285387 Tue May 23 07:56:01 -0700 2006 13 31 Home Cooking 0 1528063 A friend is coming over for dinner tomorrow night for dinner before heading off for a long summer vacation. I just didn't expect everything to be so crazy busy at this moment but there I am. A quartered chicken defrosting in the refrigerator and a desire to make something a little 'special' or at least not humdrum (she eats at our house a lot!). Any ideas? One word of warning -- I keep kosher at home so no creamy or cheesy or milky recipes please. I do have salmon fillets on hand as well and I could switch to that if you think there are better ideas there. I've run out of time to think. Thanks! Tue May 23 07:56:01 -0700 2006 0 Joyce Goldstein 1 1528066 this is one of my favorites- so many options of what sides to serve with it too! Oven fried chicken Chicken (3lbs boned, skinned) (2 legs, 2 breasts, 2 thighs---or whatever pieces you like) 1 ½ sticks melted butter 1 clove garlic minced 1 cup fresh bread crumbs 1/3 cup grated parmesan cheese 2 T chopped parsley 2 T chopped oregano 2 tsp paprika Salt & pepper to taste Preheat oven to 350 Melt butter in roasting pan. Transfer ¾ butter into shallow dish, stir in garlic. In another shallow dish, combine rest of ingredients Coat each piece with butter/garlic mixture then dredge in dry mixture. Put in pan & drizzle remaining butter over chicken. Cook 1 hour or until golden brown. Tue May 23 08:34:33 -0700 2006 1528063 0 pamd 2 1528078 Before you put the chicken back in the pan, you can add a box of frozen cut green beans and a can of garbanzo beans and stir around to coat. Place chicken on top and after about 45 minutes, add tomato wedges and some glops of marinara sauce. Tue May 23 10:06:49 -0700 2006 1528066 0 Sweet Pea 2 1528099 Cheese renders it treif...you can't mix any dairy with meat. Tue May 23 11:11:58 -0700 2006 1528066 0 taxchic 2 1528156 SHE SAID THAT SHE KEEPS KOSHER! What's with the butter and Parmesan cheese? Tue May 23 13:37:31 -0700 2006 1528066 0 ChiliDude 3 1528180 Geez! Maybe some people aren't exactly sure of Kosher parameters. I know that I'm not. I sure that if the recipe does not fall into the original requestors diet, she will not use it. Other people may still be able to benefit from the recipe being posted. Tue May 23 15:00:49 -0700 2006 1528156 0 Kelly 1 1528072 Not sure if this will meet Kosher standards, but it is an easy, stove-top recipe. You can certainly use the dark meat cut up as well. You could add some chicken broth to the resulting broth & pour over accompanying pasta or noodles. CHICKEN VERDICCHIO 2 boneless breasts of chicken (approx. 2 lbs.) 1/8 c. olive oil 2 tbsp. flour(optional) 2 c. baby mushroom caps or sliced pieces 1 clove garlic, mashed 4 oz. Verdicchio white wine (any dry Italian wine) 1 fresh lemon, sliced 1 can artichoke hearts Salt Split breasts for 4 halves. Par boil for 7 to 8 minutes. Cut chicken into bite size pieces. Sprinkle flour over chicken while cooking. Add mushrooms and garlic. Remove garlic when mushrooms are golden. Pour off oil from skillet. Add wine, lemon slices, simmer 10 to 15 minutes. Add artichokes, dash of salt, pepper to taste. Serve hot or cold Tue May 23 09:32:25 -0700 2006 1528063 0 Taralli 1 1528085 If you're all garlic lovers, how about a 40 clove garlic chicken, or, even easier, garlic baked chicken? For garlic baked chicken, preheat oven to 375. Arrange cut up chicken in a baking dish, sprinkle with the cloves of two large heads of garlic. Combine about 3/4 cup of white wine, 1/4 cup olive oil, juice of half a lemon, a little chopped fresh parsley and basil, salt, pepper, and a pinch of crushed hot pepper. Pour over chicken. Bake covered for about 40 minutes, remove cover and bake additional 15 minutes. Tue May 23 10:28:02 -0700 2006 1528063 0 Marge 2 1528148 Well, I think you just solved MY dinner decision, but, forgive my lack of cooking skills, will this work with boneless, skinless breast as well? I'm worried about the cooking time and drying out. I can't seem to find a solid answer to how long and at how high to cook skinless breasts! Tue May 23 13:24:35 -0700 2006 1528085 0 floorpie742 3 1528252 I've never done this with boneless skinless breasts...I suppose with all the liquid, the chicken would stay moist, but I would reduce the cooking time by maybe 10-15 minutes. Tue May 23 22:02:35 -0700 2006 1528148 0 Marge 4 1528343 Thanks, but I actually made this before I saw your reply! It really turned out great and the liquid definitely eliminated any dryness. I threw some potatoes and onions in to cook with the chicken, used rosemary instead of basil, and actually cooked a little longer uncovered to get rid of the skinless grey palor of the chicken. Thanks for the recipe! Wed May 24 11:45:55 -0700 2006 1528252 0 floorpie742 1 1528094 Chicken biryani; the active time isn't very long, it cooks in the oven, it's kosher if you substitute olive oil for the butter/ghee, and if you're really pressed for time, you can buy a pre-made spice paste in a jar that requires little/no additional prep. Or, make my grandmother's "sticky chicken"--sort of a pot-roasted chicken w/potatoes. Chop a couple onions & a bunch of garlic, brown lightly in a dutch oven. Meanwhile, dry the chicken & sprinkle with flour, thyme, black pepper, salt, cayenne, and a little bit of sage. Push the onions to the side of the pot, put chicken in skin-side down, and brown well. Once browned, toss in as many peeled, cut up potatoes as you'd like (or unpeeled, quartered new potatoes), a couple of bay leaves, and enough water or broth to cover the bottom of the pot. Pop on the lid and cook at a slow simmer until the chicken is done & potatoes are tender. Takes 30 minutes or so, depends on the size of the chicken pieces & potato chunks. You won't end up with much juice/gravy--the potatoes will soak it up. Tue May 23 11:03:22 -0700 2006 1528063 0 Hungry Celeste 1 1528159 You're not the Joyce Goldstein whose book, Cucina Ebraica, resides on one of my many cookbook shelves. You may wish to look at this book about 'Flavors of the Italian Jewish Kitchen.' There are several chicken recipes in your namesake's book, all of which I assume are Kosher. Buon appetito! Tue May 23 13:47:55 -0700 2006 1528063 0 ChiliDude 2 1528186 Indeed it is my name but alas I am not she. I too have her cookbooks and enjoy them. I was really thinking more simply but I can definitely take a look at those. Thanks! Tue May 23 15:16:57 -0700 2006 1528159 0 Joyce Goldstein