In large skillet, saute diced bacon and green onions until bacon is crisp. Remove and drain on paper towel. Add chicken pieces to skillet and brown well on all sides. Remove the chicken when it has browned and set aside. Put peeled onions, mushrooms, potatoes, and garl ic

Combine the flour, salt, pepper and paprika and coat the chicken joints well, shaking off the excess. Reserve this excess flour. Melt 1/4 c of the butter in a flameproof casserole over a gentle heat. Add the chicken joints and fry lightly for 5 minutes on eaach side. Ad

2 TB unsalted butter 10 oz pearl onions peeled 4 sl bacon cut 1" pieces 1 TB all purpose flour 3/4 c chicken stock 1 bouquet garni (parsley, : thyme, bay leaf) garlic : optional 2 c red wine : salt and pepper 1 TB red wine vinegar

*Bouquet garni place 1/2 celery stalk cut in half, 2 parsley sprigs, 1 bay leaf, 1 thyme sprig or 1/4 tsp. dried thyme, and 1 leak or green onion in a cheesecloth tie with a string to make a small bag. In a 5 quart dutch oven cook bacon on medium heat. Remove bacon bits

1. heat butter and oil in pan, fry pork, onions, garlic 2. add mushrooms, fry gently, remove ingredients from pan 3. dredge chicken pieces in seasoned flour and saute in the pan for 5 10 minutes until well brown. 4. return mushrooms, onions and pork to pan,

In a greased 8x8 inch baking pan, arrange a layer of chicken, top with a layer of ham, then a layer of cheese. To prepare sauce, melt 4 tablespoons butter, and add flour and thyme. Combine egg and milk, and add slowly to flour mixture. Continue cooking, stirring constantly,

Cut chicken into strips (optional: soak in soy sauce for one hour). Fry chicken in butter and garlic until brown. Reduce heat and simmer until done. Cool in the refrigerator. Toss cooled chicken with coriander, sesame seeds and scallions. Toss in sesame dressing (see below)

In a Dutch oven or large skillet over medium high heat, saute 2 of the garlic cloves in 2 tablespoons butter. Add the chicken and brown on both sides. Reduce heat. Add corn and water. Sprinkle with 1 teaspoon tarragon, salt and pepper. Cover and simmer for 20 25 minutes or

Heat the oil in a heavy skillet large enough to hold the pieces of Cornish hen in 1 layer. Sprinkle the pieces with salt and pepper. When the oil becomes hot, add the pieces, skin side down. cook over medium high heat until lightly browned, about 5 minutes. Turn and cook 5

* Cut in half lengthwise Wash hens and pat dry. Mix together rum, lime juice, honey, garlic, and salt. Rub mixture all over hens and marinate at least 30 minutes. Coarsely crush coriander seeds and peppercorns together with a mortar and pestle. Remove hens from marinade, res

2 ea Cornish game hens * 2 TB Dark rum 1 ea Juice of one lime 1 1/2 TB Honey 1 ea Garlic clove crushed 1/8 ts Salt 1 TB Coriander seeds 1/2 ts Black peppercorns * Cut in half lengthwise Wash hens and pat dry. Mix together rum, lime juice, honey

On a piece of wax paper, combine cornmeal, salt and pepper. Dredge chicken breasts in cornmeal mixture. In a large nonstick skillet over medium high heat, heat oil. Add chicken and cook until golden brown and cooked through turning once, about 4 minutes per side. Remove to a

Rinse hens, pat dry and season cavity with salt. Saute onions in 1 Tbsp. butter, stir in rice and chopped nuts. Stuff hens with rice mixture and secure opening. Prepare glaze by melting 2 Tbsp. butter in a saucepan. Add marmalade and orange juice, blend until smooth. Brush h

Rinse chicken and pat dry. Place 1 chicken breast half between 2 sheets of waxed paper or plastic wrap on a sturdy cutting board. With a heavy mallet, pound chicken until it is 1/3 to 1/4 inch thick. Repeat with remaining chicken. (If making ahead, cover and chill up to 4 ho

Cook the onion & mushrooms together in 4 T of the butter. Mince the onion/mushroom mixture and the chicken together. Add the garlic & the chicken mushroom mixture and cook for 5 minutes adding salt & pepper to taste. Remove from heat and stirin the yogurt and nutmeg.

COAT CHICKEN WITH FLOUR AND BROWN IN SKILLET IN HOT OIL. IN A SEPARATE SKILLET, MELT BUTTER AND SAUTE THE ONION, GREEN PEPPER AND GARLIC UNTIL TENDER. STIR IN SALT, PEPPER, THYME AND CURRY POWDER. ADD TOMATOES AND SIMMER FOR 10 MINUTES. PLACE BROWNED CHICKEN PIECES IN A 3 QU

Melt butter in skillet large enough to hold chicken in one layer. Add onion, carrot green pepper, garlic and cook until tender, about 5 minutes. Transfer to saucepan. Add oil to skillet. Combine flour, salt and pepper in bowl. Roll chicken in flour mixture, cook in hot oil u

In a large skillet place the oil and heat it on medium high until it is hot. Add the chicken breasts and saut&130; them for 3 minutes on each side, or until they are lightly browned. Add the pearl onions, mushrooms, bacon, and garlic. Saut&130; the ingredients for 3 minutes.

