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    You are in: Home / Cookbooks / Avalon: Chicken
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    Avalon: Chicken

    We love chicken! It's cheap, versatile and it tastes wonderful. From a traditional roast to an exotic Asian stir-fry, chicken is a real favourite at Avalon.

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    6 Reviews |  By TJW

    This is another of the traditional recipes I learned while living in Dijon, France from my friend and neighbor, Denis. This is the original, untouched recipe from Burgundy. You and your guests will not be disappointed. Make with Turkey breasts too if you like, or any other fowl.

    Recipe #102962

    This recipe comes from the restaurant "Brennan's" located in New Orleans. No one has to know how simple and quick it is. I posted this recipe exactly as it was in the book, however, if you like a little "heat" please feel free to add some cayenne pepper to taste.

    Recipe #65768

    For Shae, who discovered this on a Chinese buffet. I had found this on a buffet also. It is a great little dish, with a little bite of pepper that is quite addictive!

    Recipe #45308

    A Chinese restaurant favorite. My personal favorite version. :)

    Recipe #29210

    15 Reviews |  By tgobbi

    This is the cashew chicken dish I served when I owned my restaurant. It's adapted from "The Chinese Menu Cookbook" by Hush and Wong.

    Recipe #36410

    These make a terrific light lunch or dinner, or can be served cold for a picnic. They'd also be nice as finger food for a party. So versatile, and you won't believe how easy they are to make! I've adapted this recipe from one by Jamie Oliver. I serve mine drizzled with Ranch Dressing, made using Mirj's Homemade Ranch Dressing Recipe #60078. Jamie serves his with yoghurt and lemon juice. They would also be terrific served with sour cream and sweet chilli sauce. Use your imagination!

    Recipe #171390

    267 Reviews |  By Mirj

    A very healthy and exotic way to prepare chicken. Goes great with couscous and a fresh green salad.

    Recipe #15580

    This is from the Australian Women's Weekely New Cookbook (which is now VERY old). September 09. I had this at a friend's place last week and she used prosciutto instead of regular ham-a really good substitution I'll be trying soon myself.

    Recipe #54026

    91 Reviews |  By DDW

    The BBQ sauce on this juicy grilled chicken is out-of-this world! We "wow" people with this recipe every summer during outdoor entertaining. I always double the sauce recipe to have extra on the side for dipping. The original recipe calls for 2 small boiler chickens quartered but we prefer using bone-in, skin on chicken breasts. Slow cooking on the grill gives it the best flavor. I hope you enjoy this as much as we do - it's a favorite at this house.

    Recipe #88453

    This is our favorite chicken dish! There is something about the cream sherry marinade that makes this chicken absolutely fabulous. The chicken develops a very complex flavor and the sauce is wonderfully tasty. The sauce is lovely made with either the cream or the low fat milk/water option. Since we don't usually have heavy cream onhand, the lowfat option was born and I am very happy with the result. Hope you enjoy this dish as much as we do.

    Recipe #40418

    This is for serious garlic lovers. The chicken bakes out so moist and tender! Grated cheese may be sprinkled on top of the breast the last 5 minutes of cooking if desired but that is optional. Double all ingredients for more than four breasts and adjust the amount of garlic to suit taste. For the coating amount you might be able to get away with 5 or maybe 6 very small chicken breasts, but I would suggest to increase the amount slightly --- to take this dish to yet another level, about 10 minutes before the cooking time is finished, drizzle the top of the chicken with a little pasta sauce, then sprinkle mozzarella cheese on top. Return to oven for about 10 minutes until the chicken is completely cooked and sauce is hot and cheese has melted. For a lemon-garlic flavor add in 3 tablespoons lemon juice to the melted butter/garlic mixture --- *NOTE* for a healthier alternative Smart Balance Butter Blend may be used in place of the melted butter --- you will love this chicken! Visit my food blog, www.kittencalskitchen.com, for more of my recipes.

    Recipe #82102

    I first saw these "tortured" chickens served at a bar-b-q. Lined up on a serving platter, beer cans still in place! Talk about a conversation starter!The dry rub sounds bizarre, but I guarantee the proportions blend into a delicious combination.

    Recipe #20099

    This was my first attempt at glazed clay pot cooking, although this recipe could easily be adapted for crackpot or conventional cooking. I've adapted the recipe from one I found on Asian Recipes Online. We were delighted with the result! Of course, fresh is always best, but, if you're in a hurry you can use bottled ingredients or herbs 'in a tube'. I did and the result was still wonderful.

    Recipe #141041

    TV chefs are always telling you how wonderful their recipes are, so when Karen Martini of Australia's "Better Homes and Gardens" TV show said, "This will be the best roast chicken you've ever made!" I was sceptical. "Well, it looks pretty good, but I don't know about Roast Chicken without a nice rich gravy," I thought. Nevertheless, I decided to give it a try. Now I can honestly say, "THIS WAS THE BEST ROAST CHICKEN I HAVE EVER MADE OR EATEN" - and boy I've eaten some roast chicken in my time! Now, I must confess to having amended Ms Martini's excellent recipe a bit. Her idea of 'rustic' is to just chop up all the garlic without peeling any of it, throw in the onion with the peel still on, and add the herbs still on their woody stalks. I wasn't keen on the idea of spitting out bits of papery garlic peel and burned bits of stalk as I ate, so I peeled most of the garlic and stripped some of the herbs from their stalks before adding them to the chicken. If you want to be authentically rustic, by all means, just whack everything in with no preparation - it will certainly save a lot of time. The other change I made to the recipe was that I boosted up the sauce a bit. I like LOTS of sauce, and although the chicken yielded a good amount when it was cut, I wanted lashings, so I topped it up with some chicken stock and another good squeeze of lemon juice. Again, whether you do this is entirely up to you. All I can promise is that if you make this chicken the way I did, it should be the best roast chicken you've ever had. Oh, and by the way, although it's wonderfully flavoursome and succulent served hot - it's almost better cold because the garlicky lemony flavour seems to come out even more! Did I mention I love this recipe? Oh, shut up, Kooka and tell the people how to make it!

    Recipe #192098

    I used to cook this in the oven before I had a crock-pot. For the oven: cook it in a covered dish for 1 1/2 to 2 hours at 300F or until the chicken is cooked and tender. Serve with rice and cooked or steamed vegetables. If you don't like to use the whole spices, substitute them with ground. The lemon and chilies are not authentic to this Jewish-Indian recipe.

    Recipe #47156


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