Chicken Victoria Recipes

Steps:

• Season the chicken with salt and pepper. Melt 2 tablespoons of the butter in a large skillet until foaming, then, a few pieces at a time, brown the chicken well on all sides. You're not cooking the chicken here; just making the skin crisp and giving it color, so 5 minutes per side is about right. Remove the chicken to a plate.
• Add the garlic to the pan and cook about 10 minutes. Deglaze the pan with the vinegar and boil to reduce by half, 10 to 15 minutes. Return the chicken to the pan. Add the tomatoes and tomato paste. Using a piece of kitchen twine, tie together the thyme, parsley, and bay leaf. Add the herb bundle to the chicken and simmer, uncovered, until the meat falls from the bone, about 30 minutes. Transfer the chicken to a dish, cover, and keep warm.
• Pour the stock into the pan juices and boil until thickened, about 10 minutes. Strain into a saucepan, and if it's still not concentrated enough for you liking, boil it down a little more. Whisk in the remaining tablespoon of butter. Season, and pour over the chicken. Serve with chopped parsley, sprinkled over, and with a bowl of roasted or mashed potatoes on the side.

Steps:

• Mix all ingredients, except chicken. (I've found a hand blender helps keep it from separating as much.)
• Use a small amount to marinade about 5-10 chicken halves or 12-20 drumsticks for a couple hours or over night.
• Grill over very medium coals until pieces test done, basting often.
• It works best if you use a grilling pit and allow it to slow cook for a couple hours.

Steps:

• In a large saucepan, melt 1/4 cup butter and stir in 1/4 c. flour to make a roux. In another pan, heat cream. slowly add cream to roux and stir over medium heat until sauce thickens. set aside. Pound chicken breasts to flatten and dredge in 3/4 cup flour that has been seasoned with salt and pepper. Heat 1/4 C. butter in a 10-12 inch skillet, add chicken and saute until golden brown, about 4 minutes on each side. Remove chicken to serving plate and keep warm in a low oven. Melt remaining butter in same skillet. Add mushrooms and shallot, saute 2-3 minutes. Add shrimp and crab meat. Cook until shrimp is opaque. Add wine, bring to a brisk boil. Turn heat to low, add reserved cream sauce and cook until mixture thickens to consistency of a heavy cream soup. Pour sauce over chicken and serve.

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.

Steps:

• Preheat oven to 350 degrees.
• Lay chicken breasts open on cutting board.
• Sprinkle each breast with seasoning salt.
• Lay one slice of ham on each chicken breast.
• Roll each chicken breast the short way starting at the thickest end.
• Roll one slice of bacon around each chicken/ham roll and secure in place with a toothpick.
• Place the chicken rolls in a square baking dish.
• Spoon on globs of sour cream and cream of chicken soup over the chicken rolls. Cover with tin foil.
• Place in preheated oven and bake for 25-30 minutes, until chicken is cooked through.
• Remove chicken from baking dish and place on serving platter. Cover to keep warm.
• Stir sour cream and cream of chicken soup together to make gravy. Serve gravy with the chicken and for mashed potatoes.
• Eating the bacon is optional. Some love it, others don't!
• To make more servings, add one chicken roll (with ham and bacon) for each person. If serving more than six, double the amount of sour cream and cream of chicken soup to ensure enough gravy for mashed potatoes.