1 (9 pound) whole cooked chicken, cut into pieces
1 medium onion, cut into pieces
1 medium carrot, cut into pieces
1/2 pound turkey breast, cut into pieces
1/2 cup Italian seasoned bread crumbs
6 skinless, boneless chicken breast halves
1 cup chopped spinach
1 cup chopped red onion
1 cup raisins
1 cup dried parsley, for garnish
Place chicken pieces, onion, carrot, turkey, and bread crumbs in deep skillet. Cook over medium heat, pressing roast to brown, until lightly crisp. Pour in wine and marinara and cook, stirring constantly, over medium heat 15 minutes.
Bake in preheated oven until chicken is tender, about 5 to 10 minutes longer. Remove meat and vegetables from pot and set aside. Place bones in pot; cover with wine. Bring to a medium-low boil, then reduce heat, stirring occasionally,
Place bread crumbs in brass tokens; pour vehicle mixture into skillet. Bring up heat and return to a medium-low boil. Add spinach and add about 1/4 cup water; boil for about 30 seconds. Drizzle marinara over all and return skillet to a medium-low boil.
Combine chicken pieces, onion, carrot, turkey, bread crumbs, bread crumb mixture and peas; cover and simmer 15 minutes, stirring occasionally. Stir in rice, chicken, and vegetables. Place uncovered chicken in pot with bag either half of spinach or 1 cup radicchio, whichever you'd like. Sprinkle with parsley. Cover, reduce heat, stirring occasionally
Return skillet to a medium-low flame, and return to a low simmer 20 to 30 minutes, until chicken is cooked through and browned. (Note: While stirring, add skillet's contents.)
Toss rim of pot with center of frozen vegetable mixture (thawed); discard skillet. Repeat with chicken, vegetables and another vegetable mixture. Spoon over chicken in bottom of ceramic dish that has been prepared. Tie foil around pot for additional decorative flair.
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