CHICKEN WITH 40 CLOVES OF GARLIC
If you like garlic, you will love this chicken!
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Melt the butter with the olive oil in a large Dutch oven over medium-high heat. Add the chicken to the Dutch oven and brown on all sides in the butter and oil, 5 to 10 minutes. Remove the chicken to a cutting board.
- Drain all but 2 tablespoons of liquid from the pan; stir the garlic cloves into the reserved liquid. Return the chicken to the pan; sprinkle the water, lemon juice, salt, thyme, and black pepper over the chicken; cover tightly.
- Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 90 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Nutrition Facts : Calories 384.4 calories, Carbohydrate 5.4 g, Cholesterol 116.8 mg, Fat 23.9 g, Fiber 0.4 g, Protein 35.4 g, SaturatedFat 7.4 g, Sodium 418.9 mg, Sugar 0.2 g
GARLICKY MUSTARD CHICKEN - NUWAVE/FLAVORWAVE OVENS
Make and share this Garlicky Mustard Chicken - Nuwave/Flavorwave Ovens recipe from Food.com.
Provided by Starfire aka Wendy
Categories Chicken
Time 13m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Combine the above ingredients and marinate the chicken breast in it for 1-3 hours.
- Toss on the NuWave rack and cook until tender and juicy. (About 6-8 minutes per side).
Nutrition Facts : Calories 332.9, Fat 14.6, SaturatedFat 4, Cholesterol 92.8, Sodium 431.9, Carbohydrate 20.7, Fiber 2.3, Sugar 4.4, Protein 33.1
NU-WAVE BREAD CRUMB CHICKEN FOR NUWAVE/FLAVORWAVE OVENS
This is a great Recipe from Cook Eat Share - from Jennifer Tesalone This is an easy and tasty dish that cooks well in a Nuwave oven.
Provided by Starfire aka Wendy
Categories One Dish Meal
Time 26m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Tear bread into pieces and in a food processor pulse until finely ground.
- In a large bowl stir together 2 cups bread crumbs, Parmesan, sage, and salt and pepper to taste.
- Melt butter and stir in mustard and salt and pepper to taste.
- With a sharp knife cut chicken thighs from legs.
- Pat chicken dry and brush all over with butter mixture.
- Roll chicken in bread-crumb mixture, pressing gently to adhere, and arrange chicken, without crowding, on 4" rack.
- On level Hi in nuwave oven, bake chicken until cooked through and golden, 14 to 16 minutes.
GARLIC AND MUSTARD CHICKEN
This dish is healthy and delicious and so easy to make. I like to eat it with Recipe #313506 and a mixed salad. Instead of creme fraiche you could use sour cream. And instead of 8 chicken thighs you could use 4 chicken breast halves. You can cook it on the grill or in the oven. I had a hard time listing cooking times, so just make sure the chicken is done and enjoy :)
Provided by Bellinda
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Season the chicken pieces with salt and pepper and place in a dish or zip-top bag.
- Mix the next seven ingredients together in a small bowl and add to the chicken.
- Turn chicken to coat, cover and refrigerate over night.
- Remove chicken from marinade and either put on barbecue for 10-15 minutes per side or in an 350°F oven for 35-40 minutes. But cooking times will vary, so make sure they're done.
- Mix the creme fraiche with the other 2Tbs dijon mustard, terragon and salt and pepper and spread on chicken just before serving.
BREAD-CRUMB-COATED CHICKEN - NUWAVE OVEN-FLAVORWAVE
Make and share this Bread-Crumb-Coated Chicken - Nuwave Oven-Flavorwave recipe from Food.com.
Provided by Starfire aka Wendy
Categories One Dish Meal
Time 26m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Tear bread into pieces and in a food processor pulse until finely ground.
- In a large bowl stir together 2 cups bread crumbs, Parmesan, sage, and salt and pepper to taste.
- Melt butter and stir in mustard and salt and pepper to taste.
- With a sharp knife cut chicken thighs from legs.
- Pat chicken dry and brush all over with butter mixture.
- Roll chicken in bread-crumb mixture, pressing gently to adhere, and arrange chicken, without crowding, on 4" rack.
- On level HI, bake chicken until cooked through and golden, 14 to 16 minutes.
Nutrition Facts : Calories 474.4, Fat 21, SaturatedFat 10.9, Cholesterol 159, Sodium 664.3, Carbohydrate 23.5, Fiber 1.7, Sugar 0.4, Protein 45.8
COCONUT CHICKEN RECIPE (CARIBBEAN STYLE/NUWAVE/FLAVORWAVE OVENS)
This is a flavorful recipe on a summer night! The coconut milk really adds a wonderful flavor to the chicken. Reminds me if being back in the Caribbean only this time I am not a on cruise ship. You can serve this with sweet potatoes and a salad.
Provided by Starfire aka Wendy
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, fry chicken breast in vegetable oil until the chicken just begins to brown. Stir onions, green bell peppers and red bell peppers into the skillet with the chicken. Saute until the onions are translucent. When the vegetables are translucent, stir in the garlic and coconut milk. Let the mixture cook 5 minutes before removing the skillet from the heat. Season with salt, pepper, and red pepper flakes.
- Transfer the mixture to a 9x13 inch baking dish Cover and bake on hi for15 minutes. Remove foil and cook for an aditional 5-10 minutes.or until the vegetables cook down and the chicken is tender.
Nutrition Facts : Calories 273.4, Fat 11.9, SaturatedFat 8.7, Cholesterol 68.4, Sodium 105.7, Carbohydrate 12.4, Fiber 2.9, Sugar 6.9, Protein 29.7
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QUICK-ROASTED CHICKEN WITH MUSTARD AND GARLIC RECIPE
From foodandwine.com
5/5 (3)Total Time 1 hrServings 4
- Preheat the oven to 450°. Using poultry shears, cut along each side of the chicken backbone and remove it. Turn the chicken breast side up and press on the breast bone to flatten the chicken. Using a sharp knife, cut partway through both sides of the joint between the thighs and the drumsticks. Cut partway through the joint between the wings and the breast.
- In a bowl, mix all of the remaining ingredients. Turn the chicken breast down and spread it with half of the mustard mixture. Set the chicken in a large skillet skin side up; spread with the remaining mixture.
- Set the skillet over high heat and cook the chicken until it starts to brown, 5 minutes. Transfer the skillet to the oven and roast the chicken for 30 minutes, until the skin is browned and the chicken is cooked through. Let the chicken rest for 5 minutes. Transfer the chicken to a cutting board, cut it into 8 pieces and serve.
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