Best Frugal Gourmet Chicken Recipes

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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

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.

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

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 MARSALA



Frugal Gourmet's Chicken Marsala image

Make and share this Frugal Gourmet's Chicken Marsala recipe from Food.com.

Provided by Queen Dana

Categories     Chicken Breast

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 8

8 chicken breasts
flour (for dredging)
salt and pepper
olive oil (for frying)
1 yellow onion, peeled and sliced
2 garlic cloves, crushed
1/4 cup dry white wine, Chablis type
1/2 cup sweet marsala wine

Steps:

  • Dredge with flour seasoned with salt and pepper.
  • Sauté onions, garlic in oil until clear. Remove and deglaze with Chablis. Pour over the onions and garlic.
  • Brown the Chicken then remove to warm plate. Add onions and garlic and deglaze with Marsala and reduce it a bit.
  • Pour over Chicken.

FRUGAL GOURMET'S CHICKEN WITH TOMATOES, SHALLOTS AND VERMOUTH



Frugal Gourmet's Chicken With Tomatoes, Shallots and Vermouth image

Make and share this Frugal Gourmet's Chicken With Tomatoes, Shallots and Vermouth recipe from Food.com.

Provided by Queen Dana

Categories     Whole Chicken

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 7

1 frying chicken, cut into serving pieces
olive oil (for frying)
1/2 cup chopped shallot (can substitute red onion)
3 very ripe tomatoes, diced
1/2 cup dry vermouth
1 teaspoon oregano
salt and black pepper

Steps:

  • In a large frying pan, one with a cover, sauté the chicken in the olive oil. Remember, heat the pan first and then add the oil. When the chicken is brown, remove it to a heated platter and add the shallots or onions to the pan, Sauté for 3 minutes and then add the tomatoes and vermouth. Cook this until tomatoes are soft and tender and then return the chicken to the pan. Add the oregano, salt, and pepper, and cover. Simmer until the chicken is tender, about 20 minutes.

Nutrition Facts : Calories 1051.5, Fat 69.7, SaturatedFat 19.9, Cholesterol 345, Sodium 336.1, Carbohydrate 14.1, Fiber 2.3, Sugar 4.9, Protein 88.2

FRUGAL GOURMET CHICKEN AND PORK ADOBO



Frugal Gourmet Chicken and Pork Adobo image

Make and share this Frugal Gourmet Chicken and Pork Adobo recipe from Food.com.

Provided by Kerena

Categories     Filipino

Time 1h5m

Yield 1 pot, 10 serving(s)

Number Of Ingredients 10

1 cup white vinegar
1 cup water
2 tablespoons garlic, peeled and crused
2 teaspoons salt
2 bay leaves
1/2 teaspoon black pepper, freshly ground
3 lbs chicken, hacked up into small pieces
2 1/2 lbs boneless pork butt, cut into 1 1/2-inch cubes
2 tablespoons soy sauce
2 tablespoons peanut oil

Steps:

  • Place a 6 qt heavy stove - top covered casserole on the burner and add the vinegar, water, garlic, salt, bay leaves and pepper. Bring to a boil.
  • Add the cut up meat to the casserole and cover, bringing to the boil again. Turn the heat to a simmer and cook, covered for 30 minutes. Add the soy sauce and cook for 10 more minutes. Remove meat from pot and reduce the juices by at least half. Remove sauce to a bowl and reheat the pot. Add the oil and brown the meat in small batches. Brown it well. Drain the oil from the pot and return the sauce to the pot. Heat the adobo to serving temperature.
  • Serve with rice.

Nutrition Facts : Calories 578.2, Fat 41, SaturatedFat 12.5, Cholesterol 176.9, Sodium 832.8, Carbohydrate 1.1, Fiber 0.1, Sugar 0.2, Protein 47.1

FRUGAL GOURMET'S LOOED ( LEWD) CHICKEN WINGS



Frugal Gourmet's Looed ( Lewd) Chicken Wings image

Posted in response to a recipe request courtesy of The Frugal Gourmet Cookbook. Chilling time not included in the preparation time.

