In a Dutch oven or skillet, heat oil over high heat until hot. Add chicken; cook until brown on both sides, turning once, about 3 minutes for each side. Remove chicken from pot. Add mushrooms, onions and garlic. Cook and stir until mushrooms are golden, about 10 minutes. Return chicken to skillet. Stir in thyme and pepper. Add tomatoes with juice from can; bring to a boil. Reduce heat to medium low; cover and simmer until chicken is tender, about 10 minutes, stirring occasionally. Serve over steamed rice, if desired.
br>When hot, add the chicken pieces and brown on all
nd heat to medium. Brown chicken on all sides.
Remove
herry and most of the chicken stock (leave a little amount
Sprinkle chicken with Lawry's salt and pepper; brown in oil in large frying pan or electric frypan.
Remove from pan.
Chop onion; brown in butter in same pan.
Add mushrooms.
Add a dash more Lawry's, pepper and garlic powder.
Remove from pan.
Melt bouillon in hot water in another pan.
Add tomato paste, thyme, parsley and wine; mix well.
Add onion and mushrooms.
Put chicken back in pan; pour sauce over.
Cover; cook at low temperature for 45 minutes (220\u00b0 on electric frypan).
Serve over plain white rice.
In an electric skillet, brown chicken slowly in oil.
Sprinkle with salt.
Add tomatoes, tomato paste, sherry, mushrooms, bay leaf and garlic.
Cover and simmer 15 to 20 minutes, until chicken is tender.
Uncover, add drained onions and ripe olives.
Simmer rapidly until sauce is thickened, about 5 minutes.
killet over medium heat. Season chicken with paprika, black pepper, and
Rinse chicken.
Pat dry.
Cut
Salt and pepper chicken and pat in seasonings
Mix the flour with the oregano and basil in a plastic bag. Put 6 to 8 pieces of chicken in the bag at a time and shake until all chicken is coated with flour mixture.
Lightly brown the chicken pieces in margarine or butter.
Transfer to a 4-quart saucepan and add the garlic, onion, pepper, tomatoes and mushrooms.
(Vegetables could be sauteed briefly in the skillet first to bring out their flavor.)
Cover the saucepan; bring to a boil.
Reduce heat and simmer for 20 minutes.
Serve over wide noodles or rice.
Coat chicken with flour.
In heavy skillet, brown chicken in hot oil.
Combine spaghetti sauce mix with wine; pour over chicken.
Add tomatoes.
Cover and simmer 45 minutes.
Add mushrooms.
Simmer another 5 minutes.
Makes 4 to 5 servings.
Brown chicken in oil.
Remove chicken; drain most of oil.
Add the flour; cook over moderate heat until flour browns.
Gradually whisk in wine and water or chicken broth slowly to avoid lumping. Add tomato paste, thyme and garlic.
Put chicken back into pot when juices have drained from heat.
Cover; simmer for 1 hour for whole chicken and 30 minutes for cut up chicken.
Sliced mushrooms sauteed in olive oil can be added a few minutes before chicken is done.
Chopped Italian parsley is also a nice addition.
Pierce sausages; simmer in water to cover for 15 minutes. Drain.
Brown sausages in Pam sprayed pot.
Remove and brown chicken pieces in pot.
Spray again if needed.
Remove meat and cook onions until tender, stirring frequently.
Do not brown onions.
Brown chicken.
Add remaining ingredients.
Sprinkle with paprika.
Bake at 350\u00b0 for about 1 hour.
Serve with rice.
ntil it ripples.
Add chicken breasts; brown on all sides
In large skillet, brown chicken in shortening.
Drain off fat. Stir in remaining ingredients.
Cover and simmer for 45 minutes or until tender.
Stir occasionally.
Uncover and cook until desired consistency.
Serves 6.
Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Cool, then chop or slice to use in your recipes.
nd pat dry.
Season chicken and dredge in flour, shaking
highs and drumsticks. Rince the chicken and pat dry with paper
Combine bread crumbs and spaghetti sauce mix in plastic bag. Shake chicken pieces in bag until coated.
Place chicken, skin side up, in 12 x 8-inch baking dish.
Sprinkle with any remaining crumb mixture.
Cover with waxed paper.