GET YO' MAN CHICKEN
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h3m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a 12-inch skillet over medium-high heat.
- Pat chicken dry with a paper towel and season with salt and pepper. Brown the chicken, meat-side down first, and turning once, about 4 minutes on each side. Transfer to a plate to reserve.
- Pour off all but 1 tablespoon of oil from the pan.
- Add onion to the pan and saute until tender, roughly 3 minutes. Add the stock and wine and stir, scrapping any brown bits off the bottom of the pan. Turn heat to high and reduce by half, about 3 minutes. Pour in the crushed tomatoes and add the dried herbs and lemon pepper. Add the chicken thighs back into the pan.Cover and cook on medium-low heat for 40 minutes.
- Remove chicken from liquid and serve on hot buttered rice. Ladle the sauce on top and garnish with fresh chopped parsley.
OLD BAY® CHICKEN
If you love Old Bay® Seasoning, you have to try this recipe!
Provided by IDaCoolGuy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Mix flour, seafood seasoning, and salt in a large resealable plastic bag; place chicken breasts in bag, seal, and shake to coat chicken with seasoned flour. Place chicken into a roasting pan and spray with cooking spray.
- Bake in the preheated oven until browned and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C), 35 to 40 minutes.
- Mix hot pepper sauce, Worcestershire sauce, and unsalted butter in a large bowl. Toss baked chicken breasts in hot pepper mixture to coat; serve.
Nutrition Facts : Calories 195.9 calories, Carbohydrate 5.3 g, Cholesterol 76.1 mg, Fat 8.4 g, Fiber 0.5 g, Protein 23.5 g, SaturatedFat 4.3 g, Sodium 1354.9 mg, Sugar 1 g
MY FAVORITE SIMPLE ROAST CHICKEN
Editors' Note: We love Thomas Keller's roast chicken recipe so much that we asked him to share his favorite roast turkey recipe as well. Check out My Favorite Roast Turkey.
Provided by Thomas Keller
Categories Dinner Chicken Poultry Roast Quick & Easy Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 2-4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
- Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.
- Now, salt the chicken-I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.
- Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone-I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.
- Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip-until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.
MY OLD MANS SURPERB CHICKEN
lovely, creamy, tender,
Provided by sgt_atkins
Time 1h
Yield Serves 4
Number Of Ingredients 11
Steps:
- Preheat oven to 200C / 400F gas 6.
- Chop the mushrooms half rough half fine. To a hot pan, add a couple of lugs of olive oil and slowly fry the mushrooms and garlic for 10 minutes then add the parsley and season to taste allow to cool.
- Pull back the chicken fillet on the breasts and keep intact, score into the breast and stuff the chicken with the cooled mushrooms.
- Using a little dusting of flour and a rolling pin, roll the pastry out to around 45cm in lenght and 20cm wide and 0.5cm thick. slice into 4 pieces lenghtways and wrap around each one. Brush the pastry with a little egg and cook in the preheated oven for about 35 mins.
- While the chicken is cooking, put the mustard and wine into a hot pan and allow to reduce the alcohol smell. add the cream and simmer untill the sauce coats a back of a spoon, then remove the heat and season to taste.
- when the chicken breasts have cooked, remove from The oven, slice into to 3 and serve with a bit of sauce and a drizzle of olive oil if you like. GORGEOUS!
NOT THE SAME OLD CHICKEN RECIPE
This golden glazed chicken is named for the commets it elicits. It really does taste special. I got it from my "Calling All Cooks Cookbook" and tried it, we thought it was great. Hope you enjoy eating it as much as my family did.
Provided by Holly B.
Categories Chicken
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place chicken in a greased 9 by 13 pan. Remove the skin for better flavor penetration optional. In a small bowl combine together mayonnaise, onion soup mix, dressing and preserves. Stir well and then spread over chicken. Cover with foil tightly or lid and place in a preheated 375 degree oven for 1 hour and 30 minutes. Serve with rice if desired.
