Jones Heritage Farms

Ingredients
2 tablespoons Butter -- sweet
Salt to taste
1 large chopped Onion
Pepper to taste
3 tablespoons Paprika
1/4 teaspoon Marjoram
3 tablespoons Oil
1 cup Chicken stock
1 Chicken (4 lb)
2 tablespoons Sour cream
1 Green Bell Pepper
3 tablespoons heavy Cream
1 Red Bell Pepper
1 tablespoon fresh Parsley
4 Large Tomatoes
Approx. Cook Time: 1:00

Instructions
Melt butter in a large Dutch oven over medium-low heat. Add the onion and saute, stirring occasionally, until softened; about 5 minutes. Add the paprika and stir until the onions turn reddish brown. In a large skillet, heat the oil over medium heat until it sizzles. Brown the chicken on all sides. Drain on a paper towel. Transfer the chicken to the Dutch oven with the onions. Add the peppers and cook over medium heat, stirring, for five minutes. Stir in the tomatoes, salt and pepper, marjoram, and the stock, then reduce the heat to low, cover the pot tightly, and simmer until the chicken is very tender; about 40 minutes.

Meanwhile, in a small bowl, whisk together the sour cream and heavy cream. With a slotted spoon, transfer the chicken to a heated platter. Whisk a little of the hot sauce into the sour cream mixture, then add the mixture to the sauce in the Dutch oven. Reduce over high heat until slightly thickened. Serve the chicken with the sauce spooned over it, sprinkled with a little paprika and parsley.

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Ingredients
3 To 31/2 lb. chicken (cut into serving pieces)
1 cup Sour cream
2 medium Onions (chopped)
1/2 teaspoon Of parsley flakes
1 large Green pepper (chopped)
1 teaspoon Of black pepper
1 large Tomato (chopped)
Salt (to taste)
1 Tablespoon -- sweet paprika
3/4 cup Of water

Instructions
In a six quart dutch oven saute, onion, green pepper,tomato, for 3 minutes.
Add chicken,paprika, black pepper,water,parsley. Cover and cook very slowly on low heat until chicken is tender. Stir occasionally. Mix in sour cream before serving. Add salt to taste.

Serve it on boiled rice, egg noodles, boiled potatoes or home made dumplings.
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Ingredients
6 oz Ground raw chicken
1 8-oz container soft-style cream cheese with chives and onion
1/4 c Shredded carrot
20 3 1/2" wonton wrappers
1 tb Cooking oil
Marinara sauce or spaghetti
Sauce, warmed

Instructions
Stir together chicken or turkey, cream cheese, and carrot in a medium
mixing bowl; set aside. Place about 1 Tbsp of filling in the center of each wrapper. Brush edges with water. Fold one corner over to the opposite corner, forming a triangle. To seal, press edges together or use a pastry
wheel. Bring a large amount of water and the cooking oil to boiling in a
Dutch oven. Drop ravioli into the water. Reduce heat and simmer,
uncovered, for 3 to 4 minutes or till no pink remains in the chicken
or turkey. Remove ravioli with a slotted spoon. Drain on paper
towels. Divide ravioli among 4 serving plates. Ladle warm sauce over
ravioli. To freeze, place uncooked ravioli in a freezer container; seal,
label, and freeze for up to 3 months. To cook frozen ravioli, drop
into boiling water as directed above, cooking for 5-6 minutes.
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Ingredients
2 1/2 cups Water
1 cup uncooked Brown Rice
1 1/2 teaspoons Chicken bouillon powder
Chicken breast halves *
2 1/2 cups Water
1/2 teaspoon Curry powder
1/4 teaspoon Salt
2 cups Unsweetened Orange juice
2 tablespoons Cornstarch
2 tablespoons Dry Sherry
1 teaspoon Ground Ginger
1 teaspoon Grated Orange rind
2 cups Diagonally sliced Celery
Lg sweet Red Pepper **
Lg Green Pepper **

