Lightly coat chicken with flour on all sides.
Heat oil in a heavy, large skillet over medium-high heat and cook chicken in batches until browned, 5 to 10 minutes per batch. Season with salt and remove chicken pieces from skillet. Add garlic and basil to the same oil in the skillet and cook for 2 minutes.
Return chicken pieces to the skillet and add white wine. Cover and simmer over low heat until chicken is cooked through and the juices run clear, about 30 minutes. Add lemon juice just before serving.
Sprinkle chicken with kosher salt. In a large saute pan over medium high heat, heat about 1/4 inch of olive oil until hot, and add chicken.
Cook over medium high heat until cooked through and golden brown, then add garlic and cook briefly. Serve on a platter garnished with garlic, with a bit of the garlic-flavored cooking oil as a sauce.
Start by peeling the garlic cloves and slicing them roughly.
Ppour olive oil until the bottom of the frying pan is covered and wait until it just starts to smoke. While you wait you can add salt to all the chicken bits.
Then add all the garlic pieces and just when they start to brown add the chicken, inserting the bay leaves in between.
You will need to cook it for aproximately 30 minutes or until all the pieces are crispy and brown, taking care to turn the pieces over so they get equally brown all over.
If you want to have a bit ...
Heat oil in large skillet. Add chicken pieces and cook over moderate heat until golden brown.
Place chicken pieces in large, shallow casserole. Season with salt. Pour off all but 4 tablespoons of oil in skillet.
Saute garlic. Stir in water and bring to boil. Pour over chicken. Add lemon juice and saffron.
Cook, covered, over low heat about 15 minutes or until meat is tender. Serve, spooning sauce over chicken.
In a large covered skillet, heat olive oil over medium-high heat. Cook chicken in oil until browned on all sides. Remove chicken from skillet.
Arrange potatoes in the skillet to cover the bottom. Scatter garlic cloves over potatoes. Place chicken on top of garlic and potatoes. Sprinkle pepper, salt, and parsley over chicken. Pour sherry and port over all. Cover, and simmer over low heat until potatoes and chicken are cooked through, approximately 45 minutes.
Note: Use any or all of these seasonings; depending on the seasonings selected, do not use more than 1/2 tsp except for the cayenne pepper- No more than 1/4 teaspoons.
Cut the chicken breasts into small chuncks and toss in the seasoned flour to coat.
Heat the oil and butter over medium high heat and then add the chicken.
Cook the chicken until golden brown turning often to seal all sides.
Lower the heat and add the wine chicken stock, garlic and parsley.
Simmer until the liquid is reduced in half.
Add the sherry and brandy ...
Dust chicken well with flour seasoned with salt and pepper. Heat the butter and oil in a large pan.
Add chicken and fry until brown and crisp all over; remove to a plate.
Add onion, garlic, carrots, celery, and ham to pan; saute over low heat until soft but not brown.
Add lemon juice, mushrooms, wine, chicken broth, salt, pepper, and rosemary; bring to a high simmer.
Add browned chicken, lower heat and cover; simmer gently for 45 minutes or until chicken is fork tender.
he sauce.
Note: This recipe should make 1 serving and
Using the back of a spoon, \"paint\" entire surface area of each chicken breast with pesto sauce.
Melt butter in large pot over Medium heat.
Carefully place chicken in melted butter, making sure to guard for spatter.
After brown on both sides, add cream soups, tomatoes, and pasta.
Stir and allow to sit for 5 minutes.
Add water and stir well.
Cover & simmer for 10 minutes, stirring occasionally.
Remove chicken from pot and cut into bite-size pieces. (Stir mixture still in pot frequently until you've returned chicken.).
...
mount significantly from the original recipe adding about 2 tablespoons total
ervings.
MASA DOUGH: Double recipe above and whip lard, butter
To prepare the Enchilada sauce:
Cook onions and peppers in oil.
Add tomatoes and seasonings.
Simmer well.
adjust seasonings to suit your taste.
To prepare Pollo sauce:
Mix ingredients and add to Enchilada sauce.
To prepare main dish:
Saute chicken and mushrooms in butter. Do not fuly cook the chicken. This will be done when you reduce the wine.
Season to taste.
Add sherry and green onions.
Reduce.
Add the prepared Pollo sauce and lemon.
Heat thoroughly.
Serve with either white or Spanish rice.
---To Prepare the Pollo---.
Marinate chicken in lime
Splash some oil in a huge pot of salted boiling water and add pasta. Cook spaghettoni for 10-12 minutes, until al dente but cooked through. Drain the pasta in a colander and toss it in a large bowl with pesto to coat each strand. Tase for seasoning and serve hot or at room temperature.
br>Keep warm.
Salami al'Aceto:
Place the olive
Blend all base recipe ingredients till smooth then fold in noodles and your 'exotic' variations!
Pour into 9\"x13\" pan sprayed with Pam.
Bake at 375F for about 1 hour till golden and firm. The ones containing more liquid (Pina Kugelada or Amoretto di Kugelano) require an additional 10-15 minutes.
Allow to set for at least 30 minutes before serving.
Serve at either room temp or lightly chilled.
For the al pastor:
Put the ancho
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also