Chicken with Olives and Capers

2lb cooked chicken pieces                          2 1/2 tbsp capers
1/4 cup plain flour                                       4 tsp caper liquid
1 tsp salt                                                   2 1/2 tbsp water
1/4 tsp pepper                                            2 1/2 tbsp chopped parsley
2 cloves garlic, crushed                               2 1/2 tbsp chopped chives
1/2 cup sliced stuffed olives

1. Toss chicken pieces in flour seasoned with salt and pepper.
2. Melt the butter in large frypan and brown the chicken pieces on all sides.
3. Mix together the remaining ingredients and pour over chicken. Cover and cook for 10 min.

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Bacon Fried Chicken

1 leftover chicken, cut up
1/4 cup plain flour
1 tsp salt
1/4 tsp pepper
1/2 lb bacon

1. Toss the chicken pieces in flour seasoned with salt/pepper.
2. Cut bacon into small bits and put on bottom of large frypan.
3. Place chicken pieces on top of bacon and cook, uncovered, over a low heat for about 20 min or until chicken is heated through. Turn chicken often.

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Indonesian Fried Chicken

1 tsp vinegar
1 clove crushed garlic
1/4 tsp pepper
1 cup water
3lb cooked chicken pieces
oil for deep frying

1. Mix together vinegar, garlic, pepper and water.
2. Marinate the chicken for 1 hr.
3. Drain and dry chicken pieces.
4. Deep fry in hot oil until golden brown. 

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Easy Chicken Curry Soup

2 cans cream of chicken soup
2 cups of milk
2 1/2 tbsp chopped chives
2 tsp curry powder
paprika
slivered lemon rind
1 hard boiled egg

1. Mix together the soup and milk until well blended.
2. Add the chopped chives and curry powder.
3. Chill for several hours and serve garnished with paprika, lemon rind and egg.
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Clam and Chicken Spread

6 oz minced clams
1 cup minced cooked chicken
1/4 lb cream cheese
1 1/2 tbsp chopped onion
1 1/2 tbsp mayonnaise
salt and pepper
toast strips
chopped parsley

1. Drain clams but save liquid.
2. Mix clams in with chicken and cream cheese. Add enough clam liquid to make it spreadable.
3. Mix in onion, mayo, salt and pepper to taste.
4. Serve with toast strips and garnish with chopped parsley.

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Chicken Pancakes

1 cup plain flour                            2 cups milk
1/4 tsp salt                                   3 egg yolks
1 egg                                           grated rind of 1/2 lemon
1 1/4 cup milk                               2 tbsp lemon juice
                                                    3 tbsp chopped parsley
                                                    1 tsp salt
Filling:                                           1/2 teaspoon pepper
1/2 lb cooked chicken                   
3 tbsp butter                               
1/2 cup plain flour                        

1. Sift together flour and salt. Add egg and milk and beat until smooth.
2. Melt some butter in a frypan and pour in enough batter to cover bottom. Cook until bubbles burst. Turn over and cook on other side. Repeat until all batter is used.
3. Chop chicken.
4. Make white sauce by melting the butter in a saucepan, adding the flour and gradually stirring in the milk. Cool slightly and mix in the egg yolks.
5. Add the lemon rind, lemon juice, parsley, salt and pepper.
6. Mix half the sauce with the chopped chicken.
7. Put some chicken mixture on each of the pancakes and roll up.
8. Place in a buttered baking dish. Pour remaining sauce over pancakes.
9. Bake in 400 degree (F) oven for about ten minutes or until pancakes are heated through.

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Brazil Nut Pilaf

1/2 cup coarsely chopped Brazil nuts                           2 stalks celery, diced
1/2 lb mushrooms sliced                                             1 tsp salt
5 tbsp butter                                                               1 cup rice uncooked
2.5 cups chicken stock                                                3 cups diced chicken cooked

1. Saute Brazil nuts/mushrooms in butter for 5 minutes in saucepan.
2. Add chicken stock, celery and salt and bring to boil.
3. Add rice and mix well.
4. Cover and simmer 15 minutes or until rice is ready.
5. Add chicken, cover and simmer 10 minutes.

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Apple Chicken

1 onion finley chopped                    1/4 tsp ginger

2 cooking apples chopped                1 cup chicken stock

1/4 cup butter                                 1 cup milk

1/3 cup plain flour                            1/2 cup cream

curry powder to taste                         2.5 tbsp lemon juice

1.5 tsp salt                                      3 cups diced cooked chicken

1/4 tsp pepper                                 4 cups hot cooked rice

1. Saute onion and apples in butter until onion is transparent.

2. Stir in flour, curry powder, salt, pepper, and ginger.

3. Stirring constantly, add the chicken stock, milk and cream to apple mixture. Cook until thick. Cover and cook over low eat for ten minutes.

4. Add lemon juice and chicken and heat through.

5. Serve with rice.

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Leftover Chicken Stew

2 cups leftover chicken gravy                1.5 tsp chopped parsley
1/4 cup sherry                                     1 tsp salt
2 tsp Worcestshire sauce                     1/4 tsp pepper
2.5 tbsp currant jam                              2 cups diced cooked chicken

1. Mix together the gravy, sherry, Worcestire sauce, jam, parsley, salt and pepper in a large saucepan. Heat, stirring constantly.
2. Add chicken and cook until heated.

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Creamed Chicken

cut up cooked chicken             1/4 tsp pepper
1/4 cup plain flour                    1 cup cream
1 tsp salt                                2.5 tbsp chopped
pinch cayenne                        parsley
1 tsp celery salt

1. Toss the chicken pieces in the flour seasoned with salt, cayenne, celery salt and pepper.
2. Put the chicken pieces into a covered casserole dish.
3. Pour the crea mover the chicken, cover and cook ina 350F oven for about 20 minutes.
4. Uncover, sprinkle with parsley and bake for another 10 minutes.

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Steven's Chicken

This is a great leftover chicken recipe dish, easy to do. Here's what you'll need:
3 cups cubed leftover cooked chicken               white pepper
3 cups cream                                                  pinch cayenne
4 tsp paprika                                                   4 tsp cornstarch
salt                                                                 1.5 tbsp cream

1. Place chicken in top of double boiler with paprika, cream, salt/pepper to taste, and cayenne.
2. Put over simmering water for 20 minutes.
3. Mix cornstarch with 1.5 tbsp cream and add chicken and stir. Cook until thick.
Serves 6

Baked Chicken with Onions

3lb of leftover chicken pieces (preferably with any flavored skin removed)
1/2 teaspoon ground ginger
1/2 teaspoon marjoram
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon paprika
6 onions thinly sliced
1/2 cup chopped parsley
1 cup (250ml) water

1. Rub the chicken with the mixture of the ginger, marjoram, salt, pepper, and paprika.
2. Place half of the onions in a buttered baking dish. Put the chicken pieces on top and then cover with the remaining onions. Pour on the cup of water.
3. Cover tightly and bake in a 300°F (150°C) oven for 2 hours or until chicken is tender.

Serves 4-6

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