heavy, but I've also used whipping cream in similar
    		recipes]
    1/2 cup walnuts
    
    [measurements are approximations -- I seldom measure anything]
    
    Coat chicken in seasoned flour.  Heat butter and oil over medium high
    heat in large skillet.  Brown chicken on both sides.  Remove chicken
    from pan, put in large baking dish, and set aside.  In same pan, saute
    mushrooms and walnuts [add more butter if necessary].  Add wine to
    deglaze pan.  Add cream and reduce sauce to about half.  Pour
    mushroom-walnut-sauce combination over chicken breasts and cook in 350
    oven for about 35-45 minutes or til chicken is done.
    
    I served this with fresh green beans steamed and then sauteed in olive
    oil and garlic and yams.  Even the kids loved it. 
    

    I'm sure most of you are familiar with Jeff Smiths "Cooking with wine".
    Well this a variation of one of those recipes particularly for garlic
    lovers, but if you dont think you are one, try this and you will be.
    
    				'Garlic Chicken'
    
    whole fryer chicken           3-4 lbs
    garlic cloves                 40.....yes 40
    dry white wine                1 cup
    light cream or half & half    1/2 pint
    chicken stock (or boullion)   1/2 cup
    flour                         2 Tbl spoons
    Butter or margerine           2 Tbl spoons
    salt and pepper               to taste
    
    Remove the husk from the garlic but do not peel the individual cloves,
    and arrange them around the bottom of a baking dish. Suspend the
    chicken (with or without skin, I prefer the latter) over the garlic so
    that the juices drip onto the cloves ( I use my toaster oven grill).
    	Place into a preheated 450F oven and bake for twenty minutes.
    At the end of twenty minutes pour the wine over the chicken and lower
    the oven temp to 350F.
    	Basting every ten minutes, continue baking for 1-1 1/2 hours or
    until the chicken legs pull easily apart from the chicken and no blood 
    appears.
    	Toward the end of the cooking time place the stock and cream into a
    sauce pan a begin heating slowly to a slow boil. Remove the chicken to
    a heated platter and prepare the sauce by squeazing the garlic cloves
    into the stock/cream mixture and adding some of the baking pan juices
    as well to taste. Also add salt and pepper to taste at this time.
    	Prepare the roux by melting the butter in a small fry pan and
    stirring in the flour. Continue to stir constantly until mixture is
    bubbly and just turning brown but do not burn. More butter or olive oil
    may be added if mixture appears to dry. Immediatly add this to the
    stock/cream sauce, mash the garlic cloves and cook until thickened.
    	To vary thickness to your taste, add more stock to thin or a little
    corn starch mixed with water to thicken.
    	Carve chicken into serving pieces, arrange on the platter, pour
    sauce over the chicken and sprinkle with dry parsley. Serve.
    	This is great with Risi e Bisi (rice and peas) steamed broccoli
    and salad and a nice cold chardonay.

  What is chicken Marseille? I just found out that this is a menu item for
a dinner I am attending, and I need to know if I can eat it.

  Re -.1: I heard this second-hand. It could be chicken marsala, but I would
still like to know if anyone has heard of "chicken Marseille".

    the chicken is cooked with booze...a wine called Marsalla.  
    

  Thanks, I found more info in topic 47.*.