Glazed Chicken With Porcini And Crisp Potatoes Recipes

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CHICKEN WITH PORCINI GRAVY AND POLENTA



Chicken with Porcini Gravy and Polenta image

This week we are getting 2 different meals out of the same basic protein, cubed pork shoulder (butt) and chicken thighs. Midweek? A meat-free menu to lighten things up.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

Handful dried porcini mushrooms (about 1/2 ounce)
3 cups chicken stock
8 boneless, skinless chicken thighs, pounded
Salt and pepper
2 tablespoons flour, plus more for dredging
2 to 3 tablespoons olive oil
4 tablespoons butter
2 cloves garlic, finely chopped
1 onion, finely chopped
A few fresh sage leaves, chopped
A few fresh thyme leaves, chopped
1/2 cup dry white wine
1 cup milk
1 cup quick-cooking polenta
1/2 cup grated Parmigiano-Reggiano
Finely chopped fresh parsley, for garnish

Steps:

  • Place the dried mushrooms in pot with 2 cups of the stock. Simmer to soften the mushrooms and flavor the stock. When rehydrated, remove the mushrooms from the stock and chop. Reserve the stock, except for the very bottom, which may contain grit from the mushrooms.
  • Sprinkle the chicken with salt and pepper, and then dredge in flour. Heat the oil in a pan over medium-high heat and add the chicken to brown on both sides. Remove to a plate and add a bit more oil if necessary. Add 2 tablespoons of the butter to the pan and melt. When the butter foams, add the garlic, onions, sage, thyme and some salt and pepper, and cook to soften, 7 to 8 minutes. Stir in 2 tablespoons flour, then deglaze the pan with the wine. Add the chopped mushrooms and whisk in the flavored stock. Cook to thicken a bit and add the chicken back to the sauce.
  • Cool and store for a make-ahead meal. Reheat over medium heat.
  • To serve, heat the remaining 1 cup stock, the milk and 1 cup water to a low boil. Whisk in the polenta, and then whisk to thicken, 2 to 3 minutes. Stir in the remaining 2 tablespoons butter, some salt and pepper and the grated cheese.
  • Serve the polenta in shallow bowls topped with the chicken, gravy and a sprinkle of parsley.

WHISKEY-GLAZED CHICKEN AND SHRIMP WITH GARLIC MASHED POTATOES RECIPE BY TASTY



Whiskey-Glazed Chicken And Shrimp With Garlic Mashed Potatoes Recipe by Tasty image

A homestyle take on a restaurant favorite, crispy chicken breasts and panko-breaded shrimp are coated in a sweet and savory whiskey glaze. It's all served up with a side of roasted garlic mashed potatoes.

