Braised Chicken By Paul Newman Recipe

• May be prepared entirely in advance up to 3 days ahead. Remove from the refrigerator one hour before reheating in a preheated 350 F oven for about 35 to 45 min.
• 1/2 ounce dry porcini mushrooms, rinsed thoroughly (1/2 c.)
• 1 c. boiling water
• 1/4 c. all-purpose flour
• 1 tsp sweet Hungarian paprika
• 1/2 tsp salt
• 1/4 tsp coarsely grnd pepper
• 3 slc bacon, finely minced
• 1 med onion, finely minced
• 12 x skinless chicken thighs (3 pounds with bones)
• 1/4 c. red wine vinegar
• 1/4 c. dry sherry or possibly marsala
• 1 jar (26 ounce.) Newman's Own Venetian Pasta Sauce
• 2 Tbsp. finely minced fresh Italian parsley Warm cooked wide noodles or possibly soft polenta

1. Soak the mushrooms for 20 min in boiling water.
2. Drain, straining and reserving the liquid.
3. Coarsely chop mushrooms.
4. Mix the flour with paprika, salt and pepper in a medium bowl.
5. In a nonstick 12 inch skillet over medium heat, saute/fry the bacon and onion till golden brown.
6. With slotted spoon, remove and reserve mix.
7. Drain and reserve bacon fat from skillet.
8. Dredge four chicken thighs in the flour mix, patting off excess.
9. In one Tbsp.
10. of bacon fat, brown half of chicken thighs, turning once (10 min total).
11. Transfer chicken to a 13" x 9" glass baking dish.
12. Repeat with remaining chicken.
13. Preheat oven to 350 F.
14. To the same skillet, add in the vinegar with sherry or possibly marsala.
15. Add in Newman's Own Venetian Pasta Sauce, porcini mushrooms, strained mushroom liquid and bacon mix.
16. Heat to boiling over high heat.
17. Gently pour the sauce over the chicken in baking dish.
18. Cover and bake 30 min or possibly till chicken is tender and juices run clear.
19. Sprinkle with parsley.
20. Serves: 6

days ahead, porcini mushrooms, boiling water, allpurpose, sweet hungarian paprika, salt, pepper, bacon, onion, chicken, red wine vinegar, sherry, newmans own, fresh italian parsley

Taken from cookeatshare.com/recipes/braised-chicken-by-paul-newman-90441 (may not work)