Provencal-style Cornish Hens

2 Tbsp oil

2 cornish game hens

1 onion, chopped

2 cloves garlic, chopped

2-3 tomatoes, chopped

1 bay leaf

1/2 cup white wine or water

12 large green olives

1 Tbsp capers

1 tsp mustard

2 oz brandy or whiskey

 

Heat the oil in a large pot over high heat. Add the hens and cook until browned all over, about 2 minutes on each side. When the hens are browned, add the onion, garlic, tomatoes, bay leaf and wine to the pot. Reduce the heat to medium, add the remaining ingredients and cook for 25- 30 minutes, covered.

Princess Pamela`s Fried Chicken

lots of    cooking oil
1    egg
1/2 cup    milk
1/2 cup    flour
1/2 tsp    salt & pepper
1/4 cup    cornmeal
1/2 tsp    baking powder
a    dash of pepper and paprika
6 pieces of    chicken (3 legs and 3 thighs is good)
1/2 14 oz tin    peaches
juice of 1/2    lemon
1/2 cup    water
3 Tbsp    brown sugar
1 Tbsp    butter
1 Tbsp    vinegar
1/2 Tbsp    paprika

Heat oil 1 inch deep in a high-sided saucepan over medium-high heat. As the oil heats, mix the egg and milk together in one bowl, and the flour, salt, cornmeal, baking powder, pepper and paprika in another bowl. Dip the chicken pieces in to the milk mixture first, then into the flour. Fry the chicken pieces in the oil until golden brown, turning them over if necessary. While the chicken cooks, combine the remaining ingredients in a saucepan over medium heat and cook it until it just starts to boil. Drain the chicken pieces on paper towels and let them cook for a minute, then serve immediately with the sauce.

Quick Mole

2 Tbsp    oil
2    chicken breasts, cubed
1    onion, chopped
4    poblano chiles, roasted in a dry pan
2 cups    stock
1/4 cup    sesame seeds
2 Tbsp    pumpkin seeds, roasted in a dry pan
1 Tbsp    sesame oil
pinch of    ground cloves
pinch of    cumin
1/2 tsp    cinnamon
1/2 tsp    nutmeg
2    cloves garlic, chopped
4 oz    bittersweet chocolate, melted
2    tomatoes, chopped
1/2 tsp    salt

Heat frypan over high heat. Add the oil. Add the chicken and cook until lightly browned on all sides, about 2-3 minutes. Then add half the onion and half the tomatoes. In the meantime, make the mole: combine the remaining ingredients in a food processor and blend until smooth. Reduce the heat of the frypan to medium-low, pour the mole over the chicken and continue to cook, stirring occasionally for another 15 minutes or so, until the sauce has thickened and the chicken is done.

Chicken in Wine

2 boneless skinless chicken breasts
flour
1 Tbsp extra virgin olive oil
your favourite herb (dill or rosemary are mine)
1 cup white wine

After using the tenderizing mallet on two chicken breasts to flatten them out, dredge the chicken breasts in flour and cook in a heated pan with one tablespoon of extra virin olive oil. Sprinkle each side as the breasts are turned while cooking (about two minutes for each side) with the herb of your choice. I favor dill or rosemary. Then pour in a cup of a nice white wine and cover for four or five minutes. I usually serve this with a rice or pasta side dish of my choosing.

Submitted by Karen Baker

Chicken and Pineapple Kabobs

2 Tbsp brown sugar
2 Tbsp light soy sauce
1 Tbsp chopped fresh cilantro
1 tsp olive oil
1/8 tsp ground ginger
¼ tsp dried crushed red pepper
1 clove minced garlic
2 skinned and boned chicken breast halves, cut into 2 inch pieces
1 small pineapple, cored, cut into 2 inch pieces

Combine the first 7 ingredients into a zip lock bag and mix. Add chicken pieces and chill for 2 hours, turning chicken occasionally.