Corsican Chicken Recipe 455

Steps:

• Mix butter, herbs, salt and pepper, and garlic. Rub on chicken pieces. Put into crock pot. Add onion, tomatoes, consommé and vermouth. Cover. Put on low for 4-5 hours.
• Add olives and peel. Recover. Put on high for 30 minutes.
• Remove chicken and keep the pieces warm.
• Pour juices into saucepan or skillet. In separate cup, combine cornstarch and water. Mix until smooth. Stir into juices. Bring to a boil, and cook for 2 minutes. Pour over chicken. Sprinkle with basil, parsley and pimentos.

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 peel. Cover and cook on high for 30 minutes. Remove chicken to a serving platter; keep warm. Remove meat 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. Sprinkle with basil, pimientos and parsley.

Steps:

• Place the chicken in the slow cooker and sprinkle with garlic, salt, and pepper. Add the tomatoes, a bit of their oil, the peppers, rosemary, and broth. Cover and cook on low for 5 hours, or until cooked through.
• Remove the chicken and vegetables to a platter with a slotted spoon. Pour the remaining liquid into a saucepan and skim off fat from the surface. Bring the juices to a boil over high heat. Stir in the cornstarch mixture and cook, stirring, until slightly thickened. Taste for seasoning, stir in the basil, and pour the sauce over the chicken.

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.