Chicken is versatile: it yields to many ingredients and many ways of cooking

November 11, 1992|By Kit Snedaker | Kit Snedaker,Copley News Service

When in doubt, I turn to chicken.

% Marmalade chicken Serves 4 to 6.

1/4 cup unbleached white flour

4 chicken breasts skinned, bone-in

2 teaspoons olive oil

1/4 cup chicken stock

1/2 teaspoon dried marjoram

1/2 teaspoon grated lemon zest

2 tablespoons sherry

1 teaspoon soy sauce

1/4 cup orange marmalade

1 orange

Put flour and chicken in bag and shake to dust chicken wit flour. Heat oil in skillet and brown chicken. Place chicken in single layer in casserole that can come to table.

Combine stock, marjoram, lemon zest, sherry and soy. Pour over chicken and brush with marmalade. Peel orange, removing all of the white pith. Pull orange segments away from each other and catch juice in casserole dish as you do.

Arrange orange segments over chicken. Bake in an oven preheated to 375 for 30 to 40 minutes and serve with some of chicken juices over each piece.

Apple cider chicken 1/4 cup white flour

pinch salt

freshly ground pepper

2 whole skinned and boned chicken breasts, cut into cubes

4 teaspoons corn oil

1 onion, cut in half and sliced

1 cup apple cider

2 fresh tomatoes, chopped, or 1 (14-ounce) can drained

1 tablespoon chopped fresh basil or 1 teaspoon dried

1 teaspoon grated orange peel (no white pith)

Yields 4 to 6 servings.

Mix flour, salt and pepper in large bag. Toss in chicken and shake to dust each piece lightly. Heat oil in skillet and add chicken. Don't crowd chicken, but cook until lightly brown. Remove chicken from pot and set aside.

UI Saute onion in same skillet. If necessary add a little cider or stock

to pot. Add tomatoes and apple cider to pot along with chicken. simmer gently, covered for 30 minutes. Add basil and orange peel and cook 10 more minutes. Serve at once.

+ Chicken with Indonesian

peanut sauce Makes 4 to 6 servings.

1 1/2 tablespoons lime juice

2 tablespoons chunky peanut butter

2 teaspoons low-sodium soy sauce

1 tablespoon Dijon mustard

1 tablespoon honey

1 1/2 tablespoons water

1/4 teaspoon hot pepper sauce

Pinch ground hot chili peppers

2 whole chicken breasts, skinless and boneless

sesame oil

Puree everything except chicken and sesame oil. Put chicken in plastic bag and pour sauce over it. Marinate in the refrigerator for at least half an hour or as long as 4 hours.

Heat a little sesame oil in wok and add chicken pieces. Stir-fry until cooked through. If you want to use marinade as sauce, heat it thoroughly before serving.

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