Frugalgourmetchicken Recipes

FRUGAL GOURMET CHICKEN

Frugal Gourmet Chicken image

I think this came from the Frugal gourmet's tv show - was it back in the 80's? Anyway, this technique of "sealing in the juices" is wonderful and it ends the controversy (at least with me) whether the chicken on the grill is "really done". Try this.

Provided by KCShell

Categories Poultry

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 2

Ingredients

8 -10 chicken drumsticks, any chicken with bone and skin on would be fine
1 cup barbecue sauce (I use "Cookies", a brand that originates from Iowa)

Steps:

Choose a stockpot or large sauce pan, depending on amount of chicken you are making.
Fill pot with water and bring to boil.
Place chicken with skin in pot until it stops boiling.
(Seals in juices) Remove chicken from pot.
Bring pot to a boil again.
Put chicken back in and bring to a full boil.
When water and chicken are boiling again, put lid on pan, turn burner off.
Let stand for one hour.
Finish chicken by placing on grill for 15- 20 minutes Brush with barbecue sauce.
Preparation time is an estimate.

Nutrition Facts : Calories 281.9, Fat 13.8, SaturatedFat 3.7, Cholesterol 118.3, Sodium 630.5, Carbohydrate 8, Fiber 0.8, Sugar 2.5, Protein 29.3

FRUGAL GOURMET'S CHICKEN PICCATA

Frugal Gourmet's Chicken Piccata image

This recipe is by Jeff Smith and was published in his book "The Frugal Gourmet". Hope you enjoy! ****Cook time is a guess.

Provided by Queen Dana

Categories Chicken Breast

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 small yellow onion, chopped
2 garlic cloves, crushed
4 scallions, chopped
2 tablespoons olive oil
8 chicken breasts
1/2 cup flour
salt and pepper
2 tablespoons butter
2 tablespoons dry sherry
2 tablespoons lemon juice
1 tablespoon capers, chopped
2 tablespoons chicken stock (optional)

Steps:

Saute onions, garlic and scallions in olive oil until tender. Remove from pan and set aside. Remove skins and bones from chicken and pound flat. Mix flour, salt and pepper and place in a flat bowl. Dip chicken pieces into flour and lightly brown them in butter, 2-3 minutes per side. Add sauteed onions and garlic. Over high heat, add sherry, lemon juice and capers. This should thicken to make a nice gravy for the chicken. If gravy becomes too thick, add some chicken stock.

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