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Chicken Baked in Herb Butter
4 T butter, softened
1 T paprika
1 t salt
½ t pepper
1 t grated lemon rind		 1 t rosemary
1 t thyme
one 3½ lb chicken
1 lemon
parsley

Cream first seven ingredients; rub on all surfaces of chicken. Bake 400° approximately 30 minutes if quartered, otherwise longer; baste after 15 minutes. Garnish with lemon wedges and parsley. Serves two to four. RETURN







Chicken Indienne
½ c flour
4 T curry powder
4 T cumin
2 T turmeric
cayenne to taste
1 T paprika
2 lbs boned chicken breasts
1 T oil		 1 T butter
4 onions, diced
2-3 cloves garlic, crushed
4 tomatoes, diced
½ c raisins
½ c chutney
salt and pepper to taste
chicken broth, if needed

Mix first six ingredients. Cut chicken (turkey may be substituted) into bite-size pieces; dredge in dry mix. Heat oil in skillet; sear chicken quickly until just firm, then remove. Add a little more oil with butter to pan; sauté onion and garlic slowly until soft. Add next three ingredients; simmer, covered, 5-10 minutes or until a sauce has formed. Add a little broth if sauce seems too thick. Add chicken; simmer 10 minutes, then season. Serve over rice. RETURN







Lemon-marinated Chicken with Mushrooms
1 fryer, cut up
2 lemons, halved
2 oz corn oil
1 t salt		 ¼ t pepper
¼ t nutmeg
garlic to taste, minced
8 large mushrooms, quartered

Rub chicken with cut lemon; squeeze out and retain juice. Heat oil; add juice and next four ingredients. Simmer five minutes; cool. Place chicken and mushrooms in dish; pour on marinade. Turn to coat; marinate six hours or more. Broil chicken 15-20 minutes each side; add mushrooms last 10 minutes. RETURN






Chicken Marsala
2 T olive oil
1 lb boneless chicken breasts
½ lb mushrooms, sliced		 1 small onion, sliced
2 cloves garlic, minced
1 c Marsala

Heat oil in large skillet. Lightly flour chicken; fry until brown. Remove from pan; keep warm. Add vegetables to pan; saute until tender. Add wine. Return chicken to pan; simmer 30 minutes. RETURN





Chicken Mughlai
2 medium onions
2" piece ginger root, peeled
1 clove garlic
3-4 t plain yoghurt
1 t cumin seeds, less if powdered
2 t coriander powder
2" piece cinnamon stick
4 cloves		 2 black cardamoms, slightly squeezed
3 bay leaves
¾ t turmeric
salt to taste
cayenne to taste
2 lbs chicken pieces
4 T vegetable oil
½ c tomato sauce

Mince first three ingredients, combine with yoghurt; mix in next nine ingredients. Marinate chicken in mixture 4-5 hours, turning occasionally. Heat oil in heavy pan; add chicken and marinade. Heat quickly, then reduce to simmer, stirring occasionally from edges. Simmer 30-60 minutes or until thickened. Cover and cook a few minutes more if needed. RETURN







Rosemary and Garlic Chicken
one 3½-4 lb chicken
salt and pepper to taste
2 garlic cloves, flattened
3 sprigs fresh rosemary
¼ lemon
paprika
3 t butter		 3 T olive oil
9 small shallots
2 garlic cloves
1½ T lemon juice
1 t minced rosemary
1 large red pepper, cored, seeded
¼ c golden raisins

Pat chicken dry; season. Place garlic, rosemary and lemon in cavity; truss. Sprinkle with paprika. Melt butter and oil in large ovenproof skillet; put chicken in, breast side up. Add next two ingredients; cook four minutes or until bottom of chicken is lightly browned, stirring vegetables. Add lemon juice, baste. Sprinkle vegetables with rosemary, salt and pepper. Roast 400° 45 minutes, basting and stirring. Cut sweet pepper into ¾" strips; mix into skillet. Continue cooking, basting and stirring 35 minutes or until chicken is done. Remove chicken and vegetables. On top of stove, add raisins; simmer 5 minutes. Return chicken and vegetables. RETURN





Swiss Baked Eggs
½ lb Gruyère cheese slices
1 c heavy cream
¼ t salt
one-eighth t pepper		 ½ t paprika
½ t Worcestershire sauce
6 eggs

Line a buttered baking dish with cheese. Mix next five ingredients; pour half of mixture over cheese. Break eggs carefully into a bowl; slide into baking dish. Pour on remaining cream mixture. Bake 425° 10-15 minutes, or until eggs are done. RETURN