Chicken Brunswick Stew
1 chicken, cut up
1 quart corn
1 quart tomatoes
1 pint okra
1 pint butter beans or limas
Salt and pepper to taste
- Boil the chicken until very tender and falling from bones.
- Pull the meat from the bones and cut into cubes. Return to the water in which it was cooked.
- Add vegetables and cook down until a thick mixture. Cook slowly, stirring often to prevent scorching.
- Bread crumbs may be added if needed to thicken.
- I like to add a dash of Worcestershire sauce, but it is not part of this original recipe.
This is a quick and easy version of Brunswick Stew. For a more traditional recipe see Brunswick Stew Recipe – Liquid Barbecue
These chicken recipes will make you feel like a gourmet cook in front of your family and friends! No one would guess you prepared this dish in minutes. But that is okay; we won’t tell! This dish cooks on top of the stove in a matter of minutes. Add some minute brown rice and steamed broccoli for a quick, easy, and complete meal that is quick and easy. If you want to serve dessert, that can be quick and easy, too. Serve vanilla ice cream topped with fresh berries.
Quick and Easy Chicken with Wine Sauce
4 (1 lb) skinless, boneless chicken breasts
1/3 cup all-purpose flour
1/2 tsp salt
1/8 tsp freshly ground black pepper
1/4 cup butter
8 oz fresh mushrooms, sliced
1/3 cup white wine (or chicken broth)
1/4 cup chopped fresh parsley
3/4 cup whipping cream
Pound each chicken breast to about 1/4-inch thickness. On waxed paper or in a pie plate, mix together the flour, salt, and pepper. Coat the chicken with the flour mixture and shake off excess flour. Melt the butter in a large skillet over medium heat. Add the chicken and cook over medium-high heat about 3 to 4 minutes per side or until browned and cooked through. Remove from the skillet and cover with foil to keep warm. Add the mushrooms and wine to the skillet. Cook, stirring constantly for a couple of minutes. Add the parsley and whipping cream to the skillet. Cook, stirring constantly, a couple of minutes or until the sauce thickens. Serve the sauce over the chicken.
For more of Linda’s quick and easy recipes visit her blog at http://grandmasquickfixrecipes.blogspot.com
For more of her recipes and diabetic information visit http://diabeticenjoyingfood.squarespace.com
I am always looking for good barbecue chicken recipes. I like to experiment and make my own marinades. A good marinade has 5 basic ingredients:
Take one ingredient from each of the above categories and mix to make your own custom marinade. Most marinades work best with two parts oil to one part acid, but be careful not to add too much oil or you may get some nasty flare-ups on the grill.
This is one of my favorites chicken marinades. It is easy, but packs a lot of flavor.
Barbecue Chicken Marinade
- 1 C. Soy Sauce
- 1/4 C. Worcestershire Sauce
- 1/4 C Apple Cider Vinegar
- 1/2 C Olive Oil
- 1 tsp Brown Sugar
- 1 Tsp Kosher Salt
- 1 Clove Garlic – Minced
- 1 Tsp Fresh Oregano – Chopped
Mix all of the ingredients in a plastic zip top bag until well blended. Add the chicken and refrigerate over night. I prefer to use bone in skin on chicken pieces because they tend to hold the moisture in better when grilling. You can use this marinade for as little as two hours, but for full flavor at least twelve hours is recommended.
Remove the chicken from the marinade and let sit at room temperature for 10-15 minutes. Prepare your charcoal grill to cook over indirect heat and close the vents, both top and bottom, half way. Put the chicken over indirect heat and cook until the internal temperature reaches 165 degrees Fahrenheit.
Many people end up with dry chicken with skin that pulls off when you try to bite through it. This is caused by cooking over too high of heat. Cooking over direct high heat doesn’t give the skin time to render the fat out and become crispy. It also makes the meat dry out much more quickly.
