MOLASSES BAKED CHICKEN
A molasses, vinegar, and mustard sauce adds a nice flavor to baked chicken.
Provided by Jane Baier Warren
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large baking dish.
- Season the chicken with salt, pepper, and cinnamon. Arrange in the prepared baking dish.
- In a bowl, mix the molasses, vinegar, and mustard.
- Bake chicken 20 minutes in the preheated oven. Coat chicken with the molasses mixture. Continue baking 20 minutes, or until chicken juices run clear.
Nutrition Facts : Calories 312.2 calories, Carbohydrate 6.6 g, Cholesterol 97 mg, Fat 17.1 g, Fiber 0.3 g, Protein 30.7 g, SaturatedFat 4.8 g, Sodium 608.7 mg, Sugar 3.7 g
ROASTED CHICKEN WITH POMEGRANATE MOLASSES
Provided by Claire Robinson
Time 50m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Season chicken with salt and pepper, to taste. In a large stove to oven pan, heat the olive oil and brown the chicken on all sides. Put it in the oven and roast until the juices run clear, about 20 minutes. Remove the pan from oven and transfer the chicken to a cutting board. Tent with foil to keep warm. Put the pan on the stovetop over medium-high heat. Add the chicken stock and scrape up brown bits while bringing it to a boil. Whisk in the pomegranate molasses and thyme leaves and cook until desired thickness is reached, about 5 minutes. Taste for seasoning and adjust if necessary. Quarter the chicken and arrange it on a serving platter. Pour the sauce over the chicken and serve.
GARLIC-MOLASSES CHICKEN WINGS
These chicken wings are marinated in garlicky molasses then basted and slow roasted. Make plenty as they will go fast by the plateful.
Provided by buckster
Categories Meat and Poultry Recipes Chicken Chicken Wing Recipes
Time 8h5m
Yield 20
Number Of Ingredients 7
Steps:
- Mix soy sauce, garlic, molasses, brown sugar, honey, and garlic salt together in a large bowl. Pour 3/4 of the marinade mixture into a resealable freezer bag and add wings. Release any air from the bag and seal. Place marinating chicken wings and remaining marinade into the refrigerator and chill for 5 to 6 hours.
- Remove wings from the refrigerator 1 hour before baking.
- Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with aluminum foil and top with an oiled rack about 1/2-inch above the surface of the foil.
- Space marinated wings on the rack about 1/2-inch apart.
- Bake in the preheated oven for 20 minutes. Baste wings with some of the remaining marinade; repeat baking and basting every 20 minutes 2 more times for a total of 1 hour. Turn wings over, baste, and bake 30 minutes more. Turn wings over again, sprinkle with garlic salt, and increase oven temperature to 350 degrees F (175 degrees C). Continue baking 15 minutes more.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 6.3 g, Cholesterol 19.3 mg, Fat 4.5 g, Fiber 0.2 g, Protein 7.4 g, SaturatedFat 1.3 g, Sodium 1119 mg, Sugar 4.5 g
CHICKEN IN BRANDY CREAM SAUCE
Creamy brandy sauce adds flavor to this skillet made chicken recipe - ready in 35 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 10 to 15 minutes, turning once, until chicken is clear when center of thickest part is cut (170°F).
- Stir in mushrooms, onions, salt and brandy. Cook 4 to 5 minutes or until mushrooms are tender and most of the liquid has evaporated.
- Gradually stir in whipping cream. Cook about 2 minutes or until hot. Serve over fettuccine.
Nutrition Facts : Calories 310, Carbohydrate 4 g, Cholesterol 120 mg, Fat 1, Fiber 1 g, Protein 34 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 2 g, TransFat 0 g
BOURBON-MOLASSES CHICKEN DRUMSTICKS
Categories Bourbon Chicken Kid-Friendly Backyard BBQ Summer Grill/Barbecue Molasses Bon Appétit Small Plates
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Melt butter in large saucepan over medium heat. Add onion; sauté until soft, about 6 minutes. Add next 5 ingredients, 1/4 teaspoon pepper, and chili powder. Reduce heat to medium-low; simmer until sauce thickens, about 15 minutes. Stir in bourbon; cook until heated through, about 3 minutes. Season with salt. (Can be made 1 day ahead. Cover and chill.)
