Tier of the same old chicken recipes, any suggestions?

Answer 1

SOUTHERN CHICKEN STEW

1 whole chicken, or several boneless, skinless breasts
salt and pepper to taste
butter
flour
milk
1 can chicken broth
Texas Pete hot sauce

Parboil chicken in water until tender (usually about 2 hours). If using whole chicken, break meat into bite-size pieces and strain all bones, fat, and skin from soup. Reduce heat and make "thickening"- mix flour, milk, salt and pepper together until lumps disappear. Mix thickening with soup and stir well. Add Texas Pete or other hot sauce to taste. Mix in chicken broth and reheat until bubbly.

COQ AU VIN (CHICKEN WITH WINE)

3 to 3 1/2 lb. cut-up fryer chicken
1/2 c. all-purpose flour
1 tsp. salt
1/4 tsp. freshly ground pepper
6 slices bacon
6 sm. onions (1 to 1 1/2 inch in diameter)
1/2 lb. mushrooms, washed, trimmed and quartered
4 carrots, halved and cut into 2-inch lengths
1 c. chicken broth or dissolved chicken bouillon cube in 1 c. boiling water
1 c. red burgundy wine
1 clove garlic, crushed
2 shallots, minced
Bouquet Garni

BOUQUET GARNI:Tie 1/2 teaspoon thyme leaves, 1 bay leaf and 2 large sprigs parsley in a cheesecloth bag or place into a tea ball.:

If desired, bone chicken parts. Wash chicken parts and pat dry. In a large skillet, saute bacon on medium heat to render fat. Remove bacon, crumble and set aside.
Mix flour, salt and pepper. Coat chicken parts with flour mixture. Brown chicken in hot bacon drippings. Push chicken to one side; add carrots and onions. Stir until onions are tender, adding garlic and shallots after 2-3 minutes of cooking. Do not allow garlic to brown.

Drain off fat. Add bacon, broth, wine, and the Bouquet Garni.

Bring to a boil, reduce heat and simmer for 15 minutes. Add mushrooms and simmer, uncovered, for 30 to 45 minutes more or until chicken is tender.

Note: As an alternative for bacon, trim the bone from a 1/2 pound pork shoulder steak and cut the meat into 1/2 inch cubes, or use pancetta.

In a wide frying pan, cook pork in its own fat over medium-high heat until the meat is very well browned and crisp; set aside.

In the pork drippings, brown the chicken. (Can also omit the carrots.) Alternatively, add 2 tablespoons Dijon mustard when adding the wine (instead).

TO SERVE: Remove chicken, onions, carrots, and mushrooms to a heated platter with a slotted spoon. Remove and discard Bouquet Garni.

Thicken cooking liquid by stirring in 1 to 2 tablespoons flour and simmering for a few minutes. Spoon some sauce over chicken.

Serve remaining sauce as an accompaniment. Skim off excess fat. Serve in pan in which Coq Au Vin was cooked or a large shallow serving dish.

If desired, sprinkle chicken with snipped fresh parsley.


TURKEY OR CHICKEN A LA KING

2/3 chicken breast or
leftover turkey (about 2 cups)
1 medium onion
2 cloves garlic, chopped
1/2 cup celery, diced
1 small jar pimientos
1/4 cup Worcestershire sauce
2 cans mixed vegetables (or frozen)
1 can cream mushrooms soup
1 can cream celery soup
1 can cream chicken soup
1 small can mushrooms
3 or 4 cups milk (per thickness of sauce)
1 teaspoons Old Bay
salt / pepper to taste

Brown chicken in skillet with oil; in same skillet, cook chopped celery until tender, then sauté onions and garlic. In a big pot with a lid, add small jar pimientos, Worcestershire sauce, creamed soups, milk, and vegetables. Add the seasoning. Simmer at low heat for 30 minutes or until hot. Add every thing from skillet to the pot and stir together. Serve over toast, rice or noodles.

Answer 2

Easy chicken and noodles

1 pkg of bowtie or penne noodles
1 lb chicken breast, diced and boneless
1 onion, peeled and diced
1 can cream chicken soup
sour cream, optional
salt/pepper

Cook noodles acording to the package.

While the noodles are cooking, in a skillet add 3 tsp of oil. On med/high heat sautee the diced onions and mushrooms for 3 minutes. Add the chicken and cook for 5-10 minutes.

Add cream of mushroom soup into meat mixture, mix well.
Lower heat to med/low. Cover and let cook for 15 minutes, stirring occassionally. When meat is cooked, turn off heat. Add a few dollops of sour cream and mix. Cover and wait for noodles to be cooked.

