Baked Chicken with Autumn Vegetables

2 lg. red onions
1½ lb. turnips
1 lb. pkg. fresh peeled baby carrots
1 lb. sm. new potatoes
1 (5-6 lb.) whole chicken
3 cloves garlic
1 lg. yellow onion, quartered
¾ c. whole grain Dijon mustard
¼ c. extra virgin olive oil
2½ T. chopped fresh rosemary
1 c. canned chicken broth
½ c. white wine (or broth, if preferred)
Cornstarch and cold water to thicken sauce
Salt and black pepper to taste

   To prepare vegetables: Remove peel from onions and cut each into 8 wedges. Peel turnips and cut into 1½ -inch cubes. Rinse carrots and pat dry with paper towels. Scrub new potatoes with a vegetable brush under running water (do not peel) and remove excess moisture with paper towels. Place all vegetables in a large mixing bowl; set aside.
   To bake chicken and vegetables: Preheat oven to 425^oF. Remove giblets from chicken. Rinse the chicken inside and out; remove any excess fat and leftover pinfeathers. Pat chicken dry with paper towels and place (breast down) on a rack in a large roasting pan. Place garlic cloves and quartered yellow onion in cavity of chicken. In a small mixing bowl, whisk together mustard, oil and rosemary until smooth and well blended. Brush chicken with half of the mustard mixture. Pour remaining mixture over vegetables in mixing bowl; toss vegetables gently to coat. Arrange vegetables around chicken in bottom of roasting pan and bake at 425^oF, uncovered, for 20 minutes. Add broth and cover roasting pan; reduce heat to 375^oF. Continue to cook until chicken tests done, about 90 minutes (see Recipe Note [1] below). Remove roasting pan from oven. Transfer chicken and vegetables to a platter and cover with aluminum foil; allow chicken to "rest" while preparing sauce (approximately 20 minutes). Serve chicken and vegetables with sauce and mashed potatoes. Yields 6 servings.
   To prepare sauce: Spoon off fat from juices in pan. Place pan atop 2 burners. Over medium-high heat, deglaze pan with wine (or broth) to loosen browned food particles. Once the particles have been loosened and dissolved, carefully strain hot pan juices into a saucepan and bring to a boil over medium-high heat. Mix equal parts of cornstarch and cold water into solution (see Recipe Note [2] below). Gradually drizzle into sauce, stirring constantly, until sauce reaches desired consistency. Season to taste with salt and pepper.
   Recipe Notes:
   [1] Ovens and chickens vary, so cooking time in this recipe should be used as a guideline only. Chicken is done when a thermometer inserted into the thickest part of the thigh registers at least 170^oF and the juices that come from the thigh when pricked run clear, not rosy. The drumsticks usually wiggle easily in their sockets and can be pulled away from the chicken.
   [2] The amount of thickening solution needed depends on the amount of pan juices. One tablespoon of cornstarch mixed with 1 tablespoon of cold water will thicken 1 cup of liquid.
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Bayou Chicken Spaghetti

4-5 boneless, skinless chicken breasts
1 rib celery, chopped into lg. pieces
1 carrot, chopped into lg. pieces
4 chicken bouillon cubes
1 (8-oz.) pkg. vermicelli or spaghetti, broken 3 times
1 (10.75-oz.) can condensed cream of chicken soup
1 (10.75-oz.) can condensed cream of mushroom soup
1 (8-oz.) can sliced mushrooms, drained
1 (2.25-oz.) can sliced ripe (black) olives, drained
1 (2-oz.) jar diced pimentos, drained
8 oz. pasteurized processed cheese (e.g. Velveeta), cubed
1 (10-oz.) can diced tomatoes and green chilies
1 med. onion, coarsely chopped
1 lg. bell pepper, chopped
2 cloves garlic, minced

