The Cooks Hangout

Marinated chicken wings

Ingredients:
– 2 lb. chicken wings (cut off the tops of the wings)

[Marinade]
– 2 tablespoons sake or white wine
– 2 tablespoons soy sauce
– 1 tablespoon ginger root, minced

[Sauce] (prepare this 2 to 3 hours before use)
– 1 clove garlic, minced
– 1 tablespoon ginger root, minced
– 4 tablespoons soy sauce
– 2 tablespoons vinegar
– 1 tablespoon sugar
– 1 tablespoon sesame oil
– 2 or 3 stalks green onion, finely chopped
– tabasco to taste (optional)

Cooking time: 1 hour +

Servings: 4

Soy-sauce based chicken wings, hot or mild, can be a great appetizer for a
party. The marination step takes some time but the rest is very easy to
prepare. This dish goes very well with beer or sake.

Directions
Marinate chicken wings at least 1 hour. Drain off the marinade and bake the
wings at 400F on the top shelf of the oven for about 40 to 60 min. Turn the
wings a couple of times while baking. Arrange the chicken wings on a plate
and pour the sauce over the wings.

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Pineapple Chicken

1 8oz box dark brown sugar
1 stick butter
3-4 skinless, boneless chicken breasts
1 can pineapple chunks, drained

Preheat oven to 350 degrees. Melt butter and sugar, simmer, and stir
until smooth. Pour over chicken, top with pineapple. Bake for 1 hour.

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Peppercorn Chicken with Apples

1/2 cup dry white wine
1/2 cup chicken broth
3 tbs frozen apple juice, thawed
1 to 2 tsp whole green peppercorns, crushed
3/4 tsp poultry seasoning
1/4 tsp garlic salt
1/4 tsp ground nutmeg
4 medium skinned, boned chicken breast halves
1 medium tart red or green apple, cored and sliced
1 tbs cornstarch
1 tbs water
hot cooked rice

In a large skillet, combine wine, chicken broth, apple juice,
peppercorns, poultry, seasoning, garlic, salt and nutmeg. Bring to
boiling. Meanwhile, rinse chicken, pat dry. Carefully add chicken
to boiling mixture.

Reduce heat, simmer, covered for 10min. Add apples and simmer, covered 5 to 10 min or more or untill chicken is no longer pink. Transfer chicken and apples from cooking liquid to serving platter, cover and keep warm. Combine cornstarch and
water. Add to cooking liquid in skillet. Cook and stir over medium
heat until thickened and bubbly. Cook and stir 2 min. Pour sauce
over chicken and apples. Serve over rice.

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Peanut-Ginger Chicken

Ingredients
12 chicken thighs (about 3 pounds)
1/2 cup hot water
1/2 cup creamy peanut butter
1/4 cup bottled chili sauce
1/4 cup soy sauce
2 tablespoons salad oil
2 tablespoons vinegar
4 cloves garlic, minced
2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
1/4 to 1/2 teaspoon ground red pepper
1 cup chopped fresh fruit, such as peeled peaches, nectarines, pears,
or plums
1 cup chopped, seeded cucumber
2 tablespoons thinly sliced green onion
1 tablespoon sugar
1 tablespoon salad oil
1 tablespoon vinegar
Hot cooked rice (optional)

Directions
1. If desired, remove skin from chicken. Place the chicken in a plastic
bag set in a shallow bowl.

2. For marinade, in a medium mixing bowl gradually stir water into
peanut butter. (The mixture will stiffen at first.) Stir in chili sauce,
soy sauce, the 2 tablespoons salad oil, the 2 tablespoons vinegar, the
garlic, ginger, and red pepper. Pour over chicken. Seal bag; turn to
coat chicken with marinade. Chill in refrigerator for at least 12 hours
or up to 24 hours; turn occasionally.

3. For salsa, in a medium mixing bowl combine chopped fruit, cucumber,
green onion, sugar, the 1 tablespoon oil, and the 1 tablespoon vinegar.
Cover and chill in refrigerator for at least 1 hour or up to 2 hours.