Instructions
6 oz each ** seeded and cut into julienne strips Combine 2 1/2 cups water, rice, and bouillon powder in a med saucepan; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until liquid is absorbed. Combine chicken, 2 1/2 cups water, curry powder, and salt in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is tender; drain. Bone chicken, and cut into bite-size pieces; set meat aside.
Combine orange juice, cornstarch, sherry, and ginger in a small bowl, stirring until cornstarch is dissolved; set aside. Coat a large nonstick skillet with Pam; place over med-hi heat until hot. Add celery and peppers, and saute until crisp-tender. Stir in reserved chicken and orange juice mixture; bring to a boil. Cook 1 minute, stirring constantly, until thickened. To serve, spoon chicken mixture over hot, cooked rice.

Ingredients
11 pounds (4 Med) Cut Up Fryers
4 quarts Cold Water
3 tablespoons Parsley Flakes
4 Med Carrots, Peeled & Chopped
4 teaspoons Salt
1/2 teaspoon Pepper
2 teaspoons Basil

Instructions
Combine all ingredients in a large kettle or Dutch Oven. Cover and cook over high heat until water boils. Reduce heat and simmer until meat is tender, about 1 1/2 hours. Remove from the heat. Strain broth and refrigerate until fat can be skimmed. Cool the chicken and remove the bones and discard along with the skin. Put chicken into 6 1-pint containers with 1/2 inch space at top. Pour skimmed chicken broth into six more 1-pint containers leaving 1/2 inch space at top. Seal and label containers with contents. Freeze and use within 3 months.

Ingredients
3 or 4 boneless chicken breasts
2 or 3 cloves garlic, finely chopped
Butter as needed
Mozzarella cheese
1 can mushrooms, sliced
Grinder rolls

Instructions
Saute chicken and garlic in butter. Add mushrooms and cook through. Toast buns: Or place open, upside down in butter and garlic to toast. Arrange chicken on buns; top with mushrooms and Mozzarella.

Ingredients
3/4 cup Onion - half fine cut and rough cut.
3/4 cup Bell pepper - fine cut.
3/4 cup Celery - fine cut.
3 Little green onions - fine
1 large Clove garlic - fine chop.
2 teaspoons Cajun chicken spice mixture.
3 Pats butter.
3 tablespoons Dry roux.
3 cups Chicken broth.
2 Chicken breasts.

Instructions
Pre-cook the chicken breasts in microwave for about 10 minutes on high. Set aside to cool. When cool, pull into strips about the size of a small finger. (You could use an equal amount of leftover roast chicken.) Singe the rough cut onions in cast iron skillet over medium high heat. When lightly browned (3-5 minutes). Add the rest of the vegetables, the garlic and the spices. Add butter and sizzle over medium heat until the vegetables are limp, about 5 minutes. Stir in the dry roux. Then stir in the chicken broth and simmer uncovered over low heat for 15 min. Add the chicken and continue to simmer for another 10-15 minutes. The sauce should be about as thick as a thin gravy. Serve over rice. Makes two generous servings.

Ingredients
1 1/2 pounds Chicken breast halves Skinned
6 cups Water
1 Bouquet Garni*
20 ounces Frozen broccoli spears
2 tablespoons Corn oil margerine
1/4 cup (+ 1 Tb) All purpose flour
1/2 cup Evaporated skim milk
3 tablespoons Cooking sherry
1/2 teaspoon Salt
1/8 teaspoon White pepper
1/4 cup Grated parmesan cheese Divided

