Paul Newmans Braised Chicken With Pasta Sauce Mushrooms Recipes

Steps:

• Preheat the oven to 375 degrees. Mix together 1 1/2 teaspoons of salt, 1/4 teaspoon pepper and the paprika and sprinkle on all sides of the chicken.
• Melt 4 tablespoons of the butter in a large skillet over high heat. Brown the chicken prettily on all sides, in batches, adjusting the heat as needed. Transfer the chicken to a large Dutch oven or casserole.
• Pour off the butter from the skillet, wipe it clean and return it to the heat. Add the remaining 2 tablespoons butter. When the butter starts to foam, add the mushrooms and sauté for about 5 minutes. Sprinkle the flour over them, stir in the chicken broth and the sherry and simmer for 2 to 3 minutes. Season to taste with salt and pepper.
• Halve artichoke hearts and arrange them between the chicken pieces. Pour mushroom-sherry sauce over them and cook in the oven, covered, for 40 minutes to an hour.

Steps:

• Set oven to 375 degrees F.
• Grease a 13 x 9-inch or a 2-quart baking dish (a larger baking dish might be needed for more chicken pieces).
• Pat the chicken pieces dry using paper towels.
• Season the chicken pieces with seasoned salt, black pepper and garlic power.
• Place into the baking dish.
• Bake for 30 minutes.
• Drain any fat in the dish.
• Pour the pasta sauce over the chicken then return to oven for another 25-30 minutes or until the chicken is cooked through.
• Sprinkle Parmesan cheese over.
• Serve with cooked spaghetti.

Steps:

• Preheat the oven to 375F Pat the chicken dry with paper towels, season with salt and pepper, and dredge in flour, shaking off the excess.
• Heat the oil in a 12" ovenproof skillet.
• Add the chicken pieces, skin side down, and brown over medium heat for 7 to 8 minutes until crisp and golden.
• Turn the chicken over and cook 3 to 4 minutes more.
• Remove the chicken from the pan and set aside.
• Continue to cook the fat until the solids stick to the pan without burning and the fat is clear.
• Discard the fat, add the mushrooms and cook for 3 minutes.
• Add the wine (optional) and bring to a simmer, stirring to incorporate the browned bits.
• Reduce by half.
• Add the spaghetti sauce and bring to a boil.
• Return the chicken to the pan, skin side up.
• Place the pan in the oven and bake the chicken, uncovered, for 10 minutes.
• Remove the breast pieces and keep warm.
• Cook the dark meat 5 minutes more.
• Transfer the chicken to a serving casserole and pour the sauce over it.
• Sprinkle with the walnuts and basil (or parsley) on top.
• Serve.
• Enjoy!

Steps:

• TO make the dressing, mix all the ingredients in a bowl.
• TO make the salad, mix all the ingredients in a bowl.
• ADD the dressing to the salad and leave in the refrigerator for one hour or one day.
• BEFORE serving the salad, add the chopped tomatoes and garnish with lime wedges and cilantro.

Steps:

• Pat chicken dry with paper towels. Season all over with 1 1/2 teaspoons salt and the black pepper. Finely grate, pass through a press or mince 2 garlic cloves. Set aside half the grated garlic for finishing the dish. Rub the rest all over the chicken pieces. Set aside the chicken while preparing the other ingredients.
• In a Dutch oven over medium-high heat, combine 1 tablespoon oil and 1 tablespoon butter. When the butter melts, add chicken in batches and cook until browned on both sides, 4 to 6 minutes per side. If the pan dries out, add a little more oil as needed. Transfer browned chicken to a plate.
• Add remaining tablespoon each oil and butter to the pan. Once the butter melts, add mushrooms and cook undisturbed until well browned on one side, 2 to 3 minutes. Stir and cook for 1 minute longer.
• Thinly slice 2 garlic cloves. Reduce heat to medium, and stir in sliced garlic, leeks and a large pinch each of salt and pepper. Cook, stirring occasionally, until leeks are tender and golden brown, 7 minutes. Add rosemary and wine to the pot and let simmer, scraping up the browned bits, until liquid reduces by half, about 1 minute.
• Nestle chicken, skin side up, into the pan and pour in any accumulated juices from the plate. Reduce heat to medium-low and cook, covered, until chicken is cooked through, 25 to 35 minutes.
• Transfer chicken to a serving platter and tent with foil to keep warm. Pluck the rosemary sprigs from the pot. If the sauce looks thin, turn the heat to medium-high and let simmer until it thickens slightly, 2 to 5 minutes. Stir in the remaining grated garlic, the crème fraîche, chives and lemon zest. Taste sauce and add more salt if needed. Spoon sauce over the chicken and top with parsley, more lemon zest and a dollop of crème fraîche, if you like, and serve.

Steps:

• Heat a large, deep frying pan over medium heat. Add olive oil, then add hot cherry peppers, onion and bell pepper. Saute 2 minutes. Add chicken pieces and crushed garlic. Saute 3 or 4 minutes until browned. Add pasta sauce, lower heat and simmer.
• Meanwhile, cook pasta according to package directions. Drain and put in a serving bowl. Pour chicken and sauce over pasta. Serve with Parmesan cheese.

Steps:

• Put 2 tablespoons olive oil in a large, deep skillet over medium heat. When hot, add shallot, garlic and mushrooms. Cook, stirring occasionally, until mushrooms soften and begin to brown on edges, about 10 minutes. Add pasta and cook, stirring occasionally, until it is glossy and coated with oil, 2 to 3 minutes. Add a little salt and pepper, then wine. Stir and let liquid bubble away.
• Ladle stock into skillet 1/2 cup or so at a time, stirring after each addition and every minute or so. When liquid is just about evaporated, add more. Mixture should be neither soupy nor dry. Keep heat at medium and stir frequently.
• Begin tasting pasta 10 minutes after you add it; you want it to be tender but with a tiny bit of crunch. When pasta is about 3 to 4 minutes away from being done, add chicken and stir to combine. Continue to cook until chicken is done - it will be white on inside when cut - and pasta is how you like it. Taste, adjust seasoning, garnish with parsley and Parmesan if using, and serve.