Category: POULTRY

COUNTRY CHICKEN and RICE

1 1/2 pounds chicken breasts, tenders or thighs
1 cup uncooked long grain rice
1/4 cup chopped sun dried tomatoes, drained
or I prefer 1/4 cup sun dried tomato pesto
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons Marsala wine
3 teaspoons minced garlic, jar
1 teaspoon sea salt
1 teaspoon white pepper
2 teaspoons Italian seasoning
1 bunch green onions, sliced thin tops and all
1 cup chopped carrots
2 cups boiling water
chopped fresh parsley for garnish

• Whisk together the tomatoes, olive oil, lemon juice, garlic, Italian seasoning and 1/2 of the salt and pepper.
• In a Tupperware marinader or a large Ziploc bag pour sauce over chicken pieces and marinade 2 hours or overnight is really yummy too.
• Preheat oven to 375 degrees.
• Spray a 9×13 baking dish with PURE.
• Place rices, carrots and onions in the baking dish.
• Sprinkle with remaining salt and pepper.
• Remove chicken pieces from the marinade to a plate.
• Stir remaining marinade into the boiling water and then stir that into the rice.
• Evenly layer chicken pieces over rice.
• Cover tightly with foil.
• Bake 1 hour or until all the liquid is absorbed and rice is tender.
• Sprinkle with fresh parsley as garnish.

2 pounds skinless, boneless chicken breasts, cut into large chunks
1 egg, beaten
1 teaspoon sesame oil
1/2 cup cornstarch
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon white pepper
heavy coat of olive oil
1 clove minced garlic, jar
1 bunch green onions, minced
1 1/2 tablespoon soy sauce
Juice of 1 orange
1/4 cup honey
1/2 teaspoon red chile pepper flakes
1 1/2 tablespoon cream sherry
5 tablespoons sugar
zest of one orange
1 teaspoon fresh grated ginger or 1/2 teaspoon ground ginger

• Mix cornstarch, flour, salt & pepper in ziploc bag.
• Toss chicken pieces in beaten eggs and sesame oil and then dredge in the flour bag.
• In a large skillet, heat olive oil. When hot, add the chicken pieces and cook turning as needed until all sides are golden brown. 4-8 minutes.
• Drain chicken on paper towel lined plate.
• Pour off excess oil and clean pan with paper towel.
• Add 1 tablespoon more olive oil and saute’ garlic and green onion.
• Add the soy sauce, sugar, honey, orange juice, sherry, red chile pepper flakes and ginger.
• Cook until thick, do not boil.
• Dip in honey mixture and place on sprayed cookie sheet. If you would like sprinkle some sesame seeds over the chicken at this point.
• Bake at 350 degrees for 20 minutes.
• Brush with original glaze after the first 10 minutes.
• Save any additional glaze to use over the rice.
• Serve over rice.

CHOEREG aka ARMENIAN aka EASTER BREAD
1 cup whole milk
1 cup unsalted butter
1 cup salted butter
1 cup + 2 teaspoons sugar
1/2 cup lukewarm water
2 (1/4 ounce) envelopes active dry yeast
5 eggs + 1 egg, beaten for brushing on top
6 cups all-purpose flour, or as needed
1 1/2 teaspoons baking powder
1 1/2 tablespoons ground mahleb (1/2 teaspoon almond extract + 1/4 teaspoon black cherry extract + 1/4 teaspoon vinegar substitutes well)
1 teaspoon salt
1 tablespoon sesame seeds (optional & personally I don’t care for them at all)

• In a medium saucepan over a low heat, melt the butter.
• Add the milk and heat together until well blended, but not boiling.
• Stir in 1 cup of sugar until dissolved, then set aside to cool until lukewarm*.
• Meanwhile, in a small bowl, dissolve 2 teaspoons of sugar in warm water. Sprinkle the yeast over the surface, and let stand until frothy, about 10 minutes or so.
• In a large bowl whisk the eggs just enough to break up the yolks.
• Slowly pour in the lukewarm milk mixture, constantly stirring.
• In a small bowl whisk together the almond extract, black cherry extract and vinegar.
• Add to the milk mixture just until incorporated.
• Add the yeast mixture, and stir just until blended.
• In a large bowl, combine the flour, baking powder and salt.
  