Provided by Tikeyah Whittle

Categories     Dinner

Time 1h50m

Yield 2 servings

Number Of Ingredients 27

1 head garlic, halved crosswise
2 tablespoons olive oil
1 ½ teaspoons freshly ground black pepper, divided
2 teaspoons kosher salt, divided
3 large eggs, beaten
2 cups panko breadcrumbs
2 boneless, skinless chicken breasts, halved and pounded thin
6 tablespoons vegetable oil, divided
6 large shrimps, peeled and deveined
1 cup pineapple juice
⅔ cup water
1 tablespoon soy sauce
¼ cup teriyaki sauce
1 ¼ cups brown sugar
1 teaspoon lemon zest
3 tablespoons lemon juice
¼ cup white onion, minced
2 tablespoons pineapple, crushed
2 tablespoons whiskey
½ teaspoon cayenne
3 tablespoons fresh parsley, chopped
6 medium red skin potatoes, quartered
cold water, as needed
3 tablespoons unsalted butter
1 cup heavy cream
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 350°F (180°C).
  • Drizzle the halved head of garlic with the olive oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Wrap the garlic in foil.
  • Bake for 40-50 minutes, until the garlic cloves are golden and tender. Set aside to cool.
  • Season the chicken on both sides with 1 teaspoon salt and 1 teaspoon pepper.
  • Add the eggs and panko to 2 shallow dishes.
  • Coat the chicken breasts in the eggs, then dredge in the bread crumbs, making sure bread crumbs adhere to the chicken.
  • Heat 3 tablespoons of vegetable oil in a large skillet over medium heat until shimmering. Working in batches to avoid overcrowding the pan, add the chicken to the hot oil and cook until golden brown on both sides and cooked through, 5-8 minutes. Remove the chicken from the pan and set aside. Wipe out the pan to remove any remaining oil and bread crumbs.
  • Season the shrimp with ¼ teaspoon pepper and ½ teaspoon salt. Coat the shrimp in the eggs, then dredge in the bread crumbs, making sure the bread crumbs adhere to the shrimp.
  • Heat the remaining 3 tablespoons of oil in the same pan over medium heat. When the oil is shimmering, add the shrimp to the skillet and cook for 2-3 minutes per side, or until golden brown. Remove the shrimp from the pan and set aside. Wipe out the pan to remove any remaining oil and bread crumbs.
  • Make the whiskey glaze: Squeeze the cloves from one half of the roasted garlic head into a medium bowl. Using the back of a fork, mash the garlic cloves into a paste. Add the pineapple juice, water, soy sauce, teriyaki sauce, and brown sugar. Whisk until the sugar dissolves.
  • Pour the sauce into the same skillet and bring to a simmer over medium heat. Once simmering, whisk in the lemon zest and juice, onion, crushed pineapple, whiskey, and cayenne. Gently simmer for 20-30 minutes, or until the sauce is thick and syrupy.
  • While sauce is cooking, make the mashed potatoes: Add the potatoes to a large pot and cover with cold water by 1 inch (2 ½ cm). Bring to a boil over high heat and cook until fork-tender, about 20 minutes.
  • Drain the potatoes and return to the warm pot. Add the remaining half head of roasted garlic cloves. Mash into the potatoes with a potato masher or wooden spoon. Add the butter and cream and stir to incorporate. Season with the remaining salt and pepper.
  • Return the chicken and shrimp to the skillet and turn to coat in the sauce. Transfer the chicken and shrimp to plates with a few spoonfuls of the mashed potatoes and garnish with the parsley.
  • Enjoy!

MAPLE-GLAZED CHICKEN AND CRISPY POTATOES



Maple-Glazed Chicken and Crispy Potatoes image

A juicy whole chicken with a sweet maple glaze, crispy potatoes and a fresh green salad in under 30 minutes? Yes, please! The trick is to break down the chicken into smaller pieces so it cooks faster in the oven.

Provided by Gabriela Rodiles

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 pound fingerling potatoes
1/4 cup olive oil
1/2 teaspoon seasoned salt, such as Lawry's
One 3 to 4-pound chicken, cut into 8 pieces
1 tablespoon olive oil
1 tablespoon seasoned salt, such as Lawry's
1/4 cup pure maple syrup
2 tablespoons white wine vinegar
1 clove garlic, lightly crushed
1 teaspoon Dijon mustard
1 teaspoon pure maple syrup
Kosher salt and freshly ground black pepper
1/4 cup olive oil
2 heads butter lettuce, leaves separated

Steps:

  • Preheat the oven to 450 degrees F.
  • For the potatoes: Place the potatoes in a medium saucepan, cover with cold water by 1 inch and bring to a boil over high heat. Reduce the heat to a simmer and cook until the potatoes are tender when pierced with the tip of a sharp knife, about 15 minutes. (This is a good time to start the chicken.)
  • Drain the potatoes and transfer to a large skillet (not nonstick). Gently flatten the potatoes so the skin bursts but the potatoes still hold together (see Cook's Note).
  • Drizzle the olive oil all over the potatoes and set the skillet over medium heat. Cook for about 8 minutes, flipping halfway through, until the potatoes are golden brown on both sides. Sprinkle all over with the seasoned salt and gently toss to coat.
  • For the chicken: Heat a large cast-iron skillet over medium-high heat. Add the olive oil to the skillet and make sure it gets very hot. Pat the chicken dry with paper towels and sprinkle all over with the seasoned salt. Place the chicken skin-side down in the skillet and cook, undisturbed, until the skin is golden but not too dark, 4 to 5 minutes. Without flipping the chicken over, bake until firm to the touch and an instant-read thermometer inserted into thickest part (avoiding the bone) registers 165 degrees F, 12 to 14 minutes. (This is a good time to finish the potatoes.)
  • Remove the skillet from the oven and flip the chicken. Brush the skin with the maple syrup. Drizzle any of the remaining maple syrup over the chicken.
  • For the salad: Whisk the vinegar, garlic, mustard, maple syrup, salt and olive oil together in a medium bowl until combined; season with pepper. Set aside so the garlic can infuse the dressing, about 5 minutes. Remove the garlic and lightly toss the lettuce with the dressing in the bowl.

