Chicken Recipes and Poultry Recipes

This is delicious! Chicken comes out very tender and sweet with a hint of curry.

1 cup honey
1/2 cup mustard
1/2 cup margarine
1/2 teaspoon chili powder
1/2 teaspoon curry
3/4 teaspoon salt
1/2 teaspoon pepper
4 pounds chicken leg with thigh, skinned

Mix ingredients in a saucepan (except chicken) and heat stirring frequently to combine all ingredients. Bring to a rapid boil then dip chicken parts (skin removed patted dry) into the sauce. Bake covered with the rest of the sauce for one hour in a 350 degree oven basting once or twice.

4 chicken leg quarters
4 cups extra virgin olive oil, more as needed
Salt and pepper to taste
10 sprigs fresh thyme
1 head garlic, cut in half

Heat oven to 300 degrees. Put chicken in a pan just large enough to fit it comfortably and deep enough for oil to completely cover chicken. Add remaining ingredients. Place on stovetop over medium-high heat, and cook only until bubbles come up. Transfer pan to oven, uncovered. Cook for about two hours; oil should be bubbling, but just barely; adjust oven heat as necessary. When done, meat can be easily pierced with a hin-bladed knife. Cool slightly, then remove chicken from oil. Strain and reserve oil for another use (store in refrigerator). Meat may be refrigerated for several days before using. To reheat, put 2 tablespoons reserved oil into a skillet over medium heat. Add chicken and cook on both sides until nicely browned, 15 minutes. Serve hot or at room temperature, preferably on a bed of dressed greens. Yield: 4 servings.

Chicken Creole

4-6 pieces of chicken
Paprika
slat & pepper
1/2 cup chopped onion
1/2 chopped green pepper
1/4 cup chopped celery
1 can stewed tomatoes
1 can sliced mushrooms
1/4 teaspoon thyme
2 T quick cooking tapioca
Fluffy rice

Sprinkle chicken with paprika, S&P. Broil for about 15 minutes or until browned; drain. Place browned chicken in crock pot. Mix remaining ingredients except rice and pour over chicken. Cover and cook on low setting for 6-8 hrs or high for 2-3 hrs. Remove chicken from sauce before serving. Serve sauce over hot fluffy rice.

1 cup honey
1 cup spicy brown mustard -- prepared
1 cup all-purpose flour
1 cup bread crumbs -- fresh
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic -- granulated
4 pounds chicken breast -- skinless, boneless,

Combine honey and mustard; mix well. Combine flour, crumbs, salt, pepper and garlic; mix well. Dredge chicken strips in flour-crumb mixture; shake off excess. Deep-fry in 375 degrees F oil about 1-1/2 minutes or until completely cooked and golden brown. Serve chicken fingers with sauce on the side.

Chicken with Cherry Tomatoes and Ginger

2 Tbsp oil
2 skinless, boneless chicken breasts, cubed
1 inch fresh ginger, chopped or grated
2 cloves garlic
1 pint (about 15) cherry tomatoes
1/4 cup water
1 cup frozen peas, still frozen
salt
pepper

Heat a frypan over medium-high heat, add the oil. Add the chicken, ginger and garlic to the frypan, and cook for 2-3 minutes, until the chicken starts to change colour. Add the whole cherry tomatoes, water and peas. Cover and cook for another 4 minutes, or until the peas are done. Season with salt and pepper and serve.

Creamy Italian Crockpot Chicken Recipe

You'll find this delicious Creamy Italian Crockpot Chicken recipe by clicking on the link.

Garlic Chicken

3-lb. Frying Chicken, cut into serving pieces
Salt and Black Pepper to Taste
2 Tbs. Olive Oil
1/2 cup Dry White Wine
1/8 cup (2 Tbs.) Vermouth
2 Tbs. fresh Parsley, chopped
2 Tbs. fresh Basil, chopped
1 Tbs. fresh Oregano, chopped
Dash of Crushed Red Pepper Flakes
20 cloves Garlic, peeled (20 is correct)
2 stalks Celery, sliced
Juice of 1 Lemon
Peel of 1 Lemon

Remove the skin from the chicken pieces, if so desired. Sprinkle the chicken pieces with salt and pepper.

Warm the olive oil in a heavy skillet over medium-high heat. Brown the chicken on all sides, and remove to a platter when golden.

In a large mixing bowl, blend together the white wine, vermouth, parsley, basil, oregano, and red pepper flakes. Add the garlic and celery, and mix to coat. With a slotted spoon, transfer the coated vegetables to a slow cooker. Add the chicken pieces to the remaining herb and wine mixture and coat well.

Place the chicken on top of the vegetables in the slow cooker. Sprinkle the lemon juice and peel over the top of the chicken. Pour the rest of the wine and herb mixture over the top of the chicken.

