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Carol Boyd's Chicken Portofino Recipe

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This recipe for Carol Boyd's Chicken Portofino, by , is from The 2017 Stoel Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Paul Boyd

Category:
Category:

Ingredients:  
Ingredients:  
4 chicken leg quarters
1-2 T. margarine
1 tsp. garlic salt
1-2 T. dried basil
½ c. parmesan-romano cheese, finely grated
5 large cloves garlic, mashed
8 oz. chopped canned tomatoes
⅓ c. all-purpose flower
2 tsp. lemon pepper
2 T. extra virgin olive oil
paprika to taste
1 medium onion, chopped
11 large black olives, chopped
1 c. dry white wine
18-24 baby carrots

Directions:
Directions:
1. Mix together flour, lemon pepper, garlic and onion salt, 1-2 tsp. dried basil, and one heaping tbsp. of the cheese. 2. In a large (4 quart) dutch oven, heat the olive oil and 1 tbsp. margarine on medium-high heat. 3. Dredge chicken in seasoned flour and sprinkle generously with paprika. Brown chicken (approximately 5 minutes each side). 4. Brown only a few pieces at a time, then drain on paper towels. (Reduce heat if necessary) 5. Turn heat to medium low and sauté onion and garlic until soft, then drain on paper towels. Discard remaining oil. 6. Arrange chicken in dutch oven, adding ½ cup dry white wine and ¼ cup chicken broth. Press baby carrots down between chicken pieces (into liquid). 7. Sprinkle all chicken pieces with dried basil (about 1 tbsp.), 2-3 tbsp. of the cheese, the chopped tomatoes and olives. 8. Cover and simmer on low for 50-60 minutes. Add ⅓ cup additional dry white or broth, only if needed after 30 minutes. Remove cover last 15 minutes. Skim fat. 9. Serve with pasta, green salad and crusty bread.

Number Of Servings:
Number Of Servings:
Four
Preparation Time:
Preparation Time:
20-30 mins + simmer time

 

 

 

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