Orange Chicken - Like Panda Express

Deep Fried Chicken Cubes

2 Pounds Boneless Chicken Pieces, Skinned

1 Egg

1 ½ tsp Salt

1 tsp White Pepper

1 tbsp Cooking Oil

½ cup Corn Starch

¼ cup Flour

Preheat deep-fryer to 375 degrees. 

Cut chicken pieces into 2-inch squares and place in a large bowl.  Stir in Egg, Salt, White Pepper and oil.  Mix well.  

In a separate bowl, mix Corn Starch and Flour.  Toss small batches of chicken pieces in dry mix bowl to coat.  Cook small batches in the deep fryer for 3-4 minutes until golden and crisp. (Do not overcook as this will make the chicken tough.  Place chicken directly on paper towels to drain.  Set aside, once complete.

Orange Chicken Sauce

1 ½ tbsp Soy Sauce

1 ½ tbsp Water

5 tbsp Sugar

5 tbsp White Vinigar

Mix all ingredients and set aside.

Stir Fry

¼ cup Water

1 tbsp Corn Starch

1 tbsp Oil

1 tbsp Minced Garlic

1 tbsp Minced Ginger Root

1 dash Crushed Chillis

¼ cup Chopped Green Onions

1 tbsp Rice Wine

1 tsp Sesame Oil

1 Orange Zest

In a small bowl, whisk together Water and Corn Starch and set aside.

In a clean Wok or large frying pan, add 1tbsp to the Hot pan adding Garlic and Ginger.  Stir Fry until fragrant.  Add Crushed Chillis and Green Onions.  Add Rice Wine, continuing to stir for 3 seconds.  Add Orange Chicken Sauce, bringing to a boil.  Add water and cornstarch mix, continuing to stir and add deep fried chicken cubes.  Once all chicken is coated, add Sesame Oil and Orange Zest.  Stir for 10 seconds and serve immediately.

 

Chicken Nuggets

Serves: 4

Preparation Time: 20min

Ingredients:

1 lb boneless chicken breast
2 Eggs
1/4 cup White Vinegar
1/4 tsp Salt
1 cup GF flour (Krusteaz (r) used)
1/2 tbsp Baking Powder
Cooking oil to fill deep fryer

Preheat deep fryer to 350-375 degrees F

Cut chicken into 1 inch cubes.
Whisk eggs and vinegar in a bowl until frothy.
Blend flour, salt and baking powder in a separate bowl.
Add chicken cubes to the egg mixture.  Stir until all sides are coated.
Remove cubes individually from egg mixture with tongs, and toss in flower mixture until lightly coated.
Cook chicken in deep fryer until golden brown.

(Fast substitution, Gluten Free Bisquick can be substituted for Flour, Baking Powder an Salt)

Ginger Green Beans & Mushroom Chicken Stir Fry

1 lb. chicken breast, sliced thin
16 oz mushrooms, sliced
1/4 medium onion, sliced
1 lb green beans, trimmed
1 cup chicken broth
3 cloves garlic; minced/grated
1 red pepper, diced (opt)
1/4 c. honey
1/4 c. soy sauce, low sodium
1 tsp ginger
2 Tbl. cornstarch
black pepper to taste.

1.  Whisk honey, soy sauce, and ginger together, set aside.

2.  Blanch green beans in salted boiling water for 5 minutes while the chicken is cooking.  Then drain beans and set aside.

3.  Toss chicken with cornstarch and add to a heated saute pan, coated with olive oil. On high heat,
cook for about 5 minutes on high heat until browned.  Remove from pan and set aside.

4.  Add onion and mushroom and red pepper to the still hot pan and cook for a few minutes until slightly browned.  Add blanched green beans, stir and cook for a few more minutes.

5.  Add chicken broth to green bean mixture and cook until hot and bubbly.
Then add, the honey/soysauce mixture and cook until hot and sticky.  The vegetables should still be tender-crisp.  Add cooked chicken.

6.  Season with black pepper.

Serve over rice, if desired.  It is also good with a side of baked potato.Nummy and pretty.

