Desperatly seeking new chicken recipes!

[lawren2 Malibu Beach Barbie & A Super Moderator Find all posts View Profile Close lawren2]

These are all GREAT! I can't wait to try them out.

Thank you and keep them coming. DH gets cranky if we don't eat chicken at least 3 times a week. <He has high cholestorol. Nevermind that he eats sweets like there is no tomorrow. > Not to mention that chicken is usually the cheapest healthy way to feed my family.

[bigfrank Administrator Find all posts View Profile Close bigfrank]

I had a recipe using Champagne Honey Mustard but can't find it. I will do a search on the net for it. It happens to be my favorite Chicken recipe but I tend to just wing it.

[Sydney Contributor - Bronze Find all posts View Profile Close Sydney]

Got these off the internet a while ago

Chicken with Tarragon

Serves: 6
Ingredients


140ml dry cider
500ml chicken stock
140ml double cream
3 strips finely pared lemon peel
2 sprigs tarragon
4 tablespoons olive oil
6 skinned chicken breasts, cut into large chunks
1 small onion, finely sliced
2 cloves garlic, crushed
10 baby turnips, trimmed
1 bunch baby carrots, trimmed
1 fennel, trimmed and roughly sliced 3 tablespoons mixed finely chopped parsley, tarragon and chives
Salt and freshly ground black pepper
Instructions

Pour the cider into a saucepan, set over a high heat and reduce by two thirds. Add the stock and boil vigorously until it has reduced by half. Finally add the cream, lemon peel and tarragon sprigs and simmer until it has thickened slightly.
Meanwhile, heat 3 tablespoons oil in a large saucepan or casserole dish over a medium-high heat. Season the chicken pieces and fry briskly in small batches until golden. Remove with a slotted spoon and reduce the temperature. Add the remaining tablespoon of oil, if necessary, along with the onion, garlic, turnips, carrots and fennel. Fry gently for 3 minutes, then mix in the cream sauce with its herbs and lemon peel and simmer for 5 minutes. Return the chicken with its juices and simmer for a further 5 minutes. When you are ready to serve, remove the lemon zest and tarragon sprigs, adjust the seasoning to taste and stir in the mixed herbs.

[Sydney Contributor - Bronze Find all posts View Profile Close Sydney]

Tarragon roast chicken with zucchini gratin

Tarragon roast chicken with zucchini gratin

Serves 4

100g soft butter
1 clove of garlic, finely chopped
2 tablespoons chopped French tarragon
1 teaspoon tarragon vinegar
1.7kg organic chicken, cut into 8 pieces
125ml dry white wine
Zucchini gratin
4 zucchini (about 480g), trimmed and thinly sliced on the diagonal
1/3 cup crème fraîche
15g (¼ cup) day-old breadcrumbs
2 tablespoons grated parmesan
3 sprigs of thyme, leaves picked
40g butter, chopped
Method
Place butter, garlic, tarragon and vinegar in a bowl, season to taste with sea salt and freshly ground black pepper, then mash with a fork until well combined. Place chicken pieces in a roasting pan, then rub tarragon butter all over chicken and under skin. Pour wine into base of pan, then roast at 200C for 45 minutes or until chicken is crisp and golden and just cooked through.
Meanwhile, for zucchini gratin, cook zucchini in boiling salted water for 5 minutes, then drain and cool slightly. Place zucchini and crème fraîche in a bowl, season to taste and stir to combine. Transfer zucchini mixture to a 4-cup-capacity ovenproof dish or four 1-cup-capacity ovenproof dishes. Combine breadcrumbs, parmesan and thyme, sprinkle over zucchini mixture and dot with chopped butter. Cook gratin at 200C for 10-15 minutes or until crumbs are brown and crisp.
Serve roast chicken with zucchini gratin to the side, or passed separately.

