Claypotswisschickenandmushrooms Recipes

MUSHROOM AND SWISS CHICKEN

Mushroom and Swiss Chicken image

This is an easy recipe that will impress your guests! It can be served with rice or pasta. The dish is so wonderful, you might want to keep the side dishes plain and simple.

Provided by Natalie Rowe

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h10m

Yield 4

Number Of Ingredients 8

Ingredients

4 skinless, boneless chicken breasts
2 cloves crushed garlic
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 tablespoon Cajun-style seasoning
1 cup chopped green onion
1 (8 ounce) package sliced fresh mushrooms
4 slices Swiss cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Combine oil and garlic in a 9x13 inch baking dish. Add chicken breasts and coat well with the oil and garlic. Sprinkle with the vinegar and Cajun seasoning.
Bake at 350 degrees F (175 degrees C) for 30 minutes.
Remove chicken from oven and cover with green onion and mushrooms; then add a few more sprinkles of oil and vinegar and return dish to oven for 15 to 20 minutes more. Remove from oven and immediately place 1 slice of cheese on top of each chicken breast; cheese will melt. Serve immediately.

Nutrition Facts : Calories 359.6 calories, Carbohydrate 7.5 g, Cholesterol 94.5 mg, Fat 19.8 g, Fiber 1.8 g, Protein 36.9 g, SaturatedFat 6.9 g, Sodium 499.9 mg, Sugar 2.3 g

CLAY POT CHICKEN

Clay Pot Chicken image

Provided by Food Network

Categories main-dish

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 (3-pound) frying chicken, giblets removed and reserved
1 tablespoon olive oil
12 small onions, peeled
3 garlic cloves, peeled
6 sprigs parsley, plus extra for garnish
1/4 pound prosciutto, small dice
2 whole bay leaves
3 large tomatoes, peeled, seeded and chopped
1/2 cup dry white wine
1/3 cup tawny or ruby Port
2 tablespoons brandy
1 tablespoon Dijon mustard
Freshly ground pepper

Steps:

Preheat an oven to 350 degrees F. Rub the chicken all over with the oil, and loosely stuff the cavity with 3 onions, 1 garlic clove and 1 sprig of parsley. Set aside. On the bottom of a 3-quart terra-cotta jug or deep heavy casserole, spread half the prosciutto, 2 sprigs parsley, 4 onions, 1 garlic clove, 1 bay leaf and all of the giblets. Place the chicken head-first in the pot, or breast-side up in a casserole. Scatter the remaining onions, garlic, 3 sprigs parsley, prosciutto and bay leaf around and on top of the chicken. In a small bowl, combine the tomatoes, wine, Port, brandy, mustard, and pepper, and pour over the chicken. Cover the pot or casserole and bake for 1 1/2-2 hours, or until chicken is cooked through.
Remove pot from the oven, and carefully remove the onions and reserve. Drain the liquid from the pot into a large skillet. Lift out the chicken and transfer to a roasting pan fitted with a rack.
Use a slotted spoon to lift out the giblets from the pot, along with any remaining whole onions and add them to the reserved onions.
Set the skillet of liquid over high heat, bring to a boil, reduce to a simmer and cook for 10 minutes, or until liquid is reduced by half, stirring often. Preheat a broiler. Place the chicken under the broiler for 3 to 4 minutes, or until browned. To serve, cut the chicken into pieces and arrange on a large platter. Scatter the onions and giblets around the chicken, and spoon some of the warm sauce over the top. Garnish with parsley sprigs and pass extra sauce.

CHICKEN CLAY POT

Chicken Clay Pot image

Provided by Charles Phan

Categories Soup/Stew Chicken Ginger Braise Hot Pepper Winter Soy Sauce

Yield Makes 4 servings

Number Of Ingredients 17

Ingredients

1/2 pound chicken breast, cut into 3/4-inch cubes
1/2 pound chicken thigh meat, cut into 3/4-inch cubes
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons soy sauce
2 teaspoons dark soy sauce
1/4 cup water
2 tablespoons white vinegar
1 teaspoon lemon juice
1 teaspoon white sugar
1 1/2 ounces "brown candy" sugar (found in most Asian grocery stores), broken into smaller pieces or 1/4 cup lightly packed dark brown sugar
3 tablespoons fish sauce
1 or 2 Thai chiles, minced
1 clove garlic, minced
1 tablespoon fresh ginger, peeled and sliced into thin strips
Garnish: Two to three sprigs of cilantro

Steps:

Place the chicken cubes in a large bowl and add garlic powder, salt, and black pepper. Cover and place in refrigerator. Combine the soy sauce, dark soy sauce, water, white vinegar, lemon juice, and sugar in a bowl and set aside.
Heat a 4-quart saucepot or clay pot over low heat. Add brown candy pieces or brown sugar and melt slowly over medium heat, stirring frequently to avoid sticking and burning. When sugar comes to a slow boil, carefully add fish sauce. Add the soy sauce mixture, Thai chile, garlic, and ginger. Add chicken to the liquid and cook, stirring occasionally, until chicken is tender, about 8 minutes.

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