2 Ibs. fennel or Belgian endive

1 chicken, about 2 Ibs.

1 cup water or bouillon

salt and pepper

Wash and peel the fennel; cut each into 2 or 3 pieces, depending on size. Heat oven to 450 Put chicken in aluminum pan, surround with fennel and moisten with liquid. Salt and pepper to taste. Lower oven heat to 325, and cook for 1 hour. (255 calories per portion)

Dried fennel seed is an aromatic, anise-flavored spice; they are brown or green in color when fresh, and slowly turn a dull gray as the seed ages. For cooking, green seeds are optimal.

CHICKEN WITH FENNEL – Poulet au Fenouil 

del.icio.us Tags: Chicken fennel,Belgarian endive

serves 4

chicken, about 2 Ibs., cut in pieces

1 lb. tomatoes

1 tbs. capers

1 chopped pimento (optional)

1 chopped lemon

10 chopped olives

salt and pepper

Put all the ingredients in a saucepan with just enough water to cover them. Cover tightly and simmer gently for I hour.

(250 calories per portion)

SPANISH CHICKEN -  Poulet a l Espagnole Recipe

del.icio.us Tags: Poulet a l Espagnole Recipe,spanish chicken

Serves 4

1 small broiler chicken, about 1 lb.

1 bunch or large sprig rosemary

Put the rosemary in the interior of the chicken; salt and pepper. Put broiler in an aluminum oven dish and place in a very hot (475) oven; then lower to 350 and cook for not more than 1 hour. The skin is then crisp and the rosemary flavors the chicken deliciously.

( 150 calories per portion)

CHICKEN WITH ROSEMARY – Poulet au Romarin

http://en.wikipedia.org/wiki/Rosemary

del.icio.us Tags: CHICKEN WITH ROSEMARY

1 Chicken, cut-upped

5 Potatoes, cut in quarters

2 Carrots, diced

1 Onion, diced

1 cn Italian Stewed Tomatoes

1/2 c. Water

1/4 c. imported Italian Cheese

1/4 c. Olive Oil

1/2  tsp. Oregano

Salt/Pepper

Grease baking dish with oil. Place chicken pieces, potatoes, onions, carrots and garlic. Pour over this, the tomatoes, broken up in water. Pour remaining oil, season with salt.n’ pepper and oregano. Top with grated cheese; cover with aluminum foil. Bake 1 hour and 15 minutes at 400 until chicken is tender. Remove foil and brown under broiler.

serves 4

Chicken Italiano Casserole

del.icio.us Tags: Chicken Italiano Casserole,Italian,Chicken,casserole

1 small chicken, cut in pieces

4 small onions, sliced

2 large tomatoes, each cut in 8 pieces

1 garlic clove, mashed

1/2 tsp. saffron (or more, according to taste)

1 cup hot water

10 shrimp, uncooked but shelled

1/2 lb. fresh green peas

1/2 lb. summer squash, peeled and diced

1 small can pimentos, drained

salt and pepper to taste

Brown chicken over high heat, without any grease. Lower heat. Add onions, tomatoes and garlic. Put saffron in hot water and pour over chicken. Add squash and pimentos. Salt and pepper well. Cook over low heat for a good hour, adding shrimp and peas 15 minutes before serving.

(260 calories per portion)

LOW-CALORIE PAELLA / Paella Basse Calorie Recipe

del.icio.us Tags: LOW-CALORIE PAELLA / Paella Basse Calorie Recipe,chicken,saffron

Serves 4

1 chicken, about 2 Ibs., with giblets

2 carrots

2 onions

1 tsp. cornstarch

salt and pepper

4 oz. mushrooms cut in slices

fresh or dried tarragon

First prepare a little bouillon with the carrots, onions and giblets; salt and pepper. Cook the chicken in this preparation for 1 hour. Don’t forget the tarragon. Pour the bouillon into a little saucepan. Remove the grease and reduce the rest until about 1 cup liquid remains; add mushrooms and cornstarch; add a teaspoon of chopped tarragon. Pour this sauce on the chicken before serving.

(220 calories per portion)

Tarragon has an aromatic property reminiscent of anise, due to the presence of estragole. French tarragon is the variety generally considered best for the kitchen, but cannot be grown from seed. Russian tarragon (A. dracunculoides L.) can be grown from seed but is much weaker in flavor.

CHICKEN CHARLOTTE with Tarragon

del.icio.us Tags: Chicken Charlotte,Tarragon,Recipe