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.Add flour, and tossuntil chicken is coated.Return casserole to medium-high heat, When pan ishot, brown chicken in batches, adding olive oil if pan looks dry.Do notcrowd pan, and turn pieces as needed until well browned on all sides.Transfer chicken to a plate, and set aside.Shake any excess flour fromfreezer bag into casserole, and scrape bottom with a wooden spoon.Pour inbrandy, then stand back and carefully ignite with a long match.Slowly stirin the whole bottle of Burgundy.Bring liquid to a boil.Return chicken tocasserole, and add salt pork, shallots and mushrooms.Add bouquet garni, andstir to mix well.When liquid returns to a boil, cover, and reduce heat tolow.Simmer for 1 hour, and season with salt and pepper to taste.Flavorimproves if cooled and refrigerated overnight; reheat thoroughly beforeserving.Coq Au Vin 106Cream Of Chicken Pepperpot2 tablespoons kosher salt1 teaspoon whole peppercorns3 carrots, coarsely chopped1 onion, coarsely chopped1 rib celery, coarsely chopped1 gallon cold water1 whole fryer chickenOil for sauteing1/2 cup each: finely diced yellow, red and green bell peppers1 stick butter1/2 cup flour1 pint heavy creamSalt and black pepper to tasteTabasco to tasteAdd salt, peppercorns, carrot, onion and celery to water.Bring to a boil,reduce heat to a simmer and cook chicken until meat is tender, about 2hours.Skim impurities from top of water as the chicken cooks.When done,strain remaining stock and set aside.Remove meat from bones and set aside.Saute diced bell peppers.Stir in reserved chicken.Set aside.In a skillet,combine butter and flour.Cook over low heat until the mixture is thick andgolden, about 1/2 hour.To reserved stock add cream, chicken and peppers andsalt and pepper to taste.Bring to a boil.Whisk in flour and buttermixture.Add Tabasco to taste.Simmer until flavors meld.Cream Of Chicken Pepperpot 107Creamy Italian Chicken4 boneless skinless chicken breast halves1 envelope dry Italian salad dressing mix1/4 cup water8 oz.cream cheese, softened1 can cream of chicken soup, undiluted4 oz.can mushroom stems and pieces, drainedHot cooked rice or pastaPlace the chicken breast halves in a crock pot.Combine the Italian dressingmix and water; mix until smooth, and pour over top of chicken.Cover andcook on low for 3 hours.Combine the cream cheese and soup until smooth andblended.Stir in mushroom pieces.Pour soup mixture over chicken.Cook 1hour more or until chicken is cooked through.Serve over hot cooked rice orpasta.Creamy Italian Chicken 108Crockpot Chicken And Sausage Gumbo1/3 cup all-purpose flour1/3 cup cooking oil3 cups water12 ounces fully cooked smoked sausage links, sliced in 3/4" pieces12 ounces skinless, boneless chicken breasts or thighs,cut into 3/4" pieces1 - 10 ounce package frozen whole okra, partially thawed and cutinto 1/2-inch slices1 cup chopped onion1/2 cup chopped green sweet pepper1/2 cup chopped celery4 cloves garlic, minced1/2 teaspoon salt1/2 teaspoon pepper1/4 teaspoon ground red pepper3 cups hot cooked riceFor the roux, in a heavy 2-quart saucepan stir together the flour and oiluntil smooth.Cook over medium-high heat for 5 minutes, stirring constantly.Reduce heat to medium.Cook and stir constantly about 15 minutes more oruntil a dark, reddish-brown roux forms.Cool.Place water in crockpot.Stirin roux.Add sausage, chicken, okra, onion, sweet pepper, celery, garlic,salt, pepper, and ground red pepper.Cover; cook on low-heat setting for 6to 7 hours or on high-heat setting for 3 to 3-1/2 hours.Skim off fat.Serveover the hot cooked rice.Crockpot Chicken And Sausage Gumbo 109Curried Chicken4 chicken leg quarters2 tablespoons vegetable oil1 - (10.75-oz.) can condensed cream of chicken soup1/2 cup water2 teaspoons curry powder1/8 teaspoon ground cinnamon1/2 cup chopped onionRinse chicken with cold water and pat dry with paper towels.In heavy fryingpan, heat oil; add chicken and cook over medium-high heat, turningoccasionally, for 15 minutes or until browned.Remove chicken.Cover andkeep warm.Combine soup, water, curry powder, cinnamon and onion.Stir intodrippings in pan; mix well.Heat until simmering.Return chicken to fry pan;season with salt and pepper.Cook, covered, over medium heat for 15 to 20minutes or until done.Serve chicken and sauce over hot rice or pasta.Garnish with lemon wedges [ Pobierz całość w formacie PDF ]