CHICKEN LEGS STEAMED WITH THYME
Steps:
- Heat a large saute pan over medium-high heat. Add the olive oil and heat. When the oil is hot, add the onions and cook for 1 minute. Add the mushrooms and chicken and cook until the mushrooms begin to give off their liquid and the chicken is no longer pink. Season with salt and pepper. Remove from the heat and add the port. Return to the heat and cook until the port is reduced by 1/4. Be careful as the mixture may ignite. Add the chicken stock and cook for 2 minutes. With a slotted spoon, remove the chicken and mushroom mixture and place in a bowl. Return the pan to the heat and reduce the liquid down until it is a syrupy consistency, about 5 minutes. Add the reduced liquid to the chicken mixture. Add the parsley and mix well. Cool.
- Remove the bone from the thigh to the first joint of the leg. Reserve the bones and scraps for the steaming liquid. You can ask your butcher to do this for you. Season the legs, inside and out, with salt and pepper. Lay the legs down, skin-side down. Place 1/4 cup of the cooled filling inside each leg. Fold the meat over the filling and secure closed with a toothpick.
- In the bottom of a steamer, combine the chicken stock, reserved bones, thyme, and olive oil and bring to a boil.
- Place the steamer basket in the steamer. Add the chicken legs in 1 layer and cover. Steam until the chicken is cooked through, about 20 to 25 minutes.
- Remove the chicken legs from the steamer and keep warm while you make the sauce. Place 1/2 cup of the steaming liquid in a blender. Add the watercress and blend well. With the blender running on low, add the butter, a little bit at a time. Season with salt, pepper, and lemon juice.
- Slice the boneless part of the chicken leg into 3 slices. Place some sauce on a plate and top with the chicken leg.
GOAT'S CHEESE & THYME STUFFED CHICKEN
The chicken, goat's cheese and bacon combo is totally delicious, and the veg adds a welcome sweetness. Serve with a few steamed Jersey Royals
Provided by Mary Cadogan
Categories Dinner, Main course, Supper
Time 1h25m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/fan 170C/gas 5. Split the chicken breasts almost in half from one long side and open them out like a book. Bat them out a little with a rolling pin to flatten them. Season on all sides. Put half the goat's cheese on each piece of chicken and sprinkle with the thyme leaves. Fold the chicken over to enclose the cheese, then wrap each one in two slices of the bacon.
- Lightly oil a shallow gratin dish, then arrange overlapping rows of courgettes and tomatoes over the base. Drizzle with olive oil and sprinkle with salt, pepper and thyme sprigs. Sit the chicken on top.
- Bake for 40-45 mins until the bacon is crisp and golden and the courgettes are tender. Serve straight from the dish with new potatoes or good bread.
Nutrition Facts : Calories 476 calories, Fat 27 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 52 grams protein, Sodium 2.03 milligram of sodium
CHICKEN WITH BACON, TOMATO AND THYME
A twist on the classic BLT--substitute lettuce with thyme!
Categories Poultry Other Other Poultry Dinner Poultry Dinner
Yield 2
Number Of Ingredients 6
Steps:
- Place bacon slices on a sheet pan and bake in a preheated 400*F oven for about 10 minutes until half cooked.
- Remove and reserve.
- Working on a sheet pan, coat the chicken breast with olive oil and garlic.
- Sprinkle lightly with salt and pepper.
- Next, wrap 2 pieces of bacon strips criss cross around each piece of chicken forming an "X' pattern in the center. Sprinkle with the diced onion and place a thick slice of tomato and a couple sprigs of fresh thyme in the center of each breast, tucked under the bacon.
- Bake until chicken is completely cooked and reaches an internal temperature of 165*F, about 30 minutes.
Nutrition Facts : Nutritional Info Servings Per Recipe 2 Amount Per Serving Calories
BAKED CHICKEN WITH BACON-TOMATO RELISH
We eat a lot of chicken for dinner, so I'm always trying to do something a little different with it. My children love the crispiness of this chicken, and my husband and I love the flavorful relish-you can't go wrong with bacon! -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. In a shallow bowl, mix bread crumbs, 2 Tbsp. thyme, and 1/4 tsp. each salt and pepper. Place flour and egg in separate shallow bowls. Dip chicken in flour; shake off excess. Dip in egg, then in crumb mixture, patting to help coating adhere. Place chicken on a greased rack in a 15x10x1-in. baking pan. Bake until a thermometer reads 165°, about 15 minutes., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally, about 5 minutes. Remove with a slotted spoon; drain on paper towels. Reserve 2 tablespoons drippings in pan; discard remaining drippings. , Add tomatoes, vinegar, sugar and remaining salt and pepper to drippings; cook and stir until tomatoes are tender, 2-3 minutes. Stir in bacon and remaining thyme. Serve with chicken.
