• 1 c. dried porcini mushrooms
• 2 tbsp. olive oil
• 1 tbsp. butter
• 4 chicken pieces, on the bone, skinned
• 1 large onion, thinly sliced
• 14 oz. can chopped tomatoes

• 2/3 c. red wine
• 1 garlic clove, crushed
• leaves of 1 sprig of fresh rosemary, finely chopped
• 1 3/4 c. fresh mushrooms, thinly sliced
• salt and freshly ground pepper
• fresh rosemary sprigs to garnish

Put the porcini in a bowl, add 1 c. warm water and soak for 20-30 minutes. Remove from the liquid and squeeze the porcini over the bowl. Strain the liquid and reserve. Finely chop the porcini.

Heat the oil and butter in a large flameproof casserole until foaming. Add the chicken. Saute over medium heat for 5 minutes or until golden brown. Remove and drain on paper towels.

Add the onion and chopped mushrooms to the pan. Cook gently, stirring frequently for about 3 minutes until the onion has softened but not browned. Stir in the chopped tomatoes, wine and reserved mushrooms soaking liquid, then add the crushed garlic and chopped rosemary, with salt and pepper to taste. Bring to a boil stirring the entire time.

Return the chicken to the pan and coat with the sauce. Cover and simmer gently for 30 minutes.

Add the fresh mushrooms and stir well to mix into the sauce. Continue simmering gently for 10 minutes or until the chicken is tender. Taste for seasoning. Serve hot with mashed potatoes or rice. Garnish with rosemary.

• 1/2 c. olive oil
• finely grated rind and juice of 1 large lemon
• 2 garlic cloves, finely chopped
• 2 tsp. finely chopped or crumbled dried red chili's

• 12 skinless, boneless chicken thighs, each cut into 3 or 4 pieces
• salt and freshly ground pepper
• flat leaf parsley leaves, to garnish lemon wedges, to serve

Make a marinade by mixing the oil, lemon rind and juice, garlic and chilies in a large, shallow glass or china dish. Add salt and pepper to taste. Whisk well, then add the chicken pieces, turning to coat with marinade. Cover and marinate in the fridge for at least 4 hours, or preferably overnight.

When ready to cook, prepare the barbecue or preheat the grill and thread the chicken pieces on to eight oiled metal skewers. Cook on the barbecue or under a hot grill for 6 - 8 minutes, turning frequently until tender. Garnish with parsley leaves and serve hot with lemon wedges for squeezing.

• 3 lb. chicken cut into serving pieces
• 3 large peppers, red, yellow, or green
• 6 tbsp. olive oil
• 2 medium red onions, thinly sliced
• 2 cloves garlic, finely chopped

• small piece of dried chili, crumbled
• 1/2 c. white wine
• salt and freshly ground pepper
• 2 tomatoes, fresh or canned, peeled and chopped
• 3 tbsp. chopped fresh parsley

Trim any fat off the chicken, and remove all excess skin. Wash the peppers. Prepare by cutting them in half, scooping out the seeds and cutting away the stem. Slice into strips.

Heat half the oil in a large heavy saucepan or casserole. Add the onion and cook over low heat until soft. Remove to a side dish. Add the remaining oil to the pan, raise the heat to moderate, add the chicken and brown on all sides (about 6 - 8 minutes). Return the onions to the pan and add the garlic and dried chili.

Pour in the wine and cook until it has reduced by half. Add the peppers and stir well to coat them with the fats. Season. After 3 - 4 minutes, stir in the tomatoes. Lower the heat, cover the pan, and cook until the peppers are soft, and the chicken is cooked; about 25 - 30 minutes. Stir occasionally. Stir in the parsley and serve.

This is a family favourite.

• 3 lb. chicken fryer, cut-up
• 8 tbsp. olive oil
• 1 medium onion, diced

• 4 cloves garlic, minced
• 1 can mushroom soup
• 1 soup can milk
• 1 can mushrooms (stems and pieces)
• 2 tbsp. dill
• 2 pkg. chicken bouillon

Fry chicken in olive oil until brown. Remove to small roasting pan; set aside.

Add onion and garlic to oil; saute until transparent. Add chicken bouillon to the mixture; mix well and simmer for about 5 minutes or until onion is soft, but not brown. Add mushroom soup and milk; stir. Add mushrooms and dill and simmer for about 3 more minutes.

Pour mixture over chicken and bake at 320F for about 1 1/2 hours or until chicken is cooked.

