Chicken N Golden Sauce Recipes

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GOLDEN CHICKEN



Golden Chicken image

This chicken dish combines elements from three of my favorite chicken recipes: chicken curry, chicken tagine, and a Creole-style smothered chicken. The braising liquid is rich and delicious, getting its yellow golden color from turmeric and saffron and its intense flavor from a low-and-slow simmer. Serve over buttery mashed potatoes, rice, or noodles. Ladle the sauce over top, and garnish with sliced green onions and minced jalapeños.

Provided by Chef John

Categories     Chicken Legs

Time 2h25m

Yield 4

Number Of Ingredients 20

4 (12 ounce) chicken leg quarters
2 teaspoons kosher salt, plus more to taste
1 tablespoon olive oil
1 cup diced onion
½ cup diced celery
½ cup diced jalapeño pepper
2 teaspoons ground cumin
1 teaspoon smoked paprika
¼ teaspoon ground coriander
¼ teaspoon ground turmeric
½ teaspoon freshly ground black pepper
⅛ teaspoon cayenne pepper
⅛ teaspoon ground cinnamon
3 cloves garlic, crushed
1 tablespoon tomato paste
3 tablespoons white wine vinegar
2 ½ cups cold water
1 teaspoon saffron threads, crushed
1 teaspoon dried currants
1 teaspoon chicken bouillon base

Steps:

  • Place chicken leg quarters on a work surface with the skin facing up. Make a cut into the thickest part of each drumstick, all the way down to the bone. Then make two cuts, about 1 inch apart, right in the center of each thigh. Season both sides generously with 2 teaspoons kosher salt.
  • Heat oil in a large skillet over high heat. Add chicken, skin-side down, and sear until skin is nicely browned, 5 to 6 minutes. Flip and sear for 2 more minutes. Turn off the heat and remove chicken to a plate, leaving any rendered fat in the skillet.
  • Turn the heat back on to medium; add onion, celery, jalapeño, and a pinch of salt to the skillet. Sauté until onion turns translucent and veggies have softened, 5 to 7 minutes. Add cumin, paprika, coriander, turmeric, pepper, cayenne, cinnamon, and garlic; cook and stir until garlic has cooked a bit and spices are toasted, about 2 minutes.
  • Stir in tomato paste, vinegar, water, and saffron. Increase heat to high and stir in currants and chicken base; bring to a simmer.
  • Add chicken to the skillet, skin-side up, and reduce heat to low. Baste chicken with the liquid. Cover and cook over low or medium-low heat at a gentle simmer for 1 hour.
  • Flip chicken, cover, and simmer gently until the meat is fork-tender and almost falling off the bone, about 30 more minutes.
  • Flip and baste chicken again. Increase heat to medium and cook, uncovered, until chicken is very tender and the braising liquid has reduced a bit, 20 to 30 minutes more.
  • Taste the braising liquid and adjust seasoning if needed before serving.

Nutrition Facts : Calories 707.2 calories, Carbohydrate 8.5 g, Cholesterol 282.5 mg, Fat 45.2 g, Fiber 1.9 g, Protein 63.3 g, SaturatedFat 12.2 g, Sodium 1478.1 mg

EASY KUNG PAO CHICKEN



Easy Kung Pao Chicken image

Sweet, sour and a little spicy, this meal tastes like home - specifically the home of Pearl Han, a talented Taiwanese American cook who naturally streamlined dishes while raising three kids and managing a busy career. Her younger daughter, Grace Han, shared this recipe: "quick, easy and my mom's favorite." Dried chiles sizzle in oil first to impart heat to the whole dish, then chicken browns in a single layer - no high-heat stir-frying necessary - to create a tasty caramelized crust before the pieces are flipped together. Coated in a dead-simple kung pao sauce that delivers the dish's signature salty tang, the chicken begs to be spooned over steamed rice. Serve with stir-fried vegetables as well for a complete meal.

Provided by Genevieve Ko

Categories     dinner, weeknight, poultry, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 pound boneless, skinless chicken breasts, cut into 1/2-inch chunks
3 tablespoons soy sauce
2 teaspoons cornstarch
Salt and ground black or Sichuan pepper
1 1/2 tablespoons Chinkiang (black) vinegar or balsamic vinegar
2 teaspoons sugar
1/4 cup neutral oil, such as grapeseed
1/2 cup small dried red chiles (15 grams; see Tip)

Steps:

  • Mix the chicken, 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a big pinch of salt and pepper in a bowl until evenly coated. Let sit while you prepare the sauce.
  • Stir the vinegar, sugar, remaining 2 tablespoons soy sauce and 1 teaspoon cornstarch in a small bowl.
  • Combine the oil and chiles in a wok or large nonstick skillet, and set over medium heat. When the chiles start to sizzle and brown, about 15 seconds, push them to one side of the pan. Add the chicken to the other side all at once and spread in a single, even layer. Cook, without moving the pieces, until the bottoms are dark golden brown, 3 to 5 minutes. If the chiles start to blacken, put them on top of the chicken so that they don't burn.
  • Using a large spatula, flip the chicken in portions. Cook just until the meat almost loses all of its pinkness, 1 to 2 minutes more. Stir the sauce and pour it into the pan. Stir until the sauce thickens and slicks the chicken evenly. Immediately transfer to a plate and serve hot.

