One thing about chicken … just about anywhere you travel, you can bet you will find a thousand different recipes to match just about any taste. Don’t pass the chance to try a different dish on the chicken menu. Of all the chicken recipes I have tried, Italian Chicken Cacciatore is my favourite. Chicken is one meat you can cook many ways. So step out “on the edge of the wing,” as that is where the taste buds are.

Italian Chicken Cacciatore

Italian Chicken Cacciatore

Yield: 4

Chicken cacciatore provides a taste of Italy to your table.

Ingredients

  • 3 ½ boneless chicken pieces
  • 3 tbsp. white flour
  • ⅛ tsp. pepper
  • 3 tbsp. cooking oil
  • ½ cup white onions, chopped
  • 3 tbsp. mushrooms, sliced
  • 2 cloves garlic, minced
  • 16 oz. can whole peeled tomatoes
  • ¾ cup cooking wine
  • ½ tsp. Italian herbs

Instructions

    1. Coat chicken in flour and pepper.
    2. Heat the oil in a large pot and then add chicken and brown on both sides.
    3. Remove the chicken and add onions, mushrooms and garlic.
    4. Cook until onions are soft. Return the chicken to the pot and add tomatoes, wine and herbs.
    5. Cover and simmer for 20 minutes.
    6. Uncover and simmer for 30 minutes.
    7. Serve over a bed of rice.

Notes

I recommend boneless chicken.

Chinese Chicken and Rice

Chinese Chicken and Rice

Yield: 4

Chinese-style chicken and rice is one of Murray’s mother’s recipes for a home-cooked meal.

Ingredients

  • 1 lb. boneless chicken breasts, cut in strips
  • 2 Tbsp vegetable oil
  • 2 medium-size green peppers, diced
  • 1 medium-size white onion, sliced
  • 1 garlic clove, crushed
  • 1 Tbsp cornstarch
  • 1 can diced tomatoes
  • 1 Tbsp soya sauce
  • 1 ½ cup minute rice
  • ½ tsp. Salt

Instructions

  1. Add chicken to hot oil in wok. Stir fry until cooked.
  2. Add green peppers, onions and garlic. Stir-fry until chicken is tender and vegetables are crisp.
  3. Add cornstarch to tomatoes and blend well. Add soya sauce to chicken mixture.
  4. Cook and stir until mixture comes to a boil, then boil for one minute. Stir in rice and salt.
  5. Cover and remove from heat. Allow to stand five minutes.
Canuck Honey and Garlic Wings

Canuck Honey and Garlic Wings

Yield: 6

For a change of pace, tasty chicken wings can be cooked at home.

Ingredients

  • 3 – 4 lbs. chicken wings, skin on
  • ½ tsp. ginger
  • 1 cup brown sugar
  • 1 tsp. garlic powder
  • ½ cup honey
  • 2 tsp. soya sauce

Instructions

  1. Preheat oven to 350℉. Place wings in 9x13-inch baking dish. Sprinkle generously with garlic powder.
  2. Bake covered for one hour, then drain.
  3. Mix in all ingredients for sauce and pour over chicken. Place in oven, uncovered, and bake for about an hour, basting once or twice.
  4. Broil for an additional 3 or 4 minutes for crispy chicken.

Toronto Little Italy Chicken Parmesan Wings

Ingredients

1 tbsp. Water
2 lbs. chicken wings
½ cup Italian-flavoured breadcrumbs
2 tbsp. shortening
10 ¾ oz. can tomato soup
¼ cup water
¼ cup white onions, chopped
½ tsp. garlic powder
½ tsp. basil
½ tsp. oregano leaves, crushed
Shredded mozzarella
Parmesan cheese, grated

Method

Beat eggs and 1 tbsp. water. Roll chicken in egg mixture, then in crumbs. In skillet, brown chicken in shortening. Pour off the fat.

Stir in soup, ¼ cup water, onions and spices. Cover and cook over low heat for 45 minutes, stirring occasionally. Sprinkle with mozzarella. Heat in oven until cheese melts.

Serve with grated parmesan cheese and additional oregano leaves.

Mexicali Chicken

Ingredients

½ cup chopped white onions
½ cup chopped celery
Margarine or butter, for browning
3 ½ lbs. chicken, cut up
1 cup water
1 tbsp. Worcestershire sauce
2 tbsp. brown sugar
1 cup ketchup
1 tsp. salt

Method

Brown vegetables in margarine or butter. Brown chicken. Add all remaining ingredients (sauce,vegetables,chicken, brown sugar, ketchup) in 9x13x2-inch oven-proof pan. Bake uncovered at 350℉. for 30 minutes. Turn chicken and bake 30 minutes longer or until tender. Serve with white rice.

English Yorkshire Chicken

Ingredients

¼ cup vegetable oil
⅓ cup white flour
2 tsp. salt
¼ tsp. pepper
1 ½ tsp. crushed-leaf sage
3 ½ lbs. chicken

(Yorkshire Pudding)

1 cup white flour
1 tsp. baking powder
1 tsp. salt
1 ½ cups milk
3 eggs
4 tsp. dried parsley

Method

Pour oil in 2 ½-quart round casserole or a 9x13x2-inch baking dish. Combine flour, salt, pepper and sage on wax paper. Coat chicken with flour mixture. Rub chicken skin-side-down in oil and turn over. Do not add additional oil. Bake at 400℉. for four minutes.

Yorkshire

Stir in flour, baking powder and salt in medium-size bowl. Gradually beat in milk, eggs and parsley. Pour Yorkshire pudding over chicken (remove some fat if necessary). Return to oven for 25 minutes or until puffed and lightly browned.