Entree – Chicken

Lucia’s Chicken

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Lucia Henderson was Jim’s house mother at Stanford.  She became a good friend and Margie’s Godmother.  Lucia would visit her four children and bring back the best-of-the-best recipes.

Ingredients:

1 Chicken — cut in pieces
Flour
Butter

¾ cup  Chicken Broth
¾ cup Sherry or White Wine

1 pkg Artichoke Hearts — frozen (or canned)
3 Tomatoes — peeled and quartered (or canned)
1 Onion — sliced thin (or instant)
¼ lb Mushrooms — trimmed, whole, sauteed

Instructions:

  1. Roll chicken in flour.
  2. Brown in butter in electric frying pan.
  3. Add broth and wine.  Cook 45 minutes.
  4. Add artichokes, tomatoes, onions, mushrooms to heat.

Serves:  3 to 4.

Suggestions:

  1. Serve on rice.
  2. Thicken remaining sauce with cornstarch.
  3. Reduce cooking time to 25 minutes for boneless chicken breasts.

Recipe by: Lucia Henderson

Chicken Cacciatore

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If you make this with boneless breast and thighs you can cut the cooking time to about half an hour.

Ingredients:

  • 1 chicken, cut in pieces (or 3 small boneless breast and 3 boneless thighs)
  • 3/4 c flour
  • 1 tsp salt
  • 1/4 tsp pepper
  • 6 Tab oil
  • 2 onion, sliced
  • 1 clove garlic, chopped
  • 1 can Italian tomatoes (about 2 pounds)
  • 1 Tab sugar
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 1 green pepper, sliced in strips

Directions:

  1. Wash chicken.
  2. Dry and shake with flour, salt, pepper to coat.
  3. Brown in oil.
  4. Remove from pan.
  5. Saute onions until soft.
  6. Saute garlic for a minute or two.
  7. Stir in tomatoes, sugar, basil, thyme.
  8. Heat to boiling.
  9. Return chicken to pan.
  10. Spoon sauce over pieces.
  11. Lay green pepper slices on top.
  12. Cover and simmer 1 1/2 hr. (1/2 hr if boneless pieces)
  13. Baste several times.

Serves:  4

Source:  Jan Skopecek at KOA Kings Canyon

 

Chili for 50

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It doesn’t matter whether you’re tailgating or preparing meals days in advance, because when the temperature drops outside, a hot bowl of chili is one of the most comforting dishes you can eat. Serve this with warm bread or corn bread, a crisp salad, and something cool to drink.   Chili is definitely better made the day before. 

Ingredients:

  • 10 lb ground beef (8 lbs ground turkey) drained
  • 8 oz onion (1/2 c dried with 3/4 c water)
  • 1 clove garlic
  • 2 qt diced tomatoes (1 #10 can=12 c or 3 qt)
  • 1 qt tomato puree
  • 1 qt water
  • 3 oz chili powder (or more if you know your audience)
  • 1 1/2 Tab cumin
  • 1 1/2 Tab salt
  • 1/2 tsp pepper
  • 2 oz sugar (2 Tab)
  • 9 1/2 lb beans (canned) or 3# dried (See notes)

Directions:

  1. Brown the beef/turkey.
  2. Add garlic.
  3. Cook for 2 minutes.
  4. Add remaining ingredients.
  5. Simmer for at least an hour – longer is better.

Serves:  Makes 3 gal = 50 cups

Source:  MLK

Notes:  

  • Soak It Up
    If you plan to use dried beans for your chili, there are two ways to rehydrate them. The easiest is to soak the beans in room-temperature water overnight or for approximately eight hours. Be sure that the beans are completely covered by at least three to four inches of water. For the quick-soak method, boil the dried beans in a pot of water (again, three to four inches of water on top of the beans) for a few minutes and then let them soak for about two hours off the flame.
  • Sweeten It Up
    If your chili tastes bitter, add a little dark brown sugar to the mix.
  • Top It Off
    When serving, set out bowls of toppings such as sour cream, shredded Cheddar or Jack cheese, diced avocado, lime wedges, chopped red or green onion, chopped cilantro, and oyster crackers.
  • Cool Off
    If the chili’s heat is too much to take, counter the chile pepper’s capsaicin with casein, a protein found in dairy products like milk and yogurt. Another option is to eat bread or rice to help quell the fiery sensation.

