Category Archives: chicken

Kotasoupa (Greek avogolemeno chicken soup)

  • 6-8 cups Broth from  chicken or Turkey (simmer whole chicken, or bones from chicken or Turkey just submerged with water, partially covered, on low heat for 2 hours or so)
  • 2-3 cups Meat from chicken or turkey in small pieces to add to soup
  • 4-6 large eggs (depending on amount of broth and size of egg– add an extra for thicker soup)
  • Juice from 3-4 lemon
  • Zest from 1 lemon
  • 1-1.5 cups orzo (depending on amount of broth)
  • Salt to taste

Heat broth to just boiling add orzo, simmer ~15-20 min.  In large bowl, beat eggs well with mixer or whisk until frothy.  Add lemon juice and beat some more–will have pale yellow foam on top.  Add zest.  Ladle one scoop of boiling broth into egg-lemon mixture and beat well, repeat for 5-6 ladlefuls. Pour egg-lemon-broth mixture back into pot with remaining broth and orzo, stir to blend.  Take soup off of heat and allow it to sit 10-15 minutes. It should thicken up some. (Not be watery). When reheating– heat gently–do not boil because the egg will separate. 

From Andromachi ❤️

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Chicken Coconut Curry in Crockpot

  • 6-8 boneless chicken thighs
    • 5-6 fist-sized potatoes peeled and cut into large chunks (> 1 inch cubes) or 20 some little potatoes peeled
  • 1 can of coconut milk
  • small bag of frozen peas (or fresh or frozen green beans) can add other veggies too as desired
  • curry powder 2-3 Tbsp

Place chicken, potatoes, coconut milk in a crockpot and set on low.  Cook for 5-6 hours.  20 minutes before the end add peas (or beans) and curry powder and salt to taste.  Can thicken broth by smashing some of the potatoes.

Chicken Leek Potato Crockpot Stew

  • 6-8 boneless chicken thighs
  • 4-6 large leeks sliced (into coins) and well rinsed
  • 5-6 fist-sized potatoes peeled and cut into large chunks (> 1 inch cubes) or 20 some little potatoes peeled
  • 1 cup chicken broth
  • 1 cup white wine (optional)
  • half bunch of fresh dill chopped
  • Freshly ground black pepper

Place chicken, leeks, potatoes and chicken broth into a crockpot.  Set on low and cook for about 5 hours.  An hour before finishing stir in wine.  Before serving stir in dill and black pepper and adjust salt to taste.  If you want to thicken it a bit use a fork to mash up some of the potatoes.  Otherwise enjoy as is.

Chicken Sweet Potato Black Bean Crockpot Stew

  • 6-8 boneless chicken thighs
  • 4 sweet potatoes, peeled and cut into large chunks (> 1 inch cubes)
  • 2 large onions cut into large chunks
  • 1 large green pepper cut into large chunks
  • 1 jar pineapple or mango salsa
  • 2 cans black beans, rinsed
  • 1/3 cup chopped cilantro
  • juice from half lime

Place all the veggies on the bottom of the crockpot.  Place the chicken thighs on top of the veggies.  Pour the jar of salsa on top of everything.  Cover and cook on low for about 6 hours.  Stir about half way through the cooking time.  After 5 hours stir in the black beans.  Just before serving stir in the cilantro and lime juice.  Adjust salt to taste. If you like a little heat add a bit of cayenne. This is really tasty…good straight or over brown rice.

Party Chicken

  • 8 chicken breasts
  • 4 slices of bacon
  • one jar dried beef
  • 1 can mushroom soup stirred with–
  • 1/2 pt sour cream

Line a 9×13 pyrex pan with dried beef.  Place chicken breasts on top and put 1/2 slice of bacon on each breast  Cover all with soup/sour cream mixture.  Chill overnight. Bake uncovered at 275 deg for 3 hrs.

From mom, from Mrs Ritchey…1970’s classic and really tasty

Veal (or chicken) Supreme

8 veal cutlets (or chicken breasts) pounded

2/3 cup dry sherry

4 Tbsp butter

2 tsp olive oil

3/4 lb sliced fresh mushrooms

1 package (3/4 oz) brown gravy mix

Marinate veal/chicken in sherry for 2 hrs.  Pour off marinate and add water to make 1 cup.  Save this. Saute mushrooms in butter and oil.  Add gravy mix and sherry, stir.  Simmer covered for 3 min or so.  Pour over meat in pyrex dish.  Bake at 350 deg til bubbling.  Can be made the day ahead…sitting overnight makes it tender and flavorful—reheat 45 min at 350.

From Barbara Sullivan