Put oven rack in middle position and preheat oven to 425°F. Pat chicken dry and put in a large flameproof roasting pan (not glass) along with onion, carrots, and celery. Drizzle chicken and vegetables with oil and toss to coat, then arrange chicken pieces skin sides down. Roast, stirring once halfway through, until chicken and vegetables are golden brown, 1 to 1 1/4 hours. Straddle roasting pan (with chicken and vegetables still in it) across 2 burners, then add 1 cup water and deglaze pan by boiling over high heat, stirring and scraping...

1. In a 3-quart saucepan cook bacon until crisp; remove bacon, reserving drippings. Drain and crumble. Set bacon aside. 2. Cook sweet pepper and onion in reserved drippings over medium heat until tender. Stir in flour, bouillon granules, nutmeg, and pepper. Add milk and water all at once. Cook and stir until thickened and bubbly. Add chicken or turkey, cheddar or American cheese, mushrooms, and pimiento. Cook and stir until cheese melts and chicken is heated through. 3. To serve, split corn bread squares horizontally and place on...

1. On four salad plates, arrange romaine, chicken, apple, and grapes. 2. In a small bowl, whisk together the water, peanut butter, soy sauce, and ground ginger. Drizzle sauce over arranged salad. If desired, garnish with pineapple spears.

Put broth and chicken in a 2- to 3-quart heavy saucepan and bring just to a simmer over moderate heat, uncovered. Turn chicken over and gently poach at a bare simmer, uncovered, until just cooked through, about 5 minutes more.Transfer chicken to a cutting board. Pour broth through a fine-mesh sieve into a heatproof 2-cup measure and reserve for sauce.Heat 2 tablespoons butter in a 4- to 5-quart wide heavy pot over moderately high heat until foam subsides, then cook peppers, stirring, until softened (do not brown), 6 to 8 minutes. Transfer...

1. Skin chicken. In a 4-quart Dutch oven combine chicken, 3 cups water, the onion, salt, sage, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 25 minutes. Add celery, carrots, and mushrooms. Return mixture to boiling; reduce heat. Simmer, covered, about 10 minutes more or until vegetables are tender and chicken is no longer pink (170 degrees F for breasts, 180 degrees F for thighs and drumsticks). Discard bay leaf. Using tongs, rearrange the chicken pieces so they rest on top of the vegetables. 2. Meanwhile, prepare...

1. Cook rice according to package directions. Set aside. 2. In a 3-quart saucepan cook onion, celery, green pepper, and garlic in margarine or butter until tender. Stir in the tomato paste, undrained tomatoes, tasso or sausage, and seasoning. Bring to boiling. Reduce heat. Cover and simmer 30 minutes. 3. Stir in chicken and hot pepper sauce. Simmer, covered, about 15 minutes more or until chicken is tender. Stir in rice. Cook, stirring occasionally, until heated through. Three-Pepper Seasoning: In a tightly covered container combine 2...

Blanch watercress in pot of boiling salted water 30 seconds; drain. Cool. Squeeze out excess water. Finely chop watercress. Mix watercress, mayonnaise, onions, and 2 teaspoons lemon juice in small bowl to blend. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill.) Place each chicken breast between sheets of plastic wrap. Using meat mallet or rolling pin, pound chicken to 1/2-inch thickness. Cut each chicken breast lengthwise in half. Place chicken in glass baking dish. Pour remaining 2 tablespoons lemon juice and olive...

1. Place noodles in a large bowl. Add enough hot tap water to cover; let stand for 10 to 15 minutes or until pliable but not soft. Drain well in a colander. 2. Meanwhile, for peanut topping, combine peanuts and lime peel; set aside. 3. In a small bowl combine fish sauce, lime juice, brown sugar, rice vinegar, and chile sauce; stir until smooth. Set aside. 4. In a 12-inch nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken and garlic; cook and stir for 6 minutes until chicken is tender and no pink remains....

1. For sauce, in a medium saucepan cook onion and garlic in hot butter until onion is tender. Carefully stir in the undrained tomatoes, sugar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes or to desired consistency, stirring occasionally. Stir in basil. Keep warm. 2. Meanwhile, with a meat mallet, pound each chicken breast half between two pieces of plastic wrap to 1/4-inch thickness. 3. In a shallow dish stir together bread crumbs, the 3 tablespoons Parmesan cheese, and oregano. In another bowl stir...

1. Place chicken in a resealable plastic bag set in a shallow dish. Pour salad dressing over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 2 to 24 hours, turning bag occasionally. 2. Drain chicken, discarding dressing. Place bread crumbs in a shallow dish. Dip chicken in bread crumbs to coat. On five to six long metal skewers, thread chicken, accordion-style, leaving 1/4-inch space between each piece. 3. For a charcoal grill, grill skewers on the rack of an uncovered grill directly over medium coals for 10 to 12...