Nutrition Facts : Calories 326 calories, Fat 13g fat (4g saturated fat), Cholesterol 95mg cholesterol, Sodium 602mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 2g fiber), Protein 34g protein. Diabetic Exchanges
ROAST CHICKEN WITH THYME, GARLIC AND BACON
This recipe is made with dried, ground thyme, and garlic powder. Pancetta, or sliced bacon can both be used.
Provided by Tuck Burnette
Categories Chicken
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Wash the chicken well, removing any excess fat pockets, and trimming the skin lightly if desired. Loosen the skin from the breast and leg meat carefully. Take out any innards trapped in the bones of the cavity and let fresh water clear it out. Dry the chicken well, all of you.
- Combine the thyme, garlic, salt, pepper, and olive oil in a bowl. Stir well, adding the lemon zest, and strained juice, if desired.
- Slather some of the mixture into the cavity of the chicken. Put in the chopped bacon.
- Massage the remainder, as deeply as possible, into the breast and leg meat, reaching deep into the drumstick, and around the thighs.
- Tie the chicken legs. If any of the skin tears along the seam of the breast, tape it back together with toothpicks.
- Fit a roasting pan with a rack and add broth to a level that will not touch the chicken.
- Lay in the hen, breast side down and roast at 350 for 40-50 minutes.
- Retrieve the chicken from the oven, turn, breast side up. Continue roasting at 350 until done, and the breast registers 165 degrees in the thickest part. Make sure to take its temperature periodically, I find that people have other things to do and let the chicken cook lazily, thinking that it is never going to be done, and then go to check it, to find that it has already ruined. Check it, at least twice.
- Transfer to a plate, cover loosely with foil, and discard the rack. Transfer the drippings to a measuring cup. Retrieve off most of the fat, you can save some out to add back to the pan, if you feel the desire to have it a little richer, I don't really like a fat gravy.
- Taste the drippings, add more broth if desired.
- Do not have it too salty. Mix some cornstarch into a bowl with a little water or room temperature stock (about 2 tablespoons starch).
- Bring the drippings to a simmer in a small saucepan. Let the pan be slightly below the boil, and add in the starch, by degrees until it is thick and proper.
- Cook, if needed, then serve with the roast, carved up at table.
Nutrition Facts : Calories 1406.3, Fat 102.6, SaturatedFat 28.8, Cholesterol 439.7, Sodium 1774.8, Carbohydrate 4.1, Fiber 0.9, Sugar 0.2, Protein 110.8
CHICKEN WITH TOMATOES AND BACON
Make and share this Chicken With Tomatoes and Bacon recipe from Food.com.
Provided by JustJanS
Categories Chicken Thigh & Leg
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Heat the oil in a large pan, add the onions, garlic, bacon and mushrooms and cook until softened-about 10 minutes.
- Remove to a plate and add the chicken pieces to the pan. Brown well on all sides.
- Remove from the pan and add the tomato paste to the pan. Cook, stirring for a couple of minutes, then add the wine, tomatoes water, brown sugar, stock powder and fresh and dry herbs and spices and bring to the boil stirring.
- Return the chicken and bacon vegetable mix to the sauce, cover and simmer for about 1 hour, or until chicken is tender.
- About 15 minutes before serving, remove the lid and stir the olives through.
- With the lid off, increase the heat and allow to thicken to a nice sauce consitency.
- Just before serving, stir the fresh parsley through.
- We ate this over penne pasta, with feta cheese crumbled on top.
Nutrition Facts : Calories 595.6, Fat 32.5, SaturatedFat 8.2, Cholesterol 133.7, Sodium 838, Carbohydrate 31.2, Fiber 6.8, Sugar 18, Protein 36.9
STUFFED CHICKEN BREAST WITH BACON, TOMATO, AND CHEESE
Simple to make, yet elegant in presentation and taste. This stuffed chicken breast is often requested when friends and family come to dinner.
Provided by beansontoast
Categories Meat and Poultry Recipes Pork
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Whisk egg in shallow bowl. Dip and coat chicken breasts in the egg.
- Heat a nonstick pan over medium-high heat. Brown chicken, flipping to ensure both sides are cooked, 5 to 7 minutes total.
- Meanwhile, combine spinach, bacon, tomatoes, Cheddar cheese, mozzarella cheese, mayonnaise, and garlic in a medium bowl.
- Remove chicken from the pan. Slice into the meatiest, thickest side of each breast carefully in a butterfly-cut, creating a "pocket" for the stuffing. Stuff liberally with spinach mixture.
