Chicken Bryan With Chicken Leg Quarters Recipes
ORIGINAL CARRABBA'S CHICKEN BRYAN (NOT COPYCAT!)
My hometown newspaper (The Orlando Sentinel) finally published this, my favorite chicken dish ever, in their "Thought you'd never ask" column. There are copycats on Zaar, but this is the actual recipe, as given by Carrabba's. Not for the dieter, but a divine dish perfect for company and easy to throw together!
Provided by princessbride029
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Brush chicken on both sides with olive oil, season to taste with Kosher salt and cracked pepper.
- Grill chicken until done (internal temp of 165F) - prepare lemon butter sauce while chicken is grilling.
- Sautee onion and garlic in 2 Tbps butter until soft and fragrant.
- Add white wine and lemon juice, reduce heat to medium-low and simmer 10 minutes to reduce.
- Add remaining 6 Tbsp butter, a little at a time, until it melts and mixture is emulsified.
- Add chopped sun-dried tomatoes and basil, heat until hot (but do not overheat or sauce may break).
- Top nearly-done chicken breasts with 2 oz each of the goat cheese until cheese warms and softens.
- To serve, spoon lemon butter sauce over chicken breasts.
- Enjoy! I serve this dish with pasta tossed in butter or olive oil (the delicious lemon butter sauce will perfect it), garlic mashed potatoes and a green salad -- yummmm!
CHICKEN BRYAN WITH CHICKEN LEG QUARTERS
A copycat version of the famous chicken from Carrabba's Italian Grill®, but made with leg quarters. Full of flavor, this recipe is company-worthy.
Provided by Buckwheat Queen
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 3h
Yield 2
Number Of Ingredients 17
Steps:
- Whisk white wine, oil, oregano, pesto, lemon zest and juice, garlic, salt, and pepper together for marinade in a small bowl.
- Put the chicken leg quarters in a resealable plastic bag and pour marinade over chicken. Seal the bag and shake to completely cover. Place in the refrigerator to marinate for at least 2 hours, turning over after 1 hour to ensure chicken quarters marinate evenly.
- Preheat the oven to 425 degrees F (220 degrees C). Bring chicken to room temperature while the oven heats.
- Drain marinade from chicken and pat dry; place in a baking dish.
- Roast in the preheated oven for 20 minutes. Turn chicken and cook until no longer pink at the bone and the juices run clear, about 20 minutes more. An instant-read thermometer inserted near the bone of a quarter should read 165 degrees F (74 degrees C).
- Meanwhile, during the last 20 minutes of baking the chicken, bring goat cheese to room temperature and make sauce.
- Heat butter in a skillet over medium heat. Saute onion and garlic in the hot pan until soft and translucent, about 5 minutes. Pour in white wine and lemon juice. Add sun-dried tomatoes and pesto and season with salt and pepper. Reduce heat and let simmer until slightly thickened, about 15 minutes.
- Remove chicken from the oven and top each chicken quarter with 2 slices of goat cheese, 1 on each thigh and 1 on each leg. Cover with equal amounts of sauce and serve immediately.
Nutrition Facts : Calories 957.4 calories, Carbohydrate 18.9 g, Cholesterol 218.5 mg, Fat 69.5 g, Fiber 5 g, Protein 55.7 g, SaturatedFat 28.1 g, Sodium 704.1 mg, Sugar 3.3 g
CRISPY BAKED CHICKEN LEG QUARTERS (VERY EASY, ONE DISH)
This is one that I adapted from Recipe #199636 after I scored 4 huge chicken leg quarters on sale. ($0.39 a pound!). I added a few things and adjusted the cooking time and temp to to what worked for me. The skin got SO crispy and the chicken was moist and retained the flavors. It also fell off the bone. I hope you enjoy! UPDATE 11/13/15: THANK YOU for all of the great reviews! I am so glad it's such a hit! Make sure you check out the reviews for some other ideas on how to switch it up a little (but the original is still my personal favorite).
Provided by PSU Lioness
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375.
- Line a large glass baking dish with foil. You can also add a baking rack to the pan to keep the chicken out of the grease and to help air circulate and make it crispier.
- Remove excess fat from chicken quarters.
- Separate the skin from the chicken, taking care that the skin stays attached at most points on the chicken. (You just want a flap. Do not remove the skin).
- Brush the chicken (under the skin) with soy sauce.
- Sprinkle some garlic powder, seasoned salt and dill weed on the chicken under the skin (I estimated the 1 tsp measures. Use as much or as little as you're comfortable with) and rub into the chicken.
- Arrange the leg quarters in the pan, skin side up, taking care not to crowd. They need space to cook properly.
- Brush both sides of the leg quarters with soy sauce.
- Sprinkle the skin with garlic powder, seasoned salt and dill weed (to taste).
- Place on middle rack in over and bake uncovered for an hour.
- After an hour, increase oven temp to 400 and bake 15 minutes.
- Chicken is done when internal temp reaches 165 (insert meat thermometer at thickest part of thigh, taking care not to touch the bone).
- Let stand for 5 minutes before serving.
CHICKEN BRYAN WITH CHICKEN LEG QUARTERS
A copycat version of the famous chicken from Carrabba's Italian Grill®, but made with leg quarters. Full of flavor, this recipe is company-worthy.
Provided by Buckwheat Queen
Categories Baked and Roasted Chicken
Time 3h
Yield 2
Number Of Ingredients 17
Steps:
- Whisk white wine, oil, oregano, pesto, lemon zest and juice, garlic, salt, and pepper together for marinade in a small bowl.
- Put the chicken leg quarters in a resealable plastic bag and pour marinade over chicken. Seal the bag and shake to completely cover. Place in the refrigerator to marinate for at least 2 hours, turning over after 1 hour to ensure chicken quarters marinate evenly.
- Preheat the oven to 425 degrees F (220 degrees C). Bring chicken to room temperature while the oven heats.
- Drain marinade from chicken and pat dry; place in a baking dish.
- Roast in the preheated oven for 20 minutes. Turn chicken and cook until no longer pink at the bone and the juices run clear, about 20 minutes more. An instant-read thermometer inserted near the bone of a quarter should read 165 degrees F (74 degrees C).
- Meanwhile, during the last 20 minutes of baking the chicken, bring goat cheese to room temperature and make sauce.
- Heat butter in a skillet over medium heat. Saute onion and garlic in the hot pan until soft and translucent, about 5 minutes. Pour in white wine and lemon juice. Add sun-dried tomatoes and pesto and season with salt and pepper. Reduce heat and let simmer until slightly thickened, about 15 minutes.
- Remove chicken from the oven and top each chicken quarter with 2 slices of goat cheese, 1 on each thigh and 1 on each leg. Cover with equal amounts of sauce and serve immediately.
Nutrition Facts : Calories 957.4 calories, Carbohydrate 18.9 g, Cholesterol 218.5 mg, Fat 69.5 g, Fiber 5 g, Protein 55.7 g, SaturatedFat 28.1 g, Sodium 704.1 mg, Sugar 3.3 g
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