Recipe: Lemon And Garlic Chicken With Vegetables

Here are a few.

Lemon And Garlic Chicken With Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 whole young chicken -- about 3 1/4 to 3
-- 1/2 pounds
2 teaspoons sea salt
2 teaspoons freshly ground black pepper
2 tablespoons olive oil
1 large vidalia onion -- diced
3 cloves garlic -- finely chopped
2 large lemons -- juice and zest
-- reserved
1/2 cup dry white wine
1 1/2 cups hot chicken stock -- (up to 1)
1/2 pound baby carrots with green tops attached
1/2 pound pencil asparagus
5 tablespoons butter
salt and pepper to taste
fresh thyme leaves

Cut the chicken into 1/8-ths, separating the wings, legs, thighs, and breasts,
and season the chicken parts with salt and pepper.

Heat the olive oil in a saute pan over medium heat. Add the chicken, skin side
down, and brown well before turning to brown the meat side. When the chicken
is well browned, add the onions, and cook until golden brown. Add the garlic
and cook for 1 minute, add lemon juice and white wine, bring quickly to a
boil, reduce heat to a low simmer, cover the pan with a tight fitting lid and
cook for 5 to 8 minutes. Add 1 cup of chicken stock and continue to cook,
covered, for an additional 15 minutes, or until the chicken is completely
cooked. Add additional chicken stock if the pan dries out too quickly.

While the chicken is cooking, peel the carrots and place them in a saucepan
with 1/4 cup water and a tablespoon butter. Season with salt and pepper and
cook the carrots for 2 to 3 minutes over medium heat and set aside. Wash the
asparagus and cut off any woody stem attached. Put the asparagus into a pot
with 1/4 cup water and a tablespoon butter and salt and pepper. Cook over low
heat for 2 minutes and set aside.

When the chicken is fully cooked, remove from the saute pan and place on a
platter. Carefully ladle off any grease that has accumulated on the surface of
the stock and swirl in the remaining 3 tablespoons butter to give a smooth
silky finish.

Yield: 4 to 6 servings

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CHICKEN & ROSEMARY DUMPLINGS

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Chicken pieces or
1 sm Whole chicken -- skin removed
3 qt -- Water
1 Onion -- finely chopped
2 Garlic cloves
-- minced or pressed
2 Celery stalks -- fine chopped
1 To 2 carrots -- finely chopped
2 tb Cornstarch -- dissolved in
1/3 c -- Cold water (opt'l.)
2 Rosemary sprigs, 3" each
-----DUMPLINGS-----
3 Fresh rosemary sprigs
-- 3" each
1 1/4 c -- Water
2 c Buttermilk biscuit mix

Add chicken to the water in a stockpot and bring to a
boil; simmer, covered, about 20 minutes or until
tender. Remove chicken to a plate to cool.

Add onion, garlic, celery, and carrots to the stock;
bring to a simmer.

Cut or tear chicken into 2" pieces; return it to the
stock. Simmer for about 30 minutes, or until all the
vegetables are very tender. Stir the cornstarch
mixture into the stock, if you like a thick sauce.

To make dumplings and while vegetables are cooking,
bring to a boil 1 1/4 cups water in a small pan. Turn
off the heat and add three sprigs of rosemary. Cover;
let steep for 30 minutes.

Strain the rosemary tea and mix with about 2 cups of
biscuit mix, slightly more if mixture is very gooey.

Bring the chicken stock back to a low boil; drop scant
teaspoons of dumpling batter into the bubbles. Gently
push each dumpling aside with a spoon to keep
dumplings from clumping together. Add two more
rosemary sprigs. Lower heat, cover, and simmer 5 to
10 minutes.

Yield: 4 to 6 servings.

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CHICKEN 'N STUFFING

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz Pkg. stuffing mix
2 1/2 lb Whole chicken
1/2 ts Browning sauce
1/2 c Water
1/2 ts Chicken bouillon granules
Paprika
2 tb Flour

Clean chicken. Prepare stuffing mix following package
directions. (I would add lots of veggies to the stuffing)

Stuff chicken, secure wings and legs to
chicken body with string. Combine browning sauce,
water and bouillon. Place chicken in Tender Cooker,
pour water mixture over chicken, sprinkle with
paprika. If breast bone is near the top of the cooker,
cover with a narrow piece of foil. Cover pot, add
regulator and microwave on high for 25 minutes. Let
pressure drop, remove chicken and thicken gravy by
mixing flour with a little water and microwaving on
high for 3 to 4 minutes, stirring at least once.

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POLLO CON MOLE VERDE


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lb Chicken, roasting
4 c Chicken stock -- hot
3/4 c Pumpkin seeds
8 Peppercorns
1/8 ts Cumin seeds
2 Tomatillos
2 Jalape#os -- roast/peel/seed
4 Scallion, w/tops
2 Garlic clove -- mashed
2 tb Chicken fat or lard
1 bn Mustard greens
2 lg Romaine lettuce leaves
4 Cilantro, fresh -- sprig

Put whole chicken in a casserole, cover with the
stock, and bring to a simmer. Cover pot and poach
chicken just below the simmering point over very low
heat or in a very low oven (275 degrees) for 1 hour.
Remove chicken from stock and let it cool enough to
carve it.

Toast the pumpkin seeds together with the peppercorns
and cumin in a hot ungreased skillet about 5 minutes,
stirring constantly to prevent scorching. Put into a
blender and grind fine.

Remove outer husks from the tomatillos, put them in a
pan with cold water to cover, and bring to a simmer.
Simmer 10 minutes, drain, then add them to the blender
with 1/2 cup of their liquid and blend to a smooth
thick puree. Chop all the remaining ingredients and
add them to the blender. Add chicken stock, if needed,
to thin the puree. Pour sauce into the skillet and
simmer about 10 minutes to evaporate some of the
liquid.

Carve chicken in 4 or more pieces and add to the
sauce, coating the pieces well. If possible,let
chicken sit overnight in the sauce so that the
seasoning permeates and the hotness of the chili
diminishes. Reheat gently so that sauce does not boil.
Serve hot or at room temperature.