Five Herb Marinated Chicken With Roasted Garlic Fava Sauce Recipes

DIANA'S GARLIC AND HERBS MARINADED CHICKEN BREASTS

Diana's Garlic and Herbs Marinaded Chicken Breasts image

We picked up a bunch of Diana's Marinades when they were on sale and this one looked so good we had to try it right away. This marinade is so flavourful on its own that you don't need to add anything else to this dish! You could marinade the chicken overnight but the marinade is so flavourful we just cook it without marinading overnight.

Provided by Veggie Girl Kacey

Categories Chicken

Time 1h5m

Yield 2-4 serving(s)

Number Of Ingredients 4

Ingredients

4 boneless skinless chicken breasts
1 (375 ml) jar diana marinade, Garlic & Herbs flavour
2 cups white rice
salt and pepper, to taste

Steps:

Preheat oven to 350F.
Rinse chicken and place in baking dish (large enough to fit the four breasts comfortably).
Pour entire bottle over chicken breasts, lifting pieces to make sure the marinade gets underneath.
Bake for 45-60 minutes or until internal temperature is between 165-170F.
*In the last 20 minutes begin rice.
**Serve chicken over rice, making sure to add some of the marinade over top!

Nutrition Facts : Calories 953.5, Fat 7.1, SaturatedFat 1.5, Cholesterol 151, Sodium 286.7, Carbohydrate 151.1, Fiber 5.2, Protein 62.7

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

Ingredients

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.

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