Chicken recipes part 5 of 9
Toni Bachman
**Chicken, Baked with Mushrooms and Artichokes
from "Bon Appetit", March 1991
4 chicken breat halves
salt and pepper
6 oz. jar marinated artichoke hearts
8 oz. mushrooms, sliced
5 green onions, chopped
1 C. dry white wine
Preheat oven to 350 F. Season chicken breat halves with salt and pepper.
Place skin side up in baking dish. Drain artichokes, reserving marinade.
Cut artichokes in half. Top chicken breasts with artichokes, mushrooms,
and green onions. Pour reserved marinade and white wine over. Bake
until chicken is cooked through, about 45 minutes.
**Chicken, Barbeque
Ancient secrets of chicken barbecue from a Zen Chicken Master.
Here they are, revealed for the first time:
chicken
1 large onion
1 bottle vinegar
1 small box dark brown sugar
1 bottle Open Pit barbecue sauce
1/2 C. hoisin sauce
1 jar orange marmalade or 1 C. orange juice and zest
hot sauce
This makes a great deal of sauce. If cooking a few pieces
of chicken, reduce amounts proportionately.
Don't even try to barbeque chicken breasts. They end up dry and tasteless.
Use mainly thighs; they're tastier and have enough fat to be self-basting.
Bring to a boil a bottle of vinegar with a large, finely chopped onion.
Simmer until onion is very soft. Add a small box of dark, brown sugar.
Cook until dissolved and smooth. To this, add a bottle of Open Pit barbecue
sauce. Finally, add Secret Ingredients: hoisin sauce, marmalade, and hot
sauce.
Grill or bake chicken. When almost done, brush with sauce and turn
a couple of times. The finished product should be a sticky mess.
**Chicken, Boiled without Boiling
The Chinese way of boiling a chicken, according to Jeff Smith.
Bring a pot of water to a rolling boil and place chicken in it. The water
will stop boiling. Leave chicken in water 1 minute. Remove chicken from
water. Bring water to a second boil. Return chick to boiling water. Turn
heat off and allow chicken to steep in previously boiling water for 1 hour.
Great for salads, sandwiches, etc., and easy precursor to deboning.
Not recommended during warm weather.
**Chicken Breast, Crab Stuffed
Serves 6.
6 chicken breasts
1/2 C. onion, chopped
1/2 C. celery, chopped
3 Tbs. butter
3 Tbs. white wine, dry
7 1/2 oz. crabmeat, flaked
1/2 C. herb stuffing mix
2 Tbs. all purpose flour
1/2 tsp. paprika
1 pkg. Hollandaise sauce mix
3/4 C. milk
2 Tbs. white wine, dry
1/2 C. Swiss cheese, shredded
salt and pepper to taste
Skin and bone chicken breasts; pound to flatten. Sprinkle with a little
salt and pepper. Cook onion and celery in 3 Tbs. butter until tender.
Remove from heat; add 3 Tbs. wine, crab and stuffing mix, and toss.
Divide mixture among breasts. Roll up and secure. Combine flour, paprika.
Coat chicken. Place in baking dish , drizzle with 2 Tbs. melted butter.
Bake uncovered in 375 F. oven for 1 hour. Transfer to platter. Blend
hollandaise sauce mix and milk. Cook, stirring, until thick. Add remaining
wine and cheese. Stir until cheese melts. Serve over chicken.
**Chicken Breast Doria
Serves 4.
2 whole chicken breasts, boned
flour for dredging
2 Tbs. butter
1/2 medium onion, chopped
1/2 C. white wine
1/2 C. heavy cream
salt and pepper to taste
1/2 C. diced, seeded, unpeeled cucumbers
Cut chicken breasts in half. Pound slightly and dredge in flour. Saute in
hot butter until brown. Remove chicken and add onion. Saute for a few
minutes, add wine, and reduce. When liquid is reduced by half, add cream.
Reduce again by half. Add salt, pepper, and cucumbers. Heat and pour over
chicken. Reduce fat content by using Half and Half instead of heavy cream.
**Chicken Breast in Port
2 whole chicken breasts, skinned, boned, and split in half
1/2 C. all purpose flour
1 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. freshly ground black pepper
6 Tbs. butter
1 1/2 C. heavy cream
1/4 C. port wine
1/2 lbs. fresh mushrooms, sliced
Pound chicken breasts lightly with a mallet or bottom of a skillet. Combine
the flour, salt, nutmeg, and pepper, and dredge chicken pieces in mixture.
Melt 4 Tbs. butter in a heavy skillet and brown chicken on both sides.
Remove chicken from skillet. Add 1 C. of heavy cream. Bring to a boil and
simmer 2 minutes. Add wine and return chicken pieces to skillet. Cover
and simmer about 20 minutes.
In another skillet, melt remaining butter. Cook mushrooms, stirring until
wilted. Add remaining cream and bring to a boil. Pour over chicken.
Season to taste. Cover again and simmer 10 minutes longer. Serve hot.
**Chicken and Broccoli
4 chicken breasts, boned, skinned, and halved
Bake at 350 F. for 30-45 minutes, or cook another way.
Place cooked chicken on top of 2 boxes frozen broccoli, cooked.
Combine the following and pour over broccoli and chicken:
1 can cream of chicken soup
1 can cream of mushroom soup
chicken broth, not enough to make it runny
1/2 C. mayonnaise
1 tsp. lemon juice
1/2 C. shredded cheese, mozzarella, Swiss, etc.
Combine 1 C. bread crumbs and 1 Tbs. cheese. Sprinkle on top.
Bake 30 minutes at 350 F. Can cut receipe in half, using 1 kind of soup.
**Chicken Cacciatore
Serves 4.
4 oz. can mushroom pieces with liquid
1/2 C. diced green pepper
15 oz. jar spaghetti sauce
1 tsp. garlic salt
8 oz. cooked chicken
shredded 2 C. cooked egg noodles
2 oz. mozzarella cheese, grated
In a medium bowl combine vegetables, spaghetti sauce and garlic salt. Fold
in chicken and noodles. Pour into a 2-quart casserole dish, or individual
1-1/2 cup dishes. Bake at 350 F. for 25-30 minutes. Top with cheese and
continue heating until cheese melts.
