ALSACE CHICKEN
This recipe comes from the Alscace Lorraine region of France and is made with heavy cream and Reisling wine. French beans and garlic mashed potatoes are a must with this rich dish. Because of the cooking time, I recommend using Chicken Thighes (on the bone and skin on)
Provided by martin
Categories Chicken Thigh & Leg
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Melt the butter in a large skillet over high heat and add the chicken thighs skin side down. Cook for about 6-7 minutes until golden brown and turn over and cook for an additional 4-5 minutes.
- Using a metal ladle, warm the brandy quickly and ignite the surface of the brandy using a lighter. Pour the brandy slowly and evenly over the chicken and wait for the flames subside. Be careful not to boil the brandy in the ladle as this boils off the alcohol. Pouring slowly and evenly will avoid "Flare-up"
- Remove chicken and place in a casserole dish. Keep warm.
- Reduce heat to medium and add onions to skillet and cook gently for about 3 minutes. Add mushrooms to pan and cook for a further 4 minutes. Using a slotted spoon, remove onions and mushrooms and place in casserole dish with Chicken.
- Add wine to the pan, bring to a boil and add the mixture to the casserole dish.
- Cook the casserole in the oven uncovered for about an hour and 15 minutes.
- Pour off the liquid into a skillet and keep chicken warm. Reduce the liquid down to about 2 cups. Add cream and salt and pepper to taste and simmer for about 10 minutes.
- Pour mixture over chicken and serve.
Nutrition Facts : Calories 1022.5, Fat 79.2, SaturatedFat 39.8, Cholesterol 326, Sodium 303.6, Carbohydrate 12.6, Fiber 1.1, Sugar 2.6, Protein 36.7
TANGY ALSACE CHICKEN
Number Of Ingredients 13
Steps:
- Sprinkle chicken with pepper and coat lightly with flour. In a 10-inch skillet over medium heat, brown chicken with garlic in butter or margarine for 2 to 3 minutes on each side or until golden brown.Add water and vinegar cover and simmer for 5 minutes or until chicken is no longer pink in the center. Remove chicken from liquid set aside. Crush garlic, discard skin and mash softened garlic into liquid.In a small bowl, stir water, tomato paste, cornstarch, vinegar and bouillon until smooth. Pour into skillet and bring to a boil, stirring constantly. Boil for 1 minute or until slightly thickened.Return chicken breasts and anyaccumulated liquid to skillet and heat through in sauce.Serve chicken and sauce over a bed of noodles.
Nutrition Facts : Nutritional Facts Serves
CHICKEN IN RIESLING
Provided by Ruth Cousineau
Categories Milk/Cream Chicken Potato Braise Dinner Leek Carrot White Wine Oktoberfest Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350F with rack in middle.
- Pat chicken dry and sprinkle with 1 teaspoon salt and a rounded 3/4 teaspoon pepper. Heat oil with 1 tablespoon butter in a wide 3 1/2- to 5-quart heavy ovenproof pot over medium-high heat until foam subsides, then brown chicken in 2 batches, turning once, about 10 minutes total per batch. Transfer to a plate.
- Meanwhile, wash leeks and pat dry.
- Pour off fat from pot, then cook leeks, shallot, and 1/4 teaspoon salt in remaining 2 tablespoons butter, covered, over medium-low heat, stirring occasionally, until leeks are pale golden, 5 to 7 minutes. Add chicken, skin sides up, with any juices from plate, carrots, and wine and boil until liquid is reduced by half, 3 to 4 minutes. Cover pot and braise chicken in oven until cooked through, 20 to 25 minutes.
- While chicken braises, peel potatoes, then generously cover with cold water in a 2- to 3-quart saucepan and add 1 1/2 teaspoons salt. Bring to a boil, then simmer until potatoes are just tender, about 15 minutes. Drain in a colander, then return to saucepan. Add parsley and shake to coat.
- Stir crème fraîche into chicken mixture and season with salt, pepper, and lemon juice, then add potatoes.
EASY ALICE SPRINGS CHICKEN
Bacon and cheese add to this dish inspired by the famous one at Outback Steakhouse®, but with a twist! Now you can make it at home! Best served with garlic mashed potatoes and steamed veggies with applesauce for dessert.
Provided by Lisa the Quik Learner
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 57m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken breasts in a baking dish. Season with salt and pepper.
- Bake chicken in the preheated oven until it is just slightly pink in the center, about 25 minutes. Remove from the oven.
- Place bacon in a large skillet and cook over medium heat, turning occasionally, until most of the fat has rendered, about 5 minutes. Drain bacon slices on paper towels. Wrap around chicken breasts.
- Return chicken to the oven and continue baking until an instant-read thermometer inserted into the center reads 165 degrees F (74 degrees C) and bacon is crispy, about 15 minutes more. Sprinkle Cheddar cheese on top; bake until melted, 2 to 5 minutes. Serve with limes.
Nutrition Facts : Calories 568.1 calories, Carbohydrate 2.6 g, Cholesterol 173.4 mg, Fat 38.3 g, Fiber 0.1 g, Protein 51.4 g, SaturatedFat 21.1 g, Sodium 1076.2 mg, Sugar 0.7 g
ALICE SPRINGS CHICKEN
This is a clone of the "Alice Springs Chicken" served at the Outback Steakhouse. It is one of my favorites.
Provided by Lauren Clark
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°.
- On each piece of chicken, carefully layer the mushrooms first and then the bacon (position the bacon on the mushrooms so that it holds the mushrooms in place).
- Cover and bake for 30-45 minutes or until chicken is cooked through.
- Remove from oven; add cheese and bake for 15 minutes uncovered.
- Serve with a side of honey mustard salad dressing for a real treat!
ALICE CHICKEN
Marinated chicken breasts broiled with bacon and cheese, then served with sauteed mushrooms and honey mustard dressing. Fantastic way to broil chicken that adds that extra something!
Provided by LABORDAY
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Broiled
Time 1h20m
Yield 4
Number Of Ingredients 7
Steps:
- Place chicken in a glass dish or bowl; poke with a fork several times, then pour Worcestershire sauce in and turn to coat. Cover dish or bowl and refrigerate for about 1 hour.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
- Heat butter in a small skillet over medium heat. Add mushrooms, and saute for about 10 minutes, or until soft; set aside.
- Preheat oven to Broil.
- Remove chicken from marinade (discard any remaining liquid), and broil for about 5 minutes each side. When chicken is almost finished, top each breast with 2 slices bacon, then cheese. Continue to broil until cheese has melted, then remove from oven. Serve with mushrooms and salad dressing for topping.
Nutrition Facts : Calories 929.8 calories, Carbohydrate 31.9 g, Cholesterol 152.3 mg, Fat 69.5 g, Fiber 0.6 g, Protein 46.8 g, SaturatedFat 23.1 g, Sodium 1974.6 mg, Sugar 19.7 g
ALICE'S CHICKEN
Provided by Marian Burros
Categories dinner, easy, quick, main course
Time 20m
Yield 2 servings
Number Of Ingredients 5
Steps:
- If using a broiler, turn it on.
- Mince garlic and combine in small bowl with hoisin sauce, sherry and ketchup.
- Wash and dry chicken and add to the marinade, turning to coat well.
- Prepare top of the stove grill, if using one. Grill or broil chicken, turning once or twice and basting with marinade, for about 10 minutes.
- Slice on the diagonal, and serve.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 11 grams, Fiber 1 gram, Protein 25 grams, SaturatedFat 3 grams, Sodium 487 milligrams, Sugar 8 grams, TransFat 0 grams
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