Chicken In The Heather Recipes

CHICKEN IN THE HEATHER

Chicken in the Heather image

Here is a simple recipe using clear heather honey and other flavours to create a tasty roast chicken dish. While heather honey is the best, other clear honey will suffice. recipe from rampantscotland.com

Provided by Queen Dana

Categories Whole Chicken

Time 1h30m

Yield 1 chicken, 4 serving(s)

Number Of Ingredients 8

Ingredients

1 whole chicken
3 fluid ounces cooking oil
4 fluid ounces heather honey
salt
pepper (freshly ground black pepper if you have it)
3 ounces French mustard
1/2 teaspoon curry powder
1 garlic clove, chopped

Steps:

Place the chicken in an oven-proof casserole dish. Mix all the other ingredients together and pour over the chicken. Cover the dish and cook in a pre-heated oven at 375F for an hour. Baste the chicken thoroughly with the juices and sauce and return to the oven for another half hour uncovered. The chicken will brown as a result. Serve with boiled or creamed/mashed potatoes and fresh vegetables.

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

Ingredients

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.

HEATHER LOCKLEAR'S CHICKEN TARRAGON

Heather Locklear's Chicken Tarragon image

Make and share this Heather Locklear's Chicken Tarragon recipe from Food.com.

Provided by Lennie

Categories Chicken

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

6 boneless skinless chicken breast halves
salt and pepper
1/4 cup flour
1/4 cup butter
1 tablespoon chopped shallot
1/4 cup dry white wine
1 tablespoon chopped fresh tarragon
1/2 cup chicken broth
1/2 cup heavy cream
fresh tarragon (to garnish)

Steps:

Sprinkle chicken with salt and pepper and dredge with flour; reserve remaining flour.
In large skillet, heat 3 tbsp butter and brown chicken on both sides.
Transfer to a plate to hold.
Add shallots to the skillet and saute briefly.
Add wine; cook the liquid over high heat until most is evaporated, while scraping loose all brown particles.
Add reserved flour and whisk to make thick paste.
Sprinkle with tarragon and whisk in the broth.
Return the chicken to skillet; cover and cook until tender, about 25 minutes.
Transfer chicken to heated platter and keep hot.
Add remaining butter and the cream to the skillet.
Heat, stirring the sauce, then pour over the chicken.
Garnish with fresh tarragon sprigs.

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