Dust chicken pieces with flour and saute in butter until tender and light brown.
Add chicken broth, rosemary, mushrooms and wine.
Turn into casserole pan and bake about 30 minutes, uncovered, at 350\u00b0.
cube chicken into bite sized pieces.
preheat and season IRON skillet with some extra virgin olive oil.
add each ingredient and mix with a wooden spoon.
cook over medium heat until no longer pink inside.
serve over your favorite spaghetti and sauce.
or salad, as a stand alone main dish.
also makes a lovely base for a chicken salad recipe.
most important Enjoy!
Rinse and pat dry the chicken.
Put in microwave-safe dish. Sprinkle with salt and pepper to taste.
Brush with olive oil. Put onion, garlic and rosemary in the cavity.
Cover with wax paper loosely.
Microwave on High 7 minutes per pound. (Microwaves vary.)
In a large saucepan, combine the Basic Chicken Stock, bay leaf, peppercorns and the parsley and thyme sprigs and bring to a boil. Add the chicken breasts and simmer until just cooked through, about 20 minutes.
Transfer the chicken to a plate.
Strain the stock, return it to the saucepan and bring to a boil.
00 degrees.
Season the chicken with salt and pepper. In
erved if you wish) your chicken and it has cooled, carefully
For the chicken stock:
In a large
nto chunks.
Sprinkle chicken with a bit of salt
owl, dilute the cream of chicken soup with the remaining broth
Preheat the oven to 425 degrees . In a small bowl, whisk the oil, lemon zest and juice, mustard and garlic; season the dressing with salt and pepper.
On a rimmed baking sheet, toss the potatoes, chicken, rosemary and sliced lemon with the dressing; season. Arrange the potato mixture and chicken, skin side up, in a single layer.
Roast, turning the potatoes once, until the potatoes are golden-brown and tender and the chicken is cooked through, 35 to 40 minutes.
0 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel
he carcass of a roasted chicken, which I keep in my
Prepare chicken.
Remove skin and bone.
Lightly brown chicken in butter.
Remove chicken from pan; set aside.
Saute onions, carrots, celery, pepper, mushrooms and garlic.
Add chicken, rosemary, salt and chicken stock.
Simmer covered 1 hour.
Uncover and boil until liquid is not covering chicken (but not gone). Remove chicken and soup.
Whisk until smooth.
Add cooked rice and cut up chicken.
Heat until bubbling.
Stir in half and half. Salt and pepper to taste.
Serves 8 to 12.
Pound chicken in 1/2 inch thickness.
In medium skillet, over medium heat, brown chicken on both sides in margarine and oil. Sprinkle with salt and pepper.
Stir in onion, garlic, rosemary and cinnamon.
Cook and stir until onion is soft.
Blend in juice and marmalade.
Spoon over chicken.
Cover; bring to boil.
Reduce heat to low; simmer 10 minutes.
Stir in carrots; cover.
Simmer 5 minutes or until carrots are tender-crisp and chicken is tender.
Heat oil with garlic in a large fry pan.
When garlic is golden, discard it.
Put in chicken, rosemary and salt; brown thoroughly on both sides of chicken.
When chicken is golden brown, add the wine vinegar and quickly cover until the sizzling stops. Now add wine and cook on high heat until vapors evaporate.
Reduce the heat and simmer 15 minutes, until chicken is tender.
Remove chicken.
Add 1 tablespoon water to pan.
Scrape pan; pour over chicken.
Slice potatoes 1/4-inch thick and microwave 8 to 10 minutes until tender.
While potatoes cook, in large skillet, toss and brown chicken and garlic in oil over high heat 5 minutes.
Add potatoes and rosemary; saute and toss until potatoes are lightly browned.
Season with salt and pepper.
Preparation time: 20 minutes.
Serves 4.
Sprinkle chicken with salt and paprika. Place in baking dish. Dot with margarine. Bake in hot oven (400\u00b0) for 25 minutes. Add wine, bouillon cube and rosemary. Continue to cook, basting chicken frequently, until done, about 15 to 20 minutes.
Makes 4 servings.
Heat oil in a soup pot, add chicken and brown over high heat Reduce heat to medium high, add onion, carrots, garlic and bacon, and cook until onions begin to brown.
Add vinegar and wine and bring to a boil, simmer over medium heat until liquid is reduced by 1/3.
Add beans, rosemary and chicken broth, cover and simmer on low for 20 minutes.
Season with salt and pepper and ladle into soup bowls.
Separate chicken from bones and chop or
br>Add 2 cups of chicken to food processor and pulse