Chicken For Dinner

Cheap, versatile and delicious, pollo is a hit on everyone's menu

It tastes like chicken." It's a humorous catchphrase that speaks volumes about the instant likeability of this meat dish that's the number-one favourite in North America.
Versatile and inexpensive, chicken is a menu and dinner favourite. And because of its mild flavour, you can combine it with just about any ingredient.
Whole chickens are a good idea if you're planning to have guests over for an informal meal that is guaranteed to satisfy. Capons are large, young birds, while spring chicken and poussin are very young birds, so they are smaller and have a more delicate flavour.
Then there are the various cuts of chicken. Chicken breasts are the most popular cuts. There's not a lot of preparation involved and one breast equals one serving. There's less fat on breasts than on the legs so they are a good idea if you're watching what you eat. Cut the breasts into cubes for salads or into strips for appetizer plates. Chicken breasts are also great for kebabs.
Darker and with a higher fat content than the breast, chicken legs (drumsticks) are less expensive. They're best when roasting or frying.
Chicken wings are a tradition at pubs and sports havens everywhere. This dark, inexpensive cut of meat is quite fatty, but sometimes they are just too delicious to resist.
Chicken is just about the best protein meal around. For maximum health benefits, remove the fatty skin. However, don't remove the skin before cooking because the meat will dry out faster if it's roasted or grilled.
Chicken is everywhere from the centuries-old chicken soup, to sandwiches, rice salads, pastas and second-course meals.
Italians are also fans of pollo, and with the Italian flair for resourcefulness and creativity, chicken has become a winning dish in Italian restaurants everywhere.
Chicken with Lemons is simple and quick, and makes a striking presentation. You'll need skinless, chicken breasts, flour, olive oil, butter, chicken broth, black and green olives, paprika, fresh parsley, white wine and salt and pepper to taste. Cut each chicken breast into three slices, and pound thin. Dredge the chicken pieces into the seasoned flour. Heat the oil and butter in a heavy frying pan and once hot cook the chicken in batches on medium heat until golden brown and cooked through. Place the chicken pieces on a warm tray and cover. Add the wine to the pan and on medium high heat, scrape up the browned bits on the bottom. Cook until the wine has reduced by half. Slice the lemons thinly about 1/8 of an inch thick. Add the lemons, lemon juice, and chicken broth to the pan and cook over medium until the lemons are tender and the liquid has reduced. Add the olives, parsley, and butter and mix well. Season with salt and pepper. Place the chicken on a platter, and pour the sauce on top.
Chicken Livers with Balsamic Vinegar is a simple dish of sautéed chicken livers finished with a little balsamic vinegar. Coat the livers with flour, and salt and pepper, and fry until crispy. Pour a few tablespoons of balsamic vinegar to the pan - swish it around and pour over the chicken livers.
Chicken Cacciatore is a traditional favourite in Italian-North American circles. The chicken is combined with a spicy tomato sauce and fresh herbs. Then there is the elegant Chicken Marsala, which combines chicken with the rich, fortified sweet wine from Sicily.
Another favourite is Roasted Chicken with Rosemary. You'll need lemon juice, garlic, olive oil and seasoning. Chop the rosemary, and place it in a large flat ovenproof dish with the olive oil, lemon juice, and garlic. Place the chicken quarters in this dish, and turn the pieces to coat with the mixture. Cover with plastic wrap, and let sit in the refrigerator for one to two hours. Preheat the oven to 425 degrees F. Place the dish with the chicken into the oven, and cook for 15 minutes. Turn the chicken pieces, and add the potatoes if using the pan with the chicken, coating them with the chicken's juices. Reduce the heat to 375 degrees F., and cook an additional 20 to 30 minutes, or until the juices run clear when the chicken is pricked, and the potatoes are tender when pricked with a fork. Serve hot on a platter with the roasted baby potatoes, garnished with fresh rosemary sprigs.

Publication Date: 2004-08-08
Story Location: http://tandemnews.com/viewstory.php?storyid=4248