Black Beans and Rice with Chicken and Apple Salsa

From Andie Evans

4–6 Servings
active: 40 minutes
total: 40 minutes



1 cup chopped peeled Granny Smith apple
1/2 cup chopped cilantro, divided
1/3 cup finely chopped red onion, divided
1 teaspoon (or more) fresh lime juice
1/3 cup finely chopped green bell pepper
2 tablespoons vegetable oil
3 garlic cloves, minced
1 1/2 teaspoons chili powder
1 teaspoon ground coriander
3/4 teaspoon cumin seeds
3 cups low-salt chicken broth
2 15-ounce cans black beans, rinsed and drained
Kosher salt and freshly ground black pepper
4 cups cooked brown or white rice
1 2–3-pound rotisserie chicken, skin discarded and meat shredded
4–6 lime wedges


Combine apple, 1/4 cup cilantro, 2 Tbsp. onion, and 1 tsp. lime juice in a small bowl; toss to coat. Set apple salsa aside.

Combine remaining onion, bell pepper, and oil in a large skillet. Cook over medium heat, stirring often, until completely softened, 6–7 minutes. Add garlic and next 3 ingredients; stir constantly for 2 minutes. Stir in broth and beans; bring to a boil. Reduce heat to medium; simmer briskly, mashing some of the beans with the back of a spoon and stirring often, until sauce is thickened, 8–10 minutes. Season with salt, pepper, and more lime juice, if desired.

Divide rice and beans among plates. Top with some chicken and apple salsa. Garnish with remaining 1/4 cup cilantro and lime wedges.


nutritional information
6 servings, one serving contains:
Calories (kcal) 387.4
%Calories from Fat 20.9
Fat (g) 9.1
Saturated Fat (g) 1.4
Cholesterol (mg) 44.3
Carbohydrates (g) 50.8
Dietary Fiber (g) 7.4
Total Sugars (g) 4.7
Net Carbs (g) 43.4
Protein (g) 26.8
Sodium (mg) 142.8

Coq au Vin

From Andie Evans

24 to 30 pearl onions
4 chicken thighs and legs, or 1 (5 to 7-pound) stewing chicken, cut into serving pieces
Kosher salt and freshly ground black pepper
1/4 to 1/2 cup all-purpose flour
2 tablespoons water
6 ounces salt pork, slab bacon, or lardon, cubed
8 ounces button mushrooms, quartered
1 tablespoon unsalted butter
2 (750-ml) bottles red wine, preferably pinot noir
2 tablespoons tomato paste
1 medium onion, quartered
2 stalks celery, quartered
2 medium carrots, quartered
3 cloves garlic, crushed
6 to 8 sprigs fresh thyme
1 bay leaf
2 cups chicken stock or broth

Directions
Cut off the root end of each pearl onion and make an "x" with your knife in its place. Bring 2 to 3 cups of water to a boil and drop in the onions for 1 minute. Remove the onions from the pot, allow them to cool, and then peel. You should be able to slide the onions right out of their skin. Set aside.

Sprinkle the chicken on all sides with kosher salt and freshly ground black pepper. Place the chicken pieces, a few at a time, into a large (1 or 2-gallon) sealable plastic bag along with the flour. Shake to coat all of the pieces of the chicken. Remove the chicken from the bag to a metal rack.

Add the 2 tablespoons of water to a large, 12-inch saute pan over medium heat along with the salt pork. Cover and cook until the water is gone, and then continue to cook until the salt pork cubes are golden brown and crispy, approximately 8 to 10 minutes. Remove the salt pork from the pan and set aside.

In the same pan, using the remaining fat, add the pearl onions, sprinkle with salt and pepper, and saute until lightly brown, approximately 8 to 10 minutes. Remove the onions from the pan and set aside. Next, brown the chicken pieces on each side until golden brown, working in batches if necessary to not overcrowd the pan. Transfer the chicken into a 7 to 8-quart enameled cast iron Dutch oven.

Add the mushrooms to the same 12-inch saute pan, adding the 1 tablespoon of butter if needed, and saute until they give up their liquid, approximately 5 minutes. Store the onions, mushrooms and pork in an airtight container in the refrigerator until ready to use.

Pour off any remaining fat and deglaze the pan with approximately 1 cup of the wine. Pour this into the Dutch oven along with the chicken stock, tomato paste, quartered onion, carrots, celery, garlic, thyme, and bay leaf. Add all of the remaining wine. Cover and refrigerate overnight.

The next day, preheat the oven to 325 degrees F.

Place the chicken in the oven and cook for 2 to 2 1/2 hours, or until the chicken is tender. Maintain a very gentle simmer and stir occasionally.

Once the chicken is done, remove it to a heatproof container, cover, and place it in the oven to keep warm. Strain the sauce in a colander and remove the carrots, onion, celery, thyme, garlic, and bay leaf. Return the sauce to the pot, place over medium heat, and reduce by 1/3. Depending on how much liquid you actually began with, this should take 20 to 45 minutes.

