Chicken La Bodega Recipes

CHICKEN BOUILLABAISSE

Steps:

• Pat the chicken dry with paper towels and season it generously with salt, pepper, and the rosemary. Heat 2 tablespoons of olive oil over medium heat in a large Dutch oven and brown the chicken pieces in batches until nicely browned all over, about 5 to 7 minutes per batch. Transfer the browned chicken pieces to a plate and set aside.
• Lower the heat to medium-low and add the garlic, saffron, fennel seeds, tomato puree, chicken stock, white wine, Pernod, 2 teaspoons salt, and 1 teaspoon of pepper to the pot. Stir and scrape up any browned bits on the bottom, and simmer for 30 to 40 minutes, until the garlic is very tender, stirring occasionally.
• Meanwhile, preheat the oven to 300 degrees F.
• Carefully pour the sauce into the bowl of a food processor fitted with the steel blade. Puree until smooth. Return the sauce to the Dutch oven and add the sliced potatoes and browned chicken pieces with their juices. Stir carefully.
• Cover the pot and bake for 45 to 55 minutes, until the potatoes are tender and the chicken is done. Check the seasonings and serve hot in shallow bowls with big dollops of Rouille and slices of crusty bread.
• Place the garlic and salt on a cutting board and mince together. Transfer the mixture to a food processor fitted with the steel blade. Add the egg yolk, lemon juice, saffron, and red pepper flakes. Process until smooth.
• With the machine running, pour the olive oil in a thin, steady stream through the feed tube to make a thick mayonnaise emulsion. Transfer the rouille to a serving bowl and store it in the refrigerator until ready to serve.

CHICKEN A LA GOOD

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Sprinkle each flattened breast with garlic salt and pepper to taste on both sides. Lay a slice of ham onto each breast, then a slice of Swiss cheese. Roll each breast up like a cinnamon roll. Secure with a toothpick if necessary. Wrap a piece of bacon loosely around each roll. Place the rolled breasts in a 2 quart glass baking dish and pour in chicken broth.
• Bake for 30 to 35 minutes in the preheated oven, or until the juices run clear. Broil for a few minutes before serving to crisp up the bacon.

CHICKEN LA BODEGA

Steps:

• Preheat oven to 350 degrees.
• Wash chicken parts and dry with paper towel. Sprinkle with salt and paprika, and brown slowly in olive oil.
• In another frying pan melt butter and stir in saffron and rice. Toast rice until golden brown, stirring occasionally, for about 10 minutes. Add white wine and chicken stock. Simmer covered for another 15 minutes.
• Place bay leaves on bottom of large casserole, add rice and chicken and sprinkle with olives. Bake for 40 minutes, then sprinkle with green peas.and cook until peas are heated through, approximately 10 minutes.

CHICKEN A LA BIBI

Steps:

• Combine chicken broth and sherry, and add enough water to make 2 cups of liquid. Set aside.
• Melt butter in a large, nonstick skillet over medium heat until bubbly. Add carrots, onions, and celery, and cook, stirring frequently, until the onions begin to soften and turn clear, 3 to 5 minutes. Carrots should be firm, but not crunchy. Stir in mushrooms, kosher salt, and pepper, and continue cooking for 2 minutes. Add garlic and cook, stirring occasionally, 1 to 2 minutes.
• Stir in flour and mix until all the liquid is incorporated in the flour, about 2 minutes. Mixture will be thick. Add chicken broth mixture, stirring quickly to avoid lumps. Stir in milk and cream and bring to a boil. Cover, reduce heat to low, and simmer for 5 minutes.
• Remove cover, stir in chopped chicken, frozen peas, and Worcestershire sauce. Increase heat to medium, bring to a boil, and cook, uncovered, about 5 minutes. Adjust salt and pepper, if necessary. If mixture becomes too thick, remove from heat and allow residual heat to cook the mixture for the remaining time. Stir in milk or water in 1-tablespoon increments to thin to the desired consistency.
• To serve, split open a biscuit and place on a plate or in a bowl. Ladle chicken mixture over the biscuit and garnish with parsley, if desired.