Wash and blot dry chicken. Mash garlic, shallot and herbs to a paste in a mortar with a pestle. Whisk in remaining ingredients. (Marinade can be made in a blender.) Transfer marinade to a nonreactive baking dish; add chicken. Turn to coat. Cover and marinate at least 30 minu

Place cleaned chicken into saucepan. To it add salt, vinegar, pepper corn, bay leaf, vinegar, and water. Cover and simmer till chicken is tender and liquid is almost evaporated. Remove meat from pan. In a fry pan add lard and fry meat till browned. Return meat to sauce. Se

Combine chicken and giblets, garlic, peppercorns, bay leaf, vinegar, soy sauce and MSG in saucepan. Marinate at least 10 minutes. Add water, cover and cook over medium heat about 40 minutes, or until chicken is tender. Remove liver and a little of liquid and puree in blender

Combine all ingredients in a sauce pan and marinate for two hours. Boil mixture till chicken is tender. Separate sauce from chicken and broil chicken until brown. Reduce the sauce over moderate heat to half and pour over chicken. Serve Hot with rice. Mark Soenn

Combine chicken and giblets, garlic, peppercorns, bay leaf, vinegar, soy sauce and MSG in saucepan. Marinate at least 10 minutes. Add water, cover and cook over medium heat about 40 minutes, or until chicken is tender. Remove liver and a little of liquid and puree in blende

* cut into 10 pieces In a large skillet, cookd the chicken, patted dry, with the garlic, black pepper, cayenne, and the paprika in the oil, covered, over moderate heat for about 15 minutes on each side. Drain off all but 2 tb of the fat from the skillet. Add the wine and coo

Directions: Mix all ingredients except french onion rings in casserole and place in oven heated to 325 degrees for 7 minutes. Sprinkle french onion rings on top and bake for 7 more minutes.     strongServings: 6/strong  

Cook the chicken by boiling it in water and vegetables as you would to make a good chicken stock. When the chicken is cooked, remove the chicken from the broth, cool, and debone. Set aside the warm pieces of chicken for later in the recipe. Strain the chicken stock and

Brown chicken (pork) in olive oil with garlic and almonds. When it is beginning to brown nicely, add sliced onions and mushrooms. Saute until onion turns clear. Season with salt and pepper, but go lightly with the salt (because of the olives). Add wine, mint, and parsley. Co

In a large skillet, over medium heat, cook onion and garlic in margarine until tender. Stir in salsa, sugar, cinnamon, cloves, and bay leaf; add chicken. Cover and simmer for 30 minutes. Remove chicken to heated platter; keep warm. In a small bowl, dissolve cornstarch in tom

Cook and stir onion in margarine and oil in a 10 inch skillet, until tender. Stir in broth, 1/4 cup of almonds, the ground red chiles, vinegar, sugar and cinnamon. Heat to boiling; reduce the heat and simmer, uncovered, for 10 minutes. Spoon mixture into a blender container,

* Chicken Breasts Halves should be boneless. Cook and stir onion in margarine and oil in a 10 inch skillet, until tender. Stir in broth, 1/4 cup of almonds, the ground red chiles, vinegar, sugar and cinnamon. Heat to boiling; reduce the heat and simmer, uncovered, for 10 min

Coat a 10 inch nonstick skillet with cooking spray and place over mediumheat. Add chicken, garlic and black pepper, and saute until cooked, about 3 4 minutes. Remove chicken from skillet. Add milk and chicken granules to pan drippings. Stir well, scraping sides and bottomwit

Thaw the pastry and roll out to measure 12 x 14 inches. Cut 4 squares in each sheet. Spread each with some of the cheese. "Squush" the breast into shape and place on the pastry dough. Fold the pastry like an envelope and seal seams with water. Pinch to seal. Take remai

PREHEAT OVEN to 425F. In a 12 inch oven proof skillet, heat the olive oil over high heat on top of the stove. Add the chicken and brown on both sides. Add the almonds and cook, stirring, 5 more minutes. Add the chicken stock and lemon juice. Sprinkle with salt, bring to a bo

* boneless, skinned, 4 ounces each&20; &20; 1. Sprinkle chicken with pepper. Dredge with 3 tablespoons of the flour.&20; 2. Heat oil in large nonstick skillet. Brown chicken on both sides. Add garlic. Remove from heat. Reserve 2 tablespoons broth. Add remainder

1/4 teaspoon salt 1/4 teaspoon pepper 1 clove garlic minced 2 cups purple onions sliced 1 cup red bell pepper sliced 1 cup mushrooms sliced 1/2 teaspoon dried thyme 1 package pizza dough refrigerated kind vegetable cooking spray 4 ounces mozzarella cheese, par

Donna ciezki of Pallatine, Illiois, takes along this elegant chicken salad to family picnics at Ravinia in Highland Park, where the Chicago Symphony Orchestra plays: 1. In a large bowl, combine chicken, celery, mushrooms, red or green peppers (if you like), pecans, and

COMBINE CHICKENS AND WATER in a 5 quart stockpot. Cover, bring to a boil over high heat. Reduce heat to low and skim off the scum that accumulates on the surface. Remove chicken breast quarters and set aside. Add 2 cups carrots, 1 cup onions, 2 cups celery, green leek tops,

Bone chicken breasts and cut into quarters. Dredge in flour. Shake off excess flour. Heat 1/4 cup butter in large skillet over medium heat. When hot add chicken pieces and brown on all sides. Add oregano, broth, mushrooms, artichoke hearts and parsley. Saute over high heat u