Cover chicken with water in a large saucepan. Add celery, carrot and bouillon cubes. Bring to a boil and cook until chicken is done. Remove chicken, cool and cut into bite-size pieces; set aside. Remove celery and carrot from broth and discard; reserve broth to cook pasta. Cook pasta according to package directions in prepared broth. (Add more water to broth only if needed so that pasta absorbs most of the liquid.) Remove from heat when done and drain well in a colander; set aside. In a large mixing bowl, combine undiluted cream of chicken and cream mushroom soups, mushrooms, olives, pimentos, cheese cubes, tomatoes and green chilies, onion, bell pepper and garlic. Stir until well mixed. Gently fold in cooked chicken pieces and cooked pasta. Transfer mixture to a large casserole dish and bake at 350F (175C) until bubbly (approximately 45 minutes). Remove from oven and let casserole ‘rest’ at room temperature for 10 minutes before serving. Serve with a green salad and garlic bread. Yields 6 to 8 servings.
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Cajun Drunken Chicken

1 (3½-4 lb.) chicken
1 (12-oz.) can of beer (any brand)
4 tsp. Cajun seasoning
Cooking oil

Set up gas or charcoal grill for indirect grilling. (For charcoal grills, mound briquettes into two piles on opposite sides of grill and light. Preheat only one side of gas grill, at a temperature of 350^oF.) Pour out one-third of beer to make can only two-thirds full then, using a bottle opener, make three more openings in top of can. Lightly oil exterior of can with cooking oil. Wash chicken inside and out; pat dry with paper towels. Sprinkle 2 teaspoons of Cajun seasoning into cavity and 2 teaspoons over outside of chicken. Wrap foil on tips of leg bones (to prevent charring). Stand beer can on an aluminum pie plate or special beer-can-chicken roasting pan. Carefully ease chicken onto can. Spread drumsticks away from body to support chicken in a tripod position. Place chicken on grill (locate between the two piles of charcoal on charcoal grill, or on side away from heat on gas grill). Cover grill and cook chicken over indirect heat until breast meat reaches 165^oF (approximately 1½ to 2 hours). Remove chicken carefully, to prevent spilling of hot liquid remaining in can. Yields 4 servings.
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Chicken Caesar Po-Boys

2 baguettes
3 (6-oz. each) boneless skinless chicken breasts
1 env. Caesar salad dressing mix
3/4 c. sliced red onion
1-1/2 c. sliced fresh mushrooms
1/4 c. olive oil
6 - 8 slices Swiss cheese

Cut each baguette in half crosswise then split lengthwise (4 pieces). Turn oven on moderate heat and place bread slices in oven to crisp (approximately 5 minutes). Cut chicken into strips, place in a bowl and sprinkle with salad dressing mix; set aside. In a large skillet, saute sliced onion and mushrooms in oil over medium heat for 3 minutes. Add chicken and cook for 6 minutes or until chicken juices run clear. Spoon chicken mixture onto bottom half of baguettes; top with cheese slices and run under broiler for 4 minutes or until cheese has melted. Set bread tops in place over melted cheese; cut each baguette in half crosswise. Serve warm or tightly wrap in foil if Po-Boys are to be served later. Yields 4 servings.
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Chicken Parmesan

1 (26-oz.) jar meatless spaghetti sauce
6 T. grated Parmesan cheese, divided
6 sm. boneless, skinless chicken breast halves
1½ c. shredded mozzarella cheese

Pour spaghetti sauce into a 13x9x2-inch baking dish. Carefully stir in 4 tablespoons of Parmesan cheese. Add chicken. Turn breasts over to coat both sides with sauce. Cover with foil and bake at 375^oF for 30 minutes. Remove baking dish from oven and top chicken with mozzarella cheese and remaining 2 tablespoons of Parmesan cheese. Return to oven (uncovered) and bake for an additional 5 minutes or until cheese is melted. Serve over hot cooked pasta, if desired. Yields 6 servings.
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Chicken & Mashed Potato Bake

3 (1-oz. each) pkg. chicken gravy mix
3 c. cubed, cooked chicken breast
3 c. frozen mixed vegetables, thawed
4 c. prepared instant mashed potatoes

Prepare gravy mix according to package directions in a large skillet. Add chicken and frozen vegetables; bring to a boil over high heat. Reduce heat, cover and simmer for 10 minutes. Prepare mashed potatoes according to package directions. Transfer hot stew into 4-quart baking dish. Spoon or pipe potatoes (using a pastry bag and large tip) onto hot mixture. Bake in a preheated 375F (190C) for 15 minutes or until potato topping is lightly browned. Remove from oven and serve warm. Yields 6 servings.
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Chicken & Tasso Pasta

