PAN-SEARED CHICKEN WITH THYME
A simple pan sauce can transform an everyday boneless, skinless chicken breast into a quick and delicious meal. For a finishing touch, garnish with a sprig of thyme.
Provided by Swanson®
Categories Trusted Brands: Recipes and Tips Swanson®
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Season both sides of chicken with salt, pepper, and dried thyme. Place flour in a shallow dish and dredge both sides of chicken pieces in flour.
- Heat oil in pan over medium-high heat. When oil starts to shimmer, add the chicken. (If the chicken browns too quickly, reduce heat.) Cook, turning as needed, until chicken is browned on both sides, is no longer pink in the center, and the juices run clear, 4 or 5 minutes total on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and tent with foil.
- In the same pan, reduce heat to low and add thyme sprigs and cook until aromatic, 1 or 2 minutes. Increase heat to high; pour in Swanson® Chicken Stock and wine. Stir up browned bits to deglaze the pan. Add the chicken bouillon granules and mix well. Reduce heat to medium and cook until sauce reduces and is slightly thickened, about 5 minutes. Remove pan from heat.
- Remove and discard the thyme sprigs. Add to the pan any accumulated juices from the tented chicken plate. Finish the sauce by whisking in the cold butter. Season with salt and pepper to taste.
- Spoon sauce over chicken before serving.
Nutrition Facts : Calories 302.1 calories, Carbohydrate 7.1 g, Cholesterol 64 mg, Fat 18.1 g, Fiber 0.4 g, Protein 24.1 g, SaturatedFat 3.9 g, Sodium 454.6 mg, Sugar 0.6 g
LEMON & THYME ROASTED CHICKEN
I love lemon and thyme together so I decided to roast a chicken with that combo. The seasoning is simple, and the meat comes out moist and tender. -Pam Nelson, Beaverton, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Mix minced thyme, salt, garlic powder and pepper. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. Squeeze juice from lemon halves over chicken; sprinkle with thyme mixture., Loosely stuff chicken with squeezed lemon halves, onion, thyme sprigs and garlic. Roast 1-1/2 to 2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Serve with lemon wedges.
Nutrition Facts :
ROAST CHICKEN WITH CHICKEN LIVERS
What a lovely dish for Sunday supper or is it dinner? We made this for an Easter Sunday meal for the staff, where we waited on them, as much as we can! They enjoyed the feast which consisted of a salad of argula & baby spinach with a fruity vinaigrette, a rice ring with mushrooms, & my old standby haricots verts with sliced almonds. It was really great and for dessert we had chocolate layer cake with ganache and coffee ice cream for whoever wanted it. Not a diet friendly meal - at all!!! You can tell, I didn't plan it. However it was enjoyed by all. F&W Magazine's Food and Wine Test Kitchen, from America's Powerhouse wines, October, 2001.
Provided by Manami
Categories Chicken Livers
Time 2h10m
Yield 1 platter, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F
- Set the chicken in a roasting pan just large enough to hold it.
- Sprinkle the thyme in the cavity and season the bird inside and out with salt.
- Tie the legs together.
- Pour the olive oil over the chicken and scatter the garlic cloves and peppercorns in the pan.
- Roast the chicken for about 20 minutes, or until the garlic is soft and golden.
- Transfer the garlic to a coarse sieve set over a small saucepan.
- Roast the chicken for about 1 hour longer, or until the juices in the cavity run clear.
- Tip the chicken in the pan to drain the juices, then transfer the bird to a carving board and cover loosely with foil.
- Skim the fat from the pan juices and reserve 1 tablespoon.
- Press the garlic through the sieve into the saucepan and pour in the pan juices with the peppercorns.
- In a medium skillet, heat the 1 tablespoon of reserved fat just until smoking.
- Add the chicken livers, season with salt and freshly ground pepper and cook over high heat until browned on both sides and pink in the center, about 1 minute.
- Add the livers to the pan sauce and bring the sauce to a simmer.
- Season with salt and remove from the heat.
- Carve the chicken and arrange on plates.
- Spoon the sauce on top, garnish with the olives and parsley and serve.
Nutrition Facts : Calories 892.6, Fat 72.4, SaturatedFat 16.7, Cholesterol 298.6, Sodium 247.2, Carbohydrate 5.3, Fiber 0.5, Sugar 0.2, Protein 52.9
ROAST CHICKEN WITH HARISSA AND SCHMALTZ
The real magic here is in the pool of schmaltz, AKA rendered chicken fat, sizzling in the pan.
Provided by Jeremy Fox
Categories Bon Appétit Chicken Roast Chile Pepper Dinner Kid-Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 4 servings
Number Of Ingredients 7
Steps:
- Bring garlic, sugar, coriander seeds, 1 cup kosher salt, and 8 cups water to a boil in a large saucepan, stirring to dissolve sugar and salt. Transfer to a large bowl and add 1 cup ice. Let cool. (You can also refrigerate or freeze brine if you want to speed things up.)
- While brine is cooling, bone chicken breasts, leaving leg and thigh quarters intact. Start by cutting off wing tips; discard. Place chicken, skin side down, on a cutting board. Working with 1 chicken half at a time, angle the blade of a thin, sharp knife flush against breast bone and cut along bone to separate the rib cage from flesh. The only bones remaining should be in the wing, thigh, and drumstick. Repeat on the other side (save bones for making your next pot of stock).
- Place chicken halves in cooled brine. Cover tightly and chill 12 hours.
- Transfer chicken to a rimmed baking sheet or baking pan and pick off coriander seeds. Spread harissa all over chicken. Cover tightly and chill at least 1 hour and up to 12 hours.
