Easy Chicken Dishes - Turkey, too - Really Quick... Exciting, TooYou're a shopper so you already know that chicken dishes are cheap, well, cheap-er than most meats and definitely cheaper than fish. And you've also learned that chicken dishes are generally more nutritious than a meat dish and almost as good for you as a fish dish (pure poetry). So what am I offering on this page? How about "Exciting" chicken dishes that will quiet those, "Not chicken again!", remarks from your eaters. These will also
And, by the way, if you're just crazy about chicken wings and want to learn lots more exciting things you can do with them, click here to go to my BUFFALO WINGS page.
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Rather than cutting chicken into cubes before cooking them and then trying to to flip all those little guys, cook bigger slices, then cut them into cubes. "Flipping" will then be a lot easier and quicker this way; get it? Quicker and Easier. about a dozen dried apricots, chopped . In a large sauté pan, heat 1 Tbsp eaxc of the butter and the olive oil over medium-high heat. Working in batches, place chicken pieces in the pan - don't crowd - and brown them on each side. As chicken cooks, sprinkle salt lightly over it. Once browned, remove the pieces from the pan to a bowl and set aside. Add the remaining oil to the pan and sauté the onion until it begins to brown. As the onion cooks and releases moisture, use a flat edged spatula or wooden spoon to scrape off the browned bits of chicken from the bottom of the pan. When onions have browned a bit, add the chicken stock and apricot preserves; lower the heat to medium. Add the cinnamon, rosemary, Tabasco and taste. Bring to a simmer, then lower the heat and gently simmer for 10-20 minutes. When you're ready to serve, put the chicken into the pan and simmer gently for 5 minutes. Serve hot with rice.
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