Cover and cook on low for 6 hours, or until the chicken is no long pink in the thickest cuts. Discard the celery and garlic and serve warm.

Thanks to LaDonna for this one!

4, boneless, skinless chicken breasts
1 (10 3/4 oz.) can tomato soup
1 (10 3/4 oz.) can cheddar cheese soup
1 (10 1/2 oz.) can cream of mushroom soup
1 can water
1 (4 oz. can) diced green chilies

In non-stick cooking pan, spray with non-stick cooking spray. Add chicken breast and season according to your taste. Then mix all the soups, water and green chilies. Pour over chicken. Cover the pan and simmer on low-heat for about an hour.

This can also be done in the oven. Just put in a casserole dish that has been sprayed with non-stick cooking spray. Cover and bake at 350 for an hour.

Or for the slow-cooker. Add all the ingredients. Simmer all afternoon.

This is super with mashed potatoes.

1/3 c. Dijon mustard
1/3 c. honey
2 Tblsp chopped fresh dill or 1 Tblsp dried dill
1 tsp freshly grated orange peel
1, 2 1/2 lb chicken, quartered

Preheat oven to 400 degrees F. Combine mustard and honey in small bowl. Stir in dill and orange peel. Line a baking sheet with foil. Place chicken, skin side down, on prepared pan. Brush sauce on top of chicken, coat well. Turn chicken over. Gently pull back skin and brush meat with sauce. Gently pull skin back over sauce. Brush skin with remaining sauce. Bake until juices run clear when thickest portion of meat is pierced with a knife, about 30 minutes.

Honey Mustard Grilled Chicken

2 lb Boneless chicken parts (may -use bone in parts)
2 tb Honey
2 tb Dijon mustard
2 tb Melted margarine
1 ts Basil leaves
1/2 ts California style blend -garlic powder

Preheat grill for direct-heat cooking. Place chicken on grill rack. Combine remaining ingredients. During last 3-4 minutesper side of grilling time, brush chicken with sauce. Source: McCormick*/Schilling* recipe card

1 lb. skinless, boneless chicken pieces
1/2 cup all-purpose flour
3 tbs margarine, divided
1/4 cup honey
1/4 cup chopped pecans

Dredge the cutlets in flour, shaking off excess. Heat two tablespoons margarine in a heavy skillet over medium heat. Add the cutlets and brown on both sides, about 5-6 minutes. Stir together the remaining tablespoon margarine, honey and pecans. Add to the skillet, and stir gently. Cover and simmer gently for 7-8 minutes. Remove cutlets to a serving platter, pour sauce over and serve.

Lemon Chicken with Broccoli

1 tablespoon oil
4 boneless chicken breast halves
1 can cream of broccoli soup
1/4 cup milk
2 tsp fresh lemon juice
1/8 tsp pepper
4 thin lemon slices

Heat oil in a skillet. Saute chicken breasts about 10 minutes, until browned on both sides. Pour off fat. Combine soup, milk, lemon juice and pepper. Pour over chicken. Top each chicken piece with a slice of lemon. Reduce heat to low and cover. Simmer 5 - 10 minutes until chicken is tender, stirring occasionally. Serve over your favorite cooked pasta.

1/4 cup green peppers, chopped
2 tbl shallots, chopped
2 tbl butter
1 chicken bouillon cube, crumbled
1 cup mango chutney
1/2 cup orange juice
1 cup water
1 tbl ginger, chopped
1 1/2 cups mango, cubed
4 boneless chicken breasts

Pound chicken breasts to 1/4" thick. Saute green pepper and shallots in butter. Add chicken. Saute until done. Remove chicken from skillet. Add bouillon, mango chutney, orange juice, water and ginger. Stir. Simmer for 5-10 minutes until sauce thickens. Return chicken to skillet with cubed mango. Heat through.

1 tablespoon canola or olive oil
4 boneless, skinless chicken breasts; cut in 1/2 inch strips
Lemon pepper seasoning
1/4 cup low-fat or fat-free ranch salad dressing
1/2 cup orange juice
1/4 cup low-fat mayonnaise
2 tablespoons brown sugar
1 cup instant rice
1 green pepper; julienned
1 can (11 oz.) mandarin oranges; drained

In a large skillet that has a lid, heat oil over medium heat. Add chicken, cook and stir about 5 to 7 minutes. Sprinkle liberally with lemon pepper while cooking. In a medium bowl, combine mayonnaise, ranch dressing, orange juice, and brown sugar. Stir mixture into chicken, mix well. Add rice and green pepper; bring to a boil. Cook 5 minutes. Remove from heat and add mandarin oranges. Cover and let stand 5 minutes.

Oven Fried Honey Chicken

1/4 cup honey
2 tablespoons balsamic or red wine vinegar
1 1/2 cups dried bread crumbs
1 tablespoon olive oil
6 (4-6oz.) fresh boneless, skinless chicken breasts, halves

Preheat oven to 375°F.