**Chicken, Cajun Blackened
1 Tbs. each coarse ground black pepper, allspice, ground rosemary
1 tsp. each Cayenne, garlic powder, hickory salt
chicken, skin on, cut into individual pieces
butter or margarine for frying; not oil
Cut amount of Cayenne pepper or hickory salt in half, to taste. Use on
pork, fish, or steak. After blackening, cook meat in pan over medium heat
rather than in oven. Also works well on a barbecue grill.
Preheat oven to 300 F. Mix all spices together thoroughly. Wash chicken
pieces, pat dry. Leave skin on. Melt butter in frying pan on medium heat.
Coat chicken pieces thoroughly with spice mixture. Cook in butter on high
heat until spice coating is black. Transfer to an oven pan and roast for
20-30 minutes at 300 F. until chicken is done.
**Chicken Cashew
from "Your Favorite Recipes Old and New" by Lily Chinn
3 C. raw chicken, cut into 1/2 inch cubes skinless
Mix with:
1 Tbs. cornstarch
1 Tbs. soy sauce
1 Tbs. dry sherry
1 small clove minced garlic
3-4 slices ginger root the size of quarters
Add 2 Tbs. oil and mix again. Let stand 20 minutes before cooking
Cut up the following vegetables the size of cashews:
1/2 C. yellow onions
1/2 C. bamboo shoots
1/2 C. tender celery
1 C. fresh mushrooms
1/4 C. Chinese pea pods, string as for string beans first if necessary
Gravy ingredients:
1 Tbs. cornstarch
1 Tbs. soy sauce
1 tsp. sugar
5/8 C. chicken broth
few drops sesame oil, optional
1 C. cashews, warmed in 200 F. oven
Salt and saute onions, bamboo shoots, and celery with 2 Tbs. oil over high
heat for 1 minute; remove from pan. Salt and saute mushrooms and pea pods
over high heat for 1/2 minute; add to other vegetables.
Saute chicken over high heat with 2 Tbs. oil until browned and done,
scraping the bottom of pan to minimize sticking. Add vegetables and
mixed gravy ingredients, stirring until thickened. Garnish with cashews.
The same recipe can be used for almond, peanut, or walnut chicken. If raw
nuts are used, they are delicious deep fried: Heat oil to 375 F. Put nuts
in a strainer and fry until golden. Other variations: Use bell peppers,
green peas, water chestnuts, jicama, Chinese mushrooms.
**Chicken Cashew, Another
boneless chicken, cubed
1/4 C. soy sauce
3 Tbs. Hoisin sauce
1 tsp. chopped garlic
1 Tbs. sesame oil
1 1/2 tsp. grated ginger root
3 Tbs. plum wine or 1 Tbs. plum sauce
sliced mushrooms
dry roasted, unsalted cashews
1 to 2 Tbs. cornstarch \depends on how much marinade
2 to 4 Tbs. cold water /is left
Marinate chicken at least 20 minutes in soy sauce, hoisin sauce, garlic,
sesame oil, ginger root and plum wine. Cook over medium-high heat or in
microwave until chicken is opaque. Add sliced mushrooms and cook, then add
cashews. In a separate container, mix cornstarch with cold water, then add
to cooked mixture, and heat until thickened. Serve with rice.
**Chicken Cordon Bleu
4 chicken breast halves
4 oz. ham slices
2 oz. swiss cheese
1/2 C. flour
1/2 tsp. seasoning salt or poultry seasoning
4 Tbs. butter or margarine
1 tsp. chicken bouillon granules
1/2 C. dry sherry
2 Tbs. cream
Pound chicken breasts until flat. In center of each breast, lay a piece of
ham and a piece of cheese. Fold meat to make a triangle. Secure with
toothpicks. Mix flour and seasoning. Melt butter in a 10 inch or larger
skillet. Coat breasts with flour and brown on both sides in the butter.
Add chicken bouillon and sherry. Cover and simmer for 20 minutes. Remove
chicken and add cream to broth left in pan to make a sauce. Serve sauce
over chicken.
Can be made without ham or cream. Use poultry seasoning with flour to
reduce salt.
**Chicken Cordon Bleu, Another
boneless chicken breasts
Italian bread crumbs
ham
American, Swiss, Provolone or your favorite cheese
1 egg with a little milk
flour, salt and pepper
toothpicks or small skewers
oil
water
In three separate bowls place:
about 2 C. of flour with a tsp. of salt and pepper, mixed
egg with about 1/4 C. milk mixed in
about 2 C. of bread crumbs
With a sharp knife, cut breasts in half, and using a mallet pound until
about an 1/8 of an inch in thickness. Place a piece of ham and cheese in
each piece of chicken. Roll up from smaller end to larger end. Can place a
toothpick in each to keep from opening. Roll each piece in flour, egg
mixture, and bread crumbs. Heat a small amount of oil in a large, covered
saucepan. Brown chicken on all sides. Add water, covering chicken about
half way. Cover and simmer for 45 minutes.
This will make a cheese sauce as it cooks, so the more cheese added, the
better. Or brown chicken on stovetop and then put in a baking dish and bake
at 350 F. for 30 to 45 minutes. There are many ways to vary this dish,
adding different meats and vegetables. Serve with rice pilaf.
This is the end of chicken5
Toni Bachman
**Chicken Cordon Bleu, Simple
boneless chicken breasts, 1/2 per person
Italian bread crumbs
sliced ham
sliced American, Swiss, Provolone, or favorite cheese
1 egg with a little milk
flour
salt and pepper
toothpicks or small skewers
oil
chicken broth or boullion
In three separate bowls place:
.about 1 C. flour with 1/4 tsp. each salt and pepper, mixed
.1 egg, mixed with about 1/4 C. milk
.about 1 C. bread crumbs
With a sharp knife cut breasts in half. Using a mallet pound until thin but
still intact, about an 1/8 of an inch. Place a slice of ham and cheese in
each chicken filet, and roll up from smaller to the larger end. Optional:
place a toothpick in each to keep from opening. Roll each chicken filet in
flour, then in egg mixture, then in bread crumbs.
In a large saucepan with cover, place small amount of oil to cover bottom
and heat. Add chicken and brown on all sides, approximately 5 to 6 minutes.
Add boullion to cover chicken half way, cover and simmer for 45 minutes.
Or brown chicken on stove top, then place in a covered baking dish at 350 F.
for 30 - 45 minutes.
It is important to keep chicken covered during cooking to prevent meat from
becoming too dry. It is best served with sauce or gravy made from pan
drippings. This dish can be varied by adding different vegetables, meats,
cheeses, or by using a simple bread, onion, celery stuffing, moistened with
milk, in place of ham and cheese.