Great Barbecue Sauce

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Pretty basic – but it works.  Feel free to spice it up with a little hot sauce etc.

Ingredients:

  • ¼ c oil
  • ¼ c onion, chopped
  • ¼ c ketchup
  • ¾ c water
  • 1/3 c lemon or lime juice
  • 3 Tab sugar
  • 3 Tab Worcestershire sauce
  • 3 Tab Dijon mustard
  • 2 tsp salt
  • 1/2 tsp pepper

Directions:

  1. Sauté onions in oil.
  2. Combine remaining ingredients and add to onions.
  3. Cover and simmer 45 minutes, stirring occasionally.

Yield: 2 ½ cups

Source: West of the Rockies – Junior Service League of Grand Junction

Margie’s Chicken Pasta with Spinach and Sun-dried Tomatoes

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This recipe was originally used for the alpha dinners at Good Shepherd Church. I have scaled this down to family size, but have made this in a large roaster for 100. The key for large serving large groups, is to cook the components separately. That way everything is cooked well and you don’t have to guess on when it will be ready.

  • 1 lb chicken
  • 1/2 c sherry
  • 1 c chicken broth
  • 1 1/2 c water
  • 1 Tab butter
  • 1 clove garlic – crushed
  • 1 Tab flour
  • 8 oz cream cheese
  • 8 oz sour cream
  • 1 c half and half
  • 1 lb pasta – penne, radiatore or other sturdy pasta
  • 1 1/2 oz sun-dried tomatoes, julienned
  • garlic salt
  • pepper
  • 1 lb spinach, fresh or frozen (defrosted)

Directions:

  1. Simmer chicken in broth, sherry and water in large sauce pan.
  2. When cooled, remove chicken and reserve broth.
  3. Chunk chicken and set aside.
  4. Return 1/2 c broth to pan.
  5. Add cream cheese to broth and stir until smooth.
  6. Meanwhile, melt butter in sauce pan.
  7. Add garlic and salt.
  8. Add flour and cook 2 minutes.
  9. Add half the reserved broth to make a thick gravy.
  10. Cook pasta as directed al dente.
  11. Add half and half to cream cheese mixture while pasta cooks.
  12. Season to taste with garlic salt and pepper.
  13. Drain pasta.
  14. Combine pasta, chicken, gravy, tomatoes, spinach.
  15. Add reserved broth as needed.

For a large group, I would finish this in an electric roaster and keep warm on low. At home, everything goes into the pasta pot and heated on low if needed. I will also, make it ahead of time and put it into a large covered casserole. Heat in oven at 350 for 45 min. or until hot.

Serves: 8 – 10

Source:  Margie – Inspired by Lucia’s chicken

Notes – Ginger the Mom:  Prepared this for dinner Sunday – sort of.  Used 4 chicken breasts, (save broth to cook the pasta) 1 c sherry, 1 Tab onion soup mix, doubled cream cheese, sour cream, half and half, 4 c small macaroni, 3 oz sundried tomatoes, and 2 bags (10 oz each) spinach.  I made the gravy, but would not bother next time – just add the cream cheese, sour cream, and part of the 1/2 and 1/2 (mixed with the tomatoes, garlics) to the pasta.  Add enough more 1/2 and 1/2 for the creaminess you want.  I would use frozen spinach – easier to mix in.  It made enough for 10-12 – leftovers are a goal!

Orange Chipotle-HoneyMustard Sauce

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A little sweet – a little hot.  A sauce for all times!  Try it on fish, pork or chicken.  Or as a dip for chicken bits or shrimp.

Ingredients:

  • 1 6 oz can frozen orange juice concentrate, thawed
  • 2 Tab chipotle chilies & juice (from 7 oz can of Chipotle Chiles in Adobo Sauce – you can freeze the rest of the can for next time.)
  • 2 Tab honey
  • 2 Tab Dijon mustard
  • 1 tsp minced garlic
  • 1/3 cup coarsely chopped fresh cilantro, packed
  • 2 Tab fresh lime juice
  • ½ tsp salt or to taste
  • 2 – 3 Tab vegetable oil

Directions – Orange Sauce:

Place all ingredients in a blender and puree until smooth.

Makes: 1½ cups.

