Languedoc Chicken Recipes
ROMAN-STYLE CHICKEN
Giada De Laurentiis' Roman-Style Chicken, from Everyday Italian on Food Network, is the perfect make-ahead recipe; it tastes even better reheated the next day.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
- Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
- If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.
HOMEMADE PORTUGUESE CHICKEN
This Portuguese chicken can be baked or grilled. You may double or triple the recipe (or more if required) for bigger batches of chicken. An easy recipe to make several servings for a party!
Provided by Juliette D.
Categories World Cuisine Recipes European Portuguese
Time 9h10m
Yield 4
Number Of Ingredients 12
Steps:
- Combine lemon juice, oil, garlic, paprika, oregano, 1 teaspoon salt, chili powder, red pepper flakes, bay leaf, and black pepper in a blender or food processor. Blend until very smooth.
- Score chicken legs a few times using a knife and place in a resealable bag or a bowl. Pour about 1/3 cup of sauce over chicken and toss well. Season with additional sea salt. Cover or seal and marinate chicken in a refrigerator, 8 hours to overnight. Reserve remaining sauce for basting.
- Preheat the oven to 350 degrees F (175 degrees C). Place chicken in a baking dish and cover with aluminum foil.
- Bake in the preheated oven for 20 to 25 minutes. Turn chicken over and baste with extra marinade. Cover baking dish with foil once again and bake for another 20 to 25 minutes. Remove foil and bake until no longer pink in the center and juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted near a bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 491.6 calories, Carbohydrate 4.5 g, Cholesterol 139.8 mg, Fat 34.5 g, Fiber 1.4 g, Protein 40.2 g, SaturatedFat 7.6 g, Sodium 660.8 mg, Sugar 0.7 g
LANGOSTINO CEVICHE
Great flavor using already-cooked seafood and fresh produce. Refreshing! Serve ceviche in chilled glasses, garnished with cilantro leaves and a lime wedge, with tortilla chips for scooping.
Provided by WE2TEXANS
Categories Ceviche
Time 2h15m
Yield 8
Number Of Ingredients 15
Steps:
- Grate 1 teaspoon orange zest into a bowl. Grate 1 teaspoon lime zest into the same bowl. Juice the orange, 4 limes, and both lemons into the same bowl; set aside.
- Place red onion in a non-reactive bowl. Add 1/4 cup kosher salt and cover with warm water. Juice the remaining lime into the bowl. Let sit for 10 minutes. Drain and rinse well with cold water; drain again.
- Return onion to the non-reactive bowl. Add citrus juice and zest, cilantro sprigs, garlic cloves, serrano peppers, sea salt, oregano, and cayenne. Cover and marinate in the refrigerator, stirring occasionally, for 45 minutes.
- Remove from the refrigerator. Remove and discard garlic, serrano peppers, and cilantro sprigs. Add langostino tails and mix gently to combine with the juices. Cover and refrigerate for 45 more minutes.
- Remove from the refrigerator and add cherry tomatoes, chopped cilantro, and olive oil; mix well until thoroughly incorporated.
- Taste and season with additional kosher salt if needed.
Nutrition Facts : Calories 60.9 calories, Carbohydrate 2.9 g, Fat 5.3 g, Fiber 1.4 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 457.4 mg
LANGUEDOC CHICKEN
I posted this for the ZWT3. I have yet to make it, but it sounds like a flavorful twist to traditional grilled chicken. The Languedoc region of France features a number of Meditteranean ingredients.
Provided by Amayzng30
Categories Lunch/Snacks
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine first five ingredients (yougurt through garlic) and mix well.
- Place the chicken quarters in a large zip-top bag or glass dish. Add the marinade and toss chicken to coat well.
- Marinate at least 2 hours in the refrigerator (up to 8 hours), and then remove and leave covered at room temperature for 30 minutes.
- Grill over medium heat for 30-45 minutes, turning every 5-7 minutes.
Nutrition Facts : Calories 52.1, Fat 3.7, SaturatedFat 0.6, Cholesterol 0.9, Sodium 107.7, Carbohydrate 4, Fiber 0.7, Sugar 2.5, Protein 1.5
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