- Mix 1 1/2 teaspoons salt and 1/2 teaspoon pepper in bowl. Loosen skin on drumsticks. Rub salt and pepper mixture under skin without tearing skin. Cover; let stand at room temperature 30 minutes.
- Prepare barbecue (medium heat). Grill drumsticks until skin is crisp and juices run clear, turning to cook all sides, about 25 minutes. Transfer 1/2 cup barbecue sauce to small bowl; reserve. Brush drumsticks with remaining sauce and cook until glaze forms, about 3 minutes longer. Transfer drumsticks to platter and serve with reserved sauce.
CHICKEN WITH BRANDY SAUCE
Boneless chicken breasts with a simple rich pan sauce. Extremely fast and easy to make using a basic pan sauce technique.
Provided by Scott Rhoades
Categories One Dish Meal
Time 20m
Yield 4 pieces, 2 serving(s)
Number Of Ingredients 10
Steps:
- Trim fat from chicken breast halves.
- Cut breast sections in half so that you have four roughly equal pieces.
- Take a gallon zip top bag and cut the two edges open so that the sides are only joined at the bottom edge of the bag.
- Place breast sections in bag one at a time and pound flat with a mallet or a flat heavy object until chicken pieces are only 1/4 to 1/2" thick.
- Season breast sections on both sides with 1 tsp of fresh ground pepper and salt to taste.
- Heat a frying or sauté pan to medium/medium high heat. Do NOT use a non-stick pan. You can't make decent pan sauces with Teflon. I prefer a stainless steel pan but cast iron would work (preferably enamel coated cast iron).
- Put flour in a bowl and press breast pieces into it to coat chicken fully.
- Add olive oil to pan and let it come up to temperature. It should only take a couple of seconds.
- Add breast sections. Brown the chicken to a golden brown then flip and do the same on the other side. It should only take roughly 3 minutes per side or you have the chicken too thick. Do not crowd the pan. If you have to cook the chicken in batches keep the first batch warm by wrapping in aluminum foil.
- While chicken is frying, chop Italian parsley to 1/8 cup.
- Remove the last batch of chicken from the pan and wrap in foil to keep warm.
- Turn up heat under pan to medium high and add chicken broth. If pan is hot enough, the broth will boil immediately. Use a wooden spoon to scrape all the brown bits off the bottom of the pan. This is where all the flavor is.
- Add brandy, lemon juice and remaining black pepper and then reduce liquid by 1/2.
- Reduce heat to low and add butter and parsley. Stir in butter until sauce is smooth.
- Place chicken pieces on plates and then pour the pan sauce over the chicken. Don't drown it.
- Enjoy!
Nutrition Facts : Calories 645.9, Fat 34.8, SaturatedFat 8.9, Cholesterol 97.6, Sodium 497.5, Carbohydrate 26.2, Fiber 1.6, Sugar 0.6, Protein 35.3
MAPLE ENCRUSTED CHICKEN WITH NECTARINE BRANDY SAUCE
Steps:
- Preheat the oven to 375 degrees F.
- Lightly butter the bottom of a 13 by 9 by 2-inch baking dish. Arrange chicken in dish in a single layer. In a medium bowl, mix together the pecans, mustard, maple syrup, melted butter, brandy, egg white, and pepper. Spread mixture evenly over each chicken breast. Bake, uncovered, for 40 minutes. Arrange chicken on a platter and spoon Nectarine Brandy Sauce over each piece. Garnish with parsley sprigs and seasonal flowers. Serve with additional sauce on the side.
- In medium saucepan, combine all ingredients and cook over low heat, stirring occasionally, for about 20 minutes.
MUSTARD- MOLASSES GLAZED CHICKEN
My Husband found this recipe. And are we all glad he did too! This is a tasty glaze that perks up boring chicken. I love molasses, it makes everything taste better.
Provided by sweetp
Categories Chicken Breast
Time 58m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Whisk together in a small bowl the molasses, mustard, vinegar, and hot sauce.
