Great entree for our PIEROGI BAR!
| INGREDIENTS | DIRECTIONS |
|---|---|
For the Sauce 60 lbs CHICKEN,THIGH MEAT,BONELESS 2 tbsp Salt and Pepper To Taste Sauce for chicken 2 cups Oil,Canola TFF Salad 8 oz BUTTER,SOLID GRADE AA UNSALTED REF 15 lbs Onions,Yellow,Diced,1/4in 1 tbsp Sugar,Granulated 5 lbs Peppers, Red Diced 1/4" 10 lbs Peppers, Green, Diced 1/4" 2 cups Tomato,Paste 1.50 cups Paprika,Ground 0.25 cup Marjoram,Ground ⅓ cup Pepper,Red,Crushed 8 oz BASE CHICKEN LS GF NO MSG 1 gal Water,Warm. 5 lbs Cream,Sour 1 cup Flour,All Purpose |
Method for preparing chicken 1 Drain chicken really well and season with salt and pepper 2 Pan your chicken onto sheet pans. Method to Prepare Sauce 3 Heat oil and butter in a tilt skillet oven over medium heat. 4 Add onions and sprinkle with sugar. 5 Cook, stirring frequently, until the onions are very soft and light brown, 10 to 15 minutes. 6 Stir in bell peppers, tomato paste, paprika and crushed red pepper. 7 Add the chicken along with drippings and stir it gently into the onion mixture. 8 Sprinkle with marjoram and add broth. 9 Close the lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes. 10 Just before the chicken is done, whisk sour cream, flour and add 2 quarts of the braising liquid in a small bowl until smooth. 11 Stir the sour cream mixture into the sauce; return to a simmer and cook, stirring, until the sauce coats the spoon. 12 Reduce heat to low, return the chicken to the sauce and reheat, Chicken should be at least 165 degrees. 13 Serve Immediately or If hot holding keep in a hot box, wrapped vented. 14 If chilling place into 2" hotel pans and use the blast chiller, do not wrap while chilling!! |
Ingredients
Directions
Drain chicken really well and season with salt and pepper
Pan your chicken onto sheet pans.
Do our brazing method.
Pre-heat oven to chicken roast to Medium
Probe set to 125 degrees.
Heat oil and butter in a tilt skillet oven over medium heat.
Add onions and sprinkle with sugar.
Cook, stirring frequently, until the onions are very soft and light brown, 10 to 15 minutes.
Stir in bell peppers, tomato paste, paprika and crushed red pepper.
Add the chicken along with drippings and stir it gently into the onion mixture.
Sprinkle with marjoram and add broth.
Close the lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes.
Just before the chicken is done, whisk sour cream, flour and add 2 quarts of the braising liquid in a small bowl until smooth.
Stir the sour cream mixture into the sauce; return to a simmer and cook, stirring, until the sauce coats the spoon.
Reduce heat to low, return the chicken to the sauce and reheat, Chicken should be at least 165 degrees.
Serve Immediately or If hot holding keep in a hot box, wrapped vented.
If chilling place into 2" hotel pans and use the blast chiller, do not wrap while chilling!!