Winter chicken dishes

Anonymous · January 05, 2013, 04:08:47 PM

I saw this on msn Canada and thought I would share it.

Some of them look very appetizing, but others I do not want to try.

Chicken-Fried Steak with Redeye Curry Gravy

Butternut Squash-Chicken Pan-Roast

Oven-Fried Chicken Breasts

Honey-and-Lemon-Glazed Roast Chicken

Chicken and Biscuits in a Pot

Braised Chicken with Cilantro, Mint, and Chiles

Braised Chicken with Apples and Calvados

Roast Chicken Thighs with Tomato-Tapioca Porridge

Chicken and Barley Stew with Dill and Lemon

Chicken and Barley Stew with Dill and Lemon

Pot-Roasted Chicken with Mushrooms

Chicken Parmesan with Pepperoni

Aleppo-Pepper-and-Mint-Roasted Chicken

Indian-Spiced Chicken and Spinach

Roast Chicken with Rosemary and Lemon

Curried-Coconut Chicken Rendang

Persian Chicken Stew

Chicken Smothered in Gravy

Winter Chicken Salad with Citrus and Celery

Chicken Chorba with Walnuts

Red Chile-Chicken Enchiladas

Anonymous · January 05, 2013, 04:12:14 PM

At the end of it it also has some recipes for fried chicken..

An indulgence my family likes.

GORDY GAMBINO · January 06, 2013, 10:32:23 AM

we need pics

Anonymous · January 06, 2013, 12:27:10 PM

~~Quote from: "GORDY GAMBINO"~~we need pics

There were too many of them Gordy Gambino.

I found it on MSN Canada, so you can check it out there.

Anonymous · January 23, 2013, 08:44:51 PM

Pheasant Au Vin

This is a French classic with a modern slant that I can hardly wait to try this weekend.

This rich ragout of shallots, garlic, prunes, laced with red wine, port and herbs, finished with a hit of dark chocolate, makes a divine robust sauce to serve alongside, pheasant breasts. Serve with creamed potatoes or parsnip and potato mash.

Ingredients

for the sauce

20g unsalted butter

8 shallots, peeled and halved

1tsp caster sugar

1 clove garlic, crushed

3tsp flour

200mls chicken stock

300ml red wine

8 prunes halved

2 bay leaves

Large sprig fresh thyme

2 tablespoons port

15g very dark chocolate

for the pheasant

30g butter

4 pheasant breasts

200g black pudding (optional)

12 rashers Denhay streaky bacon

1. In a pan heat the butter. Add the shallots and sugar and fry for 10 minutes until golden. Add the garlic and prunes and fry for a further minute. Add the flour and cook for 1 minute. Add the red wine, stock, bay, thyme and season with black pepper. Bring to the boil and simmer for 8-10 minutes until syrupy and glossy. Add the port and chocolate, heat through and season to taste.

2. Preheat the oven to 200c/gas mark 6.

3. Lay the pheasant breasts on a board and crumble over the black pudding, wrap with the bacon.

4. Heat a large frying pan add the butter and place in the pheasant breasts and cook for 2/3 minutes each side on a medium heat until really golden brown and place in a roasting tin. Place in the oven for approx. 10 minutes. Remove from oven, cover lightly with foil and leave to rest for 5 minutes before slicing each breast on an angle into 2 or 3 slices.

5. To serve, spoon the sauce onto 4 large, warm soup plates and top with the sliced pheasant. Decorate with some fresh thyme sprigs and take straight to the table. Serve with your favourite vegetables.

Anonymous · January 24, 2013, 08:29:39 PM

I'm looking forward to pheasant this weekend..

This is another recipe for pheasant that seems delicious.

Perfect Roast Pheasant with White Wine and charlotte Potatoes

Serves 4

? Sea salt and black pepper

? 2 pheasants (young hens are best)

? Olive oil

? 1 pack (100g or 31?2oz) pancetta lardons

? 1 red onion, peeled and cut into thin rings

? 1 clove garlic, peeled and chopped into slithers

? 2 juniper berries crushed with a few black peppercorns

? 700g (241?2oz) charlotte potatoes, cut on the diagonal into 3 pieces

? 6 rashers pancetta or streaky bacon

? 2 large glasses rosé wine (or leftover sparkling pink prosecco)

Top tip from the wife of a manic shooting friend ("pheasant loot" brought home every single weekend of the season): for roasting any gamebird, put half an inch of wine in the pan to help keep the bird moist and tender. This particular recipe is a take on that tip, which started out as a "what if I did it like this" question and ended up as a firm family favourite.