Once the sauce has thickened, add the pearl onions, mushrooms, and pork and cook for another 15 minutes or until the heated through. Taste and adjust seasoning if necessary, remove from the heat, add the chicken and serve. Serve over egg noodles, if desired.

Cook’s Note: If the sauce is not thick enough at the end of reducing, you may add a mixture of equal parts butter and flour kneaded together. Start with 1 tablespoon of each. Whisk this into the sauce for 4 to 5 minutes and repeat, if necessary.

Sweet and Sour Chicken

From Dan Evans
Yield: 4 servings
Prep Time: 30 minutes | Bake Time: 1 hour

For the Chicken:
3-4 boneless,skinless chicken breasts, cut into chunks
Salt and pepper, to taste
1 cup cornstarch
2 eggs, slightly beaten
¼ cup canola or vegetable oil

For the Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar (preferably rice or white)
1 tablespoon soy sauce
1 teaspoon garlic powder

1. Preheat oven to 325 degrees.
2. Season chicken with salt and pepper.
3. Working in two batches, toss the chicken pieces in cornstarch and then coat with the egg. Heat the oil over medium-high heat and again in two batches, brown the chicken, turning it so that all sides are browned.
4. Place the chicken in a single layer in a 9×13 baking dish.
5. Whisk together the sauce ingredients in a small bowl and pour evenly over the chicken. Turn the chicken to ensure each piece is coated.
6. Bake for 1 hour, turning the chicken every 15 minutes.

Classic Fried Chicken

From Andie Evans
Prep Time: 3 hr 9 min Inactive Prep Time: -- Cook Time: 51 min
Level: Easy
Serves: 4-6 servings

1 3-pound chicken, cut into 10 pieces, or 3 pounds chicken pieces
Kosher salt and freshly ground black pepper
1 quart buttermilk
2 teaspoons hot sauce
1 bay leaf
3 cloves garlic, smashed
3 sprigs thyme
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sweet paprika
1 tablespoon onion powder
3/4 teaspoon cayenne pepper
Peanut or vegetable oil, for frying
Vegetable shortening, for frying

Season the chicken generously with salt and black pepper; place on a baking sheet, cover loosely with plastic wrap and refrigerate 1 hour.

Mix the buttermilk, hot sauce, bay leaf, garlic and thyme in a large resealable plastic bag. Add the chicken, making sure the pieces are submerged. Seal and refrigerate 2 to 4 hours.

Mix the flour, baking powder, paprika, onion powder, cayenne, 3 1/2 teaspoons salt and 1 1/2 teaspoons black pepper in a separate resealable bag.

Fill a deep 12-inch cast-iron skillet halfway with equal parts peanut oil and shortening. Heat over medium heat until a deep-fry thermometer registers 350 degrees F.

Remove about half of the chicken pieces from the buttermilk mixture, letting the excess drip off. Transfer to the bag of seasoned flour; seal and shake to thoroughly coat. Remove from the bag, shake off any excess flour and transfer to a rack.

Carefully lower the coated chicken into the oil. The temperature will drop to 300 degrees F to 325 degrees F; adjust the heat to maintain this temperature so the crust doesn't burn before the meat is cooked. Fry, undisturbed, 2 to 3 minutes to set the crust, then carefully lift with tongs to check the browning; continue to fry, turning as needed, until golden brown and cooked through, 12 to 14 more minutes for smaller pieces and 14 to 16 more minutes for larger ones. (A thermometer should register 160 degrees F in the breasts and 170 degrees F in the thighs and drumsticks.)

Remove the chicken to a clean rack to drain, sprinkle with salt and let rest a few minutes. Repeat with the remaining chicken. Serve hot or at room temperature.

Hearty Chicken Pot Pie

Makes 6 servings
Time: 45 minutes

1 can (10-3/4 oz) condensed chicken broth
1 1/3 c. water, divided
4 medium carrots, scrubbed and diced (about 1 1/2 cups)
3 medium red potatoes, scrubbed and diced (about 1 1/2 cups)
2 Tbsp. olive oil
2 c. quartered medium mushrooms (about 8 oz.)
1 medium onion, chopped
1 c. frozen peas
1/3 c. AP flour
1 (15-oz.) package refrigerated piecrusts
2 1/2 c. chopped cooked chicken

Combine broth, 1 c. water, carrots, potatoes in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until tender, about 10 minutes.

