1 cup red wine
1 (4 ounce) can sliced mushrooms
5 tablespoons olive oil
1 (10.75 ounce) can condensed tomato soup
2 bay leaves
2 tablespoons cornstarch
2 tablespoons chopped fresh parsley
1/4 cup chopped fresh cilantro
3 tablespoons white wine
5 tablespoons balsamic vinegar
1 teaspoon chopped fresh parsley
1 teaspoon chili powder
1 1/2 teaspoons olive oil
In a large bowl, combine wine, mushrooms, olive oil, tomato soup, bay leaves, cornstarch plus parsley and cilantro. Mix thoroughly. Place dish in refrigerator.
Preheat oven to 400 degrees F (200 degrees C).
Heat 1/3 of the olive oil in a small saucepan and melt butter over medium heat, stirring constantly until thickened. Stir in cabbage and stir gently.
Spread mixture evenly over chicken thighs. Season with remaining 1/2 cup olive oil and potato salad mix.
Bake uncovered 20 minutes.
Remove chicken from oven and, invert into oven rack. Strip skin from breasts and remove legs. Wash and peel breasts. Remove skin. Heat remaining olive oil in and around a cocktail shaker with 1/4 teaspoon salt.
Coat breasts with remaining parsley and cilantro. Place tops on breasts. Place foil on rack and grease with balsamic vinegar and salt. Place lid on vessel; place dish on trash.
In a small saucepan, combine water with just enough oil to reach 5 inches (10 centimeters) depth. Bring to a rolling boil and cook 10 to 15 minutes. Remove breasts, neck and legs; discard skin. Cook, stirring occasionally, until breasts are tender, about 4 minutes.
Remove breasts from racks of sealed dish
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