4. In a grill with a cover, arrange medium-hot coals around a drip pan.
Test for medium heat above the pan. Remove chicken from marinade;
discard marinade. Place chicken on the grill rack over the drip pan but
not over the coals. Cover and grill chicken for 45 to 50 minutes or
until tender and cooked through. Spoon some of the salsa over chicken;
pass the remaining salsa. If desired, serve with hot cooked rice.

Makes 6 servings.

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Paprika Chicken
Serves 4

1 tablespoon olive oil
1 tablespoon butter
8 chicken thigh fillets, skin on
2 onions, chopped
2 red capsicums [ red peppers ], deseeded, cut into 2cm [ 1 inch ] pieces
2 tablespoons paprika
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 tablespoon dried basil
1 1/3 cup chicken stock
1cup white wine
2 tablespoons Worcestershire sauce
1/4 cup thick, plain yoghurt
Steamed rice and green beans to serve.

Heat oil and butter in heavy-based saucepan over high heat.
Add chicken. Cook for 3 to 4 minutes each side or until golden.
Remove to a plate…Add onion and capsicum [ pepper ] to pan.
Cook for 4 to 5 minutes or until soft. Add paprika, ginger, nutmeg, basil,
stock, wine and Worcestershire sauce.

Stir to combine. Return chicken and any juices to pan. Bring to the boil.
Reduce heat to medium. simmer covered,for 30 minutes.
Remove cover and simmer for a further 10 minutes or until sauce has thickened
slightly and chicken is cooked through.

Stir in yoghurt and cook without boiling, for a further 5 minutes or until heated.
Spoon onto plates . Serve with rice and green beans.

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Opryland Stuffed Chicken

Ingredients
2 cups coarsely crumbled corn bread
1/4 cup sliced almonds, toasted¿
1/4 cup dried cranberries or currants
2 tablespoons sliced green onion
2 teaspoons snipped fresh sage or 1/2 teaspoon dried sage, crushed
1/4 teaspoon salt
1/8 teaspoon fresh-ground pepper
2 tablespoons butter, melted
1 14-1/2-ounce can chicken broth
4 large skinless, boneless chicken breast halves (about 1 pound total)
1/8 teaspoon paprika
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon dried thyme, crushed
1/4 teaspoon dried rosemary, crushed

Directions
1. For stuffing: In a large bowl, combine corn bread, almonds,
cranberries, green onion, sage, salt, and pepper. Drizzle with 1
tablespoon of the melted butter and 1/2 cup of the chicken broth to
moisten, tossing lightly.

2. Place each chicken breast half between 2 pieces of plastic wrap.
Using the flat side of a meat mallet and working from center of the
chicken to the edges, pound the meat to 1/4-inch thickness. Remove
plastic wrap.

3. Place about 1/2 cup of the stuffing on each piece of the chicken.
Fold the chicken to completely enclose the filling. Place chicken
bundles in an 8x8x2-inch baking dish (2-quart square).

4. In a small bowl, combine remaining 1 tablespoon melted butter and the
paprika. Brush each of the chicken bundles with mixture. Bake the
chicken, uncovered, in a 350 degree F oven 30 minutes or until chicken
is tender and no longer pink and an instant-read thermometer inserted
into stuffing registers 165 degree F.

5. For sauce: In a small saucepan, melt the remaining 2 tablespoons
butter over medium heat. Stir in the flour, thyme, and rosemary. Add the
remaining broth all at once to the flour mixture in the saucepan. Cook
and stir the sauce over medium heat until it’s thickened and bubbly.
Cook and stir the sauce for 1 minute. Season to taste.

6. To serve, transfer chicken bundles to a warm serving platter. Spoon
some of the sauce over chicken. Pass remaining sauce. Makes 4 servings.

Note: To toast the almonds, spread them in a single layer in a shallow
baking pan. Bake in a 350 degree F oven for 5 to 10 minutes or until
light golden brown, watching carefully and stirring once or twice so the
almonds don’t burn.

Make-Ahead Tip: Prepare the chicken bundles and place them in a baking
dish. Cover and chill chicken for 1 to 4 hours. Uncover chicken and
brush bundles with mixture of melted butter and paprika. Bake chicken as
directed.

