Cook's Exchange: Chicken is both versatile, economical

With the higher cost of food, the old slogan of "a chicken in every pot" will be put into practice once again.

On a couple of shopping and price-checking trips last week, chicken was relatively inexpensive. Whole chickens, breasts or thighs were some of the best deals I found. Thank goodness for a wealth of chicken recipes.

Chicken breasts at one warehouse store were $1.88 per pound. A friend and I split one of the largest packs, and each had enough for three meals. Each chicken breast is large enough to cut into two or three portions. Remember, 3 to 4 ounces of protein per person is plenty for a serving. Most dietary guidelines agree.

If it's a small family gathering at Thanksgiving, home cooks may want to make a chicken dish instead of dealing with a turkey or ham and save a few dollars and have an elegant meal, too.

My mom, who rarely cooked, made a wonderful chicken cooked in a wine, rosemary and Bing cherry sauce. She would serve it with nutty wild rice and broccoli or Brussels sprouts and a spinach and orange salad with poppyseed dressing. That meal never failed to impress her guests.

So, you stock up on chicken, whole or parts, then what do you do? No one wants baked chicken, no matter how tasty, every other day. Chicken is one of the most versatile meats. It works for quick weeknight dinners or an elegant dinner party or even for a salad.

Ease of preparation is another plus for serving chicken frequently. Some dishes will have family and guests thinking you've been working it in the kitchen.

Reader Brenda Roberts wanted a recipe for a healthier chicken curry, and Betty Bailey of Bradenton has just the recipe for her.

Another reader, Eran Shaw of Perkinston, Miss., shares her mirliton and chicken soup. If the budget is tight for Thanksgiving, I also offer a couple of recipes that would work at any holiday table. No one will feel the least bit slighted without a turkey.

"A reader, Brenda Roberts, asked for a recipe for chicken curry, and I have one that everyone loves," Bailey said. "It is called

East India Chicken Curry, and is on Page 428 in my old 'Joy of Cooking' cookbook."

Bailey also said that a fryer or even a rotisserie chicken can be used in the recipe. Rotisserie chickens can be as inexpensive as a fryer and much easier on the cook.

"When I serve, I put a piece of chicken, when I use boneless chicken breasts, on the plate, along side of a nice helping of rice and then spoon the vegetables and juices on top of the rice. It makes a nice presentation meal for company or family," Bailey said.

"Remember, too, that I always use more onion and green pepper. This makes a skillet full and really makes the meal," she said.

EAST INDIA CHICKEN CURRY

Coat chicken with seasoned flour, if needed, and brown in1/4 cup butter. I use canola oil, just until lightly browned. Drain and put chicken in a 9-by-13-inch pan or casserole.

In same skillet in which you browned chicken, saute1/4 cup diced onion (Bailey uses 1 whole onion) and 1/2 cup diced green bell pepper (Bailey uses 1 whole pepper), 1 minced garlic clove, 1- 1/2 to 3 teaspoons curry powder and1/4 teaspoon thyme. Saute until flavor is mixed in well. Add 2 cups diced tomatoes, juice and all. Simmer until pan is deglazed. Pour this over the chicken and bake uncovered about 40 minutes and chicken is tender.

During the last 5 minutes of baking, sprinkle 3 to 4 tablespoons raisins or currants on top. Serve with rice.

-- Submitted by Betty Bailey from "The Joy of Cooking"

ERAN SHAW'S MIRLITON CHICKEN SOUP

3 cubed mirlitons, skin on (1/4-inch or 1/2-inch cubes)

1 (10-1/4-ounce) cream of chicken soup

1 (14.5-ounce) can chicken broth

1- 1/2 handfuls of pasta, your choice (I prefer small bowtie in this dish)

Place mirlitons in pot and add enough water to cover mirlitons plus one inch. Add broth. Bring to boil then simmer until almost tender. Add chicken soup on top. When mirlitons are tender stir briskly. Bring to a boil, add pasta.

If dry pasta is used or is too much water has cooked out, add more "hot" water if needed. Also if dry pasta is used instead of precooked pasta bring to a boil after adding pasta and boil for 5 minutes, stirring occasionally. Be sure not to overcook pasta. Then, remove from heat source, place spoon handle between lid and pot to help prevent boiling over. Let sit for at least 15 minutes or until pasta is tender. The pasta can overcook if left too long. Stir before serving.

-- Submitted by Eran Shaw

Here are two easy company dishes that makes a home cook shine.

BUTTERMILK PECAN CHICKEN

1 cup buttermilk

1 large egg, lightly beaten

1 cup ground pecans (see note)

3/4 cup fine, dry breadcrumbs (store-bought)

2 teaspoons paprika

1- 1/2 teaspoons salt

1/8 teaspoon pepper

1/2 cup all-purpose flour

8 boneless, skinless chicken breasts

1/3 cup butter, melted

1/4 cup coarsely chopped pecans (see note

Preheat the oven to 350 degrees. Combine buttermilk and egg in a shallow dish. Combine ground pecans and next 4 ingredients in another shallow dish. Place flour in a third shallow dish; dredge chicken in flour. Dip in buttermilk mixture; drain. Dredge chicken in pecan mixture. Place chicken on a rimmed baking sheet coated with cooking spray. Drizzle chicken with melted butter; sprinkle with chopped pecans. Bake uncovered, for 20-25 minutes or until done.

Note: Let your food processor be your new best friend for such jobs as grinding a cup of pecans. It'll also do a good job at coarsely chopping them.

-- From "The Best of Mr. Food Cookbook Series," published by Oxmoor House Inc.

SIMPLE CHICKEN CORDON BLEU

6 boneless, skinless, chicken breast halves (1- 1/2 to 2 pounds total)

1/2 teaspoon salt

1/8 teaspoon black pepper

6 slices (6 ounces) deli ham (see Options)

6 slices (6 ounces) Swiss cheese

3/4 cup plain dry bread crumbs

3 tablespoons butter, melted

1 tablespoon dried parsley

2 garlic cloves, minced

Preheat the oven to 425 degrees. Coat a 9-by-13-inch baking dish with nonstick cooking spray. Season the chicken breasts with the salt and pepper and place in the baking dish. Top each with a slice of ham, then a slice of cheese.

In a small bowl, combine the remaining ingredients; mix well and spread over the cheese slices. Bake for 18 to 20 minutes, or until the topping is golden and no pink remains in the chicken.

Options: There are many varieties of deli and specialty hams available, and using a different one each time you make this will constantly give you different flavors.

-- From "The Best of Mr. Food Cookbook Series," published by Oxmoor House Inc.

Help needed

Rosie Marie Grace-Lewis needs two dessert recipes, one for a caramel cake with caramel icing and a buttermilk pie.

"I had them, but I lost them in the storm (Katrina)," said Lewis.

Readers, check your files for these recipes. I know some of you have these two recipes. Please send them to me to share them with Lewis before Thanksgiving. Remember, Thanksgiving is only two weeks away and Hanukkah and Christmas are not far behind.

Lewis has sent in her request for holiday recipes; have you sent yours? If you have lost a favorite recipe or need a particular recipe, let me know. Readers and I will do our best to find them for you in time for the holidays.

Andrea Yeager, can be reached at ayeager51@cableone.net and takes requests at Cook's Exchange, P.O. Box 4567, Biloxi, MS 39535-4567.

This story was originally published November 12, 2014 at 12:00 AM with the headline "Cook's Exchange: Chicken is both versatile, economical."