Chicken Potato And Butter Lettuce With Light Ricotta Dressing Recipes

CHICKEN LEGS WITH RICOTTA AND BACON STUFFING

Steps:

• TO MAKE THE STUFFING: Remove the rind from the bacon and chop finely.
• Fry in a dry pan until crisp.
• Remove cooked bacon and set aside.
• In the same pan, heat the oil and cook the onion and garlic until soft.
• Put the ricotta, egg, Parmesan, breadcrumbs, parsley, chives, tarragon, bacon, onion, garlic and nutmeg in a large bowl.
• Mix together, lightly, to combine ingredients.
• PREHEAT OVEN TO MODERATE- 350 degrees F (180C/Gas mark 4).
• Using your fingers, ease the skin away from the thigh and leg of the chicken, being careful not to pierce the skin.
• Gently push the stuffing mixture evenly under the skin.
• Draw the skin back over the stuffing.
• Place the chicken in a lightly oiled, shallow roasting pan.
• Brush chicken with the melted butter.
• Roast for 45 minutes, or until the chicken is cooked thoroughly.
• Remove from oven and allow to sit for 5 minutes before serving.

POULTRY ESSENTIALS: CHICKEN ON BUTTER LETTUCE

Steps:

• PREP/PREPARE
• You will need a medium sauté pan to make this recipe.
• Dressing By all means choose a nice dressing that makes your tastebuds happy. If you want to make your own, here are a few ideas: https://www.justapinch.com/recipes/sauce-spread/dressing/salad-essentials-andy-s-secret-dressing.html https://www.justapinch.com/recipes/sauce-spread/dressing/dressing-essentials-rumbustious-russian-dressing.html https://www.justapinch.com/recipes/sauce-spread/dressing/dressing-essentials-rumbustious-russian-dressing.html https://www.justapinch.com/recipes/sauce-spread/sauce-spread-other-sauce-spread/pardon-my-french-dressing-with-a-twist.html As you can see, I like homemade dressing :-)
• Lettuce I like butter lettuce for this recipe because it has a slightly bitter taste that goes along with the other ingredients; however, do not run out and purchase some. Use what you have, I am sure it will be excellent.
• Gather your ingredients (mise en place).
• If the chicken breast is thick, you can use a sharp knife and cut in in half latterly.
• Sprinkle the chicken with a bit of salt and pepper.
• Add the oil and butter to a sauté pan over medium heat.
• After the butter melts, give the pan a swirl to mix the oil with the butter and toss in the chicken breast.
• Let cook for 4 - 5 minutes until it self-releases, then turn over and cook another 4 - 5 minutes, or until cooked through (no pink).
• Remove chicken from the pan, dice, then return to the pan, and let the residual heat keep it warm while you assemble the dish.
• The chicken should not be hot (it will only wilt the lettuce) it should be warm, or even room temperature.
• Add a bed of butter lettuce, or whatever lettuce you have handy on a plate, sprinkle on half the diced tomato, add half the chicken, then drizzle on the dressing. Add some chopped peanuts and/or crushed potato chips, if using (I used both).
• If you are making two, repeat the assembly process. If you are only making one, wrap and store the other chicken in the fridge or freezer until needed.
• PLATE/PRESENT
• Served while the chicken is still nice and warm (although this dish can be served at room temperature). Enjoy.
• Keep the faith, and keep cooking.

CHICKEN, POTATO, AND BUTTER LETTUCE WITH LEMON-GARLIC DRESSING

Steps:

• Fill a large saucepan with enough water to cover chicken. Add garlic and bay leaf; bring to a boil. Place chicken in pan, and gently simmer until cooked through, 15 to 20 minutes. Use a slotted spoon to transfer chicken and garlic to a plate; let cool. Reserve poaching liquid.
• Make dressing: Pulse garlic in a food processor to form a coarse paste, 5 to 10 seconds. Add 2 tablespoons reserved poaching liquid and the lemon juice, salt, and ricotta; pulse to combine. With machine running, add oil in a slow, steady stream, mixing until emulsified. Stir in dill, and season with pepper. Set aside.
• In a medium saucepan, cover potatoes with cold water. Bring to a boil; cook until easily pierced with a paring knife, about 20 minutes. Drain, and let cool. Peel if desired, and cut into quarters.
• Slice each chicken breast crosswise into about six strips. Divide lettuce, potatoes, tomatoes, and chicken among serving plates. Drizzle with some of the dressing, and serve immediately with remaining dressing on the side.

GREEK CHICKEN AND POTATO BOWL

Steps:

• Combine chicken thighs, 2 teaspoons kosher salt, pepper, rosemary, thyme, oregano, red pepper flakes, cayenne, garlic, lemon juice, and 1/4 cup olive oil in a large mixing bowl. Toss very thoroughly to combine, making sure the chicken thighs are completely and evenly coated with the marinade.
• Wrap in plastic and marinate in the refrigerator for 6 to 12 hours.
• Preheat the oven to 475 degrees F (245 degrees C). Line a baking sheet with foil and grease generously with olive oil.
• Meanwhile, halve potatoes lengthwise; slice each half into 3 equal pieces. Dice into cubes and set aside.
• Transfer chicken thighs to the prepared sheet pan smooth-side up, spacing evenly. Reserve any excess marinade in the bowl.
• Add the potatoes to the bowl the chicken was in, along with a splash of olive oil and a large pinch of salt. Toss well to coat evenly. Scatter potatoes onto the chicken and distribute as evenly as possible in between the chicken thighs to fill any empty spaces.
• Roast in the center of the preheated oven until the chicken is cooked through, about 35 minutes. Remove chicken to a plate or dish and cover. Chicken can be cut into bite-sized pieces if desired.
• While chicken and potatoes are cooking, whisk red wine vinegar, olive oil, lemon juice, salt, and pepper together for dressing. Taste and adjust vinegar or oil as needed. Whisk in parsley and oregano.
• Toss the potatoes in the chicken fat and pan drippings, and return to the oven until well browned and crusty, 10 to 15 minutes. Let potatoes rest for a few minutes before removing them with a spatula.
• To make bowls, toss together cucumbers, tomatoes, red onions, feta cheese, chicken, potatoes, and dressing until evenly combined. Serve on top of a bowl of greens.