Instructions
1. Place chicken in a Dutch oven; add water and *Bouquet Garni (3 sprigs fresh parsley, 1 bay leaf, 6 whole black peppercorns, 1/2 tsp dried whole thyme, all enclosed in a double layer of cheesecloth and tied securely). Cover and bring to a boil. Reduce heat, and simmer 25 minutes or until chicken is done. Remove chicken and Bouquet Garni from broth, reserving 2 cups broth. Discard Bouquet Garni. Chill reserved broth, and skim congealed fat from surface. Bone and slice chicken; set aside.
2. Cook broccoli according the package directions. Drain well. Arrange broccoli spears crosswise in a 13x9x2" baking dish. Set aside. Melt margerine in a large skillet over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add reserved broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in milk, sherry, salt, and pepper.
3. Pour half of sauce over broccoli and top with chicken slices. Add 2 tablespoons cheese to remaining sauce in skillet; stir until well blended, and pour over chicken. Sprinkle with remaining 2 tablespoons cheese, and bake at 350F for 20 minutes or until casserole is thoroughlyheated and top is golden brown.

Ingredients
1 Chicken - cut up
28 cans Tomatoes
10 milliliters Garlic - peeled
8 Pearl onions - peeled
1/4 cup Flour
6 Tomato paste
2 teaspoons Salt
2 teaspoons Sugar
1/8 teaspoon Pepper
1 Bay leaf
1/4 cup Oil

Instructions
Contributed to the echo by: Ellen Cleary Chicken Cacciatoria Rub chicken with garlic. Mince garlic and save. Combine flour, 1 tsp salt, and pepper in large paper bag; shake chicken pieces until coated. Heat oil in Dutch oven. Brown chicken a few pieces at a time on all sides; drain on absorbent paper. Pour off any oil remaining in pan. Return chicken to Dutch oven. Add garlic, tomatoes, tomato paste, onions, sugar, 1 tsp salt, and bay leaf.
Cover. Basting occasionally with sauce in the pan, simmer 1 hour or until chicken is tender.

Ingredients
1/3 cup All-purpose flour
1/3 cup Cooking oil
3 cups Water
12 ounces Fully cooked smoked sausage
2 cups Chopped cooked chicken
2 cups Sliced okra OR one 10-oz
1 cup Chopped onion
1/2 cup Chopped green pepper
1/2 cup Chopped celery
4 Cloves garlic -- minced
1 teaspoon Salt
1/2 teaspoon Pepper
1/4 teaspoon Ground red pepper

Instructions
For roux, in a heavy 2-quart saucepan stir together flour and oil till
smooth. Cook over medium-high heat 5 minutes, stirring constantly. Reduce
heat to medium. Cook and stir constantly about 15 minutes more or till a dark, reddish brown roux forms. Cool.

In a 3 1/2, 4-, 5-, or 6-quart crockery cooker place water. Stir in
roux. Add sausage, chicken, okra, onion, green pepper, celery, garlic,
salt, pepper, and red pepper. Cover; cook on low-heat setting for 10-12
hours or on high-heat setting for 4 1/2 to 5 hours.
Skim off fat. Serve over rice. Makes 6 servings.

Ingredients
4 pounds Frying chicken pieces
1 tablespoon Vegetable oil
3 Carrots - diced
1 Onion - minced
7 Inch zucchini - diced
2 Cloves garlic - minced
1/4 cup Raisins
6 Peppercorns
3 Whole jalapeno peppers
1/2 pound Chorizo sausage

Garnish:
2 cups Chicken broth
1 Whole orange
10 ounces Can tomatoes

Instructions
In Dutch oven, saute chicken pieces in vegetable oil until browned; remove and set aside. Pour off all but 2 tablespoons grease from pan. Add onion, garlic, and peppercorns. Remove sausage from casing, add to onion mixture and saute for 5 to 7 minutes; drain off grease. Add chicken broth and tomatoes; simmer, uncovered until sauce is reduced by a third. Return chicken to mixture. Cover and simmer 20 minutes. Add carrots and cook for 5 minutes. Add zucchini, raisins, and peppers; cook for an additional 10 minutes or until chicken is tender and vegetables are crisp-tender. Garnish with orange slices to bring out the sweetness of the raisins.