My Mothers Chicken And Potatoes With Special Touches Recipes
MOM'S CHICKEN
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a mixing bowl, whisk together the lemon juice, olive oil, oregano, rosemary, chile flakes, nutmeg, salt, pepper and garlic. Place the chicken pieces in a resealable bag and pour the marinade in, coating all of the meat. Allow the chicken to marinate, refrigerated, 1 to 4 hours or up to overnight.
- Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to come up to 375 degrees F.
- Remove the chicken from the marinade. Place the chicken pieces skin-side up on the indirect-heat side of the grill and close the lid. Cook the chicken until almost cooked through, about 10 minutes. Move the chicken pieces over to the direct heat side of the grill and cook until nicely charred and cooked through, 2 to 3 minutes per side. Remove from the grill and allow to rest for 5 minutes before serving.
MY MOTHER'S CHICKEN AND POTATOES RECIPE
Provided by jtoro_318
Number Of Ingredients 11
Steps:
- Rinse the chicken pieces and pat dry with paper towels. Trim off excess skin and all visible fat. Cut the drumsticks from the thighs. If using breast halves, cut into 2 small pieces. Make the bacon roll-ups: cut the bacon slices in half crosswise and roll each strip into a neat, tight cylinder. Stick a toothpick through the roll to secure it; cut or break the toothpick so only a tiny bit sticks out (allowing the bacon to roll around and cook evenly). Pour the canola oil into the skillet and set over high heat. Sprinkle the chicken with 1/4 teaspoon salt on all sides. When the oil is very hot, lay the pieces skin side down, an inch or so apart-watch out for oil spatters. Don't crowd the chicken: if necessary fry it in batches, similar pieces (like drumsticks) together. Drop the bacon roll-ups into the oil around the chicken, turning and shifting them often. Let the chicken fry in place for several minutes to brown on the underside, then turn and continue frying until they are golden brown on all sides, 7 to 10 minutes or more. Fry breast pieces, only for 5 or so minutes, taking them out of the oil with tongs as soon as they are golden. Let the bacon roll-ups cook and get lightly crisp, but not dark, taking them out as they are done cooking. Adjust the heat to maintain steady sizzling and coloring. Meanwhile, rinse and dry the potatoes. Slice each one through the middle on the axis that gives the largest cut surface, then toss them with the olive oil and 1/4 teaspoon salt. When all the chicken and bacon is cooked and out of the skillet, pour off the frying oil. Return the skillet to medium heat and put in all the potatoes cut side down in a single layer into the hot pan. With a spatula, scrape all the oil out of the mixing bowl into the skillet; drizzle over a bit more oil if the pan seems dry. Fry and crisp the potatoes for about 4 minutes to form a crust, then move them around the pan, still cut side down, until they are all brown and crisp, 7 minutes or more. Turn them over and fry another 2 minutes to cook and crisp on their rounded skin sides. Still over medium heat, add the onion wedges and rosemary branches to the pan with the potatoes and toss the ingredients around the pan. If using cherry peppers (either hot or sweet), cut the seeded halves into 1/2-inch wide pieces and scatter them in the pan too. Return the chicken pieces-except breast pieces-to the pan, along with the bacon roll-ups; pour in any chicken juices that have accumulated. Raise the heat slightly, and carefully turn and tumble the chicken, potatoes, and onion (and bacon and/or pepper pieces), so they are heating and getting coated with pan juices-but take care not to break the potato pieces. Spread everything out in the pan-potatoes on the bottom as much as possible to keep crisping up-and cover. Lower the heat to medium and cook for about 7 minutes, shaking the pan occasionally, then uncover and toss all the ingredients again. Cover and cook another 7 minutes or so, adding the breast pieces at this point. Give everything another toss. Cook covered for 10 minutes more. Remove the cover, turn the pieces again, and cook in the open skillet for about 10 minutes to evaporate the moisture and caramelize everything. Taste a bit of potato (or chicken) for salt and sprinkle on more as needed. Turn the pieces now and then. When they are all glistening and golden, and the potatoes are cooked through, remove the skillet from the stove, and bring it right to the table. Serve portions of chicken and potatoes, or let people help themselves.
