Easy French Recipes - How to Make Roast Chicken Provencal
This recipe serves four people and it is ideal if you are having a dinner party and you want to serve something classy but not too fiddly. So, what does Provencal mean exactly? Provence is a region in the south of France and a recipe, which is tagged with the word “Provencal” or “Provencale” means that it is prepared in the style of that region.
Herbes de Provence
You might have heard of Herbes de Provence, which is a combination of fennel, savory, thyme flowers, basil and more. Thyme is usually the strongest flavor but it depends on the manufacturer. Lavender is added to the American mixes but not the traditional French ones. This herb mix has been around since the 1970s and you can use it to flavor grilled meat, fish, or vegetables.
The cuisine from this region of France has always used a lot of herbs but the people living in the area have always added the herbs separately, rather than using Herbes de Provence from a mix.
The Recipe - Step by Step
What you will need:
- 3 lbs chicken
- 2 plum tomatoes
- 1/2 cup fresh basil leaves
- 1 onion
- 1 clove garlic
- 3/4 cup veal stock
- 1/2 cup dry white wine
- 1/4 cup Kalamata olives
- Salt and black pepper
How to make it:
Preheat the oven to 450 degrees F. Season the chicken with some salt and pepper and put it in a ten inch ovenproof skillet. Roast it in the center of the oven for twenty minutes.
While the bird roasts, chop the garlic and onion. Pit the olives and slice them finely. Chop enough basil to get two tablespoons and cut the remaining basil into thin strips. De-seed the tomatoes and cut them into quarter inch pieces.
Turn the oven temperature down to 350 degrees F and cook the chicken for a further forty minutes or until a thermometer inserted into the center of a thigh reads 170 degrees F and the chicken juices run clear. Put the chicken on a cutting board and make a loose aluminum foil tent over it to keep it warm.
Pour all the fat except two teaspoons of it out of the skillet and saute the onion for half a minute, stirring it all the time. Add the garlic and saute for another half a minute. Add the white wine to de-glaze the pan, scraping the burnt bits off the bottom.
Simmer the mixture until it reduces by half, and then add the stock. Bring it to a simmer and add the olives and tomatoes. Simmer the sauce for three minutes or until it thickens. Stir in the basil strips and take the mixture off the heat. Cut the chicken into four pieces and pour the sauce over it. Sprinkle the chopped basil over the top and serve.
Chicken is versatile and you can cook it in many different ways, such as finger-licking fried chicken or juicy grilled chicken. A classy chicken Provencal is great for a dinner party but a succulent and easy fried chicken recipe is sure to impress your family tonight.
SouthernFriedChickenRecipe.com When it has to be Real Fried Chicken
Article Source: http://EzineArticles.com/?expert=Christine_Szalay_Kudra
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How To Make Slow-Cooked Chicken Drumsticks
By KC Kudra
Some recipes will tell you to cook the drumsticks in seasoned flour and then add some liquid and others will tell you to add everything to the slow cooker, perhaps browning the poultry first, and then leave it all to cook. The skin does not go crispy in a crockpot so remove it before you begin.
Barbecue flavor drumsticks are really good and you can make these by combining half a cup of soy sauce with a couple of minced garlic cloves, eight ounces of tomato sauce and quarter of a cup of brown sugar.
Mix this sauce with twelve skinless drumsticks and cook on low for eight hours. This is a really simple recipe and the results are great. You can serve this at a buffet or even as a hot appetizer.
Recipe For Teriyaki Chicken Drumsticks
This recipe gives your poultry an authentic Asian flavor and you can use this sauce for pork instead of chicken if you prefer. These are nice served hot from the slow cooker or chilled. When they finish cooking the meat is falling off the bone so giving them half an hour in the refrigerator might be a good idea if you are serving them as finger food, as the meat will hold on to the bone better when they are cold.
What You Need:
- 25 skinless chicken drumsticks
- 1 bottle thick teriyaki sauce
- 2 teaspoons salt
- 3 tablespoons Chinese five spice powder
- 1/2 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 tablespoon brown sugar
How To Make It:
Stir the spices together, then roll the chicken in the mixture and add them to the slow cooker. Cook for six hours on low. Add six tablespoons of the teriyaki sauce over the top, then cook for an hour more. Transfer the cooked chicken on to a serving platter and drizzle some more sauce over the top.
