Fabios Easy Chicken Dinner Recipe 475

FABIO'S EASY CHICKEN DINNER RECIPE - (4.5/5)

Fabio's Easy Chicken Dinner Recipe - (4.5/5) image

Provided by rossboys

Number Of Ingredients 10

Ingredients

12 to 14 baby red potatoes, cleaned
3 large carrots, peeled
2 tablespoons extra virgin olive oil, plus more for drizzling
kosher salt and fresh ground black pepper
2 lemons
3 sprigs fresh oregano
1 sprig fresh thyme
2 cloves garlic, minced
2 chicken breast halves, bone-in, skin-on
3/4 cup chicken broth

Steps:

Preheat oven to 350°F. Cut the potatoes in half. Cut the carrots into pieces about the same size as the halved potatoes. In a medium bowl, toss the vegetables with the 2 tablespoons of olive oil and salt and pepper to taste. Set aside while you prepare the chicken. Cut 2 thin slices of lemon, and cut the remaining lemon into 6 thick slices. Pull the oregano leaves from the stems and roughly chop them. Discard the stems. Pull the thyme leaves from the stems. Combine with the minced garlic, and discard the stems. Slide your finger under the chicken skin to separate the skin from the meat. Place one thin lemon slice under the skin of each chicken breast. Follow with the garlic-thyme mixture and then the oregano. Reposition the skin so that it's covering as much meat as possible. Drizzle each chicken breast with a little more olive oil. Season with a pinch of salt and pepper. On one side of a roasting pan, place the thick lemon slices side by side and touching. Place the chicken on the bed of lemon slices so that it does not touch the bottom of the pan. Add the prepared vegetables to the other side of the pan. Pour the chicken stock over the vegetables and around the chicken. Bake for 35 to 45 minutes, or until the chicken and vegetables are fully cooked. Let rest for 10 minutes before serving.

FABIO TRABOCCHI'S CHICKEN STOCK

Fabio Trabocchi's Chicken Stock image

This recipe for chicken stock is courtesy of Fabio Trabocchi.

Provided by Martha Stewart

Categories Soup Recipes

Yield Makes 7 quarts

Number Of Ingredients 12

Ingredients

2 sprigs fresh thyme
2 sprigs flat-leaf parsley
2 dried bay leaves
2 whole chickens, rinsed well
1 pound chicken necks, rinsed well (optional)
1/2 pound chicken feet, cleaned (optional)
Pinch of coarse salt
3 1/2 quarts ice cubes
3 ribs celery
2 medium carrots
2 medium onions, skin-on, halved
1 tablespoon crushed white peppercorns

Steps:

Tie thyme, parsley, and bay leaves together with cooking twine to form a bouquet garni; set aside.
Place chickens, and neck and feet, if using, in a large stockpot. Add salt and 3 1/2 quarts cold water; bring to a boil over medium heat, and immediately reduce heat to a simmer, skimming off any impurities that rise to the top.
Add ice cubes and skim fat and any additional impurities that form on surface. When liquid returns to a simmer, add bouquet garni, celery, carrots, onions, and peppercorns. Continue simmering for 2 hours, skimming surface frequently.
Remove from heat and let stand 30 minutes.
Set a fine mesh strainer over a large container and ladle stock over strainer. Discard liquid at the very bottom of the stockpot, as it is likely to contain impurities. Let stock cool completely. To do so quickly, fill a sink or large bowl with ice and submerge container in ice.

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