1 (4 pound) whole chicken, cut into cubes
1 pound steaks
1 medium onion, sliced into rounds
2 (10 ounce) cans sliced mushrooms, drained
3 tablespoons olive oil
1 (10.5 ounce) can tomato paste
1 (10.5 ounce) can condensed cream of chicken soup
1 teaspoon dried oregano
1 teaspoon dried basil
1 tablespoon dried rosemary, crushed
1/2 teaspoon dried sage
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
2 tablespoons dried tarragon
2 teaspoons each lemon sage, crushed and packed
2 pound skinless, boneless chicken breast halves
1 1/2 tablespoons tomato paste
1 tablespoon distilled white vinegar
1 pound chicken thighs
2 tablespoons olive oil, divided
4 egg yolks
Season chicken pieces with salt and pepper. Place in a large plastic bag. Wrap bag in aluminum foil. Add 1/3 cup olive oil and enough water to cover.
Place chicken pieces in bag; seal and shake to coat.
Heat 1 tablespoon olive oil in a large skillet; melt butter. Add chicken pieces and turn to coat. Boil chicken pieces for about 15 minutes. Remove chicken pieces from skillet and allow to cool. Spread chicken pieces evenly over chicken. Arrange chicken in a single layer on sheet of aluminum foil or plastic wrap.
Marinate chicken pieces in the bag of olive oil, 3 to 4 hours. Remove chicken pieces from foil and place in a shallow dish or bowl. Add chicken to skillet and brown in 3 to 4 minutes on each side. Add salt and pepper. Return chicken pieces to pan and simmer 20 minutes. Sprinkle with lemon sage. Heat 1 tablespoon warm butter in a skillet over medium heat. Stir in flour, about 20 minutes.
Return chicken pieces to skillet; brown on each side. Sprinkle chicken with flour and spread evenly into skillet. Heat 1 to 2 tablespoons olive oil in a skillet over medium heat. Spread chicken pieces all over skillet and cook, turning once, until golden brown, about 5 minutes. Remove chicken from skillet.
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