1.5kg(3lb) chicken pieces, 2 medium onions, 60g (2oz)butter, 1tbsp cornflour, 470g(15oz)can apricot nectar, 125g(4oz)dried apricots, 1/2 green capsicum,1/2 cup sour cream, salt and pepper.
Melt butter in large heavy pan, brown chicken pieces well on both sides, remove from pan.Add chopped onions to pan, saute until transparent.
Blend cornflour into apricot nectar, add to pan, stir until sauce boils, reduce heat, season with salt and pepper, add dried apricots(cut in halves), return chicken to pan, simmer slowly(covered) until chicken is tender(stirring occasionally).
Add the capsicum (cut into thin stips) cook a futher 5 minutes, stir in sour cream , reheat gently.
CHICKEN TIA MARIA
1.5kg(3lb)chicken pieces, 60g(2oz)butter, 11/4 cups water, 1 chicken stock cube, 3tbs tia maria,1/2 cup cream, 6 shallots or spring onions,470g(15oz)can atrichoke hearts, salt and pepper.
Heat butter in large frying pan, add chicken pieces, cook on both sides until golden brown.
Add water and crumbled stock cube, cover pan, bring to boil, reduce heat, simmer gently for 30 minutes or until chicken is tender.
Remove chicken from pan, put on to a serving dish(keep warm).
Add drained, washed artichoke hearts and tia maria to pan, bring to boil, reduce heat, simmer, (uncovered)for 5 minutes, add cream, season with salt and pepper, simmer gently for 5 minutes or until sauce thickens slightly.
Add chopped shallots, spoon sauce over chicken.
* CHICKEN AND MUSHROOMS
1 tbsp oil
Heat oil in a frying pan, add chicken pieces and brown. Drain the oil from the pan and return to heat, add soup and sherry, stir well. place a lid on the pan , reduce heat to a simmer, let it simmer for 20 minutes, then taste to see if it needs more sherry, you can add as much as you like... but dont over do it !
add mushrooms and simmer a further 5 mins ... then serve with veges of your choice!
CHICKEN AND MUSHROOM PIE
450g chicken thighs (boneless),50g butter,1 medium onion (finely chopped),175g mushrooms (sliced),25g plain flour,300ml milk
400g canned tomatoes ( chopped), 2 tbsp fresh double cream, 1/2 tspn mixed herbs,1 sheet of frozen puff pastry,1 small carrot ( diced)
1/2 cup of peas( frozen or fresh),salt an black pepper
Chop chicken into bite size pieces,melt butter in a frying pan and saute chicken for 3 minutes.
Remove from pan and saute onions slowly,add the mushrooms and cook for 2 minutes,remove pan from heat, blend in flour and milk, return to heat and simmer for 5 minutes.
Add the chicken,tomatoes,carrot and peas,salt and pepper, simmer till it thickens and the liquid is reduced.
Stir in the cream and the herbs and place in an oven proof dish. Place the pastry sheet over the top, decorate and brush with milk, bake at 230c (450f) for 10 mins, then reduce temperature to 190c(375f) and bake a further 15-20 mins or till golden brown on top
( serve with mashed potatoes and veges of your choice)
*CHICKEN IN PEPPERCORN SAUCE:
4 Chicken breast fillets, 2tbsp butter,2 tbsp flour,2 tspn of green peppercorns,1 1/2 cups of water, 2 tbsp of fresh cream, 1 chicken stock cube.
Heat butter in a frying pan, add chicken and cook till almost done.
Remove chicken from pan, (add a little more butter to pan if needed).
Add flour, (turn down heat)and stir till the flour browns
( dont let it burn )
Add water, slowly! and keep stirring, add chicken stock cube,peppercorns and let simmer for 5 minutes, return chicken to the pan, cover and simmer a further 10 mins
just before serving, add cream and stir well.
serves 3-4 serve with veges of your choice.
CHICKEN IN BEER
1.5kg(3lb)chicken pieces,90g(3oz)butter,1 onion,2 /739ml(26oz)bottles beer,salt and pepper ,flour.
Toss chicken in flour,seasoned with salt and pepper,heat butter in fry pan,add the chicken and brown well,remove from pan and drain off surplus fat, leaving 2 tbsp in pan,add peeled and finely chopped onion,saute till golden brown.
Add beer,bring to boil,place chicken in an oven proof dish,pour beer over(there should be enough beer to cover chicken)add more beer if needed.
Bake in moderately hot oven, uncovered for 30 minutes,return to frypan to reduce the liquid and thicken.Serves 4
1.5kg(3lb)chicken pieces,60g(2oz)mushrooms, 1 large onion, 2 cloves garlic,1tbs oil, 470g(15oz) can whole tomatoes, 1 bayleaf, 1/2 cup red wine, salt and pepper.
Slice mushrooms and onion, crush garlic,heat oil in frypan, fry chicken until golden brown, remove from pan, drain well.
Add onion, mushrooms and garlic to pan, saute until onion is tender.
Return chicken pieces to pan, add undrained(mashed)tomatoes, bayleaf and wine, cook slowly, covered for 45 minutes or until chicken is tender, season with salt and pepper,remove bayleaf.
Serves4..serve with veges or salad and garlic bread