Best Chicken Dishes

Heat oil in heavy large skillet. Coat chicken with seasoned flour, shaking off excess. Brown chicken on all sides over moderate heat, being careful not to crowd skillet. Remove and set aside.

In the same skillet saute' onion and garlic 3 minutes. Turn heat to high and add wine, scraping up browned bits from bottom of skillet. Add chicken, vegetables and herbs. Cook 5 to 7 minutes.

Cover and simmer until tender, about 30 minutes. Add herbs. Adjust seasoning to taste. Serves 6.

Ingredients:
1/4 c Olive oil
6 Pieces Frying chicken (legs with thighs attached and breast halves)
1 1/4 c All-purpose flour, seasoned with 1 t paprika, salt and pepper to taste
1/2 c Thinly sliced onion
2 md Gralic cloves, minced
2/3 c Dry Marsala
1 Green bell pepper, cut into julienne strips
2 Carrots, thinly sliced
1 Celery stalk, thinly sliced
1 c Canned crushed Italian plum tomatoes
1 t Dried basil
1 t Dried thyme
1 t Dried oregano
Salt and pepper to taste

Place sliced onion in bottom of crock-pot. Add chicken (you can either use a whole chicken or chop it up in pieces).

Stir together tomato paste (use 1 can of "regular" tomato paste and 1 can with garlic), creole seasoning (use e.g. Konriko brand), pepper, garlic, herbs, and 1/4 cup of wine.

You can go against "tradition" and use a red wine. You might like the way reds blend with tomato sauces. In this case, you can use a light Chianti to pour over the chicken.

Pour remaining wine over the chicken as well. Cover and cook on LOW for 7 to 9 hours (HIGH 3 to 4 hours). Serve chicken over hot buttered spaghetti, vermicelli, fettucini, or other pasta.

Ingredients:
1 Onion, medium (sliced)
1 Celery stalk w/leaves (cut in 1-inch pieces)
2 cn Tomato paste (6 oz. each)
1 can w/garlic
1/2 c Chianti (or any wine)
1/4 ts Pepper
1 t Creole seasoning
1 Bay leaf
6 Mushrooms, large (sliced) 3 Garlic cloves
1/2 ts Basil
2 ts Oregano
1 Chicken, whole, about 3 lbs.

Heat oil in large skillet over medium-high heat until hot. Add chicken, onion, and bell pepper; cook and stir until chicken is browned.

Stir in water, tomatoes, and tomato sauce. Bring to a boil. Add ravioli, covering it with tomato mixture. If necessary, carefully separate ravioli. Cook 12 to 15 minutes or until sauce is of desired consistency and chicken is no longer pink, stirring frequently to prevent sticking.

Ingredients:
1 t Olive or vegetable oil
1 lb Boneless, skinless chicken (breast cut in 1 inch pieces)
1 md Onion (sliced)
1/2 md Green bell pepper (sliced)
1 c Water
14 1/2 oz Can diced tomatoes w/ garlic and basil (undrained)
8 oz Can tomato sauce
9 oz Pkg refrigerated cheese filled ravioli

With Chicken Cacciatore you coat chicken breast halves with bread crumbs. Spray large nonstick skillet with nonstick cooking spray.

Heat over medium-high heat until hot. Add chicken; cook until lightly browned on both sides. Add potatoes, bell pepper, spaghetti sauce and water; mix well. Bring to a boil.

Reduce heat to medium-low; cover and cook 25 to 30 minutes or until chicken is fork-tender, its juices run clear and potatoes are tender, stirring occasionally. Sprinkle with cheese.

Ingredients:
4 chicken breast halves (boned)
1/4 cup italian style bread crumbs
2 russet potatoes (cubed)
1 medium green bell pepper (chopped)
26 ounces spaghetti sauce
1/4 cup water
2 tablespoons shredded fresh parmesan cheese

This recipe for Cacciatore Chicken serves/makes 4.