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Whole Chicken Recipes - The Chicken kept Whole in One Piece
Cut or Dice, Part or Whole Chicken Recipes starting with A Cut or Dice, Part or Whole Chicken Recipes starting with B Cut or Dice, Part or Whole Chicken Recipes starting with C Cut or Dice, Part or Whole Chicken Recipes starting with D Cut or Dice, Part or Whole Chicken Recipes starting with E Cut or Dice, Part or Whole Chicken Recipes starting with F Cut or Dice, Part or Whole Chicken Recipes starting with G Cut or Dice, Part or Whole Chicken Recipes starting with H Cut or Dice, Part or Whole Chicken Recipes starting with I Cut or Dice, Part or Whole Chicken Recipes starting with J Cut or Dice, Part or Whole Chicken Recipes starting with K Cut or Dice, Part or Whole Chicken Recipes starting with L Cut or Dice, Part or Whole Chicken Recipes starting with M Cut or Dice, Part or Whole Chicken Recipes starting with N Cut or Dice, Part or Whole Chicken Recipes starting with O Cut or Dice, Part or Whole Chicken Recipes starting with P Cut or Dice, Part or Whole Chicken Recipes starting with Q Cut or Dice, Part or Whole Chicken Recipes starting with R Cut or Dice, Part or Whole Chicken Recipes starting with S Cut or Dice, Part or Whole Chicken Recipes starting with T Cut or Dice, Part or Whole Chicken Recipes starting with U Cut or Dice, Part or Whole Chicken Recipes starting with V Cut or Dice, Part or Whole Chicken Recipes starting with W Cut or Dice, Part or Whole Chicken Recipes starting with X Cut or Dice, Part or Whole Chicken Recipes starting with Y Cut or Dice, Part or Whole Chicken Recipes starting with Z
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FREE CHICKEN RECIPES This page is for the FREE CHICKEN RECIPES starting with the letter M. The naming of these free chicken recipes follows the convention that, as most chicken recipes start with the word chicken, we instead chose to use the next key word. For example, chicken and dumplings would be found under dumplings and chicken recipe - it just makes it easier to find. So, hope you enjoy these free chicken recipes. Other pages cover the rest of the alphabet. These free chicken recipes are for the whole chicken; other web pages cover recipes for specific parts of chicken, such as chicken wing recipes. 
The free chicken recipes are: Madras Chicken Recipe , Magic Chicken Recipe , Make-ahead Moroccan Chicken Recipe , Maque Choux Chicken Recipe , Marbella Chicken Recipe , Marengo Chicken Recipe , Marguerite Chicken Recipe , Marinade Chicken Recipe , Marinated Ginger Chicken Recipe , Marsala Braised Chicken Recipe , Mediterranean Chicken Recipe , Mel's Huachinango Tikin Xic Chicken Recipe , Mexican Salad Chicken Recipe , Mexican Lasagne Chicken Recipe , MidEastern Chicken Recipe , Miss Allie's Casserole of Rice and Chicken Recipe , Mole Chicken Recipe , Moroccan Chicken Recipe , Much Lighter Chicken Casserole Chicken Recipe , Mulligatawny (Sri Lanka) Chicken Recipe , Mushrooms and Chicken Alla Cortina Chicken Recipe , Mushrooms Mediterranean Chicken Recipe and Mustard and Wine Sauce Chicken Recipe Madras Chicken Recipe Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Ingredients: 3 Onions sliced thinly 4 Apples, peeled, cored and -thinly sliced 1 t Salt 1 tb Curry powder 1 Frying chicken, cut up Directions: In 3 qt casserole, mix together onion and apples and sprinkle with salt and curry powder. Mix well. Arrange chicken skin down over mixture. sprinkle generously with paprika. Bake uncovered at 400 degrees about 45 minutes or in a crockpot for 6 hrs. on high heat. Magic Chicken Recipe Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lb Chicken parts -- more or less 2 1/2 lb Chicken Parts -- skinned 1 qt Orange juice 1 t Cinnamon 1 t Ginger 1/2 ts Cloves 1/2 ts Allspice 1/4 ts Nutmeg 1 TO 3 Garlic cloves Mix spices (except garlic) together and blend well. Rub in to chicken pieces. Arrange chicken pieces in microwaveable casserole and pour in orange juice to cover. Mince garlic and add to juice, add any remaining spice mixture. Microwave 30 minutes at 70% power, turning pieces over halfway through to ensure even heating. People watching fat can pull the skin off the chicken (or use skinless pieces in the first place); people eating fat can leave it on. I like to take the cooked pieces and pop them under a broiler for a couple of minutes