How To make Chicken Kaleidoscope
12 Chicken breasts; skin, bone
2 cn Pineapple chunks w/juice*
Drain/save juice/20 oz each 1/2 c Lime juice
1 lg Green bell pepper; sliced
1 lg Red bell pepper; sliced
1 lg Yellow bell pepper; sliced
1 Vidalia onion; sliced
1 lb Whole mushrooms; trim stem
-ends 6 oz Pitted sm black oliv
-es;drain well lb Fresh snow peas; trim ends 2 oz Butter; shave
Salt 14 oz Natural instant brown rice
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*You will need pineapple chunks from only 1 can for this recipe. Freeze excess pineapple in an ice cube tray covered with orange juice. Use cubes in glasses of iced tea. Line bottom of slow cooker set on HIGH with chicken. Add pineapple juice and lime juice; cook for 4 to 6 hours or until tender, but not falling apart. When chicken is tender, layer mushrooms, pepper slices, 1 can pineapple, onion slices, olives and snow peas in slow cooker in order given. Top with butter. Cook for 1-1-1/2 hours more, or until veggies are tender, but not mushy. Remove chicken and veggies from broth; set aside on a warmed utility platter, covered, in a 200~ oven to keep hot. Broth should measure approximately 1 quart; add salt and brown rice. Following package directions, cover and cook on HIGH until done. When rice is cooked, place in center of large, warmed presentation platter. Scoop veggies over top and arrange chicken around perimeter, letting veggies spill over them. Source Recipe Digest.
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Eric Wareheim's Perfect Roast Chicken & Frites | In The Kitchen With
We’re welcoming actor and winemaker, Eric Wareheim to our kitchen to make a recipe from his new cookbook, #Foodheim. Eric brings the laughs as he makes a roasted chicken inspired by his favorite bistro in Paris. Paired with french fries and a luxurious mushroom sauce, this dish will transport you to France right at your dinner table. GET THE RECIPE ►►
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2020 Chenin Blanc:
PREP TIME: 15 minutes
COOK TIME: 1 hour 30 minutes
SERVES: 4
INGREDIENTS
Chicken & Mushrooms
1 (3- to 4-pound) whole chicken
Kosher salt
Extra-virgin olive oil, for drizzling
1 handful mixed fresh herbs (thyme, rosemary, marjoram, or tarragon), tied together with butcher’s twine
7 garlic cloves; 4 smashed, 3 thinly sliced
1 cup white wine
1 tablespoon unsalted butter
1 shallot, finely chopped
8 cremini mushrooms, thinly sliced
Freshly ground black pepper
1 tablespoon all-purpose flour
1/2 cup heavy cream
French Fries
2 1/2 pounds scrubbed but not peeled
Neutral oil, for frying
Kosher salt
Reprinted with permission from Foodheim: A Culinary Adventure by Eric Wareheim with Emily Timberlake copyright © 2021 Photographs copyright © 2021 by Julia Stotz. Art copyright © 2021 by Duke Aber. Published by Ten Speed Press, an imprint of Penguin Random House.
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