Chicken Connemara Recipes

CHICKEN CARBONARA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Meanwhile, heat olive oil in a large, heavy frying pan over medium heat. Add pancetta and garlic; saute until brown and crisp, about 8 minutes. Remove from the heat and cool slightly.
• Whisk cream, Parmesan, egg yolks, basil, and parsley together in a large bowl until well blended.
• Stir chicken into the pancetta mixture until combined. Add cooked spaghetti and cream mixture. Toss over medium-low heat until chicken is heated through and sauce forms a thick coating over the spaghetti, about 4 minutes. Do not boil or the eggs will scramble. Season with salt and pepper and transfer to a large, wide serving bowl.

CHICKEN CONNEMARA

Steps:

• Saute rosemary, garlic, onion, and mushrooms in olive oil over medium heat, 3-4 minutes.
• Add chicken and saute until chicken is almost done.
• Add bacon, wine and cream. Continue cooking and stirring over medium-low heat until the cream is reduced to a nice smooth sauce, about 7 to 8 minutes.

OLYMPIC SEOUL CHICKEN

Steps:

• Mix together vinegar, soy sauce, honey, and ginger. Set aside.
• Heat oil in large skillete over medium heat.
• Add chicken and cook, turning, about 10 minutes or until brown on all sides.
• Add garlic and red pepper, cook stirring 2 to 3 minutes.
• Add vinegar mixture, cover and cook about 15 minutes or until chicken is fork tender.
• Uncover, cook about 1 to 2 minutes or until sauce is slightly thick.
• Serve with rice.