on each side to brown them and crisp them up a bit. The orange juice can be re-used for up to two subsequent batches, though it is kind of ruined for serving at breakfast time. Make-ahead Moroccan Chicken Recipe Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Chicken Main Course Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 chicken leg quarters -- skinned 1 tablespoon olive oil 1 medium onion -- cut into chunks 4 garlic cloves -- minced 1 tablespoon minced ginger 2 medium carrots -- cut into chunks 1 cup canned chickpeas -- drained 1/2 cup golden raisins 2 cinnamon sticks 1 1/2 teaspoons cumin 1/2 teaspoon tumeric 5 cups water 2 medium zucchini -- cut into chunks 2 cups cous cous In large, non-stick soup pot, place olive oil over high heat. Add chicken and cook about 10 minutes, turning to brown on all sides. Stir in onion, garlic, chickpeas, ginger, carrots, raisins, cinnamon, cumin, turmeric and water. Bring to simmer, reduce heat and cook for about 20 minutes. Stir in zucchini and simmer an additional 10 minutes. Remove cinnamon sticks. Season with salt and pepper to taste and serve. Serve in large bowls, over cous cous. To freeze, transfer Moroccan Chicken to plastic container with tight fitting lid. Let cool, uncovered, for 20 minutes. Refrigerate, uncovered, until cold, about 40 minutes. Cover tightly and freeze until needed. To thaw, transfer from freezer to refrigerator 12 - 24 hours before needed. Reheat in a large, covered soup pot over medium-low heat. Bring to simmer and cook for 5 minutes. Maque Choux Chicken Recipe Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 18 ea Young tender corn 1 ea Large spring chicken 1 ea Large onion, finely chopped 1/2 ea Bell pepper, chopped 1 ea Large tomato, small pieces 1 t Salt 1 t Sugar 1 x Black pepper 2 T Cooking oil 1 x Milk, if needed Cut corn off cob, and then scrape ears with back of knife to obtain milky pulp in a heavy iron pot, brown the chicken in oil a few pieces at a time, until all sides are done. Add corn, onions and the rest of the ingredients to the pot. Stir mixture frequently while cooking over low flame for 30 minutes. If mixture is too dry, add a small amount of milk. Will serve four. Marbella Chicken Recipe Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- MMMMM-----------------THE SILVER PALATE COOKBOOK---------------------- 4 ea Chickens,2 1/2lb ea -- quartr'd 1 ea Garlic head, peeled & pureed 1/4 c Dried oregano 1 ea Coarse salt, to taste 1 ea Ground black pepper,to taste 1/2 c Red wine vinegar 1/2 c Olive oil 1 c Pitted prunes 1/2 c Pitted spanish green olives 1/2 c Capers with a bit of juice 6 ea Bay leaves 1 c Brown sugar 1 c White wine 1/4 c Italian parsley, finely chop In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight. Preheat oven to 350F. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them. Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow juice. With a slotted spoon transfer chicken, prunes, olives and cpaers to a serving platter. Moisten with a few spoonfuls of pan juices and springle generously with parsley. Pass remaining pan juices in a sauceboat. To serve C hicken Marbella cold, cool to room temperture in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juice over chicken. Marengo Chicken Recipe Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Course Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces Fresh Mushrooms 2 tablespoons Vegetable Oil 3 tablespoons Chicken Parts 2 Whole Tomatoes -- ¥broken up 1/2 cup Dry White Wine or Apple Juice 1 1/4 teaspoons Salt 1 pinch Ground Black Pepper 1 clove Garlic -- crushed 2 tablespoons Flour 1/4 cup Water 1/2 teaspoon Grated Lemon Rind 1 teaspoon Parsley -- chopped Rinse, pat dry and slice mushrooms (makes about 4 cups). In large skillet heat oil until hot; add mushrooms and saute until golden, about 5 minutes. Remove with a slotted spoon and set aside. Add chicken; brown on all sides; drain off drippings. Add tomatoes, wine, salt, black pepper, garlic and reserved mushrooms. Bring to a boil; reduce heat and simmer, covered, until chicken is tender, 45 to 50 minutes. Combine flour, water and lemon rind. Add to skillet; cook and stir until thickened, about 2 minutes. Sprinkle with parsley. Marguerite Chicken Recipe Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tb Olive oil 1 tb Minced garlic 3/4 ts Salt 1/2 ts Cinnamon 1/2 ts Black pepper 1 3 lb chicken, skinned and .cut into 8 pieces 1 lb 4 oz red potatoes, cut into 1/8" thick slices 1/4 c White wine vinegar Option: Instead of the whole .chicken, you can use 2-3 .whole skinned chicken .breasts, cut in halves 1. Preheat the oven to 375F. Spray an 8" square baking pan with non-stick cooking spray. 