Chicken Victory Recipes

MOM'S CHICKEN CACCIATORE

Steps:

• Sprinkle the chicken thighs with salt and pepper, then toss them in a bowl with the flour to lightly coat.
• Heat the olive oil in a large, wide pot over medium-high heat until shimmering. Add the thighs and cook, turning once, until golden brown on both sides, about 3 minutes per side. Remove the thighs to a plate.
• Add the onion and mushrooms to the pot and cook, stirring, until the onion is softened and the mushrooms are lightly golden, about 5 minutes. Add the garlic and bell peppers and cook, stirring, until the peppers are just starting to soften, about 1 minute. Add the wine and bring to a boil, then cook, scraping up any brown bits, until reduced by about half. Add the oregano and rosemary. Add the tomatoes and their juice and bring to a simmer. Add the olives and capers. Return the chicken to the pot, nestling in the sauce. Reduce the heat to keep the sauce at a gentle simmer and cook until the chicken is cooked through, about 25 minutes.
• Sprinkle with the basil. Serve immediately.

CHICKEN VICTORIA

Steps:

• Preheat oven to 350 degrees.
• Lay chicken breasts open on cutting board.
• Sprinkle each breast with seasoning salt.
• Lay one slice of ham on each chicken breast.
• Roll each chicken breast the short way starting at the thickest end.
• Roll one slice of bacon around each chicken/ham roll and secure in place with a toothpick.
• Place the chicken rolls in a square baking dish.
• Spoon on globs of sour cream and cream of chicken soup over the chicken rolls. Cover with tin foil.
• Place in preheated oven and bake for 25-30 minutes, until chicken is cooked through.
• Remove chicken from baking dish and place on serving platter. Cover to keep warm.
• Stir sour cream and cream of chicken soup together to make gravy. Serve gravy with the chicken and for mashed potatoes.
• Eating the bacon is optional. Some love it, others don't!
• To make more servings, add one chicken roll (with ham and bacon) for each person. If serving more than six, double the amount of sour cream and cream of chicken soup to ensure enough gravy for mashed potatoes.

CHICKEN VICTORY

Steps:

• 1. Heat oil in electric frying pan. Lay in chicken and brown both sides. With skin side up, sprinkle chopped onions, bacon pieces, broken up tomatoes, mushrooms and spices.
• 2. Cover frying pan and cook about 30 minutes at 300 degrees.
• 3. Remove chicken from pan and place on platter. Sieve out pieces of vegetables.
• 4. Add a little corn starch to thicken sauce slightly and pour over chicken. Garnish with fresh parsley.

VICTORY GARDEN CHICKEN-VEGETABLE SOUP

Steps:

• Bring chicken, water, wine and 1 teaspoon salt to boil in large pot, skimming surface. Cover; simmer until chicken is cooked through, about 25 minutes. Transfer chicken breast and thigh pieces to platter (leave remaining chicken and stock in pot). Remove meat from bones; cut into 1/2-inch pieces. Cover and chill meat. Return scraps and bones to pot.
• Cover stock and simmer 1 hour. Strain. Cool stock slightly. Chill overnight. Spoon fat off top and discard.
• Heat 2 teaspoons oil in large pot over medium heat. Add onion; sauté until golden, about 6 minutes. Add stock and bring to boil. Add potatoes, tomatoes, carrots, green beans and 1 teaspoon salt. Simmer 10 minutes. Add zucchini and corn; simmer until vegetables are tender, about 15 minutes. Stir in spinach and chicken meat. Simmer until chicken is heated through, about 3 minutes. Stir in basil. Season with salt and pepper.