[Sydney Contributor - Bronze Find all posts View Profile Close Sydney]

Butter Chicken Recipe

Butter Chicken Recipe

• 2 to 3 tablespoons of butter
• 1 onion
• ¼ teaspoon of cinnamon
• 2 teaspoons of crushed garlic
• 2 teaspoons of crushed ginger
• ½ teaspoon of ground turmeric
• 1 to 2 teaspoons of chilli powder
• 1 tablespoon of coriander
• 400 grams / 14 oz of skinless, boneless chicken thighs or breasts
• ¼ to ½ cup ground almonds
• 225 gram / 8 oz can of whole peeled tomatoes with juice
• 1 tablespoon of tomato paste
• ½ cup of unsweetened yoghurt

With chicken there is always a risk of food poisoning, so it is important to clean your hands, board and knives before and after working with the raw meat. Trim and cut the chicken into small cubes, cover and put aside. With a clean knife and board slice the onions into thin wedges (lyonnaise). Heat a large saucepan or frying pan and melt 2 to 3 tablespoons of butter until it is frothy. Add the onions and the cinnamon to the pan and fry lightly. When the onions are soft stir in the crushed garlic and ginger. Then add the turmeric, chilli and coriander, and sauté over a medium heat. The spices are fried first to release their maximum flavour and this really enhances the dish. Add the cubed chicken and sauté stirring constantly until the chicken has turned white. Pour in the ground almonds, tomatoes and tomato paste. Mix thoroughly. Cover and simmer for 20 to 30 minutes. Add the yoghurt and heat through. Serve on rice with a salad and Indian bread if desired.
(Serves 4 to 6)

[Sydney Contributor - Bronze Find all posts View Profile Close Sydney]

Hearty Chicken Stew

4 small onions, quartered
6 cloves garlic, peeled
1 pound carrots, peeled and cut into -2inch chunks
2 pounds chicken thighs, skin removed
Handful thyme sprigs
Kosher salt and freshly ground black pepper
1 1/2 pounds red bliss potatoes, washed and quartered
2 handfuls green beans, trimmed
Hot pepper sauce, to taste
In a large pot, combine onions, garlic, carrots, chicken and thyme. Season with salt and pepper. Add cold water to cover. Bring to boil then reduce heat to a simmer. Skim and discard any scum that may come to the top.
Simmer until the meat of the chicken falls off the bone with almost no pressure from a fork, about 1 to 1 1/2 hours. Remove the chicken pieces to a plate. Use 2 forks to separate the meat from the bone. Add the meat back to pot.
Add the potatoes, cook until fork tender, about 20 minutes. Add green beans, cook until crisp-tender, about 3 to 4 minutes. Remove from heat, add hot sauce, salt and pepper to taste.

[wackymother Senior Member Find all posts View Profile Close wackymother]

Lots of great recipes here! Something I love but never make is chicken paprikash. Very rich. I'm part Hungarian so for me it's mmm mmm good. (Hungarians love rich food.) But it's not exactly light fare! (DH has high cholesterol. )

This recipe looks about like I used to make it. Unfortunately my kids would never touch paprikash. No sauces, period! There are recipes that tell how to make the dumplings, too, or just serve over egg noodles (of course, more richness).

http://www.cooks.com/rec/doc/0,1739,...228199,00.html

[shaggy Moderator Find all posts View Profile Close shaggy]

Shaggy's semi-famous chicken dish. When Brittany first tasted this she said, Nuu, Nuu, how'd you learn to cook so good!!

Chicken pieces seasoned with Lawry's seasoning salt
Peel some potatoes and arrainge around the chicken
One can of cream of mushroom soup spread mostly on top of the chicken
One soup can of water poured over the potatoes but not the chicken
Sprinkle Lipton onion soup mix on top of chicken
Cut an onion into thin slices and place on top of onion soup mix.

Cover all with aluminum foil and bake @350 for 1 hr. Remove foil and cook another 30 mins or until browns on top.

Yummy , enjoy.

Shaggy

PS This is not the most calorie consious receipe , but boy it tasts good!!

[hope54 Senior Member Find all posts View Profile Close hope54]

Cumin dusted chicken breast

http://food.cookinglight.com/cooking...ipe_id=1571482

Tried this last night. My picky husband liked it. It is quick and easy. The guacomole side was wonderful.

