Easy Dinner Party Food | Broiled Chicken With Wine and Fried Cucumbers

by Debra on April 6, 2012

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An easy to prepare dinner for a small party – these recipes don’t include a ton of ingredients and most of the meal can be made ahead.

A few variations on this meal is included as well… this meal is filled with simple foods that are combined for color and taste and texture.

* Symbol = Recipe is listed on this page.

Broiled Chicken with Wine*

Fried Cucumbers *

French Bread

Easy Pie *


The Chicken Dish
Milanese Rice *
White Wine Mixed Green Salad *


The Chicken Dish
Braised Endive *
French Bread
Fruit Sabayon *

2 pound broiler
1 lemon
1 cup dry white wine
2 tablespoons butter
salt and pepper
Serves: 2.  Double Recipe for 4 Time: 30 minutes.

Cut chicken in half and remove pin feathers with tweezers. Squeeze juice of lemon over inside of chicken and let stand for 10 minutes or more. Turn and squeeze lemon on skin side, rubbing pulp against skin and let stand as long as possible. Heat butter in flat baking pan, place chicken in pan, skin side up and sprinkle with salt, pepper and paprika. Cook in hot oven (500° F.) for 5 minutes then add wine and pinch of thyme and rosemary. Return to oven for 5 minutes more, reduce heat to 325° F. and cook for 20 min¬utes, basting from time to time. If the chicken isn’t fat you may have to add a little more wine.

2 medium cucumbers
2 tablespoons butter
1 tablespoon vinegar
½ cup beef consommé

Peel cucumber and cut in ½ inch slices. Soak f or ½ hour in salted ice water with vinegar. Drain thor¬oughly on paper towels, sprinkle with salt and pepper and fry in butter. When brown on both sides, add con¬somme and simmer about 15 minutes. Serves 4.

prepared pie crust
whipped cream

Follow the instructions on prepared pie crust box. Roll thin between wax paper and cut into circles large enough to cover bottom of muffin tins. Bake for about 15 minutes in oven (425° F.) and store in tin box when cool. As needed, fill with berries or peaches which you have sugared. Add a blob of whipped cream.

1 cup rice
2 cups consommé
1 medium-sized onion
¼ pound butter
Parmesan cheese

Wash rice and while it is draining, peel and mince onion. Heat butter in large iron skillet and add rice. Stir constantly for 5 minutes and add onions. When both are golden brown (10 or 15 minutes), add consommé, a pinch of saffron and salt if needed. Cover and cook slowly for about 20 minutes. Serve with shaker of Parmesan cheese. Serves 4.


Mix 4 parts olive oil, 1 part wine or tarragon vine¬gar, salt, freshly ground pepper and 1 or 2 herbs. (See Herb Chart.) Put in glass jar with clove of garlic in bottom. This will keep for several days in your refrigerator. Stir or shake well before serving. This is the simplest method but it does not have the delicate flavor of a freshly made dressing.

Basil, Oregano, Mint, Parsley, Rosemary, Taragon or Thyme.


4 heads endive
2 tablespoons butter
½ lemon

Wash endive. Trim and cut in half. Cook covered in 1 cup boiling salted water for about 5 minutes. Mean¬while, melt butter with lemon juice in frying pan. Drain endive well and put in butter, turning several times until endive has absorbed juice and is slightly brown. Serves 4.


2 cups diced fresh fruit
4 teaspoons sugar
¾ cup cointreau
4 egg yolks
¼ cup medium rum

The fruit may be either peaches, pears, strawberries or a combination of all three. Pour Cointreau over fruit and let stand in refrigerator for an hour or more. Beat egg yolks adding sugar gradually. When sugar has dissolved continue beating and add rum a few drops at a time. Chill mixture in refrigerator during dinner. Serve fruit in chilled glass goblets, pouring, sauce over it at the last moment. Serves 4.

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