**Chicken Cordon Bleu with Golden Cream Sauce
from "The Great American Brand Name Cookbook" from Publications
International, Inc. which is full of receipes that use brand name
ingredients. In most cases, another brand will do just as well.
Serves 6.
3 whole boneless chicken breasts, about 2.5 lb., halved and lightly pounded
6 slices Swiss cheese
6 slices cooked ham
2 Tbs. butter or margarine
1/4 tsp. ground nutmeg
1/8 tsp. pepper
1 envelope Lipton Golden Onion Soup Mix
2 C., 1 pint, light cream or Half and Half
1/4 C. water
hot cooked noodles
Top each chicken breast half with a slice of cheese and ham; roll up
and secure with wooden toothpicks.
In large skillet, melt butter and brown chicken over medium heat; drain.
Add nutmeg and pepper, then golden onion receipe soup mix blended with cream
and water. Bring just to the boiling point, then simmer covered, basting
occasionally, 20 minutes or until chicken is done. To serve, arrange
chicken and sauce over hot noodles.
Chicken, Cranberry
1 chicken cut up or boneless chicken breasts
Mix together:
1 can whole berry cranberry sauce
1 envelope Lipton onion soup mix, dry
1 small bottle Catalina or any French dressing
1/2 C. orange juice
Wash chicken thoroughly and place in baking dish. Pierce chicken meat
several times with tines of fork. Pour marinade over chicken. Cover and
refrigerate, or cook immediately. If marinating, allow overnight if
possible. Cover top with orange slices to prevent chicken from drying out.
Bake uncovered at 325 F. for 1 1/2 - 2 hours in marinade. If necessary,
sauce may be thickened before serving. Pour sauce over chicken at table.
**Chicken Divan
2 chicken breasts, cooked and cubed
1 can any cream soup
1/2 tsp. lemon juice
1/2 C. mayonnaise
1/4 tsp. curry
1 1/2 C. broccoli, cut in chunks and cooked for 3 - 5 minutes
1 1/2-2 C. croutons
In a medium bowl, mix cream of chicken soup, lemon juice, mayonnaise, and
curry. Spread all of broccoli on bottom of pan. Layer cooked chicken
cubes on top of broccoli. Layer mixture on top of chicken. Top with
croutons. Bake at 350 degrees F. for approximately 20-30 minutes. Also
prepared with sour cream and grated cheese in place of soup and mayonnaise.
**Chicken Divan, Simple
This receipe may be halved.
2 bunches broccoli or enough frozen to cover the bottom of baking dish
6 - 8 chicken breasts, skinless and boneless is easiest, but not required
2 cans cream of chicken soup
1 C. mayonnaise or sour cream
juice of 1/2 lemon
curry powder
2 T. butter or margarine
1/2 to 3/4 C. bread crumbs
grated cheddar cheese
Optional: a little lemon pepper.
Boil, skin, and de-bone chicken breasts. Layer bottom of casserole dish
with broccoli, blanched or defrosted. Place chicken breasts on top of
broccoli. In a bowl, combine soup, mayonnaise, lemon juice, and curry
powder. Pour over chicken and broccoli. Melt butter and mix with 1/2 to
3/4 C. bread crumbs. Sprinkle on casserole. Cover with grated cheddar
cheese. Bake at 350 F. for 20 - 30 minutes until cheese melts and casserole
begins to bubble.
**Chicken Drumsticks
Mix equal parts of flour and Parmesan cheese. Add Italian seasoning, such
as basil, oregano, thyme, etc., and garlic powder.
Wash and dry drumsticks. Dip drumsticks in beaten egg and roll in mixture
above, or place mixture in a bag and shake to coat. Place on cookie sheet
and bake at 350 F. until done, about 1 hour. These are great cold, perfect
for a potluck or picnic.
**Chicken and Dumplings
1 chicken, cut up
3 small onions, cut in quarters
4 carrots, sliced
2 celery stalks, sliced
1 can chicken broth
2 bay leaves
1/8 tsp. pepper
1/4 tsp. thyme
3 C. water
2 Tbs. lemon juice
6 Tbs. flour
1 C. Bisquick
1/3 C. milk
Put all ingredients in Dutch oven or large, heavy pan, except 1 1/2 C. water
and flour. Bring liquid to a boil. Reduce heat and simmer 35 minutes. Add
1/2 C. water and 6 Tbs. flour. Bring to a boil, reduce heat and simmer.
Make dumplings. Drop on top of boiling liquid. Cook uncovered for 10
minutes; cover and cook 10 minutes more.
**Chicken and Dumplings, Another
Preheat oven to 350 F. Wash chicken. Put flour in a plastic bag and any
of the following: parsley flakes, garlic powder, thyme, sweet basil, salt,
pepper, paprika. Place chicken in the bag, and holding the bag shut, shake
to coat chicken. Brown in a covered skillet with a small amount of oil, at
least 10 minutes on each side. Remove chicken and place in a large Corning
Ware or oven-proof container with a lid. Add enough hot water and white
wine, 3 parts water to 1 part wine, or 1 can cream of chicken soup plus 1 C.
water to cover chicken. Remove chicken from skillet and, over a low heat,
add about 1/4 C. water, and using a fork, scrape all remaining brown stuff
from bottom of skillet, stirring all the while. This results in something
like broth/gravy. Add to chicken.
Add sliced onion, a large clove of garlic, bay leaf, and 1 tsp. lemon juice.
Cover and place in a 325 F. oven. Cook covered for at least 1 hour,
depending on the amount of chicken. Be sure liquid doesn't cook away; check
every half hour or so. About an hour before serving, add frozen or fresh
vegetables. Continue cooking with the lid on. 25 minutes before serving:
remove lid and reduce oven temperature to about 300 F.
In a bowl, mix 1 C. Bisquick and 1/3 C. milk. Drop, 1 Tbs. at a time, on
and around chicken. Cook 10 minutes with the lid off; 10 minutes with lid
on. Serve.
**Chicken and Dumplings, More
1 large chicken, cut up
2 large onions
1 small head of celery with heart
4-5 qt. water
salt and pepper to taste
3-7 cloves garlic
Hungarian Paprika gives it a beautiful golden color
Set all of this to boiling about 3 hours before serving. Vegetables cut
into small cubes. Boil for at least 2 hours, until meat falls from bones.
