Bonnies Chicken Portifino Recipes

Steps:

• 1. Pre-heat the oven to 425 degrees. I use a large stainless steel pan with a shallow rim, big enough to hold all the ingredients in a single layer. Grease the pan with kitchen spray.
• 2. Zest the lemon and squeeze the juice. Place the lemon juice in a large bowl. Add the zest, garlic, Dijon mustard, olive oil, salt, and pepper. Whisk until well combined. Pat thighs dry and add to the mixture in the bowl. Coat the chicken thighs with the mixture and place them skin UP in the center of the baking pan.
• 3. Add the vegetables to the bowl with your hands and toss the vegetables until they are coated. Place the vegetables around the chicken in the pan in a single layer.
• 4. Roast in the oven at 425 degrees for about 45 minutes. Stir the vegetables halfway through the cooking process. Test the vegetables to see if they are done, if not, continue cooking. At this time, using tongs, flip the chicken thighs over to "baste" the top of the meat in the juices, and then flip it back over. (Sneaky way to baste.)
• 5. The meat and vegetables will be golden brown. It may take a few minutes less or a few minutes more, depending on how big the pieces of meat are, and how big you slice the vegetables. If you like them more brown, turn on the broiler for a few minutes, but watch them carefully.
• 6. Next time, after you have tried this dish, feel free to add anything else to it that you can't live without. Enjoy!

Steps:

• COOKS NOTE: This makes a lot, so sift and store remaining flour mix in the freezer to have on hand to make more fried chicken. While this is not a difficult recipe, do read it through and assemble everything you need before starting.
• Grease a 9 X 12 X 2 inch baking pan, set aside. Preheat oven to 350 degrees.
• Put enough corn oil into a heavy roomy skillet to fill it one-inch deep. Get it hot but not smoking.
• Dip chicken pieces 1 piece at a time as follows: Dip a piece into dry mixture, then into egg mixture, then into cornflake mixture, AND briskly briefly back into the dry mix. Drop the coated piece into the hot oil, skin side down and brown 3 to 4 minutes on medium high heat. Turn and brown other side of each piece. Don't crowd pieces while frying.
• Now place the pieces in prepared baking pan skin side up. Seal with foil on 3 sides only, leaaving 1 side loose for the steam to escape. Bake at 350 degrees for 35 to 40 minutes removing the foil then to test tenderness of chicken. Allow to bake UNCOVERED five minutes longer to crisp the coating. I advise using a meat thermometer as in some altitudes, it may take 50 minutes to get done.
• Leftovers refrigerate well up to 4 days. Do not freeze leftovers. You can store the "mix" (the 1ST BOWL ingredients) at room temperature in a covered container up to 2 months. I have also stored it in the freezer.

Steps:

• In a large frying pan, cook mushrooms and onions in oil over medium heat for 5 minutes.
• Add the shrimp and cook until it turns pink about 2-3 minutes.
• With a slotted spoon,remove the mixture from the pan and set aside.
• Cook the chicken in the same pan for 5 minutes add more oil if there's not enough.
• Add the snow peas and let cook 3-4 minutes.
• Put the shrimp mixture back into the pan.
• Add the wine to the pan and deglaze.
• Stir in the cream,salt,thyme,pepper and tomato.
• Let sauce simmer for 5 minutes for until it has slightly thickened.
• Cook pasta.
• Spoon sauce over pasta and top with lots of parmesan.

Steps:

• PORTOFINO SAUCE:.
• Start by getting your ingredients ready. Dice the onion.
• *Make the roux (heat vegetable oil on medium/high, add flour, stir continuously until oil flour mixture browns). The amount of oil is about equal to the amount of roux required by the recipe. For instance, the original recipe calls for 2 oz of roux. So 4 tbsp oil and 4 tbsp white flour. Set aside.
• Melt Butter on medium heat. Add diced onion and garlic, stirring frequently, about 5 minutes.
• Add white wine. Turn up heat to high until boiling then back down to medium. Cook 5 minutes on medium.
• Stir in roux, shrimp stock, and Old Bay Seasoning. Cook 3 minutes.
• Add milk and heavy cream. Turn heat on high just until mixture starts to boil. Turn to medium/low, cover, and stir occasionally for 5 minutes. The sauce is now ready! It can be store for up to one week in the regrigerator.
• Seafood Portofino:.
• Heat oil in saute pan over medium flame. Put mushrooms inches Cook 2 minutes.
• Add mussels, and cook 30 seconds.
• Add shrimp, crawfish, and scallops. Cook until heated through, stirring.
• Add portofino sauce; cook until bubbling throughout.
• Move mushrooms and seafood to one side of pan. Add linguine to other side. Using tongs,coat pasta with sauce. (mussels should be open).

Steps:

• Soak chicken in cold salted water for an hour.
• Remove and pat dry.
• Combine all ingredients in a bowl or bag.
• Toss in chicken and coat well.
• Put about an inch of oil in heavy pan .
• fry chicken for about 10 minutes on each side to brown.
• Place on a foil lined baking sheet.
• Bake at 350 F approximatly 25 minutes or until juices run clear.

Steps:

• Boil chicken with 1/2 stick butter, salt and pepper --
• After chicken is completely done, drain broth and keep.
• Debone chicken and shred or cut in chunks.
• Butter a 3 quart oven safe casserole, put rice in bottom of dish, lay chicken on top of rice (I always add more salt and pepper at this time) and pour your reserved broth (I even use canned broth if I need more) over rice and chicken -- cut the remaining stick of butter and put on top and put casserole in a 350 to 400 degree oven and cook until rice is done -- if mixture looks dry, pour in more broth and continue to cook. I usually leave in oven for an hour -- Enjoy!

Steps:

• Flour and season the chicken breasts and saute in hot butter in both sides.
• When they are well browned, sprinkle with Drambuie, add the chicken stock, cover and simmer for ten minutes: remove to platter and keep warm.
• While the chicken is cooking, peel and core the apples.
• Cut them into thick slices and cook gently until tender in butter- avoid mashing.
• Make the sauce by adding a little more Drambuie to the stock left in the pan and gently stir in the cream.
• Heat just until hot (not boiling).
• Add the roasted flaked almonds.
• Cover the chicken with sauce and garnish with the sliced apple.