Can anyone give me some different chicken recipes?
I’m bored with the way I cook chicken, could you give me your favourite recipes please?
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Chicken Tarragon is my fave meal:
Cut up chicken breasts into inch square pieces
Roll these pieces in flour, tarragon, salt and pepper
Flash fry for 2 minutes in butter
Mix a pint of double cream with tarragon, salt, pepper and garlic
Put the chicken pieces into a large oven dish and pour over the creamy mixture (save some)
Parboil some potatoes for about 8 minutes
Cut these into slices
Put these potato pieces over the chicken and sauce so it is completely covered
Drizzle over the remaining sauce and then add a few knobs of butter
Put in oven for 50 minutes on 200C and once done serve with broccoli, cauliflower and peas
Warning: this recipe is very unhealthy and it is extremely more-ish. Do not eat this too often but as a treat for you and any other people who deserve this meal.
preheat oven to 350
get a chicken cut into 8, mix together 1/4 cup orange juice, 2-3 tbsp of soya sauce, 2 cloves of garlic crushed (or powder). chop a medium onion. place chicken in a pyrex (baking dish) and cover with juice mixture. cover with onions and sprinkle with pepper. bake for 1 1/2 hrs, basting once or twice.
I saw a Spanish Chef on one of the Morning shows on TV, “Jose Andres”; that slow cooked a chicken on the stove top in olive oil! “Pollo Confitado con Hierbas y Ajo” {Chicken Confit with Garlic and Herbs} [Get a thermometer to make sure oil is maintained at 150-170 degrees] Ingredients; 2 TBS. Pimenton, or Paprika,4TBS. salt, 8TBS. sugar, 1tsp.of dried thyme, 4 chicken leg quarters, Spanish olive oil enough to cover bird, 3-4 sprigs fresh thyme, 15-20 garlic cloves, crushed, 2-3 by leaves, 1 sprig rosemary. Directions- Combine the pimenton, salt, sugar and thyme. Rub the chicken leg quarters with the spice mixture. Let rest for a few hours up to overnight tin the fridge. Place the chicken in a large pot, with enough olive oil to cover. You want the oil to cove the chicken by at least a half inch. Slowly bring the temperature of the oil to 150-170 degrees. Maintain at that temperature. You want the oil to barely simmer. The key is to cook slow and low, slowly over low temperature. Cook the chicken for 2-3 hrs. or until the meat is cooked and falling off the bone. This will depend on the size of the leg quarter. The chicken is ready to eat at this point. If you prefer a crisper chicken, preheat a skillet in a 450 degree oven. Add the leg quarters skin side down and return the skillet to the oven for 5-6 mins. until crisp.
CHICKEN WITH ROASTED LEMONS, GREEN OLIVES, AND CAPERS
Executive chef Dan Swinney serves this terrific dish on a bed of sautéed fresh spinach.
Roasted Lemons
12 thin lemon slices (from 2 lemons)
Olive oil
Chicken
4 large skinless boneless chicken breast halves
All purpose flour
5 tablespoons olive oil
1/2 cup sliced pitted green Sicilian olives or other brine-cured green olives
2 tablespoons drained capers
1 1/2 cups chicken stock or canned low-salt chicken broth
1/4 cup (1/2 stick) butter, cut into 4 pieces
3 tablespoons chopped fresh parsley
For roasted lemons:
Preheat oven to 325°F. Line baking sheet with parchment paper. Arrange lemon slices in single layer on prepared sheet. Brush lemon slices with olive oil; sprinkle lightly with salt. Roast until slightly dry and beginning to brown around edges, about 25 minutes. (Lemons can be made 1 day ahead. Transfer to container. Cover; chill.)
For chicken:
Sprinkle chicken with salt and pepper. Dredge chicken in flour to coat both sides; shake off excess. Heat 5 tablespoons oil in heavy large skillet over high heat. Add chicken and cook until golden brown, about 3 minutes per side. Stir in olives and capers. Add stock and bring to boil, scraping up browned bits from bottom of skillet. Boil until liquid is reduced to syrup consistency, turning chicken over after 3 minutes, about 5 minutes. Add butter, roasted lemon slices, and 2 tablespoons parsley; simmer until butter melts and chicken is cooked through, about 2 minutes. Season with salt and pepper. Transfer to platter. Sprinkle with remaining 1 tablespoon parsley.