2. In a large bowl, combine the oil, garlic, salt, cinnamon, and pepper. Add chicken and potatoes; toss well to coat thoroughly. 3. Arrange chicken in a single layer in prepared baking pan; add vinegar, then top evenly with potatoes. Bake 40-50 minutes, until potatoes are tender, chicken is cooked thoroughly and thigh juices run clear when pierced with a fork. Serve topped with pan juices. Lin's notes: Since we don't like dark meat, I used 2-3 whole skinned chicken breasts, cut in halves, and then cut in half again. I also peeled the potatoes, as Pat doesn't like potato skins. It turned out great! I served this with a green salad and white wine. Each serving provides: 3/4 fat, 2 proteins, 1/2 bread. Per serving: 199 calories; 18 gm protein; 8 gm fat; 14 gm carbohydrates; 14 mg calcium; 260 mg sodium; 50 mg cholesterol; 1 gm dietary fiber. Marinade Chicken Recipe Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Marinade Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon Fine sliced fresh ginger 1/4 cup Lemon juice 1/4 cup Olive oil 1 Green onion -- chopped 2 cloves Garlic 2 tablespoons Brown sugar 1/4 cup Soy sauce Combine marinade ingredients. Place in glass bowl or dish that will hold chicken in single layer. Add chicken; let marinate a minimum of 4 hours, turning occasionally. May be left in fridge, covered overnight. Remove chicken from marinade. Grill chicken on barbecue, basting with marinade at intervals, or bake 30 to 45 minutes in 350 F degree oven or until cooked through. Marinated Ginger Chicken Recipe Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ea 2 1/2-3 lb Frying Chicken 1/2 c Vegtable oil 1 t Grated Ginger Root OR 1 t Onion Salt 1/2 c Lemon juice 1/4 c Imported Soy Sauce 1 T Ground ginger 1/4 t Garlic Powder NOTE: When making this recipe, it tastes much better if you find sources for the exact ingredients such as the ginger root and Imported soy Sauce. They usually can be found in the local asian markets. Use domestic soy sauce and ground ginger as last option. Cut chicken in to serving parts if not already in that form. Place chicken in shallow baking dish. In small bowl, combine remaining ingredients; pour over chicken. Cover, refrigerate 4 hours or overnight, turning occasionally. Grill or broil as desired, basting frequently with marinade. Refrigerate leftovers Marsala Braised Chicken Recipe Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tb Olive oil 1 Fryer chicken, 3- 3 1/2 lbs. - cut up 1 tb Finely minced onion 1/2 c Marsala wine 1 t Tomato paste 1/2 c Low-sodium chicken broth 1/2 ts Salt 1/4 ts Freshly ground pepper 3 tb Unsalted butter This is one of those dishes that can be endlessly adapted. Substitute different wines or even vinegars for the Marsala to wind up with very different dishes. HEAT THE OIL in an oven-proof 12-inch skillet over high heat. Add the chicken and brown well. Remove and reserve on a plate. Preheat oven to 425F. Discard the cooking fat in the skillet, add onions, Marsala, tomato paste, chicken stock, salt and pepper. Bring to a boil. Replace the chicken thighs and transfer the skillet, uncovered, to the oven. Cook for 20 minutes, add the breasts and continue to cook another 12 to 15 minutes. Remove skillet from oven and remove chicken to a plate. Replace skillet on the stove top over high heat and reduce the cooking liquid until it becomes shiny and somewhat thickened. Remove from the heat and swirl in the butter. Arrange the chicken on a serving platter and strain the sauce over it. Mediterranean Chicken Recipe Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 lb Chicken, cut up 1/2 t Oregano 1/2 c Fine dry bread crumbs 1/2 t Thyme 1/2 c Parmesan cheese, grated 1/4 Epper 2 t Parsley flakes 1/4 c Melted butter 1 t Salt Snip skin off chicken. Combine all remaining ingredients except butter. Dip chicken in butter, then coat evenly with crumb mixture. Arrange chicken so pieces don't touch in large, shallow, buttered baking dish. Bake in moderate (350 degree) oven until chicken is tender, about 1 hour. Trim with parsley.