Remove meat from broth and remove all bones. Return meat to pot and simmer.
Make a light baking powder biscuit recipe and add an extra 1/2 C. of milk.
Or simply make drop bisquits according to receipe on Bisquick box.
Bring liquid back to a rolling boil, drop biscuit sized dough from spoon
into pot, making sure they are separated by at least a little broth. Cook
for 10 minutes; cover and cook 10 minutes more.
**Chicken or Turkey Enchiladas
Serves 4.
3 Tbs. all-purpose flour
1 clove garlic, minced
1 Tbs. butter or margarine
2 C. diced cooked chicken turkey
4 oz. can diced green chiles
1/2 tsp. dried oregano leaves
2 Tbs. butter or margarine
1/2 chopped onion
2 C. chicken broth
1/2 C. sour cream
8 corn tortillas
1 1/2 C. grated Monterey Jack, longhorn, or colby cheese
4 oz. can sliced black olives, drained
Saute onion and garlic in butter. Stir in turkey, chiles, retain 1 Tbs. for
garnish, and oregano. Set aside. In pan, melt 2 Tbs. butter. Stir in
flour. Cook for 1 minute. Stir in broth. Cook until slightly thickened.
Add sour cream. Remove from heat. Stir 1/2 C. sauce into turkey mixture.
Dip each tortilla in sour cream sauce. Fill with 4 Tbs. turkey mixture and
2 Tbs. cheese. Roll up. Place in buttered baking dish. Pour remaining
sauce over tortillas, add remaining ingredients. Bake at 375 F. for 20
minutes.
**Chicken and Endive
Serves 2.
Pound 2 oz. portion of boned, skinned chicken, and cut into small pieces.
In a frying pan, melt 1/2 tsp. of margarine. Wash two endive and trim ends.
Cut sideways, not lengthwise, into small slices. Trim about 8 large
mushrooms and slice. Brown chicken, endive, and mushroom in margarine. Add
1/4 C. wine, 1/4 C. water, seasonings. Dry onion flakes, basil, pepper,
salt, etc. Cover and cook for 5 minutes. Add 1 C. favorite frozen
vegetables blend. Cover and cook for 10 minutes.
In a cup, mix 2 tsp. flour and 1/4 C. cold water. Add to mixture in pan.
When sauce is thickened, serve.
**Chicken, Forty Cloves of Garlic
1 whole chicken
butter
salt
25-40 cloves of garlic, peeled
Rub chicken with salt and butter. Put garlic inside chicken. Roast very
slowly for a long time. The garlic softens and spreads its aroma through
chicken flesh. Roast some potatoes along with this; they are wonderful
mashed with some of the garlic which is not nearly as strong as you'd
imagine. Baste periodically while roasting.
**Chicken, Another Forty Cloves of Garlic
from "365 Ways to Cook Chicken" by Cheryl Sedaker
Serves 4.
2 Tbs. butter 1/2 tsp. dried thyme
1 Tbs. olive oil 1 tsp. salt
1 chicken, cut up 1/4 tsp. freshly ground black pepper
40 garlic cloves, unpeeled 2 Tbs. lemon juice
Preheat oven to 350 degrees. In a large Dutch oven or kettle, melt butter
in olive oil. Add chicken pieces and cook until golden on all sides,
approximately 5 to 10 minutes. Remove all but 2 Tbs. of fat. Add garlic
and stir until coated. Sprinkle garlic/chicken mixture with remaining
ingredients. Add 1/4 C. water. Cover tightly and bake for 1 and 1/2 hours.
**Chicken Frarej
Reputed to be a Lebanese dish.
Preheat oven to 350 F. Rinse 4 chicken breasts, with skins and ribs, in
cold water. Rub each with 1/2 tsp. salt. Mix juice of 3 large lemons with
3/4 cup olive oil or less.
Place in baking dish:
2 lg. potatoes, skinned, cut into 1/2 inch cubes
2 garlic cloves, minced
1 lg. white onion, sliced into half-circles
lemon/olive-oil mixture
Stir ingredients to coat potatoes. Bake for 20 minutes. Add chicken
breasts and 4 roma tomatoes, or as many as desired. Generously spoon hot
lemon/oil/garlic mixture over chicken. Return dish to oven and cook
uncovered for another 30 minutes, or until skin on chicken turns a very dark
brown and chicken meat is firm, and does not ooze when poked with a fork.
Baste chicken breasts often with lemon/oil mixture.
Serve with pita bread, a serving of potatoes, some onions, and a tomato.
Skinless breasts dry out too quickly; remove skin after chicken is cooked.
**Chicken, Green
from Madhur Jaffrey's cookbook
3 split chicken breast - skinned and cut to size
1 onion - sliced
3 cloves garlic - peeled and chopped
1 inch ginger, peeled and chopped or grated
1 Tbs. cumin
1 tsp. turmeric
1 tsp. paprika or cayenne for a hotter taste
1 C. yogurt
1 C. chopped cilantro, i.e., coriander
3 green chilies
3 cloves
3 cardamom
1 small piece of cinnamon
1/4 tsp. black pepper
oil
salt to taste
Heat oil. Add cloves, cardamom, cinnamon and black pepper. Stir for 30 -45
seconds to release slight aroma from whole spices. Add onions and fry until
they start browning. Add ginger and garlic. Ginger tends to stick to
vessel; add a little water at the same time. After stirring for another 30
seconds, add chicken. Coat with oil and spices. Add cumin, cilantro, and
paprika. Cook on medium heat, stirring occasionally. Put ilantro, chilies
and a little water in blender and blend to a smooth paste. Chilies can be
omitted.
After about 20 minutes when spices separate from oil, lower heat and add
yogurt slowly. Mix well. After a thick sauce forms and bubbles, add
cilantro puree and salt. Mix thoroughly again. Simmer covered for 10
minutes. Serve.
**Chicken, Grilled with Dill Sauce
Serves 8, 160 calories each.
8 boneless chicken breasts, halved and skinned
1/2 C. Italian dressing
2 Tbs. water
1 Tbs. lime juice
1 Tbs. white wine vinegar
1 clove garlic, crushed
8 lime wedges
Trim excess fat from chicken. Place each piece between 2 sheets of waxed
paper; flatten to 1/4 inch thickness, using a meat mallet or rolling pin.
