Chicken Baked in Sherry and Cream is an elegant mid-century chicken dish, suitable for entertaining. This recipe comes to me originally from a 1949 cookbook published by the Eugene (Oregon) Welfare League, now the Eugene Junior League. Like most Junior Leaguer recipes, this dish has a distinct fancy company vibe. The ingredient list is classy……
Ingredient: bone-in chicken thighs
Oriental Roasted Chicken Sous Vide (1976, Boston, adapted)
Oriental Roasted Chicken Sous Vide is a vintage roast chicken recipe elevated by modern cooking techniques. The recipe comes originally from Presenting Boston…, a 1976 Junior League cookbook. Oven-baked chicken is a popular dish in my community cookbooks from the 70s and 80s, coinciding with changing dietary habits. (U.S. chicken consumption roughly doubled between 1960……
Tucson Chicken (adapted from Cooking with Regis & Kathie Lee, 1993)
Tucson Chicken is a richly sauced chicken and pasta dish suitable for a cool fall weeknight. And no, I didn’t misspell “Tuscan Chicken”. This recipe comes to us by way of Arizona chef Janos Wilder and a guest spot on Live! with Regis and Kathie Lee. Wilder was on Live! promoting his 1989 cookbook Janos: Recipes……
Baked Orange Coconut Chicken (adapted from Hawaii Kai Cookbook, 1970)
Baked Orange Coconut Chicken is an apt illustration of Hawaii Kai’s alternate universe Polynesian cuisine. It’s also one of the more accessible recipes, something that can be pulled together on a weeknight or dressed up for fancy company with a little bit of garnish. I’m not an authority on authentic Hawaiian cuisine, but I’m guessing……