Mix all ingredients except chicken in saucepan and simmer 15 minutes.
Place chicken pieces in 9 x 13 inch pan, skin side up.
Salt and pepper.
Pour sauce mixture over chicken.
Bake about 1 1/2 hours in 350\u00b0 preheated oven, uncovered.
Do not stir or turn chicken.
Chicken will be brown.
Serve with pasta or rice or polenta.
For Chicken Cacciatore:.
Bake chicken in a 360 degree F
BEST PANCAKE MIX: In large bowl,
egrees F.
Soak chicken in vinegar and enough
Beat egg with water in a small bowl.
Melt butter in a large skillet over medium low heat. Add egg and let it lie flat until cooked. Remove from skillet and cut into shreds.
Add onion to skillet. (The recipe called for 1 tablespoon of vegetable oil to be added also, but I found that this made the dish too greasy.) Saute onion until tender.
Add rice, soy sauce, pepper, and chicken. (Make sure the rice is COLD before adding it to the skillet! It gets messy if it's not cold -- ) Stir fry together for about 5 minutes then stir in egg.
Combine the ingredients in a zip lock bag. Add chicken and marinate for up to 3 days.
Note: The recipe originally was double the amount. You could make up the full recipe and add half to the chicken and half to a pork tenderloin and freeze for a later date.
Place chicken in medium saucepan; add enough cold water to cover. Bring to a boil. Reduce heat to low; simmer 10 mins. Remove from heat. Let stand 30 mins; drain.
Cut chicken into 3/4-inch pieces. Combine in medium bowl with mayonnaise and parsley. Season to taste.
Spread bread with butter. Sandwich chicken mixture between bread slices. Cut sandwiches into triangles.
Dust the chicken in seasoned flour. Heat the
n medium-high heat. Add chicken and cook, turning, until browned
omato, oregano, 1 cup water, chicken and mushroom. Bring to a
Chicken Cacciatore:
Slice mushrooms and onion,
teaspoon pepper. Sprinkle the chicken pieces with 1 teaspoon each
Stew the chicken until done.
Skin, debone and chop into small pieces.
Finely dice the apple, onion and celery.
Add the diced ingredients to the chicken, along with the pineapple in juice. Mix in the mayonnaise (adding a little more, if necessary).
Salt and pepper to taste.
(Nuts and raisins are optional additions.) Best if made the night before.
Serves 8 to 10.
While chicken is cooking, cut up fresh vegetables into small pieces.
If using broth from Swanson's canned broth, then you can place veggies and spices in immediately.
Be sure to have chicken in very small pieces, also.
Put noodles in and simmer for 1 hour.
Boil the chicken in water with the next 4 ingredients.
Remove the chicken from the broth; strain out the vegetables and set aside.
Cool the chicken. Skin and bone chicken and chop it into chunks making sure there is no skin or gristle in the meat.
Mix in the reserved cooked vegetables and all the other ingredients.
Serve on individual lettuce leaves and garnish with a dab of mayo and olive slices.
This can also be used as a great sandwich spread.
tirring occasionally.
Add chopped chicken and a little cold water
ll the skin from the chicken and rinse. Cut up at
Place the chicken in a large stock pot,
Put whole chicken in 3 1/2 quart water in large Dutch oven. Put bay leaf, ham bone, chicken cubes, onion and parsley.
Cook about 45 minutes.
Take whole chicken out of water and remove bones.
Put all chicken back in pot.
Add remaining ingredients and cook on low 1 1/2 hours.
Serve with cornbread.
Heat 1 inch oil to 350 degrees F (175 degrees C) in a large skillet or saucepan.
Stir together the flour, garlic salt, and pepper in a bowl. Dip the chicken pieces individually into the beaten eggs before pressing into the flour mixture to coat; shake off the excess flour. Place the coated chicken pieces onto a plate until all the chicken has been coated.
Cook the chicken in batches in the hot oil until golden brown and no longer pink in the center.