Chicken A La Theresa Food

CHICKEN A LA KING

Steps:

• In a large saucepan over medium heat, melt 1/4 cup of the butter, and saute the shallots until softened, about 4 to 5 minutes. Sprinkle in the flour, and cook, stirring with a wooden spoon for 2 minutes. Whisk in the sherry and broth and bring to a boil while stirring. Add the parsley and thyme sprigs, lower the heat to maintain a gentle simmer. Cook the sauce for 30 minutes, stirring frequently.
• Meanwhile, heat the remaining butter in a large skillet over medium-high heat, saute the mushrooms until golden brown, about 5 minutes. Season with salt and pepper. Strain the sauce into mushrooms and season with the salt, pepper, cayenne, and nutmeg. Whisk in the creme fraiche.
• Add the minced parsley, chicken, and chives to the sauce, and bring to a simmer. Adjust seasoning with salt and pepper. Serve immediately over noodles, toast points, split baking powder biscuits or wrapped in crepes.
• Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid for 30 minutes.
• Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin.
• Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
• Yield: 4 to 6 servings

AUNT TERESA'S CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 9 x 13 inch baking dish, layer in the following order: onion, bell pepper, carrots and chicken. Pour soup over the top. Cover with aluminum foil and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove foil and bake an additional 15 minutes.

CHICKEN A LA CREMA

Steps:

• Brown chicken in olive oil in a Dutch oven over high heat until nice and dark on both sides and fat has rendered, 6 to 8 minutes per side. Remove chicken to a bowl.
• Reduce heat to medium and add onion, mushrooms, and salt to the pot. Cook, stirring occasionally, until well browned, 8 to 10 minutes. Add chili powder, cayenne, black pepper, cumin, dried oregano, garlic, and poblano peppers. Cook and stir until peppers begin to soften, about 3 minutes.
• Add diced tomatoes, chicken broth, and bay leaf; stir and increase heat to high. Stir in 1 cup creme fraiche and fresh oregano and bring to a simmer. Add chicken and any accumulated juices to the pot, nestling them into the broth so they are covered. Reduce heat to low or medium-low to maintain a gentle, steady simmer. Simmer, stirring occasionally, until chicken is cooked through, about 1 hour 15 minutes.
• Use tongs to carefully transfer chicken to a bowl and let cool enough to handle. Increase heat to medium-high. Cook until braising liquids have reduced by about half, 15 to 20 minutes, skimming off fat from the surface as it cooks.
• Meanwhile, remove and discard skin and bones from chicken (or save to make stock). Break up the meat into large or small pieces and save any edible drippings.
• Reduce heat to low and add chicken meat and drippings to the sauce. Simmer until chicken has absorbed the flavor from the sauce, about 15 minutes. Turn off heat and stir in chopped cilantro and remaining creme fraiche. Taste to adjust salt and seasonings.

CHICKEN A LA REINE

Steps:

• Make the puff pastry crescents: Lay out the puff pastry dough. Cut out 16 crescent shapes from the dough. Brush with egg whites and bake in a 375 preheated oven for 15 minutes, until golden.
• Make the stuffed chicken: Arrange the chicken breasts on a cutting board and cut them in half. Remove the fillet strip from each breast, discard the white tendon, and in a food processor grind the fillets. Add the ice, blend the mixture until the ice is absorbed, and with the motor running add the cream. Add the spinach, the salt, the fennel seeds, the rind, the nutmeg, and the pepper and blend the filling well, scraping down the sides.
• Cut a slit in each breast of chicken for the filling. Spoon about 3 tablespoons of the spinach filling into each pocket. Close with toothpicks. The chicken may be prepared up to this point 24 hours in advance and kept covered and chilled.
• Place chicken in a baking pan. Add the white wine and enough chicken stock to barely cover the chicken. Add salt and pepper. Bake in a preheated 375 degree oven, covered, for 45 minutes until the chicken is cooked through.
• Make the sauce: In a saucepan, melt the butter. Blend in 3 tablespoons flour and let cook, stirring, for 2 minutes. Remove the mixture from the heat. Whisk in the boiling chicken stock. Bring the sauce to a boil for 1 minute, stirring, until the sauce thickens. Place back on heat and let simmer. Beat in the cream by the spoonfuls. Add 2 tablespoons softened truffle butter by 1/2 tablespoons, salt, pepper, and lemon juice to taste.
• Remove chicken from the poaching liquid. Serve with the sauce and the puff pastry crescents.

CHICKEN A LA THERESA

Steps:

• Marinate chicken in enough white wine to cover, at least 2 hours. In a large skillet sauté mushrooms and garlic in butter until lightly browned, add olives and heavy cream. Cook the mixture over moderately high heat, stirring until cream is absorbed. Arrange chicken breasts over in a buttered shallow baking dish large enough to hold them in one layer. Spread the mushroom mixture over the breasts, drizzle on a little of the wine. Cover the dish with a buttered of wax paper and foil. Bake in preheated 350℉ (180℃). oven for 15 to 20 minutes until cooked through. Transfer chicken to a heated platter and garnish with chopped parsley and cherry tomatoes.

