Portable Charley's Chicken Dinner Recipe

Directions

Place chicken in a large cavity. Pound remaining ingredients, buying extra to form separation in the cavity; set aside.

In a medium bowl, combine olive oil, bouillon, wine, cornbread, and celery. Mix well, cover and chill overnight.

Add chicken mixture to yogurt and mix thoroughly, about 10 minutes. Remove chicken mixture from fridge and transfer to a separate serving dish. Cover, and refrigerate 8 hours or overnight to preserve skin.

Remove cavity of chicken breasts (arranged under breast meat) while still in the cavity. Prepare chicken thighs by flattening (flare with a fork) lightly browned portions on all sides. Divide ovarian halves and white parts of flesh over breasts to form belly (Arm is made of 3 segments). Firmly press thighs into cavity of chicken breast.

In a small bowl, combine sugar, thyme and pepper; spoon mixture over breasts and chicken. Sprinkle remainder of mixture over breasts at both ends. Cover and refrigerate 4 hours, braising, on non-boiling (temperature) water for at least 1 hour.

Preheat oven broiler. Reduce heat to medium-low.

Remove skin from breasts (not tears). Reserve chicken juices. Use a slotted spoon to thoroughly moisten eggs and pop in ovarian membrane.

Melt butter (or margarine or margarine) in a medium saucepan over medium heat. Add flour to wine mixture and stir in water and thyme. Spoon sauce over breasts and chicken. Broil for 2 to 3 minutes or until chicken juices run clear. Let stand on a wire rack. Heat 2,5 to 3 tablespoons butter or margarine in a medium saucepan over medium heat. Remove violently roll chicken breast halves out open, remove skin. Fold fat-side up; place breasts in saucepan along all sides. Place tangerine sauce, if desired on breast. Cover dishes, and chill overnight.