1. Season chicken liberally with salt and pepper.&20; 2. Saute chicken in butter in a large skillet; brown on both sides.&20; 3. Add onion and garlic; saute 3 minutes.&20; 4. Add sherry, parsley, salt and thyme; cover and simmer 20 minutes.&20; 5. Add apples; simmer 10

Hash comes from the French word "hacher", meaning to cut up. This popular American dish is the best use of your leftovers. You ll never miss the red meat. 1. Place diced potato in a small saucepan and add enough salted water to bring to a boil and cook for 4 t

Mix all ingredients except lettuce. Chill thoroughly. Serve in lettuce cups.     strongServings: 6/strong  

Salt and pepper the chickenthigs and fry in pan til they become brown. Peel tomatoes, cut pepper, mushrooms and tomatoes in pcs. of 3 cm, cut onions in rings. Give all vegetables in a large oven mould, add the chicken and press into til the surfaces are equal. Give all spice

In a large non stick soup pot over medium heat, saute garlic in oil until lightly brown. Add ginger and onion, stir for a minute. Add chicken pieces and fish saue and cook for another 3 minutes. Add rice, water and a little salt and pepper. Cover and simmer in medium low hea

pepper and pan fry in 2 tablespoons oil until browned. Set aside. In a deep pan over medium heat, saute garlic, onion and tomatoes in 1 tablespoon oil. Add chicken and 3/4 cup water. Simmer in covered pan over medium low heat for agbout 10 minutes. Add potatoes, peas, sweet

In large bowl, combine chicken, artichokes, broccoli, onions, salt and pepper to taste. Cover and refrigerate. Yogurt Dressing: In bowl, combine yogurt, dill, sugar, salt, pepper, oil, lemon juice, vinegar, cucumber and onions. Blend. Cover and refrigerate. Mix Salad with dr

1 Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add chicken and garlic; cook chicken 7 minutes on each side or until lightly browned. Set aside. 2 Heat remaining tablespoon oil in a 5 quart Dutch oven over medium heat. Add onion and rice; saute 15

1. Cut chicken into bite sized chunks, and artichoke hearts into small bite sized pieces. 2. Over medium heat, saute strips of chicken in virgin olive oil until chicken is light to golden brown in color. 3. Add artichoke hearts to pan and heat for about 90 seconds. 4. Turn

6 oz jar marinated artichoke : hearts 2 md zucchini or yellow summer : squash sliced thin 1 sm red bell pepper chopped 1 TB olive oil 1 1/2 c sliced fresh mushrooms 2 green onions sliced 1 lb skinless boneless chicken : breast cubed 2 plu

POUND THE CHICKEN BREASTS as you would for scaloppine, then slice them crosswise at 1/2 inch intervals. Marinate chicken for 30 minutes at room temperature in a mixture of the ginger, garlic, soy sauce, port and 1 tablespoon of the sesame oil. Trim the coarse stem ends from

Snap Off Tough Ends Of Asparagus, Remove Scales With Vegetable Peeler. Set Aside. Trim Fat From Chicken. Place Each Breast Between Wax Paper & Flatten To 1/4 in. Thickness. Place 3 Asparagus Spears On Each Chicken Breast; Top With 1 T. Cheese. Roll Up Lengthwise; Secure

Cook rice as usual. Place in double layer of foil. Pour evaporated milk over it and sprinkle dried onion soup over that. Place chicken on top. Prepeat with rice, milk and soup. Season. Wrap tightly and bake at 350 F. for abt. 1 hr. Eat!! Enjoy!! Courtesy Telephone Pioneers B

Refrigerate cooked rice until cold. Peel the avacado and slice lengthwise into 1/2 inch thick strips. Coat with lemon juice, and refrigerate until well chilled. In a large mixing bowl, combine the scallions, olives, chicken and rice. Toss gently just until mixed. In small bo

Skin and bone chicken breasts. On hard surface, with meat mallet or similar flattening utensil, pound chicken to 1/4 in thickness. In shallow dish, mix together cornstarch, cumin and garlic salt. Add chicken on piece at a time, dredging to coat. In a small bowl, mix egg and

Chicken In a small bowl, mix butter, basil, parsley and brandy. Spread this all over the birds, inside and out. Place 1/2 lemon inside each bird. Wrap bird entirely in aluminum foil. Roll out Baker s Clay 1/2 inch thick. Put bird in center and fold clay around tightly. Bake

Refrigerate cooked rice until cold. Peel the avacado and slice lengthwise into 1/2 inch thick strips. Coat with lemon juice, and refrigerate until well chilled. In a large mixing bowl, combine the scallions, olives, chicken and rice. Toss gently just until mixed. In small b

Ask the butcher to split the chicken into two halves. Or just joint the chicken as usual. . Rub the chicken with salt and pepper, and a cut clove of garlic. Melt the butter in a frying pan and brown the chicken in it, together with the chopped onion, ham or bacon, and finel

SPRINKLE EACH PIECE OF CHICKEN WITH FLOUR. SAUTE CHICKEN IN BUTTER ON BOTH SIDES UNTIL GOLDEN. ADD BUTTER AS NEEDED. REMOVE CHICKEN TO PAPER TOWELING. SAUTE ONIONS UNTIL GOLDEN. ARRANGE CHICKEN AND ONION IN A 2 QUART CASSEROLE. SPRINKLE CHICKEN WITH SALT, PEPPER, ROSEMARY AN

Combine all ingredients except chicken to make a smooth sauce. Thin with orange juice if needed. Separate skin from chicken breast being careful not to cut the skin. Place some of the sauce between breast skin and breast. Cover chicken with the remainder of the sauce and ma