- Place stuffed chicken into a baking dish, with stuffing mixture at the top. If pieces cannot stand on their own, lean against each other or the side of the baking dish to ensure stuffing remains inside chicken. Sprinkle each with salt and pepper. Cover the dish.
- Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 40 minutes.
Nutrition Facts : Calories 497.9 calories, Carbohydrate 7.4 g, Cholesterol 162.6 mg, Fat 32.5 g, Fiber 1.9 g, Protein 43.5 g, SaturatedFat 10.9 g, Sodium 1070.5 mg, Sugar 3.3 g
More about "chicken with bacon tomato and thyme recipes"
CHICKEN WITH BACON TOMATO AND THYME RECIPE | CDKITCHEN.COM
From cdkitchen.com
5/5 (1)Total Time 2 hrsServings 4Calories 336 per serving
GARLIC, BACON & THYME ROAST CHICKEN RECIPE - NEW IDEA FOOD
From newideafood.com.au
CREAMY BACON MUSHROOM THYME CHICKEN - THE RECIPE …
From therecipecritic.com
CHICKEN WITH BACON, TOMATO AND THYME | RECIPE | FOOD NETWORK …
From pinterest.com
CREAMY SUN DRIED TOMATO AND BACON CHICKEN - ASWEETLIFE
From asweetlife.org
CHICKEN WITH BACON, TOMATO AND THYME | RECIPE | FOOD NETWORK …
From pinterest.co.uk
CHICKEN THIGHS WITH BACON MUSHROOM THYME SAUCE - 12 TOMATOES
From 12tomatoes.com
CHICKEN WITH BACON, OLIVES, AND TOMATO SAUCE - THE INSUFFICIENT …
From theinsufficientkitchen.com
CHICKEN-BACON CRISPS IN TOMATO CREAM WITH THYME RECIPE
From citchn.com
CHICKEN WITH TOMATOES AND THYME RECIPE | MYRECIPES
From myrecipes.com
CHICKEN WITH BACON, TOMATO AND THYME (GEORGE STELLA) RECIPE
From mastercook.com
EDIBLE DELIGHTS: CHICKEN WITH BACON, TOMATO, AND THYME
From weezuls-food.blogspot.com
CLARET CHICKEN WITH THYME AND BACON - WORLD BEST FILLET COOKING …
From worldbestfilletrecipes.blogspot.com
CHICKEN, BACON, TOMATO AND THYME RECIPE - YOUTUBE
CHICKEN WITH BACON, TOMATO AND THYME | PUNCHFORK
From punchfork.com
CHICKEN THIGHS WITH CREAMY BACON MUSHROOM THYME SAUCE
From juliasalbum.com
CHICKEN WITH BACON, TOMATO, AND THYME RECIPE FROM GEORGE …
From pinterest.ca
EASY CAPRESE CHICKEN {TOPPED WITH BACON!} - SPEND WITH PENNIES
From spendwithpennies.com
CHICKEN WITH BACON, THYME, GARLIC CREAM SAUCE - COOKING ON THE …
From highlandsranchfoodie.com
CALORIES IN CHICKEN WITH BACON, TOMATO AND THYME
From recipes.sparkpeople.com
CHICKEN BACON TOMATO SAUCE – DINNER THYME
From dinnerthymeblog.wordpress.com
CHICKEN BACON PASTA WITH TOMATO SAUCE - CRAVING HOME COOKED
From cravinghomecooked.com
CREAMY GARLIC CHICKEN WITH SPINACH & BACON – SMALL THYME COOK
From smallthymecook.com
RECIPE: BACON AND TOMATO CHICKEN CASSEROLE - RECIPELINK.COM
From recipelink.com
LOW-CARB KETO BACON MUSHROOM CHICKEN IN CREAM SAUCE WITH …
From staysnatched.com
TOMATO BASIL CHICKEN AND RICE - THERESCIPES.INFO
From therecipes.info
CHICKEN WITH BACON, TOMATO AND THYME RECIPE RECIPE
From crecipe.com
CREAMY BAKED CHICKEN THIGHS WITH MUSHROOMS & BACON - CAFE …
From cafedelites.com
CREAMY ONE-PAN CHICKEN, BACON AND TOMATO CASSEROLE RECIPE
From myfoodbook.com.au
CHICKEN THIGHS WITH CREAMY BACON MUSHROOM THYME SAUCE
From thesouthafrican.com
CHICKEN WITH BACON, TOMATO AND THYME – RECIPES NETWORK
From recipenet.org
CHICKEN WITH BACON, TOMATO, AND THYME - RECIPES.OGRE.COM
From recipes.ogre.com
CHICKEN BREAST AND THYME RECIPES - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
10 BEST CHICKEN BACON PASTA TOMATO RECIPES - YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love