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.

cornish game hens with garlic and rosemary

Ingredients

• Servings: 4
• 4 cornish game hens
• salt and pepper to taste
• 1 lemon, quartered
• 4 sprigs fresh rosemary
• 3 tablespoons olive oil
• 24 cloves garlic
• 1/3 cup
• 1/3 cup low-sodium chicken broth
• 4 sprigs fresh rosemary, for garnish

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 450 degrees f (230 degrees c).
• rub hens with 1 tablespoon of the olive oil. lightly season hens with salt and pepper. place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. roast in preheated oven for 25 minutes.
• reduce oven temperature to 350 degrees f (175 degrees c). in a mixing bowl, whisk together , chicken broth, and remaining 2 tablespoons of oil; pour over hens. continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. baste with pan juices every 10 minutes.
• transfer hens to a platter, pouring any cavity juices into the roasting pan. tent hens with aluminum foil to keep warm. transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. cut hens in half lengthwise and arrange on plates. spoon sauce and garlic around hens. garnish with rosemary sprigs, and serve.

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.

Skillet-braised Brussels Sprouts

Ingredients

• Servings: 4
• 4 slices thick-cut bacon, sliced into 1/4-inch strips, or more to taste
• 1 pound brussels sprouts, trimmed and halved, or more to taste
• 1 clove garlic, thinly sliced, or more to taste
• 1/2 cup chicken stock, or more as needed
• 1 tablespoon butter, or to taste
• 1 tablespoon balsamic vinegar, or more to taste
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• place bacon in a large skillet over medium-low heat; cook until just crisp, about 10 minutes. transfer bacon to a paper towel-lined plate, reserving bacon grease in skillet.
• increase heat to medium-high under skillet; saute brussels sprouts in the bacon grease until lightly browned, 2 to 3 minutes. add garlic to brussels sprouts; saute until garlic is fragrant, 1 to 2 minutes.
• pour chicken stock over brussels sprouts mixture and cover skillet with a lid; simmer until brussels sprouts are bright green, 4 to 5 minutes. remove lid and continue simmering until liquid is evaporated and sprouts are tender, about 5 more minutes.
• remove skillet from heat and stir bacon, butter, vinegar, salt, and pepper into brussels sprouts mixture until butter is melted.

hasenpfeffer (rabbit stew)

Ingredients

• Servings: 4
• 3 pounds rabbit meat, cleaned and cut into pieces
• 1/2 teaspoon salt
• 1/3 cup all-purpose flour
• 1/2 pound bacon, diced
• 1/2 cup finely chopped shallots
• 1 clove garlic, finely chopped
• 1 cup dry red
• 1 cup water
• 1 tablespoon chicken bouillon granules
• 1 tablespoon currant jelly
• 10 black peppercorns, crushed
• 1 bay leaf
• 1/4 teaspoon dried rosemary, crushed
• 2 teaspoons lemon juice
• 3 tablespoons water
• 2 tablespoons all-purpose flour
• 1/8 teaspoon dried thyme, crushed

Recipe

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

Ready Time: 2 hrs


• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain on paper towels and set aside. sprinkle rabbit with salt and coat with 1/3 cup flour, shaking off excess. brown rabbit in remaining bacon fat. remove from skillet, along with all but 2 tablespoons of the fat, and reserve.
• saute shallots and garlic in skillet for about 4 minutes, until tender. stir in , 1 cup water and bouillon. heat to boiling, then stir in jelly, peppercorns, bay leaf, and rosemary. return rabbit and bacon to skillet. heat to boiling, then reduce heat to low. cover and let simmer about 1 1/2 hours or until rabbit is tender.
• remove bay leaf and discard. place rabbit on a warm platter and keep warm while preparing gravy.
• to make gravy: stir lemon juice into skillet with cooking liquid. combine 3 tablespoons water with 2 tablespoons flour and mix together; stir mixture into skillet over low heat. finally, stir in thyme. pour gravy over stew and serve, or pour into a gravy boat and serve on the side.

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.

garlic quinoa

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1 tablespoon minced garlic
• 2 cups chicken broth
• 1 cup quinoa

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 30 mins


• melt butter in a saucepan over medium heat. cook and stir garlic in melted butter until just browned, about 5 minutes.
• pour chicken broth into the saucepan; add quinoa and stir. bring the mixture to a boil, reduce heat to low, cover, and simmer until liquid is absorbed, about 15 minutes.
• remove saucepan from heat and rest mixture 5 minutes before fluffing with a fork.