CRISPY HONEY-GLAZED FRIED CHICKEN RECIPE BY TASTY



Crispy Honey-Glazed Fried Chicken Recipe by Tasty image

Here's what you need: salt, black pepper, onion powder, garlic powder, paprika, ground cumin, dried oregano, cayenne powder, all-purpose flour, bone-in, skin-on chicken drumsticks, bone-in, skin-on chicken thighs, buttermilk, peanut or vegetable oil, honey

Provided by Alvin Zhou

Categories     Dinner

Yield 8 servings

Number Of Ingredients 14

2 tablespoons salt
3 tablespoons black pepper
2 tablespoons onion powder
2 tablespoons garlic powder
3 tablespoons paprika
2 tablespoons ground cumin
2 tablespoons dried oregano
2 teaspoons cayenne powder
3 cups all-purpose flour
4 bone-in, skin-on chicken drumsticks
4 bone-in, skin-on chicken thighs
3 cups buttermilk
peanut or vegetable oil, for frying
honey, for serving

Steps:

  • In a medium bowl, add the salt, pepper, onion powder, garlic powder, paprika, cumin, oregano, and cayenne and mix until combined. In a another medium bowl, combine half of the spice mix with the flour, mixing until the spices are evenly distributed.
  • Add the chicken to a large bowl and sprinkle with the remaining spice blend. Mix until all the chicken pieces are evenly coated.
  • Pour the buttermilk over the chicken and stir until the residual spices from the chicken have blended in with the buttermilk to create a light orange color. Marinate the chicken in the fridge for 2 hours, or overnight.
  • Heat the oil to about 325°F (160°C) in a large cast-iron skillet.
  • Dredge each piece of chicken in the flour, shaking off any excess. Dip them back into the buttermilk mixture, then back into the flour. Make sure to shake off excess flour or it'll burn while frying.
  • Fry 3-4 chicken pieces at a time, occasionally turning them over. Cook for 10-12 minutes, until golden brown, crispy, and the internal temperature reaches 165°F (75°C). Rest the cooked chicken pieces on a wire rack to let excess oil drain off.
  • Drizzle the chicken with honey, then serve.
  • Enjoy!

Nutrition Facts : Calories 445 calories, Carbohydrate 51 grams, Fat 11 grams, Fiber 3 grams, Protein 31 grams, Sugar 4 grams

GLAZED CHICKEN WITH PORCINI AND CRISP POTATOES



Glazed Chicken with Porcini and Crisp Potatoes image

Provided by Andrea Albin

Categories     Chicken     Mushroom     Potato     Roast     Dinner     Marsala     Honey     Potluck     Shallot     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 13

2 cups dried porcini mushrooms ( 1 3/4 ounces )
1 1/2 cups boiling-hot water plus 1/4 cup cold water
1 cup thinly sliced shallots (about 3 medium)
1/3 cup olive oil, divided
1 1/2 teaspoons chopped thyme plus 3 whole sprigs
5 tablespoons dry Marsala, divided
1 1/2 tablespoons mild honey
1 whole chicken (about 3 1/2 pounds)
2 1/4 pounds large Yukon Gold potatoes
1/2 tablespoon all-purpose flour
1/2 cup reduced-sodium chicken broth
1 tablespoon white-wine vinegar
Equipment: kitchen string

Steps:

