PERFECT ROAST CHICKEN
For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories main-dish
Time 2h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
CHICKEN PERLOO
This is an iconic and versatile one-pot Gullah dish starring chicken and rice. You may also see it spelled purloo, perlo or perlou (or sometimes called chicken bog). I prefer chicken thighs for a more intense flavor. I use smoked sausage to add a subtle smokiness to the dish. Dry sherry has a nutty profile and it also enhances the overall flavor of this dish.
Provided by Food Network
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Heat a large heavy-bottomed skillet or Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until the bacon is crisp and the fat is rendered, 3 to 4 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate, leaving the rendered fat in the pan.
- Sprinkle both sides of the chicken with the House Seasoning. Increase the heat to medium-high and add the chicken thighs, skin-side down, and the sausage to the skillet. Sear the chicken on one side, stirring and flipping the sausage occasionally, until the chicken is deep golden brown, 4 to 5 minutes. Flip and cook for another 3 to 4 minutes on the other side. Remove the chicken and sausage to the plate with the bacon.
- Add the celery, onions and peppers to the remaining bacon and chicken fat. Cook until the vegetables are softened and starting to brown, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Pour in the sherry and use a wooden spoon to scrape the browned bits from the bottom. Stir in the tomatoes and let cook until they release all their juices, 3 to 4 minutes. Stir in the rice and butter and cook for about 1 minute. Stir the cooked bacon and sausage back into the skillet. Stir in the chicken stock and check for seasoning. Nestle the chicken thighs, skin-side up, back into the pan, adding any juices from the plate.
- Bring to a boil, then reduce the heat to low and cover. Simmer until all the liquid is absorbed and the rice is fully cooked, 20 to 30 minutes. Fluff the rice and sprinkle with parsley if desired. Serve immediately.
- Stir everything together in a medium bowl. Keep in an airtight container. Makes 5 teaspoons.
CHICKEN PERKET AKA CROATIAN CHICKEN STEW
I combined 3 separate recipes from my Croatian heritage to come up with this Americanized version. From my food blog at: http://www.comfortcookadventures.com/2013/07/doesnt-matter-what-language-you-speak.html
Provided by Mary Cokenour
Categories Stew
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Set a 6 quart crock pot on high; spray inside with nonstick cooking spray.
- Begin layering ingredients inside - tomatoes, onion, bell pepper, ¼ cup flour sprinkled evenly over all, 1 tablespoon garlic. Place in the chicken breast pieces and spread the remaining ¼ cup of flour over them. Add the mushrooms, remaining garlic; then evenly sprinkle over the black pepper and paprika. Pour the stock and white wine over the top.
- Cover and cook for 3 and ½ hours; remove chicken and 1/4 of the vegetables. Use a stand or immersion blender to puree the remaining vegetables, and thicken the liquid. Return the chicken and reserved vegetables to the pot; cover and cook for another half hour before serving. Also during that last half hour, prepare the pasta to desired tenderness; place a serving into bowl and top with sauce, chicken and some vegetables.
CHICKEN PERKELT
Eastern European favorite - light and tender! My husband asks for this at least once a week.
Provided by Silvia
Categories Chicken Breasts
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- In a large skillet over heat, heat oil and add chicken and onion. Season with bouillon, paprika and salt and pepper to taste. When chicken is almost cooked through, stir in the mushrooms. Cover the skillet and cook for 5 more minutes or until the mushrooms are tender and the chicken juices run clear.
- When chicken is done, stir in the sour cream and turn off the heat. Serve hot over rice or pasta.
Nutrition Facts : Calories 221.5 calories, Carbohydrate 3.1 g, Cholesterol 71.8 mg, Fat 10.2 g, Fiber 0.8 g, Protein 28.3 g, SaturatedFat 1.9 g, Sodium 554.4 mg, Sugar 1 g
CHICKEN PERKELT
Eastern European favorite - light and tender! My husband asks for this at least once a week.
Provided by Silvia
Categories Chicken Breasts
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- In a large skillet over heat, heat oil and add chicken and onion. Season with bouillon, paprika and salt and pepper to taste. When chicken is almost cooked through, stir in the mushrooms. Cover the skillet and cook for 5 more minutes or until the mushrooms are tender and the chicken juices run clear.
- When chicken is done, stir in the sour cream and turn off the heat. Serve hot over rice or pasta.
Nutrition Facts : Calories 221.5 calories, Carbohydrate 3.1 g, Cholesterol 71.8 mg, Fat 10.2 g, Fiber 0.8 g, Protein 28.3 g, SaturatedFat 1.9 g, Sodium 554.4 mg, Sugar 1 g
AUTHENTIC HUNGARIAN CHICKEN PAPRIKASH
I came up with this one night after being inspired by a bunch of other recipes, and it was so delicious that I had to write it down and share it. It was also pretty easy. Serve this over buttered noodles.
Provided by Dories Lori
Categories Chicken Thigh & Leg
Time 1h15m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot, heat the oil and sauté the onion until translucent.
- Add the green pepper, cook for 5 minutes or so, and add the mushrooms.
- Cook until the mushrooms are just softened.
- Add the paprika, caraway, pepper and salt (if you are not using salty stock, such as bullion cubes.)
- Stir and add the chicken thighs and mix.
- Add the tomatoes and enough stock to mostly cover the chicken.
- Cover and simmer slowly for approximately 45 minutes.
- The chicken should be falling off the bone, very tender.
- Remove the chicken to a deep serving plate that has been warmed.
- Reduce the stock a bit if it looks like it will be too much sauce.
- Mix some stock fully into the sour cream to thin it a bit, and then mix the sour cream into the rest of the stock.
- Heat until hot, but Do Not Boil.
- Pour the sauce over the chicken, and serve over buttered egg noodles.
- Miscellaneous Notes:.
- Use 8 thighs if very large. "Bone in" is great.
- Canned tomatoes are fine, as are bouillon cubes for the stock (in which case, don't add salt until the end, after you taste) and low-fat sour cream.
- The prep time includes chopping and sauteing the veggies, and making the sauce at the end.
Nutrition Facts : Calories 367.1, Fat 20, SaturatedFat 7.1, Cholesterol 132.6, Sodium 281.7, Carbohydrate 14.3, Fiber 3.1, Sugar 5.8, Protein 33.5
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