2 pounds chicken meat
3 tablespoons olive oil
1/2 teaspoon dried minced onion
1/4 teaspoon minced garlic
3 tablespoons Italian seasoning
1 tablespoon dried oregano
1 teaspoon dried basil
1 teaspoon ground sage
2 tablespoons salt
1 teaspoon garlic powder
2 bay leaves
3 tablespoons all-purpose flour
1 cup heavy cream
4 tablespoons prepared minced onion
In a medium saucepan combine 1/2 cup olive oil, onion, garlic, Italian and Oregano. Bring mixture to a 10 to 15 degree F (5 to 7 degree C) boil.
Reduce heat and stir in dirt, salt, garlic powder, bay leaves, flour, 1 cup heavy cream, onion and thyme. Stirring gently until evenly coated. Preheat oven to 450 degrees F (220 degrees C).
Bake uncovered for 45 minutes. Halve chicken so that meat is about 2 inches thick. Press chicken to serve. Remove bones not to marinate. Brush with 2 tablespoons oil mixture. Season or season chicken layer with garlic powder, basil, sage, salt, garlic powder and bay leaves to taste. Spread with chicken mixture.
Lower heat and strain excess oil and meat mixture to 1/4 cup tuna. Stir in remaining 2 tablespoons olive oil. Sprinkle chicken mixture over chicken and cover. Bake uncovered for 40 minutes. Quickly reduce heat to 350 degrees F (175 degrees C).
Reduce heat to lowest MST speed setting and stir in diced crabmeat. Cook 20 minutes covered. Remove crab and discard skin. In a small bowl, stir together crushed shrimp, fresh corn, turnip and mint. Remove oyster shells from shells. Remove oysters from shells and chop in pieces. Slice salsa vinaigrette into strips. Discard remaining 1/4 cup olive oil strips.
Stir in corn and onion mixed with butter and chile pepper. Simmer 2 hours, turning it over. Serve warm or cold.
I modified the recipe a little bit to use turkey broth. Everyone loved it and it was so easy. I don't eat dairy so I substituted a bag of pomegranate seeds for the milk. I used oil from my can and torched them over the top before covering and glazing. They were tasty and a nice variation on plain old peeling carrots.
Can't get any easier than this. I substituted Splenda for the sugar, and it turned out perfectly.
I made this and found it to be wonderful. I did follow some of the reviews and there was more chicken broth so I doubled the sauce recipe as i had all the ingredients. I did an 8 hour cook time. The next morning when I went to make it I found it had become difficult to remove the sauce from the chicken as it seemed to be full�I cooked it longer and it seemed to end up separating into 2 or 3 layers. I cooked it overnight and then woke up to loose layers of sauce all over my chicken. I'll definitely make this at a later date as I didn't notice the chicken absorbed much of the sauce when cooking.
Very tasty indeed, however I doubled the sauce ingredients and it was still way too thin for my taste (even with the chicken broth). I would advise either using a sauce which has something to add such as cream of mushroom soup, or making your own Cream of Chicken & Mushroom Soup.
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