Witchin’ in the Kitchen at the Bubbling Cauldron

4-6 chicken breasts
1/4 cup olive oil
2 cups fresh button mushrooms
2 garlic cloves, minced
1/2 tsp thyme
salt and pepper to taste
1/2 cup chicken broth
1/4 cup Marsala wine
1/4 cup half-and-half or light cream
1/4 cup fresh parsley, chopped

Heat oil in a skillet and brown chicken breasts on each side; remove
from pan and allow chicken to drain on paper towels.

Add mushrooms, garlic, thyme, salt, pepper, and chicken broth to
skillet, and cook over medium heat for several minutes.

Return chicken to skillet. Add wine and cover. Cook over low-medium
heat for 30 minutes. Add half-and-half and parsley and serve.

source: unknown

Pan Roasted Chicken with Rosemary and Garlic

4 Chicken breast, skin on
6 tablespoons Garlic Rosemary-Butter (recipe follows)
4 small onions
1 large carrot
4 small red potatoes, blanched
2 oz small green beans
4 oz white wine
4 oz chicken stock
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon ground black pepper

Garlic Rosemary Butter
3 tablespoons butter
1 tablespoon rosemary, chopped
2 tablespoon roasted garlic, chopped

Peel the garlic and place on a non-stick tray in 450 degree oven for about 10 minutes until golden. Remove tray and let cool. When garlic is cool to the touch, chop finely. Soften butter to room temperature. Combine the garlic and the rosemary with the butter and hold at room temperature until needed.

Loosen the skin from the breast, place 1 1/2 tablespoon of garlic-rosemary butter under the skin and spread throughout. Season the meat side with salt and pepper and reserve. Clean, peel, and cut the carrot in 1 inch pieces. Cut the potatoes into quarters. Peel the onions, keep the core attached and cut in half. Rinse and trim the green beans.

Place 1 tablespoon of olive oil in a non-stick pan over medium-high heat, when the oil is very hot, place the breast in the pan, skin side down, and cook for 1 minute. Turn over the chicken and add the carrots, potatoes, and onions, cover and place in a pre-heated 400 degree oven. Cook for 7-9 minutes until chicken has an internal temperature of 140 degrees. Remove pan from the oven.

Remove the chicken from the pan, and return the pan to high heat. Add the green beans and deglaze the pan with wine and chicken stock. Let the liquids cook until reduced by 3/4 . Remove the vegetables, pull the pan off the heat and incorporate the butter.

Place the vegetables and the chicken on the plate, pour pan sauce over the chicken, garnish with the rosemary spring and serve.

Yields 4 servings

4 (5 oz.) chicken breasts
1/4 C. raspberry preserves
2 tsp. vegetable oil
1/4 C. red wine
1/4 C. chicken stock
Jerk Seasoning

Jerk Seasoning
2 T. brown sugar
2 T. kosher salt
1 T. onion powder
1 T. granulated garlic
1 T. dried thyme
1 T. cracked pepper
2 tsp. ground coriander
2 tsp. ground ginger
1 tsp. cayenne pepper
1 tsp. cinnamon
1 tsp. ground allspice

Mix Jerk Seasoning and rub chicken breasts using about half the seasoning. Let marinate for 2 to 3 hours.

Heat oil over medium heat and sauté chicken until browned and cooked about halfway (4 minutes per side).

Add red wine and let reduce until almost dry, then add stock and preserves. Continue cooking until chicken is done and the raspberry sauce has thickened slightly (another 4 or 5 minutes).

Serve with roasted potatoes or rice and black beans.

Stuffing:
1 1/2c. low sodium chicken broth
3 tsp olive oil
1c. couscous
1 med sweet red pepper, cored & diced
1 med. yellow onion, finely chopped
2 cloves garlic, minced
1/4 tsp salt
1/2 tsp pepper
1/4c. snipped fresh chives, minced basil or parsley
3TB grated Parmesan
1 small roasting chicken (3lbs)

IN a small saucepan, combine broth and 1tsp oil. Bring to a boil over moderate high heat and stir in couscous. Remove from heat and let stand covered 10 minutes.

