CORSICAN CHICKEN
Moist and tender chicken thighs make a delicious hot entree for winter months. Just add a salad and a lemon dessert. -Mary Bergfeld, Eugene, Oregon
Provided by Taste of Home
Categories Dinner
Time 4h50m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the butter, herbes de Provence, salt, garlic and pepper; rub over chicken. , Place in a 5-qt. slow cooker. Add the onion, tomatoes, consomme and vermouth. Cover and cook on low for 4-5 hours or until chicken is no longer pink. Add olives and orange zest. Cover and cook on high for 30 minutes., Remove chicken and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. , Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken. If desired, sprinkle with parsley, basil or pimientos.
Nutrition Facts : Calories 287 calories, Fat 16g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 808mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 23g protein.
JESSYE NORMAN'S CORSICAN CHICKEN
Provided by Jeremy Gerard
Categories dinner, main course
Time 1h15m
Yield Six to eight servings
Number Of Ingredients 17
Steps:
- Marinate the apricots and sultanas in the white wine overnight.
- Preheat the oven to 375 degrees.
- Heat the olive oil in a large, heavy skillet and saute the chicken pieces over medium heat until brown on all sides. Drain on a paper towel. Add the shallots, green pepper and garlic to the pan and saute for 10 minutes.
- Place the chicken legs and thighs, along with the sauteed vegetables, in a large ovenproof dish. Add the apricots and sultanas with the wine, the lemon peel and coriander. Add the chicken broth. Season with the peppercorns and salt. Bake, uncovered, for 25 minutes.
- Add the breasts and wings and, if necessary, some additional chicken broth. Bake until the breasts are tender, about 20 minutes. (This dish can be prepared one day in advance up to this point.)
- Just before serving, if a thicker sauce is desired, combine one-half cup of the cooking liquid with the cornstarch and stir into the dish. Sprinkle with cilantro, almonds and coconut and heat through until the coconut is golden brown, 10 to 20 minutes.
Nutrition Facts : @context http, Calories 892, UnsaturatedFat 41 grams, Carbohydrate 34 grams, Fat 60 grams, Fiber 6 grams, Protein 51 grams, SaturatedFat 16 grams, Sodium 1324 milligrams, Sugar 22 grams, TransFat 0 grams
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