Place chicken in baking dish. Combine next 5 ingredients in a small bowl;
pour over chicken. Cover and refrigerate 2 hours. Remove chicken from
marinade, discarding marinade. Coat a grill with cooking spray. Grill
chicken 6 inches over med coals for 8 minutes, turning once. Arrange
chicken on a serving platter. Garnish with lime wedges. Serve either warm
or chilled with 1 1/2 Tbs. Dill Sauce per serving.
Dill Sauce
1/2 C. plain, low-fat yogurt
1/4 C. low-fat cottage cheese
1 1/2 tsp. lime juice
1 1/2 tsp. chopped green onion
1/2 tsp. dried dillweed
1/8 tsp. white pepper
Combine all ingredients in blender; process until smooth. Cover and chill
thoroughly. Yields 1 cup.
this is the end of file chicken6
Toni Bachman
**Chicken, Grilled Lime
Serves 6, 146 calories per serving
1/4 C. chopped fresh parsley
1/2 tsp. freshly ground pepper
1/2 tsp. grated lime rind
2 Tbs. lime juice
1 C. dry white wine or Chablis
6 chicken breast halves
Combine all ingredients except chicken in a shallow baking dish.
Add chicken, turning to coat. Cover and marinate in refrigerator for 1 day.
Remove chicken from marinade, reserving marinade. Coat grill rack with
Pam, place rack on grill over medium hot coals. Place chicken on rack, and
cook 5 minutes on each side or until done, basting with reserved marinade.
**Chicken, Hawaiian
This receipe is from the Steak and Ale restaurant, also known
as The Jolly Ox in some areas.
1 C. pineapple juice
1/2 C. sugar
1/4 C. sherry
1/4 C. soy sauce
1/4 tsp. garlic, 1 clove, minced
Mix ingredients together. Marinate boneless, skinless chicken breasts for
at least 4 hours, preferably overnight. Grill or broil, basting with
marinade, until done.
**Chicken, Honey Baked
Serves 6, 266 calories per serving.
3 lb. broiler/frying chicken, skinned
3/4 C. shredded yellow squash
3/4 C. shredded zucchini
1/2 C. onion, finely chopped
1/2 C. celery, finely chopped
1 1/4 C. breadcrumbs, whole wheat, toasted
1 clove garlic, crushed
1 egg, beaten
1/4 C. pecan, chopped
1/4 tsp. salt
1/4 tsp. pepper
3 Tbs. apple juice, unsweetened
2 Tbs. honey
Discard giblets and neck or save for stock. Rinse chicken under cold,
running water, and pat dry. Set aside.
Coat a large nonstick skillet with Pam; place over medium high
heat until hot. Add yellow squash, zucchini, onion, celery, and garlic,
and saute until tender-crisp. Drain. Combine vegetable mixture,
breadcrumbs, egg, pecans, salt, and pepper in a bowl; stir well.
Place chicken, breast side up, on a rack in a roasting pan that has been
coated with Pam. Stuff lightly with dressing mixture.
Truss chicken or secure opening in favorite manner, sewn or skewered.
Combine apple juice and honey, stirring well. Brush chicken with half of
apple juice-honey mixture. Bake at 350 F. for 1 1/2- 2 hours or until
drumsticks move easily and juices run clear. Baste occasionally with
remaining apple-honey mixture.
**Chicken in a Bag
1 roasting chicken
5 sprigs fresh rosemary
4 sprigs fresh thyme
3 bay leaves
1 C. white wine
4 small onions, peeled
4 cloves garlic
Note: Any fresh vegetables may be used.
3 carrots, peeled and chopped into 1 inch pieces
1 sweet potato, unpeeled, cut into 1 inch thick round slices;
leaving skins on helps hold potatoes together
5 or 6 fresh brussel sprouts
1 large turnip, peeled and quartered, or 2 small, halved
4 medium potatoes, halved, or 3 large, quartered
3 Tbs. flour
1 oven roasting bag, Brown-in-Bag, for example
salt, black pepper, and cayenne pepper to taste
Remove giblets from inside chicken cavity; discard or save for other use.
Salt and pepper chicken, including cavity. Sprinkle cayenne pepper over
breast and legs.
Put flour into roasting bag and shake to coat. Discard any that doesn't
stick to the bag's inside. Place bag in a shallow roasting pan. Place
chicken in roasting bag with a sprig of rosemary, thyme, and 1 bay leaf in
cavity, along with one onion or one apple. Place vegetables in bag, with
remaining sprigs of rosemary and thyme, and remaining bay leaves. Pour wine
over all. Seal bag with tie. Poke about 7 to 10 holes in bag with tines of
a fork in various locations in top of bag to allow steam to escape and
avoid bag exploding. Bake in preheated 350 F. oven until chicken is done,
about 1 1/2 hours. Use a meat thermometer to be certain. The leg joint
should move easily when meat is done.
Remove pan from oven, carefully slit open bag, avoiding steam. Remove
chicken to large platter. Arrange vegetables around chicken or place on
separate platter. Juices may be served au jus, or a gravy can be made by
straining chicken juices into a bowl or large measuring cup. Set aside. In
saucepan, heat 1 Tbs. oil or margarine over medium high heat. Add 2 to 5
Tbs. flour. Cook for about 2 minutes, stirring constantly, until it begins
to brown. Add chicken juices and bring to a boil. Reduce to desired
consistency.
**Chicken, Kentucky Fried
from "The Junk Food Junkie's Book of Haute Cuisine"
2-8 C. vegetable oil for frying
3-4 pieces of chicken
1 egg white
3/4 C. Bisquick
1/2 tsp. double acting baking powder
1/4 tsp. cinnamon
1/4 tsp. ginger
1 tsp. Lawry's seasoned salt
4 shakes Cayenne pepper
Put enough oil in deep-fat fryer to cover chicken well. Heat fat over
medium high heat until thermometer reaches 360 degrees.
On shallow dish beat egg white slightly with fork. Put Bisquick, baking
powder, and seasonings into bag and shake to mix. Tear off a square of
waxed paper and pour about 1/4 of Bisquick mixture onto the paper. Dry
chicken with paper towels, roll in Bisquick mixture, and dip in egg white.
Drop in bag and shake to coat thickly. If coating seems too thin, pat on
more with your hands.
When fat reaches 360, drop in chicken and fry 18 minutes for legs and
thighs, 12 minutes for wings and breasts. If not using an electric fryer,
watch thermometer and adjust heat periodically.
