Chicken
and Wine
(submitted by knights_room)
2 lbs of cut in cubes deboned chicken (white or dark your
choice)
2 cloves of garlice
1 large onion cut in half then in lengths not rings but
in half curles
1 lb of fresh mushrooms (clean the mushroom first before
cooking)
2 tomatoes diced up
salt and pepper you use about 4 times as much salt as
you do pepper
In
a frying pan ... cast iron is best but what ever you have
will do .... put in 1/3 of a cup of oil .... heat the
oil and add the chicken .... add salt and pepper to the
chicken .... cook the chicken till done .... then remove
the chicken .... in the oil add two cloves of garlic diced
or minced .... once the garlic starts to turn golden add
your mushrooms .... salt and pepper the mushrooms ....
once the mushrooms are cooked (they will shrink to about
1/2 their size) .... add the onions ... salt and pepper
the onions and mushrooms .... when the onions turn transparent
.... add the tomatoes .... salt and pepper everything
.... when the tomatoes are soft and are broken up ....
add the chicken back into the mix .... then you add 1
1/2 cups of wine ... (what ever wine you like) .... salt
and pepper again .... simmer for 45 minutes .... the alcohol
burns off but the flavor remains .... it s served over
penne noodles or med/large shells .... taste the dish
about 15 minutes before done ... if it doesn't taste quite
the way you like it to add more salt .... you do not taste
the salt in the dish nor the garlic but it is there ....
if you use too much pepper you will taste the pepper tho
... be careful with the pepper .... but you do need to
add the salt and pepper everytime you add something
Chicken
(Submitted
by venus_goddess_of_angels)
A
few pounds of chicken cutlets
1/4 to 1/2 of soy sauce
1/2 cup of honey or less depending how much chicken you
use
garlic, salt and pepper to taste
1 tsp. of lemon juice or one whole lemon
I do not use salt the soy sauce has enough in it
Add
everything together mix well then pour over chicken marinate
over night you can also do this ahead and freeze it raw
with the juices on it....you can bbq this comes out wonderful,
or broil it.......enjoy
Southern
Fried Chicken
(Submitted
by venus_goddess_of_angels)
2 cups buttermilk, preferably salt free
1/8 teaspoon salt
1/4 to 1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
10 pieces chicken with skin
1-1/4 cups all-purpose flour
1-1/2 teaspoons salt
3/4 to 1-1/4 teaspoons black pepper
vegetable oil for frying
In a shallow, non-aluminum dish, combine the first four
ingredients.
Add chicken and toss once to coat.
Cover and chill 8 hours or overnight, turning once or
twice.
Place pieces on rack to drain slightly but do not pat
dry.
Combine flour, salt, and pepper.
Toss chicken in flour mixture.
Refrigerate 1 hour.
Heat enough oil to reach a depth of 1/2-inch to 350°
to 360° degrees.
Add chicken pieces to the hot oil. Adjust temperature
so oil remains between 300° and 320°.
Cook, turning once with tongs, 10 to 12 minutes per side
or until juices run clear when pierced in the thickest
part.
Transfer pieces as they are done to paper towels to drain.
Serve hot or warm.
