Andris Chicken Food
ANDRI'S CHICKEN
I got this recipe years ago from my mother-in-law (who passed away two years ago) who was an outstanding cook and always had great recipes to share with me. She got this when she lived in Arizona from a restaurant, I think. I have no idea who Andri is, but he must have been a good cook! The only thing is that Beau-monde seasoning (made by Spice Islands) may be difficult to find in your area. The stores where I live used to carry it and then stopped. Just this summer, though, I was thrilled to find it in a grocery store in the Outer Banks and I stocked up. There are some recipes for beau-monde seasoning listed on this site, but I haven't found one that tastes like the actual spice. I advise not making this recipe without beau-monde because it really makes the dish! I hope all enjoy!
Provided by CookingONTheSide
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Brown chicken in butter.
- Sprinkle with pepper, garlic, parsley flakes and beau-monde seasoning. Season to your liking using more or less of the spices listed.
- Add mushrooms, mushroom liquid and 1/2 cup cooking sherry. I sometimes use 1 cup cooking sherry because we like a lot of the juice to serve over the rice. I may also add some extra mushrooms, too, because my family loves mushrooms.
- Bring to a boil.
- Cover and cook on medium-low heat for 20 minutes.
- Serve over rice.
Nutrition Facts : Calories 351.8, Fat 11.9, SaturatedFat 6.2, Cholesterol 95.5, Sodium 221.7, Carbohydrate 7.8, Fiber 1.1, Sugar 2.9, Protein 27.2
FERRAN ADRIA'S ROTISSERIE CHICKEN
Steps:
- 1. Preheat the oven to 425°F.
- 2. Heat the olive oil in a large skillet over medium heat. Add the prunes, apricots, cherries, pine nuts, and orange and lemon zests and cook, stirring, until the pine nuts turn golden and the fruits are browned in spots, 3 to 5 minutes. Add the port and cinnamon stick and cook until syrupy, about 5 minutes. Add the chicken stock and the chicken juices. Increase the heat to high, bring the sauce to a boil, and cook until reduced, about 5 minutes.
- 3. Place the chicken pieces in a baking dish that can hold them snugly. Pour the sauce over them, scraping up all the fruit and liquid from the bottom of the skillet and turning the chicken to coat it with the sauce. Bake the chicken until it is warmed through and the sauce is further reduced, about 10 minutes. Transfer to plates and serve at once.
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