MOM'S STICKY CHICKEN FROM 1972
My Mom always served this cold at our family picnics, but misplaced the recipe for over 40 years. She recently found it and shared it with me! Finally! This was my favorite food as a kid, and I have searched every recipe site, but haven't found it! So I am posting it here for YOU! I made this for a potluck thinking I would serve it cold as my childhood memories remember, but it was SOOOO good hot that I stuck it in my slow cooker to keep it warm throughout the potluck! Everyone asked for the recipe! It was a HIT! You can keep in a slow cooker on Warm/Low for 3 to 4 hours!
Provided by Cheryl Christensen Falkner
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 1h50m
Yield 6
Number Of Ingredients 11
Steps:
- Rub the chicken with garlic salt on all sides. Allow to rest for 30 minutes to 1 hour in refrigerator.
- Beat the eggs well in a shallow dish; place the cornstarch in another shallow dish. Dip each piece of chicken into beaten egg and roll in cornstarch until thoroughly coated. Shake off excess cornstarch.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Cook the chicken, a few pieces at a time, until the crust is golden brown, about 5 minutes; drain on paper towels.
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil. Place the chicken into the baking dish so the pieces touch each other.
- Stir together the sugar, vinegar, water, ketchup, soy sauce, and hot pepper sauce in a saucepan over medium heat until the mixture comes to a boil and the sugar has dissolved. Pour the sauce over the chicken, coating thoroughly with sauce.
- Bake the chicken in the sauce until the juices run clear, basting with sauce every 10 minutes, for 40 to 50 minutes. Turn the pieces about halfway through baking. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 742.9 calories, Carbohydrate 75.5 g, Cholesterol 159 mg, Fat 33.5 g, Fiber 0.5 g, Protein 33.2 g, SaturatedFat 7.2 g, Sodium 1350 mg, Sugar 35.8 g
SUPERB CHICKEN SALAD
I had this at a friend's place and she doesn't remember where she got it from - but it is truly delicious. I have made it twice so far and each time my guests have inhaled it and raved about it. Serves 4-6. Cooking time does not include the time for allowing the chicken to cool.
Provided by MissMaggie
Categories Australian
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Method.
- -1. Place chicken into a large frying pan in a single layer. Pour pineapple juice over chicken. Set pineapple pieces aside. Add thyme to chicken. Bring to the boil over medium heat. Reduce heat to low. Cover. Simmer for 10-12 minutes. Remove from heat.
- 2. Set chicken aside to cool in poaching liquid. Remove chicken, reserving 1/4 cup poaching liquid. Slice chicken diagonally.
- 3. Heat oil in a frying pan over medium heat. Add onion. Cook for 3 to 4 minutes or until tender. Stir in curry powder and chutney. Remove from heat. Stir through mayonnaise and reserved poaching liquid.
- 4, Tear lettuce leaves in half. Place onto a serving platter. Top with sliced chicken, pineapple pieces, mango, avocado and macadamia nuts. Drizzle with dressing. Season with salt and pepper. Serve.
- Variation: Try replacing the chicken with cooked prawns and the mango with peeled ripe peaches.
- If you're watching the kilojoules, replace the mayonnaise with Greek-style yoghurt and leave out the nuts.
Nutrition Facts : Calories 668.5, Fat 36.1, SaturatedFat 5.7, Cholesterol 116.4, Sodium 340.6, Carbohydrate 43.2, Fiber 7.8, Sugar 27.7, Protein 47.5
MAN CATCHING CHICKEN RECIPE
Our Man Catching Chicken is so easy to make and full of flavor. Your man is not going to be disappointed with this recipe.
Provided by Kristen Hills
Categories Main Course
Time 50m
Number Of Ingredients 5
Steps:
- Preheat your oven to 450 degrees.
- In a small bowl mix together your Dijon mustard, maple syrup, and red wine vinegar.
- Place your chicken in a sprayed 9 by 13 pan. Pour your sauce on top of the chicken and sprinkle with dried Rosemary. Place it uncovered in your preheated oven. Let it bake for 20 minutes and then take them out and flip them over.
- Cook for another 20 minutes or until your chicken is browned and cooked through.
- Let the chicken cool for 5 minutes before serving. Spoon some extra sauce over the top when you put it on plates.
