Friday Night Chicken Recipes

FRIDAY NIGHT FRIED CHICKEN

Steps:

• For the chicken: In a medium saucepot bring 4 cups water, 1/4 cup of the salt and the sugar to a boil. Then remove from the heat and stir until the salt and sugar fully dissolve. Cool the brining liquid to room temperature, then chill in the refrigerator.
• Add the buttermilk, thyme sprigs and zest to the chilled brining liquid.
• Place the chicken in the brine for 4 hours.
• Remove the chicken from the brine, then place on a paper towel to remove excess liquid. Combine the garlic powder, paprika, the remaining 1 tablespoon salt and the cayenne. Sprinkle each piece of chicken liberally with the seasoning mix.
• Soak the chicken in a bowl of buttermilk for 1 hour.
• Fill another bowl with flour, then dredge the chicken in the flour. Rest the chicken for 25 minutes.
• In a large skillet, heat 1 inch of oil over medium heat until a deep-frying thermometer inserted into the oil reads 350 degrees F. Place the chicken in the oil and cook until cooked through, an internal thermometer will read 165 degrees F. Transfer the chicken to paper towels to absorb excess oil, and then lightly season with salt.
• For the sauce: Add the tomatoes, onions, butter and olive oil to a medium saucepan, and slowly cook until the vegetables are cooked through. Deglaze the saucepan with the wine and cook until the wine almost completely evaporates. Add the stock and bring to a simmer, cook 10 minutes and then strain. Transfer the mixture to a blender and blend until pureed. Add Tabasco and salt to taste.

EASY FRIDAY NIGHT CHICKEN

Steps:

• 1. Using a large pot with a tight fitting lid over med/hi heat, melt butter, adding onions and red peppers to saute slightly. After about 3 min, add both the yellow rice (seasoned bag) and the plain cook-in-bag white rice (bag removed!) and stir while toasting rice until it starts to turn slightly tan/brown. Add garlic and stir.
• 2. Remove from heat; add broth. Return to heat and add chicken, corn, garbanzo beans, capers, hot sauce and one cup of water (reserve additional cup of water to add during cooking time, as needed to prevent drying or burning of the rice). When liquid begins to boil, reduce heat to low. Cover and cook for 15 min with lid closed.
• 3. Open lid, stir, add water in 1/4 cup increments as necessary to keep rice moist. Add frozen peas and cook additional 5-10 minutes (with lid on), checking every couple of minutes to stir and add remaining water as necessary to keep rice loose/moist. Test with a fork to make sure rice is cooked through. Enjoy! (I serve this with mini corn muffins that I make while the rice is cooking.)
• 4. TIP: Prepare all items up front so you can simply add them to the pot, one after the other.

FRIDAY NIGHT BISTRO CHICKEN

Steps:

• In a large oven-proof skillet or dutch oven, melt the butter and heat the oil over medium-high heat.
• Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper (estimated amount) to season.
• Brown chicken in skillet until both sides are golden but chicken is not cooked all the way through.
• Transfer chicken to a plate; set aside.
• Add shallots to skillet; cook and stir for 3-4 minutes or until softened.
• Add in tomatoes with juices and thyme; cook and stir 4-5 minutes or until the sauce has reduced some.
• Add in the soup; cook and stir occasionally 4 minutes; season with the remaining salt and pepper if desired.
• Return chicken breasts to the skillet; sprinkle breasts with cheese.
• Bake uncovered, in 375° oven about 20 minutes or until cheese is melted and chicken is cooked.