Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenPoultry - Chicken - Chicken Casserole With Tomatoes And Spices
Famous Authors (View All Authors)
Poultry - Chicken -  Chicken Casserole With Tomatoes And Spices Post by :Damon Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3459

Click below to download : Poultry - Chicken - Chicken Casserole With Tomatoes And Spices (Format : PDF)

Poultry - Chicken - Chicken Casserole With Tomatoes And Spices

"This recipe is more suitable for a boiling fowl, as with the rather longer simmering required, the aroma of the spices penetrates the meat and enhances its flavour. Also the truth is that a good hen is much more flavoursome than a chicken .

A good boiling fowl or a chicken, jointed
Salt and black pepper
3 tbsp vegetable oil but if a chicken is used add 1 oz butter
1 glass red wine
1 stick cinnamon
3 cloves
2 whole allspice
12 oz fresh tomatoes, peeled and chopped (or 1 14 oz can tomatoes)
1 bay leaf

Wash and dry the chicken pieces. Season with salt and pepper and fry the pieces in a large saucepan in hot vegetable oil or the mixture of oil and butter, until they become golden on both sides. You can also wash and fry the giblets.

Pour the wine slowly all over. Add the spices and tomatoes (if fresh tomatoes are used also add 1/2 pint of hot water for a hen or 1/4 pint for a chicken), more seasoning, cover and simmer for 1 hour for a chicken, or approximately 2 hours for a fowl, according to its age and toughness. Stir occasionally.

You should have a thick aromatic sauce by the end, quite oily. Serve the chicken pieces on top of white rice or any kind of pasta with the sauce over it

Notes: I always use a whole chicken as I find the flavour is better than with joints – I just brown the chicken on all sides in a big heavy frying pan and then transfer it to a casserole. I then briefly sizzle the bayleaf and spices in the oil, add the wine, then the tomatoes and heat through till boiling and pour over the chicken. I then cook in the oven for about 1 1/2 hours on a lowish setting.

When it’s ready I put the chicken on a serving plate and then reduce the sauce to the "oily stage" (if necessary) in a separate pan, and pour it over. I always use a chicken as my chances of finding a “good boiling fowl” out here are about as remote as winning the lottery!

I use olive oil, not vegetable oil, as I suspect the original author of the recipe in Greece would have done.
I add several whole unpeeled cloves of garlic as we like garlic slowly cooked.

Tonight I have also added three whole cardamom pods – it just seemed like a good idea -- and I must say it smells fabulous.
If you like this book please share to your friends :

Poultry - Chicken -  Chicken Chardonnay Poultry - Chicken - Chicken Chardonnay

Poultry - Chicken -  Chicken Chardonnay
4 boneless chicken breasts (must be thin, or flattened) 4 Tbl. butter 2 cup sliced mushrooms 1 (about 16 oz) can artichoke hearts 1 lb. rainbow rotini 1 cup heavy cream 1/4 cup Chardonnay 1 tsp. salt, pepper to taste Cook pasta al dente, set aside. In a skillet, add 4 tablespoons butter. Saute chicken breasts 2-3 minutes. Drain artichoke hearts, add mushrooms and artichokes to skillet. Saute another 2 minutes. Add chardonnay, cook another minute. Add heavy cream. Cook 1-2 minutes. Place pasta on individual plates. Place chicken breasts and sauce over pasta. Garnish and serve with a glass of

Poultry - Chicken Canneloni Poultry - Chicken Canneloni

Poultry - Chicken Canneloni
Chicken breasts, split Spicy mustard Italian spices Swiss cheese slices 4 tsp. olive oil 1 pkg. mushrooms, sliced Green onions and tops Diced tomato Entire dish takes 20 minutes. Pound chicken breasts thin. Spread breasts with spicy mustard, sprinkle with Italian seasoning. Top with Swiss cheese. Roll breast and secure with toothpick. Roll in flour. Saute until brown in olive oil;remove.