Stuffing Options: You can use this recipe to stuff a 2-1/2 to 3-pound
broiler-fryer chicken. Triple the recipe for a small turkey. Or transfer
the stuffing mixture to a 2-quart casserole and bake, covered, in a 325
degree F oven for 45 minutes. Serve stuffing in casserole with roasted
chicken or turkey.

Nutrition Note: To reduce the sodium, omit the salt and use
reduced-sodium, chicken broth.

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Oriental Chicken Skillet from Campbell’s Kitchen

Prep Time: 5 min.
Cook Time: 20 min.

1 tbsp. vegetable oil
4 skinless, boneless chicken breasts
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/3 cup water
1 tbsp. soy sauce
1/4 tsp. ground ginger
1 pkg. (about 10 ounces) frozen cut green beans
2 green onions, cut into 1-inch pieces
hot cooked rice

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it’s well browned on both sides.

Stir the soup, water, soy sauce, ginger, beans and green onions into the skillet. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve with rice.

Serves 4.

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Lemon Tarragon Chicken

2 tbsp. margarine
8 med. skinless, boneless chicken breast halves (1 1/2 lb.)
2 c. fresh mushrooms, halved
2 cloves garlic, minced
3 tbsp. dry sherry
1/2 tsp. tarragon, crushed
1/2 tsp. lemon pepper seasoning
1 (14 1/2 oz.) can chicken broth
1/4 c. sour cream
Hot cooked spinach or egg noodles
Quartered fresh lemon slices (optional)
1/3 c. flour

cooking :

1. In 12-inch skillet, melt margarine over medium high heat.
2. Add chicken, mushrooms, garlic, sherry, tarragon, and lemon pepper seasoning.
3. Cook, uncovered, for 10-12 minutes or until chicken is no longer pink, turning once.
4. Remove chicken and mushrooms with a slotted spoon.
5. In a screw top jar, combine chicken broth and flour; shake until blended.
6. Add mixture to the skillet. Cook and stir over medium high heat until thickened and bubbly.
7. Remove about 1/2 cup of mixture from skillet and stir into sour cream.
8. Return to skillet along with chicken and mushrooms.
9. Heat through; do not boil. Serve over hot cooked noodles. Garnish with lemon slices,
if desired. Serves 8.

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Hot Chicken Salad

1 1/2 c. cooked chicken, diced
1 c. diced celery
3 diced boiled eggs
1/2 tsp. salt
1 sm. jar pimentos
2 tbsp. chopped green onions
1 1/2 c. bread crumbs
1/2 c. slivered almonds
3 tbsp. lemon juice
3/4 c. mayonnaise
1 can cream of chicken soup
1 stick oleo

cooking :

1. Mix everything together except breadcrumbs, and oleo.
2. Butter casserole dish (10 x 12 inch). Put complete mixture in dish.
3. Put breadcrumbs on top. Melt butter and sprinkle over the breadcrumbs.
4. Bake at 350 degrees for 30 minutes or until breadcrumbs are brown.

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Chicken Crock Pie

1 1/2 lbs. chicken breast, boneless, skinless, cut into bite-size pieces
3 potatoes, cubed
2 carrots, diced
1 onion, chopped
1 cup chicken broth
2 tsp. dried tarragon
1 tsp. lemon juice
1/2 tsp. pepper
1/4 tsp. salt
2 tbsp. cornstarch
2 tbsp. water
1 cup frozen peas
1 frozen puff pastry sheet, thawed

Combine the chicken, potatoes, carrots, onion, broth, tarragon, lemon juice, pepper and salt in the slow cooker. Cook on low for 6 to 8 hours.

Mix together the cornstarch and water and stir it into the slow cooker. Add the peas and cook for an additional 20 minutes on low. Preheat oven to 400 degrees. Transfer the chicken mixture to a 9-inch deep-dish pie plate, cover with puff pastry according to package directions and bake for 20 minutes or until golden.

Serves 4

Tip: If you only have a wide, shallow pie plate, thaw an extra puff pastry sheet so you’ll have enough to cover. Remember to that puff pastry overnight in the refrigerator or on the counter for a few hours.

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