6 whole boneless, skinless chicken breasts
3 T. butter or margarine
1 lb. diced tasso (see Recipe Note below)
2 tsp. chopped garlic
3 c. heavy cream
1 bunch green onions, coarsely chopped
Salt and coarsely ground black pepper, to taste
1 lb. capellini or angel hair pasta

Cut each chicken breast into 4 pieces. Melt butter in a large skillet and saute chicken pieces over medium heat until browned. Add tasso and garlic and cook for an additional 5 minutes. Stir in cream and green onions. Season with salt and pepper to taste. Reduce heat and simmer sauce, uncovered, for 10 minutes (do not allow sauce to boil). In the meantime, prepare pasta according to package directions; drain well and transfer to a large serving platter or pasta bowl. Toss pasta with warm sauce and serve with green salad and garlic bread (see Bonus Recipe below). Yields 6 servings.
Recipe Note: Tasso is a highly seasoned smoked ham used in a variety of Cajun dishes. If unavailable, lean smoked ham may be substituted.
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Coq au Vin

Pronounced kok-o-VAN
French: coq, chicken + a, with + vin, wine
A dish of chicken cooked in red wine.

10 slices lean bacon, cut into 1/2-inch pieces
2 chickens (3-1/2 to 4 lbs. each), quartered
1/2 tsp. salt
1/4 tsp. ground black pepper
1 lg. onion, finely chopped
2 c. sm. fresh or frozen pearl onions, peeled
1 head garlic, separate cloves and peel
1 lb. sm. fresh button mushrooms, wipe clean and cut in half
1/4 c. all-purpose flour
2 tsp. tomato paste
3 c. full-bodied dry red wine, such as Pinot Noir or Cabernet Sauvignon
1 1/2 c. chicken broth
1 tsp. dried crushed thyme
Cooked egg noodles
2 T. chopped fresh parsley

Fry bacon in a large, heavy Dutch oven over high heat until crisp and all the fat is rendered. Using a slotted spoon, transfer the crisp bacon bits to paper towels to drain; set aside. Season chicken quarters with salt and pepper and brown in hot bacon fat (work in batches and turn to ensure even cooking). Transfer browned chicken to a large plate or bowl; set aside. Remove all but 4 tablespoons of bacon fat from the Dutch oven. Reduce the heat to medium-high and add chopped onion, pearl onions and garlic cloves to the Dutch oven and cook until soft (approximately 4 minutes). Add mushrooms and cook until most of their liquid is released and they have begun to brown (5 to 7 minutes). Add flour and tomato paste; cook, stirring constantly, for 1 minute. Slowly add wine and broth, stirring constantly. Add thyme and bacon bits; return chicken to the Dutch oven and bring liquid to a boil. Cover pot and place in an oven preheated to 350°F. Cook for 90 minutes or until chicken is very tender. Remove from oven and transfer chicken pieces to a serving dish and loosely cover to keep warm. Return pot to stove top over medium-low heat. Skim any fat from the surface of the cooking liquid and increase the heat to medium-high. Cook until the sauce has thickened slightly and coats the back of a spoon (15 to 20 minutes). Adjust seasoning with salt and pepper to taste. Return cooked chicken to the Dutch oven and heat for a few minutes to thoroughly warm chicken. Serve over cooked egg noodles and garnish with chopped parsley. Yields 8 servings.
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Crab-Stuffed Chicken

3 T. butter or margarine
1/2 c. finely chopped onion
1/4 c. chopped fresh mushrooms
1/4 C. finely chopped celery
3 T. all-purpose flour
1/2 tsp. salt, divided
1/2 c. whole milk
1 c. chicken broth
4 boneless skinless chicken breast
halves (6-oz. each)
1/8 tsp. black pepper
1 (6-oz.) can crabmeat, drained
1/2 c. seasoned dry bread crumbs
12 fresh spinach leaves, finely chopped
1 T. minced fresh parsley
1 c. (4-oz.) shredded Swiss cheese
3 c. hot cooked white rice

