Flexible 4 Step Chicken For Family And Company Rustic Lemon Onion Chicken Recipes

FOUR-STEP LEMON-ONION CHICKEN

Steps:

• Season the chicken with the dried thyme, and salt and pepper to taste. Heat a large saute pan over medium heat and add the olive oil. Put the flour in a shallow dish. Working in batches, dredge the chicken in the flour and add to the pan; saute until cooked through, about 3 minutes per side. Transfer to a plate and tent with aluminum foil.
• Add the red onion and fresh thyme to the pan and cook over low heat, stirring occasionally, until aromatic, about 5 minutes.
• Combine the wine, chicken broth and the juice of 1 lemon in a bowl. Turn the heat under the pan to high and deglaze with the broth mixture, scraping up the pan with a wooden spoon. Cook until the liquid starts to reduce, about 10 minutes. Remove from the heat and whisk in 1 1/2 tablespoons butter. Season with salt and pepper.
• Meanwhile, put the spinach in a microwave-safe dish and add 3 tablespoons water; cover loosely with plastic wrap and microwave until hot and wilted, 5 to 6 minutes. Drain and toss with the remaining 1/2 tablespoon butter, the juice of the remaining lemon, and salt and pepper to taste. Arrange on a platter and top with the chicken. Spoon the sauce on top.

RUSTIC CANYON FAMILY MEAL FRIED CHICKEN

Steps:

• Combine mirin, soy sauce, vinegar, ginger, and garlic in a large resealable plastic bag and add chicken. Seal bag, turn to coat, and chill 2-12 hours.
• Preheat oven to 350°F. Pour oil into a large cast-iron skillet to come 1" up sides. Heat over medium-high until an instant-read thermometer registers 350°F.
• Remove chicken from marinade, letting excess drip off; season all over with salt and pepper. Combine flour, 2 tsp. salt, and 1/2 tsp. pepper in a shallow bowl or large resealable plastic bag; toss chicken in flour mixture to coat.
• Working with 5 pieces of chicken at a time, remove chicken from flour, shaking off excess, and fry, turning, until golden brown all over, about 3 minutes. Lay chicken skin side up on a wire rack placed inside a rimmed baking sheet and bake until cooked through, 10-15 minutes. Season with salt.

4-STEP CHICKEN - RUSTIC LEMON-ONION CHICKEN

Steps:

• Season chicken with dried thyme and salt and pepper. Heat a large saute pan over medium heat and add the oil. Dredge the chicken in flour, add to the hot oil and saute until cooked through. Set chicken aside to rest on plate tented with foil.
• In same saute pan, over low heat, add onions and fresh thyme and cook until aromatic.
• In a measuring cup, measure out wine, if using, and broth, and add the lemon juice. Turn the heat up to high, and deglaze the pan with the broth mixture until starting to reduce.
• Remove the pan from the heat and finish the sauce by whisking in butter. Season with salt and pepper, to taste.
• Place the chicken on a serving platter. Spoon the sauce over the chicken and serve.

DAN'S LEMON, ONION AND GARLIC CHICKEN

Steps:

• Melt butter and add the olive oil, lemon juice, rosemary, garlic salt, salt & pepper.
• Take chicken breasts & marinate in mixture.
• Place in the refrigerator for a minimum of 30 minutes.
• Remove chicken from refrigerator.
• Preheat BBQ.
• Leave chicken at room temperature for 15 minutes.
• Place each piece of chicken on separate piece of aluminum foil.
• Cut lemon into 8 slices.
• Place 2 lemon slices, 1/4 of the onions and 1/4 of the garlic under each chicken breast and then place 2 lemon slices, 1/4 of the onions and 1/4 of the garlic on top of each chicken breast.
• Wrap the foil securely around each piece of chicken.
• Place foiled chicken on grill and BBQ on hot coals for 8 minutes. Flip over and BBQ the other side for 8 minutes.
• Ready to serve.