chicken and red sauce

Ingredients

• Servings: 12
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 3 pounds skinless, boneless chicken breast halves
• 1 tablespoon paprika
• 1 cup brown sugar
• 1 cup red
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• heat oil in a large skillet over medium high heat. cook garlic in oil until tender. place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
• drain oil from skillet. sprinkle chicken with paprika and 1 cup brown sugar. pour red around chicken. cover, and simmer about 15 to 20 minutes; lightly baste chicken with sauce while cooking. season to taste with salt and pepper.

easy coq au vin

Ingredients

• Servings: 8
• 1 tablespoon vegetable oil
• 1 (4 pound) whole chicken, cut into pieces
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 1 1/2 cups red
• 1 1/2 cups chicken stock
• 1 onion
• 1 tablespoon cornstarch
• 1/3 cup water

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• heat oil in a large skillet over medium high heat. season chicken parts with salt, pepper and garlic powder and saute until lightly browned, about 5 to 7 minutes.
• place in a shallow dish or bowl. dip chicken pieces into , one at a time, and return to skillet. add any remaining , stock and onions, stir together and reduce heat to medium.
• cover skillet and cook for 30 minutes or until chicken is cooked through and no longer pink inside. in a small bowl, mix together cornstarch and water and add mixture to sauce to thicken; cook an additional 2 to 3 minutes and serve.

Sweet And Sour Chicken I

Ingredients

• Servings: 8
• 1 (8 ounce) can pineapple chunks, drained (juice reserved)
• 1/4 cup cornstarch
• 1 3/4 cups water, divided
• 3/4 cup sugar
• 1/2 cup distilled vinegar
• 2 drops orange food color
• 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 2 1/4 cups self-rising flour
• 2 tablespoons vegetable oil
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 egg
• 1 1/2 cups water
• 1 quart vegetable oil for frying
• 2 green bell pepper, cut into 1 inch pieces

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr


• in a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. heat to boiling. turn off heat. combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. continue stirring until mixture thickens.
• combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, pepper, and egg. add 1 1/2 cups water gradually to make a thick batter. stir to blend thoroughly. add chicken pieces, and stir until chicken is well coated.
• heat oil in skillet or wok to 360 degrees f (180 degrees c). fry chicken pieces in hot oil 10 minutes, or until golden. remove chicken, and drain on paper towels.
• when ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. pour hot sweet and sour sauce over top.

Chicken

Ingredients

• Servings: 4
• 1/4 cup all-purpose flour for coating
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
• 4 tablespoons butter
• 4 tablespoons olive oil
• 1 cup sliced mushrooms
• 1/2 cup
• 1/4 cup cooking

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• in a shallow dish or bowl, mix together the flour, salt, pepper and oregano. coat chicken pieces in flour mixture.
• in a large skillet, melt butter in oil over medium heat. place chicken in the pan, and lightly brown. turn over chicken pieces, and add mushrooms. pour in and . cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Chinese Noodle Chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breasts
• 1 tablespoon vegetable oil
• 1/2 cup sliced onion
• 2 cups broccoli florets
• 2 carrots, julienned
• 2 cups snow peas
• 4 cups dry chinese noodles
• 1/4 cup teriyaki sauce

Recipe

• in a large skillet brown chicken in oil, stirring constantly until juices run clear.
• add the onion, broccoli, carrots and peas. cover skillet and steam for 2 minutes.
• add the chinese noodles and teriyaki sauce. stir noodles into chicken/vegetable mixture, making sure they are coated with sauce. when the noodles wilt, serve.

mashed potato, rutabaga, and parsnip casserole with caramelized onions

Ingredients

• Servings: 8
• 7 cups low-sodium chicken broth
• 3 pounds baking potatoes, peeled and cubed
• 1 1/2 pounds rutabagas, peeled and cubed
• 1 1/4 pounds parsnips, peeled and cubed
• 8 cloves garlic
• 1 bay leaf
• 1 teaspoon dried thyme
• 3/4 cup butter, softened
• 3 onions, thinly sliced
• salt and ground black pepper to taste

Recipe

• combine chicken broth, potatoes, rutabagas, parsnips, garlic, bay leaf, and thyme in a large pot. bring to a boil. reduce heat, and cover partially. simmer until vegetables are very tender, about 30 minutes. drain.
• transfer vegetables to large bowl. add 1/2 cup butter or margarine . use an electric mixer, beat mixture until mashed but still chunky. season with salt and pepper. transfer mashed vegetables to a buttered 13 x 9 x 2 inch baking dish.
• melt remaining 1/4 cup butter or margarine in a heavy large skillet over medium-high heat. add sliced onions. saute until beginning to brown, about 5 minutes. reduce heat to medium-low. saute until onions are tender and golden brown, about 15 minutes. season with salt and pepper. spread onions evenly over mashed vegetables. casserole can be prepared up to 1 day ahead. cover and refrigerate.
• preheat oven to 375 degrees f (190 degrees c). bake, uncovered, for 25 minutes, or until heated through and top begins to crisp.

Japanese Chicken Wings

Ingredients

• Servings: 6
• 3 pounds chicken wings
• 1 egg, lightly beaten
• 1 cup all-purpose flour for coating
• 1 cup butter
• sauce
• 3 tablespoons soy sauce
• 3 tablespoons water
• 1 cup sugar
• 1/2 cup vinegar
• 1/2 teaspoon garlic powder, or to taste
• 1 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• cut wings in half, dip in egg and coat with flour.
• heat butter in a large, deep skillet over medium-high heat. fry wings until deep brown. place in a shallow roasting pan.
• in a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. pour over wings.
• bake in preheated oven for 30 to 45 minutes, basting wings with sauce often.