  • Soak porcini in hot water (1 1/2 cups) in a small bowl until well softened, 20 to 30 minutes. Lift porcini out, squeezing liquid into bowl, then rinse porcini (to remove any grit) and coarsely chop. Strain soaking liquid through a sieve lined with a damp paper towel into a small saucepan and reserve.
  • Preheat oven to 425°F with rack in middle.
  • Cook shallots in 2 tablespoons oil with 1/4 teaspoon salt in a 12-inch nonstick skillet over medium heat, stirring occasionally, until golden, about 7 minutes. Add porcini, chopped thyme, and 1/4 teaspoon pepper and cook, stirring occasionally, 2 minutes. Add 3 tablespoons Marsala and boil until most of liquid has evaporated, then remove from heat.
  • Add honey to soaking liquid in saucepan with thyme sprigs, remaining 2 tablespoons Marsala, and 1/4 teaspoon salt. Boil until syrupy and reduced to about 3 tablespoons, 15 to 20 minutes. Discard thyme sprigs.
  • Meanwhile, remove excess fat from chicken and pat dry. Season inside and out with a rounded teaspoon salt and 3/4 teaspoon pepper. Stuff cavity with mushroom mixture and tie legs with string.
  • Put chicken in a small (13-by 9-inch) roasting pan. Roast until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F, about 1 hour. About 5 minutes before chicken is done, brush with all of honey glaze. If glaze begins to get too dark before chicken is cooked through, loosely cover with foil.
  • While chicken roasts, peel potatoes and cut into 1/2-inch pieces. In cleaned nonstick skillet, heat remaining 3 1/3 tablespoons oil over medium heat, then add potatoes, stirring to coat. Stir in remaining 1/4 cup water and simmer, covered, stirring occasionally, 10 minutes. Remove lid and increase heat to medium-high. Add 1/2 teaspoon salt. Continue to cook, stirring occasionally, until liquid has evaporated and potatoes are golden brown all over, about 20 minutes more. Transfer to a baking sheet (do not cover).
  • Transfer chicken to a cutting board to rest 15 minutes. Turn off oven and put potatoes in oven to keep warm.
  • Meanwhile, straddle roasting pan across 2 burners and add flour. Cook over medium-high heat, stirring, 1 minute. Add broth and vinegar, stirring and scraping up brown bits. Boil mixture until reduced by about a third, about 4 minutes. Strain through a fine-mesh sieve into a gravy boat.
  • Discard kitchen string from chicken. Scoop out mushroom mixture into a bowl, stir in potatoes, and serve with chicken.

GARLIC CHICKEN WITH POTATOES



Garlic Chicken with Potatoes image

Potatoes and chicken are seasoned generously with adobo seasoning and garlic. A good garlic chicken recipe for those of you who love garlic.

Provided by ABBIET

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h20m

Yield 6

Number Of Ingredients 5

6 medium potatoes, peeled
¼ cup olive oil, divided
¼ cup adobo seasoning, divided
1 (2 to 3 pound) whole chicken, cut into pieces
4 cloves garlic, peeled and sliced

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Slice the potatoes into thick strips like steak fries, and layer them in the bottom of a 9x13 inch pan. Drizzle with 2 tablespoons olive oil, and dust with 1 tablespoons of the adobo seasoning. Arrange the chicken pieces on top of the potatoes. Drizzle the remaining olive oil onto the chicken, and sprinkle the rest of the adobo seasoning. Sprinkle the sliced garlic around the chicken.
  • Bake, uncovered for 1 hour, or until the chicken is no longer pink, and the juices run clear. If using a meat thermometer, the internal temperature should be 175 degrees F (79 degrees C). If the chicken becomes too dark before it has finished cooking, cover the dish with aluminum foil.

Nutrition Facts : Calories 497.4 calories, Carbohydrate 40.3 g, Cholesterol 80.9 mg, Fat 24 g, Fiber 6.1 g, Protein 30.5 g, SaturatedFat 5.4 g, Sodium 93.1 mg, Sugar 1.7 g

CURRIED CHICKEN AND POTATOES



Curried Chicken and Potatoes image

This is a hearty meal of chicken and potatoes simmered with Indian spices, tomatoes, Swiss Chard, and yogurt. Adjust the spices to taste. Serve it over basmati rice.

