Herb Chicken With Warm Vinaigrette Recipes

ROASTED CHICKEN WITH BALSAMIC VINAIGRETTE

Steps:

• Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
• Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.

HERB CHICKEN WITH WARM VINAIGRETTE

Steps:

• Brush chicken with 1 tablespoon vinegar.
• Sprinkle with Italian seasoning, 3/4 teaspoon salt and 1/4 teaspoon pepper.
• Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
• Add chicken to oil and saute about 6-7 minutes per side or until browned.
• Remove chicken to platter and keep warm.
• Add remaining 3 tablespoons vinegar to skillet over medium heat and stir to loosen any browned bits from the bottom.
• Add remaining 2 tablespoons oil, 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Stir in tomatoes and heat through.
• Pour warm vinaigrette over chicken.

HERB VINAIGRETTE

Steps:

• Whisk together the lemon juice, herbs, honey and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple of turns of freshly ground black pepper.

BALSAMIC GARLIC AND HERB CHICKEN

Steps:

• Combine flour, salt and pepper. Dredge chicken in flour mixture.
• Brown half of chicken in 1 tablespoon hot oil in a large skillet over medium-high heat 4 minutes on each side or until browned.
• Remove chicken from skillet. Repeat procedure with remaining chicken and oil, reserving drippings in the skillet.
• Add wine and vinegar to skillet, stirring to loosen particles from bottom of skillet; cook 2 minutes.
• Stir in tomatoes and green chiles and garlic and herb sauce mix until combined.
• Return chicken to skillet. Reduce heat to medium and cook, uncovered 5 minutes or until done.
• Stir in 1/4 cup green onions.
• Serve over hot cooked egg noodles; sprinkle with remaining 1/4 cup green onions.

CHICKEN AND HERBS

Steps:

• Arrange chicken in an 11x7-in. baking dish coated with cooking spray. Whisk together the oil, onion, garlic, thyme, salt, rosemary, pepper, sage, marjoram and hot pepper sauce. Pour over chicken. , Bake, uncovered, at 425° for 30-40 minutes or until a thermometer reads 170°, basting occasionally. Remove and discard skin from chicken. Sprinkle with parsley. Drizzle with juice.

CHICKEN VINAIGRETTE

Steps:

• In a nonstick skillet, brown chicken in oil. Sprinkle with salt and pepper. Remove and keep warm. In the drippings, saute onion and garlic until tender. Stir in the carrots, potatoes, water and seasonings; top with chicken. Reduce heat; cover and simmer for 25 minutes, stirring occasionally. Stir in additional water if needed. Add peppers and green onions. Cover and cook until chicken juices run clear and vegetables are tender, about 5 minutes. Stir in vinegar; heat through.

GRILLED CHICKEN WITH HERBS

Steps:

• In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
• Preheat grill to medium high heat OR set oven to broil.
• Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.