When done, remove with tongs and drain on paper towels.
**Chicken Kiev
4 chicken breasts, skinned, boned, 8 halves
chopped green onion, about 8 Tbs.
chopped parsley, about 8 Tbs.
1 stick butter or margarine, very cold
1 egg beaten
flour
fine dry breadcrumbs
Choose chicken breast as uniform in size as possible, and large
enough to serve one half breast per person.
Flatten chicken breast between 2 pieces of plastic wrap, bone-side up.
Place flat on counter, cut side up. Sprinkle each piece of chicken with
salt, pepper, and 1 Tbs. each of onion and parsley.
Each in a shallow bowl, place beaten egg, flour, and breadcrumbs. Cut a
stick of butter in half and each lengthwise in four pieces, making 8
fingerlike sticks. Place a butter stick near end of each cutlet. Roll each
up and tuck in sides, pressing all edges to seal. Roll each cutlet in
flour, shake off excess; dip in beaten egg, then roll in fine dry
breadcrumbs. Place on a plate, cover well, and chill for at least an hour;
overnight is good and can also be frozen at this stage.
Brown in about an inch of oil, turning to cook both sides; takes about 5
minutes. Drain on paper towels in a warm oven until all are cooked. If
sealed seal properly, the butter fairly bursts out when crust is pierced.
**Chicken Kiev, Another
boned, skinned, defatted chicken breast halves
allow 1/2 chicken breast per person
salt and freshly ground pepper
scallions, thinly sliced
egg, lightly beaten with 1 or 2 Tbs. milk
bread crumbs, can use commercial, season Italian
flour
butter or margarine, cold and cut into pieces
about the size and shape of your little finger.
Preparation procedure for each breast: Between two 1 gal. heavy-duty
freezer bags pound breast until quite thin with a abalone mallet or other
flat, heavy object. Work slowly to avoid making holes in meat. When
flattened, sprinkle with salt, pepper and about a Tbs. of scallions. Place
scallions near center of each breast.
Place a finger of the butter in the middle of the breast and carefully fold
the chicken over the butter and roll up. Keep in mind that you are trying
to create a watertight package for the butter. Or place butter at one end
of breast and roll-up breast over the butter, folding the ends in, like a
butcher would wrap meat. Coat the breast in the flour, dip in egg mix, coat
with bread crumbs. This is part of the sealing process so make sure all the
little nooks and crannies are covered.
Final cooking: place 2 to 3 breasts in hot oil and cook until slightly
darker than a brown paper shopping bag. Remove and cook for about 15
minutes in a 350 F. oven.
Other notes: keep everything as cool as possible. The pounding can be done
at one time, storing the pieces between wax paper in refrigerator. Rolled
breasts can be store in refrigerator and it is a good idea to do this,
particularly if preparing the day before. Total cooking time is a matter of
experience. Cook the chicken thoroughly but not so long that the butter
sealed inside is compromised. Can use flavored butter (like garlic) or
other herbs in place of or with the scallions.
Chicken Kiev is a fussy thing to make. But when you cut into one of these
delectable creatures and the butter spurts out it, suddenly it all becomes
worthwhile.
**Chicken, Lemon
4 boneless chicken breasts
2 Tbs. flour
1 1/2 tsp. olive oil
1 tsp. butter
1/2 C. chicken broth
1 Tbs. lemon juice
In a non-stick skillet over a medium heat, melt butter and mix with
olive oil. Meanwhile coat chicken breasts with flour. Place chicken
breasts in skillet and brown both sides. Add lemon juice to broth.
When chicken is brown on both sides, pour broth with lemon juice
into the skillet, cover tightly with a lid, and turn heat down to
medium low. Simmer for 15 minutes. Remove cover from skillet
and reduce broth until thicked. Remove chicken breasts
and pour thickened sauce over top.
**Chicken, Lemon, Another
from "Easy Entertaining" by the Borden Corporation
1/4 C. unsifted flour
1 tsp. salt
1/4 tsp. pepper
6 skinned, boneless chicken breast halves
1/4 C. butter
1/4 C. lemon juice
8 oz. fresh mushrooms, sliced, about 2 C.
Combine flour, salt, and pepper and use mixture to dredge chicken.
In large skillet, melt butter and brown chicken on both sides.
Add lemon juice and mushrooms. Reduce heat; cover and simmer for
20 minutes or until chicken is tender. Serve with rice
or on a bed of fresh spinach; garnish as desired.
Chicken, Lemon, More
from "Madame Wong's Long-Life Chinese Cookbook"
by S. T. Ting Wong with Sylvia Schulman, Chicago: Contemporary Books, 1977
Be sure that the batter resembles runny pancake batter and that
the lemon sauce has the consistency of maple syrup.
2 whole chicken breasts, boned and skinned
1 tsp. salt
1/2 tsp. pepper
4 Tbs, flour
4 lemons
1 C. water
1/2 C. sugar
1 C. sweet rice flour
pinch of salt and pepper
4 C. oil for deep frying
3 Tbs. cornstarch dissolved in 6 Tbs. water
1 egg yolk
Trim fat from chicken. Cut each breast into 4 long pieces.
Remove tendons. Season chicken with salt and pepper.
Dredge each piece with flour. Set aside.
Finely grate rind from 2 lemons. Squeeze juice from them. Slice other
lemons for garnish. Mix lemon juice with water, sugar, and grated rind.
Set aside.
For batter: Mix 1 C. sweet rice flour with cold water; should be a little
runny. Add a pinch of salt and pepper.
Heat oil to 375 F. in wok. Dip chicken into batter. Deep-fry until light
golden brown. Drain. Put on a serving platter. Keep warm.
Heat lemon mixture. Thicken with dissolved cornstarch. Beat egg yolk. Add
to lemon mixture, stirring rapidly until completely combined. Be very
careful to do this quickly or egg will curdle in the sauce. To be safe, add
a few Tbs. warmed sauce to beaten egg yolk to heat it. Add egg to remaining
sauce, combining completely.
Cut chicken into bite-sized pieces and serve with lemon sauce. Garnish with
lemon slices. May be prepared in advance through step 5. Refry before
serving. Do not freeze.