Provided by JESSIFIVE

Categories     World Cuisine Recipes     Asian     Indian

Time 50m

Yield 4

Number Of Ingredients 13

2 tablespoons olive oil
1 teaspoon cumin seed
½ teaspoon garam masala
¼ teaspoon ground cardamom
¼ teaspoon cayenne pepper
½ teaspoon black mustard seed
½ teaspoon salt
2 cloves garlic, minced
2 (4 ounce) chicken thighs, cut into bite size pieces
2 medium potatoes, diced
2 roma (plum) tomatoes, diced
½ bunch Swiss chard, chopped
1 (8 ounce) container plain yogurt

Steps:

  • In a large skillet, heat oil over medium heat. In hot oil, cook cumin seeds, garam masala, cardamom, cayenne pepper, mustard seeds, salt, and garlic. When seeds start to pop, stir in chicken and potatoes. Cook for 15 minutes, or until chicken is nearly done.
  • Stir in tomatoes, chard, and yogurt. Cover, and cook 15 minutes more, or until potatoes are tender and chicken is cooked through.

Nutrition Facts : Calories 284.2 calories, Carbohydrate 26.1 g, Cholesterol 35.5 mg, Fat 13.8 g, Fiber 3.5 g, Protein 15.1 g, SaturatedFat 3.1 g, Sodium 427.9 mg, Sugar 6 g

POTATO AND PORCINI GRATIN



Potato and Porcini Gratin image

Categories     Milk/Cream     Garlic     Mushroom     Potato     Side     Bake     Casserole/Gratin     Winter     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 9

1 ounce dried porcini mushrooms (about 1 cup)
1 cup warm water
5 large russet (baking) potatoes (about 3 pounds)
3 garlic cloves, minced
1 tablespoon unsalted butter
2 cups milk
1 cup heavy cream
2 tablespoons minced fresh chives
1 teaspoon salt

Steps:

  • In a bowl soak porcini in warm water 30 minutes, or until softened. Slowly strain soaking liquid through a fine sieve lined with a coffee filter or a double thickness of rinsed and squeezed cheesecloth into a small saucepan, being careful to leave last tablespoon (containing sediment) in bowl. Boil soaking liquid until reduced to about 1/2 cup.
  • Preheat oven to 350°F.
  • Wash porcini under cold water to remove any grit and pat dry. Chop porcini coarse. Peel potatoes and slice 1/8 inch thick. In a large (4-quart) saucepan cook porcini and garlic in butter over moderate heat, stirring, 2 minutes. Add potatoes, reduced porcini liquid, milk, cream, 4 teaspoons chives, and salt and bring liquid to boil, stirring.
  • Transfer mixture to a buttered 2-quart gratin dish and bake 1 hour, or until potatoes are tender. Sprinkle gratin with remaining 2 teaspoons chives.

CRISPY POTATO CHICKEN



Crispy Potato Chicken image

We think this savory chicken tastes just as good cold as it does hot. It's perfect for a family dinner at home or to take along on a picnic. The potato-flake coating covers the poultry pieces evenly and bakes to a beautiful golden brown. -Dorothy Bateman, Carver, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 4 servings.

Number Of Ingredients 10

1 tablespoon grated Parmesan cheese
1 teaspoon paprika
1 teaspoon garlic salt
1 teaspoon salt
1 teaspoon pepper
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up and skin removed
2 eggs
2 tablespoons water
1-1/2 cups mashed potato flakes
1/2 cup butter, melted

Steps:

  • In a large resealable plastic bag, combine the first five ingredients. Add chicken in two batches; shake to coat. In a shallow bowl, beat eggs and water. Dip chicken in egg mixture, then coat with potato flakes. Pour butter into a 13-in. x 9-in. baking dish; add chicken. Bake, uncovered, at 375° for 30 minutes. Turn the chicken; bake 30 minutes longer or until juices run clear.

Nutrition Facts :

HONEY-GLAZED CHICKEN AND POTATOES



Honey-Glazed Chicken and Potatoes image

Make and share this Honey-Glazed Chicken and Potatoes recipe from Food.com.

Provided by Laurawombat Garcia

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup honey
1/4 cup margarine
1 teaspoon curry powder
1/2 teaspoon dry mustard
6 -8 potatoes, sliced
1 chicken, cut up or 1 chicken drumstick

Steps:

  • Bring first four ingredients to boil in a pot.
  • Let it boil until it rises to nearly top of pot.
  • Immediately take off burner.
  • Set aside.
  • Place potatoes in an 9x13-inch pan.
  • Top with chicken pieces.
  • Pour honey mixture over chicken and potatoes.
  • Bake at 350 degrees for 30-40 minutes.