Recipe For Slow Cooker Cacciatore Drumsticks
This Italian style recipe serves four people and you will love the combination of tomatoes, mushrooms, garlic, herbs, and other wonderful ingredients. Serve this meal with rice or any kind of potatoes.
What You Need:
- 8 chicken drumsticks
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 3 tablespoons flour
- 2 tablespoons olive oil
- 1 chopped onion
- 4 oz sliced mushrooms
- 15 oz Italian style tomato sauce
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 2 minced garlic cloves
- 1 chopped green bell pepper
How To Make It:
Sprinkle the flour over the poultry, and then brown it in the olive oil in a skillet for a few minutes. Transfer it to the crockpot. Stir in everything else except the cornstarch and water.
Cover the slow cooker and cook for about seven hours on low. Stir the cornstarch and water together, and then stir this into the crockpot mixture. Cook on high for twenty minutes or until thick.
Chicken features in many of the best crockpot recipes because slow cooking keeps it moist and makes it really succulent. There are hundreds of easy crockpot recipes to choose from, no matter whether you are new to slow cooking or more experienced.
The Best Crockpot Recipes Start With Our Recipes - BestCrockpotRecipes.net
Article Source: http://EzineArticles.com/?expert=KC_Kudra
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Spice Up Dinner With a Spicy Fried Chicken Recipe
By KC Kudra
There are so many recipes for fried chicken and so many ways to make it. Some people like to use a very basic batter recipe or simply dip their chicken in seasoned flour and fry it.
Chicken has a soft flavor which goes well with this type of coating. It also suits stronger flavors or spicy coatings. If you want to spice things up, why not use cayenne pepper and chili powder in the flour for a piquant kick?
Using Marinades Before Frying Chicken
Another way of spicing up your fried chicken is to marinate it overnight in a spicy marinade, perhaps using garlic, onion, chili, cumin, hot sauce and anything else you fancy. Marinating chicken tenderizes it as well as flavoring it.
You might even like to marinate your chicken and then use a spicy coating if you want a really fiery dinner. In that case, perhaps choose a creamy side dish to contrast with the spicy chicken recipe. Coleslaw would be ideal.
Recipe for Indonesian Style Fried Chicken
The following recipe makes enough spicy Indonesian fried chicken to serve eight people. Serve it with sesame noodles or rice. This recipe uses a very aromatic blend of spices so, rather than being fiery hot, the chicken is carefully spiced so it is full of flavor and really delicious.
If you want to oven fry the chicken instead of deep frying it, you can broil it for twenty minutes in an oven heated to 350 degrees F. If you cannot find fresh turmeric, you can use half a teaspoon of ground turmeric instead. Visit an Asian grocery store for the other spices.
You will need:
- 1 roasting chicken
- 2 bay leaves
- 2 inches fresh turmeric
- 2 inches fresh ginger
- 5 candle nuts or macadamia nuts
- 1 cup hot water
- 1 teaspoon coriander seeds
- 3 inches galangal
- 6 cloves garlic
- 1/4 teaspoon salt
- 1 lemongrass stem
- 1 teaspoon white pepper
- Canola oil, for frying
How to make it:
Cut the chicken into 8 pieces. Crush the white part only of the lemongrass stem. Combine the garlic, nuts, coriander, turmeric, white pepper, galangal and white pepper in a food processor and puree the mixture to a paste. Marinate the chicken pieces overnight in this mixture, in the refrigerator.
Transfer the chicken and marinade sauce into a pot over a low heat. Stir in the water, bay leaves, salt and lemon grass. Keep cooking until the water is absorbed. Take the pot off the stove and let the mixture cool down.
Heat enough canola oil in a deep pan for deep frying, then deep fry the chicken until it is golden brown and cooked through. Drain off excess oil on brown paper or paper towels.
There are hundreds of ways to make fried chicken so you can try different recipes to discover your favorite blend of seasonings and spices. You might prefer an aromatic spiced fried chicken recipe or a classic and traditional southern chicken recipe. Either way, fried chicken makes an enjoyable and satisfying meal every time.
SouthernFriedChickenRecipe.com When it has to be Real Fried Chicken
Article Source: http://EzineArticles.com/?expert=KC_Kudra
http://EzineArticles.com/?Spice-Up-Dinner-With-a-Spicy-Fried-Chicken-Recipe&id=3765483
Chicken Cordon Bleu - The Easy, Healthy Way
By Kim Steele
Despite its nice French name, no one is entirely sure that chicken cordon bleu originated in France. It is however a very popular dish in France and one you can make yourself with little fuss, following the easy method given here. And since it has a French name, of course it has a French story to enjoy along with it.
