Rosemary & Garlic Chicken

I love a bit of mediterranian cooking in the summer. Fresh rosemary is the best for this one.

2 chicken breasts
2 tbsp olive oil
3 large garlic cloves, minced
2 tsp. fresh rosemary, chopped
1 c. chicken broth
2 tbsp red wine vinegar

Cut breasts into quarters. Season with salt and pepper. Heat oil in large skillet over high heat. Add chicken, saute til brown, about 5 mins per side. Reduce heat to medium-low, cover and fry until chicken is cooked through, about 15 mins. Transfer chicken to bowl. Discard all but 2 tbsp of drippings from skillet. Add garlic and rosemary. Cook until fragrant, about 1 min., stirring constantly. Add broth and vinegar to skillet. Increase heat and boil until sauce is reduced to 1/2 c, scraping up browned bits, about 7 mins. Season sauce to taste with salt and pepper. Return chicken and any accumulated juices to skillet. Cover and cook over low heat until chicken is heated, about 10 mins. Spoon sauce over. Garnish with rosemary.

Serve with fresh bread to sop up the drippings.

Serves 2 - 4

Enjoy,
Myrna

Roast Cornish Game Hen

One day I really wanted to have roast chicken, but, being alone, I thought I could never eat the whole thing. So I went out and bought a Cornish Game Hen, and stuffed it's little carcass just like I would a chicken. Of course this had me laughing the whole time...do you know just how big a Game Hen's cavity is??? Anyways, it tasted great.

Game Hen for 1

1 Cornish Game Hen


Dressing

a bit of margarine
small amount of celery, diced
small amount of onions, chopped
little bit of parsley
dash of salt
dash of poultry seasoning
dash of pepper
2 or more slices of bread, cubed
small amount of egg, slightly beaten

Pre-heat oven to 350F.

In small pot, heat margarine, cook celery and onions until tender. Add parsley, salt, poultry seasoning & pepper, stir well until thoroughly mixed. Stir in bread cubes and eggs. Mix together well.

Rinse Game Hen inside and out. Remove giblet bag from the chest cavity if there is one. Pat dry (outside only). Stuff Game Hen with dressing. Folding the flaps of skin together at the back, tie string around the legs to keep that area sealed. Pin down flesh around neck area, thus sealing in the dressing. Place hen in roaster.

Brush skin with melted margarine, salt and pepper. Roast hen for 1 - 1.5 hours, or until done. Remove dressing from cavity, put into a bowl and serve with the Game Hen.

If using a cooking bag, it won't take as long to cook, follow directions on product.

Enjoy,
Myrna

Chicken Fajita

This is one of my own. It's simple and tastes pretty good. Not exactly what you'd expect in a fajita.

1 boneless, skinless chicken breast
red pepper
green pepper
yellow pepper
onion
favourite Spicey BBQ sauce
margarine or butter
lettuce (shredded) optional
tortilla wraps

Slice chicken into strips about 2" long. Slice peppers and onion in long, fine strips. In large pan, melt margarine, fry chicken and onion together until mostly done, stir often. Add peppers, cook for a few minutes until peppers start to brown. Stir in BBQ sauce and cover. Cook until chicken is cooked through.

Lay tortilla wrap on a plate, place a wide strip of chicken mixture in centre, add some lettuce if you'd like. Fold bottom up to about 1/2 way, then the sides, leaving the top open. Serve.

**This recipe makes about 2 fajitas, depending on how much filling you put in each.**

Enjoy,
Myrna

Cornish Game Hens with Onions

I just love Cornish Game Hen, although they can be expensive to buy. The sweetness of the onion mixture compliments the hen nicely.

9 tbsp. butter
3 large onions
6 tbsp sugar
1 c. red cooking wine (or dry red wine)
3 Cornish Game Hens, quarted, backbone removed
1/4 c. sherry wine vinegar
1 1/2 c. chicken stock
2 tbsp. flour
Chopped fresh parsley

Melt 3 tbsp. butter in large pan over med-high heat. Add onions & 3 tbsp. sugar. Cook until onions are golden, stirring after 15 mins. Reduce heat to med-low. Add wine & cook until onions are very tender and mixture is reduced to a thick jam-like consistancy, stirring frequently, about 40 mins. Set onion mixture aside.

Pre-heat oven to 450F. Melt 2 tbsp. butter in heavy large skillet over med-high heat. Add hen quarters & brown well on all sides, about 8 mins. Reserve skillet. Place hens on rimmed baking sheet. Sprinkle with salt & pepper. Bake until cooked through, about 20 mins.

Transfer hens to bowl, cover, keep warm. Add drippings from pan, vinegar and remaining 3 tbsp. of sugar to skillet used to brown hens. Bring to boil, scraping up any brown bits. Add stock & bring to a boil. Mix remaining 4 tbsp. of butter & flour in a small bowl, forming a paste. Whisk paste into stock mixture, boil until thickend to a sauce consistancy, about 3 mins. Salt & pepper to taste.

Rewarm onion mixture. Place one hen on each plate. Arrange onions around hens. Spoon sauce over, sprinkle with parsley. Serve.

Serves 6

Enjoy,
Myrna