Chicken Recipe For Two

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ROASTED CHICKENS TWO WAYS



Roasted Chickens Two Ways image

Provided by Dave Lieberman

Categories     main-dish

Time 1h55m

Yield 4 to 8 servings

Number Of Ingredients 7

2 chicken roasters, about 3 pounds each
Salt and freshly ground pepper
1 tablespoon Chinese five-spice powder
About 6 cloves garlic, peeled and smashed
1 navel orange, quartered
About 15 sage leaves
1 lemon, quartered

Steps:

  • Preheat oven to 375 degrees F.
  • Season roasters with salt and pepper inside the chicken's cavity and on their skin. Place on a baking sheet lined with foil. Create a divider between the 2 chickens with a thick piece of aluminum foil. Rub 1 of the chickens all over with the five-spice powder and stuff with 3 garlic cloves and 2 orange quarters. Squeeze the other 2 orange quarters over the chicken and place 1 underneath a leg and 1 underneath a wing.
  • Stuff the other chicken with sage leaves, the remaining 3 garlic cloves, and 2 lemon quarters. Squeeze the other 2 lemon quarters over the chicken and place 1 underneath a leg and 1 underneath a wing.
  • Roast for 1 1/2 hours until skin is crispy and juices run clear and drumsticks pull away from the chicken easily. Let rest for at least 10 minutes before carving.

ROAST CHICKEN TIMES TWO



Roast Chicken Times Two image

Provided by Tyler Florence

Categories     main-dish

Time 1h25m

Yield 4 to 6 servings, plus a chicken for another meal

Number Of Ingredients 9

2 (2 to 2 1/2 pound) organic free-range chickens
Kosher salt and freshly ground black pepper
1 red onion, quartered
1 lemon, halved
1 head garlic, halved
2 bunches fresh thyme
4 bay leaves
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 pounds mixed mushrooms such as button, cremini, shiitake, or oyster

Steps:

  • Heat the oven to 400 degrees F.
  • Pat the chickens dry with paper towels. Season the cavities with salt and pepper. In a large bowl combine the onion, lemon, garlic, 1 bunch thyme, bay leaves, and 3 tablespoons olive oil; season it with salt and pepper and mix it well. Stuff each bird with half the mixture. Using 2 (3-foot) pieces of kitchen twine, tie up each chicken: Tuck the wing tips between the wings and the body. Put the mid point of the twine under the chicken, bring the ends up and around the wings, and pull them tight against the body. Bring the ends of the twine up underneath the legs, wrap the string around them, pull the legs together, and tie them tightly. Place the chickens breast side up in a roasting pan, drizzle over some olive oil, and season them with salt and pepper. Toss the mushrooms around the chicken, scatter over the remaining thyme, drizzle over some more olive oil and season everything with salt and pepper. Roast the chickens for 1 to 1 1/2 hours; baste them with the pan juices every 20 minutes. The chicken is done when a thermometer reads 165 degrees F when inserted into the thickest part of the thigh (the legs should wiggle easily in their sockets.) Remove the chickens from the pan, cover them with foil, and let them stand for 10 minutes to rest. Serve 1 chicken with the roasted mushrooms and pan juices. Refrigerate the other chicken for another meal.

WORLDS BEST CHICKEN STIR-FRY FOR TWO



Worlds Best Chicken Stir-Fry for Two image

This is quite possibly the most flavorful stir-fry I have ever eaten. It is very quick and very easy. Don't let the list of ingredients intimidate you because most of them you will find on your shelf already. Enjoy, Chef David Magazu.

Provided by David Magazu

Categories     Chicken

Time 25m

Yield 2 serving(s)

Number Of Ingredients 14

1/2 lb sliced boneless chicken breast
1/2 sliced red bell pepper
1/2 sliced green bell pepper
1 medium french cut white onion
8 -10 medium mushrooms (baby bella recommended)
2 tablespoons green onions
1 cup white rice
2 -3 tablespoons olive oil
2 tablespoons soy sauce (kikkoman recommended)
1/3 cup marsala wine
1/4 teaspoon dried cilantro
1/8 teaspoon garlic powder
1/8 teaspoon dried ginger
salt and pepper

Steps:

  • Saute sliced chicken in hot oil until one side is cooked and then add white onion while turning chicken.
  • Cook until onions are very soft.
  • Toss in red and green peppers, mushrooms and green onion and continue sauteing over med/high heat.
  • Stir in Cilantro, garlic powder, ginger, salt and pepper.
  • (If you use a very salty soy sauce you might not want to add salt)
  • Continue cooking until red and green peppers are soft.
  • Once peppers are soft stir in Marsala wine and soy sauce, continue cooking over med/high heat until almost all of the liquid has evaporated and you are left with a thick sauce.
  • Pour over a bed of rice and serve.
  • NOTE*It is very important to keep cooking until nearly all of the liquid has evaporated because you want the flavor of the soy sauce and wine on the vegetables NOT on the plate in a puddle.
  • If you prefer extra sauce for the rice just use more soy sauce and wine but make sure you burn off most of the excess water or your dish will lack flavor and be too liquidy.
  • Adding a little extra olive oil will always help to thicken the sauce.
  • Enjoy.

