CHICKEN WITH RAISINS
I turn to this recipe -- adapted from the French chef Madeleine Kamman, who died in the summer of 2018 - when cool weather is on the horizon. Perhaps it's the dried fruit or chicken braised in a sauce (instead of being striped on the grill) that appeals to the season. But it's an easy winner for those first dinners when fall appears. Though plumped raisins are called for, other dried fruit, like diced figs or quartered prunes work well, too.
Provided by Florence Fabricant
Categories poultry, main course
Time 8h40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place raisins in a bowl, add brandy and set aside to plump overnight or for at least 8 hours.
- Make the chicken: Dry chicken pieces. Heat oil in a sauté pan on medium-high, add chicken, skin side down, season with salt and pepper, and sear until golden brown, 6 to 8 minutes. Turn pieces and brown second side. Scatter shallots over chicken. Add verjus to the pan, cover, reduce heat to low and cook 15 to 20 minutes, basting chicken once, until chicken is cooked through.
- Remove chicken to a dish and cover to keep warm. Add raisins with their brandy to the pan, bring to a simmer for a couple of minutes, then add glace de viande and crème fraîche. Cook for several minutes, until the sauce thickens enough to coat a spoon.
- Return chicken to the pan, baste with the sauce, then transfer the contents of the pan to a warm, rimmed platter and serve.
Nutrition Facts : @context http, Calories 744, UnsaturatedFat 31 grams, Carbohydrate 17 grams, Fat 47 grams, Fiber 1 gram, Protein 44 grams, SaturatedFat 12 grams, Sodium 837 milligrams, Sugar 12 grams, TransFat 0 grams
CHICKEN WITH PORT AND RAISINS
Steps:
- Soak the raisins in the port wine at least 1 hour or, preferably, overnight. Preheat oven to 375 degrees. In a saute pan, heat 1 tablespoon of the olive oil. When hot, saute the chicken breasts on one side until golden brown. Turn the chicken over and transfer to an ovenproof dish. Bake for 10 minutes. In the meantime, in the saute pan, heat the remaining 1 tablespoon olive oil. Add the shallots and sweat them for 2 minutes. Add the mushrooms and saute them for 2 minutes. Add the vinegar and reduce until almost dry. Stir in the raisins and their soaking liquid. Cook until the liquid is reduced by half. Add the cream or evaporated milk, nutmeg, and cornstarch mixture. Cook for 2 more minutes, but do not bring to a boil. Adjust the seasoning with salt and pepper. Spoon the sauce onto serving plates, set a chicken breast on top, and garnish with fresh herbs. Cous-cous would make a perfect side dish.
CHICKEN BREAST IN A PORT AND RAISIN SAUCE
Steps:
- Soak the raisins in the port wine at least 1 hour or, preferably, overnight. Preheat oven to 375 degrees. In a saute pan, heat 1 tablespoon of the olive oil. When hot, saute the chicken breasts on one side until golden brown. Turn the chicken over and transfer to an ovenproof dish. Bake for 10 minutes. In the meantime, in the saute pan, heat the remaining 1 tablespoon olive oil. Add the shallots and sweat them for 2 minutes. Add the mushrooms and saute them for 2 minutes. Add the vinegar and reduce until almost dry. Stir in the raisins and their soaking liquid. Cook until the liquid is reduced by half. Add the cream or evaporated milk, nutmeg, and cornstarch mixture. Cook for 2 more minutes, but do not bring to a boil. Adjust the seasoning with salt and pepper. Spoon the sauce onto serving plates, set a chicken breast on top, and garnish with fresh herbs.
CHICKEN LIVER & RAISIN PâTé
This delicious, unashamedly rich starter is the sort of dish that makes entertaining stress-free, as it can be made up to three days ahead
Provided by Raymond Blanc
Categories Starter
Time P1D
Number Of Ingredients 13
Steps:
- A day ahead, put the raisins in a small bowl, pour over enough brandy to cover, then leave to soak for 1 hr. Pour the wine and port into a small, deep saucepan, tip in the shallots and garlic, then simmer until reduced by two-thirds - about 10 mins. Remove from the heat and pass through a fine sieve, pressing to extract all the juices. Allow to cool. Melt the 200g butter, then leave to cool slightly.
- In a food processor, blend the chicken livers until smooth, then add the wine reduction followed by the eggs, the cooled melted butter, 1 tsp salt and ½ tsp black pepper. Pass through a fine sieve into a jug, stir in the nuts, then set aside. Heat oven to 160C/140C fan/gas 3.
- Drain the raisins, then divide them between 6 x 125ml ramekins. Pour the chicken liver mixture over, leaving a small space at the top of each one. Stand the ramekins in a small roasting tin (or similar ovenproof dish with sides to make a bain-marie) then pour in enough hot water to reach two-thirds of the way up the sides. Cover with foil and bake for 35-40 mins. To check when cooked, push a fine knife blade into the centre and, if it comes out hot and clean, the pâté is ready. If not, continue to cook, but don't overcook or let them soufflé up or the texture of the pâté will be grainy.
- Remove from the bain-marie, then pour a thin layer of clarified butter over each dish to seal. Scatter over a few extra raisins and pistachios to garnish as the butter is setting. Leave to cool, then refrigerate for up to 3 days.
- To serve, put each ramekin on a plate with toasted walnut bread and a few dressed salad leaves.
