Northwoods Chicken Recipes

Steps:

• In food processor, cover and process all vinaigrette ingredients until smooth.
• In large bowl, toss vinaigrette and all salad ingredients except cashews until coated. Cover and refrigerate at least 2 hours to blend flavors but no longer than 24 hours.
• Toss salad and cashews just before serving.

Steps:

• Melt butter in a large saucepan.
• Add onion and celery and saute until tender.
• Stir in flour, salt, thyme and paprika. Cook for about 1 minute until bubbly.
• Add chicken, broth, worcestershire, sherry, milk and half & half. Cook, stirring, until it thickens slightly.
• TO EAT RIGHT AWAY: Fold in rice and bacon pieces. Cook until heated through.
• Ladle into bowls and serve.
• TO FREEZE:.
• Allow to cool. Fold in rice and bacon.
• Place in a freezer bag and seal. Label and freeze.
• TO REHEAT: Thaw and heat in a saucepan until bubbly. Ladle into bowls and serve.

Steps:

• Place rice, water and salt in a heavy saucepan. Bring to a boil. Reduce heat to simmer; cook 45 minutes or until tender. Uncover and fluff with a fork. Simmer for 5 additional minutes. Drain any liquid. While rice is cooking, fry bacon until crisp. Drain on paper towels. In a skillet, melt butter and saute onion, celery and mushrooms until tender. Add rice, seasoned salt and pepper. Heat through. Just before serving, top with cashews and reserved bacon. , For a make-ahead dish, place cooked rice mixture in a 2-qt. casserole; top with cashews and bacon. Refrigerate until ready to reheat. Bake at 350° for 20-30 minutes.

Steps:

• In a large pot with a cover, melt butter over low heat. Add onions and Northwoods seasoning. Cover and cook ten minutes. Stir, add carrots and potatoes, stir again, cover and cook another ten minutes. Add chicken pieces, vinegar, and sugar, cover and continue to cook over medium heat for twenty minutes, turning chicken over once or twice. Push the pieces to the side of the pot and stir in the flour until smooth. Add chicken stock and burgundy (if using), in a slow stream, stirring until smooth and blended, add bay leaves, cover and cook thirty minutes. Check and stir the stew occasionally, if it is bubbling away, reduce the heat a bit to a simmer. After the thirty minutes, take out the chicken and remove as much of the skin as possible. It is easier to remove the skin at this point than when it is raw, and it adds great flavor to the stew. At this point, if the top of the stew looks a bit oily, blot up the excess with a few paper towels. Add the chicken back to the pot. Stir in sour cream if desired. Season with pepper to taste. The stew is done at this point, but will stay warm until ready to eat. Comments: Northwoods seasoning comes from Penzey's Spices. You can use boneless skinless chicken breasts and cut down on the cooking time.

Steps:

• Drizzle olive oil over chicken and sprinkle with Northwoods seasoning.
• Marinate overnight in the fridge and before baking sprinkle on a little more Northwoods and a light sprinkle of garlic powder.
• Bake at 350 degrees until done about 30 minutes for boneless.
• Can use grill as well. Cook for 12-15 minutes, turning once.