MY MOTHER'S CHICKEN AND POTATOES WITH SPECIAL TOUCHES
Make and share this My Mother's Chicken and Potatoes With Special Touches recipe from Food.com.
Provided by Mimi Bobeck
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Recommended Equipment:.
- A 12-inch cast-iron or other heavy-bottomed skillet with 3-inch-high sides or deeper, with a cover.
- Rinse the chicken pieces and pat dry with paper towels. Trim off excess skin and all visible fat. Cut the drumsticks from the thighs. If using breast halves, cut into two small pieces.
- Make the bacon roll-ups: Cut the bacon slices in half crosswise and roll each strip into a neat, tight cylinder. Stick a toothpick through the roll to secure it; cut or break the toothpick so only a tiny bit sticks out (allowing the bacon to roll around and cook evenly).
- Pour the canola oil into the skillet and set over high heat. Sprinkle the chicken with 1/4 teaspoon salt on all sides. When the oil is very hot, lay the pieces in it, skin side down, an inch or so apart - watch out for oil spatters. Don't crowd the chicken: if necessary, fry it in batches, with similar pieces (like drumsticks) together.
- Drop the bacon rolls into the oil around the chicken, turning and shifting them often. Let the chicken pieces fry in place for several minutes to brown on the underside, then turn and continue frying until they're golden brown on all sides, 7 to 10 minutes or more. Fry breast pieces only for 5 minutes or so, taking them out of the oil as soon as they are golden. Let the bacon rolls cook and get lightly crisp, but not dark. Adjust the heat to maintain steady sizzling and coloring; remove the crisped chicken pieces with tongs to a bowl.
- Meanwhile, rinse and dry the potatoes; slice each one through the middle on the axis that gives the largest cut surface, then toss them with the olive oil and 1/4 teaspoon salt.
- When all the chicken and bacon is cooked and out of the skillet, pour off the frying oil. Return the skillet to medium heat and put in all the potatoes, cut side down in a single layer, into the hot pan. With a spatula, scrape all the olive oil out of the mixing bowl into the skillet; drizzle over it a bit more oil if the pan seems dry. Fry and crisp the potatoes for about 4 minutes to form a crust, then move them around the pan, still cut side down, until they're all brown and crisp, 7 minutes or more. Turn them over, and fry another 2 minutes to cook and crisp on their rounded skin sides.
- If cooking everything together:.
- Still over medium heat, toss the onion wedges and rosemary branches around the pan, in with the potatoes. If using cherry peppers (either hot or sweet), cut the seeded halves into 1/2-inch-wide pieces and scatter them in the pan too.
- Return the chicken pieces - except breast pieces - to the pan, along with the bacon rolls; pour in any chicken juices that have accumulated. Raise the heat slightly, and carefully turn and tumble the chicken, potatoes, and onion (and bacon and/or pepper pieces), so they're heating and getting coated with pan juices but take care not to break the potato pieces. Spread everything out in the pan potatoes on the bottom as much as possible, to keep crisping up and cover.
- Return the heat to medium, and cook for about 7 minutes, shaking the pan occasionally, then uncover, and tumble the pieces and potatoes (and bacon rolls) again. Cover, and cook another 7 minutes or so, adding the breast pieces at this point. Give everything another tumble. Now cook covered for 10 minutes more.
- Remove the cover, turn the pieces again, and cook in the open skillet for about 10 minutes, to evaporate the moisture and caramelize everything. Taste a bit of the potato (or chicken) for salt, and sprinkle on more as needed. Turn the pieces now and then; when they are all glistening and golden, and the potatoes are cooked through, remove the skillet from the stove and - as I do at home - bring it right to the table. Serve portions of chicken and potatoes, or let people help themselves. Serves 4 or more.
