Are you tired of chicken, yet can't figure out what to have in its place. There are so few alternatives to this relatively inexpensive source of animal protein.
Rather than becoming discouraged and serving fried chicken one more time, you might want to consider pariing the bird with various fruits. Americans have never done as much cooking as Europeans with fruit and meat. More's the pity because among the more pleasing combinations are dishes combing chicken with grapes or apples, or oranges. CHICKEN WITH APPLES AND CELERY
It is the season for this German combination, chicken is inexpensive, apples are fresh from the trees and celery is at its peak. (3 or 4 servings) One 3 pound chicken cut into serving pieces 2 tablespoons butter 3 tablespoons sherry 1 thinly sliced onion 1 stalk celery, thinly sliced 2 medium, tart, firm, apples cut into 1/4 inch slices 2 1/2 tablespoons flour 1 1/2 cups chicken stock (may be made with 2 bouillon cubes) 1 sprig of parsley 1 bay leaf 1 sprig of tarragon or 1 teaspoon dried tarragon 1/2 cup sour cream 2 tablespoon grated parmesan cheese
Saute the chicken in hot butter until golden. Pour on the sherry and let it boil up. Remove the chicken. Add the onions, celery and apples and cook until they are soft but not entirely cooked. Remove the vegetables and whisk in the flour. Slowly stir in the stock and when it begins to thicken put back the chicken, adding salt, pepper and the herbs. Cover and cook over low heat for 30 minutes. Place the chicken covered with the onions, celery and apples in a baking dish. Strain the cooking liquid put it back in the pan and bring to a bubble. Stir in the sour cream and parmesan cheese, simmer for 3 minutes and pour over the chicken. Up to this point the dish may be made in advance. Before serving heat thoroughly in a 400 degree oven for about 10 minutes. CHICKEN BREASTS VERONIQUE (4 to 6 servings) 3 large chicken breasts 1 cup fine bread crumbs mixed with 2 teaspoons dried tarragon 2 tablespoons butter 1 cup white grapes (fresh or canned) 3/4 cup sliced mushrooms 1/2 cup white wine 2 tablespoons sherry
Debone the chicken breasts and flatten between 2 sheets of waxpaper. Sprinkle the breasts with the bread crumbs and tarragon, pushing them well into the breasts so they adhere. Melt the butter in a large skillet and when foaming saute the breasts until just golden. Place the breast in a single layer in a large flat baking dish. Saute the sliced mushrooms unitl barely tender. Scatter the mushrooms, grapes and salt and pepper equally over the breasts.Pour on the white wine and sherry and take in a preheated oven at 350 for 20 minutes. POLLO CON LIMON
From Spain, a most elegant way to serve chicken and most simple to prepare.
The combination of flavors is interesting and delicious. (4 or 5 servings) 4 to 5 pounds chicken legs or breasts 1/2 cup butter 2 tablespoons sherry 2 tablespoons white wine Grated rind of 1 medium orange and 1 large lemon 3 teaspoons lemon juice 1 1/2 cups lights cream 4 tablespoon grated parmesan cheese thin slices of lemon and orange for garnish.
Remove the skin from the chicken. Saute the chicken in a heavy skillet in the foaming butter until golden brown all over. Cover with a tight lid and continue to cook over low heat until tender, about 20 minutes. Remove the chicken from the pan. Stir in the sherry and white wine. Add the grated lemon and orange rinds, lemon juice and salt and pepper. Stir in the cream slowly. Return the chicken to the skillet and shake over low heat for 5 minutes. Arrange the chicken on a serving platter, cover with the sauce, sprinkle with parmesan cheese and garnish with the sliced fruit.