Preheat oven to 425 degrees. Heat the oil in a large nonstick skillet over medium heat. Add the mushrooms and onion. Cook, stirring occasionally, until the vegetables are softened. Stir in the broth mixture and peas. Increase heat to medium-high and bring to a boil. Whisk the remaining water into the flour until smooth. Whisk flour mixture into vegetable mixture. Boil, stirring frequently, until thickened. Remove from heat.

Unroll 1 piecrust onto a floured surface. Measure and roll, if necessary, to fit 1 inch larger than top of a shallow 2-qt. baking dish. Line the baking dish with the crust.

Stir the chicken into the vegetables mixture and pour into the baking dish. Place the remaining crust over the filling; trim and flute edge. Cut a scalloped round from the center with a cookie cutter. Bake until filling is bubbly and crust is browned, about 20 minutes.

Wild Rice Chicken Salad

From Shirley Evans
Makes 6 servings

1 c. raw wild rice
3 c. chicken broth
2 c. diced, cooked chicken meat
1 c. diced celery
1 tsp. chopped green onion
1/2 c. toasted sliced almonds
1 can water chestnuts, drained
1 c. mayonnaise
salt and pepper
2-3 c. grapes
cinnamon

Cook wild rice and chicken broth together until rice is done, rinse and cool.

In a large mixing bowl, gently mix together the cooked and cooled rice, chicken meat, diced celery, chopped green onion, water chestnuts, mayonnaise, and grapes. Add salt, pepper, and cinnamon to taste. Stir in almonds just before serving.

Stuffed Chicken Caprese

From Andie Evans
Makes 4 servings

A classic summer favorite, caprese salad, lends its flavors to this easy chicken dish. The chicken is stuffed with mozzarella and basil leaves and then served with sautéed cherry tomatoes and a sprinkling of torn basil.

4 boneless skinless chicken breast halves
4 (1-oz.) slices reduced-fat mozzarella cheese
8 large fresh basil leaves
1/4 teaspoon salt, divided
1/8 teaspoon pepper
2 teaspoons olive oil
2 cups cherry tomatoes, halved
1/2 cup torn fresh basil
1. With small knife, make horizontal slit in chicken breasts to create pockets, being careful not to cut all the way through. Sandwich 1 cheese slice between 2 basil leaves; stuff into pockets. Secure with toothpicks. Sprinkle chicken with 1/8 teaspoon of the salt and pepper.
2. Heat large skillet over medium-high heat until hot. Add oil; heat until hot. Cook chicken 5 minutes; turn. Scatter tomatoes  over chicken; sprinkle with remaining 1/8 teaspoon salt. Reduce heat to medium-low. Cook, covered, 4 to 5 minutes or until chicken is no longer pink in center. Sprinkle chicken with torn basil. Remove toothpicks before serving.

4 servings
PER SERVING: 275 calories, 12 g total fat (5 g saturated fat), 35 g protein, 5 g carbohydrate, 90 mg cholesterol, 370 mg sodium, 1.5 g fiber

Chicken and Asparagus Crepes

From Andie Evans
Time: 35 minutes
Makes 4 servings

When asparagus is out of season, I substitute broccolini and it's wonderful!


Ingredients
3 tablespoons unsalted butter, plus more for the dish
2 1/2 cups shredded rotisserie chicken
1 1/2 cups ricotta cheese
3/4 cup grated parmesan cheese, plus more for serving
1/4 cup chopped fresh herbs (such as parsley, dill, chives or mint)
Kosher salt and freshly ground pepper
8 store-bought or homemade crepes (about 9 inches each)
1 shallot, sliced
1/2 pound asparagus, trimmed and cut into pieces
3/4 cup low-sodium chicken broth
1 teaspoon finely grated lemon zest
Directions


Preheat the oven to 425 degrees F. Butter a large baking dish. Combine the chicken, ricotta, 1/2 cup parmesan, 3 tablespoons herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Spoon about 1/4 cup filling across the lower half of each crepe; roll up to enclose the filling. Place the crepes, seam-side down, in the baking dish. Cover with foil and bake until the filling is hot, about 15 minutes.

Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat. Add the shallot and cook until it softens, about 1 minute. Add the asparagus and cook until just tender, about 3 minutes. Add the chicken broth, lemon zest and the remaining 1 tablespoon herbs and simmer until the sauce is slightly thickened, about 2 minutes. Stir in the remaining 1/4 cup parmesan and season with salt and pepper.

Divide the crepes among plates, top with the asparagus and sauce, and sprinkle with parmesan.

