101 Glorious Ways to Cook Chicken - 69-79

69. AUNT SALLY'S SPECIAL

1 fryer, disjointed
1 egg, slightly beaten
1 tablespoon vegetable oil
1 1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup cornmeal
Vegetable oil for deep frying

Dip chicken in egg mixed with 1 tablespoon vegetable oil (for wonderful golden browning), salt and pepper. Coat with cornmeal. Deep fry in vegetable oil heated to 350 degrees, until browned and tender.
4 servings.

70. GALA CHICKEN NEWBURG

1 small onion, chopped
3 tablespoons vegetable oil
3 tablespoons flour
1 teaspoon salt
Dash pepper
1/4 teaspoon tarragon
1 cup chicken broth
1/2 cup milk
2 cups diced, cooked chicken
1 egg yolk, slightly beaten
1 tablespoon lemon juice
1/4 cup sherry
1 pimiento, chopped
1 avocado, cubed

Cook onion in vegetable oil 3 minutes. Mix in flour, seasonings, broth and milk. Stir while mixture cooks slowly and thickens. Add chicken, lightly blend in egg yolk then lemon juice, sherry, pimiento, avocado. Heat. Serve on toast.
4 to 6 servings.

71. SPICED CHICKEN

1 cup orange juice
1 1/2 cups sliced canned or frozen peaches
2 tablespoons brown sugar
2 tablespoons vinegar
1 teaspoon mace or nutmeg
1 teaspoon basil
1 clove garlic, minced
6 each fryer chicken legs and thighs
1/2 cup flour with 1 teaspoon salt and dash pepper
Vegetable oil to depth of 1 inch in fry pan

Combine first 7 ingredients in saucepan, cook slowly for 10 minutes. Dredge chicken in seasoned flour and brown in hot vegetable oil. Remove chicken to pour off all but 2 tablespoons drippings and browned bits. Replace chicken, pour fruit sauce over top. Cover, simmer for 20 minutes.
4 to 6 servings.

72. CHICKEN DIVINE

4 chicken breast halves
2 tablespoons flour with 1/2 teaspoon salt and dash pepper
2 tablespoons vegetable oil
1 pkg (10 oz) frozen broccoli
2 tablespoons flour
1/2 cup chicken broth
1/2 cup milk
1/4 teaspoon tarragon, crumbled
Bread crumbs

Coat chicken with seasoned flour. Brown in hot vegetable oil. Reduce heat to low, cover and cook about 30 minutes. Add broccoli last 15 minutes. Remove chicken and broccoli to warm oven. Stir in 2 tablespoons flour. Add broth, milk and tarragon. Stir constantly, cook about 2 minutes until thickened. Pour over chicken and broccoli. Sprinkle with bread crumbs. Brown under broiler. With fresh broccoli, parboil 10 minutes. Add to chicken when heat is reduced.
4 servings.

73. LOUISIANA MEDLEY

Brown fryer chicken in 1/4 cup vegetable oil. Combine 1/2 cup dry vermouth, 1 1/2 teaspoon salt, 1/4 teaspoon each pepper and cinnamon, 1 tablespoon brown sugar. Add to chicken with 2 tart apples, cut in wedges. Baste. Cover, cook slowly for 20 minutes. Add 3 cooked yams, peeled and sliced. Baste with cooking liquid. Cover, simmer until heated. Garnish with maraschino cherries.
6 servings.

74. CREOLE CHICKEN GUMBO

1 cup cut celery and leaves
1 large onion, chopped
1 tablespoon flour
1/4 cup vegetable oil
3 cups chicken broth
1 can (16 oz.) tomatoes
1 green pepper, chopped
1 bay leaf
1/4 teaspoon thyme
2 cups sliced okra (fresh, frozen or canned)
2 tablespoons chopped parsley
Salt to taste
1/4 teaspoon Tabasco
2 cups coarsely cut cooked chicken
1 can (5 oz.) shrimp, drained
Hot rice

Cook celery, onion and flour in vegetable oil for 5 minutes, stirring as needed. Add next 9 ingredients, stir well. Simmer for 30 minutes. Stir occasionally. Add chicken and shrimp, heat through. Add a dash of Tabasco, serve in soup bowls with hot rice on top.
6 servings.

75. CHICKEN ROLLETTES

6 chicken breast halves, boned
6 tablespoons filling (cranberry jelly,
	chutney or chopped cooked
	mushrooms, drained)
Salt and pepper
2 tablespoons flour
1 egg
1 tablespoon water
1/4 to 1/2 cup fine dry bread crumbs
Vegetable oil for deep frying

Pound skinned chicken between sheets of waxed paper until as thin as possible. Place 1 tablespoon filling on each piece of chicken. Sprinkle with salt and pepper. Roll envelope fashion. Dredge in flour, dip in egg beaten with water, then in crumbs. Deep fry for 5 to 10 minutes, or until done in vegetable oil heated to 350 degrees. Drain.
6 servings.

76. CHICKEN JAMBALAYA

1 fryer, disjointed
1/4 cup vegetable oil
1 green pepper, chopped
1 onion, chopped
1 clove garlic, minced
1 1/2 cups raw rice
2 teaspoons salt
2 teaspoons Worcestershire sauce
1/4 teaspoon thyme
1/4 teaspoon Tabasco
1 can (8 oz.) shrimp, drained
3 cups water

Brown chicken in vegetable oil in large skillet. Remove. Cook green pepper, onion, garlic and rice slowly for 5 minutes. Stir often. Add seasonings, water and chicken. Bring to boil, cover, cook over low heat for 25 minutes. Remove cover, fluff rice, add shrimp, cook 6 to 10 minutes longer.
6 servings.

77. CHICKEN SALAD - COLD OR HOT

1/2 cup chopped pecans
1/4 cup vegetable oil
2 green onions, chopped
1 cup chopped celery and leaves
1/2 teaspoon salt
Dash pepper, dill weed
2 cups cubed cooked chicken or turkey
1/4 cup chopped sweet pickles
1 tablespoon lemon juice or vinegar
Diced pimiento
2 hard cooked eggs, sliced

Brown nuts in vegetable oil, remove. Add onion and celery, cook slowly for 5 minutes. Lightly toss with remaining ingredients except eggs. Chill to serve cold, heat through for hot salad. Garnish with eggs and nuts.
6 servings.

78. CHICKEN DELAWARE

Combine 1/4 cup each vegetable oil and beer with 1 teaspoon salt, 1/4 teaspoon pepper, 2 tablespoons catsup, 1 teaspoon basil, crumbled. Use to baste chicken during broiling. Shortly before serving, baste chicken well, then cover lightly with bread crumbs mixed with paprika. Broil till born.
4 servings.

79. CHICKEN PILAF

1 onion, chopped
1 cup raw rice
2 tablespoons vegetable oil
2 cups chicken broth
1 teaspoon salt
Dash pepper
1/4 teaspoon thyme
1/2 cup raisins
1 green pepper, chopped
2 cups diced cooked chicken or turkey
1 pimiento, chopped

Slowly cook onion and rice in vegetable oil over medium heat about 5 minutes, stir often. Add next 6 ingredients. Bring to boil, cover and simmer for 25 minutes. Gently mix in chicken, cover and heat 5 minutes. Garnish with pimiento.
6 to 8 servings.