Chicken

Tabi’s Herb Chicken:

2 sprigs of fresh rosemary
½ cup lemon juice
1 tbs of fresh chopped dill
1 tbs of fresh chopped Cilantro
3-4 chicken breasts
1 peel of a lemon chopped
4tbsp of margarine

Combine all ingredients into a pan except for the margarine

Continue to base the chicken, let marinade for 1 hour, before cooking.

Then add margarine to fry pan, add the chicken in the juices, stir and base the chicken, simmer for 15-20 minutes until chicken is tender. Add rice and other veggies, and serve.

Apricot Glazed Chicken - serves 6

1 roasting chicken
Seedless green grapes
4 tbs honey
1 can apricot halves in syrup
1/4 cup butter or margarine
2 tsp seasoned salt
1/4 tsp black pepper
1/2 cup dry white wine

Rinse chicken in cold water and pat dry with paper towels. Stuff body cavity with 1-cup grapes that have been tossed with 2 tbs honey.
Tie legs close to body and fold wing tips back or secure with skewers or twine. Place chicken breast side up on rack in shallow roasting pan.
Drain apricot halves, reserving syrup. Set aside 6 halves for garnish.
Process remaining apricots in blender with melted butter, seasoned salt and pepper and remaining 2 tbs honey. Brush over chicken. Pour wine and 1/4 cup apricot syrup in bottom of pan. Cover chicken loosely with tent of aluminum foil. Roast at 325 °F 2-½ to 3 hours or until chicken is tender. Remove foil during last 30 minutes of roasting. Serve chicken on platter garnished with clusters of green grapes and apricot halves.

Baked Chicken in Chablis - serves 4

1 clove garlic, crushed
3 tbs lemon juice
2 tbs olive oil
3/4 cup Chablis, Sauterne or dry sherry
1 tsp salt
3 lbs chicken
Paprika

Combine garlic, lemon juice, oil, wine and salt. Pour over chicken in shallow baking pan. Marinate at least 3 hours, turning frequently. Heat oven to 375 degrees. Sprinkle chicken generously with paprika. Bake 45-55 min or until tender. Arrange chicken in heated platter. Serve sauce separately. If a thicker sauce is desired, after removing chicken blend 1 tbs soft butter and 1 tbs flour together thoroughly; heat sauce in baking pan; stir in flour mixture. Continue stirring until sauce thickens and bubbles.

Basil-Orange Pineapple Chicken - serves 4

1 pineapple
1 tsp margarine
4 skinless boneless chicken broth
¼ tsp Salt
1 tsp vegetable oil
1 small red bell pepper
1/2 cup frozen Dole pineapple orange
1/2 cup white wine
2 tbs Dijon mustard
1 tsp onion powder
1/2 tsp cornstarch
1/2 cup fresh basil leaf
2 oranges

Twist crown from pineapple. Cut pineapple in half lengthwise. Refrigerate half for another use. Cut fruit from shell, then crosswise into thin slices.
In nonstick skillet, saute pineapple in margarine until lightly browned. Remove.
Pound chicken lightly until even thickness. Season with salt. Brown chicken in oil. Cover and simmer 6 minutes. Remove. Saute red pepper in same pan.
Combine juice concentrate, wine, mustard, onion powder and cornstarch; stir until blended. Add to pan. Cook, stirring, until sauce boils and thickens.
Add chicken, basil to sauce. Spoon sauce over. Add oranges; heat through. Serve with pineapple.

Chicken with Orange Sauce - serves 4

1 med orange
4 chicken breast halves without skin, boned
1 tbs butter or margarine
1 tbs flour
1/4 cup water
1/4 cup orange juice
2 tbs dry white wine
1 tsp brown sugar
1/2 tsp chicken bouillon, granules

Remove peel from half of the orange using a vegetable peeler. Cut into thin strips. Set aside. Remove white membrane and section the orange; set aside.
Rinse the chicken and pat dry. Season the chicken lightly with salt and pepper. Place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 12 to 15 minutes or till the chicken are tender and no pink remains, turning once. Keep warm. Meanwhile for the sauce, melt margarine in a small saucepan; add flour. Cook and stir over medium heat about 2 minutes or till mixture is a light reddish brown. Carefully stir in the water, orange juice, wine, brown sugar and bouillon granules. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Stir in reserved orange peel and sections. Heat through. Spoon the sauce over the chicken.