Provided by Molly53

Categories     Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 cups water
2 cups dark soy sauce
1/2 cup dry sherry
5 slices fresh ginger, about the size of a quarter
2 star anise flowers (available at Chinese markets)
1 tablespoon sugar
2 lbs chicken wings, cut into three pieces each
sesame oil (to garnish)

Steps:

  • Put the first six ingredients into a stockpot and bring to the boil.
  • Add chicken wing pieces and simmer for about 20 minutes.
  • Cool in the liquid.
  • Drain and serve cold drizzled with sesame oil, if desired.
  • Save the sauce to use again (keep refrigerated).

Nutrition Facts : Calories 630.9, Fat 36.4, SaturatedFat 10.2, Cholesterol 174.8, Sodium 8375.8, Carbohydrate 12.6, Fiber 1.2, Sugar 5.9, Protein 57.1

CHICKEN MULLIGATAWNY SOUP FROM "THE FRUGAL GOURMET"



Chicken Mulligatawny Soup from

The best chicken soup I've ever eaten. This came from "The Frugal Gourmet On Our Immigrant Ancestors" by way of a friend of mine. It's easy to make, although you need to make sure you have all of the spices, and at least for me, they aren't the most common of spices. Having said that, you won't have any problem finding them in the local Safeway.

Provided by VideoJeff

Categories     Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 16

1 1/4 lbs chicken thighs
8 cups water
1 teaspoon ghee (see Ghee recipe) or 1 teaspoon butter
2 garlic cloves, peeled and minced
1 yellow onion, medium, peeled and chopped
2 celery ribs, chopped
1 1/2 cups carrots, chopped
1/4 teaspoon turmeric
1/2 teaspoon coriander seed, ground
1/4 teaspoon red pepper flakes
1/2 teaspoon cumin, ground
1/2 teaspoon cardamom, ground
1/2 teaspoon dried ginger, ground
2 teaspoons salt
chopped fresh coriander
fresh ground pepper

Steps:

  • In a 4-quart pot, simmer the chicken, covered, in 4 cups of water until tender, about 30 minutes.
  • Remove, cool, debone, and chop the meat and skin coarsely.
  • Save the stock in the pot.
  • Set the meat aside.
  • Heat a large frying pan and add the ghee, garlic, onion, celery, and carrot.
  • Saute just until the onion is tender.
  • Add this to the pot of reserved stock.
  • Add 4 more cups of water to the pot along with all remaining ingredients except the garnishes and chicken.
  • Cover and simmer for 30 minutes.
  • Add the deboned chicken.
  • Simmer for 5 minutes.
  • Garnish with the fresh coriander and black pepper.
  • I like lots of black pepper in this dish!

CHICKEN PICCATA (FRUGAL GOURMET)



Chicken Piccata (Frugal Gourmet) image

Provided by linda mcdougal

Categories     Chicken

Number Of Ingredients 14

1 small yellow onion, chopped
2 garlic cloves, crushed
4 finely chopped green onions
8 chicken breasts
2 Tbsp olive oil
1/2 c flour
salt and pepper to taste
2 Tbsp butter
2 Tbsp dry sherry
2 Tbsp fresh lemon juice
1 Tbsp capers,mnced
2 Tbsp chicken stock
8 lemon slices
2 Tbsp chopped parsley

Steps:

  • 1. Saute the yellow onion, garlic and green onions in the olive oil just until tender.
  • 2. Remove from the pan and set aside.
  • 3. Remove skins and bones from chicken breasts and pound them flat.
  • 4. Mix flour, salt and pepper together and place in flat bowl.
  • 5. Dip chicken into flour mixture, lightly brown chicken in butter 2 or 3 minutes per side.
  • 6. Add the sauted onions and garlic.
  • 7. Over high heat add sherry, lemon juice and capers.
  • 8. This should thicken to make a nice gravy for chicken.

FRUGAL GOURMET'S CHICKEN AND LENTILS MIDDLE EASTERN STYLE



Frugal Gourmet's Chicken and Lentils Middle Eastern Style image

Make and share this Frugal Gourmet's Chicken and Lentils Middle Eastern Style recipe from Food.com.