Nutrition Facts : Calories 1103.3, Fat 83, SaturatedFat 17.6, Cholesterol 254.8, Sodium 767, Carbohydrate 29.7, Fiber 6.7, Sugar 3.5, Protein 58.4
MY MOTHER'S CHICKEN AND POTATOES
In my family, favorite dishes are always being altered according to what is available and what is best-especially when I'm cooking. Here's a perfect example: chicken and potatoes, fried together in a big skillet so they're crisp and moist at the same time, is my mother's specialty. Growing up, my brother and I demanded it every week; our kids, Tanya and Joe and Eric, Paul and Estelle, clamored for it too. And now the next generation of little ones are asking their great-grandmother to make chicken and potatoes for them. When I am at the stove-and though I follow my mother's basic procedures-I can't resist playing around. Some days I add sausage to Grandma's recipe, or capers or olives; I might douse the chicken with a splash of vinegar; sometimes I cut up a whole chicken, other times I'll split little poussins or Cornish hens. If I'm in a hurry, I quickly cook small pieces of chicken breast with the potatoes. (You can see what experiments have worked well if you look through my previous books.) This recipe gives you Erminia's classic formula-chicken, small potatoes, a bit of onion, and fresh rosemary-with two of my latest twists: pickled cherry peppers and bacon strips, in bite-sized rolls. Cherry peppers are plump golf-ball-sized antipasto peppers in vinegar that you'll find in jars on the pickle shelves of the supermarket. They come in sweet and hot varieties-and the latter are explosive, if you take just a bite. But when they're seeded, sliced, and added sparingly to the chicken, they imbue the dish with a mellow heat that I love. If you and your family are hot heads, cut up two or more peppers; otherwise slice only one, or use the sweet cherry peppers and see how you like that. My latest spin on our chicken-and-potato tradition is one everybody loves, especially the kids: we roll bacon slices into little bundles, pin each one closed with a toothpick, and caramelize them along with the chicken. The bacon fat slowly renders and lends the meat a layer of flavor that's picked up by the potatoes and onions too. By the end of cooking, the rolls have turned into crisp morsels that are a treat to eat with the juicy chicken and tender potatoes. (But be sure to remove all the toothpicks!)
Yield serves 4 or more
Number Of Ingredients 10
Steps:
- Rinse the chicken pieces and pat dry with paper towels. Trim off excess skin and all visible fat. Cut the drumsticks from the thighs. If using breast halves, cut into two small pieces.
- Make the bacon roll-ups: Cut the bacon slices in half crosswise and roll each strip into a neat, tight cylinder. Stick a toothpick through the roll to secure it; cut or break the toothpick so only a tiny bit sticks out (allowing the bacon to roll around and cook evenly).
- Pour the canola oil into the skillet and set over high heat. Sprinkle the chicken with 1/4 teaspoon salt on all sides. When the oil is very hot, lay the pieces in it, skin side down, an inch or so apart-watch out for oil spatters. Don't crowd the chicken: if necessary, fry it in batches, with similar pieces (like drumsticks) together.
- Drop the bacon rolls into the oil around the chicken, turning and shifting them often. Let the chicken pieces fry in place for several minutes to brown on the underside, then turn and continue frying until they're golden brown on all sides, 7 to 10 minutes or more. Fry breast pieces only for 5 minutes or so, taking them out of the oil as soon as they are golden. Let the bacon rolls cook and get lightly crisp, but not dark. Adjust the heat to maintain steady sizzling and coloring; remove the crisped chicken pieces with tongs to a bowl.
- Meanwhile, rinse and dry the potatoes; slice each one through the middle on the axis that gives the largest cut surface, then toss them with the olive oil and 1/4 teaspoon salt.