Mel's Huachinango Tikin Xic Chicken Recipe Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lb Red Snapper Chicken - can be used -instead of fish. 1/2 ts Salt 1 tb Achiote Paste* 1 t Oregano 5 Garlic cloves, peeled 6 Peppercorns, ground 4 tb Seville Orange Juice* 3 tb Water Olive Oil *If you don't have achiote paste, substitute 1 T. annato seed, ground.* If you don't have Seville orange juice, substitute 2 T orange juice and and 2 T cider vinegar. Combine all ingredients except fish and olive oil in a blender. Blend completely to a paste. Smear the paste onto the fleshy side of the snapper. Allow to marinate overnight. Heat up a charcoal grill. When ready, coat each piece of snapper in olive oil. Then cook approximately 7-10 minutes per side, depending on thickness. Mexican Salad Chicken Recipe Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c Cooked Chicken -- Cut Up 1/4 c Dairy Sour Cream 1/4 c Mayonnaise Or Salad Dressing 1/4 c Carrot -- Finely Chopped 2 T Cilantro -- Fresh,FinelySnipped 2 T Capers 2 T Pimentos -- Canned, Chopped 2 T Lime Juice 1/2 t Cumin -- Ground 1/2 t Oregano Leaves -- Dried 1/4 c Onion -- Chopped, 1 Small Lettuce Leaves 1 Avocado -- * Paprika * Avocado should be peeled and cut into wedges. ~--------------------------------------------------------------------- ~-- Toss all ingredients except lettuce, avocado and paprika. Serve on lettuce with avocado; sprinkle with paprika. Mexican Lasagne Chicken Recipe Recipe By :All Time Favorites Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons salad oil 1 large onion -- chopped 2 cloves garlic -- minced 1 red and green bell peppers -- seeded and chopped 2 cans tomato soup, condensed 1 can enchilada sauce 1 tablespoon chili powder 1 teaspoon cumin -- ground salt and pepper Fiesta Cheese Filing 2 cups cottage cheese 2 egg 1/3 cup parsley -- chopped 4 tablespoons green chiles -- diced 1 In Addition 10 ounces lasagna noodles -- cooked and drained 4 cups diced chicken 6 ounces sharp cheddar cheese -- thinly sliced 6 ounces monterey jack cheese -- thinly sliced Heat oil in a wide frying pan over medium heat. Add onion, garlic, and bell pepper; cook stirring often, until onion is soft(about 5 minutes). Add soup, enchilada sauce, chili powder, and cumin. Bring to a simmer; then simmer, stirring often, until thickened (about 10 minutes). Season to taste with salt and pepper. Prepare Fiesta Cheese Filling. -- In a large bowl, stir together cottage cheese, eggs, chopped parsley and diced green chiles. Arrange half the noodles over bottom of a lightly greased shallow 3 1/2 - 4-quart rectangular baking pan, Spread half the cheese filling over noodles; top with half the sauce, Scatter half the chicken over sauce; top with half the sliced cheeses. Repeat layers to use remaining noodles, cheese filling, sauce, chicken and sliced cheeses. Cover with foil. (At this point, you may refrigerate until next day.) Bake, covered, in a 375 degree oven until bubbly and heated through (about 35 minutes; about 50 minutes if refrigerated). Uncover and let stand for about 5 minutes before serving. Makes 10 to 12 servings. MidEastern Chicken Recipe Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c Oil 2 Lemons, juiced 2 tb Garlic powder 1/4 ts Saffron 2 1/2 lb Chicken, cut-up 1/4 ts Nutmeg 1 cn (7 oz) green olives 4 c White wine 1 Onion, diced Use blender to combine oil, lemon juice, garlic and saffron. Rub this mixture on chicken pieces. Place remaining ingredients in pan with chicken. Simmer covered for 20 to 30 minutes. Serve with LEMON RICE. Serves 4. Miss Allie's Casserole of Rice and Chicken Recipe Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Chicken,3-4 lb* Salt Pepper 1 Onion,lg,mild,peeled/chopped 1 cn Mushrooms,drained (4 oz) 4 T Butter,cut into small pieces 3 c Chicken stock,boiling 1 c Rice,long-grained,uncooked 1. Preheat oven to 350'F. 2. Place half of the chicken in a Dutch oven (or heavy casserole with tight-fitting lid) and season with salt and pepper. 