Recipes from Cooking with Doyle Moore on Focus 580

September 1, 2004:  Your Favorite Chicken Recipes

QUICK CHICKEN MEAL

• Boneless, Skinless Chicken Breasts

• Butter

• Lemon Juice

• Pepper (optional)

Place chicken in saran wrap and pound with iron skillet or pan and until ¼ inch thick.  Quickly fry in butter for 2 minutes on each side.  Squirt lemon juice on top.  Add pepper if desirable.  Serve with vegetables.

BASQUE CHICKEN

• hot chilies (couple)

• cut up chicken

• 3-4 tbsp vegetable oil

• 12 garlic cloves sliced

• 2 pounds red pepper; sliced thin

• 2 oz prosciutto

• onions; sliced (couple)

• 2 pounds tomatoes or large can of tomatoes

Brown chicken first then add all peppers, garlic, prosciutto and chilies on top of the chicken.  Cover and cook over medium heat until peppers are soft.  Check frequently.  While it’s cooking heat another tablespoon of oil while its cooking and sauté onions and tomatoes.  Cook until there is a sauce.  Serve chicken and peppers on top of sauce.

HUNGARIAN-STYLE PAPRIKA CHICKEN

• hot chilies

• cut up chicken

• 3-4 Tbsp vegetable oil

• 3 Tbsp Hungarian red pepper

• 2 pounds red pepper

• onions, sliced (couple)

• 2 pounds tomatoes

Brown chicken first then add all peppers, garlic, prosciutto and chilies on top of the chicken.  Cover and cook over medium heat until peppers are soft.  Check frequently.  While it’s cooking heat another tablespoon of oil while its cooking and sauté onions and tomatoes; add Hungarian pepper.  Cook until there is a sauce.  Serve chicken and peppers on top of sauce.

MOM’S CHICKEN

• boneless, skinless chicken breasts

• Dijon mustard

• Italian spice

• Italian herbs

• Mozzarella cheese

• salt

• pepper

• ¼ C. chopped green onion

• 8 Roma tomatoes pealed

• ½ C. white wine

• ½ C. sliced mushrooms

Pound chicken thin and spread with mustard, Italian spices and herbs, cheese, salt and pepper.  Roll up and fix with toothpick.  Then brown in olive oil and remove from heat and place into side dish.  In same pan olive oil add onions and caramelize.  Add tomatoes into pan and heat with wine and mushrooms.  Add salt and pepper to taste and sprinkle with mozzarella cheese.

POULET AU GRATIN À LA SAVOYARDE

(Chicken with cheese sauce)

2½ lb chicken

1½ oz butter

2 Tbsp flour

¼ pint stock from giblets

4 Tbsp white wine

½ pint thick fresh cream

2 tsp French mustard

1-2 Tbsp fresh, dried tarragon

2 Tbsp-1 cup grated cheese

Put a small but plump 2½ lb chicken, drawn and dressed weight, to roast in butter in the oven.  While it is cooking, prepare a sauce from the following ingredients: 1½ oz. Butter, 2 level tablespoons of flour, ¼ pint of stock made from the giblets of the bird and flavored with herbs, onions, carrots, and 4 tablespoons of white wine, ½ pint of thick fresh cream, 2 teaspoons of French mustard, a teaspoon of fresh or dried tarragon, 2 tablespoons of grated Gruyère cheese, salt, and freshly milled pepper.

Heat the butter in a thick pan, stir in the flour; when it is smooth add the hot strained stock; when this has amalgamated with the flour start adding the cream, a little at a time; when it has all been stirred in let it cook very gently for 5 minutes; now add seasonings, including plenty of pepper, the tarragon, the mustard, and the cheese.  Put the saucepan on a mat and leave on a very low flame, stirring from time to time, for 10 minutes, for the sauce to mature.

When the chicken is cooked, carve it into four pieces, put these in a gratin dish on top of a layer of the sauce, pour the rest on top, strew over a few fine breadcrumbs, add a little of the butter from the chicken and put on the top shelf of the hottest possible oven for 5 minutes.  Finish under the grill for a minute or two and serve when the surface is golden and bubbling.  Enough for two or four, according to what else is to be served.

Much of the success of the delicious sauce for this dish depends upon the mustard with which it is flavored; Grey Poupon’s moutarde forte au vin blanc, a yellow and strongly aromatic mustard, is one of the best for this purpose.

*Instead of using roasted chicken you can use Cornish hen.  Cook skin side down for 1 hour at 450° F.