GRILLED CHICKEN WITH ALABAMA WHITE BBQ SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 4h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Mix the sugar, salt and 3 quarts (12 cups) water together in a large plastic or stainless steel vessel. Add the chicken quarters to the mixture and let brine, refrigerated, for at least 2 hours.
- Set a wire rack on a baking sheet. Remove the chicken from the brine, pat dry with paper towels and then set on the wire rack for at least 1 hour at room temperature, though it is ideal to do this step overnight in the refrigerator. (If you decide to refrigerate it overnight, be sure to bring the chicken to room temperature for about an hour before grilling.)
- Heat a grill to medium heat (about 350 degrees F). In a large bowl, toss the chicken with the cornstarch and vegetable oil.
- Grill the chicken skin-side down for 15 minutes, keeping an eye on it to make sure the skin doesn't burn. Flip the chicken and cook until it reaches an internal temperature of 165 degrees F, about 20 minutes. Remove and let rest for at least 10 minutes. Serve with Alabama White BBQ Sauce.
- Stir together the mayonnaise, vinegar, horseradish, mustard and pepper in a medium bowl. Season with salt. Serve with grilled chicken.
OLD-FASHIONED CHICKEN STEW
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Season the chicken pieces with salt and pepper. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Brown the chicken, working in batches and adding more oil as needed, 3 to 5 minutes per batch; set aside.
- Add the celery and onion and cook until beginning to soften, about 3 minutes. Sprinkle over the flour and stir, cooking a minute or so. Pour in the stock, season with salt and pepper and add the parsnips, carrots, turnip and rutabaga. Add the chicken back, bring to a boil and reduce to a simmer. Cover and cook until the vegetables are tender and the chicken is cooked through, about 45 minutes.
- Stir in the heavy cream and parsley. Taste and adjust the seasoning with salt and pepper. Serve garnished with parsley leaves.
CHICKEN STEW
Make and share this Chicken Stew recipe from Food.com.
Provided by MizzNezz
Categories Stew
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large pot, saute onions for 2 minutes.
- Add next 7 ingredients.
- Bring to a boil.
- Add potatoes, carrots, and chicken.
- Simmer until vegetables are done, about 30 minutes.
- Thicken with cornstarch if you like a thicker stew.
Nutrition Facts : Calories 310.9, Fat 14.8, SaturatedFat 2.1, Sodium 1003.6, Carbohydrate 39.3, Fiber 6.6, Sugar 8.1, Protein 7.3
ALABAMA CHICKEN
My most favorite chicken casserole. I got this recipe from a lady who retired from a job that I took over about 26 years ago. When we had office potlucks, I always requested her to make this. Even though we don't live in Alabama, no other name would seem right for this dish!
Provided by Sissylu
Categories One Dish Meal
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook chicken in water with bay leaf and debone.
- Cook spinach noodles in the chicken broth and drain, but reserving the broth.
- Saute' green pepper, celery, and onion in melted margarine/butter until tender.
- Add cubed Velvetta and stir until melted.
- Next add green olives, mushrooms, cream of mushroom soup, and chicken.
- Blend sauce in cooked spinach noodles and place in slightly greased casserole.
- You may add more broth if needed.
- Top with cracker crumbs and dot with butter and bake 350 for 45 min.
Nutrition Facts : Calories 1151.4, Fat 81.4, SaturatedFat 24, Cholesterol 217.3, Sodium 2445.4, Carbohydrate 44.8, Fiber 7, Sugar 9.9, Protein 60.7
CHICKEN STEW
Rely on this slow cooker stew on busy weekends when you'd rather not be in the kitchen. Chicken, vegetables and seasonings give this stew great flavor.
Provided by Taste of Home
Categories Dinner
Time 4h40m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a 5-qt. slow cooker, combine the first 11 ingredients; cover and cook on high for 4 hours. , Mix water and cornstarch until smooth; stir into stew. Cook, covered, 30 minutes more or until the vegetables are tender. If desired, sprinkle with Parmesan cheese.
Nutrition Facts : Calories 180 calories, Fat 2g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 280mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges
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