3. Cover with the onions, mushrooms and half of the butter. Cover with remaining chicken, season, and dot with butter. Cover and bake for about 45 minutes. Remove chicken pieces; add rice and stir into cooking fat. Add the boiling stock. Place chicken over mixture. Recover and bake for about 1 hour, or until rice and chicken are tender and almost all liquid has been absorbed. Mole Chicken Recipe Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tb Oil 2 1/2 lb Chicken pieces 2 tb Minced garlic 3/4 c Diced onion 2 c Chicken broth 1 c Peeled seeded tomatoes - (canned) 2 tb Epazote or oregano 1/4 lb Assorted Mexican chiles -such as pasilla, guajillo - and mulata - stems and seeds removed 1/2 ts Ground cloves 1 tb Cocoa powder 1/2 ts Cinnamon 1/4 c Shelled almonds HEAT THE OIL in a large, lidded skillet and brown the chicken pieces on all sides. Add all other ingredients, bring to a boil, cover, reduce heat to low and simmer until chicken is done, about 30 minutes. Remove the chicken to a platter and set aside. Place the cooking liquid in a blender or food processor and blend until as smooth as possible. Return the sauce to the skillet, replace the chicken and cook everything together another 10 minutes. Serve with tortillas, rice, beans and tamales. Moroccan Chicken Recipe Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Chickens, quartered 2 lb Chopped onions (NOT A TYPO!) 9 oz Raisins 3 oz Pine nuts 1/2 c Honey Paprika Salt Cloves Salt and paprika chickens. Brown in oil. In another skillet, saute onions until clear. Add raisins, cloves, and pine nuts; saute a few minutes more. Remove from heat and add honey. Adjust seasonings to taste. Place chicken in baking dish, cover with mixture and bake at 325F for 1 hour or until nicely browned and tender. This recipe came from a Moroccan restaurant in the old quarter of Jerusalem. The owners generously gave us this recipe at our request -- in a mixture of Hebrew and Arabic with metric measurements. Many people contributed to the translation, and the result is worth their efforts. So to be faithful, you should actually use 2.2 pounds of onions -- 1 kilo! Much Lighter Chicken Casserole Chicken Recipe Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tb Corn-oil margarine 6 tb Unbleached flour 1 1/4 c Defatted chicken stock 1 c Non-fat milk 1/2 ts Salt 1/8 ts Garlic powder 1/8 ts Freshly ground black pepper 4 c Cooked diced chicken - without skin 1/4 c Calorie-reduced mayonnaise 2 c Diced celery 2 tb Chopped onion 2 tb Freshly squeezed lemon juice 2 c Cooked cooled rice 1/4 c Sliced almonds - toasted in preheated - 350-degree oven - 8 to 10 minutes Melt margarine in medium saucepan. Add flour and stir over medium heat 1 minute. Do not brown. Add chicken stock and milk. Using a wire whisk, stir over medium heat until mixture comes to a boil. Add salt, garlic powder and pepper; continue to cook 1 minute more. In large mixing bowl, combine sauce with chicken, mayonnaise, celery, onion, lemon juice and rice. Mix well and pour into a casserole sprayed with non-stick vegetable coating. Top with toasted almonds. Bake in preheated 350-degree oven 50 to 60 minutes until hot and bubbly. Makes about 7 cups OR 6 (1-cup) servings. NUTRITIONAL INFORMATION: Each serving contains approximately 399 calories; 83 milligrams cholesterol; 17 grams fat; 449 milligrams sodium. Mulligatawny (Sri Lanka) Chicken Recipe Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 steaming chicken 10 cup water 2 teaspoons salt 1/2 teaspoon black peppercorns -- whole few celery leaves 2 medium onions 4 whole cloves 1 tablespoon coriander -- ground 1 teaspoon cumin -- ground 1 teaspoon fennel -- ground 1/2 teaspoon turmeric -- ground 2 cloves garlic -- chopped 1 teaspoon ginger -- finely grated 1 stick cinnamon -- (5 cm) 500 grams ripe tomatoes -- diced 2 teaspoon ghee 10 leaves curry 1 cup coconut milk -- thick lemon juice -- to taste Cut chicken into joints and put into a large saucepan with sufficient water to cover. Add salt, peppercorns, celery leaves and 1 onion peeled and stuck with the whole cloves. Bring to the boil on high heat, then turn heat low, cover and simmer for 30 minutes. Add coriander, cumin, fennel, turmeric, garlic, ginger, cinnamon, and tomatoes and simmer for a further hour or until chicken is tender. Strain stock into a large bowl. When chicken is cool enough to handle, cut the flesh into dice and return