Category Archives: chicken

Chicken & Broccoli

MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Chicken & Broccoli
Yield: 4 Servings

3 lb Chicken pieces
1 Onion; cut in eighths
1 Carrot; chopped
1/2 c Chopped celery
2 tb Safflower oil
3 tb Sherry vinegar
1 c Water
1 Sprig fresh thyme
1/4 ts Dried thyme
1 1/2 ts Salt
8 sm Onions
3 1/2 c Broccoli florets
2 c Water
1 tb Butter
1 ts Sugar
5 tb Orange juice
1/2 ts White pepper
1/4 c Corn oil

Brown chicken pieces and vegetables in safflower
oil in large saucepan. Add vinegar, water, thyme,
and 1 teaspoon salt. Cover and simmer 30 minutes.
Remove chicken pieces from the pan. Strain broth,
then boil small onions in strained broth for 10
minutes. Remove onions from broth. Boil broccoli
in 2 cups water for 10 minutes. Drain and cool.
Melt butter in small saucepan. Add sugar and
caramelize it to a light brown. Add small onions,
tossing until glazed. Combine orange juice, 1/2
teaspoon salt, pepper and corn oil; toss broccoli
in this dressing. To serve, arrange chicken on
serving platter with broccoli and glazed onions.


Pilgrim’s Lentil Pottage

MMMMM—– Recipe via Meal-Master ™ v8.05

Title: A Pilgrim’s Lentil Pottage
Yield: 8 Servings

2 ts Olive oil
2 Cloves garlic; finely
.. chopped
1 md Onion; chopped
8 c Cold water
1 1/2 c Lentils; rinsed in cold
.. water and drained
3 tb Ketchup
1/8 ts Ground cloves
1 ts Salt
Black pepper

Soften vegetables in oil in soup pot. Add water,
lentils, ketchup, cloves and salt; bring to a
boil. Reduce to low, cover and cook until lentils
are tender, about 45 minutes, adding more water if
needed. Season. If desired, add vinegar, wine, or
lemon juice for flavor.


Chicken Lasagna

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Chicken Lasagna
      Yield: 4 Servings

      8 oz Lasagne noodles; cooked
     10 oz Frozen spinach; thawed and
           .. squeezed dry
    3/4 c  Cottage cheese
      3 tb Grated Parmesan cheese
      4 c  Creamed chicken*

  *See separate recipe (posted yesterday).

  Lightly grease an 8-inch square baking dish.

  Cover bottom with 1/4 of the lasagne noodles,
  cutting to fit if necessary. Layer in the
  following order:

  Spinach, 1/4 of the noodles, cottage cheese, 1/2 of
  the Parmesan cheese, 1/4 of the noodles, creamed
  chicken, remaining noodles and Parmesan cheese.

  Cover and refrigerate up to 3 days or freeze up to
  3 months.

  To serve: Preheat oven to 350°. Loosely cover with
  foil and bake until hot, 30 minutes if
  refrigerated and about 1 1/2 hours if frozen.

  Makes 4 servings.


Creamed Chicken

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Creamed Chicken
      Yield: 4 Servings

      2 tb Fat
      2 tb Flour
    1/4 ts Salt
      1 c  Chicken stock
      1 c  Milk
      2 c  Chicken; cooked
      2    Egg yolks
    1/4 c  Cream
    1/2 ts Lemon juice
      2 ts Parsley

  Melt fat, stir in flour and seasonings and cook
  until bubbly. Slowly add chicken stock and milk;
  cook until thick and smooth, stirring often. Dice
  up chicken and add to sauce. Beat the egg yolks a
  bit and add the cream. Just before serving, add
  this to the chicken mixture and cook 2 minutes.
  Add lemon juice and parsley and serve immediately.
  This is even better served over hot popovers. It
  makes it a bit fancier.


Chicken Cacciatore with rice

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Chicken Cacciatore
      Yield: 4 Servings

      1 tb Vegetable oil
      3 lb Skinned chicken legs;
           .. separated into drums &
           .. thighs
      1 lg Onion; halved and thinly
           .. sliced
    1/2 c  Converted long grain rice
      1 qt Crushed tomatoes
      1 c  Water
      1 tb Minced garlic
      1 ts Rosemary; crumbled
      1 ts Salt
    1/4 ts Crushed red pepper
      2 lg Green bell peppers; cut into
           .. 1 1/2" chunks

  Brown chicken in nonstick Dutch oven about 7
  minutes; remove to plate.

  Add onion and rice to pot and cook, stirring
  occasionally, until onions are translucent. Stir
  in tomatoes, water, garlic, rosemary, salt and
  pepper. Return chicken and bring to a boil.
  Sprinkle green pepper over top; reduce heat and
  cover. Simmer 22 minutes, or until chicken and
  rice are tender.


