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Yeah, I know about the chili powder being strange, but it was in there
anyway, without the cumin (except what was already in the chili powder). And
no oregano, for sure.
Thanks for taking the time to find the recipes -- they at least give me a
starting point for the other spicing.
Steve
"Ed Grabau and Pam Jacoby" <pjjehg @frontiernet.net> wrote in message
...
>
> "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.
>
>
>
>
>
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