Buttery Carrots Recipe Recipe For Chicken

BUTTERY COOKED CARROTS

Steps:

• Cook carrots in a large pot of boiling water until tender. Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside.
• Stir margarine and brown sugar into the water. Simmer and stir until the margarine melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a few minutes to allow flavors to mingle.

EASY ONE-SKILLET CHICKEN THIGHS WITH CARROTS

Steps:

• Blot chicken thighs with paper towels and sprinkle with salt and pepper.
• Melt butter with olive oil in a 12-inch skillet over medium heat. Place chicken thighs in the hot oil and cook until browned, about 4 minutes per side. Remove chicken from the skillet and keep warm.
• Add carrots, onion, and minced garlic to the same skillet, stirring to coat with pan drippings. Season with salt and pepper and cook for about 2 minutes. Nestle browned chicken thighs into the vegetables, pour wine and 2 tablespoons water over everything, and cook for an additional 2 minutes.
• Cover, reduce heat to low, and simmer until carrots are fork-tender and chicken juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and vegetables from the skillet with a slotted spoon.
• Combine cornstarch and 1 tablespoon water in a small bowl, stirring to dissolve any lumps. Add slurry to the drippings in the skillet and bring to a boil, stirring constantly; cook until thickened, 3 to 5 minutes.
• Pour sauce over chicken pieces and vegetables and sprinkle with fresh parsley to serve.

MUSTARD-BUTTERED CHICKEN WITH TARRAGON, PEAS & CARROTS

Steps:

• Heat oven to 200C/fan 180C/gas 6. Beat the mustard and butter together, then season well. Put the chickens into a large roasting tin; then, starting at the neck end, pull the skin away from the breast and thigh meat with your fingers. Stuff the butter under the skin, saving 1 tbsp for later. Put half the garlic bulb into each cavity. Season generously, cover with foil, then roast for 1 hr, uncovering for the final 20 mins, until crisp and golden.
• Lift the birds onto a board, then sit the pan on the hob and splash in the wine. Reduce for 5 mins, scraping up the meaty bits with a wooden spoon, then add the stock and bring to a simmer. Tip in the carrots, cover with a sheet of foil, then cook for 5 mins. You can do this ahead of time. Add the peas and simmer for a few mins until tender. Just before serving, whisk in the reserved mustard butter, chopped herbs and any resting juices, then season to taste. If you like, transfer everything to a platter and bring to the table - or simply return the chickens to the roasting pan.

BUTTERY CARROTS

Steps:

• Place 2 in. water in a 6-qt. stockpot. Add carrots and onions; bring to a boil. Reduce heat; simmer, covered, until carrots are crisp-tender, 10-12 minutes., Drain vegetables. Toss with remaining ingredients.

CHICKEN WITH CARROTS AND LEMON-THYME BUTTER

Steps:

• Remove breasts from chickens, skin on, and include the first joint of the wing. (The legs will not be used.) Using a cleaver or heavy knife, hack the remaining carcasses into 1-inch pieces.
• Heat 1 tablespoon of butter in a saucepan over medium-heat until slightly brown. Add the pieces of chicken carcasses and cook, stirring, until well browned, about 10 minutes. Pour off all the fat. Lower heat to medium and add the celery, 1/2 cup of the onions, all the cubed carrots and the garlic. Cook, stirring, for 5 minutes.
• Add the wine. Then add the chicken broth, 1 cup water, bay leaf and 2 sprigs thyme (or 1 teaspoon dried). Bring to a boil, then reduce heat to low. Simmer uncovered for 45 minutes, occasionally skimming fat from the top. Strain. You should have about 1 3/4 cups of chicken broth. Set aside. (This broth can be made in advance and refrigerated.)
• In a pan, melt 1 tablespoon of butter over medium heat and add the remaining 1/2 cup of onions and the sugar. Cook the onions, stirring, until wilted, about 2 minutes. Add carrot rounds and chicken broth. Bring to a boil, reduce heat and simmer, covered, for about 10 minutes, or until al dente. Remove from heat and set aside, with cooking liquid.
• Preheat oven to 400 degrees. Salt and pepper the chicken breasts. In a large, ovenproof skillet melt 1 tablespoon butter and add the chicken breasts, skin side down. Cook over medium-high heat for about 5 minutes, or until well browned. Flip the chicken. Reduce heat to medium and cook for about 6 minutes more. Remove from heat and place in oven for about 6 more minutes, or until done. Remove the breasts from the skillet and keep warm.
• Add 1 tablespoon butter to the chicken pan juices and stir.
• In a small mixing bowl, make the lemon butter by combining 4 tablespoons of soft butter, lemon juice, leaves from 1 sprig thyme ( 1/2 teaspoon dried), lemon zest, salt and white pepper.
• Gently remove the carrot rounds and set aside, keeping them warm. Stir lemon butter into the cooking liquid from the carrots. Keep warm.
• Place the corn oil in a large pot. Heat to 340 degrees, or until it is just beginning to smoke. Place a handful of carrot threads in the hot oil. Cook for about 30 to 40 seconds. Remove with slotted spoon to paper towels. When the carrots are cool enough to handle, mold into a loose ball. Repeat with the rest of the carrots for a total of four balls.
• Divide the carrot rounds into the middle of 4 large warmed plates. Slice each chicken breast into 3 pieces, on a slight angle, and arrange the slices over the carrot rounds. The wing joint should be facing tip up. Ladle some of the chicken-pan juices over the chicken, and then some of the lemon-butter sauce. Place a deep-fried carrot ball on top of the chicken. Garnish all with parsley leaves and serve.

CARROTS IN DILL BUTTER

Steps:

• In a medium-sized heavy saucepan, combine carrots, water, butter, sugar, salt and dill seed. Bring to a boil; reduce heat, cover and simmer 25 to 30 minutes, or until carrots are tender and most of the liquid is absorbed.