Newsgroups: rec.food.cooking
Subject: Results: Simple/unusual Chicken recipes
From: phys166@csc.canterbury.ac.nz
Date: 24 Jul 92 13:21:56 +1200
Organization: University of Canterbury, Christchurch, New Zealand

Hi.  The budding competition chicken cook is back again.  I got a *few*
responses to my request for simple but unusual chicken recipes that I might
submit to a local chicken cooking competition.  Thank you, respondents. 
Alas it gets too expensive to email you back individually.

Unfortunately for me, the keyword that sprang to most people's minds was
`simple' rather that `competition' and the recipes I got only included one or
two ingredients other than the chicken.  By my way of thinking, in a
competition, it is an advantage to use several ingredients in your recipe as
this may make it stand out above all others because of the interesting flavour
combinations or whatever.   The recipe could still be simple because of the
small number of steps in the preparation.  A further point is that it probably
goes down with the judges better if you use basic ingredients rather than
canned or bottled food.

In summary, I don't think I will use any of the recipes per se, though thank you
Jana Dunn who reccomended yoghurt as a marinade base, I will try to formulate at
least one entry around that idea as that sounds great.  Also I am hoping
someone will post soon that `Bon Appetit' rosemary chicken recipe which someone
else posted a request for.  By the way, to JLR who requested my recipe for
roasted garlic poppyseed muffins, ummmm, what I said was that I'd enjoyed net
recipes for roasted garlic *COMMA* poppyseed muffins (2 different recipes).

What follows is the recipe which won last year (it's really scrummy and easy)
and then I follow with the recipes I was sent over the net, which will surely
be useful to many people as ideas for simple meals.

***********************WINNING RECIPE***************************
(Bracketted comments are mine.  No apologies for the metric measures.)

   Green herbs chicken (serves 4) by Wendy Hook

10 T chopped parsley                   Sauce: 1 clove garlic
2 T chopped chives                            150 ml chicken stock
2 T chopped fresh tarragon                    2 t cornflour (trans. arrowroot?)
2 chopped spring onions (trans. scallions?)
50g chopped button mushrooms
250g softened cream cheese
1 No. 8 chicken (Healthy N.Z. chickens have WHITE skin.  I couldn't BELIEVE
2 t peanut oil     the yellow-skinned Purdue chickens on a U.S. ad I saw once!)
lemon pepper
seasoning to taste


Preheat oven to 180 deg C.

Mix all herb ingredients together in a small bowl with the cream cheese and
mushrooms using a fork.  Wash and dry the chicken and prick the skin all over. 
Working from the edge of the cavity, lift the skin covering the breast and legs
and spread them with the herb paste.  Let the skin fall back into place. 
Truss chicken.  Brush chicken with oil and season with salt and pepper.  Cook
standing on an oven rack over a roasting pan to catch the juices.  Remove the
chicken, cover with tin foil and keep warm.

For the sauce, stir the cornflour into the juices from the chicken.  Stir in
garlic and chicken stock.  Place the pan over medium heat and stir, simmering
until the sauce reduces to the required consistency.

Serve the hot-carved chicken with the sauce, accompanied by a fresh Cos lettuce
salad.


***************************Net-submitted recipes**********************
From: Terry Ball <ballt@osshe.edu>

The simplest chicken recipe I have is something I call
mushroom chicken.  It always goes over well.

To prepare:

3 lbs chicken parts (skinned) - can be a whole chicken or parts
3 cans cream of mushroom soup
1 cup milk
mashed potatoes (I usually fix a lot)

brown chicken in a deep frying pan.  cover with cream of mushroom soup.
use milk to rinse all the soup out of the cans and add to pot.
simmer for 30 minutes.  serve over mashed potatoes.


From: peterson@cs.colostate.edu (james peterson)

*Clem's* (don't ask why.)

Saute highly peppered, boneless, skinless chicken breasts cut into 3 cm cubes
in veg. oil until slightly brown.  Drain on paper towels and set aside.

Cook fresh, frozen or canned asparagus until soft, drain well.