Chicken Ala Providence


MMMMM—– Recipe via Meal-Master ™ v8.05
Title: Chicken Ala Providence
Yield: 4 Servings1 Chicken
2 c Stock
1 tb Butter
2 tb Flour
1/2 c Carrots; cooked
1/2 c Peas; cooked
1 ts Parsley
2 Egg yolks
SeasoningCut chicken into pieces convenient for serving and
boil gently until tender; season while cooking.
Set aside while preparing sauce. Melt butter, add
flour and blend smoothly; slowly add stock in
which the chicken was cooked and stir until
boiling. Cook 5 minutes, add the carrots and peas,
the egg yolks and season to taste. Pour over the
chicken and sprinkle with chopped parsley.


Chicken Cordon Bleu

Title: Chicken Cordon Bleu
Yield: 4 Servings

4    Boneless chicken breasts
1/4 c  Chopped cooked ham
1/4 c  Grated Swiss cheese
1    Clove garlic; crushed
2 tb White wine
Salt and pepper to taste
1/4 c  Flour; seasoned with salt
.. and pepper
1 lg Egg;
1 tb Oil
1/2 c  Breadcrumbs
1/4 c  Oil
5 tb Butter

Place chicken skin side down. With a sharp knife
cut a shallow slit down center of each without
cutting through to skin. Then cut shallow pockets
on either side of these slits. Mix ham, cheese,
garlic and wine. Season well. Spoon mixture into
pockets and seal slit with the small finger shaped
filet that is attached to each breast. Refrigerate
for 30 minutes. Coat breasts well with seasoned
flour, brush with beaten egg and oil, then roll in
bread crumbs. Heat oil in frying pan. Add butter
and when butter is foaming, cook chicken until
tender, golden brown and crisp. Drain on paper
towels and serve.


Feels like home here

It’s been awhile since I posted, but I’m alive and well in Southern Vermont. Today is one last warm Sunday, and I have roasted chicken planned because it was on sale at the Price Chopper this past week. Two big roasters and they’ll be going into the oven soon.

I wish I didn’t have to turn the oven on, but it’s the plan and it’s healthy, too. Roast chicken, broccoli (with cheese sauce to those that want it), and mashed potatoes. A good, healthy dinner for everyone. I’m trying to be more aware of that.

Lisa and David are working on Halloween decorations out front. Blow-ups will be going up soon. Both Megan and Nellie are helping. Feels like home here today.

Roasting chickens

After the unseasonably warm temperatures here in Southern Vermont, I realize that Sunday dinner roasted in the oven will soon take a back seat to how to feed the family quickly and without heating up the house.

Chicken roasters are on sale at Price Chopper this week for only 88 cents a pound. I stopped this morning and got two that I’m roasting for dinner. One was 6, the other 6 1/4. I like to roast start the roasting at 400 degrees for 15 minutes, then down to 350 for the remaining time. It takes about 2 – 2 1/2 hrs for this size bird, unstuffed.

Unwrap the roasters. Put the giblets, neck, etc into a small saucepan, cover with cold water and turn on a low heat. Rinse the chicken with cold water. Drain from end to end. Turn the wings under and place in roaster pan. Since I had two roasters, I put them in my great, big turkey roaster.

I love the flavor of rosemary, marjorum, and thyme on the roasters, but some of the folks in the house are food texture picky. They don’t like the texture of the rosemary, especially. So I put them in my spice grinder into almost a powder.

I usually combine soft butter, and some olive oil, then mix in the herb mixture, I put this under the skin and rub all over the chicken. A bit of salt and pepper. And it’s ready for the oven.

Today, I only had some hard margarine. I tried to soften it in the microwave, but it melted. So I added the olive oil. Set up each chicken and poured some into the space under the skin. Set them back down, and then poured the rest all over the chickens. I sprinkled the herb over the top, maybe a little too think.

I covered the roasting pan with aluminum foil. Put in the oven at 350 for 1 1/2 hrs. Then removed the aluminum for the last hour and it came out great. Pictures to come as soon as I get a chance to download them from the camera.

Valley Chicken

MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Valley Chicken
Yield: 4 Servings

3 1/2 lb Chicken; cut up
ds Salt
ds Pepper
ds Thyme
1/4 lb Bacon; diced
2 tb Oil
1/2 lb Mushrooms; sliced
1 sm Onion; chopped
2 Apples; peeled and sliced
1/4 c Dark rum
1/2 c Apple juice
1/2 c Heavy cream
2 tb Finely chopped parsley
Hot cooked rice

Season chicken with salt, pepper and thyme. Render
bacon, remove from pan and add oil. Brown chicken
in hot fats. Add bacon, mushrooms, onion and

Heat rum, ignite and pour, flaming, over chicken.
Add apple juice; cover and simmer until chicken is
tender, about 40 minutes.

Arrange chicken on heated platter. Stir cream into
sauce and heat through. Pour over chicken; garnish
with parsley and serve with rice.