Chicken Rice Roger Peg Bracken Recipes

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BRAISED CHICKEN WITH ARTICHOKES AND MUSHROOMS



Braised Chicken With Artichokes and Mushrooms image

The men who ruled the world in the late 1950s, or at least six of the men who ruled publishing, rejected Peg Bracken's manuscript, "The I Hate to Cook Book." It would never sell, they told her, because "women regard cooking as sacred." It took a female editor to look at the hundreds of easy-to-follow recipes and say, "Hallelujah!" Since its publication in 1960, Bracken's iconic book, which celebrated the virtues of canned cream-of-mushroom soup and chicken bouillon cubes, has sold more than three million copies. This simple chicken dish, adapted from Ms. Bracken, is as no-fuss as one would expect. Just sear the chicken in a bit of butter and transfer it to a baking dish. Scatter artichoke hearts (from a can, of course!) across the top. Make a quick sauté of mushrooms, flour, broth and a little sherry and pour it over the chicken. Slide it into the oven and bake for about an hour. Ms. Bracken recommended serving it with baked potatoes, but we like it best with a pile of rice to soak up all of the flavorful sauce.

Provided by Alex Witchel

Categories     dinner, weekday, casseroles, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

Salt
Freshly ground black pepper
1/2 teaspoon paprika
One 3 pound chicken, cut into pieces (or 3 pounds bone-in, skin-on chicken pieces)
6 tablespoons butter
8 ounces mushrooms, quartered
2 tablespoons flour
2/3 cup chicken broth or bouillon
3 tablespoons sherry
1 (12-to-15-ounce) can artichoke hearts, drained

Steps:

  • Preheat the oven to 375 degrees. Mix together 1 1/2 teaspoons of salt, 1/4 teaspoon pepper and the paprika and sprinkle on all sides of the chicken.
  • Melt 4 tablespoons of the butter in a large skillet over high heat. Brown the chicken prettily on all sides, in batches, adjusting the heat as needed. Transfer the chicken to a large Dutch oven or casserole.
  • Pour off the butter from the skillet, wipe it clean and return it to the heat. Add the remaining 2 tablespoons butter. When the butter starts to foam, add the mushrooms and sauté for about 5 minutes. Sprinkle the flour over them, stir in the chicken broth and the sherry and simmer for 2 to 3 minutes. Season to taste with salt and pepper.
  • Halve artichoke hearts and arrange them between the chicken pieces. Pour mushroom-sherry sauce over them and cook in the oven, covered, for 40 minutes to an hour.

Nutrition Facts : @context http, Calories 505, UnsaturatedFat 18 grams, Carbohydrate 13 grams, Fat 35 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 14 grams, Sodium 885 milligrams, Sugar 2 grams, TransFat 1 gram

CHICKEN - RICE ROGER



Chicken - Rice Roger image

This is a recipe that came from an old 50's cookbook - The I Hate To Cook Book - this is a delicious recipe -

Provided by Chef mariajane

Categories     One Dish Meal

Time 1h

Yield 5-6 serving(s)

Number Of Ingredients 9

1/4 cup flour
2 tablespoons vegetable oil
2 1/2 lbs chicken thighs
3/4 cup uncooked rice
salt and pepper
1 tablespoon onion, grated
1/2 garlic clove, minced
1 (6 ounce) can mushrooms
2 chicken bouillon cubes, dissolved in 1 3/4 cups hot water

Steps:

  • Flour then brown chicken in a skillet with a little vegetable oil.
  • While it browns, put rice, salt and pepper in a greased casserole and strew the grated onion and garlic about.
  • Pour in the can of mushrooms, juice and all. Arrange chicken artfully on top, then pour bouillon over it. Cover and bake in a 350F oven for 1 hour.

CHICKEN RICE ROGER



Chicken Rice Roger image

Elegant enough for a Dinner Party or Holiday Meal yet simple and quick to put together ahead of time. Recipe can easily be doubled or tripled as needed.

Provided by Judith N.

Categories     Chicken Breast

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 7

1 (2 1/2 lb) fryer chickens
3/4 cup uncooked wild rice or 3/4 cup white rice
salt and pepper
1 (3 ounce) can sliced mushrooms
1/4 cup butter
1 tablespoon chopped onion
1 3/4 cups clear chicken broth (13 3/4 oz. can)

Steps:

  • Rinse chicken and dust with flour.
  • Brown chicken in a little oil.
  • Spray a casserole dish lightly with Pam or cooking oil.
  • Put in rice, salt and pepper to taste, and strew onion about.
  • Add mushrooms, juice and all.
  • Arrange chicken artfully on top, pour the chicken broth over all.
  • Dot with butter.
  • Cover and bake for 1 hour in a preheated 350 degree oven.

Nutrition Facts : Calories 909.7, Fat 51.1, SaturatedFat 18.3, Cholesterol 280.2, Sodium 663.9, Carbohydrate 23.8, Fiber 2.1, Sugar 1.6, Protein 84.8

CHICKEN RICE ROGER RECIPE - (5/5)



Chicken Rice Roger Recipe - (5/5) image

Provided by PRBixler

Number Of Ingredients 7

2-1/2-pound chicken (or packages frozen breasts or thighs,thawed)
3/4 cup uncooked rice
1 Tablespoon grated onion (or half a garlic clove, minced)
2 chicken-bouillon cubes dissolved in 1-3/4 cups water (or 2 teaspoon instant chicken bouillon)
salt, pepper
3-ounce can mushrooms juice and all
1/2 stick butter

Steps:

  • Flour and then brown the chicken in a little oil. While it browns, put the rice salt, and pepper in a greased casserole and strew the onion about. Put in the mushrooms, juice and all. Arrange the chicken artfully on top, pour the bouillion over it, and dot with the butter. Cover and bake at 350 degrees for an hour.

CURRIED CHICKEN (EASY)



Curried Chicken (Easy) image

"I Hate To Cook Book" is a delightful, funny and curious cookbook, copyrighted 1960 and was a girl's best friend. For the women who did it all, and was not predisposed to "liking" cooking to boot. This "Sunday Chicken" adaption is absolutely a lifesaver, for all of us, even now, in todays world. Just takes *chicken* and a couple other ingredients. Please give this your seal of approval--and most of all, *enjoy*.

Provided by Andi Longmeadow Farm

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

4 chicken pieces
1 tablespoon olive oil
1 teaspoon butter (optional)
1 small apple, chopped fine
1/4 cup onion, chopped fine
1 garlic clove, minced fine
1 teaspoon curry powder
1/4 teaspoon salt (optional)
1/4 teaspoon pepper
1 (10 1/2 ounce) can mushroom soup (I use low sodium)
1/2 cup half-and-half (I use skim)
1 pinch paprika

Steps:

  • Preheat oven to 350 degrees.
  • Spray baking dish with cooking spray.
  • Heat oil, (and butter if using) in a small skillet.
  • *Optional step*~I brown the chicken in this skillet first, on each side.
  • Remove chicken if browning and put in baking dish.
  • Or if you didn't brown chicken, just place salt and peppered chicken pieces in baking dish.
  • Add onion and apple, cook until soft over med/high heat.
  • Add garlic, cooking for 30 seconds.
  • Add curry powder, salt, and pepper.
  • Add soup and half and half, and cook until heated.
  • Ladle sauce over chicken, covering chicken.
  • Place in oven, bake, uncovered~for 1 hour, or until completely done. Chicken temp should be 160 degrees internally.

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