Nutrition Facts : Calories 1103.1, Fat 46.5, SaturatedFat 12, Cholesterol 172.5, Sodium 316.8, Carbohydrate 126.2, Fiber 7.4, Sugar 72.1, Protein 49.8

GLAZED CHICKEN WITH PORCINI AND CRISP POTATOES



Glazed Chicken With Porcini and Crisp Potatoes image

Recipe by Andrea Albin from Gourmet magazine March 2009. Cooks notes: Shallots and porcinis can be sautéed and honey glaze can be made 1 day ahead and chilled. Bring to room temperature before using. Cooked potatoes can be kept on baking sheet at room temperature up to 2 hours before reheating and serving. http://www.gourmet.com/recipes/2000s/2009/03/glazed-chicken-with-porcini-and-crisp-potatoes Time listed is start to finish

Provided by Queen Dana

Categories     Whole Chicken

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 12

2 cups dried porcini mushrooms (1 3/4 oz)
1 1/2 cups boiling-hot water plus 1/4 cup cold water
1 cup shallot, thinly sliced (about 3 medium)
1/3 cup olive oil, divided
1 1/2 teaspoons thyme, chopped (plus 3 whole sprigs)
5 tablespoons dry marsala, divided
1 1/2 tablespoons honey, mild
1 whole chicken (about 3 1/2 lb)
2 1/4 lbs yukon gold potatoes, large
1/2 tablespoon all-purpose flour
1/2 cup reduced-sodium chicken broth
1 tablespoon white wine vinegar

Steps:

  • Soak porcini in hot water (1 1/2 cups) in a small bowl until well softened, 20 to 30 minutes. Lift porcini out, squeezing liquid into bowl, then rinse porcini (to remove any grit) and coarsely chop. Strain soaking liquid through a sieve lined with a damp paper towel into a small saucepan and reserve.
  • Preheat oven to 425°F with rack in middle.
  • Cook shallots in 2 Tbsp oil with 1/4 tsp salt in a 12-inch nonstick skillet over medium heat, stirring occasionally, until golden, about 7 minutes. Add porcini, chopped thyme, and 1/4 tsp pepper and cook, stirring occasionally, 2 minutes. Add 3 Tbsp Marsala and boil until most of liquid has evaporated, then remove from heat.
  • Add honey to soaking liquid in saucepan with thyme sprigs, remaining 2 Tbsp Marsala, and 1/4 tsp salt. Boil until syrupy and reduced to about 3 Tbsp, 15 to 20 minutes. Discard thyme sprigs.
  • Meanwhile, remove excess fat from chicken and pat dry. Season inside and out with a rounded tsp salt and 3/4 tsp pepper. Stuff cavity with mushroom mixture and tie legs with string.
  • Put chicken in a small (13- by 9-inch) roasting pan. Roast until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F, about 1 hour. About 5 minutes before chicken is done, brush with all of honey glaze. If glaze begins to get too dark before chicken is cooked through, loosely cover with foil.
  • While chicken roasts, peel potatoes and cut into 1/2-inch pieces. In cleaned nonstick skillet, heat remaining 3 1/3 Tbsp oil over medium heat, then add potatoes, stirring to coat. Stir in remaining 1/4 cup water and simmer, covered, stirring occasionally, 10 minutes. Remove lid and increase heat to medium-high. Add 1/2 tsp salt. Continue to cook, stirring occasionally, until liquid has evaporated and potatoes are golden brown all over, about 20 minutes more. Transfer to a baking sheet (do not cover).
  • Transfer chicken to a cutting board to rest 15 minutes. Turn off oven and put potatoes in oven to keep warm.
  • Meanwhile, straddle roasting pan across 2 burners and add flour. Cook over medium-high heat, stirring, 1 minute. Add broth and vinegar, stirring and scraping up brown bits. Boil mixture until reduced by about a third, about 4 minutes. Strain through a fine-mesh sieve into a gravy boat.
  • Discard kitchen string from chicken. Scoop out mushroom mixture into a bowl, stir in potatoes, and serve with chicken.

