NuWave PIC2 - Chicken & Mushrooms; Herb Chicken; Fried Chicken PIC Style

30 • NuWave
™
PIC2 Complete Cookbook
• 31
• 31
Pork & Chicken
Herb Chicken
Serves: 4
4 (6-ounce) boneless, skinless
chicken breasts
¼ cup our
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon fresh thyme
1 tablespoon fresh chopped rosemary
1 tablespoon fresh chopped oregano
2-3 cloves garlic, peeled and nely
chopped
½ cup white wine
¾ cup chicken stock or broth
¼ cup fresh chopped Italian parsley or
chervil
Directions:
1. Heat fry pan on Medium-High
(375°F).
2. Dredge chicken in our, which has
been seasoned with salt and pepper;
shake off the excess our.
3. Add chicken to fry pan and brown on
both sides for color; set aside.
4. Add herbs, garlic and wine to fry pan.
5. Bring cooking liquid to simmer on
Medium-High (375°F).
6. When cooking liquid is brought back
up to temperature, add chicken to fry
pan.
7. Add chicken stock and bring back to
simmer on Medium-Low (175°F).
8. Cover and cook chicken for
about 10-12 minutes or until internal
temperature reaches 165°F.
9. Before serving dish, sprinkle with
fresh parsley or chervil.
Tip: If you don’t have fresh thyme,
rosemary or oregano, you can
substitute with 1 teaspoon dried
thyme, rosemary or oregano.
Chicken & Mushrooms
Serves: 6
6 (6-ounce) boneless, skinless
chicken breasts
½ cup our
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
3-4 cloves garlic, peeled and
roughly chopped
1 pound mushrooms, cut into slices
¼ cup balsamic vinegar
1 cup chicken broth/stock
¼ teaspoon thyme
Directions:
1. In large heavy skillet, heat the oil on
Medium-High (375°F).
2. Dredge chicken pieces in our,
mixed with salt and pepper, shaking
off excess our.
3. Add chicken to skillet and cook for 3
minutes on each side or until brown.
4. Add garlic, turn chicken pieces over
and scatter mushrooms over
chicken.
5. Cook ingredients for about 3
minutes, shaking skillet to distribute
mushrooms.
6. Add vinegar, broth and thyme.
7. Cover skillet and cook chicken
on Medium-Low (175°F) for 10-12
minutes, turning chicken once as it
cooks, until the center is fully
cooked.
8. Remove chicken and place on
platter; keep warm.
9. Cook mushrooms for additional 4-5
minutes on Medium-High (375°F) to
thicken sauce.
10. Pour sauce over chicken and serve
with rice.
Fried Chicken PIC Style
Serves: 1-2
1 ½ pounds bone-in chicken pieces
(breasts, thighs, and drumsticks)
²/3 cup all-purpose our
3 teaspoons poultry seasoning or
paprika
3 teaspoons dried basil or marjoram
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon black or white pepper
7 cups canola or vegetable oil
Directions:
1. Combine our and all spices in
4-quart plastic container. Shake to
evenly mix ingredients.
2. Add canola or vegetable oil to
3.5-quart pot.
3. Heat over Medium-High (375°F) for
5 minutes.
4. Add chicken pieces to seasoned
our, shaking plastic container each
time to coat.
5. Cook legs and thighs for 12 minutes
per side; breasts for 15 minutes per
side.
6. Cook chicken until internal
temperature reaches 180°F for legs
and thighs; 170°F for breasts.
Tip: Be careful not to overcrowd pan.
If necessary, cook in two or three
batches.
• This recipe can be altered to fry 4
pounds of chicken. To do so,
double the dry seasoning and
increase our to 3 cups.