- Completely cover the chicken in mustard glaze mix.
- Place the chicken skin side down in a 10x15 inch baking pan.
- Pour remaining glaze over chicken.
- Sprinkle with the salt and pepper.
- Roast chicken on top rack in oven for about 40 minute.
- Or until the juices run barely clear when you prick the chicken.
- Remove the pan from the oven.
- And turn the broiler on high turn the chicken pieces over and baste the chicken with pan drippings.
- If there is a lot of pan drippings or fat that has been rendered out, spoon out some before broiling.
- To prevent flare ups.
- Broil, basting the chicken and rotating the pan for even browning.
- Until fully browned, and has a nice glossy look, about 8 minute.
- Drizzle any pan drippings left over the chicken before serving.
Nutrition Facts : Calories 592.2, Fat 36.9, SaturatedFat 10.4, Cholesterol 181.1, Sodium 438.4, Carbohydrate 17, Fiber 0.5, Sugar 12.2, Protein 45.5
BRAISED CHICKEN WITH POMEGRANATE MOLASSES
I'm crazy for pomegranate molasses. I first discovered it when I was working at a restaurant in SoHo, and one of my tasks was to make the spice run (that was just because I lived near the store). It was such a treat-I'd get sent up to Kalustyan's, an incredible Indian spice market, to shop for ingredients for the restaurant. I'd go upstairs to where they serve food and get a falafel and hummus sandwich and then wander through the aisles of spices, rice, sweets, and grains, just taking it all in, amazed by the array of flavors the world has to offer. One of these was pomegranate molasses. Pomegranate is actually used a lot in Italian cooking, so I felt comfy using this delicious delicacy! It's a brilliant red color, has a lovely jammy consistency, and it's super sour, so it gives dishes a real flavor bump. I love shellacking it on the outside of a chicken for a tangy, tart, sticky glaze.
Provided by Anne Burrell
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Coat a large saute pan with olive oil. Toss in 2 of the garlic cloves and a pinch of crushed red pepper. Bring the pan to medium-high heat. When the garlic is golden and very aromatic, remove it and discard--it has fulfilled its garlic destiny.
- Season the chicken thighs with salt and place them skin side down in the pan. Don't crowd the pan or the thighs will steam instead of brown--you may have to work in batches here, no worries. Brown the chicken thighs really well on both sides, 10 to 12 minutes total.
- Transfer the chicken to a rimmed baking sheet and roast for 10 to 12 minutes or until cooked through.
- Ditch the oil from the pan and add 2 garlic cloves, 1/2 cup of the pomegranate molasses along with 1/2 cup of the chicken stock, scraping the mixture from the bottom of the pan. Add the thyme. Bring the mixture to a boil and let it evaporate by half--it should be slightly thick and syrupy. Season with salt.
- Return the chicken to the pan, along with the juices from the sheet pan, scraping up any bits. Reduce the heat to medium, and cook in the sauce for 3 to 5 minutes on each side, or until the sauce thickens and it clings to the chicken in a yummy embrace.
- While the chicken roasts, add the remaining molasses, stock, and garlic to the pan along with the thyme bundle and a pinch of crushed red pepper. Taste and season with salt if needed. Bring to a boil and reduce to a simmer (BTB, RTS). Cook until the liquid is thick and syrupy. Discard the garlic cloves and thyme bundle.
- Remove the chicken from the oven, transfer to a serving dish, drizzle with the sauce, and sprinkle with the pomegranate seeds and chives before serving.
PEACH AND MOLASSES CHICKEN
The sauce here relies on store-bought jam as a shortcut to intense fruit flavor and it is amazing on chicken. This recipe, adapted from the cookbook "Watermelon and Red Birds" by Nicole Taylor, is special enough for your Juneteenth celebration, but it's so delicious, it can be cooked on a weekly rotation. Almost any fruit jam works, too, if peach isn't your thing. As for the chicken itself, so much of the fat and flavor comes from the chicken skin that removing that outer layer is tantamount to robbing the meat of most of its taste, so do what it takes to find skin-on pieces. The crispy, charred chicken edges, drenched with the sauce, only happen with skin attached.
