Chicken portions go further than whole bird

Press, 31 October 1977, Page 16

Chicken portions go further than whole bird

By

CELIA TIMMS

Chicken is no longer regarded as a food too costly for anything but special occasions. A medium-sized chicken, which can be divided into . eight portions, should serve six. And the cost compares favourably with most meats. 1 find the most economical way to cook chicken is to serve it in pieces with vegetables in a sauce, rather than roast it whole. Chicken pieces are readily available and today’s recipes use the poultry in this form. CHICKEN FRICASSEE Chicken Fricassee is served in a creamy mushroom sauce and this recipe makes enough for four to six persons. You will need: 1350 g chicken or chicken pieces 2 tablespoons butter 1 clove garlic 1 cup dry white wine 1J cups chicken stock or 3 stock cubes (small) I onion 125 g mushrooms (4oz) 1 cup milk 2 tablespoons flour Additional tablespoon butter 2 tablespoons cream or evaporated milk Salt and pepper Method: Season the chicken pieces with salt and pepper. Melt butter in large pan and add the chicken and cook until lightly browned on all sides. Add crushed garlic, wine, and chicken stock, which can be made from three small chicken stock cubes, and the chopped onion. Cover and cook over low heat until just tender. Melt the addi-

tional butter in small pan and saute the sliced mushrooms until about half cooked; drain. When chicken is tender, remove the pieces from saucepan, blend flour with milk and add gradually to remaining liquid and stir over low heat until thickened and smooth. Return the chicken, add mushrooms and reheat. Simmer for 5-10 minutes. Taste for seasoning and just before serving add the cream. Keep hot but do not boil after the cream is added.

HAWAIIAN CHICKEN Hawaiian Chicken is also cooked with wine, with the addition of pineapple and a mild flavouring of spices. Serves six. You will need: 9-12 chicken pieces i cup soy sauce 1 cup white wine Juice of 1 lemon 2 onions 1 clove garlic I red pepper (optional) | teaspoon curry powder i teaspoon ground ginger J teaspoon pepper 125 g butter (4 oz) 6 canned pineapple slices Additional butter Flour II cups uncooked rice Method: Combine soy sauce, } cup wine, lemon juice, crushed garlic, curry powder, ginger and pepper and pour over the chicken. Marinate for several hours or overnight, turning occasionally. Melt butter in frying pan and saute the sliced onions until golden brown; remove onions and reserve. Dry chicken on paper towel

and toss in flour seasoned with salt and pepper. Cook in remaining butter in fry pan until browned on ail sides. Add cooked onions and marinade, cover and simmer gently for 45 minutes or until chicken is tender. Remove the pan cover for the last 15 minutes.

Cut drained pineapple slices in half and brown in the additional butter. Remove seeds from red pepper, cut in rings and fry until soft. Cook and drain rice, add the cooked red pepper and toss lightly. Heap on a large serving platter, arrange chicken pieces and pineapple around edge. Add the remaining $ cup wine to the pan juices, heat well and pour over. MEXICAN CHICKEN Mexican Chicken is a colourful dish containing rice, saffron, red pepper, black olives and peas. Serves four to six. You will need: — 8-10 chicken pieces 1 teaspoon salt 1 teaspoon paprika 1 teaspoon saffron } cup oil 25g butter (loz) 4 cups chicken stock (made from stock cubes) 1 bayleaf 1 large red pepper | cup black olives 1 cup green peas (fresh or frozen) 1 cup rice Method: Season the chicken pieces with salt and pepper. Heat oil and saute chicken until lightly browned on all sides; remove and drain off oil. Melt butter in pan, add saffron and rice and cook over medium heat for about 10 minutes, stirring frequently to ensure rice is well coated. Add stock, cover and simmer for 10 minutes. Return chicken pieces to pan, add bayleaf, chopped red pepper and olives. Cover and simmer 45 minutes or until chicken is tender. About 15 minutes before end of cooking time add the green peas.

CHICKEN CACCIATORA Chicken Cacciatora is a well-known dish from Italy and the main flavouring is tomato and red wine. Serves four to six. You will need:— 8-10 chicken pieces 2 tablespoons oil 2 cloves garlic 2 large onions 1,425-450 g can tomatoes 225 g mushrooms (8 oz) 1. teaspoon oregano i cup red wine Salt and pepper Chopped parsley.

Method: Heat oil and add crushed garlic, sliced onions and mushrooms. Brown lightly. Remove and reserve. Add chicken pieces and brown on all sides. Return vegetables to pan with tomatoes and their liquid, oregano and wine. Bring to the boil then cover and simmer gently for 30 minutes. Remove lid and continue simmering for 15 minutes or until liquid is reduced and chiecken very tender. Sprinkle with chopped parsley. Can be served with well-drained cooked noodles or rice. CHICKEN BONNE FEMME Chicken Bonne Femme is flavoured with bacon and

mushrooms and has additional new potatoes cooked with it. Serves four to six. You will need:— 8-10 chicken pieces 2 tablespoons butter 125 g bacon (4oz) 12 pickling size onions 12 button mushrooms 12 small new potatoes 2 cups chicken stock (made from stock cubes) 1 tablespoon flour Bouquet garni of parsley, bayleaf, celery Pinch of thyme Salt and pepper Method: Heat butter and saute chicken pieces until lightly browned; remove. Dice “bacon after removing rind and add to remaining butter in pan together with the whole peeled onions and mushrooms; brown lightly. Add flour, stirring well and cook for one or two minutes before adding stock. Continue stirring until thickened. Add chicken pieces and bouquet garni and seasoning to salt and pepper. Cover and simmer for 30 minutes then add the peeled whole potatoes. Cook for a further 30 minutes or until chicken and potatoes are tender.

CHICKEN PIE Chicken Pie is probably one of the most popular chicken dishes. This recipe has a shortcrust lined dish with a puff pastry top and serves six. You will need:— 225 g puff pastry (8oz) 225 g rich shortcrust (8 oz) 8-10 chicken pieces 8-10 rashers bacon (or less if large) 225 g mushrooms (8oz) or 1 medium size can 1 large onion 2 tablespoons chopped parsley Salt and pepper.

Method: Wrap each chicken piece in a rasher (or half rasher) of bacon after removing rind. If fresh mushrooms are used, saute in a little butter after slicing. Line a deep ovenproof dish with the rolled shortcrust and arrange the chicken, mushrooms, sliced onion, parsley and a seasoning of salt and pepper in it. Roll out puff pastry and cover pie, trim and flute edge, and use trimmings for leaf and rose decoration on top. Brush with glazing of egg yolk or milk and bake at 400 for 15 minutes. Reduce heat to 325 and cook for a further 1-1} hours.