Chicken Victory Recipes

SIMPLE CHICKEN MARENGO WITH MUSHROOMS

Steps:

• Step 1 - Rinse the chicken thighs thoroughly and pat them dry all over with paper towel to remove any excess moisture; this will help ensure the skins gets a nice crispy skin when cooking. I like to allow the chicken to come close to room temperature before cooking.
• Season the chicken thighs with salt and pepper on both sides. Place the 1/3 cup of flour (42g) in a shallow plate and roll each chicken thigh in flour to cover evenly.
• Melt the butter in a large frying pan over medium heat. Add the flour covered chicken thighs and cook for 7-8 minutes on each side, until the skin is crisp and golden. Transfer the thighs to a plate and cover with foil to keep warm.
• Step 2 - Add the EVOO to the same frying pan, along with the diced onion, garlic and parsley. Cook for 2-3 minutes, still over medium heat and stirring occasionally with a wooden spoon, until the onion is translucent.
• Step 3 - Add the white wine and chicken stock to the pan and scrape off any bits at the bottom of the pan with the wooden spoon.
• Step 4 - Stir in the diced tomatoes with their juice. Turn the heat to medium-high and bring to a simmer. Nestle the chicken pieces into the sauce, and turn the heat to medium-low (for a slow simmer). Simmer for 30 minutes (lid-off).
• Step 5 - Stir in the mushrooms, and simmer for 10 more minutes or until the mushrooms are cooked through. Taste the sauce, and adjust seasoning if needed.
• Serve immediately over white rice or pasta.

CHICKEN VICTORY

Steps:

• 1. Heat oil in electric frying pan. Lay in chicken and brown both sides. With skin side up, sprinkle chopped onions, bacon pieces, broken up tomatoes, mushrooms and spices.
• 2. Cover frying pan and cook about 30 minutes at 300 degrees.
• 3. Remove chicken from pan and place on platter. Sieve out pieces of vegetables.
• 4. Add a little corn starch to thicken sauce slightly and pour over chicken. Garnish with fresh parsley.