Chicken, Lemon Cantonese
from "The Gourmet Chinese Regional Cookbook"
by Calvin B. T. Lee and Audrey Evans Lee, NY: G.P. Putnam's Sons, 1976
8 Chinese black mushrooms
2 lemons
1/4 C. shredded bamboo shoots
1 tsp. lemon extract
4 Tbs. sugar
2 tsp. light soy sauce
1/4 C. chicken stock or water
2 1/2 Tbs. dark soy sauce
1 chicken, about 3 lb.
oil for frying
1 Tbs. peanut oil
1/2 tsp. salt or to taste
1/4 C. shredded gingerroot; yes, this is correct
1/4 C. rendered chicken fat
2 tsp. cornstarch mixed with 1 Tbs. water
Soak mushrooms in water for 30 minutes or soft. Drain and shred finely.
Discard tough stems.
Remove skin from one lemon and shred matchstick size strips. Finely grate
skin of remaining lemon. Squeeze juice from both lemons.
In a bowl combine mushrooms, bamboo shoots, shredded and grated lemon skins,
lemon juice, lemon extract, sugar, light soy sauce, chicken stock, and 1
Tbs. dark soy sauce.
Split chicken in half. Dry with paper towels and rub with remaining dark
soy sauce. Allow chicken to stand for 10 minutes. In a skillet heat oil to
375 F. and deep-fry chicken, 5 minutes on each side. Cut chicken into 1
1/2- by 1 inch pieces and place on a serving dish.
Heat a wok or skillet over high heat until a drop of water immediately
sizzles into steam. Add peanut oil, salt, and gingerroot. Stir for about
30 seconds or until gingerroot browns slightly. Lower heat to medium and
add lemon sauce mixture. Stir for 2 minutes to blend flavors. Add chicken
fat and stir for 1 minute. Add cornstarch mixture to thicken gravy,
stirring constantly. Pour sauce over chicken in serving dish.
End of file chicken7
Toni Bachman
Chicken, Lemon (Ling Mung Gai)
from "The Chinese Banquet Cookbook" by Eileen
Yin-Fei Lo, NY: Crown Publishers, 1985
This differs from virtually every other so-called lemon chicken receipe in
that there is no frying, no batter, and thus no heaviness at all. It is
light and fresh and takes advantage of the fresh lemons with which it is
made.
1 whole chicken, 3 lb.
8 oz. chicken cutlets
Marinade: 1 1/4 fresh lemons, 5 quarters, thin-skinned lemons preferred
1 Tbs. white wine mixed with 1 tsp. ginger juice
1 1/2 Tbs. light soy sauce
1 Tbs. oyster sauce
2 tsp. sesame oil
2 tsp. salt [or less
2 tsp. sugar
1/8 tsp. white pepper
3 to 3 1/2 Tbs. cornstarch
15 sprigs of fresh coriander, cilantro, Chinese parsley, or parsley
Chop chicken and chicken cutlet into bite-size pieces.
Rinse and individually, to ensure that there will be no small
pieces or chips of bone. Drain excess water; dry chicken pieces
with paper towel, and place in a very large mixing bowl.
Squeeze 5 lemon quarters over chicken and place 4 quarters in
with the chicken pieces. Add remaining marinade ingredients.
When all ingredients have been added to chicken, the entire mixture
should be hand-tossed. Allow the chicken to marinate for at least 1 hour.
Place chicken in a steamproof dish and spread the pieces as much
as possible. Pour remainder of marinade into the dish as well.
Steam the chicken from 30 to 50 minutes, turning chicken 2 or 3
times during cooking. The steaming process is complete when the
chicken turns white.
Remove chicken from cooking dish and place on a serving platter.
Garnish with about 15 sprigs of coriander or parsley. Serve immediately.
Note: If chicken has too much liquid, add 1 tsp. cornstarch mixed with 1
tsp. cold water and stir constantly until blended. If cornstarch is added,
increase steaming time by 5 minutes; once cornstarch mixture is added.
During the steaming process keep additional boiling water at hand to
replenish water in pot or wok.
Chicken, Lemon Hot Pot
from "The Joy of Wokking" by Martin Yan, NY: Doubleday, 1979
Lemon chicken is a delectable way to serve chicken with
a different twist. The savory sauce delights anyone who loves lemon
and gives the dish a snap of freshness.
Sauce: 1 Tbs. wine
1 Tbs. brown sugar
1 tsp. oyster-flavored sauce, optional
dash of sesame oil
1/4 C.soup stock
1 1/2 tsp. salt
1/1/2 tsp. cornstarch solution; see note below
2 Tbs. oil
2 to 3 slices ginger
1 whole chicken, with bones, cut into bite-size pieces
1 large or 1 1/2 medium-size lemons, sliced and seeded
2 stalks green onion, cut into 1 1/2 inch pieces
Combine sauce ingredients and set aside.
Heat wok or frying pan with oil and ginger over high heat.
Add chicken, stirring continuously for 1 1/2 to 2 minutes.
Add lemon, green onion, and sauce. Stir for another 1 1/2 to 2 minutes.
Transfer mixture to a clay pot (if available) or a saucepan.
Cover and simmer on low heat for 15 to 18 minutes.
Thicken remaining liquid with cornstarch dissolved in water, if desired.
Chicken, Lemon Pickle
based on lemon pickle receipe in The Frugal Gourmet: On Our
Immigrant Ancestors"
1/4 C. salad oil
3 Tbs. salt
1 tsp. turmeric
1 tsp. mustard seed
1 tsp. red pepper flakes
1/2 tsp. fennel seeds
6 cloves garlic, peeled and sliced thin
2 oz. fresh ginger, peeled and sliced thin
1 lemon sliced
1 chicken, either whole or in parts, skinned or not
Using ingredients, plus 1 Tbs. lemon juice, prepare
a marinade and let chicken marinate, refrigerated, for 2 hours.
Add oil to a small frying pan; heat for about 45 seconds.
Quickly brown chicken; transfer to oven roasting dish.
Place lemon slices on chicken, and some between pieces or inside,
if roasting a whole chicken. Bake, with excess marinade.
Drain juices and skim grease. Place in a small saucepan over medium heat.
Add flour or cornstarch to water, then stir into drippings to make gravy.
Serve with rice.
CROCKPOT: marinate in the crockpot for 15 to 20 minutes.
The cooked chicken will be very moist and render a good bit of
juices for making gravy.
Chicken, Lemon with Thyme
from "Creative Everyday Cooking"
Serves 4.
