Garlic Chicken for Two

Ingredients

• 1 head(s) garlic, cloves separated
• 4  (about 1 1/4 pounds) chicken drumsticks , skin removed, trimmed
• 1/4 teaspoon(s) salt, divided
• 1/8 teaspoon(s) freshly ground pepper
• 1 1/2 tablespoon(s) extra-virgin olive oil
• 3 tablespoon(s) white wine
• 1/2 cup(s) reduced-sodium chicken broth
• 1 teaspoon(s) Dijon mustard
• 1 teaspoon(s) all-purpose flour
• 3 tablespoon(s) chopped fresh chives or scallion greens

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Directions

1. Lightly smash garlic cloves with the side of a large knife to loosen the skins. Peel; cut the large ones in half. Sprinkle chicken with 1/8 teaspoon salt and pepper.
2. Heat oil in a medium skillet over medium heat. Add the garlic and cook, stirring, until beginning to brown, about 2 minutes. Remove to a plate with a slotted spoon.
3. Add the chicken to the pan and cook until browned on one side, about 4 minutes. Turn it over and return the garlic to the pan. Add wine and cook for 1 minute.
4. Whisk broth, mustard, flour and the remaining 1/8 teaspoon salt in a small bowl. Add the mixture to the pan; bring to a boil, then reduce the heat to maintain a lively simmer. Cover and cook until the chicken is cooked through and the garlic is tender, 8 to 10 minutes. Serve the chicken with the sauce sprinkled with chives (or scallion greens).
   
   Nutrition Bonus: Nutrition bonus: Zinc (27% daily value). Exchanges: 1/2 carbohydrate (other), 4 1/2 lean meat 2 fat.

   Spicy Southern-Fried Chicken

   
   Ingredients
   Buttermilk Marinade:

   
   

   • 2 cup(s) buttermilk
   • 1 tablespoon(s) Dijon mustard
   • 1 teaspoon(s) salt
   • 1 teaspoon(s) dry mustard
   • 1 teaspoon(s) cayenne pepper
   • 1 teaspoon(s) cracked black pepper

   
   

   Fried Chicken:

   
   

   • 1  (3 1/2-pound) chicken, cut into 8 pieces
   • 2 cup(s) all-purpose flour
   • 1 tablespoon(s) baking powder
   • 1 tablespoon(s) garlic powder
   • 1/2 teaspoon(s) salt
   • 5 cup(s) vegetable shortening

   
   

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   Directions

   1. Buttermilk Marinade: In a gallon-sized sealable plastic bag or a large bowl with a tight-fitting lid, combine the buttermilk, mustard, salt, dry mustard, cayenne, and black pepper. Add the chicken pieces and turn to coat. Seal and refrigerate for at least 2 hours or overnight.
   2. Frying the chicken: Preheat oven to 150 degrees F. In a 13-inch by 9-inch by 2-inch pan, whisk together flour, baking powder, dry garlic, and salt. Add chicken pieces and turn to coat thickly. Let the chicken stand 10 minutes, turning occasionally to recoat with flour. Shake off excess flour before frying.
   3. In a 10-inch by 12-inch heavy-gauge skillet with a deep-fry thermometer attached, heat the vegetable shortening over medium-high heat, bringing it to 375 degrees F. In batches of four, fry the chicken pieces, turning once when the coating is sealed and begins to brown -- 3 to 4 minutes.
   4. Reduce the heat to medium to lower the temperature to 325 degrees F. Maintain temperature and continue to fry, turning the pieces halfway through cooking time until chicken is golden brown and cooked through -- about 20 more minutes.
   5. Transfer to a wire rack on a baking sheet and place in oven to keep warm. Repeat the procedure for the remaining batches. Serve warm or at room temperature.

      Chicken with Chive Dumplings

      
      Ingredients
      
      

      • 2  cut-up (8 pieces each) whole chickens, skin removed
      • 3 tablespoon(s) olive oil
      • 1 3/4 teaspoon(s) salt
      • 1/4 teaspoon(s) coarsely ground black pepper
      • 2 large stalks celery, cut into 1/4-inch-thick slices
      • 1  (1-pound) jumbo onion, chopped
      • 1 pound(s) carrots, cut into 1-inch pieces
      • 2 3/4 cup(s) all-purpose flour
      • 4 teaspoon(s) baking powder
      • 1/4 cup(s) finely chopped fresh chives plus additional for sprinkling
      • 3 cup(s) reduced-fat (2%) milk
      • 2 large eggs
      • 2 can(s) (14- to 14 1/2-ounce) chicken broth
      • 4 cup(s) water
      • 1  bay leaf
      • 1 package(s) (10-ounce) frozen cut green beans
      
      

      Directions

      
      

