Shop Cheap

So much chicken, so few recipes. To remedy that problem, recipe researcher Sheila Kern went to the Shop Cheap Kitchen and came out with 5 different ways to prepare chicken. Whole chicken is on sale this week at Safeway for 79-cents a pound; parts are a good buy, too at Raley's. We also have recipes that include grapes (on sale at Save Mart) and avocado (great price at Henry's). Enjoy

 Braised Chicken with Lemon and Olives Recipe

From www.cdkitchen.com

Makes 4 servings

Ingredients

4 tablespoons vegetable oil

1/2 cup flour

1 teaspoon salt

1/2 teaspoon pepper

1 whole chicken cut in pieces, with bones

1/2 onion

2 cloves garlic

1 lemon

1/3 cup Kalamata olives

2 Roma tomatoes

2 sprigs thyme

1/2 bottle white wine

Additional salt and pepper

Bread

Directions

Heat oil in a large Dutch oven or other large pot over medium high heat.

On a plate, mix flour, salt and pepper. Pat chicken pieces dry with paper towels. Dredge skin side of chicken in flour then place flour side down in preheated pan. Season non-floured side of chicken with salt and pepper. If chicken does not all fit in one layer, work in two batches. Saute chicken for 3-4 minutes until browned on one side.

Meanwhile, slice onion into 1/4-inch pieces and crush garlic with the back of a chef's knife. Flip chicken over and add onion and garlic to pan, tucking down between chicken pieces. Saute for about 3 minutes until onion start to soften.

Peel 1/2 of lemon with a vegetable peeler. Use a sharp knife to cut lemon into strips 1/8th inch thick. Cut tomatoes into a large dice. Add lemon strips, olives, tomatoes and thyme to the pot with the chicken, tucking ingredients in between the chicken pieces. Add the wine to the pot making sure it comes about half way up the chicken without submerging it completely. Bring the flame to high to bring the wine to a boil. Season liquid with a bit of extra salt and pepper. Reduce heat to medium, cover pot with a lid and braise chicken for about 15-20 minutes, depending on the size of the chicken pieces, until cooked through. Remove from heat. Taste liquid for seasoning and adjust with salt and pepper if necessary. Serve chicken with the braising liquid and bread to sop it up.

Broiled Chicken With Herb Butter

From www.cdkitchen.com

Makes 4 servings

Ingredients

3 tablespoons butter or margarine, softened

3 tablespoons minced shallots or onion

1/2 teaspoon each thyme leaves and rubbed sage

1 teaspoon dry tarragon

1/4 teaspoon each salt and pepper

1 1/2 teaspoon grated lemon peel

1 whole (3 to 3 1/2-pound) frying chicken, quartered

1/4 cup dry white wine or regular strength chicken broth

Directions

In a small pan, thoroughly combine butter, shallots, thyme, sage, tarragon, salt, pepper, and lemon peel. Set aside.

Reserve chicken neck and giblets for other uses, if desired. Rinse chicken and pat dry. With a sharp knife, cut small slits in skin over breasts, thighs, and meaty part of wings. Push small amounts of butter mixture through slits between skin and flesh, using about 3/4 of the butter mixture and dividing it evenly among chicken quarters.

Melt remaining butter mixture over low heat and stir in wine. Remove from heat. Arrange chicken quarters, skin side down, on a rack in a broiler pan.

Broil 6 to 8 inches below heat for 15 minutes, brushing several times with butter mix¬ture. Turn chicken over and continue to broil, brushing occasionally with butter mixture, until meat near thighbone is no longer pink when slashed (15 to 20 more minutes).

Beer Can Chicken

From www.foodnetwork.com

Yield: 4 servings

Ingredients

1 (4-pound) whole chicken

2 tablespoons vegetable oil

2 tablespoons salt

1 teaspoon black pepper

3 tablespoons of your favorite dry spice rub

1 can beer

Directions

Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.

Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.

Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

Grilled Citrus Chicken Under a Brick

From www.epicurious.com

Bon Appétit | May 2008

Yield: Makes 4 servings

Ingredients

1 cup fresh orange juice

1/3 cup fresh lime juice

1/4 cup fresh lemon juice

2 tablespoons olive oil

1 tablespoon finely chopped fresh oregano

3 teaspoons salt, divided

2 teaspoons finely chopped fresh rosemary

1 garlic clove, chopped

1 whole chicken (about 3 3/4 pounds), neck and giblets removed, butterflied

1 teaspoon Hungarian sweet paprika

1 teaspoon black pepper

Nonstick vegetable oil spray

1 1/2 oranges

2 foil-wrapped bricks or 1 cast-iron skillet

Directions

Whisk juices, olive oil, oregano, 1 teaspoon salt, rosemary, and garlic in glass baking dish. Add chicken to marinade. Turn to coat; chill 2 hours, turning occasionally. (Can be made 1 day ahead. Keep chilled).

Mix remaining 2 teaspoons salt, paprika, and pepper in small bowl.