Provided by Nicole Taylor
Categories dinner, lunch, barbecues, poultry, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Make the sauce: In a small saucepan, combine the peach jam, molasses, vinegar and 1/2 cup water and bring to a boil over medium-high heat, stirring occasionally to combine. Once boiling, reduce the heat to maintain a vigorous simmer and whisk in the tomato paste, soy sauce, coriander, ground mustard and salt. Simmer for 6 to 8 minutes, stirring occasionally, until thickened; the sauce should be reduced to about 1 cup. The sauce can be stored in an airtight container in the refrigerator for 3 to 4 days. (Before using, bring to room temperature and thin with a few teaspoons of hot water if the sauce has become too thick to brush.)
- Prepare the chicken: Leaving one section free of coals on a charcoal grill or leaving one burner off on a gas grill, heat a grill to medium (350 degrees). Pat the chicken thighs very dry with paper towels. Season both sides with the salt and pepper. Coat with the peanut oil.
- Place the chicken thighs on the hot grill, skin-side down, close the grill lid and cook, moving the chicken away from any flare-ups, for 5 to 8 minutes, or until the skin lifts easily from the grill grates. Transfer a few tablespoons of the sauce to a small bowl and set aside. Flip the chicken thighs and use a heat-resistant brush to coat with some of the remaining sauce. Cover the grill again and cook for another 5 to 8 minutes, then flip and baste with the sauce again. Grill with the lid open for another 10 minutes, or until the thighs reach an internal temperature of 165 degrees on an instant-read thermometer. (If the skin starts to burn, flip the chicken and move to the cool part of the grill.) Flip the chicken skin-side up one last time and rest on an upper rack or the cool side of the grill for 10 minutes, using a clean brush and the reserved sauce to baste once more.
- Transfer the chicken to a platter and sprinkle the tops with the crushed coriander, then serve.
CHICKEN BREASTS IN BRANDY CREAM SAUCE
This recipe is so tasty and pretty, you won't believe how easy it is! This recipe requires you to ignite the brandy, so use caution if you don't have experience in this. You don't want to catch the house on fire!
Provided by JenSmith
Categories Chicken
Time 30m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 250°F Place chicken on a plate and press black pepper into them.
- In a heavy skillet, heat butter and olive oil. Cook chicen on medium heat until lightly browned.
- Remove chicken and place in an ovenproof dish, then place this in the oven. Leave the pepper and juices in the skillet.
- Add onion and garlic to the skillet and brown over medium high heat, adding more oil if needed. Try not to brown the garlic too much.
- Add the mushrooms and saute until most of the liquid has evaporated.
- Remove skillet from heat and add brandy. Ignite the brandy and saute for 1 minute.
- Add cream and stir. Add salt and pepper to taste.
- Take the chicken out of the oven, return it to the skillet, and heat for 2 minutes on medium-low heat, letting the chicken absorb some of the sauce.
- Serve with the sauce.
ORANGE-MOLASSES GRILLED CHICKEN
Categories Chicken Marinate Fourth of July Orange Summer Grill/Barbecue Molasses Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Whisk orange juice, vinegar, molasses, orange peel, and all but 1 teaspoon garlic in medium saucepan. Bring to boil over medium-high heat. Reduce heat to medium and simmer until reduced to 2 cups, about 10 minutes. Stir in pepper sauce. Cool marinade to room temperature.
- Place chicken in 11x7x2-inch glass baking dish. Pour marinade over. Refrigerate at least 4 hours and up to 1 day.
- Prepare barbecue (medium-high heat). Remove chicken from marinade, shaking off excess. Transfer marinade to saucepan. Stir in reserved 1 teaspoon garlic. Boil over medium-high heat until reduced to 11/4 cups, about 5 minutes. Transfer to serving bowl. Season chicken with salt and pepper. Grill until cooked through, about 5 minutes per side. Transfer chicken to cutting board; let stand 5 minutes. Cut chicken crosswise on diagonal into 1/2-inch-thick slices; transfer to plate. Serve, passing sauce separately.
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