      1. Preheat oven to 450 degrees F. In large bowl, toss chicken pieces with 2 tablespoons oil, 1/2 teaspoon salt, and black pepper. Arrange chicken in 15 1/2" by 10 1/2" jelly-roll pan.Bake 30 to 35 minutes or until juices run clear when thickest part of chicken is pierced with knife.
      2. Meanwhile, in 5- to 6-quart Dutch oven, heat remaining 1 tablespoon oil on medium until hot. Add celery, onion, and carrots, and cook about 18 minutes or until all vegetables are tender and beginning to brown, stirring occasionally.
      3. While vegetables are cooking, prepare dumplings: In medium bowl, with fork, mix 2 1/2 cups flour with baking powder, 1/4 cup chives, and 3/4 teaspoon salt. In small bowl, mix 1 cup milk and eggs. Stir milk mixture into flour mixture just until blended.
      4. To vegetables in Dutch oven, add broth, water, bay leaf, and 1/2 teaspoon salt; heat to boiling on high. Drop dumpling mixture by rounded measuring tablespoons into broth mixture to make about 20 dumplings. Cover; reduce heat to low and simmer 15 minutes or until dumplings are cooked through.
      5. Arrange chicken in two 4-quart shallow casseroles or 13" by 9" glass or ceramic baking dishes. With slotted spoon, transfer half of dumplings to each, placing dumplings around chicken.
      6. In medium bowl, with whisk, mix remaining 1/4 cup flour with remaining 2 cups milk until blended; stir into broth mixture in Dutch oven. Heat to boiling on high; boil 1 minute to thicken slightly, stirring. Stir in frozen green beans and heat through, about 5 minutes.
      7. Spoon sauce evenly over chicken and dumplings in casseroles. Discard bay leaf. Sprinkle chicken and dumplings with additional chives. Serve one casserole immediately. Prepare second casserole for freezing (see Thawing and Reheating Tips).

      
      

   
   

African Chicken Recipe

Ingredients

6 broiler-fryer chicken breast halves, skinned and boned 
1/4 cup light rum 
1 Tablespoon soy sauce 
1 Tablespoons dark brown sugar 
1/2 teaspoon minced fresh ginger 
1/8 teaspoon ground cloves 
1 garlic clove, minced 
1 Tablespoons canola oil 
1/4 cup, plus 2 Tablespoons sliced green onion 
1 pound sweet potatoes, peeled, cut in 1-1/2 inch cubes 
2 cups okra, cut in 1-1/2 inch pieces 
2 medium tart apples, cored and cut in 1/2 inch rings 
1 can (14 oz.) low sodium chicken broth 
1-1/2 teaspoons cornstarch 
1/8 teaspoon pepper 
2 Tablespoons fresh lime juice

Directions:

1. In shallow glass baking dish, place chicken in single layer.

2. In small bowl, make marinade by mixing together rum, soy sauce, brown sugar, ginger, cloves and garlic.

3. Pour over chicken, cover and chill 30 minutes. Remove chicken from marinade and dish. Reserve marinade.

4. In electric skillet (or large frypan), place oil and heat to medium temperature.

5. Add chicken and cook about 8 minutes or until brown on all sides.

6. Add 1/4 cup green onion, sweet potatoes, okra, apple rings, chicken broth and reserved marinade.

7. Cover; reduce heat and simmer about 30 minutes or until vegetables are tender and fork can be inserted in chicken with ease.

8. Remove chicken and vegetables to serving platter; keep warm.

9. Increase heat to high temperature and bring liquid in frypan to a boil, stirring until liquid is reduced by about 1/3.

10. Place cornstarch in a small cup, add water and stir until smooth. Add to frying pan and cook, stirring, 1 minute, or until liquid has thickened.

11. Stir in pepper and lime juice.

12. Spoon sauce over chicken and vegetables. Sprinkle with remaining 2 tablespoons green onion and garnish with lime slices.

Chicken Quesadilla Recipe

Ingredients

2 10-inch flour tortillas
2 Tablespoons butter, softened
1 cup diced chicken
1/3 cup shredded monterey jack cheese
1/3 cup shredded cheddar cheese
1/2 medium tomato, chopped
2 teaspoons diced onions
1 teaspoon diced canned jalapeno
1 slice bacon, cooked
1/4 teaspoon finely chopped cilantro
1 dash salt

For serving as toppings:

Sour cream
Guacamole
Salsa

Directions:

1. Heat a large frying pan over medium heat. Spread half of the butter on one side of each tortilla.

2. Put one tortilla, butter side down, in the hot pan, then spread cheese and cut up chicken strips in the center of the tortilla, leaving about an each all the way around.

3. Sprinkle the tomato, onion, and jalapeno over the chicken and cheese.

4. Crumble the slice of cooked bacon and sprinkle it over the other ingredients.

5. Sprinkle the cilantro and a dash of salt over the other ingredients.

6. Top off the quesadilla with the remaining tortilla, being sure that the buttered side is facing up.

7. When the bottom tortilla has browned, after 45-90 seconds, flip the quesadilla over and grill the other side for the same amount of time.

8. Remove the quesadilla from the pan, and, using a sharp knife or pizza cutter, cut the quesadilla three times through the middle like a pizza, creating 6 equal slices.

9. Serve hot with sour cream, guacamole, and salsa on the side.