CHICKEN WITH HERBS

Mary Jo White

2 1/2 lbs. chicken

6 slices bacon

1/4 cup margarine

5 Tbsp. flour

1 tsp. salt

1/8 tsp. pepper

1/4 tsp. celery salt

3/4 tsp. dried sage

3/4 tsp. thyme

2 chicken bouillon cubes dissolved in 1 cup water

2 cups milk

 

Saute bacon until crisp, remove and drain. Saute chicken pieces in bacon fat till brown. Place in 2-1/2 qt. casserole, sprinkling crumbled bacon over each piece.

 

Gravy: Put margarine in cold skillet with all spices. On medium heat, stir in flour until it forms a knot. Pour in bouillon with milk. Pour over chicken. Cook covered for one hour at 350 degrees. Uncover last 15 minutes.

 

CHICKEN WITH HOT PEPPERS

Fran Ferguson

3 Tbsp. soy sauce

1 Tbsp. cornstarch

2 large chicken breasts, boned, skinned and cut

  into 1/2 inch pieces

1 tsp. sherry

1 tsp. vinegar

1/4 cup salad oil

1 tsp. crushed red pepper

1/3 cup sliced scallions

1/3 tsp. ground ginger

1/2 cup cocktail peanuts

 

Blend cornstarch with 1 Tbsp. soy sauce in a bowl. Mix in chicken and set aside.    Combine   remaining soy  sauce, sherry, sugar, and vinegar; set aside. Heat oil in wok on high heat. Add red peppers. Cook until pepper turns black. Add chicken; stir-fry for 2 minutes. Remove and set aside. Stir-fry scallions and ginger 1 minute. Return chicken and cook 2 minutes, stirring constantly. Add soy sauce mixture. Cook 1 minute longer, stirring constantly. Mix in peanuts and serve with hot rice.

 

 

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