Preheat oven to 350\u00b0F.
Combine flour, paprika and pepper in a large bowl. Season. Toss chicken in flour mixture, shaking off excess.
Heat olive oil in a large Dutch oven. Working in batches, cook chicken until browned. Add garlic, rosemary, chicken stock and wine. Bring to a boil then transfer to oven for 40 mins, or until chicken is cooked through.
Remove chicken from pan and cover to keep warm. Cook pan juices over medium heat for 5 mins. Distribute chicken between serving plates and drizzle with sauce.
In a small bowl, cover dried porcini mushrooms with boiling water; let stand until mushrooms soften ~ 15 minutes.
Using a fork, lift mushrooms from liquid and chop fine - you should have about 4 teaspoons.
Follow recipe for \"Roasted Chicken Breast Base Recipe\" reference recipe #316587, mixing porcini, thyme and rosemary into softend butter along with salt.
ices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
he celery, carrot, onion, garlic, rosemary and bay leaves until golden
Double recipe for more chicken.
ghtly browned and tender.
For the chicken rolls, melt the butter
ish, cook in the oven for 20 minutes.Remove the chile
For the chicken marinade, combine all ingredients in
For the chicken, combine sauces, sugar, vinegar, mustard
For the chicken meatballs, place the bread in
Rinse the chicken tenders in water and pat
medium bowl, toss the chicken with 1 teaspoon salt, 1
Combine soup, milk and 1/2 cup cheese and heat until cheese melts.
Combine chicken with mix.
Cover bottom of pan.
Fill rolls with 1 tablespoon mix and place rolls on mix in pan.
Cover rolls with remaining mix.
Heat in 375\u00b0 oven for 20 to 25 minutes.
Double recipe for more chicken.
dd the broth, carrots and chicken. Return to a boil, then
For the onions: put the
For the Roasted Garlic Glaze:
nd cook the chopped onion for a few minutes over a
FOR THE NUTMEG SYRUP: In a
FOR THE BALSAMIC BBQ SAUCE: