Bistro Chicken And Garlic Recipes

BISTRO 27 ROASTED GARLIC CHICKEN

Steps:

• If using thighs, cut each in half where the bone was. Remove excess fat. For either thighs or tenders, pound the meat to 1/4-inch thickness between 2 sheets of plastic wrap.
• Place pounded chicken in a large bowl and pour in the buttermilk. Let this sit for at least 30 minutes.
• Drain buttermilk from chicken and coat with seasoned flour. Put the coated chicken on a platter, cover and refrigerate for 1 hour.
• In a medium bowl, beat the egg wash ingredients; set aside. Mix seasoned crumb mixture and place it in a large oblong pan (I use either a 11 x 7 or 9 x 13 pan for this).
• Dip chicken in egg wash; let excess run off back into the bowl. Coat with the seasoned crumbs.
• Heat a large skillet over medium-high heat and add about 2 tbs of oil. Brown chicken well on both sides, about 5 minutes each side; remove to a platter and keep warm. (You will probably have to brown the chicken in 2 batches). Repeat with remaining chicken.
• To make the sauce, melt the 2 tbs of butter in the same pan you browned the chicken-don't drain off any oil left in the pan.
• Add the mashed roasted garlic and the flour, stirring to get a smooth paste. Let this cook for about 3 minutes.
• Slowly add the chicken stock, stirring or whisking so there are no lumps. Stir in the the cheeses a little bit at a time so it blends and melts. Add the parsley and half-and-half. Cook until it bubbles.
• Add the chicken back to the pan, coating it with the sauce. Cover and simmer on low heat for 5-10 minutes.

BISTRO CHICKEN

Steps:

• If cooking on stove top: Preheat oven to 375 degrees.
• In an ovenproof skillet, melt butter and olive oil over medium-high heat.
• Sprinkle the chicken breasts with salt and pepper (to taste).
• Panfry the chicken until both sides are golden but the chicken is not cooked through.
• Remove the chicken from the skillet, add the tomatoes and thyme to skillet and cook until the sauce has reduced a bit, 4 to 5 minutes.
• Add the soup and cook another 4 minutes, seasoning with more salt and pepper if desired.
• Return the chicken to the skillet, and place in oven and cook for about 20 minutes or until chicken is cooked through.
• If using slow cooker: Saute' the chicken breasts as above, place them in the slow cooker, add the sauce ingredients and cook on high for 3 hours or so.