3 Tbs. flour
1/4 tsp. pepper
1/2 tsp. salt
4 skinless, boneless chicken breast halves
2 Tbs. olive oil
1 Tbs. margarine
1 medium onion, coarsely chopped
1 C. chicken broth
3 Tbs. lemon juice
1/2 tsp. thyme
lemon wedges, optional
2 Tbs. chopped parsley, optional
Wash chicken thoroughly. In a bag, combine flour, salt, and pepper. Add
chicken; shake to coat; remove chicken and reserve excess flour.
In a large skillet, brown chicken in 1 Tbs. oil over medium heat for about
10 minutes. Turn, add 1 Tbs. oil if needed, and brown other side for
another 10 minutes. May have to turn more often to avoid burning. Put
chicken on plate and set aside.
Add margarine to skillet. Saute onion about 2 - 3 minutes. Stir in
reserved flour, cook for about 1 minute. Add broth, 2 Tbs. lemon juice, and
thyme and bring to boil, stirring constantly. Return chicken to skillet,
reduce heat and cover. Cook chicken until done, about 5 minutes.
Place chicken on plates. Add remaining 1 Tbs. lemon juice to sauce in
skillet. Pour sauce over chicken. Garnish with lemon wedges and parsley.
If using bullion cubes for broth, omit salt.
Serve over brown or white rice.
Chicken, Lime
Can use either chicken or turkey breast.
Marinate meat in a mixture of:
lime juice
good dark rum
honey
olive oil
grated ginger
Allow meat to marinate for at least 15 minutes; 30 minutes would be better.
Remove meat from marinade, reserving marinade. Pass meat through an egg
wash and coat with unsweetened shredded coconut. Pan fry in some olive
oil. Don't use sweetened coconut or it will carmelize and burn long before
meat is done. Set meat on a platter and drain oil.
Deglaze pan with marinade mixed with some sugar or more honey to desired
sweetness. Add some more rum, can't have too much dark rum, and some salt.
Reduce until thickened. Add a small pat of butter to help thicken. Serve
with a drizzle of sauce over each serving.
The sauce is very intense and flavorful.
It can also be used when grilling or roasting fowl.
The coconut makes a marvelous breading.
Maybe this should be called Chicken Macaroons.
Chicken Marengo
Why is the dish called Chicken Marengo? Chicken Marengo is reputed to have
been created for Napoleon by his chef during the Italian campaign. It's
named for the village of Marengo, in southeastern Piedmont.
Or, it's called Chicken Marengo to celebrate Napoleon's victory at the
battle of Marengo. Supposedly Napoleon's chef developed the receipe while
trying to cook something special to celebrate the victory, using what he had
available, chicken, brandy, etc. Napoleon's troops were on lean rations
throughout most of the campaign.
Or it's called Chicken Marengo after Napoleon's horse, as it is also alleged
that his horse's name was Marengo. Did he name the horse after the battle,
and not after the chicken dish?
The French Revolutionary Wars is the name usually given to the campaigns
fought between France and the other European powers from 1792 to 1802, the
first decade of conflicts that followed the French Revolution. Peace with
Austria was concluded in the Treaty of Luneville, Feb. 9, 1801, and a year
later the Treaty of Amiens, Mar. 27, 1802 ended war with Britain. Returning
from Egypt, Bonaparte, as first consul, defeated the Austrians at Marengo,
Italy, June 14, 1800. In their subsequent phase, from 1803 to 1815, these
conflicts are known as the Napoleonic Wars. In acknowledgment of his
achievements, Bonaparte was recognized by plebiscite as consul for life on
Aug. 2, 1802.
In any event, this is a one-pot dish, relatively hassle free.
And the shopping list is short: chicken, onion, lemon, mushrooms, parsley.
2-3 lbs. chicken, or about 1-1/2 lb. of boneless, cut into large pieces
1 large onion, finely chopped
2 lb. canned Italian peeled tomatoes, drained and pureed
1 Tbs. powdered thyme
4 sprigs parsley
3 Tbs. chopped parsley
1 bay leaf
1/2 lb. mushrooms, sliced
1 lemon
1 tsp. salt
1-2 cloves of crushed garlic
1/2 tsp. ground black pepper
1 C. chicken stock
oil
butter
1/2 C. dry white wine
2 Tbs. brandy, optional
1/2/ C. bread crumbs, optional
Saute onions in oil until translucent. Add pieces of chicken, saute until
brown on all sides. Pour brandy over chicken and light it with a match;
carefully. Add tomatoes, chicken stock, wine, parsley, thyme, salt,
pepper, bay leaf, and garlic. Simmer covered for 1 hour; important!. Melt
butter in a saucepan and saute the mushrooms until tender. Sprinkle with
lemon juice. Remove chicken pieces from pot and arrange on a platter.
Strain the sauce, or pick out the sprigs and leaf and add mushrooms. Pour
over chicken; garnish with parsely and bread crumbs.
Chicken, Marmalade
3 chicken breasts, boneless and skinned
1 tsp. olive oil
1 egg beaten
1/2 C. dry bread crumbs
1/4 C. Grand Marnier
1/4 C. orange marmalade
1 tsp. fresh lemon juice
1/4 tsp. Worcestershire
1/4 tsp. Dijon mustard
1/4 tsp. garlic powder
Heat oil in skillet on medium-high. Pound chicken to 1/4 inch thickness.
Dip chicken in egg, then in bread crumbs. Place in skillet and cook until
golden brown. Remove and keep warm. Add to skillet Grand Marnier;
bring to a boil. Blend in marmalade. Stir in remaining ingredients.
Reduce to low heat and return chicken, turning to coat both sides.
Cover and simmer 10 minutes. Baste with glaze. Cook until juice
runs clear. Avoid burning glaze.
End of Chicken9
End of chicken recipes
Toni Bachman
CHICKEN RECIPE FILE. I LOST SOME BUT THE NINE FILES I JUST POSTED SHOULD
GIVE PEOPLE ENOUGH COOKING IDEAS FOR WEEKS!!
AGAIN I'D LIKE TO APOLOGIZE FOR NOT DELIVERING WHAT I PROMISED!!
NO FLAMES PLEASE - I AM NEW TO THIS AND **I** **HAD** **NO IDEA** HOW
MUCH INTEREST THIS WOULD GENERATE (383 REQUESTS TO A FEW MINUTES AGO)
THANKS AGAIN FOR YOUR UNDERSTANDING AND EAT WELL!!!
Toni Bachman
tbac...@hamline.edu
bruce bowser
André Malraux
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André Malraux
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