Quick chicken

Press, 30 January 1984, Page 12

Quick chicken

COOKING with

Celia Timms

With chicken so frequently offered on ‘special’ it can be quite an economical family dish, especially if cooked as a casserole with the addition of vegetables, rice, pasta, etc. Three of the following recipes have the additional advantage of quick preparation — they are cooked in less than 30 minutes — and are glamorous enough to serve at a dinner party. Chicken casserole (Arroz con Polio) This Spanish recipe provides a dish of flavour and interest and is economical, as a medium size chicken or a kilo of chicken pieces will serve six. You need: 3 shallots 1 onion 2 tablespoons oil 1 medium size chicken or chicken pieces 3 tomatoes 1 cup chicken stock (stock cube) 1 bayleaf; 1 tablespoon chopped parsley % teaspoon saffron; salt and pepper 225 g rice 1 green pepper ■A cup dry sherry Flour Method: If whole chicken is used, joint into 8 pieces using the carcase to make the chicken stock. Slice shallots and onion finely; peel, seed and chop tomatoes; mix saffron with a spoonful of warm water; slice green pepper. Cook onions and shallots in hot oil until golden. Remove from pan and set aside. Toss chicken in seasoned flour then add to pan and cook until browned on all sides. Return onion and shallots to pan, add tomatoes, stock, bayleaf, parsley, saffron mixture, salt and pepper to taste. Cover and cook on top of stove, in frypan or in a casserole in the oven for 30 minutes. Add the rice, green pepper and sherry and cook for a further 20 minutes. Serve very hot. Lemon chicken Using chicken breasts, this dish is in the gourmet tradition and can be prepared and cooked in less than an hour. To serve six you need: 3 chicken breasts, skinned, boned and halved 3 dessertspoons lemon juice Salt and pepper Oil for frying 250 g mushrooms 1 tablespoon butter IV2 tablespoons flour

% cup chicken stock *A cup Vermouth 1 cup cream Additional 2 tablespoons butter cut into % in cubes Method: Dry chicken breasts completely with paper towels and rub on both sides with one teaspoon lemon juice and a little salt and pepper. Heat oil in large frypan or skillet then add chicken, turning frequently, and saute until cooked but not browned. Arrange on serving platter and keep warm. Add mushrooms to pan with 1 dessertspoon lemon juice. Cook for three minutes, stirring continually; remove with slotted spoon and scatter over the chicken breasts. Cover platter tightly with foil and keep warm in oven. Stir one tablespoon of butter into liquid remaining in pan then add the flour and continue to stir until blended. Pour in stock and vermouth and cook until thickened, stirring continually. Reduce heat to lowest point and leave to simmer for 10 minutes. Add cream gradually and continue to simmer over very low heat until quantity is reduced to one cupful. Remove from heat and whisk in the chilled butter cubes and the remaining teaspoon of lemon juice. Taste for seasoning. Drain off any liquid that has collected on platter of chicken then strain sauce over chicken to mask it completely. Serve at once. Chicken with peaches Cooked in about 30 minutes, this delicately flavoured dish again uses chicken breasts. The liqueur can be replaced with a spoonful of Raro powder. For six servings you need: 1 small can sliced peaches 3 tablespoons margarine or butter 3 whole chicken breasts, boned, skinned and halved 1 teaspoon garlic salt 'A teaspoon thyme; >A teaspoon rosemary 6 very thin slices lemon (unpeeled)

*A cup orange flavoured liqueur (Cointreau) or Raro powder to taste 1 dessertspoon cornflour ‘A cup pine nuts (optional) Method: Drain peaches, reserving about two-thirds cup juice. Melt margarine or butter in large pan or skillet and brown chicken on both sides, turning only once. Turn heat to low. Sprinkle over garlic salt, thyme and rosemary. Add lemon slices and pour the peach juice over all. Cover pan only lightly, allowing steam to escape and cook for 20 minutes until chicken is tender but not dry. Remove to heated platter. Blend liqueur with cornflour and pour into pan, stirring constantly until mixture boils and thickens. Stir in peach slices and spoon over chicken. Sprinkle with pine nuts.

Chicken with wine sauce Crumbed chicken breasts baked in the oven in a well flavoured sauce for 25 to 30 minutes. To serve four you need; 2 whole chicken breasts, boned, skinned and halved 3 large eggs 1 tablespoon water 1 tablespoon dry mustard I’A cups dry fine breadcrumbs 3 tablespoons vegetable oil 4 tablespoons margarine or butter cup tomato sauce *A cup white wine 1 cup sliced mushrooms, fresh 1 small onion or 3 to 4 spring onions Method: Pound chicken breasts with rolling pin until very thin, after halving. Beat together eggs, water and mustard. Season breadcrumbs with pepper and salt. Dip chicken into egg and then crumbs and again into egg mixture then crumbs again. Leave in refrigerator for 30 minutes. Brown chicken pieces on both sides in the combined oil and margarine and place in a single layer in a greased casserole. Combine tomato sauce, wine, mushrooms and chopped onion and spoon over chicken. Cover and bake at 180 C for 25 to 30 minutes.