CHICKEN A LA QUEEN

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Place the biscuits 1 to 2 inches apart on an ungreased baking sheet.
• Bake in the preheated oven until the biscuits are golden brown, 13 to 17 minutes. Remove biscuits to cool, and set aside. Cut meat from the rotisserie chicken into bite-size pieces, and set aside.
• Heat the olive oil in a skillet over medium heat. Stir in the onion, carrots, mushrooms, salt, and black pepper. Cook and stir until the onion has softened, the carrots are tender, and the mushrooms have released their liquid, about 7 minutes. Stir in the red bell pepper and cook for 2 more minutes. Remove from heat and set aside.
• Melt the butter in a saucepan over medium heat. Whisk in the flour to form a thick paste. Continue cooking, whisking constantly, until the flour has lost its raw smell, about 5 minutes. Whisk in the white wine, increase the heat to medium-high, and simmer for 1 minute. Whisk in the chicken broth and whipping cream and bring the sauce to a boil. Reduce the heat, stir in the shredded chicken, and simmer for 7 minutes.
• Pour the chicken mixture into the skillet containing the vegetables and adjust the heat to medium. Add the asparagus and cook until the asparagus pieces are tender, about 4 minutes. Stir in the peas and tarragon and mix well.
• Place a split biscuit on each plate and pour the chicken mixture over the biscuits.

CHICKEN A LA SWISS

Steps:

• In a large skillet, cook chicken, onion and mushrooms in margarine until tender.
• Add wine, tarragon and salt and pepper to taste.
• Cover and simmer for 8 to 10 minutes.
• In a saucepan cook over low heat,cream or half and half,1 cup Swiss cheese and cream cheese until melted and smooth.
• Put cooked rotini noodles in a 2 or 3 quart casserole dish.
• Spread chicken mixture over the noodles.
• Pour the cheese mixture over all.
• Sprinkle the top with the remaining 1 cup Swiss cheese.
• Bake covered at 325°F for 35-40 minutes.

CHICKEN A LA SWISS

Steps:

• Spread chicken breasts flat, fold cheese and ham slices to fit on top.
• Fold breasts over filling and fasten edge over filling and fasten edges with toothpicks.
• On waxed paper, mix flour and paprika and use to coat chicken.
• In 12 inch skillet over medium heat in hot butter, cook chicken until brown on all sides. Add wine and bouillon. Reduce heat to low, cover and simmer 3 minutes or until tender. Remove toothpicks.
• In cup, blend cornstarch and cream and blend until smooth. Gradually stir into skillet. Cook stirring constantly until thickened.
• Serve over chicken.

CHICKEN A LA KING

Steps:

• cook mushrooms, bell pepper with butter, salt and pepper for 2-3 minutes.
• remove from heat and stir in flour.
• return to heat, stir 1 min then add broth and cream, bringing it to a boil, stirring constantly until slightly thickened.
• add the chicken into the pan and add pimento and heat through.
• Serve warm with your favorite long pasta noodles (spaghetti,angel hair,fettuccini) or warm rice or puffed pastry shells.

TERESA'S CHICKEN BRANDY

Steps:

• Recipe doubles by increasing ONLY the amount of chicken used.
• No need to increase other ingredients.
• Preheat water for pasta or begin cooking rice.
• Heat oil in skillet or electric fry pan on medium-high heat.
• Season chicken with salt/pepper (optional step).
• Dredge chicken in flour, shake off excess.
• Brown chicken on both sides in pan.
• Do not cook all the way through.
• Remove chicken from pan and set aside.
• Add shallots, cook 2 minutes.
• Add mushrooms, cook additional 2 minutes.
• Add brandy, cook on high heat to evaporate alcohol.
• Lower heat to simmer, add cream, crumbled boullion cube and paprika.
• Add chicken back to pan.
• Cover and simmer until chicken is cooked through (no longer pink or until juices run clear) Serve over rice or egg noodles.
• I prefer rice because it holds the sauce better.
• If sauce is too thin at end of cooking time, remove chicken and raise heat to reduce sauce to desired consistency.
• Add chicken back, coat with sauce and serve.

CHICKEN & RICE A LA KING RECIPE

Steps:

• In a large saucepan, melt butter over medium heat.
• Add mushrooms and green onion, cook 5 minutes, stirring occasionally.
• Stir in flour, salt, and pepper, and cook, stirring occasionally, 2 minutes.
• Gradually stir in chicken broth and cream, stirring constantly, and cook 5 minutes, or until slightly thickened.
• Add chicken and pimento, and cook 5-8 minutes, or until thick and bubbly.
• Serve over hot cooked fluffy rice or toast points.