Nonnis Sunday Chicken Recipes

Steps:

• Preheat oven to 350°. In a large bowl, combine soups, 1/4 cup butter and rice. Pour into a greased 13x9-in. baking dish. Top with chicken pieces. Drizzle chicken with remaining butter. Sprinkle with salt, pepper and paprika. , Bake, uncovered, 2 hours or until chicken juices run clear and rice is tender.

Steps:

• 1. Nonni's Roasted Chicken Wash and dry chickens. Place in a large roasting pan (big enough for both birds). Rub each bird all over with the olive oil. Fill the cavities of each bird with 2 whole cloves of garlic, and ½ bunch each of rosemary and sage, reserve some herbs for the tops of the birds. Rub the remaining chopped garlic and herbs on the outside of the chickens. Season with salt and pepper. Roast at 325 degrees until legs move easily (2 hours approximately). Remove chickens to a platter to rest. Add some the white wine and the chicken broth to the drippings in the pan. Scrape up all the bits of goodness from the pan and simmer. While the 'au jus' is simmering, cut each chicken into 8 pieces, place on a serving platter. Serve the sauce separately with the Italian bread for dunking.

Steps:

• pound chicken breast to 1/4 inch season with salt and pepper then lightly flour and set aside.
• in a large skillet heat evooand a tablespoon of butter.
• heat to medium high and cook chicken breast on each side to a light golden brwon and set aside.
• add 2 tablespoons of evoo and 1 tablespoon butter and saute shallots and garlic until just tender.
• deglaze pan with chicken broth and lemon juice.
• season to taste with salt, pepper and pepper flakes.
• reduce by 1/2 and then swirl in 1 tablespoon of cold unsalted butter.
• brush a shallow oven proof baking dish with olive oil and arrange chicken breast in one layer overlapping if need be.
• top chicken breasts with artichokes, capers and sun dried tomatoes.
• pour sauce over chicken then sprinkle with lemon zest, chopped parsley and basil.
• drizzle with olive oil cover with foil and bake at 350 for 40 minutes.

Steps:

• 1. Combined first 4 ingredients. Pour into a greased 9x13 inch dish. Lay chicken on top. Sprinkle soup mix over chicken. Cover with foil. Bake at 250 for 4 hours (300 for 3 hours, 350 for 2 hours) Simple & Yummy!

Steps:

• In the order listed, layer first seven ingredients in a 5-qt. slow cooker. Sprinkle with bouillon and seasonings. Pour water over top. Do not stir. , Cook, covered, until chicken and vegetables are tender, 6-8 hours. Remove chicken and vegetables to a platter. If desired, skim fat from cooking juices and thicken for gravy.

Steps:

• In a large bowl, whisk flour and sugar. In another bowl, whisk eggs, milk and whiskey until blended. Add to dry ingredients, stirring just until moistened. Fold in apples and zest., In an electric skillet or deep fryer, heat oil to 375°. Drop batter by tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, about 2 minutes on each side. Drain on paper towels. Dust with confectioners' sugar.