Hugs Kitchen

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

Title: Chicken Shoemaker’s Style
Categories:
Yield: 1 Servings

3 lb Chicken; quartered
2 tb Olive oil
3 tb Butter
Salt and pepper to taste
1 Clove garlic; minced
2 tb Chopped scallions
1 c Sliced mushrooms
1/2 ts Tarragon
1/2 c Chicken broth
1/2 c White wine
1/4 lb Chicken livers
1 tb Chopped parsley

Cut each chicken quarter into 3 or 4 parts. Cut
each wing or thigh in half. Heat oil and 2
tablespoons butter in large skillet over moderate
heat. Add chicken and sauté until browned. Season
with salt and pepper. Remove from pan. Add garlic,
scallions and mushrooms to skillet and sauté for 5
minutes. Add tarragon, broth, wine and chicken.
Bring to a boil, then cover and simmer for 30
minutes. Melt remaining butter in small frying
pan. Add livers to chicken and simmer 5 minutes
longer. Garnish with parsley and serve.

Makes 4 servings.

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

Title: Brandied Chicken
Categories:
Yield: 4 Servings

2 1/2 lb Chicken cut for frying
-=OR=-
2 1/2 lb Boned chicken breasts
2    Cloves garlic; minced
1/4 c  Butter
1 c  Heavy cream
3 oz Brandy
1 tb Curry powder
Salt and pepper to taste
Parsley
Paprika

Sauté chicken and garlic in butter. Transfer, with
juices, to a casserole.

Mix cream, brandy, curry powder, salt and pepper
and pour over chicken. cover and bake 35-40
minutes at 350°. Sprinkle with parsley and
paprika.

Makes 4 servings.

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

Title: Boiled Chicken with Mushroom Sauce
Categories:
Yield: 6 Servings

3 tb Oil
2 Onions; chopped
2 Stalks celery; chopped
4 lb Stewing chicken; cut in
.. serving pieces
1 sl Thick bacon; cut in pieces
Salt to taste
4 Peppercorns
1 Bay leaf
2 tb Butter
2 c Sliced mushrooms
1 ts Worcestershire sauce
3 tb Flour

Heat oil in large saucepan. Add onion and celery;
sauté 3-4 minutes. Add chicken pieces, giblets and
bacon. Add water to cover, salt, pepercorns and
bay leaf. Bring to a boil, cover and simmer 2
hours, until chicken is tender. Transfer chicken
to a serving dish and keep warm. Strain and
measure out 1 1/2 cups chicken broth. Melt
butter in saucepan. Add mushrooms and sauté 3
minutes. Stir in Worcestershire sauce and flour.
Remove from heat and gradualy add chicken broth.
Return to heat and whisk until boiling. Boil 2
minutes. Adjust seasonings and remove bay leaf.
Pour sauce over chicken and serve.

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

Title: Barbecued Chicken
Categories: bbq, chicken, dinner
Yield: 4 Servings

4 lg Chicken leg quarters

MMMMM———————–BARBECUE SAUCE————-
6 tb Vegetable oil
1 Onion; finely chopped
1 Clove Garlic; crushed
1/2 pt Tomatoes
1 tb Ketchup
1 tb Chutney
1 tb Vinegar
1/2 c Chicken broth or water
1 tb Worcestershire sauce
1 ts Dijon mustard
1 ts Paprika
1/2 Lemon; juice and rind of
2 ts Brown sugar
1 tb Finely chopped parsley
1 Bay leaf
Salt and pepper to taste

Wash chicken and pat dry. Heat oil in saucepan.
Add onion and garlic and sauté for 5 minutes. Add
remaining ingredients except chicken. Simmer 20-30
minutes. Strain and set aside to cool.

With a sharp knife, make small cuts in chicken
pieces. Spoon cooled barbecue sauce over chicken
and let stand for at least 1/2 hour. Heat broiler
or grill. Cook about 30-45 minutes, depending on
size of chicken pieces. Baste frequently with
barbecue sauce. Test for doneness by pricking
chicken with skewer; if juice runs clear, chicken
is done. Heat remaining sauce and serve
separately.

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

Title: Braised Rosemary Chicken
Categories:
Yield: 4 Servings

3 lb Chicken; cut in serving
.. pieces
1 ts Salt
2 tb Butter
1/2 c Hot chicken broth
1 Sprig fresh rosemary
-=OR=-
1/4 ts Dried rosemary
1 sm Cooking apple
1 sm Potato
1/2 c Dry white wine
Black pepper

Rub chicken pieces well with salt. Set giblets
aside. Melt butter in heavy bottomed pot and brown
chicken on all sides. Add broth, rosemary, chicken
heart and gizzards. Cover and simmer 30 minutes.
While chicken is cooking, chop liver. Peel apple
and potato; wash potato, then grate with the
apple. Add grated apple and potato, liver and
white wine to chicken, adding more broth if
necessary. Continue to cook chicken, covered, for
10 minutes. Season to taste with salt and pepper
and serve.

