Tasty Chicken Recipes For Your Family Tonight

How to cook chicken recipes baked, fried, curried, fricasseed, dilled, stewed and many other delicious and tempting ways of serving our favorite dinner choice.

Juicy Chicken Cacciatore With Sherry

1 medium stewing chicken
1/4 cup olive or vegetable oil
2 green peppers
1/2 pound mushrooms
4 small onions (chopped)
1/2 clove garlic (optional)
1 can (28 ounce) tomatoes
1/4 cup sherry wine
1/2 package noodles
2 teaspoons salt
1/2 teaspoon pepper

Cut chicken into pieces and brown in butter using heavy iron skillet. Remove chicken and use pan to brown pepper, mushrooms, onion and garlic. In a large saucepan put tomatoes and all other ingredients except chicken, sherry wine, and noodles. Bring to a boil and add chicken and sherry wine. Cover and allow to simmer until chicken is tender. Cook noodles separately and drain. Toss noodles with sauce and arrange around chicken.
This chicken recipe serves 4 - 6.

Aunty Mary's Dilled Chicken Recipe

1 small chicken cut up OR 4 chicken breasts OR 4-6 chicken legs with backs
seasoning
paprika
1 tablespoon lemon juice
1/2 cup sour cream
1 package onion soup mix
2 tablespoons fresh chopped or 2 teaspoons dry dill
1 can mushroom stems and pieces undrained (optional)
1 can mushroom soup

Put chicken pieces in casserole or Roasting Dish which has been oiled lightly. Sprinkle meat with salt, pepper and paprika. Mix other ingredients, pour over meat. Cover and bake at 350 degrees F. for approximately 1 to 1 1/2 hours. Longer if you like the chicken falling off the bones. (perhaps 2 - 2 1/2 hours). Sliced carrots, celery, peppers or other vegetables may be added.
I like to double the sauce recipe for a whole cut up chicken and bake for approximately 2 hours.
This chicken recipes will serve 4.

Flavorful Oriental Chicken Recipes

2/3 cup water
2 teaspoon cornstarch
4 skinned, boned chicken breasts, cut in strips
4 tablespoons oil
2 (10 ounce) package Japanese style vegetables
4 tablespoons salted peanuts
2 tablespoon soy sauce
1 teaspoon ginger

Combine water and cornstarch; set aside. Saute chicken in oil in skillet stirring until meat just turns white, approximately 5 minutes. Add vegetables, peanuts, soy sauce, ginger and cornstarch mixture. Bring to a full boil over medium heat, separating vegetables with a fork and stirring. Reduce heat; cover and simmer 4 minutes.
This chicken recipes makes 6 servings.

Fricasse of Chicken (with potato dumplings)

5 pounds cut up chicken
few stalks or leaves of celery
2 onions
1 carrot
1 1/2 quarts hot water
2 teaspoons salt
1/8 teaspoons pepper
1 bay leaf (optional)
3 whole cloves

Potato Dumplings:

2 cups cooked and riced or mashed potatoes
2 tablespoons flour
1 tablespoon shortening, melted
1 egg, slightly beaten
1 1/2 tablespoons finely chopped parsley or chives
1/2 teaspoon salt
dash of pepper

Combine chicken, celery, onions, carrot, hot water, salt, pepper, bay leaf and cloves and simmer gently, covered 3-4 hours or until tender. (Careful to cook the chicken slowly, do not boil). Thicken the stock to make rich gravy. Make dumplings and cook in stew.

Dumplings: Combine potatoes, flour, shortening, egg, parsley, salt, and pepper and mix thoroughly. Divide into 12 portions and shape into balls. Chill. Drop into simmering stew, being careful to drop each ball onto a piece of chicken, so that it will not be immersed in the liquid. Cover tightly and cook, without removing for 12 - l5 minutes.
This recipe for will serve 6.

Warm Your Family With a Chicken Stew

1/2 cup flour
1/2 teapoon garlic powder
1/2 teaspoon black pepper
3 to 4 pounds frying chicken pieces
2 tablespoons oil
1/2 cup soy sauce
1/2 teaspoon oregano (crushed)
2 potatoes (quartered)
2 carrots (cut in 1 inch pieces)
2 stalks celery (cut in 1 inch pieces)
1 package (10 ounce) frozen peas, thawed

Place the flour, garlic powder, and pepper in a brown paper bag. Put the chicken, one piece at a time, into the bag and shake to coat (save flour mixture for later). Add the oil to a large skillet and heat. Brown the chicken slowly in the hot oil. Drain the fat. Stir in soy sauce, 1 1/2 cups water and oregano. cover pan, bring to a boil and then reduce the heat to a simmer for 30 minutes. Turn chicken pieces over and add potatoes and carrots. Cover and simmer for another 15 minutes. Add celery and cover and simmer an additional 15 minutes, add the peas during the last 5 minutes. Combine reserved flour mixture with 1/2 cup cold water and stir into chicken mixture and cook until slightly thickened.
This recipe for chicken stew will serve 6 to 8.

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