Chicken Jerusalem I Recipes

CHICKEN JERUSALEM II

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place chicken in a 9x13 inch baking dish. Bake for 25 to 30 minutes, or until chicken is no longer pink and juices run clear.
• While the chicken is baking, place the chicken stock, garlic, and onion in a medium saucepan. Bring to a boil, and cook until liquid is reduced by half. Stir in wine, and continue to cook until reduced and slightly thickened.
• Add the mushrooms and artichokes to the chicken stock mixture. Reduce heat, and simmer until mushrooms are tender. Stir in the heavy cream, and cook, stirring occasionally, until thickened. Season with salt and pepper, and serve over the baked chicken.

CHICKEN JERUSALEM I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a 9x13 inch baking dish. In a blender, combine the soup, cream cheese, dressing mix and wine. Blend until smooth, then pour over chicken.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through and no longer pink inside.

CHICKEN WITH CARAMELIZED ONION AND CARDAMOM RICE

Steps:

• Put the sugar and scant 3 tablespoons water in a small saucepan and heat until the sugar dissolves. Remove from the heat, add the barberries, and set aside to soak. If using currants, you do not need to soak them in this way.
• Meanwhile, heat half the olive oil in a large sauté pan for which you have a lid over medium heat. Add the onion, and cook for 10 to 15 minutes, stirring occasionally, until the onion has turned a deep golden brown. Transfer the onion to a small bowl and wipe the pan clean.
• Place the chicken in a large mixing bowl and season with 1½ teaspoons each salt and black pepper. Add the remaining olive oil, cardamom, cloves and cinnamon and use your hands to mix everything together well. Heat the frying pan again and place the chicken and spices in it. Sear chicken for 5 minutes on each side and remove from the pan (this is important as it part-cooks the chicken). The spices can stay in the pan, but don't worry if they stick to the chicken. Remove most of the remaining oil as well, leaving just a thin film at the bottom. Add the rice, caramelized onion, 1 teaspoon salt and plenty of black pepper. Drain the barberries and add them as well. Stir well and return the seared chicken to the pan, pushing it into the rice.
• Pour the boiling water over the rice and chicken, cover the pan, and cook over very low heat for 30 minutes. Take the pan off the heat, remove the lid, quickly place a clean tea towel over the pan, and seal again with the lid. Leave the dish undisturbed for another 10 minutes. Finally, add the herbs and use a fork to stir them in and fluff up the rice. Taste and add more salt and pepper if needed. Serve hot or warm with yogurt mixture if you like.

CHICKEN JERUSALEM

Steps:

• In a large skillet, melt butter.
• Brown chicken pieces.
• Add green onions, water and wine.
• Simmer for 45 minutes.
• Add the mushrooms, salt, and artichoke hearts.
• Simmer for an additional 15 minutes.
• Before serving top with grated parmesan cheese.

ROASTED CHICKEN AND JERUSALEM ARTICHOKES

Steps:

• Preheat oven to 500 degrees. Season chicken with salt and pepper, and rub with 1 tablespoon olive oil. Place chicken in a shallow roasting pan; set aside. Zest the lemon into long strips, and squeeze juice from lemon into a small bowl. Set aside juice.
• In a medium bowl, combine lemon zest, garlic, Jerusalem artichokes, shallots, and thyme. Add remaining 2 tablespoons oil; season with salt and pepper. Toss to coat, and arrange in pan around chicken. Roast until chicken is golden brown, about 40 minutes.
• Remove from oven. Add reserved lemon juice, wine, and olives; stir up any browned bits on the bottom of roasting pan with a wooden spoon. Return to oven, and continue cooking until liquid has thickened slightly, 10 to 15 minutes. Remove from oven, and transfer to serving plates. Garnish with grated lemon zest.

CHICKEN JERUSALEM

Steps:

• In large skillet, brown chicken lightly on all sides in oil; drain.
• Add wine, mushrooms and artichokes.
• Bring to a boil; reduce heat, cover and simmer 20 minutes.
• Remove chicken, mushrooms and artichokes to heated platter.
• Stir flour, seasoned salt and seasoned pepper into pan juices; heat 2 to 3 minutes, stirring constantly.
• Blend in milk; stir until thickened.
• Pour sauce over chicken and sprinkle with paprika.
• This dish may be frozen.

CHICKEN JERUSALEM

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place chicken in a 9x13 inch baking dish. Bake for 25 to 30 minutes, or until chicken is no longer pink and juices run clear.
• While the chicken is baking, place the chicken stock, garlic, and onion in a medium saucepan. Bring to a boil, and cook until liquid is reduced by half. Stir in wine, and continue to cook until reduced and slightly thickened.
• Add the mushrooms and artichokes to the chicken stock mixture. Reduce heat, and simmer until mushrooms are tender. Stir in the heavy cream, and cook, stirring occasionally, until thickened. Season with salt and pepper, and serve over the baked chicken.

CHICKEN JERUSALEM

Steps:

• Skin the chicken if desired.
• Salt and pepper chicken; brown in butter and about a teaspoon of vegetable oil (this keeps the butter from burning).
• Remove chicken and set aside.
• Add the mushrooms and artichoke hearts to the pan, then pour the sherry and lemon juice over them and stir to combine.
• Put the chicken back in the pan and cover and cook for 15 minutes until the wine is reduced.
• Stir in the cream and chives and warm about 5 minutes.
• Remove chicken to serving platter.
• Whip the sour cream and stir into the sauce in the skillet.
• Pour over the chicken.