Florentine Chicken
Ingredients| 1 (2 to 2-1/2 lb) frying chicken |
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Cut chicken into 14 to 16 small pieces or ask butcher to do so. Wash
and dry pieces thoroughly. Place chicken pieces in a large bowl.
Season with salt and pepper and sprinkle with parsley. Add oil and
lemon juice; mix well. Let stand 2 to 3 hours. Beat eggs with salt
and pepper in a medium bowl. Remove chicken from marinade and pat
dry with paper towels. Coat chicken lightly with flour. Dip into
beaten eggs; let excess egg drip off. Pour oil 2 inches deep in a
large saucepan of deep-fryer. Heat oil to 375F, or until a 1-inch
cube of bread turns golden brown after 1 minute. Fry chicken pieces
10 to 12 minutes or until golden on all sides. Drain on paper towels.
Place chicken pieces on a warm platter, sprinkle lightly with salt.
Serve immediately. Makes 4 servings.
Servings: 4
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TAG: chicken, cacciatore, anchovies, gently, minutes, garlic, dutch, stock, ,
First, in a heavy Dutch oven (preferably cast iron) heat the olive oil and saute the chicken and garlic until lightly browned...(but remember to stir everything constantly so that the garlic doesn t burn!). Then remove the chicken from the pot and set it aside momentarily. (Upload by user)
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TAG: chicken, microwave, parmesan, breasts, sauce, ,
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Combine the sour orange juice, garlic, salt and pepper in a container suitable for marinating the chicken. Add the chicken pieces to the marinade, cover and refrigerate 1 to 2 hours. Remove the chicken and blot in on paper towels. Reserve the marinade. Warm the oil in a larg (Upload by user)
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