CHICKEN THIGHS BRAISED IN WHITE WINE

Heard about this recipe on a talk show on Sirius..a Martha Stewart talk show...It's very easy!  I cut the ingredients down for two people, and went from there.  It is very good, guess the thigh is a more budget friendly cut of meat..(bone in can be used).*  The chicken turns out very moist and the sauce was very lemony tasting, (used fresh lemon from my garden!).  We had peas and mashed potatoes to go with....the sauce is actually good served over the chicken and potatoes...it was a good meal.

8 boneless chicken thighs*       (I used 2 skinless/boneless)
Salt & Pepper
4 cloves garlic, thinly sliced      (I used about 2 - to taste)
1 cup dry wine                           (I used 1/2 cup)
1/4 tsp dried thyme                    (I used some fresh I had)
1 lemon cut into 8 thin slices,  (I used 2 lemon slices -1/2 -1 slice topped each thigh)
plus 1 TBSP.  fresh lemon juice
(I squeezed some of the juice from half a lemon for the sauce)
1 TBSP COLD Butter, CUT IN PIECES  (I used same amount of butter)
2 TBSP chopped flat-leaf parsley (I didn't have any so had to leave out)
Cooked rice or mashed potatoes

1.  In a 12-in skillet with a tight-fitting lid , arrange thighs, bone side up; season with salt and pepper.  Add garlic, wine and thyme, Bring to a boil; reduce to a simmer.  Cover and cook 30 minutes.

2.  Turn chicken over.  Place a lemon slice on each piece, cover and continue simmering until tender, about 15 minutes.  Leaving garlic and liquid in skillet, transfer chicken and lemon slices to a platter.  Cover tightly with foil to keep warm.

3.  Bring liquid in skillet to a boil; cook until reduced to 1/2 cup, about 5 minutes.  Remove skillet from heat  Add butter (It must be COLD), parsley and lemon juice; stir until butter has softened and sauce is smooth.  Season with salt and pepper.  Serve chicken with sauce and, if desired, rice or mashed potatoes

Chicken Tetrazzini

This is a recipe I've had for years, it was originally published in Bon Appetit and I've revised it to make use of convenient rotisserie chicken.
Last month, we had a cousins/sisters/mom/aunt/friends reunion and each of the sisters and Mom brought a casserole. We had baked spaghetti, chicken enchiladas, chicken & broccoli, braised ribs and this tetrazzini. The casseroles were all just delicious and a great way to serve a crowd (we served 13 each night). All casseroles were served with a salad and bread. Since all the casseroles were prepared prior to our reunion, it made for easy dinners.

Chicken Tetrazzini

1 rotisserie chicken
1/2 pound thin spaghetti
2 cups chicken stock
9 Tablespoons butter
6 Tablespoons flour
1/8 teaspoon garlic powder
3/4 cup white wine
6 Tablespoons whipping cream
2 Tablespoons dry breadcrumbs
Grated Parmesan, optional

Take all the meat off the chicken and set aside. Boil spaghetti according to package directions and drain. Add 1 Tablespoon butter and the garlic powder to the drained spaghetti. Place in a 9 x 13" pan and place chicken meat on top of spaghetti. You can season with salt & pepper, if you want. Set aside.

Melt 8 tablespoons butter, add flour & when blended, add 2 cups chicken stock, bring to boil & cook for 2 minutes. Add wine & simmer for 2 minutes longer. Add cream to sauce; check seasoning. Spoon sauce over the dish; then sprinkle the top with breadcrumbs and Parmesan cheese, if desired.

Bake in pre-heated 400 degree oven for 10-15 minutes, until the dish is well heated and the top is brown & crisp.

I prepared it ahead of time and froze it. Thaw before baking, it'll take longer to bake and I keep it covered for about 30 minutes, then uncover it & finish baking. Bon Appetit!

I made some great burgers the other night. I didn't take a picture of them. I always forget!(But Janet added one!) Here is the recipe for

Chicken Buffalo Burgers

1 lb. ground chicken

3 tbsp. ranch dressing

2 tbsp. hot sauce. More or less depending on your taste

1 tsp onion powder

1 tsp. garlic powder

1 tsp. celery seeds

salt and pepper

Mix all and let set for half an hour or so to blend flavors.. Pan fry or grill.. Serve on burger bun with a bit of mayo and blue cheese crumbles.

Buffalo Chicken Pizza

Spread pizza dough with just a bit of cream cheese. Add onion, chicken, celery leaves and top with blue cheese dressing and hot sauce. Bake and then add mozzarella the last few minutes. Would also be good with provolone.

Chicken Rinaldi with Mornay Sauce

I pulled out my old recipe file last week and came across this recipe from a 1982 Bon Appetite. It's quick, delicious and tasty enough to serve to company! It's prepared in the microwave! Enjoy!

3 boneless, skinless chicken breasts
1/2 cup finely chopped onion
4 Tblsp. butter
1/2 cup breadcrumbs
1/4 cup grated Swiss cheese
1/2 tsp. paprika
1/3 cup chicken stock
Season chicken with salt/pepper. Combine onion & 2 T. butter in 2 cup measuring cup. Cover & nuke on High stirring once, about 1-2 minutes. Melt 2T butter in 2 qt. rectangular baking dish. Combine breadcrumbs, cheese & paprika in small bowl. Dip chicken in butter, then roll in breadcrumb mixture. Pour chicken stock into baking dish. Arrange chicken in dish with thickest portion of pieces toward outer edge. Spoon onion mixture over chicken. Cover & nuke on High 8 minutes, set aside.
Mornay Sauce
2 T butter
2 T flour
1/2 t. salt
1 c. milk
1/2 cup grated Swiss cheese
2 T. grated Parmesan cheese
2 T. dry, white wine
Finely chopped parsley for garnish
Melt 2 T. butter in 1 quart measure, blend in flour & salt. Gradually stir in milk, mixing well. Nuke on High, stir frequently until mixture boils & thickens (3-5 minutes). Add cheeses & wine & stir until cheese is melted. Serve sauce on top of chicken, garnish with parsley. Serves 4-6