HEAT remaining 2 tsp of oil in skillet over moderate heat. Add next 5 ingredients, cook 5 minutes or until soft. Transfer the mixture to large bowl, add couscous, chives, cheese and mix.

HEAT oven to 350* Spoon 1cup into cavity of chicken (which has been rinsed with cold water and patted dry). Put remaining stuffing in lightly greased gratin dish, cover with foil.

ROAST chicken, basting every 15 minutes, for 1-1 1/4 hr or until juices run clear when thigh is pricked.

Bake stuffing last 30 minutes

12g. fat
493 calories

Serves 8 to 10
The pomegranate glaze makes for a beautiful, burnished bird. This
turkey is delicious stuffed with Corn Bread, Wild Mushroom, and Pecan
Stuffing or Classic Stuffing.

1 12-to-14-pound fresh turkey
2 onions, cut into wedges
3 carrots, peeled and cut into 6-inch lengths
3 stalks celery, cut into 6-inch lengths
3 parsnips, peeled and cut into 6-inch lengths
2 tablespoons unsalted butter, softened
4 pomegranates
1 quart Homemade Chicken Stock, or canned low-sodium chicken broth,
skimmed of fat
3 tablespoons red currant jelly
2 to 3 tablespoons all-purpose flour
1/4 cup cognac

1. Heat oven to 425°. Rinse turkey breast; pat dry. Rub breast
with salt and pepper.

2. Arrange vegetables in a large, heavy roasting pan, making sure
that the vegetables are more or less flat in the bottom of the pan.

3. Truss legs together with kitchen twine, if desired. Rub the
bird with butter, and place on bed of vegetables in roasting pan.

4. Roast turkey for 30 minutes. Reduce heat to 350°, loosely cover
bird with an aluminum-foil tent, if necessary, and continue roasting,
basting every half hour with the juices in the pan

5. Meanwhile, slice pomegranates in half crosswise. Using a hand-
held wooden lemon reamer or manual juicer, collect the juice in a
small bowl. Strain juice through a sieve lined with cheesecloth.
Combine juice and 1 cup of the stock in a small saucepan. Cook over
high heat until mixture is reduced enough to coat the back of a
spoon, about 20 minutes. Stir in currant jelly. Set aside.

6. When a meat thermometer placed between breast and thigh reads
170°, remove turkey from oven (the total cooking time to this point
should be about 3 hours and 15 minutes). Discard aluminum-foil tent,
and brush bird evenly and smoothly with pomegranate reduction. Lower
temperature to 325°, return bird to oven, and continue roasting for 5
minutes. Brush again with pomegranate reduction, and roast for 5 to
10 minutes more. Do not allow glaze to burn.

7. Remove from oven, let cool slightly, and transfer to serving
plate. Let turkey rest for 20 minutes before carving.

8. Remove vegetables from roasting pan with a slotted spoon,
transfer to a food processor, and process until smooth.

9. Pour off all but 2 tablespoons of the drippings in pan,
reserving juices in a fat separator or Pyrex measuring cup; discard
fat that rises to the top. Place pan over medium-low heat, and add
flour, working it in with a wooden spoon until mixture is smooth. Add
3 tablespoons of the puréed cooking vegetables to pan, and stir until
smooth. (Remaining purée can be served as an additional side dish or
discarded.)

10. Add cognac to pan, and stir with a wooden spoon to loosen any
particles on the bottom. Continue cooking slowly over medium-low
heat. Stir constantly while adding degreased pan juices and the
remaining 3 cups stock. Raise heat to medium high, and cook until the
gravy thickens, 10 to 15 minutes. Season to taste with salt and
pepper. Serve in a gravy boat alongside turkey.

