101 Glorious Ways to Cook Chicken - 10-25

10. CHICKEN RIVIERA

1 fryer, cut up
1/2 cup flour
1 1/2 teaspoon salt
1/4 teaspoon pepper
Vegetable oil to depth of 1/2 inch in skillet
1 clove garlic, minced
2 cups chicken broth
1/4 teaspoon crushed rosemary
3 carrots, sliced
3 lemon slices
2 tablespoons chopped parsley

Shake chicken pieces in paper bag with flour, salt and pepper. Heat vegetable oil moderately hot in heavy skillet. Add chicken, brown all sides, remove. Drain off all but 2 tablespoons oil and browned bits. Add garlic, broth and rosemary, stir well. Replace chicken, top with remaining ingredients and salt if needed. Cover, simmer 30 minutes.
4 servings.

11. SHENANDOAH SPAGHETTI

1 fryer, disjointed
1/2 cup flour
1 1/2 teaspoon salt
1/4 teaspoon pepper
Vegetable oil to depth of 1 inch in skillet
1 small green pepper, sliced thin
1 tart apple, chopped
1 bay leaf
1 can (8 oz) tomato sauce
1 cup water
1/2 lb. spaghetti, cooked

Coat chicken with flour mixed with salt and pepper. Brown chicken in vegetable oil. Remove. Drain off all but 2 tablespoons drippings and brown bits. Combine remaining ingredients except spaghetti in skillet with chicken. Cover, simmer 15 minutes. Salt to taste. Serve chicken and sauce on spaghetti.
6 servings.

12. PAN FRIED CHICKEN

1/2 cup flour
1 1/2 teaspoon salt
1/4 teaspoon pepper
1 fryer, disjointed
3/4 cup Vegetable oil

Combine flour and seasonings in paper bag, shake chicken in flour mixture. Place chicken in hot vegetable oil, skin side up. Brown over medium heat on all sides. Cover, reduce heat and cook 20 to 30 minutes. Turn occasionally.
4 servings.

Wonderful new ways to dress up Fried Chicken —

VARIATION: 13. CHICKEN EDEN:
Brown chicken, remove from pan to drain off all but 2 tablespoons drippings and browned bits. Add 1 onion, chopped, 1 clove garlic, minced, 1 cup chicken broth, 1/4 cup sherry. Replace chicken. Top with 1 small green pepper, sliced, 1/2 cup sliced black figs, wedges of a peeled tomato. Cover, simmer 20 to 30 minutes. Salt to taste

VARIATION: 14. CHICKEN 'N YAMS:
After chicken is cooked, remove it to a warm platter. Drain off all but 1/4 cup vegetable oil. Brown parboiled slices of 4 yams on both sides. Sprinkle with sugar.

VARIATION: 15. TOMATO-MUSHROOM GRAVY:
Remove chicken to warm platter. Pour off all but 2 tablespoons vegetable oil and browned bits. Cook 2 green onions, chopped, 1/2 pound fresh mushrooms, sliced (or a 4-oz. can, drained) until tender. Add 1 can (8 oz.) tomato sauce. Simmer 5 minutes.

VARIATION: 16. CHICKEN AND APPLE RINGS:
Cook chicken, keep warm. Cut apple rings. Cook in drippings, sprinkle with salt, sugar and nutmeg.

VARIATION: 17. CALICO GRAVY FOR FRIED CHICKEN:
Keep fried chicken hot. Drain off all but 2 tablespoons drippings and browned bits. Add 3 carrots, sliced, 2 green onions, diced, cook 2 minutes. Add 1 cup chicken broth, stir until mixture boils. Cover and cook slowly until carrots are just tender. Add 1 small avocado, sliced, 1 cup cranberry jelly squares, salt if needed. Heat through, serve with chicken and noodles.

18. BATTER FRIED CHICKEN

1 egg, slightly beaten
2/3 cup milk
1 tablespoon vegetable oil
1 cup sifted all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon pepper
1 fryer, disjointed
Vegetable oil for deep frying

Combine egg, milk and vegetable oil. Sift together flour, baking powder, salt and pepper. Blend into milk mixture, beat smooth. Dip chicken into batter, drain. Cook chicken in deep vegetable oil heated to 350 degrees about 12 minutes, until done.
4 servings

For intriguing new flavor, try —

VARIATION: 19. GRANDMA'S CHICKEN:
Add 1 teaspoon grated onion and 1/2 teaspoon sage to batter.

VARIATION: 20. CARAWAY:
Blend 2 teaspoons caraway seeds into batter.

VARIATION: 21. PLANTATION SPECIAL:
Use 3/4 cup buttermilk instead of milk in batter. Omit baking powder.

VARIATION: 22. SPICY PLANTATION SPECIAL:
Use 3/4 cup buttermilk as batter liquid. Omit baking powder, add 1/2 teaspoon curry powder

VARIATION: 23. NUTTY CHICKEN:
Omit vegetable oil in batter. Add 2 tablespoons peanut butter.

VARIATION: 24. GLORY FRIES:
Mix 1 teaspoon celery seed, 1/2 teaspoon turmeric into batter.

VARIATION: 25. ROSY HARVEST:
Make batter by beating together 1 egg, 1 teaspoon salt, dash pepper, 1/4 teaspoon basil, 3/4 cup flour, 1 can (8 oz.) tomato sauce.