"GenInter" wrote
> Help? I've been looking for a recipe called "Chicken ala Drennan" for
> years -- it was a favorite of my childhood. It wasn't in my long-deceased
> Mom's recipe folder, but I remember she clipped it out of a large metro
> newspaper.
>
> Basics we
>
> Chicken legs & thighs, dredged in a spice mixture including chili powder.
> Pan fry until brown, then simmer in white wine, some additional spices (?)
> Degrease & reduce sauce, finish with parsley.
> Serve over 50/50 mixture white/wild rice.
>
> Problem is the seasoning mixture -- I've never been able to reproduce it!
> And I've not found it anywhere on the web...
>
> So, anyone have the recipe?
>
> Lacking that, can you make suggestions on the other spices to use? Flavor
> was typical French in spite of the (slight) addition of the chili
> powder....
>
> Thanks!
>
> Steve
Are you certain it was chili powder, not paprika? With chili powder, one
expects oregano and cumin as partners.
Found these at
http://www.recipesource.com . They may help you with with
your ingredient research. --- Pam
* Exported from MasterCook *
CHICKEN ALA VINEYARD
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Half chicken breasts
- boned and skinned
- about 1 1/4 lbs total
1/2 ts Salt
1/2 ts Dried basil, finely crushed
1/4 ts Dried tarragon
- finely crushed
1/4 ts Paprika
1/8 ts White pepper
2 tb Flour
1 tb Olive -OR- vegetable oil
2 Garlic cloves, finely minced
3/4 c Chicken broth
1 tb White wine vinegar
1 t Lemon juice
2 c Halved seedless red grapes
1 tb Finely chopped fresh parsley
Cut each chicken breast in half, lengthwise. Blend
together salt, basil, tarragon, paprika, white pepper
and flour. Toss with chicken strips, saving any
excess seasoned flour.
Heat oil in skillet. Add chicken and cook over
moderately high heat until golden brown; turn and
brown other side. Add garlic and sprinkle on any
leftover seasoned flour. Add broth, vinegar and lemon
juice; cover and cook 5 minutes. Add grapes and cook,
uncovered, 5 minutes longer or just until chicken is
tender. Remove chicken and grapes to heated serving
platter. Boil pan liquid 1 minute and pour over
chicken. Sprinkle with parsley. Makes 4 servings.
Nutritional Information per Serving: 276 calories; 8
grams fat; 32 grams protein; 19 grams carbohydrates;
77 milligrams cholesterol; 84 milligrams sodium; 1
gram dietary fiber.
Title: CHICKEN ALMENDRADO (RICE)
Categories: Poultry
Yield: 1 servings
1 md Onion, chopped (about l/2
-cup)
2 tb Margarine or butter
1 tb Vegetable oil
1 c Chicken broth
1/4 c Slivered almonds
1 tb Ground red chilies
1 ts Vinegar
1/2 ts Sugar
1/2 ts Ground cinnamon
4 Chicken breast halves,
-boned
Cook onion in margarine and oil in 10-inch skillet, stirring frequently,
until tender. Stir in broth, 1/4 Cup almonds, the ground red chilies,
vinegar, sugar and cinnamon. Heat to boiling; reduce heat. Simmer
uncovered
10 minutes. Spoon mixture into blender. Cover and blend on low speed about
1 minute or until smooth. Return sauce to skillet. Dip chicken breast
halves into sauce to coat both sides. Place chicken, skin sides up, in
single layer in skillet. Heat to boiling; reduce heat. Cover and simmer
about 45 minutes or until done. Serve sauce over chicken.
4 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994
Title: Chicken Breasts with Spicy Rub
Categories: Poultry
Yield: 4 servings
4 ea Chicken breasts 2 ts Vegetable oil
1 x ------------rub------------- 2 tb Ground cumin
2 tb Paprika 2 tb Brown sugar
1 tb Black pepper 1 ts Curry powder
1 ts Cayenne 1 ts Salt
1/2 ts Five spice powderr 1 tb Dijon mustard
1 tb Red wine vinegar 1 tb Vegetable
2 ea Cloves garlic, minced
Pat chicken pieces dry. Combine ingredients for rub. Smear rub over
bother sides of chicken; the more you use, the spicer it will be. Heat
barbecue. Brush grill with 2 tablespoons oil. Place chicken on grill,
skin side down. Cook over medium heat, about 10 to 12 minutes per side,
until chicken is justed cooked through. (If heat is too high, coating
will
burn; if too low, cooking time will be a little longer).
CHICKEN IN SPICY ORANGE SAUCE
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ea Chicken breasts
1 x - cut into 4 pieces
1 T Oil
1/4 c Flour
1/4 t Salt
1/8 t Pepper
1/4 t Paprika
1 ea Medium onion, chopped
1 ea Large garlic clove, minced
1 c Chicken stock
3/4 c Orange juice
1 ea Green or red pepper,
1 x Cut into strips
1 ea Grated rind of one orange
1/4 t Red pepper - crushed
1/2 t Cumin - ground
1/2 t Oregano - dried
1 T Lemon juice - fresh
2 T Parsley - chopped
4 ea Thin slices orange
1 x And chopped parsley for garn
Skin and debone chicken. Heat oil in heavy skillet. Combine flour,
salt, pepper and paprika and roll chicken in mixture. Reserve excess
flour. Brown chicken in oil. transfer to small baking dish. In same
oil, saute onion and garlic until soft. Sprinkle in any of the flour
left over from coating the chicken and stir to blend. Stir in the
chicken stock and orange juice.
Add green pepper, orange rind, red peppers, cumin, oregano, lemon
juice and parsley. Cook 'til sauce is thick and smooth. Pour over
chicken. Bake, covered at 375 F for 40 minutes. Garnish with sliced
oranges and parsley. This dish is complemented nicely by the baked
barley mushroom.
From Oliver's Cookbook for Seniors. Appeared in the Calgary Sun
SINDHI CHICKEN
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 T Oil
1 Cinnamon stick
4 Cloves, whole
1 Bay leaf
1 1/2 c Onion -- finely chopped
6 Garlic clove -- minced
Ginger, 1/2" piece -- minced
1 1/2 c Tomato -- finely chopped
1 1/2 t Cilantro, ground
3/4 t Cumin, ground
1/2 t Chilli powder
1/2 t Turmeric
Salt -- to taste
1 c Yogurt
8 Chicken thigh -- skinned
2 T Cilantro, fresh -- chopped
Heat oil in a 3-quart saucepan on medium high heat. Saute cinnamon,
cloves and bay leaf 1 minute. Add onion and saute until dark brown
(about 20 to 25 minutes), stirring frequently to prevent burning. Add
garlic and ginger; cook 2 minutes. Add tomatoes and cook until soft,
about 8 minutes. Mash with the back of a spoon. Add cilantro powder,
cumin chilli powder, turmeric and salt. Cook 2 to 3 minutes. Add
yogurt; mix well. Add chicken. cover and cook on medium heat until
chicken is tender. Garnish with fresh cilantro.