Mix together, juice of a half lemon, 2 Tbs. of curry powder, one half can
of cream of chicken soup (I am here assuming you can get something
like Campbell's soup in Kiwi Country), half cup mayonaise -- in a bowl. 

In a shallow buttered baking dish (about 25cm by 25 cm) cover bottom
with asparagus, cover asparagus with cooked chicken, spoon soup-mayo
mixture over all.  Top with shredded sharp chedder cheese.  Bake uncovered
at about 350 deg F. (What is that?  about 160 C.?) for 30-45 min.

Let stand for 5 minutes before serving to allow it to set up.  Serve
with rice.



From: mks!kate@watserv1.uwaterloo.ca (Kate Parson)

	Oven Bar-b-que chicken
Cut chicken into pieces and put in a casserole. Make a sauce of equal
parts Coke (cola) and Ketchup. Pour over chiken and bake uncovered at
350 degrees for about an hour. Add more sauce if it starts to stick 
burn.
You can add garlic if you want, but I find the more you add the less unusual
and hard to identify this is.

It's from the "Not More than 4 Ingredients Cookbook" and is good with the
"beer bread recipe" from the same book.



From: jana@unssun.scs.unr.edu (Jana Dunn)


Paprika Chicken

about 3 lbs. chicken parts, skin and fat removed
about 1 cup plain yogurt
about 1 tablespoon paprika (or use a combination of paprika and hot pepper)
about a teaspoon of seasoned salt (or plain salt)
a few garlic cloves, pressed

Mix all ingredients except chicken in a small bowl.  Place chicken in
a pan or large dish.  Coat chicken pieces well with marinade; pour any
extra marinade over the chicken.  Refrigerate 12-24 hrs.  Bake at 350 degrees
(F) for about 1 1/2 hrs. or until done.

Garlic Chicken
about 3 lbs. chicken parts, skin and fat removed
about 1 cup plain yogurt
about 1/4 cup worchestershire sauce
5-6 garlic cloves, pressed

Prepare as above.
Perhaps a rice stuffing would be good?



From: "J. M. Ivler" <IVLER@VXS.MDCBBS.COM>

Chicken 1: (simple)

Chicken parts (legs are my preferance)

Coat chicken with peanut oil. Rub with minced tarragon. Bake @ 375 until cooked
through. Serve.

Chicken 2: (simple)

Chicken 1 - substitute rosemary for tarragon

Chicken 3:

Bring kettle of water to a boil
Drop in chicken
When water starts to re-boil turn off heat an cover pot for 1 hour
Remove and debone par-boiled (and fully cooked) chicken

Put peanut oil in a pan (to coat)
Add to pan:
  1 cup chopped pre-cooked chicken
  1/2 cup raisins
  1/2 cup peanuts (chopped)
  squeeze of lime
  tsp of chopped tarragon
stirfry this mixture until warm all through
serve on bed of rice (white steamed)

Chicken 4:

Four chicken breasts
3 cups chopped tomato
3 cups chopped red onion
1 cup vermouth
2 tsp fresh chopped tarragon
2 cloves crushed garlic
1/2 tsp olive oil

In a skillet - put olive oil and garlic, brown. add chicken and brown on both
sides. remove chicken. add onions, brown. add tomatoes lower heat to simmer.
after 10 minutes put chicken back in and cover with contents in pan. when
tomatoes start to break down add vermouth, cover and simmer for 45 minutes to 1
hour (mattering on how fast you simmer :-) ).

Serve with base of white steamed rice. Place chicken on rice. Spoon the "sauce"
(tomato/onion/vermouth mixture) over chicken breast.

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All recipes are somewhat original...

#1 and #2 are from my college days, when we were too poor to do too much.
#3 is a mixture of Jeff Smiths par-boiled chinese chicken and a peanut-raisen
mixture that I also use with lamb and veal.
#4 is a simple northern italy - southern france recipe useful with veal or
chicken...

-- 

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Kaylene Murdoch                                                          
Department of Physics and Astronomy, 
University of Canterbury, Private Bag 4800, Christchurch, New Zealand.
Email: k.murdoch@csc.canterbury.ac.nz   Tel: +64 3 642 539  Fax: +64 3 642 469
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Newsgroups: rec.food.cooking