MAGNOLIA CHICKEN RECIPES

Steps:

• In a stand mixer with the whisk, beat the condensed milk and water on medium speed until well combined, about 1 minute. Add the pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover and refrigerate until firm, at least 1 hour or overnight.
• In a stand mixer with the whisk, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip. 
• With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain. 
• To assemble, select a trifle bowl or a wide glass bowl with a 4- to 5-quart capacity, or individual serving bowls. 
• Saving 4 to 5 cookies for the garnish on top, begin assembly. Spread one-quarter of the pudding over the bottom and layer with one-third of the cookies and one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more. End with a final layer of pudding. Garnish the top with additional cookies or cookie crumbs. 
• Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling. 

Steps:

• In a large bowl, combine the vinegar, oregano, garlic, shallots, salt and pepper
• Add the chicken, coat completely and let marinate, covered, in the refrigerator for 24 hours
• Preheat the oven to 375°F
• Heat the oil in a large skillet over medium heat
• Working in batches, brown the chicken well on both sides, reserving the marinade
• Place the browned pieces skin-side up in a single layer in a big lasagna pan
• Deglaze the skillet with the wine and vermouth, reducing by about half
• Add the reserved marinade, apricots, prunes, olives, capers, bay leaves, ½ cup brown sugar and parsley (except for the garnish)
• Swirl the ingredients in the liquid until the brown sugar dissolves and bring to a boil again
• Pour the mixture over the chicken and sprinkle with the remaining 3 tablespoons brown sugar
• Bake until the chicken is cooked through, about 1 hour
• Place the chicken on a platter and pour all the ingredients in the pan over the top
• Sprinkle with the reserved parsley and serve