Recipe Talk

Title: COQ AU VIN BLANC - McCalls Cooking School
Categories: Chicken, Main dish, .mccs
Yield: 4 Servings

2 T Butter or margarine
3 1/2 lb Chicken, cut in quarters (3 to 3 1/2lb)
18 sm White onions, trimmed (12-18)
4 sm Carrots, peeled and cut diagonally in 1 1/2" pieces
2 Cloves garlic, minced
2 T Brandy
2 c Dry white wine
1 T Finely chopped parsley
1 Bay leaf
1 t Salt
1/4 t Ground white pepper
1/4 t Dried thyme leaves, crushed
1/8 t Ground cloves
1 pk (8oz) frozen sugar snap peas

In a large skillet over medium-high heat, melt the butter. Add chicken pieces skin side down and brown well. Using tongs, turn chicken pieces to brown on all sides. Transfer chicken pieces to a large baking dish. Set aside.
Preheat oven to 350F. To drippings that remain in skillet, add onions, carrots and garlic. Saute over medium-high heat until onions and carrots are lightly browned. Add brandy to skillet. Holding skillet with a pot holder, carefully but quickly ignite the brandy. Shake skillet gently until the flames subside. Add wine, parsley, bay leaf, salt, pepper, thyme and ground cloves.
Increase heat to high and bring the carrot mixture to boiling, stirring frequently. Remove skillet from heat. Using a large spoon, transfer the carrot mixture to the chicken in the baking dish. Cover baking dish with lid or aluminum foil. Place on center rack of oven and bake 30 minutes. Uncover dish and distribute sugar snap peas evenly over the chicken and carrot mixture.
Cover baking dish and bake 30 minutes longer or until juices run clear when chicken is pierced with a fork and vegetables are tender. Remove bay leaf. Transfer to a decorative serving platter.
RED WINE VARIATION: To make a more classic version of this chicken dish, substitute a hearty red wine, such as Burgundy, Beaujolais or Chianti, for the white wine. Add 1/21b tiny white mushrooms to the skillet when the carrots are added and stir 1/2 tablespoon tomato paste into the carrot mixture just before the chicken goes into the oven.
McCalls Cooking School/Chicken, Poultry 8/Scanned etc by DP and GG.

Thursday, October 19, 2006

QUICK COOK, SLOW SIMMER

Thursday, October 19, 2006

LIVING Page 06

There's always time for roasted chicken

By Judy Walker
Food editor

RECIPES INCLUDED FOR:

LEMON ROASTED CHICKEN (in the slow cooker)

MICROWAVE ROASTED CHICKEN

Roasted chicken is such an all-time favorite that it's not surprising to find adaptations for both microwave and slow-cooker recipes.

The first recipe is from a Bush resident who changed the seasonings slightly for a basic recipe that came in the Rival CrockPot Cook Book.

"The New Updated and Revised McCall's Cookbook, " circa 1984, ...

Lemon roasted chicken

1 3- to 4-pound whole chicken

1/2 cup chopped onion

2 tablespoons softened butter

Juice of 1 lemon

1 tablespoon fresh parsley

1/4 teaspoon salt

1/4 teaspoon thyme

1/4 teaspoon paprika (or substitute Paul Prudhomme Poultry Seasoning for the above seasonings)

Rinse the chicken well and pat dry: remove any excess fat. Place the chopped onion in the cavity of the chicken and rub the skin with the softened butter. Place the chicken in the slow cooker. Squeeze the juice of the lemon over the chicken and sprinkle with the remaining seasonings. Cover and cook on low for 10 hours or on high for 6 hours.

Serve with new potatoes, onions and carrots.

. . . . . . .

Microwave roasted chicken

1 3-pound whole chicken

Kitchen Bouquet

Creole seasoning spice mix

1 onion, quartered,

1/2 bell pepper, sliced

1 rib celery with eaves, cut into 2 or 3 pieces

Rinse chicken and pat dry with paper towels. Rub chicken with Kitchen Bouquet and sprinkle with Creole seasoning inside and out. Stuff chicken with onion, bell pepper and celery.

Place chicken, breast side down, in baking dish and cover with folded piece of wax paper. Microwave on high (100 percent) for 15 minutes. Turn chicken breast up, cover with wax paper, and continue to cook on high (100 percent) 15 more minutes.

. . . . . . .

Be sure to include your name, address and phone number when you send your favorite microwave or slow-cooker recipe via e-mail to:

recipes@timespicayune.com. Or, send them by U.S. mail to Microwave Cookbook,

The Times-Picayune Food Section, 3800 Howard Ave., New Orleans, LA 70125.

--------------------

Title: MCCALL'S CREOLE JAMBALAYA
Categories: Main dish, Cajun, Meats
Yield: 8 servings

1 lb Cubed smoked ham
1/2 lb Very hot New Orleans-style
-sausage, cut into 1/2"
-pieces (see note)
1/2 lb Smoked sausage cut into
-1/2" pieces
1 c Chopped onions
3 c Uncooked white rice
1/2 c Chopped green pepper
1/4 c Chopped scallions
4 c Boiling water
1 tb Chopped parsley
1 ts Chopped garlic
1 ts Salt
1 ts Ground thyme
1/2 ts Paprika
1 Bay leaf
1 lb Medium shrimp, peeled and
-deveined

1. In 3-qt. saucepan, combine ham, sausages and onions; over medium heat,
saute 8 minutes or until onion is soft. Stir in rice, add green pepper,
scallions, the boiling water, parsley, garlic, salt, thyme, paprika and bay
leaf. Mix well. Bring to boil. Boil 5 minutes. 2. Over low heat, cook
jambalaya, covered, 20 to 25 minutes or until rice is tender, adding shrimp
the last 8 minutes. With large fork, fluff rice and evenly distribut
ingredients. Note: Use chaurice, chorizo or andouille sausages, available
at Spanish and specialty stores.

-----

Chicken Salad in Toast Cups © 1974

1/2 cup of finely chopped cooked or canned chicken
3 tablespoons finely chopped celery
1 pimiento, finely chopped
1/2 pkg (8-oz size) cream cheese
1/4 teaspoon salt
Dash pepper
15 slices white bread
1/4 cup butter or margarine

1. Thoroughly mix all ingredients, except bread and butter.
2. Preheat oven to 350F.
3. Cut out 30 (2-inch) rounds of bread. Brush both sides with melted butter; press into 1 3/4-inch muffin-pan cups.
4. Bake 10 to 15 minutes, or until golden around the edges. Cool.
5. Fill each little cup with about 1 1/2 teaspoons chicken-salad filling. Makes 30

McCall's Cocktail-Time Cookbook

==================

Dill Potato Soup © 1974

2 cans (10 1/4-ounce size) frozen condensed cream-of-potato soup,* undiluted
1 3/4 cups milk
1 teaspoon dried dill
1/8 teaspoon salt
Dash pepper
1 cup dairy sour cream

1. In medium saucepan, combine soup, milk, dill, salt, and pepper with 1 1/2 cups water; stir until well mixed.
2. Over high heat, bring to boiling, uncovered: stir occasionally.
3. Reduce heat. Stir in sour cream: beat with rotary beater until smooth. Reheat gently. Serve at once, in mugs. Makes 6 servings

*Partially thaw as label directs.

McCall's Cocktail-Time Cookbook
=