Garlic Dill Chicken Recipes

GARLIC DILL CHICKEN

Steps:

• Combine garlic, shallots, dill, basil, paprika, oils and lemon juice in a shallow baking pan that is large enough to hold the chicken pieces in a single layer.
• Add chicken and turn to coat the pieces.
• Cover and marinate at room temperature for at least 1 hour, turning occasionally.
• Place the pan containing the marinade and chicken in a preheated 350 degree F oven and bake 1 hour or until the chicken is tender.
• Baste with the liquid in the pan every 20 minutes.
• Remove chicken to a platter.
• Keep warm until the sauce is ready.
• Sprinkle the surface of the liquid in the baking pan with flour and stir with a wire whisk to combine.
• Heat the stock.
• Pour the liquid from the baking pan into a medium saucepan.
• Whisk the hot stock into the saucepan.
• Cook over medium heat, stirring constantly, until it comes to a boil and thickens to a medium gravy.
• If the sauce is too thick, thin with a little more stock.
• Serve over chicken.

OLD-FASHIONED GARLIC DILL PICKLES

Steps:

• Place five garlic clove halves and five dill heads in each of three hot 1-quart jars. Pack cucumbers into jars to within 1/2 in. of the top., In a large saucepan, bring water, vinegar, salt and pepper flakes to a boil. Carefully ladle hot liquid over cucumbers, leaving 1/2-in. headspace. Add remaining five garlic clove halves to each jar. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

CRISPY SKIN CHICKEN WITH DILL AND GARLIC SAUCE

Steps:

• Place racks in upper and lower thirds of oven; preheat to 325°F. Pat chicken halves dry with paper towels and season generously all over with salt. Arrange, skin side up, on 2 wire racks set inside 2 baking sheets so that you have 2 chicken halves on each rack. Roast chickens, rotating baking sheets top to bottom and front to back halfway through, until just golden and an instant-read thermometer inserted into the thickest part of the breasts registers 150°F, 45-50 minutes.
• Meanwhile, pulse garlic in a food processor until finely chopped. Heat 1 cup oil in a small saucepan over medium until shimmering. Add garlic and cook, stirring constantly, until softened and slightly darker, about 1 minute. Transfer to a small bowl. Stir in Aleppo-style pepper and 1 1/2 tsp. salt. Set garlic oil aside for serving.
• Fit a large Dutch oven or other heavy pot with deep-fry thermometer. Heat remaining 2 cups vegetable oil over medium-high until thermometer registers 350°F. Fry shallots, stirring often, until golden brown, about 5 minutes. Using a fine-mesh sieve or spider, transfer shallots to paper towels to drain; season with salt. Remove pot from heat if chicken hasn't finished roasting yet.
• As soon as chickens are done, remove from oven and lightly dab with paper towels to remove as much moisture from the underside as possible (this will prevent them from spattering too much when you put them in the hot oil). Reheat shallot oil to 350°F if needed. Working with 1 half at a time and maintaining oil temperature between batches, fry chickens, skin side down, until skin is crisp and deeply browned, 6-8 minutes. Transfer to clean wire racks as you go; season lightly with salt.
• Meanwhile, combine potatoes and 2 Tbsp. salt in another large pot and pour in cold water to cover by 1". Bring to a boil, then reduce heat to medium-low and simmer until potatoes are very tender when pierced with the tip of a paring knife, 10-15 minutes, depending on size of potatoes. Drain and return potatoes to the same pot. Gently press down on potatoes to break up slightly. Add 1/3 cup reserved garlic oil, season with salt, and toss to combine.
• Transfer potatoes to a small platter. Drizzle with some more garlic oil. Cut chicken halves into pieces and arrange on a large platter. Drizzle chicken with some garlic oil, then sprinkle dill and fried shallots over. Serve with any remaining garlic oil alongside.

CREAMY DILL CHICKEN AND MUSHROOMS

Steps:

• Season chicken with salt and pepper.
• Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 minutes.
• Reduce heat to medium and add onion; cook until translucent and soft, about 3 minutes. Add mushrooms and cook, stirring occasionally, for 4 to 5 minutes. Stir in garlic and sauté until fragrant, about 30 seconds.
• Pour in chicken broth, wine, and sherry and bring to a boil. Stir in Greek yogurt, 1/4 cup dill, and Dijon mustard until well incorporated. Add butter and stir until melted.
• Place flour in a small bowl. Add a ladle of hot broth and whisk until smooth and no lumps remain. Pour mixture into the skillet and stir until well incorporated.
• Reduce heat to low and simmer until the sauce starts to thicken, 3 to 4 minutes. Taste and adjust seasoning and/or add additional dill if necessary.

GARLIC CHICKEN NIBBLES AND A DILL DIP

Steps:

• Combine chicken with remaining ingredients in large bowl, stir well to coat chicken.
• Cover, refrigerate 3 hours or overnight.
• Remove chicken from marinade, reserve marinade.
• Place chicken on wire rack in baking dish.
• Bake, uncovered, in moderate oven about 50 minutes or until well browned and tender, brushing occasionally with reserved marinade.
• Serve with Dill Dip.
• Dill Dip- Combine all ingredients in a small bowl.

EASY GARLIC-DILL AIOLI

Steps:

• Combine mayonnaise and garlic in a food processor and blend until smooth. Transfer to a large bowl.
• Add olive oil, dill, lemon juice, and pepper; whisk rapidly until thickened, about 5 minutes.