2 tablespoons butter or margarine
1/2 pound sliced fresh mushrooms
salt and pepper
1 1/2 pounds boneless, skinless chicken breasts, sliced
1 9-ounce package frozen artichoke hearts, defrosted, or 1 14-ounce can artichoke hearts, well drained
1/2 cup white wine
1/2 cup chicken broth
1 teaspoon curry powder
1 cup sour cream
1 tablespoon flour
Cooked white rice
Chopped fresh parsley, for garnish

Heat butter or margarine in a large skillet over medium high heat. Add mushrooms, season with salt and pepper and saute until golden brown. Remove from skillet. Season chicken with salt and pepper. Add chicken pieces to remaining butter in saucepan and saute until browned on all sides and nearly cooked through. Return mushrooms to skillet and add artichoke hearts, white wine and chicken broth, stirring well and scraping bottom of pan. Bring to a boil. Reduce heat and stir in curry powder. Whisk the flour into the sour cream and add to chicken mixture over low heat, being careful not to boil. Heat, stirring often, until heated through. Serve over hot cooked rice and garnish with chopped parsley.
Makes 6 servings.
Note: The recipe can be prepared ahead and refrigerated in a greased casserole dish, tightly covered in plastic wrap. Uncover and reheat in a 300 degree oven for 20 minutes before serving.

10 ounce package of Chinese egg noodles
2 tablespoons vegetable oil
3 scallions or green onions, finely chopped
1 inch piece of fresh ginger root, peeled and grated
1 clove garlic, minced
1 teaspoon hot paprika
1 teaspoon ground cilantro or parsley
3 boneless chicken breasts, sliced
4 ounces snow peas, tops and tails trimmed
4 ounces baby corn
8 ounces fresh bean sprouts
3 tablespoons soy sauce
3 tablespoons lemon juice
1 tablespoon cornstarch
1 tablespoon granulated sugar

Bring a large pot of lightly salted water to boil over a medium-high heat setting. Add the Chinese egg noodles and cook as directed on the package. Drain the noodles, cover, and keep them warm. Meanwhile, heat the oil in a wok or a heavy skillet over a medium heat setting. Add the scallions and sauté for about a minute, until fragrant. Add the ginger, garlic, paprika, ground cilantro or parsley, and chicken to the oil and stir fry for about 4 minutes, until the thickest portion of chicken is cooked through. Add the snow peas, baby corn, and bean sprouts to the top layer of the wok or skillet and briefly steam to warm through. Then toss all the ingredients together and begin to blend the mixture. Finally, stir in the cooked noodles. In a small bowl, combine the soy sauce, lemon juice, cornstarch, and sugar. Add the mixture to the wok and simmer briefly, tossing the ingredients until the sauce thickens a bit. Serve warm, topped with a sprinkling of sliced scallions, if desired.

1 small onion, sliced
3 cloves garlic, crushed
2 1/2 cups sauvignon blanc or other dry white wine
4 boneless, skinless chicken breasts
3 cups chicken broth
Salt and pepper
2 cups peeled, seeded and chopped fresh tomatoes
1/4 cup butter ( 1/2 stick)
2 tablespoons virgin olive oil
1/3 cup thinly sliced basil leaves

Combine onion, garlic and wine and bring to simmer. Carefully ignite fumes of wine (if flame blows out, reduce stove-top heat). When flame subsides, pour into noncorrosive container large enough to contain breast pieces without overlapping. Chill. Add breasts to cold marinade; they should be completely covered. Cover and refrigerate 24 to 36 hours.
Remove chicken breasts from marinade and set them aside. Strain liquid into small saucepan. Bring gently to simmer; do not allow mixture to boil. Skim surface of anything that floats to top. Continue simmering and skimming until wine is clear; this will take at least 20 minutes. Add chicken broth to wine and, skimming as it cooks, reduce gently to 1/2 cup. This will take about 45 minutes.
Remove chicken breasts from liquid and season them with salt and pepper to taste at least 5 minutes before cooking, then grill over medium-high heat until cooked through but still moist inside, 5 to 6 minutes a side. Add tomatoes to reduced wine and broth, bring to simmer and stir in butter by the tablespoon until incorporated. Add oil. Add basil leaves. Season to taste with salt and pepper. Divide sauce among 4 plates and top with grilled chicken breast.

