Chickeninaspickycklingigele Recipes

CHICKEN WITH PINEAPPLE SAUCE

Steps:

• Place the chicken pieces in a heavy bottomed saucepan or casserole. Season the chicken with salt and pepper. Top the chicken with the pineapple chunks, pineapple juices, onions, red bell pepper, garlic, cinnamon stick and bay leaf. In a small bowl, whisk together the olive oil, vinegar and sherry, and pour evenly over the top of the chicken. Add chicken stock, if needed, to cover the chicken pieces with liquid. (If you use canned pineapple chunks, the pineapple juice can be used instead of the chicken stock).
• Cover loosely and simmer over low heat until the chicken is tender and the sauce is reduced, about 45 minutes. Remove the cinnamon stick and bay leaf.
• Transfer the chicken, fruit and vegetables to individual plates and sprinkle with the almonds. Serve over rice and pour the sauce over the top.

CHICKEN IN ASPIC - KYCKLING I GELE

Steps:

• Clean the chicken thoroughly.
• Cover with boiling water and add carrot, bay leaf and salt.
• Cook until tender (2 or 3 hours), depending on the age of the chicken.
• Remove the chicken, strain broth.
• Soften gelatin in cold water for five minutes; add to the 3 1/2 cups of hot stock and stir until dissolved.
• Cool and add brandy.
• Skin and bone the chicken; cut into slices.
• Spray a ring mold (individual molds will work just fine, too) with cooking spray; pour a thin layer of the aspic in the bottom of the mold and place in the refrigerator.
• When firm, arrange the chicken slices and drained peas in layers on the aspic.
• Fill the mold with remaining aspic and chill until firm or overnight.
• Unmold onto salad greens and fill center with a good quality mayonnaise.