Five Herb Marinated Chicken With Roasted Garlic Fava Sauce Recipes

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FIVE HERB MARINATED CHICKEN WITH ROASTED GARLIC -FAVA BEAN SAUCE WITH CELERIAC AND POTATO PUREE



Five Herb Marinated Chicken with Roasted Garlic -Fava Bean Sauce with Celeriac and Potato Puree image

Provided by Bobby Flay

Categories     main-dish

Time 6h

Yield 4 servings

Number Of Ingredients 20

1/2 cup olive oil
2 tablespoons coarsely chopped fresh sage
2 tablespoons coarsely chopped fresh parsley
2 tablespoons coarsely chopped tarragon
2 tablespoons chopped rosemary
2 tablespoons chopped thyme
6 cloves garlic, coarsely chopped
2 whole chickens (2 1/2 to 3 pounds each), butterflied
Salt and freshly ground black pepper
8 cups home-made chicken stock
1 head garlic, roasted, cloves squeezed in a bowl
2 tablespoons cold butter, cut into tablespoons
1 tablespoon freshly squeezed lemon juice
Salt and freshly ground pepper
1/2 cup cooked fava beans
1 pound celeriac peeled and cut into 2-inch pieces
1 pound baking potatoes, peeled and cut into 2-inch pieces
3 tablespoons unsalted butter
1/2 cup milk or cream, warmed
Salt and freshly ground pepper

Steps:

  • Whisk together the olive oil, herbs and garlic in a large shallow baking dish. Add the chicken and turn to coat. Cover and let marinate at least 4 hours or overnight.
  • Preheat oven to 400 degrees. Heat a large saute pan or grill pan over high heat until just smoking. Remove chicken from marinade and season with salt and pepper to taste. Sear each chicken on both sides, and place on a sheet pan. Place in oven and bake for 15 to 20 minutes, until cooked through.
  • Place stock and roasted garlic in a medium saucepan and reduce to 3 cups. Strain into a clean saucepan and bring to a simmer. Whisk in the butter and lemon juice and season with salt and pepper to taste. Add the fava beans and cook for 1 minute.
  • Place the celeriac and potatoes in a large saucepan filled with salt water and cook until soft. Drain, rinse out the pan and run the celeriac and potatoes through a food mill into the pan. Add the butter, warmed milk and beat with a wooden spoon. When the mixture is smooth, season with salt and pepper and fold in the parsley.

CHICKEN BREASTS WITH HERB BASTING SAUCE



Chicken Breasts with Herb Basting Sauce image

Chicken breasts basted with a medley of herbs. Can also be made with skinless, boneless meat.

Provided by CHRISTYJ

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 12

3 tablespoons olive oil
1 tablespoon minced onion
1 clove crushed garlic
1 teaspoon dried thyme
½ teaspoon dried rosemary, crushed
¼ teaspoon ground sage
¼ teaspoon dried marjoram
½ teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon hot pepper sauce
4 bone-in chicken breast halves, with skin
1 ½ tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a bowl, prepare the basting sauce by combining olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce.
  • Turn chicken breasts in sauce to coat thoroughly. Place skin side up in a shallow baking dish. Cover.
  • Roast at 425 degrees F (220 degrees C), basting occasionally with pan drippings, for about 35 to 45 minutes. Remove to warm platter, spoon pan juices over, and sprinkle with fresh parsley.

Nutrition Facts : Calories 391.5 calories, Carbohydrate 1.1 g, Cholesterol 126.6 mg, Fat 21.9 g, Fiber 0.4 g, Protein 45.1 g, SaturatedFat 4.7 g, Sodium 400.3 mg, Sugar 0.1 g

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