Ingredients

• 2 lbs chicken pieces
• 1-1/2 cup red burgundy wine
• 1 clove garlic, crushed
• 1 tsp french herbs
• 2 T olive oil
• 1 lb chicken wings
• 1/2 cup flour
• 1 onion, sliced
• 1 large carrot, diced
• 1 T celery diced
• 1/4 tsp black pepper
• 2 T cognac
• 2 cups vegetable stock
• 1/4 cup back bacon
• 3/4 cup mushrooms, cut in large pieces
• 3/4 cup pearl onions

Steps

1. Preheat the oven to 450F
2. Marinate the chicken parts in 1/2 cup of burgundy wine for 2 hours.
3. Meanwhile begin making the sauce: roast the chicken wings for 20 – 30 minutes, turning occasionally.
4. Add flour, onions, carrots, celery, pepper, and 1 cup of burgundy wine. Mix well.
5. Return to oven and cook for 5 minutes.
6. Remove from oven and place chicken-vegetable mix in a stock pot.
7. Add the stock and bring to the boil. Simmer for 1 hour.
8. Strain. Discard the vegetables and bones. Set aside the wine sauce.
9. Remove the chicken parts from the marinade.
10. Roll the pieces in flour and saute in oil until golden on all sides.
11. Add the garlic and cognac. Cook for 5 minutes.
12. Pour in the wine sauce and herbs. Cover and simmer for 25 minutes.
13. Boil the bacon for 10 minutes and strain.
14. Saute the pearl onions and mushrooms. Add the bacon. Cook for 3 minutes.
15. Plate the chicken and pour the bacon-onion mix over the chicken.

You will need a bowl, whisk, skillet, wooden spoon

Ingredients

• 1 lb turkey breast, cut into pieces
• 3 T flour
• 3 T Parmesan cheese, grated
• 2 eggs
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 cup mushrooms, sliced
• 1 T margarine
• 3 T olive oil
• 1/4 cup parsley, chopped

Steps

1. Whisk the eggs and cheese in a small bowl.
2. Saute the onions and garlic in the margarine in a skillet.
3. Add sliced mushrooms and saute until well cooked.
4. Remove mushrooms and set aside.
5. Use the same skillet to heat the olive oil.
6. Roll the turkey in flour and then in the egg-cheese mix.
7. Saute the turkey 3 minutes on each side.
8. Serve sprinkled with parsley.

You will need a roasting pan, skillet, and wooden spoon

Ingredients

• 4 chicken breasts
• pepper
• 2 T rosemary and thyme
• 1/2 cup white wine
• 1 cup chicken broth

Steps

1. Preheat oven to 325F.
2. Rub the chicken with the herbs and pepper.
3. Bake chicken 20 minutes.
4. Transfer chicken to a deep skillet.
5. Add wine and simmer until reduced by 1/3.
6. Add broth. Let simmer 15 minutes.

Ingredients

• 4 chicken breasts
• 1/2 cup orange juice
• 1 orange
• 3 oz plain yogurt
• 3/4 cup chicken stock
• 1 T cornstarch
• pepper

Steps

1. Season chicken with pepper
2. Peel the orange and slice the skin in fine strips.
3. Warm the orange peel in hot water for 3 minutes.
4. Boil the chicken stock, orange juice, and reduce to half.
5. Add the yogurt and simmer for 10 minutes.
6. Mix the cornstarch with a small amount of cold water and stir until smooth.
7. Slowly stir the cornstarch into the stock. Cook until simmering, stirring frequently. Turn off the heat and let stand.
8. Grill the chicken breast under the broiler or on the BBQ.
9. Serve chicken with sauce and garnish with the peel.

Ingredients

• 4 chicken double breasts, skinned
• 1 cups breadcrumbs
• 2 eggs
• 1/4 cup flour
• 6 cloves garlic, minced
• 5 oz butter, softened
• 2 T parsley, chopped
• pepper

Steps

1. Beat together the garlic, butter and parsley. Add pepper to taste.
2. Open the chicken breasts slightly and pipe a thick strip of garlic butter into each.
3. Refrigerate for 1 hour
4. Use remaining garlic butter to baste each breast.
5. Roll in flour.
6. Dredge in eggs.
7. Roll in breadcrumbs.
8. Fry in a deep fryer set to 320F, for 7 minutes or bake in oven at 350F for 20 minutes. Test with meat thermometer to be sure they are done.

Tiny as they are, Cornish hens can be stuffed and basted. Try something sweet or savoury. This recipe combines the sweetness of apricots with the tang of cranberries, then softens the flavours with sage and basil. If you use canned apricots, be sure to drain them and add a dash of the juice to the basting sauce. Fresh apricots work well, dried apricots should be diced small. Use fresh herbs if you can for they have a more subtle, complex flavour. If you use dried herbs, reduce the amount: herbs concentrate their aroma as they dry.

Ingredients

• 4 Cornish game hens
• 4 oz apricots
• 4 oz fresh or frozen cranberries
• 1/2 cup wild rice
• 1 cup chicken or vegetable stock
• 1 bay leaf
• 1/4 tsp black pepper
• 1 T olive oil
• 1 T fresh sage, chopped or 1 tsp dried
• 1 T fresh basil, chopped or 1 tsp dried
• 2 cloves of garlic, minced.

