BUTTERMILK FRIED CHICKEN
Steps:
- For the marinade, in a medium bowl, whisk together the buttermilk, shallot, garlic, jalapeño, 2 teaspoons salt, and 1 teaspoon black pepper.
- With a rolling pin or a meat mallet, pound the chicken breasts between 2 sheets of parchment paper until they are evenly 1/2 inch thick. Slice each chicken breast in half crosswise so you have 2 pieces approximately the same size.
- Add the chicken to the marinade, cover with plastic wrap, and refrigerate for at least 8 hours but not more than 24 hours.
- Meanwhile, in a medium bowl, whisk together the flour, baking powder, paprika, cayenne pepper, celery salt, 1 tablespoon salt, and 1 1/2 teaspoons black pepper and set aside.
- When ready to cook the chicken, preheat the oven to 250 degrees. Place a sheet pan with a baking rack on it in the oven.
- Pour the oil into a medium (9-inch round x 4 1/2-inch high) Dutch oven, such as Le Creuset, fitted with a candy thermometer, until the oil is 2 inches deep. Heat the oil over high heat until the temperature reaches 350 degrees.
- Meanwhile, lift the chicken from the marinade, dredge it well in the flour mixture, submerge it again in the marinade, then dredge again in the flour mixture, dusting off the excess. Transfer the chicken to a plate or sheet pan until ready to fry.
- When the oil is 350 degrees, lower three pieces only(!) carefully into the oil with a slotted spoon and adjust the heat to keep the oil at 350 degrees. Don't crowd the chicken! Cook for 5 minutes exactly, turning once to brown evenly. With the slotted spoon, transfer the chicken to the sheet pan in the oven to keep warm. Fry the remaining three pieces, sprinkle all the chicken with salt, and serve hot.
CHICKEN WITH FORTY CLOVES OF GARLIC
Steps:
- Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.
- Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don't want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.
- Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.
BUTTERFLIED CHICKEN, INA GARTEN STYLE RECIPE - (4.2/5)
Provided by Foodiewife
Number Of Ingredients 9
Steps:
- Mix the chopped rosemary, garlic, lemon zest, lemon juice, 1 tablespoon olive oil, 2 teaspoons salt and 1/2 teaspoon pepper together in a small bowl to make a paste. Place the chickens on a sheet pan, skin side up, and loosen the skin from the meat with your fingers. Place 1/2 of the paste under the skin of each chicken. Rub any remaining paste on the outside and underside of the chickens. Turn the chicken skin side down and scatter the lemon slices and sprigs of rosemary over each chicken. Season with salt and pepper. Roll each chicken up, cover with plastic wrap and refrigerate for at least 1 hour. Heat a grill with coals. Spread the coals out in 1 dense layer and brush the grill with oil. Unroll the chickens, place them on the grill and cook for 12 minutes on each side.
BUTTERFLIED ROAST CHICKEN WITH LEMON AND ROSEMARY
Want to cook whole chicken quicker and more evenly? Remove the backbone with a knife or kitchen scissors to flatten the chicken. The breast meat doesn't dry out, the dark meat is tender and juicy, and there's lots of crispy golden skin to enjoy. Here, it's simply roasted with lemon and rosemary, but butterflied chicken is especially good on the grill.
Provided by foodelicious
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking pan with aluminum foil. Place a rack on top of foil.
- Rub olive oil on both sides of chicken and generously season with salt and black pepper. Arrange lemon slices and rosemary on the rack and place chicken, skin-side up, onto the rack.
- Roast in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 55 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
- Transfer chicken to a serving platter and tent a piece of aluminum foil over it. Discard lemon and rosemary and remove rack.
- Pour wine into the baking pan and gently loosen the bits of food in the pan with a wooden spoon, being careful not to tear the foil. Strain pan juices into a saucepan and bring to a boil; cook until sauce is slightly reduced, about 5 minutes. Spoon sauce over chicken.
Nutrition Facts : Calories 283.4 calories, Carbohydrate 2.6 g, Cholesterol 113.5 mg, Fat 11.8 g, Fiber 0.9 g, Protein 37.1 g, SaturatedFat 2.9 g, Sodium 178.1 mg, Sugar 0.2 g
INA GARTEN'S PARMESAN CHICKEN
I served mine next to spaghetti marinara and kept the salad on the side. I got this recipe out of Ina's cookbook Barefoot Contessa Family Style.
Provided by Barenakedchef
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
- Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through.
- Add more butter and oil and cook the rest of the chicken breasts.
INA GARTEN BARBECUED CHICKEN
Make and share this Ina Garten Barbecued Chicken recipe from Food.com.
Provided by katie.wacker
Categories Chicken
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Marinate the chickens in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator.
