Frugalgourmetchicken Recipes

Steps:

• Place the cubed eggplant in a colander, salt it and let it drain for 20 minutes. Rinse well and set aside. Remove all the skin and fat from the chicken pieces. Heat a large frying pan and add 1 tablespoon of the oil.
• Saute the chicken in 2 batches until opaque on both sides (a few minutes). Set aside. Heat a 6- to 8-quart casserole and add the remaining 2 tablespoons of oil. Add the onion, garlic and eggplant. Saute over low heat until the onion is just tender, about 5 to 10 minutes.
• Add the chicken stock, cinnamon sticks, curry powder, cumin, turmeric and black pepper. Stir, bring to a boil, reduce heat and simmer for 10 minutes. Add the dark chicken meat along with the carrot, zucchini, turnip and red pepper. Simmer, uncovered, for 10 minutes.
• Add the chicken breasts, tomato, raisins and 1 tablespoon of the coriander, pushing down lightly to be sure the ingredients are covered by the liquid. Simmer, covered, for 10 minutes more.
• Salt and pepper to taste. Serve hot in deep soup bowls on top of rice, noodles or couscous, garnishing the top with the remaining coriander.

Steps:

• Choose a stockpot or large sauce pan, depending on amount of chicken you are making.
• Fill pot with water and bring to boil.
• Place chicken with skin in pot until it stops boiling.
• (Seals in juices) Remove chicken from pot.
• Bring pot to a boil again.
• Put chicken back in and bring to a full boil.
• When water and chicken are boiling again, put lid on pan, turn burner off.
• Let stand for one hour.
• Finish chicken by placing on grill for 15- 20 minutes Brush with barbecue sauce.
• Preparation time is an estimate.

Steps:

• Dredge with flour seasoned with salt and pepper.
• Sauté onions, garlic in oil until clear. Remove and deglaze with Chablis. Pour over the onions and garlic.
• Brown the Chicken then remove to warm plate. Add onions and garlic and deglaze with Marsala and reduce it a bit.
• Pour over Chicken.

Steps:

• Saute onions, garlic and scallions in olive oil until tender. Remove from pan and set aside. Remove skins and bones from chicken and pound flat. Mix flour, salt and pepper and place in a flat bowl. Dip chicken pieces into flour and lightly brown them in butter, 2-3 minutes per side. Add sauteed onions and garlic. Over high heat, add sherry, lemon juice and capers. This should thicken to make a nice gravy for the chicken. If gravy becomes too thick, add some chicken stock.

Steps:

• In a large frying pan, one with a cover, sauté the chicken in the olive oil. Remember, heat the pan first and then add the oil. When the chicken is brown, remove it to a heated platter and add the shallots or onions to the pan, Sauté for 3 minutes and then add the tomatoes and vermouth. Cook this until tomatoes are soft and tender and then return the chicken to the pan. Add the oregano, salt, and pepper, and cover. Simmer until the chicken is tender, about 20 minutes.