Steps

1. Heat the chicken stock in a saucepan.
2. Add the rice and bay leaf. (Also add the apricots if using dried). Cook for 5 minutes. Rice will be half-tender.
3. Add the fruit and cook for another 5 minutes. Remove the bay leaf. Fluff the rice and set aside to cool.
4. Preheat the oven to 325F.
5. Wash the Cornish hens, then lightly stuff half-full with the rice mixture.
6. Combine oil, sage, basil and garlic and rub the mixture into the skin of the hens. Pour the remainder over top.
7. Place in oven and cook until the internal temperature of the meat is 180F.
8. Check frequently and baste if necessary. Especially keep an eye on the tips of the wings and legs.

Ingredients

• 1-1/2 tsp cumin seeds
• 2 T pumpkin seeds
• 2 T sunflower seeds
• 2 T sesame seeds
• 1/8 tsp sea salt
• 6 cloves garlic, peeled
• 2 red chili peppers, chopped
• 2 T olive oil
• 1 tsp tumeric
• 1 tsp paprika
• 2 T tamarind paste
• 1 tsp shrimp paste, dissolved in 1 T hot water
• juice of 2 limes
• black pepper to taste
• 1/4 cup coconut milk
• 6 T plain yogurt
• 3 lb chicken, cut in pieces

Steps

1. Toast the seeds in a dry skillet over a medium-low heat. Stir often. Set aside to cool.
2. Puree the oil, garlic, and chilies in a blender or food processor.
3. Add the spices and seeds. Pulse until it forms a chunky paste.
4. Blend in the pastes,  lime juice, pepper, coconut milk and yogurt.  Mix well.
5. Place the chicken in a large bowl and pour the marinade over top.
6. Rub the marinade into the chicken, cover, and set aside in the fridge for a minimum of 4 hours.
7. When ready, preheat oven to 350F.
8. Arrange chicken in a broiling pan and roast for 35 minutes.

Ingredients

• 8 oz flat rice noodles
• 3T sugar
• 3 T fish sauce
• 1/4 cup lime juice
• 2T rice vinegar
• 1 T ketchup
• 1 tsp sambal oelek
• 1/4 cup chicken stock
• 1/4 cup vegetable oil
• 1/2 red onion, chopped
• 1 T garlic, chopped
• 8 ox white chicken, cut into strips
• 8 shrimp
• 1 bunch of green onions, cut on the bias in 1 inch lengths
• 3 cups bean sprouts or bok choy
• 1/2 cup fresh coriander
• 1 lime cut into wedges

Steps

1. Soak rice noodles in very ot water for 20 minutes until they drape. Drain and rinse well.
2. Combine sugar, oils and sauces in a small bowl and set aside.
3. In a wok or hot skillet, heat the oil.
4. Add onion and garlic and stir-fry 30 seconds.
5. Add chicken and continue stir-frying for 2 minutes.
6. Add shrimp, stir-frying for 1 minutes
7. Add noodles and toss to combine.
8. Pour in the sauces and add green onions and 1/2 the bean sprouts.
9. Cook for 2 minutes. Noodles should be soft.
10. Sprinkle in the remaining bean sprouts and coriander and garnish with lime wedges.

Wheat berries is the name given to the whole wheat kernal, minus the husk. It includes the germ, bran and endosperm. You can substitute other grains in this recipe including spelt, couscous, or rice but the wheat provides a nutty flavour that blends well with the coconut milk.

As an alternative to the cooking method provided here, you could simply put all the ingredients in a slow-cooker. Make sure the wheat berries are cooked before serving.

Ingredients

• 2-1.2 cups chicken stock
• 1 cup wheat berries, rinsed and drained
• 2 lbs chicken parts
• 1 T sweet paprika
• 1 T oil
• 2 onions, chopped
• 2 stalks celery, sliced
• 1 green pepper, seeded and chopped
• 4 cloves garlic, minced
• 1/2 tsp cayenne pepper
• 1/2 tsp black pepper
• 1 can tomato paste + 1/2 cup water or 1 can diced tomatoes with juice
• 1/2 cup coconut milk

Steps

1. Pour the chicken stock into a medium sized saucepan and bring to a simmer. Add the wheat berries and reduce heat to low. Cover and simmer for 30 minutes.
2. Meanwhile, rub the chicken with the paprika and brown it in the oil.
3. Drain excess oil from the frying pan. You only need a slick layer of oil in the pan.
4. Reduce heat in the frying pan and add the vegetables. Stir until softened (5 minutes).
5. Add spices. Stir and cook for 1 minute until the spices are distributed throughout the vegetables.
6. Add tomatoes and coconut milk. Stir.
7. Add wheat berries with the chicken stock and bring to a boil. Reduce heat.
8. Add the chicken and cook on low for 20-30 minutes until the chicken is tender.

Ingredients

• 1 chicken, skinned and de-boned, cut in pieces
• 1/4 cup freshly grated ginger root
• 2 T garlic, minced
• 1 tsp chili powder
• Juice and zest of 2 lemons or limes
• 1/4 cup fresh mint, chopped
• 1 tsp black pepper
• 1/2 cup mango chutney
• 2 T mustard seeds
• Pepper

Steps

1. Combine the ginger, garlic, chili, juice, mint and pepper in a covered casserole dish.
2. Add the chicken pieces and marinate for 1-4 hours in the fridge.
3. Strain the mango chutney through a fine strainer into a saucepan and warm over low heat.
4. Add 1 T water and the mustard seeds and pepper.
5. Heat a skillet on high and add 1 tsp oil.
6. Remove chicken from marinade and toss in skillet, stirring frequently to prevent sticking, browning on all sides.
7. Cook for 12 minutes in all using the marinade as a basting liquid, as needed.
8. Remove chicken. Add the marinade to the skillet and boil until reduced to 1/3, to use as glaze.