Gene’s Andalucian Valley Chicken #RSC
photo by erotter
- Ready In:
- 1hr 35mins
- Ingredients:
- 20
- Yields:
-
4 Chicken Pieces
- Serves:
- 4
ingredients
- 2 tablespoons dried cranberries
- 3 ounces sherry wine
- 2 chicken breasts, cut in half
- 4 red potatoes, peeled and quartered
- 1 cup baby carrots
- 1⁄2 cup frozen corn
- 4 shallots, finely chopped
- 1⁄2 red onion, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 lemon, juice of
- 1 ounce orange juice
- 1 (1 ounce) package Hidden Valley Original Ranch Seasoning Mix
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoons slivered almonds
- 1⁄4 cup green Spanish olives
- 3 ounces virgin olive oil
- 1 bay leaf
- 2 cups water
- salt or pepper
directions
- Soak the dried cranberries in the Sherry for at least 1 hour.
- Combine the shallots, red onion, parsley, lemon juice and orange juice in a large bowl and mix well.
- Marinate the chicken breast pieces in this mix for about 5 minutes.
- In a separate bowl, mix the Package of Hidden Valley Original Ranch Seasoning Mix with the Onion Powder and Garlic Powder.
- Remove the chicken from the marinade* ( Do not Discard ).
- Dredge and Coat each piece of Chicken Breast with the dry mixture.
- Heat Olive Oil in a large Pot, to medium high and brown chicken breast pieces.
- When done, remove chicken breasts from pot.
- Add the* Marinade Mix to the pot, stir and cook for 3 minutes.
- Pour the soaked cranberries with the Sherry into the Pot and mix.
- Add red potatoes, carrots, almonds, olives and bay leaf to Pot.
- Add the Chicken and water.
- Gently mix all ingredients together and add salt and pepper to taste.
- Bring heat to medium, cover and cook for about 30 minutes, stirring occasionally.
- After 30 minutes add the corn, stir and cover.
- Lower heat to Simmer for an additional 30 minutes.
- Arrange Chicken Pieces and Vegetables in a Serving Platter.
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