In shallow bowl, whisk together honey and vinegar. Pour bread crumbs into separated bowl. Set bowls aside. Spread oil over foil-lined baking pan large enough to hold all chicken pieces in one layer. Roll chicken pieces in honey mixture, then in bread crumbs; place in pan.

Bake for 30 minutes, or until cooked thoroughly.

No matter what method you use for cooking chicken, the most accurate test for doneness is a meat thermometer. Since chicken is never ready to be served unless it is done, always be sure it is completely cooked. Whole or bone-in chicken should reach an internal temperature of 180°F, and boneless chicken should be cooked to 165°F.

1/3 cup soy sauce
2 tablespoon honey
2 tbs cider vinegar
1 Tbs peeled and minced ginger root
1 tbs. sesame oil
2 garlic cloves, minced
1/4 tsp. cayenne, or to taste
3 pounds chicken wings, wing tips cut off
3 tbs. sesame seeds

In a large bowl combine the soy sauce, honey, vinegar, ginger root, sesame oil, garlic, and cayenne; add chicken wings, stirring to coat them with the marinade, and let them marinate, covered at room temperature, stirring occasionally, for 2 hours or chill them, covered, overnight. Stir the mixture, put the wings on racks in baking pans, and sprinkle them with sesame seeds. Bake the wings in a preheated 425F oven for 30 minutes, or until they are golden and tender, and, if desired, broil them under a preheated broiler to about 2 inches from the heat for 1 to 2 minutes to crisp the skin. Serve the wings warm or at room temperature.

1 1/4 pounds chicken breast - boneless, skinless
1 tablespoon olive or cooking oil
1 medium onion chopped
2 cloves garlic -- minced
2 1/4 cups fat-free chicken broth
1 cup uncooked long grain rice
1 teaspoon dried oregano -- crushed
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground saffron or turmeric
1 can (14 1/2 oz.) stewed tomatoes
1 medium sweet red pepper
3/4 cup frozen peas

Rinse the chicken and pat dry with paper towels. Cut into bite-sized strips. In a 10 inch skillet cook chicken strips, half at a time, in hot oil for 2 to 3 minutes or till no longer pink. Remove chicken from skillet. Add onion and garlic to skillet; cook till tender but not brown. Remove skillet from heat. Add broth, uncooked rice, oregano, paprika, salt, pepper and saffron or turmeric. Bring to boiling. Reduce heat. Simmer, covered, about 15 minutes. Coarsely chop stewed tomatoes and add with their juice to the pan. Add sweet red pepper which has been cut into strips and frozen peas. Cover and simmer about 5 minutes more or until rice is tender. Stir in cooked chicken. Cook and stir about 1 minute more or until heated through.

Serves 6

1 good chicken, cut into serving pieces, or use 8 to 10 leg pieces (drumsticks and thighs), trimmed of excess fat
Salt and pepper to taste
1 tablespoon curry powder
1/2 teaspoon ground allspice
2 tablespoons minced garlic
1 Scotch bonnet (habanero), or other fresh chili, stemmed, seeded and minced, or cayenne to taste, optional
1 egg
1 cup flour
Lard and butter combined or vegetable oil Lemon or lime wedges for garnish.

In a bowl, toss chicken with salt, pepper, curry, allspice, garlic, chili, egg and 2 tablespoons water. When thoroughly combined, blend in flour, using your hands. Keep mixing until most of the flour is blended with other ingredients and chicken is coated (add more water or flour if mixture is too thin or too dry; it should be dry but not powdery). Let sit while you heat fat; at this point chicken can marinate, refrigerated, for up to a day. Choose a skillet or casserole at least 12 inches in diameter that can be covered. Add enough fat to come to a depth of about 1/2 inch and turn heat to medium-high. If you are using butter, skim any foam as it rises to the surface. When oil is hot (a pinch of flour will sizzle) raise heat to high. Slowly add chicken pieces to skillet (if you add them all at once, temperature will plummet). Cover skillet, reduce heat to medium-high and cook for 7 minutes. Uncover skillet, turn chicken and continue to cook, uncovered, for another 7 minutes. Turn chicken again and cook for about 5 minutes more, turning as necessary to ensure that both sides are golden brown. Remove chicken from skillet and drain on paper towels. Serve chicken at any temperature, with lemon or lime wedges.

