1 pound boned chicken, cut into bite-sized pieces
3 tablespoons of flour
2 tablespoons minced shallots
2 clove garlic, finely chopped or minced with garlic press
2 tablespoons olive oil
½ cup tomato paste (1 - 6 ounce can - a bit over)
1 cup dry red wine (optional, can substitute broth)
1 teaspoon salt
½ teaspoon pepper
1½ cup chicken broth (1 can)
1 bay leaf
¼ teaspoon thyme (½ teaspoon for a spicier dish)
¼ teaspoon sweet marjoram (½ teaspoon for a spicier dish)
1-2 cups fresh, sliced white-button mushrooms (for more mushrooms,
increase to 6 cups)
1-2 medium tomato, sliced (optional)
10 olives, pitted and sliced (optional)
Mix a bit of salt and pepper with the flour. Dredge the chicken in the
flour, then sauté the chicken, the shallots and the garlic in the oil
until the chicken is golden brown. Add the rest of the ingredients, except
mushrooms, olives, tomatoes, and simmer covered for 30 minutes. Add
mushrooms, optional tomatoes, olives. Simmer covered another 30 min. Serve
with boiled spaghetti.
1 lb. boneless chicken breast, in bite-sized pieces
2 tablespoons of flour for dredging chicken??
1 large onion, diced (more to taste)
cheese (Monterey Jack?), shredded
Preheat oven to 350º. Marinade chicken in beer and salsa for about 15
min. Lightly sauté onion. Remove from pan and cook chicken. When done,
toss chicken and onion to mix. Cook sour cream and more salsa, over low
heat & in covered pot, for about 15 min. Spread thin layer of salsa over
casserole dish bottom (instead of using oil). Fill tortillas w/ chicken
and onion mix; roll up. Line casserole with tortillas. Top with salsa and
cheese. Bake 30 minutes.
1½ pounds lean ground turkey
1 med onion, diced
2 cloves garlic, diced
5 slices bread, diced
1 teaspoon salt
1 teaspoon oregeno
2 tablespoons grated parmesan (optional)
Sauté onions and garlic in some olive oil. Mix with
all other ingredients in large bowl. Put in special meatloaf pan
or form into mound in a shallow oven pan.
Bake at 375ºF for 50 minutes, or until interior temperature reaches
170ºF. For a crust on top, put under a broiler for the last 10 minutes.
Served with stewed tomatoes or catsup or salsa.
Coq au Vin (Chicken with Wine)
3-4 pounds chicken (fryer), or chicken pieces, with skin
or 2 pounds chicken breast, cut into 1" pieces
several pieces of bacon (optional, can substitute olive oil)
6-8 small onions (1-2" in diameter), peeled
3-4 carrots, sliced
2 cups beef broth
2 cup dry red wine
1 teaspoon salt
pepper to taste
½ pound fresh mushrooms. Quarter if large.
2 tablespoons Dijon mustard
2 tablespoons chopped parsley
1 tablespoon cornstarch mixed with same amount of water
1 teaspoon tarragon, dried
½ teaspoon tyme leaves, dried
In a large pot, over medium heat, cook the bacon until well done.
Remove and reserve bacon, using the fat to cook with. Or, use olive oil.
Add chicken, onions and carrots to pot and sauté for about 20 minutes
till brown on all sides. Remove and set aside. Put mushrooms in pot and
sauté for 10 minutes till lightly brown. Remove and put with chicken.
Put broth in pot, stirring to deglaze. Bring to a boil and reduce to
50%. Add wine, mustard and spices to pot, bring to a boil, add chicken,
and vegetables. Bring to a boil and simmer for about 30 minutes until
chicken is cooked. Stir in bacon and parsley, simmer for a few minutes,
and remove all ingredients to a serving dish.
Add cornstarch/water mixture to pot, stir, bring back to a boil,
stirring. Pour over chicken. Serve with pasta.