Cut chicken into 2 inch cubes, finely chop garlic, cut red pepper into 2 inch cubes, cut green pepper into 2 inch cubes, thinly slice onion and mushrooms. Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add chicken, sausage and garlic, cook 10 minutes. Rem

Directions: Remove skin form chicken. Rince chicken; pat dry. Spray a cold skillet with nonstick coating. Preheat the skillet over medium heat. Brown chicken on all sides in hot skillet. Drain fat from skillet. Season chicken lightly with salt and pepper. Add mushrooms, cel

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Place the flour in a shallow dish; set aside. Sprinkle the chicken with salt and pepper; add to the flour a few strips at a time, and dredge to coat on all sides. In a large skillet, heat 1/4 cup of the oil over medium high heat. Add the chicken, turning to brown on all side

Here s a recipe that harkens back to one of culinary America s mainstays, Lipton Soup. Along with hamburgers, "soup cooking" may well be the US major contribution to the world s cuisines. I have not tried this yet, but I will. It appeals to my red, white and blue l

Prepare the sauce: In a saucepan, bring water and tea bags to a boil. Simmer and let steep for 4 minutes. Remove and discard the tea bags. Add peaches and brown sugar to the tea. Simmer for 10 minutes. Fold in sour cream. Salt and pepper to taste. Set aside. Pr

Rub skin of chicken with 1/2 teaspoon salt amd 1/8 teaspoon pepper. Fold wings across back with lips touching; tie drumsticks to tail.&20; Melt 2 tablespoons butter in Dutch oven. Brown chicken in butter over medium heat about 30 minutes. Place 2 strips salt pork over breast an

Filling: Stir together all filling ingredients. Divide in four equal portions. Freeze portions at least 30 minutes. Heat oven to 350~. Flatten each chicken breast to about 1/4". Place 1 portion of the butter onto each flattened breast. Roll and tuck in edges of chicken; br

Mix flour and paprika. Coat chicken thighs with flour mixture. In a 12 inch skillet melt margarine. Add chicken and potatoes. Cook chicken thighs about 4 minutes on each side or until chicken is lightly browned. Add cabbage to skillet, placing cabbage around chicken pieces.

Combine couscous, onion, salt, 1/4 tsp paprika, cinnamon, and black pepper in a saucepan. Add boiling water. Cover and let stand 5 minutes. Combine sour cream, lemon juice, 1/2 tsp paprika in a large bowl. Add tomato, green pepper, chicken, and couscous. Serve cold or at roo

1 c plain yogurt 1 tomato seeded and : chopped 2 TB chives chopped and : divided : salt and pepper 1 jar (170 ml) artichokes : (marinated) quartered, : drained 2 TB vegetable oil divided 1 md onion chopped 2 cloves garlic chopped

Skin & bone chicken breasts; pound to flatten. Sprinkle with a little salt and pepper. Cook onion and celery in 3T butter until tender. Remove from heat; add 3T wine, the crab and stuffing mix, and toss. Divide mixture among breasts. Roll up and secure. Combine flour, p

* 6 med (1 1 1/4 lbs) boned skinless chicken breast halves Sliced green onion For filling, combine crabmeat, water chestnuts, bread crumbs, mayonnaise, parsley, and mustard. Place 1 piece of chicken, boned side up, between clear plastic wrap. Pound with meat mallet till 1/

Preheat oven to 350ø. Combine cranberries, apples and walnuts in a medium glass bowl. Place breasts in a 13x9" baking pan. Top each breast with 1/3 cup filling. Bake for 30 minutes, or until chicken is no longer pink inside. Top each breast with 1/4 cup cheese. Bake

Place chicken wings in shallow glass dish. Mix remaining ingredients in 1 quart saucepan. Heat over low Heat over low heat, stirring constantly, until smooth; pour over chicken. Cover and refrigerate at least 1 hour. Remove chicken from marinade; reserve marinade. Cover and

Shake chicken pieces in a bag with seasoned flour. Heat oil in skillet, saute chicken turning once to browwn. Combine remaining ingredients and pour over chicken. Cover and cook slowly 40 to 45 minutes or until chicken is tender. From "Make It Better with CRANBERRIES&q

In small saucepan, over medium heat, cook and stir cranberry sauce, mustard and orange peel until blended and smooth; cool completely. Grill or broil chicken 6" from heat source for 25 to 30 minutes, turning occasionally and brushing with sauce during last 10 minutes.

When about ready to serve, heat milk, broth and cream to boiling point, then add rivels. Cook a few minutes, add rice and small piece of butter. Season to taste. Source: Mrs. Char. Lawrence, Valley College Grange, Wayne County, OH     stron

Place the chickeo, veal knuckle and butter in a large soup kettle. Lightly brown the outside of the chicken in the butter and the fat that wiil gather from the chicken and veal knuckle Then add the carrots, parsley, celery, pepper, onion and cold water. Continue to cook unt

Cook wild rice according to pkg. directions for 30 minutes; drain off liquid and rinse. Set partially cooked rice aside. In a large Dutch oven or stockpot, combine the chicken and water and bring to boiling. Reduce heat, cover and simmer for 35 to 40 minutes or until c

Melt butter in heavy pan. Stir in the flour. Blend well over low heat. Slowly add half & half, stirring constantly, bringing slowly to the boiling point. Cook 2 min. Season to taste with salt and pepper. Stir in slightly beaten egg yolks. Fold in whipped cream.

Have the biscuits ready to slip into the oven to bake as you begin to prepare the chicken. Cut the chicken into 1/2 inch wide strips. Slice the mushrooms, and if you are using shiitakes, discard the stems. Heat the butter in a skillet; when it stops foaming, add the ch