101 Glorious Ways to Cook Chicken - 59-68

59. SKILLET PIES

Pastry:

2 3/4 cups sifted all-purpose flour
2 teaspoons salt
1/2 cup vegetable oil
1/2 cup milk

Mix flour and salt. Pour vegetable oil and milk into 1 measuring cup (don't stir), add all at once to flour. Stir until mixed. Shape into ball. Place half of dough between 12-inch squares of waxed paper. (Lightly dampen table top to prevent slipping.) Roll dough 1/8 inch thick to edges of paper. Peel off top paper. Cut in 5-inch squares. Prepare 2 cups thick filling. Place a large spoonful of filling on each square, fold to make a triangle. Seal edges with form dipped in flour. Fry pies 4 to 5 minutes in 1 inch of vegetable oil heated to 350 degrees, turn to brown both sides. Drain, serve warm. 8 to 10 pies.

Chicken Filling:

Mince cooked chicken mix with chopped pimiento, chopped parsley and enough thick white sauce to moisten.

60. CHICKEN SAUTE WITH NEW POTATOES

1 fryer, disjointed
1/4 cup vegetable oil
1 clove garlic, minced
1 1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup chicken broth
1 lb. small new potatoes, peeled or unpeeled
1/4 cup red wine (optional)
1 pkg. (10 oz.) frozen green peas

Coat chicken with hot vegetable oil in heavy skillet. Brown over medium heat. Add remaining ingredients except peas. Cover and simmer about 25 minutes. Add peas last 10 minutes of cooking. Salt if needed.
4 servings.

61. CAROLINA CHICKEN

1 fryer, disjointed
1/2 cup vegetable oil
1 onion, chopped
1 teaspoon Worcestershire sauce
1 bay leaf
2 cans (16 oz. size) okra and tomatoes
1 teaspoon salt
1/4 teaspoon Tabasco

Brown chicken in vegetable oil, remove and drain off all but 2 tablespoons oil. Add onion, cook 5 minutes. Add remaining ingredients, replace chicken. Cover, cook slowly 20 minutes until chicken is tender. Serve with hot corn bread or rice.
4 to 6 servings.

62. COUNTRY KETTLE

1/2 cup flour
1/8 teaspoon garlic powder
1/4 teaspoon pepper
2 teaspoon salt
1 fryer, disjointed
3/4 cup vegetable oil
1 eggplant in 1/4 inch slices
1 can (16 oz) tomatoes
1 can (4 oz) mushrooms
1 onion, sliced
1/4 teaspoon rosemary
1 small green pepper, chopped

Combine first 3 ingredients, half of salt. Use to coat chicken. Brown chicken in vegetable oil in large skillet or Dutch oven, remove. Brown eggplant. Combine all ingredients. Cover and cook over low heat 20 to 25 minutes.
6 servings.

63. CHICKEN ROSEMARY

1 fryer, disjointed
1/4 cup vegetable oil
1 1/2 teaspoon salt
1/4 teaspoon pepper
1 small onion, chopped
1 clove garlic, minced
1 cup chopped celery and leaves
1/4 cup sherry or white whine
1 teaspoon rosemary

Coat chicken with hot vegetable oil in heavy skillet. Brown. Sprinkle with seasonings, add remaining ingredients. Cover, simmer 20 to 30 minutes, basting occasionally with rosemary sauce.
4 servings.

64. CHICKEN SCRAPPLE

1 small onion, minced
1 tablespoon vegetable oil
3 cups chicken broth and/or water
1/2 teaspoon poultry seasoning
1 teaspoon salt
Dash nutmeg, cayenne
1 cup cornmeal
2 cups minced cooked chicken

Cook onion in 1 tablespoon vegetable oil for 2 minutes in heavy saucepan. Add 2 cups chicken broth and seasonings, bring to boil. Combine cornmeal with other cup broth, stir into boiling mixture. Stir until mush thickens and boils. Turn heat very low, add chicken. Cover and cook slowly 10 minutes or until done. Add water, salt if needed. Rinse loaf pan with water, pour in the scrapple. Chill until firm.

To fry scrapple, slice 1/4 inch thick and coat with flour. Brown in enough vegetable oil to cover bottom of skillet. Serve with chicken gravy or apple sauce.
10 servings.

65. CHICKEN BRAZILIA

1 fryer, disjointed
1/4 cup flour
1 1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup vegetable oil
1/2 cup chopped celery and leaves
3 green onions, chopped
1 to 2 teaspoons chili powder
1 1/2 cups chicken broth
2 tomatoes, peeled and wedged
1 can (5 oz.) shrimp
1 pimiento, diced
Brazil nuts, slivered

Lightly coat chicken with flour mixed with salt and pepper. Brown in vegetable oil. Remove chicken, drain, retaining 2 tablespoons drippings and browned bits. Add celery, onions, chili powder and broth, stir well. Replace chicken, top with tomatoes. Cover, simmer 20 to 30 minutes. Add shrimp, salt if needed. Heat through. Garnish with pimiento and Brazil nuts, serve on rice.
4 to 6 servings.

66. CHICKEN-MAC SAUTE

2 cups raw elbow macaroni
1 onion, chopped
1 green pepper, chopped
1 clove garlic, minced
1/2 cup vegetable oil
1 can (6 oz.) tomato paste
2 1/2 cups water or part chicken broth
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons Worcestershire sauce
2 cups diced cooked chicken

Saute macaroni, onion, green pepper and garlic in hot vegetable oil till macaroni turns slightly yellow. Add remaining ingredients except chicken and bring to a boil. Cover, simmer about 20 minutes. Stir occasionally. Add chicken, heat.
6 servings.

67. CHICKEN LOGS (CROQUETTES)

2 cups finely chopped cooked chicken or turkey
1 teaspoon grated onion
2 tablespoons chopped parsley
1/2 to 3/4 cup thick white sauce
1 cup fine dry crumbs
Vegetable oil for deep frying

Combine chicken, onion and parsley with white sauce to moisten, chill. Form into 10 little logs. Roll in crumbs. Let stand to dry coating. Fry about 2 minutes or until golden in vegetable oil heated to 375 degrees. Drain.

68. COUNTRY CAPTAIN

1/4 cup flour
1 1/2 teaspoon salt
1 fryer, disjointed
1/4 cup vegetable oil
1 onion, chopped
1 green pepper, sliced
1 clove garlic, minced
1 can (8 oz.) tomato sauce
2 cups water
1/4 teaspoon Tabasco
1 teaspoon curry powder
1/2 cup currants or raisins
Toasted slivered almonds

Flour and salt chicken. Brown in vegetable oil, remove. Add onion, green pepper and garlic, cook 3 minutes. Blend in tomato sauce, water, seasonings and currants. Mix well, replace chicken. Cover, simmer for 30 minutes until done. Delicious with rice and garnish of nuts.
4 to 6 servings.