Nutrition Facts : Calories 888.9, Fat 25, SaturatedFat 5.1, Cholesterol 72.6, Sodium 1101.5, Carbohydrate 93.7, Fiber 5.5, Sugar 7.6, Protein 35.4

CHICKEN AND DUMPLINGS FOR TWO



Chicken and Dumplings for Two image

I think I saw this in Cooking Light - the library's copier was broken, so I scribbled down the ingredients and directions on a slip of paper. I don't usually have celery, so used green beans and added a teaspoonful or so of dry celery leaves for flavor. I've also made it with leftover chicken, added mushrooms, used fresh herbs or different herbs, and made other changes on the fly. I love that it makes a small quantity for those of us with small households. Update: I recently served this over hot cooked noodles, and that was another nice way to have this dish.

Provided by duonyte

Categories     Chicken Thigh & Leg

Time 1h

Yield 2 serving(s)

Number Of Ingredients 13

8 ounces boneless skinless chicken thighs, cut into bite-sized pieces
3/4 cup celery, sliced 1/4 in. thick
1/2 cup carrot, sliced 1/4 in. thinck
1/2 cup chopped onion
1/8 teaspoon dried thyme
3 parsley sprigs
1 bay leaf
3 cups low sodium chicken broth
2 1/4 ounces flour, about 1/2 cup
1 tablespoon chopped parsley
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup low-fat milk

Steps:

  • Heat a saucepan, spray with cooking spray, add the chicken and cook it for 4 minutes, browning well on all sides. Remove and keep warm.
  • Add the next six ingredients (celery through bay leaf) to the pan and saute until the onion is tender, about 5 minutes.
  • Return the chicken to the pan, cook 1 minute, then add the broth , bring it to a boil, cover, reduce the heat and simmer 30 minutes.
  • A few minutes before the 30 minutes are up, stir together the flour, baking powder, parsley and salt. Add the milk, stirring just until everything is moist.
  • Spoon the dough by heaping teaspoonfulls into the saucepan. Cover and simmer 10 more minutes, or until the dumplings are done.
  • Discard the parsley sprigs and serve.

CHICKEN RECIPE FOR TWO



Chicken Recipe for Two image

Whip up this Chicken Recipe for Two in just under an hour. Our Chicken Recipe for Two features PHILADELPHIA Cream Cheese Spread and OSCAR MAYER Ham.

Provided by My Food and Family

Categories     Recipes

Time 55m

Yield 2 servings

Number Of Ingredients 7

1/4 cup (1/4 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
1/2 cup cooked instant white rice, cooled
1/2 cup chopped fresh spinach
1 egg
8 round buttery crackers, crushed
2 small boneless skinless chicken breasts (1/2 lb.), pounded to 1/4-inch thickness
6 slices OSCAR MAYER Deli Fresh Smoked Ham

Steps:

  • Heat oven to 400°F.
  • Combine cream cheese spread, rice and spinach. Beat egg in shallow dish until blended; place cracker crumbs in separate shallow dish.
  • Spray 8-inch square baking dish with cooking spray. Place chicken breasts, top sides down, on cutting board; top with ham and rice mixture. Roll up tightly, starting at one short end of each breast. Dip in egg, then in cracker crumbs, turning to evenly coat each roll-up with each ingredient; place in prepared baking dish.
  • Bake 35 to 40 min. or until chicken is done.

Nutrition Facts : Calories 270, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 130 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 13 g

DOUBLE ROAST CHICKEN



Double Roast Chicken image

Roasting two chickens at once leaves plenty left over for sandwiches, soups, and salads--such as Roast Chicken Salad with Feta and Greens and Roast Chicken and Vegetable Soup--for easy lunches and dinners.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Yield Makes 2 chickens

Number Of Ingredients 11

6 medium onions, peeled and quartered
6 beets, peeled and quartered
8 new red and white potatoes, halved
8 carrots, peeled
4 sweet potatoes, peeled and quartered
1 acorn squash, sliced into 1-inch rounds and halved
2 chickens (4 to 5 pounds each), giblets removed, rinsed and dried
Salt and freshly ground black pepper
2 lemons, quartered
8 sprigs fresh thyme
3 tablespoons unsalted butter, softened

Steps:

  • Heat oven to 425 degrees. Arrange about half of each of the vegetables in a 12-by-18-inch roasting pan. Place chickens over vegetables in pan; sprinkle cavities with salt and pepper. Fill each cavity with onion, lemon, and thyme. Tie legs together with kitchen twine. Arrange remaining vegetables around chickens.
  • Spread butter over chickens; sprinkle with salt and pepper. Roast until the skin is deep golden and crisp and the juices run clear when the skin is pierced, tossing the vegetables occasionally as they cook, 1 to 1 1/2 hours. An instant-read thermometer inserted into the breast should read 180 degrees. Remove from oven, and serve.

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