CHICKEN A LA WORCESTERSHIRE WINE SAUCE

CHICKEN A LA WORCESTERSHIRE WINE SAUCE
  • 2 tbsp. veg. oil
  • 2 1/2 lb. chicken, cut up
  • Salt and pepper, to taste
  • 16 baby carrots, peeled, or 2 lg. carrots, peeled and cubed
  • 1 med. red onion, sliced, or 16 pearl onions, peeled
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 16 sm. mushrooms, sliced
  • 3/4 c. Lea and Perrins White Wine Worcestershire Sauce
  • 1/4 c. yogurt or light cream
Heat oil in a large skillet, season chicken and brown pieces over moderately high heat until golden on all sides, about 15 minutes. Add vegetables and turn to glaze. Drain excess fat. Pour white wine worcestershire sauce over all. Cook 15 minutes more, basting occasionally, until chicken and vegetables are tender. Stir in yogurt or cream and warm through. Serves 4.

BOWL OF THE WIFE OF KIT CARSON

BOWL OF THE WIFE OF KIT CARSON
  • 4 c. chicken broth
  • 1 (15 oz.) can garbanzo beans, drained
  • 1 c. chicken, cubed and cooked
  • 1 - 2 chipotle peppers, minced, or 1 tsp. dried pepper flakes
  • Dash Liquid Smoke
  • 1/2 tsp. paprika
  • 1/2 tsp. dried oregano, crushed
  • 1 med. avocado, sliced
  • 1 c. rice, cooked and hot
  • 1 c. monterey jack cheese, cubed
Bring broth to boil; add beans, chicken, chili peppers, Liquid Smoke, paprika and oregano. Cover and simmer 5 to 10 minutes. Add avocado slices. Mound rice and chunks of cheese in soup bowls. Ladle in hot soup. Serves 6.

APRICOT CHICKEN

APRICOT CHICKEN
  • 3 - 4 lbs. chicken parts
  • 1 (10 oz.) jar apricot preserves
  • 1 (8 oz.) bottle Kraft Creamy French Dressing
  • 1 pkg. Knorr’s Onion Soup Mix
Mix ingredients together and pour over chicken. Bake at 350 degrees for 1 hour. Serve with rice.
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