Hope

[nursetanya1973 Senior Member Find all posts View Profile Close nursetanya1973]

Our favorite

Chicken Casserole

4 chicken breasts or one whole chicken
1 bag of broccoli cuts or chopped broccoli
1 box chicken rice-a-roni
2 cans cream of chicken soup
1 cup mayo
1tsp lemon juice
2-4 cups shredded cheddar cheese (depends on how much you like cheese)

Almost all of the ingredients can be adjusted amounts, I use more chicken sometimes, or fresh broccoli. Sometimes I use the family sized box of rice-a-roni, and we usually use alot of cheese.

boil chicken and remove from bone cut into chunks. Cook rice-a-roni according to box directions. Cook broccoli on stove top or microwave. Mix both cans soup, mayo and lemon juice. Layer in 9 x 13 pan. Rice first, then broccoli, then chicken. Cover this with the sauce. Use a butter knife to kind of slit the casserole down to the bottom of the pan every few inches. This just lets the sauce permeate a little. Cover with foil and bake at 350 for 45 minutes or so until hot and bubbly. Remove foil, cover with a thick layer of cheese and bake until melted. Serve with crescent rolls.

Not a healthy recipe, but very, very yummy!! Good for make ahead meal as well. Just do everything but bake, then put it into the fridge until ready to bake. Just increase bake time.

[T. R. Oglodyte Moderator Find all posts View Profile Close T. R. Oglodyte]

Do you have a Trader Joe's nearby? If so, get some of their simmer sauces.

Saute the chicken. Add some vegetables and stir fry (or use a package of Trader Joe's stir fry vegetables). Add the simmer sauce. Enjoy.

Last night we had chicken and oriental stir fry in Thai yellow curry, served on jasmine rice.

A family favorite is to do the same, but use TJ's General Tso's stir fry sauce. If I'm feeling creative, I drain a can of mandarin oranges, saving the packing liquid. I make sweet-and-sour sauce with the liquid, using vinegar, sugar, the General Tso stir fry sauce, and sweet chili sauce. Then just before serving I add the mandarin oranges.

***

I also love the same thing, but with TJ's Cuban Mojito sauce. When I do the Mojito sauce, I usually either do black beans and rice or I just have black beans on the side.

[lawren2 Malibu Beach Barbie & A Super Moderator Find all posts View Profile Close lawren2]

You have no idea how much I need and will use these recipes going forward. If we must grow feathers then we should have some variety while growing them!

Also in need of left-over pre-cooked chicken.

Made a lovely Chicken Tetrazinni the other night. Will share the recipe if you want.

[lawren2 Malibu Beach Barbie & A Super Moderator Find all posts View Profile Close lawren2]

Do you have a Trader Joe's nearby? If so, get some of their simmer sauces.

.

TJ's is about 20 minutes away. Those sound very good.

DS LOVES the mandarin chicken from TJs.

[T. R. Oglodyte Moderator Find all posts View Profile Close T. R. Oglodyte]

TJ's is about 20 minutes away. Those sound very good.

DS LOVES the mandarin chicken from TJs.

Yeah - we like the mandarin chicken as well. Actually, the notion of adding a can of mandarin orange slices to the meal and using the liquid for sweet-and-sour started with a TJ's mandarin chicken meal. I made the sweet-and-sour and combined it with the sauce that came with the chicken. I like the chicken with more sauce than they provide, particularly when we have it on rice.

Most of the time when I use the simmer sauces, I'm working with leftover meat.

Using the sauces and adding veggies and rice is a great extender. We'll typically get two complete dinners and at least one lunch out of 2-lbs of chicken (for myself, DW, and two adult sons).

[Emily Member Find all posts View Profile Close Emily]

Hi lawren - all the things your tired of look like good additions to our menu plan.

We only use skinless, boneless breasts. Some of the meals that I use chicken in are fried chicken & mashed w/white gravy, chicken fajitas, sweet & sour chicken, chicken stir fry and chicken scampi (I use this knock off recipe - I have to triple it for our family http://tinyurl.com/25zjdn ) chicken tenders (tysons - I buy in a large restaurant box from sams)

I buy regular bottled Italian dressing to marinate chicken and grill.

We rarely have leftovers. If we do I use them for chicken salad or to make lunch fajitas.