1 (3-pound) chicken, cut into serving pieces and trimmed of all visible fat
1/2 cup plain yogurt
2 tablespoons fresh lemon juice or malt vinegar
1 tablespoon minced garlic
1 tablespoon peeled and grated or crushed ginger root
1 tablespoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon fresh-ground black pepper
2 teaspoons salt, or to taste
vegetable oil, for brushing
fresh cilantro sprigs, for garnish
slices of cucumber, red (spanish) onion, tomato and lemon, for garnish

Prick the flesh of the chicken all over with a fork. Then, using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate. Place the chicken in a nonreactive large, shallow dish.

In a nonreactive bowl, combine the yogurt, lemon juice or vinegar, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper and salt. STir until well-mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times. Cover and refrigerate 8 hours or overnight. Do not marinate for longer than 2 days. Remove the chicken from the refrigerator at least 30 minutes before cooking.

The chicken may be grilled or roasted. If using a charcoal grill, prepare a fire for direct-heat cooking. Position the grill rack 5 inches from the fire. Allow the coals to burn until white ash covers them and the heat is moderate.

Remove the chicken from the marinade, pressing lightly to extract excess marinade, and brush with oil. Place the chicken pieces on a well-oiled grill rack and grill, covered, with the vents open, turning 3 or 4 times, 45 minutes or until the juices run clear when a piece is pierced near the bone with a knife.

If roasting, preheat the oven to 450 degrees. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife.

Serve with sprigs of cilantro and slices of cucumber, red onion, tomato and lemon. Makes 4 servings.

recipe from Savoring India by Julie Sahni

12 ounces skinless, boneless chicken breast halves
6 to 10 green onions
2 small carrots
1/4 cup tahini (sesame paste)
3 tablespoons soy sauce
3 tablespoons red wine vinegar
2 tablespoons salad oil
2 teaspoons sugar
1/2 to 1 teaspoon chili oil or crushed red pepper
1 clove garlic , minced
1 to 2 tablespoons brewed tea, cooled or water (optional)
4 to 6 cups shredded Bok Choy, romaine, or Chinese cabbage
2 to 3 tablespoons peanuts

Place the chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches
from the heat for 12 to 15 minutes or until tender and no longer pink,
turning once. Cut chicken into thin, bite-size strips. Cut onions and
carrots into julienne strips. In a large bowl combine the cooked chicken,
onions, and carrots. Cover and chill until serving time.
For dressing, stir together the tahini, soy sauce, vinegar, salad oil, sugar
chili oil, and garlic. If necessary, thin with brewed tea or water. To
serve, divide greens among 4 plates or place on a serving platter. Place
chicken mixture atop greens. Top with dressing and sprinkle with peanuts.
Makes 4 main-dish servings.
Make ahead tip: Prepare dressing; cover and chill up to 12 hours. Stir well
before serving.

1 turkey
3/4 cup olive oil
2 tbsp fresh rosemary, chopped
1 tbsp fresh basil, chopped
1 tbsp Italian seasoning
1 tsp ground black pepper
salt

Combine the olive oil, basil, garlic, rosemary, Italian seasoning, black pepper and salt to taste.
Set aside. Wash the turkey, inside and out, pat dry.
Remove any large fat deposits. Loosen the skin from the breast.
This is done by slowly working your fingers between the breast and the skin.
Work it loose to the end of the drumstick being careful not to tear the skin.
Using your hand, spread a generous amount of rosemary mixture under the breast skin and down the thigh and leg.
Rub the remainder of the rosemary mixture over the outside of the breast.
Use toothpicks to seal skin over any exposed breast meat.
Place the turkey on a rack in a roasting pan.
Add about 1/4 inch of water to the bottom of the pan.
Roast according to the number of pounds your turkey weighs.
This is usually 20 minutes per pound in a 325 degree oven.
A meat thermometer inserted in the thigh should read 180 degrees and the juices should run clear when pierced with a fork.