Bring all ingredients to a boil in an 8- to 10-quart pot and skim froth. Reduce heat and gently simmer, uncovered, skimming froth occasionally, 3 hours. Remove chicken, then pour stock through a fine-mesh sieve into a large bowl and discard solids. If using stock right away, skim off and discard any fat. If not, cool stock completely, uncovered, then chill, covered, and discard any solidified fat. Cooks' notes: Stock can be chilled up to 3 days or frozen 1 month. To make concentrated brown stock use a dry wide heavy 7- to 8-quart pot....

1. Lightly coat the inside of a 6-quart slow cooker with cooking spray. Reserve 1 teaspoon of the lemon peel. In a small bowl stir together the remaining lemon peel, the sage, seasoned salt, and pepper. Remove three-quarters of the sage mixture and rub onto chicken legs. Place chicken in slow cooker. 2. Meanwhile, in a large skillet cook mushrooms and garlic in hot butter over medium heat for 3 to 5 minutes or until just tender. Stir in remaining sage mixture. Transfer mushroom mixture to a large bowl. Add baguette pieces and carrot. Drizzle...

Melt butter with oil in heavy large skillet over high heat. Sprinkle chicken with salt and pepper. Cook, skin side down, until brown, about 5 minutes. Turn over; cook 1 minute. Using tongs, transfer chicken to plate. Add shallots to same skillet; reduce heat to medium-low. Saut until soft, about 3 minutes. Add brandy; simmer until liquid is reduced, scraping up browned bits, about 2 minutes. Whisk in broth. Return chicken to skillet, skin side up. Reduce heat to medium-low. Cover and simmer until chicken is cooked, about 20 minutes. Transfer...

Preheat oven to 325°F. Heat extra-virgin olive oil in heavy large ovenproof pot over medium-high heat. Sprinkle chicken with salt and pepper. Working in 2 batches, saut chicken until golden, about 4 minutes per side. Transfer chicken to platter. Add prosciutto, sliced garlic, and chopped rosemary to same pot. Stir 1 minute. Add dry white wine, chicken broth, and crushed tomatoes with puree. Bring to boil, scraping up browned bits. Boil 5 minutes. Return chicken to pot, arranging in single layer. Return to boil. Cover pot and place in oven....

Melt butter in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and cook until golden, about 4 minutes per side. Transfer chicken to plate. Add shallots to skillet and saut 30 seconds. Add vinegar; boil until reduced to glaze, about 2 minutes. Stir in broth. Return chicken, skin side up, to skillet. Reduce heat to medium-low, cover and simmer until cooked through, about 12 minutes. Using tongs, transfer chicken to 2 plates. Add tarragon to liquid in skillet. Increase heat to medium-high; boil...

Whisk together mayonnaise, white wine vinegar, shallots, tarragon, and capers in small bowl. Season sauce to taste with salt and pepper. Season chicken breasts to taste with salt and pepper. Toss mesclun in bowl with olive oil. Sprinkle with salt. Divide mesclun among 4 plates. Slice chicken breasts and fan atop salads. Drizzle tarragon-caper sauce over chicken. Garnish with red pepper slices. Serve immediately.

1. In a heavy 4-quart Dutch oven stir together the flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir constantly about 15 minutes more or until a dark, reddish brown roux is formed. 2. Stir in the onion, green pepper, garlic, black pepper, and red pepper. Cook and stir over medium heat for 3 to 5 minutes or until vegetables are tender. 3. Gradually stir the hot water into the vegetable mixture. Stir in chicken. Bring mixture to boiling. Reduce heat. Cover and...

1. In a 4- to 5-quart Dutch oven, cook turkey or chicken, half at a time, in hot oil until brown, adding onion and garlic with the last half of the turkey. 2. Stir in the water, broth, wild rice, undrained chile peppers, chili powder, and cumin. Bring to boiling; reduce heat. Simmer, covered, for 35 to 40 minutes or until wild rice is tender. Stir in corn and beans. Heat through. Season to taste with several dashes of bottled hot pepper sauce. 3. To serve, ladle into soup bowls. Serve with cheese and sour cream. If desired, garnish with...

1. In a large saucepan cook chicken, half at a time, in hot oil over medium-high heat until brown. Remove chicken. 2. Add onion to saucepan; cover and cook over medium heat about 5 minutes or until tender. Stir in garlic, chili powder, cumin, and cinnamon; cook and stir for 30 seconds. 3. Stir in beans, tomatoes, broth, and succotash. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in chicken; heat through.

1. In a large saucepan cook chicken, half at a time, in hot oil over medium-high heat until brown. Remove chicken. 2. Add onion to saucepan; cover and cook over medium heat about 5 minutes or until tender. Stir in garlic, chili powder, cumin, and cinnamon; cook and stir for 30 seconds. 3. Stir in beans, tomatoes, broth, and succotash. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in chicken; heat through.