Ingredients
-
-
1/2
-
1/2
-
3
-
3
-
1
-
1/4
-
1
-
1
-
1/2
-
1
-
1/4
-
1/2
-
1
-
2
Directions
Sauteed Chicken With Hominy Casserole, We always have hominy in the pantry – and so I’m on a mission to find some different ways to serve it This recipe comes from epicurious , I really wanted to love this — also I’m on the lookout for great hominy recipes — but, alas, it was not to be Maybe adding 2-3 tablespoons finely chopped ham to the mix would help, without sacrificing too much the low-cal motif I don’t think the cream added much in terms of flavor The leftovers were better — I fried up the hominy with a bit of bacon grease, and the chicken we ate separately , We always have hominy in the pantry – and so I’m on a mission to find some different ways to serve it This recipe comes from epicurious
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Steps
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1
Done
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Cut the Chicken Into 8 Pieces. Rinse It Under Cold Water and Pat Dry. Season With Garlic Salt and Pepper. Heat the Butter in a Skillet and When It Foams, Quickly Saut the Chicken Pieces, Turning Them So That They Cook on Both Sides but Do not Brown. This Seizes the Skin So It Does not Shrivel During Cooking. Drain the Chicken on Paper Towels. |
|
2
Done
|
Put the Hominy in a 2-Quart Casserole With a Lid. Lay the Chicken Pieces on Top and Cover With an Even Layer of Onion, Sliced Mushrooms, and Carrot. Add the Bay Leaf and Sprinkle the Pepper and Dried Thyme Over the Vegetables. Add the Wine and Cover the Casserole. |
|
3
Done
|
Cook in a Preheated 325f Degree Oven For 45 Minutes. About 5 Minutes Before the Casserole Is Finished Cooking, Add the Salt and Parsley. Take It from the Oven and Remove the Bay Leaf. Taste and Add the Cream If You Want It. |