• 1/2 c. Parmesan cheese
• 1/4 c. flour
• 1 tsp. paprika
• 1/2 tsp. garlic powder
• salt and freshly ground pepper

• 2 eggs
• 1 tbsp. milk
• 500 g boneless, skinless chicken breasts, sliced lengthwise about 1 1/2 inches wide

Mix Parmesan cheese, flour, paprika, garlic powder, salt and pepper; place in a bag.

Mix eggs and milk together. Dip chicken in egg/milk mixture and then shake in dry mixture. Place chicken on a cookie sheet and pour 1/4 c. melted butter over the top.

Bake at 350F for about 15 minutes.

• 3 lb. chicken
• 1/2 c. chopped onion
• 1/4 c. chopped celery
• 1/2 c. ketchup

• 1/3 c. lemon juice
• 1 tbsp. each brown sugar, vinegar, Worcestershire sauce and prepared mustard
• salt and freshly ground pepper

Brown chicken slowly in skillet with a small amount of oil. Place in a 9 x 12 inch baking dish. Add chopped celery and onion; cook until tender. Add ketchup, water, lemon juice, brown sugar, vinegar, Worcestershire sauce and prepared mustard. Season to taste. Simmer for 15 minutes.

Pour sauce over chicken and bake, uncovered, at 325F for 1 hour or until done. Baste 3 or 4 times while cooking.

• 1/4 c. margarine
• 1 whole chicken, cut-up
• seasoned flour (salt, pepper, paprika, poultry seasoning)
• 1 c. rice
• 1/2 onion, chopped

• 2 tbsp. parsley
• 1 c. chopped celery
• 1/3 c. chopped green pepper
• 2 1/2 c. chicken broth
• 2 c. tomato juice

Melt 1/4 cup margarine in pan. Dredge chicken in seasoned flour. Place skin side down. Bake uncovered 25 to 30 minutes at 400F. Remove from pan. In pan distribute the rice, onion, parsley, celery and pepper. Boil chicken broth and tomato juice; pour over rice mixture. Replace chicken, flipping it.

Bake uncovered 40 to 45 minutes at 400F.

This recipe comes from my mom.

• 3 lb. frying chicken - cut up
• 2 large onions, finely chopped
• 1 green pepper - finely chopped
• 1 can (12 oz.) whole tomatoes
• 1/4 tsp. thyme
• 2 tbsp. sugar
• 2 tsp. salt

• 1/2 tsp. pepper
• 1/2 lb. fresh mushrooms, sliced
• 8 tbsp. olive oil
• 3 garlic cloves, minced
• 1 c. celery, finely chopped
• 1 - 8 oz. can tomato sauce
• 1/4 tsp. oregano
• 1 bay leaf, crumbled
• 2 whole allspice
• 1/2 c. red win (or 1/2 c. beef bouillon)

In hot oil in a deep skillet, brown the chicken. Remove to large pot. Add onions, garlic, green pepper, celery and saute for about 5 minutes. Remove and add to the chicken pot and add remaining ingredients.

Simmer uncovered for about 45 minutes or until done. Serve over rice or spaghetti noodles.

Sauce:

• 1/2 c. syrup, reserved from mandarin oranges (see right side)
• 1/4 c. chicken broth
• 2 tbsp. sugar
• 1 1/2 tbsp. soya sauce
• 1 1/2 tbsp. cornstarch
• 1 tsp. rice vinegar

Chicken and Vegetables

• 1 tbsp. soya sauce

• 1 tbsp. corn starch
• 1 1/2 lbs. boneless, skinless chicken breasts, cut into thin 2-inch strips
• 4 tbsp. oil, divided
• 2 c. fresh broccoli flowerettes
• 1 tsp. each: minced fresh garlic and gingerroot
• 1 - 8 oz. can La Choy sliced water chestnuts, drained
• 4 green onions, diagonally sliced
• 1 - 11 oz. can mandarin orange slices, syrup drained and reserved for sauce
• 1 c. roasted cashews

In a small bowl, combine sauce ingredients; set aside. In medium bowl, combine soya sauce and cornstarch; mix well. Add chicken; toss gently to coat. In large nonstick skillet or wok, heat 3 tbsp. oil. Add half of chicken mixture; stir-fry until chicken is no longer pink in center. Remove chicken from skillet; set aside. Repeat with remaining chicken mixture.

Heat remaining 1 tbsp. oil in same skillet. Add broccoli, garlic and ginger; stir-fry 2 minutes. Stir sauce; add to skillet with water chestnuts and green onions. Cook, stirring constantly until sauce is thick and bubbly. Return chicken to skillet with orange slices and cashews; heat thoroughly, stirring occasionally.