Cajun Cream Sauce:
2 tbl butter
1/4 cup all-purpose flour
1/2 cup milk
3 cups heavy cream
6 tbl freshly grated Parmesan cheese
3 tbl Cajun seasoning
For the pasta:
4 (6 oz.) boneless chicken breasts
2 tbl Cajun seasoning
4 cups Cajun Cream Sauce
1 1/2 lb. linguini, cooked
1 cup diced tomatoes
1/4 cup sliced green onions
1/2 cup shredded Parmesan cheese

To prepare the sauce, melt butter over medium heat. Add all-purpose flour, stirring until blended. Continue stirring for 3 minutes. Remove pan from the heat. Add milk and cream and whisk until well-blended. Return pan to medium heat. Heat mixture, stirring frequently until the mixture just begins to bubble up the sides of the pot. Remove from heat and mix in the 6 tablespoons of Parmesan and 3 tablespoons of Cajun seasoning. Sprinkle chicken breasts with the Cajun seasoning. Grill for 6 to 8 minutes, or until an internal temperature of 165F is reached. Pour 4 cups of Cajun Cream Sauce into a large saute pan. Add linguini and toss with tongs until pasta is evenly coated with the sauce. Cook over medium heat for about 30 seconds. Divide pasta among 4 large serving plates or bowls, mounding up pasta. Slice cooked chicken on the bias into 1/4-inch strips and place on top of pasta. Sprinkle tomatoes, green onions and Parmesan over each portion.

Sweet Apple Barbecued Chicken

1/2 cup barbecue sauce
1/4 cup frozen apple juice concentrate
3 lb. cut-up frying chicken (up to 3 1/2 lb.) -- skin removed if desired

Heat grill.

In a small saucepan, combine barbecue sauce and apple juice concentrate; blend well. Set aside.

When ready to grill, place chicken, skin side down, on gas grill over medium heat or on charcoal grill 4-6 inches from medium coals. Cook 25-35 minutes or until chicken is fork-tender and juices run clear, turning often and brushing frequently with sauce during last 15 minutes of cooking time.

Bring any remaining sauce to a boil; serve with chicken.

2 3 1/2-pound frying chickens, each cut into 8 pieces
1 teaspoon plus 1 tablespoon salt
1 teaspoon plus 1 tablespoon freshly ground black pepper
2 cups plus 2 tablespoons all purpose flour
1/2 cup vegetable oil
2 large onions, coarsely chopped
2 green bell peppers, cored, seeded, and coarsely chopped
2 stalks celery, coarsely chopped
2 cups water

Trim the excess fat from the chicken pieces and sprinkle them with 1 teaspoon each of the salt and pepper. Season 2 cups of the flour with the remaining 1 tablespoon each of salt and pepper. Dredge the chicken pieces in the flour until coated on all sides. Shake off any excess flour. Heat the vegetable oil in a heavy deep skillet (cast-iron is perfect) over medium heat until the edge of a chicken piece dipped into the oil gives off a lively sizzle. Add as many chicken pieces to the skillet 4 as will fit without touching. Fry until the pieces are browned on all sides, about 6 minutes. Adjust the heat as necessary during frying to keep a lively sizzle without overbrowning. Remove the fried chicken to drain and repeat with the remaining pieces. Pour off all but 4 tablespoons of drippings from the skillet. Reduce the heat to medium and add the onions, peppers, and celery to the skillet. Cook, stirring occasionally, until brown and tender, about 10 minutes. Move the vegetables to one side of the skillet and sprinkle the 2 tablespoons of flour over the other side of the skillet. Cook the flour until golden brown, stirring constantly. Be careful not to let the flour burn. Slowly pour in the water and stir until the gravy is smooth. Divide the chicken between two heavy skillets with lids or place them all in a large heavy Dutch oven. Top with the gravy and vegetables and cover the skillets or Dutch oven tightly. Simmer over low heat until the vegetables are tender and the chicken is cooked through, about 15 minutes. Check the seasoning and add salt and pepper as necessary. Serve the chicken, spooning some of the gravy and vegetables over each piece. Pass extra gravy. Yield: Makes 8 servings Taken from "Sylvia's Soul Food-Recipes from Harlem's World-Famous Restaurant" by Sylvia Woods and Christopher Styler, published by Hearst Books, New York, NY, c. 1992.

Thrifty Chicken and Vegetables

1/2 cup flour
2 teas. salt
1/4 teas. pepper
1 broiler fryer (3 lbs.) cut-up
3 Tlbs. vegetable oil
1 large onion, choppd (1 cup)
1 1/2 cups sliced carrots
3/4 cup water
3 cups sliced celery
1 medium green pepper, chopped (1 cup)

Combine flour, 1 teas. salt and pepper in a paper or plastic bag. Add chicken pieces, a few at a time. Shake to coat evenly. Heat oil in a large skillet. Add chicken and brown slowly on both sides, about 20 minutes.

Push chicken to one side of pan, or remove, add onion, carrots. Saute until onion is soft. Add water and remaining teas. salt, and chicken pieces. Cover. Simmer 30 minutes or until chicken in almost tender. Add celery and green pepper. Continue to cook until chicken is tender, about 15 minutes. Spoon onto serving dish, garnish wiht celery leaves if you wish.