Melt butter in a skillet over medium heat. Add chopped onion, mushrooms and celery until vegetables are tender. Sprinkle in flour and 1/4 teaspoon of salt and stir until ingredients are well blended. Gradually stir in milk and broth. Increase heat and bring to a boil. Stir constantly and cook until sauce has thickened (approximately 2 minutes). Remove from heat and set aside. Flatten chicken to 1/4-inch thickness (see Recipe Note below); sprinkle with pepper and remaining 1/4 teaspoon of salt. Drain crabmeat; flake and remove any shell or cartilage. In a bowl, combine crabmeat, bread crumbs, spinach and parsley; stir in 1/2 cup of sauce. Spoon 1/4 cup of breadcrumb mixture down the center of each chicken breast half. Roll up and secure with toothpicks. Place seam-side-down in a greased 13x9x2-inch baking dish and top chicken with remaining sauce. Cover with foil and bake at 375°F until juices run clear (35 to 45 minutes). Remove from oven, uncover and sprinkle with cheese. Heat under broiler until cheese is melted and lightly browned (approximately 5 minutes). Remove and discard toothpicks. Plate each chicken breast with 3/4 cup of hot rice topped with sauce from baking dish. Yields 4 servings. Recipe may be doubled to serve 8 or to freeze a portion for another meal.

Recipe Note: Flatten each chicken breast between two pieces of plastic wrap or waxed paper with a meat pounder until thin. If a pounder is not available, use the edge of a can of soup or a small sauti pan. (See 'Shop with Bedrock Press' above for information on how to purchase a meat pounder.) It is important that you pound each piece of chicken to an equal thickness. This is to insure that they cook evenly and one breast doesn't cook faster than another.
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Easy Roasted Chicken & Vegetables

6 small new red potatoes, halved
1 (12-oz.) pkg. fresh baby carrots, cut in half lengthwise
2 med. onions, quartered
2 T. butter or margarine
1 tsp. dry mustard
1 tsp. dried dill weed
1/2 tsp. salt
1/2 tsp. ground black pepper
2 T. lemon juice
2-1/2 to 3-1/2-lb. frying chicken, cut into 8 pieces

Place potatoes, carrots and onions in a roasting pan or 10-inch ovenproof skillet. Melt butter in a 1-quart saucepan; stir in mustard, dill, salt pepper and lemon juice. Brush approximately 2 tablespoons of the butter mixture over vegetables. Place chicken pieces, skin side up, in roasting pan on top of and around vegetables. Brush chicken with the remaining butter mixture. Bake in a preheated 425F (220C) oven for 45 to 60 minutes or until chicken is fork tender and golden brown. Yields 4 servings.
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Grilled Chicken Wings

1/2 c. teriyaki sauce
1 c. oyster sauce
1/4 c. soy sauce
1/4 c. tomato ketchup
2 T. garlic powder
1/4 c. gin
2 dashes liquid smoke flavoring
1/2 c. granulated sugar
1-1/2 lbs. chicken wings, separate at joints, discard tips
1/4 c. honey

In a large bowl, mix the teriyaki sauce, oyster sauce, soy sauce, ketchup, garlic powder, gin, liquid smoke and sugar. Place chicken wings in marinade, cover bowl and marinate in refrigerator for a minimum of 8 hours (or overnight). Prepare a grill; light charcoal and heat until coals are ash white or heat a gas grill on medium-low heat; lightly oil the grill grate. Arrange chicken wings on the grill and discard marinade. Grill on 1 side for 20 minutes then turn and brush with honey. Continue grilling for an additional 25 minutes or until juices run clear.
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Grilled Spinach Ricotta Chicken Breasts

1 c. ricotta cheese
1 (10-oz.) pkg. frozen chopped spinach, thawed, drained
1 tsp. seasoned salt
1 tsp. coarsely ground pepper
1/4 tsp. ground nutmeg
6 split chicken breasts
2 T. canola or olive oil

Prepare grill by placing coals to one side; heat until coals are ash white. Make a drip pan with heavy duty aluminum foil; place opposite of coals. While coals are heating, stir together ricotta cheese, drained spinach, seasoned salt, pepper and nutmeg in a medium bowl. Gently loosen skin of each chicken breast. Stuff with equal amounts of ricotta-spinach mixture; tighten skin. Brush oil on chicken breasts. Place chicken breasts on grill over drip pan. Grill, turning occasionally, for 25 to 35 minutes or until chicken breasts are fork tender and no longer pink. If more browning is desired, place chicken breasts over direct heat during the last 5 minutes of cooking time. Yields 6 servings.
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Hawaiian Chicken Salad

