Mitchells Opulent Chicken Recipes

OPULENT CHICKEN

Steps:

• Clean and skin breast and place in bottom of 9X13 dish.
• cover completely with sliced cheese.
• Mix together soup, sour cream and lemon juice.
• Pour over top of chicken covering completely.
• Mix cracker crumbs with butter and sprinkle over the top of sauce.
• (Crumbs should cover sauce completely).
• Bake at 275 for 2 1/2 hours uncovered.
• (You may want to put a drip pan underneath depending on how full the dish is).

"OPULENT" CHICKEN

Steps:

• Preheat oven to 375°F.
• Pat chicken dry and season both sides with paprika and salt and pepper. In a 10- to 12-inch heavy skillet heat 2 tablespoons butter over moderate heat until foam subsides and cook chicken, until golden brown, about 3 minutes on each side. With tongs transfer chicken to a 2 1/2- to 3-quart shallow baking dish or casserole. In a colander rinse artichoke hearts and drain on paper towels. Scatter artichoke hearts around chicken.
• Slice mushrooms. Wipe out skillet and in it heat remaining 4 tablespoons butter over moderate heat until foam subsides. Add mushrooms, tarragon, and salt and pepper to taste and cook, stirring, until liquid given off by mushrooms is evaporated. Add flour and cook over moderately low heat, stirring, 3 minutes. Add Sherry or Marsala and broth and bring to a boil, stirring. Simmer sauce, stirring, 5 minutes and pour over chicken.
• Cover baking dish or casserole with foil or a lid and bake mixture in middle of oven 40 to 45 minutes, or until chicken is cooked through.

CHICKEN AND "SLIDES" (AKA CHICKEN AND DUMPLINGS)

Steps:

• Heat a 6-quart Dutch oven or stock pot over medium heat. Drizzle in the olive oil (enough to coat the bottom) and add the onion, celery, carrots, garlic, rosemary and thyme. Cook, stirring occasionally, until the veggies begin to soften, 5 to 6 minutes. Liberally season with salt and pepper. Add the chicken, stock and bay leaves. Stir, bring to a simmer then cover and cook over low heat for 35 minutes, stirring occasionally.
• In a small bowl, whisk together the flour, baking powder, baking soda, 1/4 teaspoon salt, 1/4 teaspoon pepper and nutmeg. In another small bowl, whisk together the egg and 1/4 cup water, then add to the flour mixture and whisk together until smooth.
• Make sure the soup is at a gentle simmer, then using a 1/2 teaspoon measure, scoop some of the batter, then slide it off with your finger into the soup. Make 5 or 6 dumplings at a time, let cook for 20 seconds, then stir and add another batch. You should have enough batter for 25 to 30 slides. Cook for 5 minutes longer, gently stirring, then ladle into bowls and top with torn parsley and pepper.

MICHAEL'S CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan over medium heat, blend cider vinegar, chili sauce, Worcestershire sauce, and tomato paste. Mix in the onion, brown sugar, and cayenne pepper.
• Heat oil in a medium skillet over medium heat, and saute the chicken thighs until browned. Remove from heat, drain, and arrange in a medium baking dish. Cover with the cider vinegar sauce mixture.
• Bake covered 45 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

MISTRAL'S CHICKEN WITH GARLIC

Steps:

• Season chicken liberally with salt and pepper. Place a deep, nonreactive skillet or Dutch oven over high heat, and add oil and butter. When fats are hot but not smoking, add chicken pieces skin side down and cook until skin turns an even, golden brown, about 5 minutes. Work in batches, if necessary, and carefully regulate heat to avoid scorching skin. Turn pieces and brown them on other side for an additional 5 minutes.
• Reduce heat to medium. Bury garlic cloves under chicken to make sure they settle in one layer at bottom of skillet. sautéed shaking or stirring pan frequently, until garlic is lightly browned on all sides, about 10 minutes. Add wine and stock, scraping bottom of pan.
• Cover and continue cooking until juices run clear when a thigh is pricked, 10 to 15 minutes more. Serve chicken with garlic and pan juices and, if desired, rice or sautéed potatoes.

MITCHELL'S OPULENT CHICKEN RECIPE

Steps:

• Coat chicken with paprika, salt and pepper. Saute chicken in butter until brown. Transfer to casserole. Saute' sliced mushrooms and cut-up artichoke hearts in butter for about 5 minutes. Add more butter if needed. Add the tarragon. Sprinkle with flour and stir in sherry and bouillion and stir like mad. Simmer for five minuts or until gravy is smooth. Cover casserole and bake for 45 minutes.