Milky-way Chicken

3 Tbl. oil

1 tsp. ground coriander

1 quart milk

1 Tbl. gin

3 lb. chicken, cut in pieces

3 cloves garlic, pierced on toothpicks

salt and pepper

1 C uncooked white rice

2 tsp. sugar

 

Smear the oil in the bottom of a large, heavy casserole. Pour in 1 C milk. Rinse and pat dry the chicken, place in casserole, sprinkle with salt and pepper. Pour in rest of milk. Add sugar, coriander, gin and garlic. Put heat on low and gently bring milk to a simmer. Fit a piece of foil directly over the chicken, then place a lid on the pot. Reduce heat even more and simmer for 30 minutes. Remove foil and discard. Add rice. Cover and simmer 20 minutes more. Remove garlic and serve. Serves 2-3. The delicate, yet exotic flavors of this dish would match well with a Riesling, a Gewürztraminer or a Viognier.

Smoked Game Hens - Oriental

Marinade

Sauce

grated rind of 1 lemon

2 tsp vegetable oil

grated rind of 1 orange

1 large garlic clove, minced

1/2 C soy sauce

1 tsp minced fresh ginger

1/2 C Chinese oyster sauce

1/4 tsp hot red pepper flakes

1/2 tsp. minced fresh ginger

3 shallots, minced

2 minced garlic cloves

1 Tbl. soy sauce

1 Tbl. chopped fresh cilantro

1 tsp. red wine vinegar

1/4 tsp. freshly ground black pepper

2 Tbl. brown sugar

1 bay leaf

1 1/2 Tblsp water

2 Tbl. honey

2 tsp. sesame oil

Cut 3 game hens in half, removing the backbones. Combine marinade ingredients in blender or processor. Marinate hens overnight refrigerated. Barbecue 50-60 minutes over a drip pan in a covered kettle barbecue. Baste every 15 minutes with marinade. Add a few coals as necessary.

For sauce, combine all ingredients except sesame oil. Bring to a simmer and cook 5 minutes. Cook, then whisk in sesame oil. When hens are done, brush with sauce. Serves 4-6, hot or cold. Serve with a Spanish red, a good Pinot Noir or red Burgundy, a fruity Zinfandel or a lighter Cotes du Rhone or a California Rhone-style wine.

Bar-B-Q Chicken

1/3 C vinegar

3/4 tsp. salt

1/4 C vegetable oil

1/2 tsp. dry mustard

1/4 C water

1/4 tsp. hot red pepper sauce

2 Tbl. Worcestershire sauce

3 to 3 1/2 lb. fryer, cut into

2 tsp. sugar

   serving pieces

Combine and mix first 8 ingredients. Bring to a boil. Remove from heat and use to baste the barbecuing chicken frequently. Serves 3. Serve with a Beaujolais, a fruity Zinfandel, a Cotes du Rhone, or a dry rosé.

Chicken Enchiladas

1/2 lb. boneless chicken breast, cooked and shredded

1- 10 oz can enchilada sauce (mild, hot, or half and half, to taste)

1 medium onion, chopped

1/2 C water

4 oz Monterey Jack cheese, grated

8- 6" corn tortillas

Combine chicken, onion and half the cheese in a bowl. In a skillet, combine the enchilada sauce and water, and heat to boiling. Cook the tortillas in the skillet one at a time, until limp. Remove to a platter, letting excess sauce drain back into the skillet.

Spoon a generous 1/4 C of the chicken-cheese filling across the diameter of each tortilla. Roll up each tortilla and set them seam side down in a baking pan or shallow casserole in a single layer. Pour remaining sauce over the rolled tortillas. Sprinkle remaining cheese over the tortillas. Cover with foil and bake at 350 F for 15 minutes. Remove foil and bake another 5 minutes or until lightly brown. Serves 4. Serve with a Spanish red, a Beaujolais, a fruity Zinfandel, a Cotes du Rhone, or beer.

Chicken Pepitoria

1 3-4 lb. chicken, cut into 8 pieces

fresh lemon juice

2 dozen small boiling potatoes, peeled

1/2 C dry sherry

2 carrots, peeled and sliced

1 celery stalk, cut in slices

1 bay leaf

1 can chicken broth

1 veal or beef bone

Olive oil for frying

2 egg yolks

 

Season chicken pieces with salt and pepper. Fry until golden. Transfer to pot with onions, carrots, bone, celery and bay leaf. Cover with broth and water as needed. Bring to boil and cook slowly, covered, 1 1/2 hours or until tender.

Remove chicken and vegetables to a warm serving dish. Reduce broth, add sherry and adjust seasoning. Remove from heat and take off fat from surface. Mix yolks with a little lemon juice, whipping in a cup with a wooden fork. Add to broth, whip quickly to mix. Pour over chicken and serve. Serves 3-4. Serve with a Spanish red, a Beaujolais, a Chianti or a Chardonnay.

Broiled Chicken with Mustard

1 3 lb. chicken, split in half

2 tsp. dried rosemary

salt to taste

1 Tbls. mustard seeds

freshly ground black pepper

1/4 tsp. ground cumin

3 Tbl. olive oil

1 Tbl. prepared Dijon mustard

2 Tbl. melted butter

1/2 C chicken broth

1 tsp. Worcestershire sauce

1 Tbl. finely chopped parsley

1/4 tsp. Tabasco sauce

 

Sprinkle chicken on all sides with salt and pepper. Combine ingredients oil thru Dijon mustard and a generous grind of black pepper. Blend well and brush the chicken on all sides with the spice mixture. Arrange the chicken halves skin side up in a skillet that is large enough to hold both halves in one layer. Let stand.

Set 2 oven racks so that chicken can be either 6 or 12 inches from the heat source. Preheat broiler 10 minutes. Place chicken in oven on top rack for 10 minutes. Turn chicken and cook on bottom rack 10 minutes. Pour off all the fat from the skillet. Add chicken broth and return to bottom rack for 5 minutes. Sprinkle with parsley and serve. Serves 3-4. Serve with a full flavored Sauvignon Blanc or Gewürztraminer or a good Pinot Noir.

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