A Little History
Before we start cooking, I thought you might like to know what the cordon bleu was all about. You’ve probably heard of the cooking school by that name, but the actual cordon bleu had been around for centuries before the cooking school was started in the late 1800’s.
During the religious wars that shook Europe for much of the 16th century, King Henry III initiated a special order of knights, known as L’Ordre du Saint-Esprit, to fight for Catholicism. To distinguish themselves the knights wore a Maltese cross hanging from a blue cord around their neck.
In later years, this same order of knights would gather for huge feasts, some of them cooked by accomplished chefs. Hence the blue cord become associated with excellence in cooking (as well as excellence in general) and this was reinforced when the Cordon Bleu cooking school opened it’s doors in Paris.
An Easy Recipe
So now that you know a little story to entertain your diners with, let’s get cooking.
Lots of Chicken Cordon Bleu recipes ask that you deep fat fry the rolled meat and cheese bundles, but that can be messy and add a lot of unnecessary calories. The dish is actually quite satisfying and delicious when baked. For those of you who miss the extra calories, you can make the shallot cream sauce to serve alongside it.
Baked Chicken Cordon Bleu
- 4 chicken breast filets, skinned
- salt and pepper
- 4 slices ham
- 4 slices of cheese, such as Swiss
- 1 egg, beaten
- 1 cup bread crumbs
- 4 tablespoons butter
Using a wooden meat hammer, pound the chicken breasts to about 1/4 inch thick. Or place the breasts between pieces of wax paper or in a heavy plastic bag and use your rolling pin to flatten them.
Lay out the chicken breasts and sprinkle lightly with salt and pepper. Top each with a slice of cheese and a slice of ham. Roll the chicken up tightly.
Dredge the rolls in the beaten egg and then in the bread crumbs, coating them well. Use toothpicks to hold them together if you wish. Place the rolls in a greased baking pan, seam side down. Place 1 tablespoon of butter on top of each roll.
Bake at 350°F for about 30 to 35 minutes.
Serves 4.
Chicken Cordon Bleu Sauce
- 2 shallots, chopped finely
- 2 tablespoons butter
- 1/2 cup whipping cream
Melt the butter in a small saucepan on low heat and add the shallots. Cook the shallots for 7 or 8 minutes, stirring occasionally. Add the cream and warm through. That’s it, ready to serve.
Makes about 1/2 cup.
If you like these recipes, you’ll find many more French chicken recipes on Easy French Food. Chicken Fricassee is another popular method for cooking poultry and this Moroccan Chicken Recipe, although not exactly French, is served so often in France, you might think it was. Enjoy.
Article Source: http://EzineArticles.com/?expert=Kim_Steele
http://EzineArticles.com/?Chicken-Cordon-Bleu—The-Easy,-Healthy-Way&id=1842301
Grandma’s Homemade Chicken Soup
There is nothing quite like a hot, soothing bowl of homemade chicken soup, especially when your sick or when the weather starts getting cold. I am sure many of us have fond memories of Mom or Grandma fixing up a hot bowl of chicken soup when we were younger. Remember how comforting it was and how good it made you feel? I sure do and I look forward to making chicken soup at least once a month during the cold days of winter. I am going to share with you one of the most delicious recipes for chicken soup, passed down to me from my Grandmother. It is quite easy to make and I promise you will enjoy this again and again…
I rarely follow exact measurements while cooking, so the ingredients below are approximated. Please forgive me in advance..
INGREDIENTS
2 Large Chicken Breasts on the Bone, Skin on
3 Large Celery Stalks Sliced (Reserve Leaves)
3 Large Carrots Sliced
1 Medium Onion Chopped
3 Cloves of Garlic Crushed
2 Medium Russet Potatoes Cubed
1 Cup of Small Pasta for Soup (Orzo, Ditalini)
Water
Chicken Stock
Salt and Pepper to Taste
Grated Italian Cheese (Optional)
Bouquet garni of Thyme, Sage and Rosemary (Instructions Below)
DIRECTIONS
Step 1 - Heat 2 tablespoons of olive oil in a large pot over medium high heat. Add the chicken breasts skin side down and brown.
Step 2 - Add water and chicken stock to the pot. Add a 50/50 mixture of water and chicken stock. The chicken stock gives the soup a boost in flavor. Add enough liquid so that the chicken is completely submerged, plus a little more.