By Katherine Oosthuis
Chicken Pies are feel-good food. This Chicken Pot Pie Recipe is just the thing for rich and flavorful dinner idea. the perfect home-cooked meal for your family. The wine adds an amazing flavor to the pie filling. Using ready-made puff pastry will help you save time.
You can make the whole thing ahead of time and bake it just before serving. A really great idea and time saver, is to make a double portion of the pie filling and then freeze it for when you need a meal in a hurry. You can try tasty variations once you’ve mastered the basics. Not exactly low-fat diet friendly but perfect served with buttery mash and baby peas.
Some Chicken Pie Baking Tips
* You can make the chicken pie ahead of time and bake it just before serving.
* Make a double portion of the pie filling and then freeze it for when you need a meal in a hurry.
* Always have a ready-made roll of puff pastry in the freezer for when you feel like pie.
* be sure to make a few small slits in the top of the pastry so that the steam can escape during the baking time.
* Use left-over chicken or ready-cooked chicken if you want to save time.
* Use vegetables in season as these will be cheaper and readily available.
* Adjust the seasoning in the filling to suit your own taste.
* Wine adds amazing depth to the flavor of the filling so if possible don’t leave it out.
Chicken Pot Pie Recipe Ingredients
* olive oil and butter, for frying
* salt and milled pepper
* 500g deboned chicken thighs, diced
* 2 leeks, sliced
* 2 celery sticks, sliced
* 1 packet (250g) white or brown mushrooms, sliced
* 2 cloves garlic, chopped
* 2 Tbsp (30ml) thyme leaves
* 1/2 cup (125ml) white wine
* 1 cup (250ml) chicken stock
* 1 tub (250ml) cream
* 1 small packet (80g) baby spinach, blanched and chopped or frozen vegetable mix
* 1 cup (250ml) fresh or frozen peas
* 1 roll puff pastry, defrosted, divided into 4
* 1 extra-large egg yolk, beaten
Cooking Instructions For Chicken and Mushroom Pot Pies
1. Preheat oven to 220 C.
2. Heat the oil and butter in pan and lightly saute the seasoned chicken until browned. Remove the cooked chicken from the pan and set aside.
3. Fry the leeks, celery and mushrooms until soft but be careful not to brown too much. Add the chopped garlic and fry for another minute.
4. Toss in the thyme leaves, wine, chicken stock, cream and browned chicken. Let this simmer for 25 minutes – the liquid should reduced by about half. Stir through wilted spinach and peas.
5. Spoon filling into 4 ramekins /small pie dishes and cover each with pastry. Crimp edges with a fork and make a few slits in the pastry to allow steam to escape from the chicken pies while they are baking.
6. Brush the tops of the pies with egg yolk and bake for 20 minutes or until the pastry has gone that delicious golden color.
This Chicken Pot Pie serves 4 people.
Everyone needs a little Cooking Inspiration. Try a few more of our Chicken Pot Pie Recipes and sign up for our Chicken Recipes Newsletter.
Article Source: http://EzineArticles.com/?expert=Katherine_Oosthuis
This is a quick, pared down version of chicken gumbo. Traditional gumbo has several different meat and vegetable combinations, adding a richness of flavor. While this recipe is very simple, you can improve it greatly by using a rich homemade stock. You can also add whatever leftover vegetables you happen to have in the fridge and add sausage or leftover meats. The okra will thicken the soup without the addition of flour or roux.
1 quart okra
6 ripe tomatoes
1 large onion
3 Tablespoons bacon drippings (or butter)
1 quart chicken stock and water as needed
Salt and Pepper to taste
- Boil the chicken in stock until very tender adding water as needed.
- Pull the meat from the bones and return to the stock in which it was cooked. There should be about 3 cups of stock.
- Peel and chop the tomatoes. Slice the okra and chop the onion into small pieces.
- Add the vegetables and bacon drippings to the chicken and season to taste. Cook slowly until vegetables are done and mixture is thick, stirring often.
- Serve over cooked rice.