Venetian Chicken Recipes

Steps:

• Mix the raisins and vinegar together and set aside.
• Trim the livers of any membranes or connective tissue. Cut the pairs in half, making all the pieces as uniform as possible. Pat the livers dry on paper towels.
• Heat the oil in a large, heavy skillet. Add onions and saute slowly, over low heat, until golden and tender, about 20 minutes. Transfer onions to a bowl, draining as much of the oil as possible into skillet.
• Increase the heat to high, add the livers and cook them very quickly, moving them around in the oil, for three to five minutes until they begin to brown but are still pink inside. Season with salt and pepper.
• Sprinkle with sage and wine and the raisins and vinegar. Reduce heat to low, return onions to pan, mix them in to reheat. Serve liver and onions moistened with the pan juices.

Steps:

• Heat oil in Dutch oven over medium heat until hot. Add pancetta; cook 5 minutes or until lightly browned. Add onion, carrots and celery; cook 8 minutes or until onion begins to brown. Add garlic, bay leaves and saffron; cook 30 seconds.
• Add chicken and broth; increase heat to medium-high. Bring almost to a boil; reduce heat to medium-low. Partially cover and cook 12 to 15 minutes or until chicken is no longer pink in center and juices run clear. Remove chicken; cool slightly. Shred chicken meat.
• Meanwhile, add rice and pepper to Dutch oven. Partially cover and cook 20 minutes or until rice is tender, stirring occasionally. Return chicken to pot; cook 5 minutes or until chicken is heated through. Remove and discard bay leaves.
• 4. In small bowl, stir together parsley and lemon peel. Ladle soup into bowls; sprinkle with parsley.
• mixture.

Steps:

• In a large bowl combine paprika, flour, salt, basil, pepper.
• Coat chicken pieces with mixture and set aside.
• Rinse mushrooms and break into small pieces (remove and discard thick stems).
• Place mushrooms, sun-dried tomatoes and onion in a crock pot.
• Place chicken pieces on top.
• In a bowl, combine wine, if using, and tomato sauce and lemon peel.
• Pour over chicken.
• Cover.
• Cook LOW 5-6 hours or til chicken is tender.
• Serving suggestions:.
• Serve over cooked pasta, top with grated parmesan cheese and parsley.

Steps:

• Combine Garlic Herb Seasoning ingredients in a small mixing bowl and set aside.
• Blend apricot sauce ingredients in a sauce pan. Add salt & pepper to taste. Bring to a boil and remove from heat.
• Combine tomato mixture in a separate mixing bowl and set aside.
• Blanch asparagus and broccoli for 1 minute in a pot of salted boiling water. Transfer immediately to ice bath to stop cooking.
• Coat sauté pan with 1Tbsp olive oil. While keeping ingredients separated in pan, heat cooled asparagus, broccoli and tomato mixture and until hot. Do not overcook.
• Grill chicken until internal temperature reaches 165°F.
• Place grilled chicken on a platter next to hot broccoli and asparagus. Sprinkle Garlic Herb Seasoning on broccoli. Pour tomato mixture on top of vegetables.
• Top chicken breasts with apricot sauce and garnish with chopped parsley.

Steps:

• Preheat oven to 400 degree F.
• Soak mushrooms in lukewarm water for 15 minutes.
• Cut the chicken into 4 pieces.
• Peel and quarter the onions, and cut up the tomatoes into small pieces.
• Put the onions, tomatoes, mushrooms in their soaking liquid, garlic, basil, red wine, and a pinch of sugar in a roasting pan and mix well.
• Season the chicken pieces with salt and pepper, then place into the pan as well. Skin side up.
• Add butter and olive oil and roast for 1 to 1 ½ hours.
• Remove the meat from the sauce and keep warm.
• Press the sauce through a sieve, thicken if necessary, season to taste with salt and pepper and serve separately.
• Grilled polenta and the same wine used in the sauce make a good accompaniment.