Provided by Queen Dana

Categories     One Dish Meal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 cups lentils
salt
2 garlic cloves, crushed
1 bay leaf
2 teaspoons oregano
1 teaspoon dill weed, dried
3 lbs frying chicken, cut up and pan browned
1/2 cup fresh-grated parmesan cheese or 1/2 cup romano cheese
4 tablespoons fresh lemon juice
2 cups plain yogurt

Steps:

  • Soak lentils in 8 cups water in bowl for 5-6 hours. Place lentils w/ the water in a pot w/ the salt, garlic, bay leaf, oregano, and dill weed. Simmer for about 1 hour, covered, until tender but not mushy.
  • Add the lemon juice to the lentil mixture. Place the chicken pieces in a casserole and pour the lentil mixture over them, and Top with the cheese, and Bake, covered, at 350 degrees for about 1 hr 15 minute (Might need to add extra water during baking.) Top w/yogurt before serving.
  • Smith suggests serving w/a crunchy bread, Spinach Salad, and a heavy red wine.

Nutrition Facts : Calories 981.5, Fat 59.3, SaturatedFat 19.5, Cholesterol 282.3, Sodium 488.3, Carbohydrate 27.8, Fiber 8, Sugar 8, Protein 81.5

FRUGAL GOURMET'S CHICKEN TAGINE WITH SEVEN VEGETABLES



Frugal Gourmet's Chicken Tagine With Seven Vegetables image

Make and share this Frugal Gourmet's Chicken Tagine With Seven Vegetables recipe from Food.com.

Provided by Queen Dana

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 18

3 1/2 lbs chicken (cut into 8 pieces, with breasts cut in half)
3 tablespoons olive oil
1 cup onion (diced)
3 garlic cloves (finely chopped)
1 3/4 lbs eggplants (unpeeled, and cut into 1-inch pieces)
3 cups chicken stock (fresh or canned)
1 1/2 cinnamon sticks (3-inch long)
1 teaspoon curry powder
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon fresh ground black pepper (or to taste)
1 large carrot, cut 1/2-inch dice
1 medium zucchini, cut 1/2-inch dice
1 medium turnip, cut 1/2-inch dice
1/2 red bell pepper, cut 1/2-inch dice
2 cups tomatoes, in 1/2-inch dice (Medium-ripe)
1/2 cup golden raisin
2 tablespoons chopped fresh coriander (or 2 Tbsp chopped fresh parsley)

Steps:

  • Place the cubed eggplant in a colander, salt it and let it drain for 20 minutes. Rinse well and set aside. Remove all the skin and fat from the chicken pieces. Heat a large frying pan and add 1 tablespoon of the oil.
  • Saute the chicken in 2 batches until opaque on both sides (a few minutes). Set aside. Heat a 6- to 8-quart casserole and add the remaining 2 tablespoons of oil. Add the onion, garlic and eggplant. Saute over low heat until the onion is just tender, about 5 to 10 minutes.
  • Add the chicken stock, cinnamon sticks, curry powder, cumin, turmeric and black pepper. Stir, bring to a boil, reduce heat and simmer for 10 minutes. Add the dark chicken meat along with the carrot, zucchini, turnip and red pepper. Simmer, uncovered, for 10 minutes.
  • Add the chicken breasts, tomato, raisins and 1 tablespoon of the coriander, pushing down lightly to be sure the ingredients are covered by the liquid. Simmer, covered, for 10 minutes more.
  • Salt and pepper to taste. Serve hot in deep soup bowls on top of rice, noodles or couscous, garnishing the top with the remaining coriander.

Nutrition Facts : Calories 786, Fat 48.8, SaturatedFat 12.9, Cholesterol 202.1, Sodium 391.2, Carbohydrate 31.3, Fiber 7.6, Sugar 17.5, Protein 55.8

FRUGAL GOURMET'S STICKY CHICKEN



Frugal Gourmet's Sticky Chicken image

Make and share this Frugal Gourmet's Sticky Chicken recipe from Food.com.

Provided by Dienia B.

Categories     Chicken

Time P1DT1h30m

Yield 5 serving(s)

Number Of Ingredients 4

4 lbs chicken legs with thigh
1/3 cup soy sauce
1/3 cup honey
1/3 cup oil

Steps:

  • Mix the wet ingredients.
  • Pour over the chicken in baking dish.
  • Cover with foil.
  • Put in frig overnight.
  • Next day, put in oven and cook in 325° oven for 90 minutes.
  • Check to make sure it is not burning. Chicken is done when easy to pull apart.

Nutrition Facts : Calories 887.7, Fat 58.6, SaturatedFat 14.3, Cholesterol 301.5, Sodium 1359.3, Carbohydrate 19.7, Fiber 0.2, Sugar 18.9, Protein 68

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