Nutrition Facts : Calories 1178.9, Fat 71.4, SaturatedFat 17.7, Cholesterol 243.8, Sodium 254.5, Carbohydrate 66.2, Fiber 4.7, Sugar 8.9, Protein 63.8

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From goose.horine.dev


CRISPY PEPPER-CRUSTED CHICKEN AND BALSAMIC GLAZE RECIPE - HOME …
Add potatoes to hot pan. Cover, and cook until slightly tender, 3-5 minutes. Uncover, and add asparagus, seasoning blend, and a pinch of salt and pepper. Stir occasionally until asparagus is lightly charred and tender, but still crisp, 2-3 minutes. Stir in cream cheese, 1/4 cup water, and a pinch of salt. Bring to a simmer.
From homechef.com


APRICOT GLAZED CHICKEN WITH POTATOES & ASPARAGUS RECIPE
Preheat oven to 450°F. Advertisement. Step 2. Arrange chicken on a large rimmed baking sheet. Sprinkle with 1/4 teaspoon salt and pepper. Toss potatoes with 2 teaspoons oil and 1/4 teaspoon salt in a medium bowl. Spread around the chicken. Roast for 15 minutes. Step 3.
From eatingwell.com


GLAZED CHICKEN WITH PORCINI AND CRISP POTATOES RECIPE
Ingredients 2 cups dried porcini mushrooms (1 3/4 oz) 1 1/2 cups boiling-hot water plus 1/4 cup cold water 1 cup shallot, thinly sliced (about 3 medium) 1/3 cup olive oil, divided 1 1/2 teaspoons thyme, chopped (plus 3 whole sprigs) 5 tablespoons dry marsala, divided 1 1/2 tablespoons honey, mild 1 whole chicken (about 3 1/2 lb) 2 1/4 lbs yukon gold potatoes, large
From recipenode.com


BRAISED CHICKEN THIGHS WITH POTATOES, PORCINI AND DRIED CHERRIES
2015-04-25 Instructions. In a medium saucepan, heat 1 teaspoon of the oil. Add the whole garlic cloves and cook over low heat, stirring, until golden and fragrant, 5 minutes. Add 4 cups of water and bring to a boil. Cover and simmer over low heat until reduced to . 2 cups, about 1 hour. Strain the garlic broth into a bowl.
From highlandsranchfoodie.com


RECIPE OF PERFECT CRISPY CHICKEN WITH SAUTéED POTATOES AND PORCINI ...
2022-02-24 The ingredients needed to make Crispy chicken with sautéed potatoes and porcini mushrooms: {Make ready 4 of chicken pieces. {Get 4 of good quality potatoes. {Get 300 g of porcini (any type OK). {Take Knob of butter. {Get to taste of Salt. {Take of Olive oil. Instructions to make Crispy chicken with sautéed potatoes and porcini mushrooms:
From comparisondresserdrawerliners.blogspot.com


ORANGE GLAZED CHICKEN WITH YUKON GOLD POTATOES RECIPE
Take the chicken out of the oven and arrange the potatoes around the pan, spooning any juices back over the chicken and potatoes. Place back into the oven and cook for 20 minutes. Place back into the oven and cook for 20 minutes.
From myrecipes.com


GLAZED CHICKEN WITH PORCINI AND CRISP POTATOES - PHOO-D …
While chicken roasts, peel potatoes and cut into 1/2-inch pieces. In cleaned nonstick skillet, heat remaining 3 1/3 tablespoons oil over medium heat, then add potatoes, stirring to coat. Stir in remaining 1/4 cup water and simmer, covered, stirring occasionally, 10 minutes. Remove lid and increase heat to medium-high. Add 1/2 teaspoon salt. Continue to cook, stirring occasionally, …
From sites.google.com


CHICKEN WITH PORCINI
Directions. Preheat oven to 180°C / 350°F. In a small bowl, cover the porcini with 250 ml / 1 cup boiling water and let sit 30 minutes to rehydrate. Drain the mushrooms, straining and reserving the soaking liquid. Blot the mushrooms with paper towels. Flour the chicken breasts, shaking off the excess. In a large ovenproof skillet, melt 30 ml ...
From readersdigest.ca


ROASTED CHICKEN THIGHS W/ LEMON & THYME | FEASTING AT HOME
2016-04-26 Scatter the lemon slices around, then the garlic, optional onion and the thyme. Place the seasoned chicken over the potatoes. Place in the middle of the oven for 40 minutes, checking for doneness. Continue cooking 5-10 more minutes until deeply golden, and the internal temp is 170F. Broil for extra crispy.
From feastingathome.com