• Make a well in the center, and pour in the wet mixture.
  
• Stir until it forms a sticky dough.
  
• Pour onto a floured surface, and knead in additional flour as needed to make a more substantial dough.
  
• Knead about 10 minutes.
  
• Place in an oiled bowl, and set in a warm place to rise for about 2 hours, or until doubled in size.
• When the dough has doubled, punch down again, and let rise until doubled again. About another hour.
• Separate the dough into 5 even portions, then separate each of those into thirds. Roll each of those into ropes about 12 inches long. Braid sets of three ropes together, pinching the ends to seal, and tucking them under for a better presentation. Place the loaves onto baking sheets lined with parchment paper. Loaves should be spaced 4 inches apart. Set in a warm place to rise until your finger leaves an impression behind when you poke the loaf gently.
• Preheat the oven to 350 degrees.
  
• Brush the loaves with beaten egg, and sprinkle with sesame seeds if desired.
• Bake for 25 minutes in the preheated oven, or until nicely golden brown all over.

*Make sure this is lukewarm, not hot. You do NOT want the eggs to cook as you blend this in.

CHICKEN WITH BAKED VEGETABLE STUFFING IN TARRAGON SAUCE**
4 large chicken breasts cut into tenders
4 + 2 tablespoons butter
2 large tomatoes
1 cup baby carrots, cut into halves
3 cups broccoli florets, cut into small pieces
1 large bunch green onions, sliced
1 sleeve Keebler townhouse crackers, crushed
1 teaspoon tarragon
1 teaspoon sea salt
1/2 teaspoon white pepper
1 tablespoon lemon juice
1 1/2 cups chicken broth
1 cup whipping cream
2 tablespoons flour

• Melt 4 tablespoons butter in skillet.
• Brown each side of chicken piece.
• While the chicken is browning, wash the tomatoes and cut the tops off. Scoop the insides out*, salt the insides and turn the tomatoes upside down to drain.
• Transfer chicken pieces to baking dish, but leave enough room for the tomatoes in the center.
• Add the carrots and Brussel sprouts and saute’ until tender.
• Transfer them to the baking dishes scattered over the chicken pieces.
• Add the broccoli, tomato pulp and green onions to the skillet and saute’ until tender.
• Transfer to a mixing bowl and add crackers. Fill tomato cups. Add any remaining broccoli mixture to the chicken .
• Melt remaining 2 tablespoons butter in skillet.
• Add flour until golden.
• Add chicken broth, tarragon, salt, pepper and whipping cream.
• Bring to a boil while whisking constantly to prevent scorching.
• Add lemon juice after it boils.
• Immediately pour over the whole thing.
• Cover with foil.
• Bake for 1 hour at 325 degrees.

By using the larger tomatoes you can cut them in half after baking and have a nice presentation on the plate.

*I use a grapefruit knife and it works SUPER!
**I used Brussel Sprouts tonight, but in the future will use all broccoli.

APPLE DAPPLE CHICKEN & APPLES
4 chicken breasts cut in half longways
1 tablespoon butter
1 tablespoon olive oil
1 small bunch green onions, sliced
1/4 cup Apple Dapple Schnapps
1/4 teaspoon thyme
1/4 teaspoon sea salt
1/4 teaspoon white pepper
3/4 cup orange pineapple juice
2 small Granny Smith Apples, cored, sliced and re-sliced
3/4 cup heavy cream

• In a large skillet, melt together the butter and olive oil over a medium high heat.
• Brown chicken on both sides. Move chicken to the edges of the pan and add green onions to the center. Saute’ a few minutes until onions are tender.
• Pour Apple Dapple Schnapps over the tops of all the chicken pieces.
• Carefully ignite and allow to burn down.
• Pour orange pineapple juice over chicken pieces and then sprinkle all the seasonings over chicken tops. Bring to a boil. Cover.
• Lower heat and simmer 15 minutes.
• Add slice apples over chicken and recover. Simmer 10 minutes more.
• During this time be warming a serving dish in the oven.
• With a slotted spoon remove chicken and apples to serving dish. Keep warm.
• Add heavy cream to the skillet. Bring to a boil.
• Lower heat, stirring constantly until sauce thickens and is reduced by half.
• Spoon sauce over chicken and apples.
• Serve immediately.