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

Title: Baked Chicken
Categories: dinner, chicken
Yield: 4 Servings

1    Carrot; chopped
1    Stalk celery; chopped
1    Onion; chopped
6    Chicken breasts
1/2 c  White wine
1    Lemon; juice of
Salt; to taste
Pepper; to taste
Paprika; to taste
6 tb Butter
Minced parsley; for garnish

Preheat oven to 350°.

Mix vegetables and put in bottom of baking dish
with cover. Lay breasts on top; top with wine and
lemon juice. Sprinkle with salt, pepper and
paprika. Dot with butter; cover and bake an hour,
basting once or twice.

Sprinkle with parsley before serving, pass lemon
butter sauce.

Makes 4 to 6 servings.

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You can always just get a picnic pack of chicken for this recipe

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

Title: Baked Chicken & Potatoes
Categories: chicken, dinner,
Yield: 4 Servings

3 lb To 4 cut up fryer
6 Potatoes; peeled and
.. quartered
1 c Crushed tomatoes
2 tb Parsley
1 ts Basil
2 Cloves garlic; minced
Salt and pepper to taste
1/4 c Grated Parmesan cheese
3 tb Vegetable oil

Wash chicken and dry. Cover bottom of roasting pan
with oil. Place chicken in pan and arrange
potatoes in between. Sprinkle tomatoes, parsley,
basil, garlic, salt and pepper over chicken and
potatoes. Lastly, sprinkle with cheese and oil.

Bake at 375° 1 to 1 1/4 hours or until done.

Makes 4 servings

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This is one straight from the hugs.org site. I can’t entirely follow it. What’s a spider, anyway?

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

Title: Baked Chicken
Categories:
Yield: 1 Chicken

1 lg Chicken
Lard
Flour
Salt and pepper
1/2 c Water
Butter; the size of an egg

Cut chicken into serving sized pieces, wash and
wipe dry. Put lard into spider, brown each piece
slightly, roll in flour and place in baking pan;
season. Put water and butter in spider, stir and
pour this over chicken. Place in hot oven and bake
1 1/2 hours, basting occasionally. Veal chops and
pork tenderloin are very nice baked in the same
way.

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

Title: Apple Honey Glazed Chicken
Categories:
Yield: 4 Servings

1/3 c Apple jelly
1 tb Honey
1 tb Dijon mustard
1/2 ts Cinnamon
1/2 ts Salt
4 Boneless skinless chicken
.. breast halves

Heat grill or broiler. In small bowl, combine all
ingredients except chicken; blend well.

When ready to barbecue, oil grill rack. Brush
chicken with apple mixture; place on gas grill
over medium heat or on charcoal grill 4-6″ from
medium coals or on broiler rack 4-6″ from heat.
Cook 15-20 minutes until juices run clear and
chicken is fork tender, turning occasionally and
brushing frequently with apple mixture.

Makes 4 servings.

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

Title: Apple N’ Cabbage Chicken
Categories: dinner, chicken,
Yield: 6 Servings

8 sl Bacon; cut in 1″ pieces
1 c Chopped onions
1/2 c Celery; cut in 1/2″ pieces
2 tb Butter
2 1/2 lb To 3 chicken thighs
1/3 c Apple juice
1 1/2 ts Caraway seed
1 ts Salt
1/4 ts Pepper
1 sm Head cabbage; cut in eight
.. wedges
2 md Tart apples; cut into
.. sixths

In Dutch oven, cook bacon until softened. Add
onion and celery; continue to cook until
vegetables are tender (2-3 minutes). Remove from
pan; set aside. Add butter to pan, heat until
sizzling. Place half of chicken in pan. Continue
cooking, stirring occasionally, until chicken is
lightly browned. Remove from pan, repeat with
remaining chicken. Reduce heat to medium, return
chicken and bacon to pan. Add remaining
ingredients except cabbage and apples. Place
cabbage on top to steam. Cover; continue cooking,
basting occasionally, until chicken is fork tender
and cabbage is crisply tender (15-20 minutes). Top
with apples. Cover, continue cooking until apples
are crisply tender (10-15 minutes).

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