Peg Bracken Chicken Food

BRAISED CHICKEN WITH ARTICHOKES AND MUSHROOMS

Braised Chicken With Artichokes and Mushrooms image

The men who ruled the world in the late 1950s, or at least six of the men who ruled publishing, rejected Peg Bracken's manuscript, "The I Hate to Cook Book." It would never sell, they told her, because "women regard cooking as sacred." It took a female editor to look at the hundreds of easy-to-follow recipes and say, "Hallelujah!" Since its publication in 1960, Bracken's iconic book, which celebrated the virtues of canned cream-of-mushroom soup and chicken bouillon cubes, has sold more than three million copies. This simple chicken dish, adapted from Ms. Bracken, is as no-fuss as one would expect. Just sear the chicken in a bit of butter and transfer it to a baking dish. Scatter artichoke hearts (from a can, of course!) across the top. Make a quick sauté of mushrooms, flour, broth and a little sherry and pour it over the chicken. Slide it into the oven and bake for about an hour. Ms. Bracken recommended serving it with baked potatoes, but we like it best with a pile of rice to soak up all of the flavorful sauce.

Provided by Alex Witchel

Categories dinner, weekday, casseroles, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

Salt
Freshly ground black pepper
1/2 teaspoon paprika
One 3 pound chicken, cut into pieces (or 3 pounds bone-in, skin-on chicken pieces)
6 tablespoons butter
8 ounces mushrooms, quartered
2 tablespoons flour
2/3 cup chicken broth or bouillon
3 tablespoons sherry
1 (12-to-15-ounce) can artichoke hearts, drained

Steps:

Preheat the oven to 375 degrees. Mix together 1 1/2 teaspoons of salt, 1/4 teaspoon pepper and the paprika and sprinkle on all sides of the chicken.
Melt 4 tablespoons of the butter in a large skillet over high heat. Brown the chicken prettily on all sides, in batches, adjusting the heat as needed. Transfer the chicken to a large Dutch oven or casserole.
Pour off the butter from the skillet, wipe it clean and return it to the heat. Add the remaining 2 tablespoons butter. When the butter starts to foam, add the mushrooms and sauté for about 5 minutes. Sprinkle the flour over them, stir in the chicken broth and the sherry and simmer for 2 to 3 minutes. Season to taste with salt and pepper.
Halve artichoke hearts and arrange them between the chicken pieces. Pour mushroom-sherry sauce over them and cook in the oven, covered, for 40 minutes to an hour.

Nutrition Facts : @context http, Calories 505, UnsaturatedFat 18 grams, Carbohydrate 13 grams, Fat 35 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 14 grams, Sodium 885 milligrams, Sugar 2 grams, TransFat 1 gram

PAPRIKA CHICKEN

Paprika Chicken image

Categories Chicken Herb Onion Tomato Braise Quick & Easy Winter Gourmet

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

8 chicken thighs with skin and bones (2 1/4 lb)
1 tablespoon olive oil
2 cups finely chopped onion
1/4 teaspoon salt
2 tablespoons paprika
1 (14-oz) can whole tomatoes, drained
1/2 cup chicken broth or water
1 1/2 teaspoons all-purpose flour stirred together with 1 tablespoon water
2 tablespoons sour cream, plus additional for serving
2 tablespoons chopped fresh parsley (optional)
Accompaniment: egg noodles or rice (optional)

Steps:

Pat chicken dry. Remove skin and reserve. Heat oil in a 5-quart heavy pot over moderate heat until hot, then cook skin until it renders about 1/4 cup fat. Discard skin with a slotted spoon.
Cook onion with salt in fat in pot over moderately high heat, covered, stirring occasionally and reducing heat if necessary, until onion is very tender but not browned, about 5 minutes.
Add paprika and cook, stirring, 1 minute. Stir in tomatoes and broth, stirring vigorously to break up tomatoes. Add chicken and simmer, covered, stirring occasionally, 10 minutes. Simmer, uncovered, until chicken is just cooked through, 5 to 10 minutes longer.
Stir flour mixture and stir into sauce. Simmer, stirring, until sauce is slightly thickened, about 2 minutes.
Remove from heat, then season with salt and stir in 2 tablespoons sour cream. Serve, sprinkled with parsley, over noodles or rice, with additional sour cream on the side.

CHICKEN - RICE ROGER

Chicken - Rice Roger image

This is a recipe that came from an old 50's cookbook - The I Hate To Cook Book - this is a delicious recipe -

Provided by Chef mariajane

Categories One Dish Meal

Time 1h

Yield 5-6 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup flour
2 tablespoons vegetable oil
2 1/2 lbs chicken thighs
3/4 cup uncooked rice
salt and pepper
1 tablespoon onion, grated
1/2 garlic clove, minced
1 (6 ounce) can mushrooms
2 chicken bouillon cubes, dissolved in 1 3/4 cups hot water

Steps:

Flour then brown chicken in a skillet with a little vegetable oil.
While it browns, put rice, salt and pepper in a greased casserole and strew the grated onion and garlic about.
Pour in the can of mushrooms, juice and all. Arrange chicken artfully on top, then pour bouillon over it. Cover and bake in a 350F oven for 1 hour.

SWISS LOAF (A MEATLOAF BY PEG BRACKEN)

Swiss Loaf (A Meatloaf by Peg Bracken) image

One more from my beloved "I Hate to Cook Book," by Peg Bracken. Very good and easy to make. Go on, give it a try!

Provided by EURrosa1

Categories Cheese

Time 1h

Yield 1 meatloaf, 6-7 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs ground beef
4 1/2 ounces swiss cheese
2 eggs, beaten
1 large onion, chopped
1 large green pepper, chopped
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon celery salt
1/2 teaspoon paprika
2 cups milk
1 cup dry breadcrumbs

Steps:

MIx ingredients together in the order they're given. Press into a greased loaf pan. Bake uncovered at 350 F for 1-1 1/2 hour.

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