Frugal Gourmet Chicken Recipes

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:

• 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:

• In a 4-quart pot, simmer the chicken, covered, in 4 cups of water until tender, about 30 minutes.
• Remove, cool, debone, and chop the meat and skin coarsely.
• Save the stock in the pot.
• Set the meat aside.
• Heat a large frying pan and add the ghee, garlic, onion, celery, and carrot.
• Saute just until the onion is tender.
• Add this to the pot of reserved stock.
• Add 4 more cups of water to the pot along with all remaining ingredients except the garnishes and chicken.
• Cover and simmer for 30 minutes.
• Add the deboned chicken.
• Simmer for 5 minutes.
• Garnish with the fresh coriander and black pepper.
• I like lots of black pepper in this dish!

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.

Steps:

• Soak lentils in 8 cups water in bowl for 5-6 hours. Place lentils w/ the water in a pot w/ the salt, garlic, bay leaf, oregano, and dill weed. Simmer for about 1 hour, covered, until tender but not mushy.
• Add the lemon juice to the lentil mixture. Place the chicken pieces in a casserole and pour the lentil mixture over them, and Top with the cheese, and Bake, covered, at 350 degrees for about 1 hr 15 minute (Might need to add extra water during baking.) Top w/yogurt before serving.
• Smith suggests serving w/a crunchy bread, Spinach Salad, and a heavy red wine.

Steps:

• In a large bowl, place potatoes, olives, parsley, garlic, capers and olive oil.
• Salt and pepper the chicken inside and out.
• Toss the ingredients in the bowl gently and use to stuff the chicken. Don't stuff too tightly.
• Bake at 375 degrees for 75 minutes.
• Quarter and serve the bird.

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.