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Augu s t`-2',=1985 77
COOKING
STRAIGHT DOWN THE MIDDLE .
Quick And Easy Chicken Recipes
BY GLORIA KAUFER GREENE
When the lure of summer
breezes is especially enticing, I
simply make it a point to prepare
meals which are particularly
quick and easy.
Many times I accomplish this
by cooking chicken into a main
dish that can serve as most of the
meal.
I almost always (with the ex-
ception of chicken soup or whole
roasted chicken) remove the skin
from chicken when I cook it, be-
cause most of the fat in chicken is
in and under the skin.
Following are a few chicken
"dinners-in-a-pot" that take a
minimum amount of time for
preparation, but are tasty and
satisfying.
CHICKEN AND
FRESH VEGETABLE
SKILLET DINNER
2 tbsps. vegetable oil
1 large onion, finely chopped
1 garlic clove, minced
21/2 to 3 pounds meaty chicken
pieces, skin removed if de-
sired
V4 tsp. salt
4e tsp. black pepper
1/2 tsp. dried thyme leaves
1/2 tsp. dried basil leaves
1 medium-sized bay leaf,
crumbled
1 cup chicken broth or bouil-
lon made from cubes or
powder
4 medium-sized carrots, thinly
sliced
11/2 cups fresh green beans, cut
in half crosswise
1 cup fresh cauliflower florets
(optional)
1 tbsp. cornstarch
2 tbsps. cold water
To Serve:
Hot, cooked, brown or white rice,
OR regular or whole wheat
noodles
In Dutch oven or very large,
deep skillet, heat oil over
medium-high heat; then add on-
ions and garlic, and cook until
tender but not browned. Add
thicken pieces, and brown them
Lightly on both sides. Then stir in
salt, pepper, thyme, basil, bay
eaf, and broth, and bring to a boil.
Cover pot tightly, reduce heat,
ind simmer chicken for 30 min-
ites. Stir in carrots, green beans,
and cauliflower (if used),; then
limner chicken and vegetables,
overed, an additional 15 to 20
oinutes or until tender. In a small
up, mix together the cornstarch
Lnd water. Add mixture to pot,
fining, and cook until the sauce
hickens and boils. Serve over hot,
ooked rice or noodles. Makes
bout 4 servings.
IERBED CHICKEN
1ND RICE
1/2 tbsps. vegetable oil
medium-sized onion, thinly
sliced
garlic cloves, minced
bout 21/2 to 3 pounds meaty
chicken pieces, skinned if
desired
cu p uncooked white rice*
Cups water .
UP. dried oregano leaves
t8 1). dried rosemary leaves,
crushed
tsp. turmeric
'A tsp. black pepper
Vs tsp. salt
1 can (16 ounces) tomates in-
cluding juice, coarsely
chopped
In very large, heavy skillet or
Dutch oven over medium-high
heat, heat oil; then cook onion and
garlic, stirring until tender but
not browned. Add chicken, and
brown it lightly on all sides.
Temporarily transfer chicken to a
platter. Spoon off and discard any
excess fat in skillet, leaving only
about 1 to 2 teaspoons. Add rice to
skillet, and stir about 30 seconds.
Then stir in water, oregano,
rosemary, turmeric, pepper, and
salt.
Return chicken to skillet, on top
of rice mixture. Cover pan, and
reduce heat. Simmer about 10
minutes; then stir in tomatoes
and well drained
2 cups mixed frozen peas and
diced carrots, slightly
thawed
About 2 to 21/2 cups diced
cooked chicken
21/2 tbsps. pareve margarine
1 small onion, finely chopped
% cup white flour
1% cups chicken broth or
bouillon made from cubes
or powder
% tsp. dried basil leaves
1/2 tsp. dried thyme leaves
% tsp. salt (optional, or to taste)
Pinch of black pepper, prefer-
ably freshly ground
Grease well or coat with
nonstick spray an 8- to 9-inch
square or 10-inch round baking
dish or pan that is 11/2- to 2-inches
deep. Set aside.
To prepare pastry for top of pie,
and their can juice. Re-cover skil- combine white and whole wheat
let, and simmer mixture 25 to 30 flours, sesame seeds, and salt in a
minutes longer or until chicken medium-sized bowl. Cut in mar-
and rice are tender, and liquid is garine with pastry blender, two
absorbed.
knives, or your fingertips until
Stir occasionally during cook- mixture resembles coarse crumbs.
ing period to be sure rice doesn't Sprinkle with 3 tablespoons of
stick to pan. If skillet becomes dry water while mixing with a fork.
If pastry seems to be very dry,
before rice or chicken is tender,
add a few tablespoons of water. add more water as needed. Gather
pastry into a ball. Roll out be-
Makes 4 to 6 servings.
*Variation: This dish can be tween 2 sheets of wax paper to a 9-
made with brown rice instead of to 10-inch square or an 11-inch
white. When using brown rice, circle (depending on size and
cook rice and chicken mixture for shape of pan). Refrigerate pastry
20 minutes before adding to- in wax paper while preparing fil-
matoes and their juice. Then cook ling.
Put cooked potatoes, slightly
as directed above. If chicken is
tender before rice is done, remove
cooked chicken to a platter. When
rice is just about tender, return
chicken to pan, and reheat it with
rice mixture. If necessary, add
extra water to skillet as indicated
above.
CHICKEN POT PIE
SESAME PASTRY CRUST:
% cup white flour
% cup whole wheat flour
1 tbsp. sesame seeds
5'a tsp. salt
% cup (5% tablespoons) pareve
margarine
3 to 4 tbsps. cold water (or
more if needed)
FILLING:
4 small unpeeled "new" red
potatoes, scrubbed, cut
h cubes (about
into %-inc
2% cups), steamed or
boiled until almost tender,
thawed peas and carrots, and
cooked chicken into greased bak-
ing dish, and mix gently.
Heat margarine for filling in a
medium-sized saucepan over
medium-high heat; then cook On-
ion, stirring, until tender but not
browned. Add % cup flour, and
cook, stirring constantly, for 1
minute. Vigorously stir in chic-
ken broth, and cook while stirring
until sauce thickens and boils.
Stir in herbs and seasonings to
taste. Pour sauce over chicken
and vegetables in dish, and stir
until evenly distributed.
Remove top sheet of wax paper
from chilled pastry, and invert
pastry over pan. Peel off second
sheet of wax paper. Crimp pastry
to edge of pan. Use a small, sharp
knife to cut several small slits in
pastry for steam to escape. Bake
in a preheated 425-degree oven
for 20 to 25 minutes.
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