Drain the noodles, and serve meat over a plate of noodles
Serves 2-3



SPINACH SALAD
2 bunch fresh spinach washed and dried, or cheat and get the prewashed ones at the market
1 c dried cranberries
1/2 cup chopped pecans or walnuts or both.
1/4 c sunflower seeds
feta cheese
a viniagrette dressing

Mix ingredients together and add dressing before serving.
serves 4-6


JELLO DESSERT
1 pkg large jello, any flavor
coolwhip
fresh fruit

Make the jello as on the package but use 1/2 cup less water.
Add fresh fruit like fresh strawberries, grapes, chopped apples. Let it gel for 4-6 hours. Mix up the jello and add 1/4 tub of cool whip. Add more if desired. Mix well, and its like an ambrosia.

Put the mix in a glass, and top with more fresh fruit or coolwhip.
Serves 4

Answer 3

2-3 cloves garlic minced
1/4 cup balsamic vinegar
sea salt and cracked peeper to taste
mix all ingredients together with chicken and marinate over night or two hours then BBQ.

OR

coat frying pan with olive oil place chicken thighs skin side down. Cook for three minutes turn to cook other side for three more minutes. Take chicken out and set aside. Add chopped onion,garlic,mushrooms to hot pan cook two minutes until softened. Sprinkle flour over veggies(about 2 tablespoons) cook for 2 minutes so the flour doesn't taste raw. Stir in chicken broth slowly while whisking. Add chicken back in pan. Spoon mixture over chicken put in a preheated 350 oven for one hour. ENJOY

Answer 4

This works great with chicken, roast, pork, or just about anything. It's GREAT for like a Sunday meal.

2 cans of Cream of Mushroom Soup
2 cans of French Onion Soup
2 cans of beef consume'
(optional)
1 cup of diced russett potatoes
1 cup of chopped carrots
1 cup of pearl onions (those tiny ones) yellow or white

Mix all the above in a good size crock pot and whisk it together to break up the cream of musroom and incorporate everything. Next, lay the chicken (or whatever) down in the mixture, piece by piece. I usually do 2 breasts per person to make sure there's enough. Put the lid on the crock pot and turn it on low and just let it go. I'm not sure of the exact time to let it cook, but if you cook it on low, you won't burn it. I start mine the night before we're going to eat (7:00 pm start it & around noon the next day eat it). When it's done...OMG is it good! The potatoes just MELT in your mouth with the flavor of the gravy. Let me know how you like it :)

Answer 5

Take some chicken thighs, remove the skin but don't throw away.
place a pad of butter on top and then salt and pepper. place the skin back on. Place another pad of butter on and salt and pepper again. Take the outer ring of a whole onion off and cut it in half. place on top of chicken cradle side down. bake at 400 Degrees until done to taste. I prefer the skin to get a little crispy. The butter and the onion and the skin help keep the chicken juicy.

Answer 6

Chicken Saltimboca Aka Chicken "jump Into the Mouth" Recipe
A authentic Italian recipe that is a mix of my own and that of a recipe I saw on Everyday italian
6-8 thinly pounded chicken breasts, about
salt and pepper
6-8 slices prosciutto
1 1/2 cups spinach, drained
2 tablespoons olive oil (for spinach)
2 tablespoons olive oil (for pan)
1 cup fresh grated parmesan cheese
1/2 lemon
1 (14 1/2 ounce) can chicken broth
6 servings

1. put spinach in a bowl and season with olive oil, salt and pepper to taste, set aside season chicken with salt and pepper lay chicken flat and top each piece of chicken with one slice of proscuitto top each chicken with a thin layer of spinach sprinkle each chicken with parmesan cheese roll each chicken and pin with two toothpicks, roll them as tight as you can.
2. heat olive oil in pan and place chicken in pan cook for about three minutes per side add chicken broth squeez a little bit of the lemon into pan turn heat to medium low and simmer for ten minutes remove chicken from pan turn heat to low until sauce thickens up just a little bit, poor over chicken and serve.

Answer 7

Make chicken fajitas. Broil chicken tenders and add them in strips with sauteed peppers and onions. Season with fajita seasoning or sauce. Roll them up in warm flour tortillas and serve with sour cream. Yummy and easy.

Answer 8

I like to do spaghetti, instead of using hamburger, shred up chicken! It's great!

Answer 9

are you just looking for chicken recipies?? just go online and you can find millions of recipies... like the food network website

Answer 10

Add bacon