ish is ideal. Brown the chicken thighs or lightly cook the
For Chicken Cacciatore:.
Bake chicken in a 360 degree F
For Chicken:
In a shallow baking
For Spicy Red Pepper Sauce:
tbsp flour. Leave aside for 10 mts.
Boil the
In a mixing bowl, whisk together HP Sauce, wine, oil, worcestershire sauce and garlic.
Place chicken in a dish, pour marinade over, cover with plastic wrap and place in the fridge for at least 4 hours.
After marinating is done, drain off marinade and grill or broil chicken until done.
If desired, place marinade in a small pot, bring to a boil, let boil for 2 minutes, then use as a basting sauce for chicken (do not use straight from the fridge as there is a danger of bacteria; boil first).
Cook hen and save broth.
Use hen for chicken salad, etc.
Mix all ingredients and stuff turkey or chicken.
Bake at 325\u00b0 for 1 hour.
egetable oil for the missing fat.
Dry chicken with paper towels
ish over high heat. Season chicken with salt and pepper, then
reheated 350\u00b0F oven, roast for approximately 30 minutes or until
lid).
Saute the chicken until golden brown on both
Sprinkle salt and pepper over chicken.
Heat oil in skillet
Heat oil , add chicken and brown for 5 minutes.
Take chicken out of pan then add leek and onion and saute for 1 minute. Add the flour and cook for 30 seconds.
Then add wine and tomatoes.
Bring the mixture to a boil then stir in garlic, mushrooms, thyme, rosemary, salt and pepper. Return chicken to the pan, reduce heat to low and cook for 30 minutes.
When chicken is tender, sprinkle the tarragon on top and mix it in .
Place all in crockpot, with chicken on top.
8 hours on low.
ven to 400*F. Sprinkle chicken evenly with salt and pepper
igh heat.
Season the chicken with 1/4 teaspoons each
Method for chicken.
Heat a small amount
eserve 1 tablespoon mixture; coat chicken with remaining mixture.
In
he following ingredients: molasses, boullion, chicken broth, vinegar, olive oil, water
Dredge chicken in cornstarch.
In large skillet, brown coated chicken in oil.
Stir in seasonings and scallions.
Cook 2 minutes longer.
Add broth and sherry (wine).
Cover; simmer 10 minutes. Gently stir in mushrooms and tomatoes.
Cover; simmer 5 minutes longer.
Serve over rice.
Sauce may be served separately.
Yields 6 servings.