Per serving: Calories 405; Fat 24 g (Saturated 14 g); Cholesterol 115 mg; Sodium 984 mg; Carbohydrate 19 g; Fiber 1 g; Protein 26 g

Chicken Pomodoro

From Andie Evans
Makes 2 servings
Time: 30 minutes

2 boneless, skinless chicken breasts, pounded into cutlets
salt and black pepper
AP flour
2 Tbsp. vegetable oil
1/4 c. vodka
1/2 c. chicken broth
2 Tbsp. lemon juice
1/2 c. chopped fresh tomato
2 Tbsp. heavy cream
1/3 c. sliced scallions

Season chicken cutlets with salt and pepper, then dredge in flour. Heat vegetable oil in a saute pan over medium-high heat.

Saute cutlets on both sides. Transfer cutlets to a platter; pour off fat from the pan.

Deglaze pan with vodka (off the heat or it might catch fire); return to heat and cook until nearly evaporated.

Add broth and lemon juice. Return cutlets to pan and cook on each side for 1 minute. Transfer cutlets to a warm plate.

Stir tomato and cream into sauce. Heat through; pour over cutlets.

Garnish with scallions. Serve with rice or anything else that will soak up sauce.

Marinated Chicken Breasts

From Shirley Evans
Makes 4 servings

4 cloves garlic, divided
2 Tbsp. cooking-quality olive oil
2 lemons, halved
1/2 tsp. crushed red pepper flakes
1/2 Tbsp. honey
2 whole (4 halves) chicken breasts, with bones and skin
High-quality olive oil, for drizzling

Crush 2 of the garlic cloves and combine them in a dish with the 2 Tbsp. oil, the juice of the lemons (retain the juiced lemon halves), pepper flakes and honey. Mix well. Put the chicken breasts in plastic bag, pour in the marinade and coat the pieces well. Let rest in the refrigerator 2 hours or more, turning the bag several times to coat the chicken.

Preheat the oven to 400 degrees and line a baking sheet with parchment paper or grease it well to keep the marinade from burning onto the pan.

Put the chicken breasts on the baking sheet skin side up and top each with a lemon half (cut side down). Roast about 45 minutes until the chicken is cooked through, moving the lemon halves around on the pieces two or three times to allow all the skin to brown.

Serve with high-quality oil, for drizzling.

Frickin' Chicken

From Shirley Evans

Makes 6 servings

1/4 c. butter

3- to 4-lbs. cut-up broiler-fryer chicken

2 c. water

2 medium carrots, sliced

1 medium onion, chopped

1 tsp. salt

2 tsp. chopped fresh thyme leaves (or 1/2 tsp. dried)

2 whole cloves

1 bay leaf

3 Tbsp. AP flour

1/2 c. milk

1/8 tsp. pepper

Parsley Dumplings (below)

Heat butter in Dutch oven or 12-inch skillet over medium-high heat until melted. Cook chicken in margarine until brown on all sides, 15 to 20 minutes. Drain butter from Dutch oven. Stir in water, carrots, onion, salt, thyme, cloves and bay leaf. Heat to boiling; reduce heat. Cover and simmer until chicken is done; 40 to 50 minutes.

Remove chicken; keep warm. Remove bay leaf. Mix flour, milk and pepper until smooth; pour into Dutch oven. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat. Return chicken to Dutch oven.

Prepare Parsley Dumplings.

1 1/4 c. AP flour

2 Tbsp. chopped fresh parsley

2 tsp. baking powder

1/2 tsp. salt

3 Tbsp. butter

2/3 c. milk

Mix flour, parsley, baking powder and salt in 2-qt. bowl. Cut in butter until mixture resembles fine crumbs. Stir in milk.

Drop dumplings by rounded spoonfuls onto hot chicken--Do not drop directly on liquid. Cover tightly; cook until dumplings are fluffy and dry on top, 10 to 14 minutes.

Chicken with 40 Cloves of Garlic

From Shirley Evans
Makes 6 servings

1 Tbsp. olive oil
4 lbs. bone-in chicken pieces, skinned, visible fat removed
salt and freshly ground black pepper
40 large cloves garlic, peeled (about 4 heads)
1-3/4 c. dry white wine
4 sprigs thyme (or 1/4 tsp. dried thyme leaves)
1 sprig rosemary (or 1/4 tsp. dried)
2 Tbsp. Cognac (optional)
chopped fresh parsley
12 slices country-style bread, 1/2-inch thick, toasted

Preheat oven to 350 degrees. Heat oil over medium heat in a Dutch oven. Season chicken with salt and pepper. Place half of the chicken in the pan. Cook, turning, until browned, about 5 minutes per side. Remove from the pot and brown the remaining chicken.

Add garlic cloves (reserving 1 clove) and cook, stirring, until beginning to brown, 3 to 5 minutes. Spread cloves in a single layer and return the chicken pieces to the pot. Add wine, thyme and rosemary, and cover tightly.

Transfer the pot to the oven and bake for 40 to 50 minutes, or until chicken is tender and no longer pink inside.

Remove the chicken from the oven. If using Cognac, heat it in a small saucepan and then light with a match. Pour over the chicken and shake the pot until the flames die down. Taste the sauce in the pot, adjust the seasonings and sprinkle with parsley.

To serve, rub both sides of the toasted bred with the cut side of the reserved garlic clove. Have your guests spread a clove or two of cooked garlic on the toasted bread and top with chicken and sauce.

Over-the-Top Chicken

From Shirley Evans

6 chicken breast halves, boned and skinned

1/4 tsp. salt

1/4 tsp. pepper

1 c. grated cheese

10-3/4 oz. can cream of mushroom soup

2 c. dry StoveTop stuffing mix

1/4 c. butter, melted

Preheat oven to 350 degrees. Put chicken in greased 9x13 pan and sprinkle with salt and pepper. Top with grated cheese and soup. Sprinkle with dry stuffing mix and drizzle with butter. Bake covered 40 minutes and uncovered 30 minutes or until tender. Serve with wild rice or seasoned brown rice.

Chicken Stew with Lemon and Rosemary

From Dana Schrader

8 chicken thighs, about 2-1/2 lbs.
Kosher salt
Freshly ground black pepper
1 Tbsp. vegetable oil
3 Tbsp. unsalted butter, softened
4 carrots, sliced into 1-inch bias cut (about 1-1/2 c.)
4 celery ribs, cut into 1-inch bias cut (about 1-1/2 c.)
2 sprigs rosemary
1 lemon, juiced
2-1/2 c. chicken broth, low-sodium
3/4 c. frozen pearl onions, thawed
2 tsp. finely grated lemon zest
2 Tbsp. all-purpose flour
Buttered noodles, accompaniment

Preheat the oven to 425 degrees.

Season the chicken generously with salt and pepper. Heat the oil and 1 Tbsp. butter in a Dutch oven (12-inch diameter) over medium-high heat. Lay half of the chicken pieces skin-side down in the skillet. Cook the chicken, until golden-brown on both sides, turning once, about 8 minutes. Transfer to a plate. Repeat with remaining chicken.

Reduce the heat to medium, add the carrots and celery, and cook until just tender, about 10 minutes. Add the rosemary, and cook until fragrant, about 1 minute more. Add the lemon juice, and scrape up any browned bits that cling to the pan with a wooden spoon. Add the broth, onions, lemon zest, and 1 tsp. salt and bring just to a boil.

Return the chicken skin-side up to the pot, taking care that the skin is just over the surface of the liquid, and then put the stew in the oven. Cook, uncovered, until the chicken is cooked through, tender and lightly glazed and brown, about 40 minutes. Baste the chicken occasionally in the last 20 minutes of cooking. Meanwhile, use a fork to work the remaining 2 Tbsp. butter into the 2 Tbsp. flour to make a paste.

Remove the stew from the oven. Remove and discard the rosemary and arrange the vegetables and chicken (reserving the juices in the pan) in the servings dish. Place the Dutch oven over medium heat and whisk the butter/flour mixture into the juices until dissolved. Bring to a boil and simmer until thickened. Pour sauce over the chicken and serve immediately over buttered noodles.


To make this Joe-safe, use dairy-free butter.

Creamy Basil Parmesan Chicken & Pasta

From Shirley Evans

chicken pieces                         

buttermilk                         

flour

1 c. milk                                    

basil                                                    

paprika

garlic powder                          

onion powder                    

Alfredo sauce

sun-dried tomatoes                 

Romano cheese                      

linguine

parmesan cheese

Coat chicken pieces in buttermilk and dredge in flour. Brown chicken in skillet.

Remove from pan. Put in oven-safe dish and bake at 350 degrees until done.

In chicken pan add milk  and seasonings. Add Alfredo sauce, sun-dried tomatoes and Romano cheese. Simmer. Serve over linguine pasta. Grate on parmesan cheese.