Chicken and Mushroom

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Chicken Tomato Sauce and Mushroom

Ingredients:

• 1 broiler-fryer chicken, cut up
• 1/4 cup vegetable oil
• 2 cups chicken broth
• 3 tablespoon flour
• 3 tablespoon butter
• 2 large onions, minced
• 4 cloves garlic, minced
• 4 tablespoon tomato paste
• 2 cups minced celery
• 1 tablespoon oregano
• 1 green pepper, julienne cut
• 1/2 cup green pitted olives
• 2 cups sliced mushroom mushrooms
• 1/2 lemon, sliced
• 1/2 cup shipped Parsley
• 1/2 cup dry shite wine
• 1/2 teaspoon cayenne pepper
• salt and freshly ground pepper

Method:

1. Season chicken well with salt and pepper.

2. Melt vegetable oil in large Dutch oven and brown on all sides. Drain any extra fat left around the chicken.

4. In saucepan, melt butter; add flour and cook until become light brown.

5. Add celery, bell pepper, garlic, onion and reduce the heat and simmer for 10 min.

5. Add tomato paste and chicken broth and mix it constantly till become thick and smooth

7. Transfer this mixture to Dutch oven and bring to a boil; reduce heat and simmer 2 hours, or until chicken is tender.

9. During last 30 minutes, add salt, Oregano, cayenne pepper, mushrooms, olives, lemon and parsley.

10. Just before serving, add wine.

11. Serve over pasta or rice.

Carrot Green Pepper Chicken Jumbalaya

Chicken Jambalaya

Ingredients:

• 4 cups cooked diced chicken
• 1 1/2 cups diced carrots
• 1 onion chopped onion
• 1 cup diced celery
• 1 cup diced green pepper
• 1/4 cup butter
• 3 1/2 cups chicken broth
• 1 cup uncooked rice
• 1 teaspoon paprika
• Salt and freshly ground pepper

Method:

1. In large saucepan, cook onion and celery in butter until golden brown.

2. Add chicken broth, rice, paprika, salt and pepper; cover and cook over low heat 20 minutes.

3. Add green pepper, chicken and carrots; cook15 minutes longer, or until carrots are tender.

4. Sprinkle with parsley and serve.

Mediterranean Classic Chicken with Leek

Classic Chicken with leek

Ingredients:

• 1 1/4 pounds boneless chicken breasts or thighs
• 2 tablespoons vegetable oil
• 2 tablespoons flour
• 2 onions, finely chopped
• 1 green bell pepper, finely chopped
• 5 cups chicken broth
• 8 tomatoes, chopped
• 1/2 pound chopped leeks
• 1 1/2 cup uncooked rice
• 2 ribs celery, chopped
• 1 teaspoon salt
• l/2 teaspoon pepper
• 1/4 teaspoon thyme
• 1 bay leaf

Method:

1. In large Dutch oven, melt shortening over low heat; add flour and cook, stirring, until brown, about 10 minutes (do not hurry; if flour bums, roux is ruined).

2. Add onions and bell pepper; cook until onion is translucent, about 5 minutes.

3. Slowly add warm broth; stir until broth reaches a boil.

4. Add tomatoes, leeks, rice, celery, salt, pepper, thyme and bay leaf; bring to a boil.

5. Add chicken; when mixture boils again, reduce heat to low, cover and cook about 20 minutes. 6. Stir and cook, covered, 20 minutes longer

Oven Roasted Cornish Hen Chicken with Herbs

Roasted Cornish Hen

It's super important this recipe to know when the bird is done! Due to size and wight Cornish hen normally won't take the same time like full size roasted chicken,and if you over cook it, will loose all the flavor and taste, furthermore become bad chewing experience!

Ingredients:

• 3 Cornish hen
• 1/4 cup melted butter
• 1 teaspoon dried thyme
• teaspoon rosemary leaves
• 3 tablespoon chipped parsley
• clove garlic
• Camphor " mango powder "
• 1 chopped onion
• juice of 1/2 lemon
• Juice of 1 orange
• Pinch of grated nutmeg
• Salt and pepper

Method:

To make the basting mixture: Combine the butter, lemon juice, thyme, rosemary, garlic and Amashor in a blinder and mix very well. alternately, pounding again until well blended.

Stir in chopped onion and parsley, a pinch of grated nutmeg , and generous amounts of salt and black pepper. The mixture should be highly flavored. Brush birds inside and out with the mixture and allow meat to absorb flavors 1overnight.

To roast birds: Place in a heatproof roasting pan and cook in a preheated oven 425F 25-35 minutes, basting frequently with the mixture melted butter. Birds are cooked when juices run quite clear when you insert a skewer through the thickest part of the leg.

Lemon Chicken Oven Roast French Style

French Lemon Chicken

It's major to select a good free range chicken for this dish! I tried the same cooking method brining the chicken 6 - 12 hours before the cooking process, using 4 cups of water with 1 table spoon of salt and 1 teaspoon of sugar, but actually I didn't notice a big difference skipping this step, in fact I've found the flavor little more intense and carrying on without brining.

French lemon chicken is good served with saffron rice and steamed vegetable as well .. enjoy!