2-1/2 c. diced cooked chicken
1 c. seedless red grapes, halved
1 (20-oz.) can pineapple tidbits, drained
3/4 c. c slice celery
3/4 c. mayonnaise
1/2 tsp. salt
1/4 tsp. ground black pepper
1 c. navel orange segments
3/4 c. sliced firm banana (cut crosswise)
1/3 c. salted peanuts

In a large bowl, combine chicken, grapes, pineapple, celery, mayonnaise, salt and pepper. Gently fold in orange segments.
Cover and refrigerate until chilled. Just prior to serving, fold in banana slices and sprinkle with peanuts. Yields 8 servings.
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King Ranch Chicken Casserole

1 T. vegetable oil
1 lg. onion, chopped
1 lg. green bell pepper, chopped
2 c. chopped cooked chicken breast
1 (10-oz.) can diced tomatoes and green chilies
1 (10¾-oz.) can cream of mushroom soup, undiluted
1 (10¾-oz.) can cream of chicken soup, undiluted
1 tsp. chili powder
½ tsp. ground black pepper
½ tsp. garlic powder
12 (6-inch) corn tortillas
8 oz. shredded Cheddar cheese

Heat oil in a large skillet over medium-high heat. Sauté onion and bell pepper until tender (approximately 5 minutes). Stir in chicken, tomatoes and green chilies, undiluted cream of mushroom and cream of chicken soups, chili powder, pepper, and garlic powder; remove from heat. Tear tortillas into 1-inch pieces. Layer one-third tortilla pieces in bottom of a 13x9x2-inch baking dish coated with cooking spray. Top with one-third chicken mixture and one-third cheese. Repeat layers twice. Bake at 350^oF until bubbly (30 to 35 minutes). Serve warm. Yields 8 servings.
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Layered Southwestern Casserole

3 split chicken breasts, cooked and shredded
1-1/2 c. (6 oz.) shredded Cheddar cheese, divided
1/2 c. sliced green onion, white and green portions
2 c. sour cream
1 (4 oz.) can diced green chilies, drained
3/4 tsp. cumin
2 c. mild or medium salsa, divided
8 (8-inch) flour tortillas
Additional salsa

In a large bowl, stir together cooked chicken, 1 cup of the shredded cheese, green onions, sour cream, diced chilies and cumin; set aside. Pour 1 cup of salsa into a 10-inch pie pan. Lay one tortilla in salsa, coating one side lightly. Place tortilla, salsa side down, in a 2-quart greased souffle dish or straight-sided round deep casserole. Spread 1/2 cup of the chicken mixture on top of the tortilla. Repeat with 3 tortillas and chicken mixture. Spread with 1/2 cup of salsa. Continue layering tortillas and chicken mixture ending with tortilla. Top with remaining 1/2 cup of salsa and remaining 1/2 cup of shredded cheese. Cover and bake in a 400F (200C) preheated oven for 35 to 40 minutes or until heated through. Remove from oven and let stand 10 minutes; cut into wedges and serve with additional salsa. Yields 8 servings.
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Orange-Glazed Stuffed Cornish Hens

3 c. dried bread crumbs
4 stalks celery, cut crosswise into 1/4-inch pieces
1/2 c. chopped onion
1/2 c. melted butter or margarine
2 (11-oz. each) cans mandarin orange segments, drained
1 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. ground dried ginger, divided
1/4 c. orange juice
8 Cornish game hens
2/3 c. orange marmalade
1/4 c. dry white wine or orange juice

Prepare stuffing in a large bowl by combining bread crumbs, celery, onion, butter, orange segments, salt, pepper, 1/4 teaspoon of ground ginger and 1/4 cup of orange juice. Stuff hens with stuffing, secure openings with wooden toothpicks and tuck under wings of hens. Place 4 hens, breast side down, in each of 2 (13x9-inch) baking pans. Bake in a 375F (190C) preheated oven for 45 minutes. Meanwhile, prepare glaze by combing orange marmalade, wine (or orange juice) and remaining 1/4 teaspoon of ground ginger in 1-quart saucepan. Cover and warm over medium heat until melted (2 to 3 minutes). Brush hens with half of glaze. Continue baking, basting with remaining glaze every 15 minutes, until hens are fork tender (30 to 45 minutes). Recipe Note: Loosely cover hens with aluminum foil if they are browning too quickly.
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Rosemary Lime Chicken