- When all the chicken and bacon is cooked and out of the skillet, pour off the frying oil. Return the skillet to medium heat and put in all the potatoes, cut side down in a single layer, into the hot pan. With a spatula, scrape all the olive oil out of the mixing bowl into the skillet; drizzle over it a bit more oil if the pan seems dry. Fry and crisp the potatoes for about 4 minutes to form a crust, then move them around the pan, still cut side down, until they're all brown and crisp, 7 minutes or more. Turn them over, and fry another 2 minutes to cook and crisp on their rounded skin sides.
- Still over medium heat, toss the onion wedges and rosemary branches around the pan, in with the potatoes. If using cherry peppers (either hot or sweet), cut the seeded halves into 1/2-inch-wide pieces and scatter them in the pan too.
- Return the chicken pieces-except breast pieces-to the pan, along with the bacon rolls; pour in any chicken juices that have accumulated. Raise the heat slightly, and carefully turn and tumble the chicken, potatoes, and onion (and bacon and/or pepper pieces), so they're heating and getting coated with pan juices-but take care not to break the potato pieces. Spread everything out in the pan-potatoes on the bottom as much as possible, to keep crisping up-and cover.
- Return the heat to medium, and cook for about 7 minutes, shaking the pan occasionally, then uncover, and tumble the pieces and potatoes (and bacon rolls) again. Cover, and cook another 7 minutes or so, adding the breast pieces at this point. Give everything another tumble. Now cook covered for 10 minutes more.
- Remove the cover, turn the pieces again, and cook in the open skillet for about 10 minutes, to evaporate the moisture and caramelize everything. Taste a bit of potato (or chicken) for salt, and sprinkle on more as needed. Turn the pieces now and then; when they are all glistening and golden, and the potatoes are cooked through, remove the skillet from the stove and-as I do at home-bring it right to the table. Serve portions of chicken and potatoes, or let people help themselves.
MY MOTHER'S CHICKEN CURRY
Though my family imported their curry powder from Malaysia, you can use any kind you like. Each curry powder is different because there are so many different spices in it, usually 14 or more. Though the flavors are complex, it is a fast and easy meal to prepare.
Provided by Anita Lo
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a large, heavy-bottomed pot over medium heat. Add the oil and onion and cook until the onions are soft and translucent, about 5 minutes. Add the curry powder and cook until fragrant, stirring constantly.
- Add the chicken, bay leaf, and enough water to cover the chicken. Season with salt and bring to a boil. Reduce the heat and simmer until the chicken is cooked and tender, about 30 minutes.
- Add the potatoes and coconut milk to the pot and simmer until the potatoes are tender, 5-10 minutes.
- Season with salt and pepper. Serve with white rice. The curry can be stored in an airtight container in the refrigerator for up to 3 days.
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- Rinse chicken pieces and pat dry with paper towels. Trim excess skin and all visible fat. Cut drumsticks from thighs. If using breast halves, cut into two small pieces. Cut bacon slices in half crosswise and roll each strip into a neat, tight cylinder. Stick a toothpick through the roll to secure it; then cut or break the toothpick so only a tiny bit sticks out (allowing the bacon to roll around and cook evenly).
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MOTHER'S CHICKEN SPAGHETTI RECIPE | MYRECIPES
Bring to a boil; reduce heat, and simmer 15 minutes. Set aside. Step 3. Melt 3 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually stir in cream and 1 cup reserved broth; cook over medium heat, stirring constantly, until thickened and bubbly.
From myrecipes.com
From myrecipes.com
MY MOTHER'S CHICKEN AND POTATOES (WITH MY SPECIAL …
2006-05-12 2 1/2 pound; chicken legs or assorted pieces (bone-in); 1/2 cup; canola oil; 1/2 teaspoon; salt, or more to taste; 1 pound; red bliss potatoes, preferably no bigger than 2 inches across; 2 ...
From today.com
From today.com
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