Makes 4 servings.
Bon Appétit
Chicken Ritz Casserole
Ingredients:
5-6 chicken breasts, cooked
1 can cream of chicken soup
1 can cheddar broccoli soup
about 1/4 soup can of milk
1-1/2 c. sour cream
2 c. cooked minute rice (1 c. prior to cooking)
dash salt and pepper
30 to 40 Ritz crackers, crumbled
Butter
Cooking Instructions:
Cook chicken and remove chicken from bone and cut up. Place chicken in casserole dish. Mix together remaining ingredients. Pour mixed ingredients over chicken. Top with crushed Ritz crackers; dot with butter. Bake at 350F. for 45 mins.
Chinese Walnut Chicken
Chicken breasts strips are stir-fried with scallions, ginger and garlic, and seasoned with bourbon and soy sauce.Ingredients:
• 1 teaspoon cornstarch
• 1 Tablespoon water
• 1 egg white, beaten
• 4 skinless, boneless chicken breasts, cut into one-inch cubes
• 3 Tablespoons soy sauce
• 1 Tablespoon bourbon
• 1/2 teaspoon sugar
• 4 Tablespoons oil
• 3 whole scallions, cut into 2-inch slivers
• 2 slices fresh ginger, minced
• 1 medium garlic clove, minced
• 3/4 cup coarsely chopped walnuts
• Hot cooked rice
Method:
In a bowl, mix together cornstarch, water and egg white. Add chicken and toss until thoroughly mixed. In a small bowl, combine soy sauce, bourbon and sugar. Set aside. Heat a wok or large heavy skillet over high heat until a drop of water “skittles” across and evaporates immediately. Add 2 Tablespoons of oil, swirl, and add chicken. Quickly stir-fry 3 to 5 minutes or until no pink shows. Quickly remove from pan and set aside. Reduce heat to medium-high and add the remaining oil to pan. Add scallions, ginger and garlic; stir-fry for 1 minute. Return chicken to pan. Add soy sauce/bourbon mixture and cook, stirring, about 1 minute. Stir in walnuts, mix well and serve with hot cooked rice.
Notes:
One tablespoon of bourbon is the secret ingredient in this recipe. But since nobody in our family drinks, I buy the smallest bottle of bourbon possible and keep it in my seasoning and flavoring cabinet among the vanilla extract, maple syrup and spice blends. It won’t spoil and keeps forever.
Garlic Chicken Breasts with Brown Sugar
This is so easy and very good!
Tbs oil
6 or more garlic cloves, minced
1 Tbs brown sugar
3 boneless skinless chicken breasts
Preheat the oven to 500F.
Heat the oil over medium heat, add the minced garlic and cook slowly, stirring constantly, until softened. Make sure the oil is not too hot. You don’t want to brown the garlic and it can get to that point quickly if you’re not careful.
Take it off the heat after 5 minutes or so and add the brown sugar and stir it in.
Line a shallow roasting pan with foil and spread oil across the foil. Lay your boneless skinless chicken breasts across it, spread the garlic/oil/brown sugar mix across the chicken. Bake for 15 minutes, or until done.
“Campbell’s One-Dish Chicken & Rice Bake” – Serves 4
1 (10 3/4 oz.) can Campbell’s Cream of Mushroom Soup
1 cup water
3/4 cup uncooked regular white rice
1/4 tsp. paprika
1/4 tsp. pepper
4 boneless, skinless chicken breast halves
In 2-quart shallow baking dish mix soup, water, rice, paprika and pepper; place chicken on rice mixture. Sprinkle with additional paprika and pepper; cover and bake at 375 – 45 minutes or until chicken and rice are done.
“Creamy Chicken Casserole” – 8 servings
2 tbsp. butter or margarine
1/2 cup chopped onion
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 cup milk
1/8 tsp. pepper
3 cups cubed cooked chicken
4 cups cooked noodles
1/2 cup shredded Cheddar cheese
1) In 4-quart saucepan over medium-high heat, in hot butter, cook onion until tender. Stir in soups, milk and pepper. Stir in chicken and noodles; pour into 3-quart casserole.
2) Bake at 400* – 25 minutes or until hot; stir. Sprinkle with cheese; bake 5 minutes more or until cheese melts. Yields 8 cups.
Try this link:
http://www.ebook-maniacs.com/300_chicken_recipes.htm