Step 3 - Add celery leaves, garlic and Bouquet Garni (instructions follow). Bring liquid to a boil, then cover and simmer. Cook chicken on a low simmer until you can easily pull the chicken off the bone. One chicken is done, remove it from the pot and place it on a large plate. Remove the garlic and bouquet from pot and discard.
Bouquet Garni Instructions/Description
A bouquet Garni is just a fancy French name for a bundle of herbs that can be added to stocks, soups and stews. When translated to English it means: “garnished bouquet”. It is very easy to make. You can either tie the bundle together using strings or you can wrap it in cheesecloth. I like to use the cheesecloth as it keeps the herbs contained so that they do not fall off and become part of the soup. If you don’t mind the herbs in the final soup, you can wrap it with string. This bundle of herbs will impart a deliciously rich flavor to the broth.
Step 4 - Add the onion, potatoes, celery and carrots to the pot. Bring to a boil, then cover and simmer until the vegetables are tender.
Step 5 - Add your pasta and cook along with vegetables until pasta is al dente.
Step 6 - While the pasta is cooking, pull chicken from the bone and shred into bite size pieces. Add the chicken to the pot and stir.
Step 7 - Serve. Top with grated cheese if desired. Enjoy!
Chicken Cordon Bleu - The Easy, Healthy Way
By Kim Steele
Despite its nice French name, no one is entirely sure that 
chicken cordon bleu originated in France. It is however a very popular dish in France and one you can make yourself with little fuss, following the easy method given here. And since it has a French name, of course it has a French story to enjoy along with it.
A Little History
Before we start cooking, I thought you might like to know what the cordon bleu was all about. You’ve probably heard of the cooking school by that name, but the actual cordon bleu had been around for centuries before the cooking school was started in the late 1800’s.
During the religious wars that shook Europe for much of the 16th century, King Henry III initiated a special order of knights, known as L’Ordre du Saint-Esprit, to fight for Catholicism. To distinguish themselves the knights wore a Maltese cross hanging from a blue cord around their neck.
In later years, this same order of knights would gather for huge feasts, some of them cooked by accomplished chefs. Hence the blue cord become associated with excellence in cooking (as well as excellence in general) and this was reinforced when the Cordon Bleu cooking school opened it’s doors in Paris.
An Easy Recipe
So now that you know a little story to entertain your diners with, let’s get cooking.
Lots of Chicken Cordon Bleu recipes ask that you deep fat fry the rolled meat and cheese bundles, but that can be messy and add a lot of unnecessary calories. The dish is actually quite satisfying and delicious when baked. For those of you who miss the extra calories, you can make the shallot cream sauce to serve alongside it.
Baked Chicken Cordon Bleu
- 4 chicken breast filets, skinned
- salt and pepper
- 4 slices ham
- 4 slices of cheese, such as Swiss
- 1 egg, beaten
- 1 cup bread crumbs
- 4 tablespoons butter
Using a wooden meat hammer, pound the chicken breasts to about 1/4 inch thick. Or place the breasts between pieces of wax paper or in a heavy plastic bag and use your rolling pin to flatten them.
Lay out the chicken breasts and sprinkle lightly with salt and pepper. Top each with a slice of cheese and a slice of ham. Roll the chicken up tightly.
Dredge the rolls in the beaten egg and then in the bread crumbs, coating them well. Use toothpicks to hold them together if you wish. Place the rolls in a greased baking pan, seam side down. Place 1 tablespoon of butter on top of each roll.
Bake at 350°F for about 30 to 35 minutes.
Serves 4.
Chicken Cordon Bleu Sauce
- 2 shallots, chopped finely
- 2 tablespoons butter
- 1/2 cup whipping cream
Melt the butter in a small saucepan on low heat and add the shallots. Cook the shallots for 7 or 8 minutes, stirring occasionally. Add the cream and warm through. That’s it, ready to serve.
Makes about 1/2 cup.
If you like these recipes, you’ll find many more French chicken recipes on Easy French Food. Chicken Fricassee is another popular method for cooking poultry and this Moroccan Chicken Recipe, although not exactly French, is served so often in France, you might think it was. Enjoy.
Article Source: http://EzineArticles.com/?expert=Kim_Steele
http://EzineArticles.com/?Chicken-Cordon-Bleu—The-Easy,-Healthy-Way&id=1842301
