Chicken A La Jerusalem
Ingredients| 2 lb chicken pieces |
|---|
Dredge chicken in flour. Melt butter in large skillet, add chicken and
saute until lightly browned. Season to taste with salt, pepper and
nutmeg. Wash mushrooms and pat dry. Add to chicken along with
artichoke hearts. Pour sherry over all, cover and simmer 15 minutes
or until chicken is tender and most of wine has evaporated. Stir in
half and half. Add more half and half if needed to thin sauce to
desired consistency. Add parsley and chives and serve at once.
(C) 1992 The Los Angeles Times
Servings: 6
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Chicken Adobo 1
Recipe by: Joel Ehrlich <Joel.Ehrlich@SALATA.COM> Rinse the chicken thoroughly after cutting to ensure all bone slivers are removed. Combine the garlic, bay leaf, pepper, shoyu and vinegar. Marinate the chicken 2 to 3 hours, turning often. Simmer the chicken in the mar
Recipe by: Joel Ehrlich <Joel.Ehrlich@SALATA.COM> Rinse the chicken thoroughly after cutting to ensure all bone slivers are removed. Combine the garlic, bay leaf, pepper, shoyu and vinegar. Marinate the chicken 2 to 3 hours, turning often. Simmer the chicken in the mar
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Wash and blot dry chicken. Mash garlic, shallot and herbs to a paste in a mortar with a pestle. Whisk in remaining ingredients. (Marinade can be made in a blender.) Transfer marinade to a nonreactive baking dish; add chicken. Turn to coat. Cover and marinate at least 30 minu
Wash and blot dry chicken. Mash garlic, shallot and herbs to a paste in a mortar with a pestle. Whisk in remaining ingredients. (Marinade can be made in a blender.) Transfer marinade to a nonreactive baking dish; add chicken. Turn to coat. Cover and marinate at least 30 minu
TAG: chicken, ,
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