Heather Richardson - Chicken Recipes To Die For

Chicken Recipes To Die For By Heather Richardson PUBLISHED BY: Silver Fern Publishing Copyright 2012 www.recipestodiefor.org All rights reserved. No part of this publication may be copied, reproduced in any format, by any means, electronic or otherwise, without prior consent from the copyright owner and publisher of this book. Dedication This book is dedicated to my Mum, with much gratitude and love. Table of Contents Introduction I am excited to share with you my 'To Die For' versions of some of the world's most popular chicken recipes. You will find that they are all very easy to prepare and that they use everyday ingredients, so you won't have to go searching high and low for some obscure food item that you may never end up using again.
For your convenience I have created an alphabetical Table of Contents so that you can click through directly to the recipes that you want to try first. I have also included a full color photograph for each recipe to tempt your taste buds all the more!
Do you have a tried and tested unique recipe that you would like to see featured in a 'To Die For' recipe book? Visit my website at www.recipestodiefor.org to register and submit your favorite recipe.

If your recipe is selected for inclusion in one of the 'To Die For' recipe books , your name will be included alongside your recipe, and you will be sent a free copy of the cookbook!
Baked Chicken Thighs
A delicious recipe which will soon become a family favorite. Serve the chicken and sauce in bowls or on deep plates with fresh crusty bread for a filling lunch, or with mashed potato or rice and steamed green vegetables for a hearty dinner. Servings: 4
Ingredients
8 chicken thighs, excess fat removed 2 tsp chicken stock powder 4 oz (125g) sun dried tomato pesto 2 cups homemade chicken stock or a good quality chilled chicken stock 1 cup white wine 2 medium onions, chopped 1 cup celery, cut diagonally Method

1. Preheat the oven to 400 degrees F (200 degrees C)
   
2. Wash the chicken thighs and pat dry. Flatten each piece out and sprinkle some of the chicken stock powder over each piece.
   
3. Spread 3 to 4 teaspoons of tomato pesto on to each chicken thigh, then roll up to contain the filling.
   
4. Place in a baking dish and pour chicken stock and wine over the rolled chicken thighs.
   
5. Sprinkle the onions and celery around the chicken and bake in the oven for 15 minutes. Then spoon the liquid all over the chicken and continue to cook for a further 10 minutes.
   
6. Remove from the oven, cover, and let it rest for 10 minutes. Check the seasoning, then serve.
   

Serves: 4
Ingredients
cup brown sugar
1 cup soy sauce 1 cup water 1 tsp onion powder 1 tbs fresh grated ginger 1 tsp fresh very finely chopped chilli 1 tbs lemon juice 2 lb (1kg) chicken pieces Method

1. Put all of the ingredients except for the chicken into a saucepan and bring to the boil.
   
2. Reduce the heat and simmer for 5 minutes.
   
3. Remove from the heat, pour into a large bowl, and allow to cool completely.
   
4. Put the chicken pieces into the cooled marinade, cover and refrigerate overnight preferably or at least for a few hours.
   
5. Cook on the BBQ over a medium to high heat, turning often and basting frequently with the marinade until the chicken is cooked through completely.
   

1. Preheat the oven (or hooded barbecue) to 350 degrees F (180 degrees C).
   
2. Combine the salt, sugar, paprika and black pepper and mix well.
   
3. Open the can of beer and pour off (or drink !!) about a third of the beer.
   
4. Rub half of the spice mix all over the outside of the chicken, then put the remaining half into the beer can.
   
5. Place the beer can on to a roasting dish or a barbecue grill. Carefully lower the chicken over the can, pressing down firmly to make sure it balances.
   
6. Place in the oven and cook for an hour and a half, or until the chicken is cooked through completely.
   

1. Mix all of the marinade ingredients together in a large bowl, then add the chicken pieces, stirring well until the chicken is completely coated.
   
2. Cover the bowl and place in the fridge to marinate overnight.
   
3. To cook, heat the oven to 325 degrees F (160 degrees C), and bake the chicken in an oven dish for 90 minutes (or until well browned and cooked through completely), basting frequently.
   
4. Delicious served with noodles or rice.
   

1. Preheat the oven to 375 degrees F (190 degrees C).
   
2. Poach the chicken breasts in boiling water until cooked through completely, then drain and allow to cool.
   
3. Shred the chicken meat apart using a fork, then spread it over the base of a nine inch casserole dish. Pour the hot wing sauce over the chicken and stir well to combine, then spread it out to cover the whole base of the casserole dish.
   
4. Combine the cream cheese and ranch dressing together in a medium sized saucepan and heat through, stirring continuously with a whisk.
   
5. Pour the cream cheese mixture over the chicken and sprinkle the celery over the top. Place in the oven and bake for 15 minutes.
   
6. After 15 minutes sprinkle the cheddar cheese over the top, then return to the oven for another 10 to 15 minutes, or until the cheese has melted and is bubbling.
   
7. Remove from the oven and leave to stand for about 10 minutes. Stir well before serving.
   

1. Mix all of the spices together, then add to the chicken cubes and set aside.
   
2. Melt the butter and fry the onion and garlic gently for 2 minutes. Add the spiced chicken and continue to fry gently for a further 5 minutes.