4 boneless skinless chicken breast halves (5-oz. each)
2 T. vegetable oil
½ c. bottled lime juice
½ c. dry white wine or chicken broth
2 T. minced fresh rosemary or 2 tsp. crushed dried rosemary
½ tsp. salt
½ tsp. ground black pepper

Flattened chicken to ½-inch thickness. In a large skillet, brown chicken in oil over medium-high heat. Add lime juice, wine, rosemary, salt and pepper. Cook, uncovered, until chicken juices run; clear (5 to 7 minutes). Yields 4 servings.
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Slow Cooked Marinated Chicken

1 (2.5 to 3 lb.) chicken (cut into pieces)
3/4 c. soy sauce
1/4 c. unsweetened pineapple juice
1 T. dried onion flakes
1/2 tsp. dry mustard
1 clove garlic, minced

Wash chicken pieces and pat dry with paper towels. Place chicken in a plastic zip-lock bag. Combine soy sauce, pineapple juice, onion flakes, mustard and garlic in a small bowl; whisk to blend and pour over chicken in bag. Close bag and marinate under refrigeration for at least 4 hours or over night. Remove marinated chicken from bag and place in slow cooker. (Discard marinade.) Cover and cook on ‘Low’ for 4 to 5 hours. Yields 6 servings.
Recipe Note: Marinated chicken may also be baked in a conventional oven: Remove chicken pieces from marinade, place in a baking dish, tightly cover with foil and bake in a 350F (175C) oven for approximately l hour.
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Teriyaki Chicken Kabobs

4 boneless, skinless chicken breasts
1½ c. pineapple chunks
2 sm. oranges, cut into wedges (do not remove rind)
1 lg. green bell pepper, cut into 1-inch pieces
1 lg. red bell pepper, cut into 1-inch pieces
¾ c. teriyaki sauce
2 c. cooked rice

Cut chicken into 1-inch pieces. Alternately thread chicken pieces, pineapple chunks, orange wedges, and green and red bell pepper pieces onto skewers. Brush kabobs with teriyaki sauce. Grill kabobs over medium-high heat until chicken is cooked through (approximately 15 minutes), turning once and basting occasionally with remaining teriyaki sauce. Serve over bed of rice. Yields 4 servings.
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Thai Stir-Fry

2 T. cornstarch, divided
3 T. soy sauce, divided
1 T. dry sherry
1 tsp. minced garlic, divided
½ lb. boneless, skinless chicken breast
½ c. creamy peanut butter
2 tsp. white wine vinegar
½ tsp. granulated sugar
½ c. plus 3 T. water
2 T. vegetable oil, divided
1 bunch green onions, sliced into 1-inch lengths
1 lg. red bell pepper, cut into thin strips
¾ lb. fresh bean sprouts
Hot cooked egg noodles
2 T. chopped unsalted roasted peanuts

In a medium mixing bowl, combine 1 tablespoon of cornstarch, 1 tablespoon of soy sauce, sherry and ½ teaspoon of garlic with a whisk. Cut chicken into thin strips, place in bowl with cornstarch mixture and coat well; let stand 10 minutes. Meanwhile, combine remaining tablespoon of cornstarch and 2 tablespoons of soy sauce, peanut butter, vinegar and sugar; slowly blend in water. Heat 1 tablespoon of oil in hot wok or large skillet. Add chicken and stir-fry 2 minutes; remove. Heat remaining tablespoon of oil in same pan. Add remaining garlic, green onions and bell pepper; stir-fry 2 minutes. Add bean sprouts; stir-fry 1 minute longer. Stir in chicken and peanut butter mixture. Cook until sauce boils and thickens (approximately 1 minute), stirring continuously. Arrange over hot noodles and sprinkle with peanuts. Serve immediately. Yields 4 servings.
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