Here's a thread soley devoted to chicken. Enjoy your company! Right now all I can think about is stuffed chicken. Chicken cordon bleu, chicken kiev... I could go on, but instead, I'll let you read now.

:)

Here is a link that might be useful: Favorite Chicken redux

Cook, chop and make a scrumptious chicken pot pie!

One of my favorite ways to make chicken is so simple but very good. Put your chicken pieces in a baking pan, little bit of salt [pepper if you want],throw in three or four.. or more garlic cloves, slice two oranges and lay them on top, squeeze another orange over it all and bake at 350 until chicken is done [an hour or less]. Served with rice and a veg/salad is great. The chicken juices mix with the orange and it's quite subtle so most everyone likes it and super easy.

No reason you couldn't sub a whole, cut up chicken for the breasts in these recipes.

French Farmhouse Garlic Chicken

4 small boneless, skinless chicken breast halves
1/4 tsp salt
1/4 tsp pepper
1 T cooking oil
40 small cloves unpeeled garlic
1/2 c dry white wine (or chicken broth)
1 T lemon juice
1 tsp dried basil
1/2 tsp dried oregano
4 T all purpose flour
2 T dry white wine (or chicken broth)

Rinse chicken, pat dry. Season with salt & pepper. In 10 inch skillet, heat oil over medium high heat. Add chicken and garlic cloves. Cook chicken 2-3 minutes on each sideor until golden, turning once. Slowly add 1/2 c wine, then the second 1/2 cup wine, lemon juice,basil and oregano. Cover and simmer 6-8 minutes or until chicken is tender and no longer pink.

Using a slotted spoon, transfer chicken and garlic to warm serving platter; keep warm.

In small bowl, stir together flour and 2T wine. Stir into pan juices. Bring to a boil, cook and stir 1 minute more. Spoon over chicken, serve with mashed potatoes or rice.
Makes 4 servings.

I make this one with chicken quite often, too.

Turkey Marsala

1lb turkey breast
2T butter
3T flour
2tsp instant chicken boullion
1/4tsp garlic powder
1c water
1/2c dry Marsala wine
1c sliced fresh mushrooms

Melt butter in skillet over medium heat. Brown the turkey, turning once. Place turkey on serving platter, cover to keep warm.

Combine flour, boullion and garlic powder in bowl. Gradually stir in water and wine. Add to skillet and cook over medium heat 5 minutes, stirring constantly until thickened. Add mushrooms and heat one minute more. Pour half of sauce over turkey, pass remaining sauce. 4 servings.

Linda

Too late I fear......but my favorite "don't know what they like" and "have no time to be fancy" chicken is just plop the pieces on a baking sheet, sprinkle very lightly with salt....squeeze a lime over them and a couple of cloves of crushed fresh garlic, put it into a 375 oven and, depending on the size of the chicken, cook for 25 to 40 minutes until just about done....then drizzle some honey over the chicken and sprinkle with some paprika....good fresh paprick that has a bit of a bite....if you are brave you might use ground hatch chilis....and pop back into the oven for another 10 to 12 minutes.
Sort of an instant BBQ sauce.
Linda C

Fast, fab and guaranteed not to scare the BF

Alexa

Lemon Chicken from RaoÂs

This recipe is available on a couple different websites; and its very good.
two (2-1/2 to 3 lbs each) broiling chickens, halved
Lemon Sauce (recipe follows)
1/4 cup chopped Italian parsley
Preheat broiler for at least 15 minutes.
Broil chicken halves, turning once, for about 30 minutes or until skin is golden brown and juices run clear when bird is pierced with a fork.
Remove chicken from broiler, leaving broiler on. Using a very sharp knife, cut each half into about 6 pieces (leg, thigh, wing, and 3 small breast pieces).
Place chicken on a baking sheet with raised sides. Pour Lemon Sauce over the chicken, and toss to coat well. If necessary, divide sauce in half and do this in two batches.
Return to broiler, and broil for 3 minutes. Turn each piece and broil for an additional minute. Remove from broiler, and evenly portion chicken onto 6 warm serving plates.
Pour sauce into a heavy saucepan, and stir in the parsley. Place over high heat and boil for 1 minute. Pour an equal amount of sauce over chicken on each plate, and serve with lots of crusty bread to absorb the sauce.
LEMON SAUCE
2 cups fresh lemon juice
1 cup olive oil
1 tbsp red wine vinegar
1-1/2 tsp minced or crushed garlic, or more according to your taste
1/2 tsp dried oregano
salt and pepper to taste
Place all ingredients into a large bowl, and whisk together until well blended. Cover and refrigerate until ready to use. Whisk or shake vigorously just before use.

Thanks everyone. After being stuck in traffic for an extra 1/2 hour, I was really under the gun. No time to reread all the posts, so I winged it using ideas from all of you. I heated my big cast iron pan to really hot, seasoned the chicken and browned it well.
I deglazed the pan with wine & lemon juice and put together the chicken and about 20 cloves of garlic, 1.5 lemons and an orange cut in quarters, sprigs of thyme and some more wine for good luck. Finished it off in the oven, then let it rest while I made bp biscuits, a rice pilaf with almonds and some green beans. I'm glad I cooked two chickens as the BF ate half of one himself! Thanks for the inspiration - now I'm going to have a cup of tea and put my feet up.
J