Preheat the oven to 200°C/400°F/Gas Mark 6. Salt and pepper the pheasants. In the bottom of a large, cast-iron casserole, heat a glug of olive oil and brown the pheasants all over. Set aside. Tip in the lardons and fry until nearly crisp on a high heat. Add the onion, turn the heat down and cook for a few minutes, stirring continuously until soft. Add the garlic, a small scatter of sea salt, crushed juniper berries and peppercorns and cook for a further minute. Add the potatoes and stir it all together.

Sit the pheasants on top and cover the breasts with the pancetta rashers or bacon. Heat the wine and pour it over. Put the lid on and place in the oven for 45 mins to an hour.

Anonymous · January 24, 2013, 09:30:43 PM

Does your husband shoot pheasant Fash?

Anonymous · January 25, 2013, 09:12:38 AM

~~Quote from: "seoulbro"~~Does your husband shoot pheasant Fash?

He bought some free range pheasants from a farm near Brooks, Alberta..

I will prepare pheasant au vin tomorrow...mmmm.

:)

Anonymous · January 25, 2013, 09:17:29 PM

This one must be so tasty I'll have to try it soon.

Parmesan Pheasant Breasts with Crispy Ham

Serves 4

? 4 pheasant breasts

? Black pepper

? 4-6 fresh sage leaves, finely chopped

? 100g (31?2oz) grated parmesan (if you are using old ends, grate in a Magimix)

? 8 slices prosciutto crudo or air-dried ham

? Good olive oil

My daughter, Lucy, adapted this from one of Jamie Oliver's recipes in Ministry of Food. It's great for using up old ends of parmesan which usually get thrown away - and she says that the bit where you bash the breasts flat with a frying pan is therapeutic. Both adults and children adore this; it's like a sort of pheasant saltimbocca (translating as "jumps in the mouth").

Carefully score the underside of each pheasant breast in a criss-cross fashion with a small, sharp knife. Lay the breasts side by side on a large chopping board (or do this in two lots of two). Season each with pepper.

Combine the chopped sage and parmesan and sprinkle evenly over the pheasant. Lay two slices of prosciutto on each breast, overlapping them slightly, and drizzle with good olive oil. Now, cover the breasts and board with a layer of cling film, take a frying pan and whack them until they're about 1cm thick.

Heat a non-stick frying pan on a medium heat, then carefully transfer the breasts to it, putting them in ham-side down. Drizzle a little more olive oil over the top. Cook for 2-3 minutes on each side, giving an extra 30 seconds to ensure the ham is crispy.

Serve with lemon wedges and a crisp salad for a lighter dish or new potatoes dressed with olive oil and mint. Great cold picnic food, too.

Odinson · January 25, 2013, 10:17:21 PM

Moose is the chicken of the north.

Have any of you guys eaten bear-meat? You can put it on pizza... It´s delicious.

Anonymous · January 25, 2013, 10:22:21 PM

~~Quote from: "Odinson"~~Moose is the chicken of the north.

Have any of you guys eaten bear-meat? You can put it on pizza... It´s delicious.

I have tried moose and caribou and I was surprised that I liked them..

Odinson · January 25, 2013, 11:01:03 PM

~~Quote from: "Shen Li"~~
~~Quote from: "Odinson"~~Moose is the chicken of the north.

Have any of you guys eaten bear-meat? You can put it on pizza... It´s delicious.

You're a hunter eh?

Yea. Almost everybody hunts around here. Fishing too.

Pinay · January 26, 2013, 01:45:11 AM

Hhmm, your chicken recipe sounds so yummy Fashionista :) maybe I should try cooking some of those.

For some wild game, I have tried wild boar, elk, venison and bison - all yummy ! :D

Odinson · January 26, 2013, 03:46:27 AM

~~Quote from: "Shen Li"~~
~~Quote from: "Odinson"~~
~~Quote from: "Shen Li"~~
You're a hunter eh?

Yea. Almost everybody hunts around here. Fishing too.

Where do you live?

Answered.

Odinson · January 26, 2013, 04:20:59 AM

Freshly caught river-salmon smoked, filleted and then some dill on top... Yumm

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