2 (2 pound) whole chicken, cut into pieces (10)
1 (6 ounce) can chicken bouillon
3 1/2 tablespoons all-purpose flour
2 tablespoons prepared Dijon-style mustard
2 tablespoons cornstarch
1 tablespoon salt
1 teaspoon coarsely ground black pepper
2 cloves garlic, minced
1/2 teaspoon dried rosemary
1/4 cup olive oil
3 tablespoons dry red wine
3 tablespoons olive oil
1 (10 ounce) can trimmed goose or duck breast, drained
Combine bouillon cubes, flour, mustard, cornstarch, salt and pepper. Mix well. Mix together and press mixture into bottom of 12-inch casserole dish. Sprinkle with chicken pieces and pour over dessert; chill overnight.
Remove chicken pieces from saucepan and cool on rack of metal skillet or metal plate. Sprinkle with rosemary and olive oil; stir until coated. Stir in wine, olive oil, red wine, olive oil and red wine. Pour sauce over chicken parts, cover and refrigerate overnight.
Remove chicken from rack of iron skillet; place on rack of metal skillet. Stir in salmon, spinach and orange juice. Cook and stir over medium heat until almost no longer pink. Discard any spinach. Garnish with garlic pepper and Italian seasoning.
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