Chicken continued

April 20, 1999

Chicken continued page 1 | page 2

Pat Small of Clear Spring doesn't play golf, but she does make Golfer's Chicken, a recipe given to her by a friend in Baltimore.

She cleans house a lot, she says with a laugh. She puts the chicken in the oven and forgets about it while she does her chores. The chicken also can be cooked at a higher temperature and will be ready in an hour.

If you like sweet and sour flavoring, you'll like Golfer's Chicken, Small says.

We thank her for preparing it for our photo.

Golfer's Chicken

1 envelope dry onion soup mix
1 small bottle Russian dressing
8 to 10 ounces apricot jam
4 chicken breast quarters

Combine soup, salad dressing and jam, mix well until there are no lumps. Place chicken, slightly overlapping in oven-proof glass dish. Spread sauce over each piece. Place dish in middle of oven.

Bake at 225 degrees for 4 to 5 hours and go play golf. Or bake at 1 hour at 375 degrees.

photo: KEVIN G. GILBERT / staff photographer

Ann Shaffer of Falling Waters, W.Va., uses skinless chicken pieces to make her Chicken Rosemary. She says it has savory broth, is low-fat, flavorful, delicious and tastes good reheated.

2 1/2 pounds chicken pieces, skinless
1/4 cup oil (or less)

Combine, brown for 15 minutes, and pour off all but 2 tablespoons oil.

Add and simmer covered for 40 minutes:

1 1/2 teaspoons salt
1/4 teaspoon pepper
1 small onion, chopped
1 clove garlic
1 cup chopped celery with leaves
1/4 cup white wine or sherry
1 teaspoon rosemary
sour cream, to taste, optional

Remove chicken, strain broth and add heaping tablespoons of sour cream. Thicken broth or serve as is.

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