3 T. olive oil
2 cloves minced garlic
juice and zest of 1 lemon
1 & 1/2 t. rubbed sage
1/2 t. salt (use kosher)
1/4 t. (or to taste) fresh ground pepper

Heat over med/low heat 4 min or till fragrant. Baste Turkey, and cover
w/foil. Roast covered, basting occasionally, till last 20-40 minutes
(depending on size of turkey). Remove foil to get a nice brown finish. Roast
at 450 degrees. Roasts faster, so use a thermometer. This is for a 8-12
pound bird, increase for larger birds. Keep basting it to keep the breast
from drying out. Like every 25-30 minutes.

1 1 ounce pkg dried shiitake mushrooms
1 tablespoon olive oil
1/2 teaspoon dried rosemary — crumbled
3 shallots — minced
1 cup beef stock or canned unsalted beef broth
3 boneless chicken breast halves — cut in strips
2/3 cup freshly grated parmesan cheese — (about 2 ounces)
4 ounces fresh shiitake mushrooms or button mushrooms
additional freshly grated parmesan cheese
1 1/2 cups hot water
6 bacon slices — minced
minced fresh Italian parsley
salt and fresh ground pepper
1 1/4 cups half and half

Place dried mushrooms in medium bowl. Add hot water and let soak until softened, about 30 minutes. Remove mushrooms from water, squeezing the excess water back into bowl. Strain and reserve liquid. Slice mushrooms, discarding stems.

Heat oil in heavy large skillet over medium heat. Add bacon and chicken and cook until fat renders, stirring frequently, about 3 minutes. Add dried and fresh mushrooms and rosemary and sauté 3 minutes. Pour off half of fat. Add shallots to bacon in skillet and sauté 1 minute. Add dried and fresh mushrooms and rosemary and sauté 3 minutes. Add stock and mushroom-soaking liquid. Boil until reduced to a glaze, about 10 minutes.

Add half-and-half and simmer until beginning to thicken, about 5 minutes.

Remove from heat (can be prepared 3 days ahead, cover and refrigerate.) Add pasta to large pot of boiling salted water. Cook until tender but still firm to bite, stirring occasionally. Meanwhile, re-warm mushroom sauce over medium-low heat.

Drain pasta. Add to sauce and stir until coated. Mix in 2/3 cup parmesan. Season with salt and pepper. Transfer to plates. Sprinkle with parsley. Serve immediately with garlic toasts, passing additional parmesan separately.

1 large chicken, quartered
2 cups apple cider
1 cup flour
1 Tbsp ground ginger
2 tsp cinnamon
salt and pepper to taste
3 Tbsp brown sugar
1/3 cup applejack or more cider
2 apples cored and cut into thin wedges

Day before serving place the chicken in a shallow dish. Pour the cider over the chicken and marinate over night in the refrigerator,
turning the pieces occasionally.
Preheat the oven to 350 Remove the chicken from the cider and reserve the cider.
Mix the flour, ginger, cinnamon and the salt and pepper to taste in a shallow bowl or plate.
Dredge the chicken in the flour mixture and place skin side up in a shallow baking pan. Bake the chicken for 40 minutes.
Meanwhile combine the reserved cider, the brown sugar, applejack or more cider, and apple slices
Pour the marinade mixture over the chicken and bake 25 minutes more, basting occasionally with the pan juices.
Serve immediately.
Serves 6

6 chicken breast halves
melted butter — as needed
garnish:
fresh tarragon or parsley

hazelnut butter:
8 ounces butter,divided
1/4 cup hazelnuts,dry-roasted, skin
1/4 cup parmesan cheese
zest of 1 lemon
2 teaspoons fresh tarragon,chopped
salt and pepper; to taste

To grill chicken: rub with melted butter and grill.
To make hazelnut butter, combine ingredients and blend until smooth.
Roll into a tube shaped and chill. Top chicken with 2 slices of hazelnut butter.