to the stock. Slice the remaining onion. hot. Wash out pan in which chicken cooked, dry it well and in it heat the ghee. Fry the curry leaves and sliced onion until the onion is well browned, then pour stock into pan and let it come to the boil. Reduce heat, stir in coconut milk and when soup returns to simmering point again remove from heat. Taste and add lemon juice to sharpen the flavour. If necessary add more salt. Serve Mushrooms and Chicken Alla Cortina Chicken Recipe Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Chicken Main Course Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Fresh Mushrooms 5 tablespoons Butter or Margarine -- divided 2 cups Cooked Chicken -- diced 3 cubes Chicken Bouillon 2 cups Boiling Water 3 tablespoons Flour 3/4 cup Romano or Parmesan Cheese -- grated 1/8 teaspoon Ground White Pepper 1 pound Spaghetti -- cooked 1 cup Heavy Cream Rinse, pat dry and slice fresh mushrooms (makes about 5 cups). In large skillet heat 2 tablespoons of the butter. Add the mushrooms and saute 5 minutes. Add chicken; cook until heated; set aside. Dissolve bouillon cubes in boiling water; stir in cream; set aside. In a large saucepan heat remaining 3 tablespoons butter. Stir in flour, blend well. Gradually mix in bouillon and cream mixture. Cook and stir over low heat until slightly thickened. Stir in cheese and white pepper. Add reserved mushrooms and chicken; heat only until hot. Serve over hot spaghetti. Mushroom Sauce Chicken Recipe Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Low-cal Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Chicken -- cut up, skinned 1 can Mushroom soup 1/2 cup Milk 1/2 pound Mushrooms 1/2 cup Sherry Place chicken in casserole dish. Mix together remaining ingredients and pour over chicken. Cover. Bake at 350F for 45 minutes. Mushrooms Mediterranean Chicken Recipe Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Appetizer Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Fresh Mushrooms 3 pounds Chicken Parts 1/3 cup Scallions (green onions) -- thinly sliced 1 (8 ounce) ca Tomatoes -- broken up 1 1/4 teaspoons Salt 1/4 teaspoon Ground Black Pepper 1/2 cup Proscuitto -- thinly sliced, cut i 2 tablespoons Olive Oil 4 tablespoons Butter or Margarine -- divided 1 clove Garlic -- minced 1/4 cup Dry White Wine or Chicken Broth 1/2 teaspoon Oregano Leaves -- crushed 1/4 cup Parsley -- chopped Rinse, pat dry and slice fresh mushrooms (makes about 5 1/2 cups) and set aside. In a large skillet heat oil until hot. Add chicken, a few pieces at a time; brown, about 5 minutes on each side. Remove and set aside. In the same skillet melt 3 tablespoons of the butter. Add reserved mushrooms; saute for 3 minutes; remove and set aside. In the same skillet melt remaining 1 tablespoon butter. Add scallions, garlic; saute for 1 minute. Add tomatoes, wine, salt, oregano and black pepper; stir to loosen browned particles. Return chicken to skillet; bring to the boiling point. Reduce heat and simmer, covered, until chicken is fork-tender, about 30 minutes. Stir in parsley and reserved mushrooms; simmer, uncovered, for 5 minutes. Spoon onto a heated platter; garnish with ham. Serve with noodles, if desired. Mustard and Wine Sauce Chicken Recipe Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Poultry Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Frying chicken 2 tablespoons Oil, preferably peanut 2 large Garlic cloves -- sliced 2 tablespoons Chopped shallots 1/2 cup Dry white wine 1 cup Leeks -- sliced into 2" pieces Salt and pepper -- to taste 3 tablespoons Dijon mustard 1/4 cup Whipping cream Cut chicken into serving size pieces. Saute in hot oil until browned. Remove from pan, drain all but a little oil from pan. Add garlic and shallots; cook 1 minute. Add wine and return chicken to pan. Cover and simmer until tender, about 15 minutes. Add more wine if needed. Increase heat, add leeks, toss and cook briefly. Season with salt and pepper. Cover and cook over medium heat for 3 minutes. Stir in mustard and cream. If sauce is too thick, thin it with a little wine. Also, please consider sharing our helpful website with your online friends.
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