Spray grill rack with nonstick spray. Prepare barbecue (medium heat). Slice 1/2 orange into 1/4- to 1/8-inch-thick slices. Remove chicken from marinade; pat dry. Loosen skin from chicken breast and slide 1 to 2 orange slices between skin and breast. Loosen skin from thighs and slide 1 to 2 orange slices between skin and thighs. Rub paprika mixture over both sides of chicken. Place chicken, skin side down, on grill. Place foil-wrapped bricks or cast-iron skillet atop chicken (if using bricks, position 1 brick over top half of chicken and 1 brick over bottom half). Cover and grill until skin is crispy and brown, about 15 minutes. Remove bricks or skillet. Using tongs or 2 large spatulas, turn chicken. Replace bricks or skillet and cook, covered, until chicken is cooked through, about 20 minutes longer. Let chicken rest 10 minutes.

Meanwhile, place whole orange on grill and cook until slightly charred, turning often, about 1 minute. Cut into wedges and serve alongside for squeezing over chicken.

Honey-Mustard Chicken

From www.eatingwell.com

Makes 4 servings

Ingredients

3 tablespoons honey

3 tablespoons grainy mustard

1 tablespoon canola oil

1 1/2 teaspoons curry powder, preferably Madras

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1 3-pound chicken, skin removed, trimmed and cut into 8 pieces

Directions

Preheat oven to 400°F. Line a baking sheet with aluminum foil, coat a rack with cooking spray and set it on top.

Combine honey, mustard, oil, curry powder, salt and pepper in a small bowl. Brush chicken pieces all over with the mustard glaze; set the pieces on the rack.

Bake, basting occasionally, until the chicken is golden on the outside and no longer pink in the center, about 35 to 40 minutes.

Grape Sorbet Recipe

From www.frenchfood.about.com

Makes 6 servings

Ingredients

4 cups chilled grapes (any variety)

1/3 cup granulated sugar

2 tablespoons lemon juice

Directions

Process the grapes and sugar in a food processor or blender for 2 to 3 minutes, until the sugar is completely dissolved and the grape skins are pulverized. Press the mixture through a fine-mesh sieve and discard the solids. Stir the grape puree with the lemon juice and freeze the mixture in an ice-cream maker according to the manufacturer's instructions.

Strawberry, Melon and Avocado Salad

From www.familyoven.com

Makes 4 servings

Ingredients

1/4 cup honey

2 tablespoons sherry vinegar or red-wine vinegar

2 tablespoons finely chopped fresh mint

1/4 teaspoon freshly ground pepper

Pinch of salt

4 cups baby spinach

1 small avocado (4-5 ounces), peeled, pitted and cut into 16 slices

16 thin slices cantaloupe (about 1/2 small cantaloupe), rind removed

1 1/2 cups hulled strawberries, sliced

2 teaspoons sesame seeds, toasted (see Tip)

Directions

Whisk honey, vinegar, mint, pepper and salt in a small bowl.

Divide spinach among 4 salad plates. Arrange alternating slices of avocado and cantaloupe in a fan on top of the spinach. Top each salad with strawberries, drizzle with dressing and sprinkle with sesame seeds.

TIP: To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool. MAKE AHEAD TIP: The dressing will keep, covered, in the refrigerator for up to 1 day.

Alpine Muesli with Red and Green Grapes

From www.foodfit.com

Makes 4 servings

Ingredients

1 cup rolled oats

ground cinnamon to taste

3 tablespoons raisins

1/2 cup skim milk

3 tablespoons chopped walnuts

1/2 cup seedless green grapes

1/2 cup seedless red grapes

Directions

Place the oats, cinnamon and raisins in a bowl. Add the milk. Cover and refrigerate overnight.

Stir in the nuts and grapes when ready to serve.

Chicken Quesadillas With Avocado-Cucumber Salsa

From www.nytimes.com

Yield: 4 servings

Ingredients

1 avocado, peeled, pitted and diced small

2 Kirby cucumbers, peeled and diced small

2 tablespoons finely chopped red onion

1 1/2 tablespoons chopped fresh cilantro

1 1/2 teaspoons finely grated lime zest

1 tablespoon freshly squeezed lime juice

1/2 jalapeño, seeded, if desired, and finely chopped

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1/2 pound cooked chicken, shredded (about 1 1/3 cups)

1/4 pound Monterey Jack cheese, grated (about a cup)

8 6-inch corn tortillas

Olive oil, for brushing

Directions

In a bowl, mix together the avocado, cucumbers, red onion, cilantro, lime zest, lime juice, jalapeño, salt and pepper.

Sandwich some of the chicken and cheese between two tortillas; repeat with the remaining chicken, cheese and tortillas. Brush the top and bottom of each quesadilla lightly with oil.

Heat a large, nonstick skillet over high heat until very hot. Cook the quesadillas, in batches, if necessary, until the cheese melts and the tortillas are crisp and golden, 1 1/2 to 2 minutes per side.

Cut into wedges and top with some of the salsa.