Nutrition Facts : Calories 317 kcal, Carbohydrate 28 g, Protein 24 g, Fat 11 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 72 mg, Sodium 311 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving
More about "my old mans surperb chicken recipes"
JAMIE OLIVER'S OLD MAN'S SUPERB CHICKEN IN PUFF PASTRY
From everydaycookingadventures.com
3.6/5 (28)Estimated Reading Time 2 mins
MY OLD MAN'S SUPERB CHICKEN
From whattocooktoday.com
Reviews 1Estimated Reading Time 2 mins
OLD FASHIONED CHICKEN SOUP FROM SCRATCH - IT'S MY …
From itsmysustainablelife.com
40 LEFTOVER CHICKEN RECIPES THAT AREN’T TOTALLY BORING
From purewow.com
4 WAYS TO COOK A TOUGH OLD CHICKEN (OR A ROOSTER) AND
From morningchores.com
JAMIE OLIVERS' MY OLD MANS' SUPERB CHICKEN - WELL WORTH …
From pinterest.com
OLD-FASHIONED CHICKEN | MRFOOD.COM
From mrfood.com
RECIPES FOR COOKING OLD CHICKENS | AVIAN AQUA MISER
From avianaquamiser.com
MY OLD MAN'S SUPERB CHICKEN RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
5/5 (2)
31 SUPERB & EASY CHICKEN PASTA RECIPES YOU CAN RELY ON KINDLE …
From amazon.ca
Reviews 4Format Kindle EditionAuthor Amanda Robson
31 SUPERB & EASY CHICKEN SALAD RECIPES YOU CAN RELY ON EBOOK : …
From amazon.ca
Reviews 17Format Kindle EditionAuthor Amanda Robson
JAMIE OLIVER OLD MANS CHICKEN RECIPE / VIEW RECIPE INGREDIENTS
From tpwrecipes.com
MY OLD MAN'S SUPERB CHICKEN RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MY OLD MANS SURPERB CHICKEN | RECIPE | JAMIE OLIVER …
From pinterest.de
SUPERB CHICKEN CURRY - BIGOVEN.COM
From bigoven.com
MAN-CATCHIN' OVEN BAKED FRIED CHICKEN - THE KITCHEN MAGPIE
From thekitchenmagpie.com
THE MOST POPULAR CHICKEN RECIPES FROM EVERY DECADE - TASTE OF …
From tasteofhome.com
CHICKEN WELLINGTON ©EVERYDAYCOOKINGADVENTURES2016
From everydaycookingadventures.com
MY OLD MANS SUPERB CHICKEN RECIPE - VACANCIES.GQRGM.COM
From vacancies.gqrgm.com
MY OLD MANS SURPERB CHICKEN | JAMIE OLIVER RECIPES, …
JAMIE OLIVER'S OLD MAN'S SUPERB CHICKEN IN PUFF PASTRY - EVERYDAY ...
From pinterest.com
100 EASY MUST-MAKE CHICKEN DINNERS | MYRECIPES
From myrecipes.com
OLD FASHIONED CHICKEN SOUP | CHICKEN.CA
From chicken.ca
THE VIRTUAL MAN: SUPERB CHICKEN RECIPES FOR A COLD EVENING
From thevirtualman.blogspot.com
THE FOUR BEST CHICKEN DINNER PARTY RECIPES OF ALL TIME | KITCHN
From thekitchn.com
JAMIE OLIVER OLD MANS CHICKEN RECIPE / GET EASY COOKING VIDEOS
From delishmenu.eu.org
JAMIE OLIVER CHICKEN MUSHROOM PIE JAMIE OLIVER, INFOSUBA.ORG
From infosuba.org
PERVERTED OLD MAN...IN HAROLD'S CHICKEN - YOUTUBE
From youtube.com
MY OLD MAN'S SUPREME CHICKEN (AKA CHICKEN BREASTS STUFFED WITH ...
From nosmokenopressure.blogspot.com
CHICKEN RECIPES | OLD BAY
From mccormick.com
SUPERB CHICKEN CASSEROLE - RECIPE | COOKS.COM
From cooks.com
MY OLD MANS SUPERB CHICKEN RECIPE - VACANCIES.GQRGM.COM
From vacancies.gqrgm.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love