Nutrition Facts : Calories 478 calories, Fat 41 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Protein 10 grams protein, Sodium 1.49 milligram of sodium
CHICKEN WITH SAFFRON, RAISINS & PINE NUTS
This full-flavoured Spanish dish is great for the family or entertaining friends midweek
Provided by Thomasina Miers
Categories Dinner, Lunch, Main course
Time 1h5m
Number Of Ingredients 11
Steps:
- Heat a large frying pan on a high heat and season the chicken. Add the olive oil to the pan, then the chicken. Brown for about 5 mins on each side, remove onto a plate, then set aside.
- Lower the heat to medium. In the remaining fat, fry the onions for 3 mins, then add the garlic and saffron. Cook for 3-4 mins more. Add the sherry, then simmer for 3-5 mins until syrupy.
- Put the chicken leg pieces back into the pan, tip in the stock, thyme and raisins, cover, then gently cook on a low heat for 20 mins. Add the breast meat and any juices left on the plate. Simmer for 10 mins more until cooked through and the sauce in the pan has reduced.
- While the chicken is cooking, heat oven to 200C/180C fan/gas 6. Scatter the pine nuts over a baking sheet, then roast for 10 mins until golden and toasted. Once the chicken has cooked through, season to taste, scatter with pine nuts and parsley, then serve with rice.
Nutrition Facts : Calories 587 calories, Fat 37 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 45 grams protein, Sodium 0.68 milligram of sodium
MUGHLAI MURGH (CHICKEN WITH ALMONDS AND RAISINS)
From Lite and Luscious Cuisine of India by Madhu Gadia. Counts as 3 medium fat meat exchanges and 1/2 starch exchange.
Provided by cookiecutter _
Categories Chicken
Time 55m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Remove skin and fat from chicken. Cut into 8 - 10 pieces. Cut 2 or 3 slits in each chicken piece, 1 inch long and 1/2 inch deep. Set aside.
- Grind onion, garlic and ginger to a paste. Set aside.
- Heat oil in a skillet over medium heat. Add chicken in a single layer and fry 3 - 5 minutes, turning pieces over several times until they're white. Transfer chicken to a plate with a slotted spoon.
- In the same oil add cumin seeds, cardamom pods, bay leaves, cinnamon stick and cloves. Fry until cumin seeds turn golden brown. Add onion paste and fry until golden brown again. Whip yoghurt with a fork and add 1 tablespoon at a time to the onion masala until yoghurt is well blended. Cook until most of the liquid has evaporated and the mixture draws into a dense mass.
- Add chicken and any juices that may have accumulated. Stir thoroughly, add water and salt and mix again. Bring to a boil, reduce heat and simmer 20 - 25 minutes, covered.
- Heat oven to 300 degrees F and roast almonds in a baking pan until light brown (15 - 20 minutes). Shakes pan frequently to avoid burning.
- Add raisins to the chicken and stir thoroughly. Cover and simmer 10 minutes. Add 2 tablespoons roasted almonds, garam masala and chopped coriander. Stir gently.
- Transfer to a platter and garnish with the rest of the almonds.
Nutrition Facts : Calories 602.3, Fat 35, SaturatedFat 8.5, Cholesterol 177, Sodium 587.6, Carbohydrate 10.5, Fiber 1.2, Sugar 6.6, Protein 58.9
CINNAMON RAISIN CHICKEN
Orange juice and cinnamon lend a pleasant spicy taste to these quick-cooking boneless skinless chicken breasts from Connie Moore of Medway, Ohio. "I frequently serve this unusual combination over rice with broccoli or green beans on the side," she notes.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a skillet, saute onion, garlic, cinnamon and pepper in oil until onion is tender. Add chicken; turn to coat. Cook, uncovered, for 10 minutes or until juices run clear. Add orange juice and raisins. Cook over low heat for 5-10 minutes or until heated through.
Nutrition Facts : Calories 232 calories, Fat 7g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 66mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
BAKED CHICKEN WITH RAISINS
This is another recipe from my Better Homes and Gardens Italian Cookbook. The raisins and almonds give this a nice flavor.
Provided by islandgirl77551
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a plastic bag combine flour and 1 teaspoons salt.
- Add chicken, a few pieces at a time and shake until coated evenly.
- In a skillet, brown chicken in hot oil for 10-15 minutes, turning to brown evenly.
- Transfer chicken to a 2 1/2 quart casserole dish.
- In same skillet saute onion and garlic until tender.
- Drain off fat and stir in tomatoes,raisins,almonds,wine,basil,1/2 teaspoons salt,bouillon and 1/4 cup water.
- Pour over chicken cover and bake at 350 degrees for 50-55 minutes.
- Serve over hot rice or pasta.
Nutrition Facts : Calories 542, Fat 31.3, SaturatedFat 7.2, Cholesterol 103.5, Sodium 979, Carbohydrate 34.8, Fiber 3.2, Sugar 19.4, Protein 29.7
CHICKEN WITH RAISINS AND LEMON
Steps:
- Arrange chicken in single layer in large Dutch oven. Drizzle oil over. Tuck potatoes between chicken pieces. Sprinkle with garlic and turmeric. Season with salt and pepper. Lay lemon slices over. Sprinkle with raisins. Pour over enough broth barely to cover chicken. Bring to boil over high heat. Cover and boil 10 minutes. Uncover; reduce heat to medium and simmer until chicken is just cooked through and potatoes are tender, about 30 minutes. Transfer chicken and potatoes to platter. Tent with foil to keep warm. Add lemon juice to Dutch oven. Boil cooking liquid until thickened to light sauce consistency and reduced by half, about 7 minutes. Season to taste with salt and pepper. Spoon over chicken and serve.
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