GOLDEN CHICKEN AND NOODLES



Golden Chicken and Noodles image

This tender chicken cooks up in a golden sauce that is nicely flavored with basil. It makes for a happy homecoming on those days when you don't have time to cook. -Charlotte McDaniel, Jacksonville, AL

Provided by Taste of Home

Categories     Dinner

Time 6h5m

Yield 6 servings.

Number Of Ingredients 8

6 boneless skinless chicken breast halves (1-1/2 pounds)
2 cans (10-3/4 ounces each) condensed broccoli cheese soup, undiluted
2 cups whole milk
1 small onion, chopped
1/2 to 1 teaspoon salt, optional
1/2 to 1 teaspoon dried basil
1/8 teaspoon pepper
Hot cooked noodles

Steps:

  • Cut chicken pieces in half; place in a 5-qt. slow cooker. Combine the soup, milk, onion, salt if desired, basil and pepper; pour over chicken. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook 5-6 hours longer or until chicken is tender. Serve over noodles.

Nutrition Facts : Calories 258 calories, Fat 9g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 762mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 0 fiber), Protein 27g protein.

GOLDEN VEGETABLE CHICKEN



Golden Vegetable Chicken image

This is a very easy recipe for baked chicken with vegetables which comes out very rich and with a golden color.

Provided by Keren

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Yield 4

Number Of Ingredients 11

1 (2 to 3 pound) whole chicken, cut into pieces
2 onion, sliced into thin rings
4 potatoes, sliced
2 carrots, sliced
1 sweet potato, sliced
1 tomato, sliced
5 tablespoons mayonnaise
½ teaspoon cayenne pepper
½ teaspoon ground turmeric
½ teaspoon garlic powder
salt and pepper to taste

Steps:

  • If you have time, place chicken in cayenne pepper, turmeric, garlic powder, salt and pepper for 2 to 3 hours. If not, mix these spices together and cover both sides of the chicken pieces with the mixture, then cover each piece of chicken completely with mayonnaise on both sides.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Place the sliced onions, potatoes and carrots in a lightly greased 9x13 inch baking dish. Put chicken pieces on top, then place the tomato and sweet potato slices around the chicken. Cover dish with aluminum foil and bake in the preheated oven for 15 minutes.
  • Lower heat to 325 degrees F (165 degrees C). Bake for another 45 to 60 minutes, turning chicken over once, until vegetables are soft and chicken juices run clear. Remove aluminum foil and grill in the oven for 5 to 7 minutes on each side of chicken, to give it a nice coloring. Enjoy!

Nutrition Facts : Calories 971 calories, Carbohydrate 54.6 g, Cholesterol 219.4 mg, Fat 56.9 g, Fiber 8.1 g, Protein 59.1 g, SaturatedFat 14.4 g, Sodium 356.1 mg, Sugar 8.2 g

GARLIC CHICKEN 'N' GRAVY



Garlic Chicken 'n' Gravy image

This family favorite--chicken and gravy--can be prepared in less than 30 minutes using just a skillet.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
5 garlic cloves, peeled and chopped
2 tablespoons butter
1/2 cup plus 2 tablespoons chicken broth, divided
1/2 cup white wine or additional chicken broth
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1 tablespoon all-purpose flour

Steps:

  • Sprinkle chicken with salt and pepper. In a large skillet, cook chicken and garlic in butter over medium-high heat for 5 minutes or until browned. Add 1/2 cup broth, wine or additional broth, basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until chicken is no longer pink. , Remove chicken with a slotted spoon and keep warm. In a small bowl, combine flour and remaining broth until smooth; stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over chicken.

Nutrition Facts : Calories 208 calories, Fat 8g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 407mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

GOLDEN SAUCE



Golden Sauce image

Make and share this Golden Sauce recipe from Food.com.

Provided by Santeria919

Categories     Sauces

Time 18m

Yield 8 serving(s)

Number Of Ingredients 2

8 ounces Velveeta cheese
1/4 cup milk

Steps:

  • Cube cheese and put in sauce pan with milk.
  • Cook on low heat until mixture is blended.
  • Serve in bowl or gravy dish.

Nutrition Facts : Calories 89.7, Fat 6.4, SaturatedFat 4.2, Cholesterol 23.5, Sodium 423.5, Carbohydrate 3.1, Sugar 2.3, Protein 4.8

CHICKEN 'N GOLDEN SAUCE



Chicken 'N Golden Sauce image

Make and share this Chicken 'N Golden Sauce recipe from Food.com.

Provided by oopsmakes3

Categories     Chicken

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 lbs chicken breasts or 2 lbs chicken parts
1/3 cup flour
1/2 teaspoon paprika
1 dash pepper
1/4 cup melted butter
1 (10 1/4 ounce) can cream of chicken soup
1 tablespoon minced parsley (i don't use)

Steps:

  • Coat chicken with mixture of flour, paprika& pepper.
  • Arrange chicken in single layer (skin down if has skin) buttered baking dish (12*7 1/2*2") Dribble melted butter over chicken.
  • Bake in med oven (375) for 20 minutes.
  • Turn chicken and bake 20 minutes longer.
  • Stir soup: pour over chicken; sprinkle parsley on top.
  • Bake another 20 minutes.

Nutrition Facts : Calories 595.9, Fat 36.8, SaturatedFat 14.5, Cholesterol 181.6, Sodium 701.4, Carbohydrate 13.4, Fiber 0.4, Sugar 0.5, Protein 50.3

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