Debs Friend Phyllis Chicken Recipes

SMOKY SHEET PAN CHICKEN WITH CAULIFLOWER

Steps:

• Marinate the chicken: Combine the olive oil, vinegar, garlic, paprika, and salt in a bowl. Add the chicken pieces and toss to coat. Set aside to marinate while you prepare the vegetables (or marinate in the fridge for up to 1 day).
• Assemble the chicken and vegetables: Preheat the oven to 400 degrees F and line a half sheet pan or 2 quarter sheet pants with foil and coat with 1 tablespoon olive oil.
• Peel the potatoes if you wish and cut into approximately 3/4-inch chunks. Cut the cauliflower into about 1-inch florets. Cut the onion half into eight thin wedges. Spread the vegetables on the prepared sheet pan and, using your hands, toss with 2 tablespoons olive oil, the thyme, and plenty of salt and pepper. Scatter the olives over the vegetables and the chorizo, if using.
• Make spaces throughout the pan of vegetables and add the chicken pieces, skin-side up.
• Bake for 30 minutes, at which point check the tray and toss the potatoes and cauliflower to ensure they're cooking evenly, then return to the oven to bake for another 10 to 20 minutes, or until the chicken and vegetables are cooked through
• To finish: Toss the pepper strips together with the vinegar, salt, and sugar, and set aside to marinate until needed.
• When the chicken and vegetables are ready, top with the pepper strips and chopped parsley.

DEB'S GENERAL TSO'S CHICKEN

Steps:

• Heat the frying oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Beat the eggs in a mixing bowl until smooth. Mix in the 1/2 cup plus 2 teaspoons cornstarch until no lumps remain. Mix in the chicken until evenly coated in the batter.
• In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until the chicken turns golden brown and begins to float, about 3 minutes. Drain on a paper towel-lined plate.
• Meanwhile, combine the sugar, white vinegar, rice vinegar, sherry, soy sauce, and garlic in a small saucepan. Bring to a boil over medium-high heat. Stir constantly until the sugar has dissolved and the sauce thickens to the consistency of light pancake syrup, about 3 minutes. Remove from the heat and keep warm.
• Heat 2 tablespoons vegetable oil in a wok or large skillet over medium-high heat. Stir in the dried chiles and ginger; cook and stir until the ginger begins to brown, about 30 seconds. Remove the chiles and ginger from the wok and stir them into the sauce. Place the fried chicken cubes into the wok and cook until very crispy and dark golden brown. Serve the chicken with the sauce.

DEB'S BALSAMIC CHICKEN

Steps:

• Heat the oil in a large skillet over medium high heat.
• Add onion and garlic; saute 3 minutes.
• Add chicken; cook 4 minutes on each side or until browned.
• Add bell pepper, vinegar, mushrooms, italian seasoning and tomatoes.
• Reduce heat to medium low; cook 20 minutes or until chicken is done.
• Serve over rice.

DEB'S CHICKEN SALAD

Steps:

• Mix chicken, bacon, cucumber, celery, and apple in a large bowl.
• Whisk mayonnaise, blue cheese, sweet onion, basil, lemon juice, ginger, Worcestershire sauce, salt, and pepper together in a bowl; pour over the chicken mixture and toss to coat.
• Cover bowl with plastic wrap and refrigerate until chilled, at least 20 minutes.

DEB'S FRIEND PHYLLIS' CHICKEN

Steps:

• On medium heat, saute the onions in the olive oil.
• Dredge the chicken in the flour and saute in the pan with the onions and add the garlic and brown.
• Add the vinegar and scrape pan to incorporate the bits and let it bubble, then lower the heat to a simmer.
• Add the soy sauce and the broth and cover; continue to simmer about 30 minutes and garnish with scallions when serving.