BRAISED CHICKEN WITH POTATOES, PORCINI AND CRANBERRIES - A DAY IN …
A Day in the Life recipes. Search this site. Ting's Wings "BLT" Pasta. 13 Bean Chili. 13 Bean Soup with Ham. 3 Ingredient Spaghetti with Crab Sauce ...
From sites.google.com


PORCINI-DUSTED CHICKEN SCALOPPINE RECIPE | MYRECIPES
Remove chicken from pan; keep warm. Repeat procedure with 1 teaspoon oil and remaining 4 chicken pieces. Step 3. Heat remaining 1 teaspoon oil over medium heat. Add shallots and garlic to pan; cook 1 minute, stirring frequently. Add 3 cups mushrooms; cook 5 minutes or until liquid evaporates, stirring occasionally.
From myrecipes.com


WILD MUSHROOM KEBAB WITH PORCINI TAHINA AND CRISPY SHALLOTS …
1. First, make the mushroom stock for the tahina. Combine the bouquet garni, dried porcini, water, chillies and garlic in a saucepan and bring to the boil over high heat. Reduce the heat and simmer for 30–40 minutes, until the stock has reduced by half. Strain and reserve the stock, mushrooms and the garlic. 1 bouquet garni.
From greatbritishchefs.com


MAPLE-GLAZED CHICKEN AND CRISPY POTATOES RECIPE - FOOD NEWS
Arrange the potatoes, cut-side down, around the chicken. 6. In another small bowl, toss the cherry tomatoes with the garlic, the remaining teaspoon of thyme, a pinch of salt, and about 2 teaspoons extra virgin olive oil.
From foodnewsnews.com


RECIPE DETAIL PAGE | LCBO - ENGLISH
Add chicken stock and apricots, bring to a boil and simmer 6 minutes or until apricots are plumped and liquid is reduced to about ¾ cup (175 mL). Remove from heat. Add bread, parsley and thyme; toss to combine. Season well with salt and pepper. Pour olive oil over baking tray and spread out. Top with an even layer of bread stuffing and chicken pieces (skin-side up). Roast, …
From lcbo.com


GOLDEN POTATO AND PORCINI GRATIN RECIPE - RICHARD BETTS | FOOD
Add the cream, 1 cup of the grated cheese, the salt and cayenne and bring to boil. Remove from the heat and discard the thyme sprigs and garlic cloves. Step 3. …
From foodandwine.com


RECIPE DETAIL PAGE | LCBO - ENGLISH
Over medium heat, bring to a simmer. Add potatoes to simmering milk mixture. Stir. Cook just until almost fork tender, about 10 minutes. 5. Using a slotted spoon, remove and spread about half the potatoes into prepared casserole. Top with half the bacon mixture. Lightly season with salt and pepper. Spoon remaining potatoes over top. Repeat with ...
From lcbo.com


GLAZED CHICKEN WITH PORCINI AND CRISP POTATOES RECIPE | EAT YOUR …
Save this Glazed chicken with porcini and crisp potatoes recipe and more from Gourmet Magazine, March 2009 to your own online collection at EatYourBooks.com Toggle navigation ...
From eatyourbooks.com


SKILLET HONEY GARLIC CHICKEN THIGHS WITH ROAST POTATOES
2018-01-22 Preheat oven to 400F. Season chicken on both sides with salt and pepper to taste. Heat 1 tablespoon butter and olive oil in a 9-inch skillet over medium-high heat until melted and hot. Place chicken thighs skin-side down and sear 2-3 minutes on both sides until golden brown. Remove from skillet and set aside.
From wholeandheavenlyoven.com


GLAZED CHICKEN MEAL PREP - MEAT AND POTATOES REINVENTED
2018-09-09 To steam the beans, place about one inch of water in the bottom of a sauce pot, place a steaming basket inside, then add your green beans. Place a lid on top, turn the heat on to high, and let the water boil to steam the green beans. The beans are finished when they are bright green and slightly tender. Remove them from the heat, pack them in ...
From budgetbytes.com


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