- Heat the coals in a charcoal grill. Spread the bottom of the grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the chicken quarters on the grill, skin side down, and cook for about 45 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade, as needed. The chicken quarters are done when you insert a knife between a leg and thigh and the juices run clear. Discard any unused marinade.
- Serve with extra barbecue sauce on the side.
- Barbecue Sauce:.
- In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator.
- Copyright, 1999, The Barefoot Contessa Cookbook, All Rights Reserved.
- Yield: 1 1/2 quarts.
Nutrition Facts : Calories 1516.5, Fat 92.7, SaturatedFat 23, Cholesterol 326.4, Sodium 3424.2, Carbohydrate 86.7, Fiber 6.2, Sugar 67.9, Protein 85.1
More about "butterflied chicken ina garten style recipe 42"
INA GARTEN'S ALL-TIME FAVORITE GO-TO DINNER - KITCHN
From thekitchn.com
10 BEST INA GARTEN CHICKEN RECIPES - YUMMLY
From yummly.com
INA GARTEN UPDATES ROASTED CHICKEN RECIPE FOR NEW …
From aol.com
BAREFOOT CONTESSA | OVEN-FRIED CHICKEN | RECIPES
From barefootcontessa.com
INA GARTEN'S BEST CHICKEN RECIPES - PUREWOW
From purewow.com
INA GARTEN'S SKILLET-ROASTED LEMON CHICKEN RECIPE
From today.com
10 BEST INA GARTEN BAKED CHICKEN BREAST RECIPES
From yummly.com
INA GARTEN'S PERFECT ROAST CHICKEN - RECIPE DIARIES
From recipe-diaries.com
BAREFOOT CONTESSA BUTTERFLIED CHICKEN RECIPE - FOOD FANATIC
From foodfanatic.com
3/5 (2)Total Time 1 hr 35 minsCategory Food NetworkCalories 358 per serving
FAMILY-STYLE OVEN-FRIED CHICKEN RECIPE BY BAREFOOT CONTESSA
From thespruceeats.com
CAST IRON ROASTED BUTTERFLIED CHICKEN - DADCOOKSDINNER
From dadcooksdinner.com
BUTTERFLIED CHICKEN | RECIPE | BUTTERFLIED CHICKEN, CHICKEN, CHICKEN ...
From pinterest.com.au
INA GARTEN BUTTERFLIED CHICKEN : OPTIMAL RESOLUTION LIST
From recipeschoice.com
BUTTERFLIED CHICKEN, INA GARTEN STYLE RECIPE
From pinterest.ca
BEST INA GARTEN CHICKEN RECIPES - RECIPESCHOICE
From recipeschoice.com
THIS IS INA GARTEN'S FAVORITE EASY CHICKEN RECIPE FOR WEEKNIGHTS ...
From cookinglight.com
FRIDAY NIGHT CHICKEN - BAREFOOT CONTESSA
From barefootcontessa.com
OUR FAVORITE INA GARTEN CHICKEN RECIPE OF ALL TIME
From southernliving.com
TOP 45 INA GARTEN CHICKEN SALTIMBOCCA RECIPE RECIPES
From tprecipes.com
INA GARTEN'S BEST CHICKEN RECIPES - KITCHN
From thekitchn.com
INA GARTEN LEMON SPATCHCOCK CHICKEN BEST RECIPES
From findrecipes.info
INA GARTEN’S FOOLPROOF BUTTERMILK FRIED CHICKEN IS ... - MCCORMICK
From mccormick.com
BUTTERFLIED CHICKEN – PARKS FAMILY RECIPE BOX
From recipes.drawingsecretsrevealed.com
INA GARTEN'S ROAST CHICKEN - THE COZY COOK
From thecozycook.com
GRILLED BUTTERFLIED LEG OF LAMB INA GARTEN : GET RECIPE DIRECTIONS
From gbbowinner.galeborg.com
TRY INA GARTEN’S EASY FRIED CHICKEN RECIPE FOR YOUR 4TH OF ... - TODAY
From today.com
BUTTERFLIED CHICKEN RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
‘BAREFOOT CONTESSA’ INA GARTEN'S SKILLET-ROASTED LEMON CHICKEN IS …
From youtube.com
ROASTED BUTTERFLIED CHICKEN RECIPES RECIPES ALL YOU NEED …
From stevehacks.com
OUR FAVORITE INA GARTEN CHICKEN RECIPES - YOUTUBE
From youtube.com
LEMON AND ROSEMARY SCENTED GRILLED BUTTERFLIED CHICKEN …
From afeastfortheeyes.net
INA GARTEN'S BEST RECIPES - FOOD NEWS
From foodnewsnews.cc
INA GARTEN FAVORITE CHICKEN RECIPES - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love