Post by JJ Judkins on Jun 7, 2005 0:19:34 GMT -6
**Exported from Cookbook Wizard Recipe Software**v2.0
Recipe Name: Aggie Chicken
Cuisine: Poultry
Category: Poultry
Preparation: bake
Temperature:
Servings: 4
Ingredients:
10 Chicken thighs, or cut up
1 ts Oregano or less to taste
Whole chicken or equivalent
POST-GRADUATE REFINEMENTS
3/4 c Rose wine or what ever you
(not in original recipe)
Have, type is not critical 1/2
ts Crushed red pepper flakes
1/4 c Soy Sauce
More or less to taste
2 Crushed garlic cloves or
1/2 Onion, finely chopped
Instant, not garlic powder 2
tb Corn starch, dissolved in
1 ts Ground ginger
1 c Cold water
1 tb Brown sugar
Instructions:
Bake at 350 for about 1 1/4 hrs or until done. You shouldn't need any
salt because of soy sauce. I haven't baked this in years and use a
pressure cooker instead. On mine is done at 10 lbs pressure in only
25 minutes. I like to thicken gravy with cornstarch after chicken is
done by removing chicken first then adding water/cornstarch solution.
Don't add cornstarch directly to hot sauce or you will have a mess.
Dissolve in water first, add to gravy, bring to boil while stirring.
Need more gravy? No problem, double up on wine/soy sauce mixture
before cooking. I almos always use a cup or more of wine and a little
more soy sauce. SERVE OVER RICE. Use long grain rice in 2:1 ratio
such as 2 cups water & 1 cup uncooked rice. Bring salted water to
boil and then add rice & return to boil. Reduce to very low heat and
cook 20-25 mins after partially covering leaving air gap and watch out
for boil-over (I set about half off of burner). I call this Aggie
Chicken because it was a favorite and easy dish which my roommates and
I prepared while we attended Texas A&M University and lived off
campus. The pepper flakes and onions were not in the original recipe
which I have adapted at home. I have to have (frozen - Not canned)
baby english peas to go with this. From the kitchen of Wayne
McDonald, Class of '74 Submitted By HENRY KASTEN On 10-24-94
-------------v2.0
Recipe Name: Aggie Chicken
Cuisine: Poultry
Category: Poultry
Preparation: bake
Temperature:
Servings: 4
Ingredients:
10 Chicken thighs, or cut up
1 ts Oregano or less to taste
Whole chicken or equivalent
POST-GRADUATE REFINEMENTS
3/4 c Rose wine or what ever you
(not in original recipe)
Have, type is not critical 1/2
ts Crushed red pepper flakes
1/4 c Soy Sauce
More or less to taste
2 Crushed garlic cloves or
1/2 Onion, finely chopped
Instant, not garlic powder 2
tb Corn starch, dissolved in
1 ts Ground ginger
1 c Cold water
1 tb Brown sugar
Instructions:
Bake at 350 for about 1 1/4 hrs or until done. You shouldn't need any
salt because of soy sauce. I haven't baked this in years and use a
pressure cooker instead. On mine is done at 10 lbs pressure in only
25 minutes. I like to thicken gravy with cornstarch after chicken is
done by removing chicken first then adding water/cornstarch solution.
Don't add cornstarch directly to hot sauce or you will have a mess.
Dissolve in water first, add to gravy, bring to boil while stirring.
Need more gravy? No problem, double up on wine/soy sauce mixture
before cooking. I almos always use a cup or more of wine and a little
more soy sauce. SERVE OVER RICE. Use long grain rice in 2:1 ratio
such as 2 cups water & 1 cup uncooked rice. Bring salted water to
boil and then add rice & return to boil. Reduce to very low heat and
cook 20-25 mins after partially covering leaving air gap and watch out
for boil-over (I set about half off of burner). I call this Aggie
Chicken because it was a favorite and easy dish which my roommates and
I prepared while we attended Texas A&M University and lived off
campus. The pepper flakes and onions were not in the original recipe
which I have adapted at home. I have to have (frozen - Not canned)
baby english peas to go with this. From the kitchen of Wayne
McDonald, Class of '74 Submitted By HENRY KASTEN On 10-24-94
-------------v2.0