Ingredients:

• 4 lb free range chicken
• 4 oz butter or about 1/2 stick
• 3 tablespoon crushed dried chillies
• 1 lemons
• 1 teaspoon dried oregano
• several spring fresh thyme
• 1 onion
• 2 potato
• 2 carrot
• Salt and pepper

Method:

Prepare the lemon butter first: In a small bowl, mash the butter with a wooden fork or spoon until creamy and add a good pinch of salt, freshly ground pepper and crushed dried chillies to taste.

Squeeze the juice of 1/2 lemon into the flavored butter. Add the dried thyme. Mix well and rub mixture all over the chicken. Slice the second lemon with and stuff inside the cavity with part of the chopped carrot and fresh thyme.

Preheat the oven 350 F, place the chicken on a rack in a roasting pan and spread the remaining vegetables around the chicken, roast in the pre-heated oven for 55-65 minutes, basting the chicken with its buttery juices from time to time.

Roast Stuffed Chicken with Watercress Herbs

Loosing the skin of the breast and insert the watercress stuffing over the flesh underneath the flesh and fill the rest stuffed in the cavity. Fold the skin over and fasten with 1 or 2 stitches or you may cover the cavity with half potato..

Tie 1 or 2 slices of t bacon over the breast, making I or 2 slits in the bacon to prevent it from curling. Cover the bird with parchment paper and roast in a slow oven
at 325°F, basting frequently with butter, for 1 -11/2 hours, according to the size of the bird. A few minutes before the end of cooking time, remove the paper and the bacon and sprinkle the lightly with flour. Baste well, turn up the oven temperature to 400°F and brown quickly.

When ready to serve, put bird on a hot serving dish and remove the trussing string. Garnish with watercress seasoned with lemon juice and salt. Pour away the fat from the roasting pan, add the water and stir over a high heat until boiling, scraping the glaze off the pan. Season to taste with salt pepper, and serve it hot.

Ingredients:

• 1 roasting chicken 3 – 4 lb

• Watercress stuffing

• 2 slices fat bacon Butter

• 1 tablespoon flour

• watercress

• Lemon juice

• 1 ½ water

• salt and pepper

Stuffing:

• 6 tablespoons diced onion

• 6 tablespoons celery, finely chopped

• ½ stick butter about 5 tablespoon

• 1 bunch watercress, finely chopped

• 1 teaspoon oregano

• 1 cup bread crumbs,

• 2 tablespoon Lemon juice

• Salt and pepper

To make the stuffing:

Simmer the minced onion celery in 2 the butter until soft. Add chopped watercress and season with oregano lemon juice, salt and pepper, to taste. Continue cooking until all liquids evaporate. Melt the remaining butter. Stir in the breadcrumbs and then add to the watercress mixture. Stu the chicken with this mix re and roast as above.

BBQ Grilled Cornish chicken with Herbs

In small container mix the wine vinegar, olive oil paprika, parsley and thyme, season generously with salt and pepper. Split cleaned chickens open through the back, flatten out and trim birds, cutting out feet and wing tips. Wipe with a damp cloth.

Skewer birds open and brush both sides with part of the seasoning. Sprinkle with fine brown breadcrumbs.

Place the birds, (bone sides down) on grill pan, over charcoal (or bone sides up under grill) and cook for 10 minutes. Then turn them over and continue to cook for 15-20 minutes more, turning the birds occasionally and basting frequently with melted butter. Serve very hot, garnished with watercress, lemon wedges, grilled half tomatoes and pepper rings.

Ingredients:

• 2 tender young chickens (2 lb each)
• Salt and pepper
• Paprika
• 4 tablespoon wine vinegar
• 1/4 cup olive oil
• 5 tablespoons breadcrumbs, browned in 2 tablespoon butter
• 4 table spoons finely chopped thyme, and parsley

To garnish:

• grilled half tomato
• pepper rings
• spring of watercress and lemon wedges

Lebanese Chicken with Lemon and Garlic

Cut chicken into serving pieces. Place chicken pieces in a, shallow heatproof baking dish. Mixed the olive oil with grated lemon rind, finely chopped dried oregano in small container and generously baste over the chicken leaving about half of seasoning mixture. Refrigerate the chicken for at least 2 hours to absorb the flavor

Preheat grill oven and cook chicken under it for' about 15 minutes, basting frequently with marinade juices, until chicken pieces are brown on one side. Turn pieces over and grill on other side until well browned.

Remove baking dish from under the grill and baste chicken pieces with pan juices. Cover the baking dish (or cover chicken pieces with aluminum foil) and continue to cook in a preheated oven 325°F for 30-40 minutes, or until chicken is tender, basting from time to time. Sprinkle with finely chopped parsley and serve immediately.

Ingredients:

• 1 roasting chicken
• 1/2 cup of live oil
• 1/4 cup wine vinegar 
• Grated rind and juice of lemon
• 2 cloves garlic, finely choppe
• 1/2 level teaspoon dried oregano 
• Salt and freshly ground pepper 
• 2 table spoon finely chopped parsley

Chicken Oregano and Garlic