Serves: 10-12

Source: The Santa Fe School of Cooking Cookbook Spirited Southwestern Recipes Susan Curtis

Chicken Almond Puffs

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A nice variation on gougeres (those cheese cream puff things).  A 1 ounce scoop is perfect for making these.  They can be frozen and reheated.

Ingredients:

  • 1 c flour
  • 1/4 tsp salt
  • 1/2 c butter
  • 1 c chicken stock
  • 4 eggs
  • 1/2 c finely diced cooked chicken
  • 2  Tab chopped toasted almonds
  • 1/8 tsp paprika

Directions:

  1. Preheat oven to 450°.
  2. Combine butter and chicken stock in pan over low heat until the butter is melted.
  3. Add flour and salt all at once.
  4. Stir vigorously until it forms a ball and leaves the side of the pan.
  5. Remove from heat.
  6. Add eggs, one at a time, and beat thoroughly after each.  Stir in chicken, almonds and paprika.
  7. Drop by small teaspoonfuls onto greased baking sheet.
  8. Bake 10 minutes at 450° then 5 – 10 minutes at 350° or until brown.

Serves:  4 – 5 dozen

Source:  Sunset Cook Book (original)

Enchilada Casserole

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So 60’s you have to love it!  It sits in the frig for days, freezes, reheats – doesn’t matter.  I have been known to make it with leftover turkey too.

Ingredients:

  • 2 lb ground beef
  • 2 onions, diced
  • 1 1/2 Tab oil
  • 3 dz corn tortillas
  • 1 can chili salsa (28 oz) ( I like to add 1 small can of tomato sauce.)
  • 1 can sliced ripe olives (the small one)
  • 1 1/2 lb Cheddar cheese, grated (6 cups)

Directions:

  1. Preheat oven 300°.
  2. Cook beef and onions until browned, stirring to crumble meat.
  3. Cut tortillas in 1 inch squares (use scissors).
  4. Place layer of 1/2 the tortillas in 9×13 baking pan, then a layer of 1/2 the beef.
  5. Smother with 1/2 the chili salsa and top with 1/2 the sliced olives and 1/2 the cheese. (I go light on the cheese so I’ll have lots for the top.)
  6. Repeat layers, topping with cheese.
  7. Bake uncovered 300° for 45 minutes.

Serves: 8-12

Source:  Newspaper (probably the San Francisco Chronicle)

Dumplings

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Chicken and dumplings are old, old favorites.  Dumplings also work on beef stew.

Ingredients:

  • 2 c Bisquick
  • 2/3 c milk

Directions:

  1. Mix thoroughly with a fork.
  2. Drop by spoon-fulls onto boiling stew (onto the meat, not into the juice).
  3. Cook uncovered over low heat for 10 minutes.
  4. Then cover and continue cooking 10 minutes longer.  Liquid should just bubble gently.

Servings:  Makes 10 – 12 dumplings

Source:  Bisquick Cookbook

Note:  To drop dumpling dough easily, dip spoon into broth each time before spooning dough.  Use rubber spatula to like dough from spoon.

Chicken Salad Oriental

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A variations of this salad is at every restaurant, but this is the original.

Ingredients:

  • 2 chicken breast (or 3# turkey
  • 2 small slices fresh ginger (or 1/4 tsp dried ginger)
  • 1 head lettuce, chopped
  • 3 green onions, slivered into 1 inch pieces
  • 1/2 lb bean sprouts
  • 1/2 lb mushrooms sliced
  • 6-8 water chestnuts, sliced ( 1/2 can)
  • 1/2 c slivered almonds – toasted
  • 1/4 c sesame seeds, toasted
  • 1 pkg Mai-fun noodles (Rice threads)
  • oil

Dressing:

  • 1/2 tsp dry mustard
  • 1 Tab sugar
  • 1 Tab  soy sauce
  • 1 Tab sesame oil
  • 1/4 c oil
  • 3 Tab Marukan rice vinegar

Directions:

  1. Cook chicken in small about of water with ginger.
  2. Cut into bite size pieces.
  3. Fry Mai-fun noodles, a few at a time,in about 2 inches of hot oil (400°) in a deep pot. Watch out – they explode!
  4. Mix dressing ingredients in a jar.
  5. Shake vigorously.
  6. Toss everything together at the last minute.

Serves: 4 – 6

Source:  Mai-fun noodle package

Notes:  Noodles can be done ahead and stored in an airtight container.