Parmesan-Crumbed Chicken

6 boneless, skinless chicken breast halves (about 6 oz. each)
6 tbs. Dijon-style mustard
1 tbs. white wine or water
3/4 tsp. salt
For the Coating:
1 cup freshly grated Parmesan cheese
1 cup fresh English muffin (or sandwich bread) crumbs
4 tbs. melted butter

Rinse the breasts and pat them dry. In a shallow bowl, whisk together the mustard, wine, salt and add the chicken. The chicken can be coated immediately or held in the refrigerator for up to 2 hours. In a large, shallow dish, mix the cheese, breadcrumbs and pepper. Drizzle the melted butter over the crumb mixture and toss until well combined. Heat the oven to 450 degrees F and butter a baking sheet or rack. Take a breast from the marinade with one hand (the "wet" hand). Don't wipe off the marinade. Lay the chicken on the crumbs. Scoop and pat the crumbs over the breast using your other hand (the "dry" hand), patting until both sides are thoroughly coated. Place the breast on a buttered baking sheet or rack and repeat with the remaining breasts. Roast the chicken until crisp, browned and cooked through, about 25 to 30 minutes. Check after 15 minutes. If the chicken is getting too brown, reduce the heat to 400 degrees and add 5 minutes to the total cooking time.

Roasted Chicken with Rosemary Garlic - serves 8

5 to 6 lbs roasting chicken
1 1/2 tbs minced garlic
1 1/2 tbs chopped rosemary
4 onions
2 whole heads of garlic
1 tbs olive oil

Rinse chicken and pat dry. Remove and discard neck and giblets. Trim any excess fat. Loosen skin from breast and drumsticks. Place minced garlic and rosemary beneath skin. Lift wing tips up and over back; tuck under chicken.
Place chicken breast side up, on a broiler pan. Cut thin slice from end of each onion and peel. Cut tops off garlic, leaving root intact. Brush onions and garlic with olive oil; place around chicken. Bake at 450 degrees for 30 minutes. Reduce heat to 350 degrees and bake an additional 1 hour and 15 minutes or until meat thermometer registers 180 degrees.

Roasted Tarragon Chicken with Sherry and Wine - serves 4

3 lb fryer or roaster chicken
1 tbs tarragon leaves, fine chopped
3 tbs soften butter
½ tsp Salt,

3 onions, peeled and quartered
3 potatoes, peeled, quarter
3 carrots, peeled, quarter
1/4-cup dry white wine or vermouth
1/4-cup Spanish sherry vinegar
1/4 cup water
1 tarragon leaves for garnish

Preheat oven to 400 degrees. Wash chicken and pat dry with paper towels. Twist wings back and underneath. Combine chopped tarragon and butter with a fork until soft. Gently, using just fingers loosen the skin from the breast meat, pulling away the thin membrane that joins them. You can eventually work your way to the legs and partially separate the skin there as well. Distribute tarragon butter mixture under the skin until the whole area is mostly covered. Season the chicken outside and in the open cavity with salt. Stick a sprig of tarragon in the cavity; tie the legs together with twine or skewer them. Place chicken, breast up, in a small roasting pan large enough to hold it and the vegetables snugly. Distribute onions, potatoes and carrots around chicken. Add wine. Place in the middle level of oven and cook for 20 minutes. Turn oven to 350 degrees; baste chicken and vegetables with pan juices. Cook for another 20 minutes and baste again. Ten minutes later, pour sherry vinegar over chicken and baste. Cook another 10 to 12 minutes. Baste again and add 1/4-cup water. Cook about 10 minutes longer. Chicken is done if the leg joint moves easily and juices run yellow when flesh is pierced with a fork.
Garnish with tarragon leaves.

Scrunchy Sweet and Sour Chicken - serves 4

Preparation - 20 minutes, Cooking time - 15 minutes

2 egg yolks
2 tbs cornstarch
a pinch of salt
4 skinless, boneless chicken breast halves, cubed
1/3 cup vegetable oil

For the sweet and sour sauce:
1 onion, sliced
1 small red pepper, cut into 1 inch pieces
1 small orange pepper, cut into 1 inch pieces
1 lb can pineapple cubes in natural juice
1 tbs cornstarch
2 tbs tomato ketchup
2 tbs light soy sauce
1 tbs white wine vinegar
handful of fresh cilantro leaves, to garnish

Mix together the egg yolks, with a tbs of water, the cornstarch, and some salt.
Heat 2 inches of oil in a wok or deep frying pan. Toss the chicken in the cornstarch mixture and deep-fry in batches for 5 minutes or until crisp and golden. Drain on paper towels. Empty the oil from the wok to leave a thin coating in the pan. Stir-fry the onion and peppers over a high heat for 3 minutes.
Drain the pineapple cubes (reserving the juice), add to the pan, and cook for a minute or two. Mix together the cornstarch and a little of the pineapple juice to form a paste, then stir in the remaining juice, the ketchup, soy sauce, vinegar, and 1/2 cup water. Pour this into the pan and bring to a boil, stirring until the mixture thickens. Stir the chicken pieces into the pan and simmer for 5 minutes until cooked through. Check the seasoning then divide between bowls.
Scatter the cilantro on top and serve. Enjoy!