THE BEST ROASTED CHICKEN
This is the best chicken I have ever made. My husband liked this so much that, because I had leftover potatoes, gravy, and cornbread stuffing, I had to make another chicken.
Provided by Patricia Feeney Monson
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
- Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
- Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.
Nutrition Facts : Calories 380.8 calories, Carbohydrate 3 g, Cholesterol 117.4 mg, Fat 27.1 g, Fiber 1.1 g, Protein 31.1 g, SaturatedFat 10 g, Sodium 536.5 mg
CHICKEN PROVENCAL
The flavors are bold in this French chicken Provencal with a sauce of tomatoes, garlic, rosemary, olives, and just enough anchovy paste to give the sauce depth.
Provided by Allrecipes Member
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a large, deep frying pan over medium-high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper and put it in the pan. Cook the chicken until browned, turning, about 8 minutes in all. Remove the chicken from the pan. Pour off all but 1 tablespoon fat from the pan.
- Reduce the heat to medium-low. Add onion and garlic and cook, stirring occasionally, until the onion starts to soften, about 3 minutes. Add the wine to the pan and simmer until reduced to about 1/4 cup, 1 to 2 minutes. Add tomatoes, rosemary, thyme, olives, anchovy paste, and the remaining 1/2 teaspoon salt and simmer for 5 minutes.
- Add the chicken thighs and drumsticks and any accumulated juices. Reduce the heat to low and simmer, covered, for 10 minutes. Add the breasts and cook until the chicken is just done, about 10 minutes more. Stir in the remaining 1/4 teaspoon pepper. Serve.
Nutrition Facts : Calories 471.3 calories, Carbohydrate 9.5 g, Cholesterol 92.9 mg, Fat 30.6 g, Fiber 1.6 g, Protein 33.1 g, SaturatedFat 7.1 g, Sodium 1112.9 mg, Sugar 3.1 g
CHEESY BACON ORCHARD CHICKEN
You probably understood the cheesy bacon part right away. But orchard chicken? That's our poetic way of suggesting this dish is made with Fuji apples.
Provided by My Food and Family
Categories Home
Time P1DT21h20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 375ºF.
- Heat oil in large heavy ovenproof skillet on medium heat. Meanwhile, combine flour and pepper. Add chicken, 1 piece at a time, to flour mixture, turning to evenly coat both sides of each piece. Add to skillet; cook 4 min. on each side or until evenly browned on both sides.
- Remove chicken from skillet; set aside. Add potatoes, garlic and thyme to skillet; cook 2 min., stirring frequently. Return chicken to skillet; cover with foil.
- Bake 30 min. Meanwhile, combine coating mix, bacon and paprika in medium bowl. Stir in cheese.
- Top chicken with apples and cheese mixture. Bake, uncovered, 10 to 15 min. or until potatoes and apples are tender, and chicken is done (165ºF).
Nutrition Facts : Calories 480, Fat 23 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 110 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 36 g
THE AUTUMN ORCHARD
Provided by Ted Kilgore
Yield Makes 2
Number Of Ingredients 8
Steps:
- Mix first 6 ingredients in cocktail shaker. Add ice. Cover and shake vigorously 20 times. Strain between 2 coupe glasses. Float lime slices on top and serve.
CHICKEN IN THE ORCHARD
This is delicious! A great recipe from McCalls cookbook, about 30 years ago! Some things are timeless! What a wonderful, fragrant pairing-chicken and apples! Ya just gotta try it!
Provided by FLUFFSTER
Categories One Dish Meal
Time 16m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Wash chicken; dry on paper towels. Trim fat with scissors, if necessary. Pare, core, and quarter apples.
- In a large, heavy skillet, heat 2 tablespoons butter; add shallot and basil. Cook shallot until slightly transparent; add half of chicken breasts; sauté over med. heat until golden-about 15 minutes. Remove chicken from skillet. Add the remaining tablespoons butter and remaining chicken; sauté until golden--15 minute.
- Return all chicken to skillet; add apple. Cook gently, uncovered and stirring occasionally, 5 minute Add 1/4 Cup of wine, cook several min; add another 1/4 Cup wine; cook several minute longer.
- Add remaining wine, the salt, pepper, and nutmeg; continue cooking until apple is tender.
- Meanwhile, in small bowl, combine cream, flour, Cognac, and egg yolks; mix well. Pour over chicken. Cook gently 5 more min., or until sauce is slightly thickened.
- Serve at once.
Nutrition Facts : Calories 594.5, Fat 43, SaturatedFat 22.9, Cholesterol 268.4, Sodium 1032.7, Carbohydrate 19.7, Fiber 2.6, Sugar 11.3, Protein 25.8
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