- Preheat oven to 400°F (if you have a convection oven, turn the convection fan on). Heat schmaltz in a large cast-iron pan over medium. Carefully place chicken halves, skin sides down, in pan, making sure all the skin is in the fat. Cook until skin darkens and starts to crisp, about 5 minutes. Transfer skillet to oven and roast chicken until skin is very dark and meat is more than halfway cooked through, 20-25 minutes.
- Remove skillet from oven and carefully turn chicken. Return to oven and roast, skin side up, until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 8-12 minutes.
- Transfer chicken to a large platter, placing skin side up. Drizzle some of the schmaltz over chicken and serve remaining schmaltz alongside.
SHEET-PAN CHICKEN WITH RHUBARB AND RED ONION
This easy yet robust dish celebrates rhubarb's savory side. Here, a bit of honey, some sliced sweet red onion and the rich juices of roasted chicken thighs and drumsticks temper its tartness. Serve this dish with a crackly baguette or some rice to catch the tangy sauce at the bottom of the pan. It's the best part.
Provided by Melissa Clark
Categories weekday, poultry, main course
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees and line sheet pan with parchment paper. Pat chicken dry with paper towels and season all over with coriander, 1 teaspoon salt and 1/4 teaspoon pepper.
- Place onion wedges on the prepared sheet pan and lightly season with more salt and pepper. Add chicken and thyme sprigs to the pan and drizzle 3 tablespoons oil over everything. Toss until well coated, then spread chicken and onions in a single layer. Roast for 10 minutes.
- While the chicken is in the oven, combine rhubarb and 3 tablespoons honey in a medium bowl. Lightly drizzle with oil, add a pinch of salt and pepper, and toss until rhubarb is well coated.
- Remove chicken from oven and carefully spoon rhubarb onto the hot pan around the onions and chicken. Continue roasting until the chicken is cooked through, and the rhubarb and onion are tender and caramelized, 25 to 35 minutes longer, tossing the rhubarb and onions (not the chicken) once about halfway through.
- Stir the rhubarb and onions very well, making sure to incorporate all the browned bits and chicken juices from the bottom of the pan (this is the tastiest part). Then sample a piece of rhubarb. If it's very tart, drizzle with a little more honey, tossing well. Serve chicken with rhubarb-onion mixture garnished with herbs.
PAN-ROASTED CHICKEN LIVERS WITH THYME AND SCHMALTZ
A jar of rendered golden chicken fat, or schmaltz, is a faithful friend in the kitchen-tossed with noodles and toasted bread crumbs, added to dumplings in chicken broth, or smeared on flatbread with herbs before baking. These livers are a good companion to a hearty vegetable dish like the Warm Mushroom Salad (page 198).
Yield serves 4 as part of a larger meal
Number Of Ingredients 6
Steps:
- Heat a 9-inch or larger cast-iron skillet over high heat for 1 minute. Have nearby a lid large enough to cover the pan, to extinguish a possible flare-up and protect you from momentary splattering.
- Season the livers with the kosher salt. Add the chicken fat to the pan, and then add the livers all at once, quickly spreading them out in one layer with tongs. Scatter the thyme around the livers (don't move them yet), pushing it down so that it cooks in the fat. If the livers are not cooking evenly, rotate the pan itself instead of moving the livers. Continue to cook over high heat for 2 minutes, until the edges of the livers are crispy and deep golden brown. Flip the livers over with tongs and cook for another 30 seconds to 1 minute for medium-rare. Transfer them to a warm platter along with the thyme, and sprinkle with sea salt and freshly ground black pepper.
More about "pan roasted chicken livers with thyme and schmaltz recipes"
EASY PAN ROASTED CHICKEN BREASTS WITH THYME - INSPIRED …
From inspiredtaste.net
5/5 (24)Total Time 30 minsCategory MainCalories 397 per serving
CHICKEN LIVER WITH SCHMALTZ ON BAKESPACE.COM
From bakespace.com
ONE PAN LEMON THYME ROASTED CHICKEN THIGHS
From katiebirdbakes.com
ROASTED WHOLE CHICKEN WITH COMPOUND SCHMALTZ SEASONING
From more.ctv.ca
PERFECT THYME ROASTED CHICKEN WITH PAN GRAVY - A …
From azestforlife.com
ROAST CHICKEN WITH SCHMALTZY CABBAGE - SMITTEN KITCHEN
From smittenkitchen.com
BEST BUNDT PAN ROTISSERIE CHICKEN - HOW TO MAKE …
From delish.com
HOW TO MAKE SCHMALTZ - THE SPLENDID TABLE
From splendidtable.org
FRIED CHICKEN LIVERS WITH THYME, GARLIC & LEEKS
From irenamacri.com
CHICKEN LIVERS WITH CARAMELIZED ONIONS AND MADEIRA RECIPE
From foodandwine.com
PAN ROASTED CHICKEN LIVER AND SPINACH SALAD WITH SHALLOTS AND …
From pinterest.com
ROAST CHICKEN WITH HARISSA AND SCHMALTZ RECIPE | CORIANDER - GARLIC
From headtopics.com
ROAST CHICKEN WITH HARISSA AND SCHMALTZ RECIPE - LATEST RECIPES
From ss.kampod.name
CHOPPED CHICKEN LIVERS – RECIPES NETWORK
From recipenet.org
SIMPLE BAKED CHICKEN LIVERS RECIPE - MASHED.COM
From mashed.com
WHAT IS SCHMALTZ? | ALLRECIPES
From allrecipes.com
PAN ROASTED CHICKEN BREASTS WITH THYME | FOODING WORLD
From foodingworld.com
COOK THIS: CHOPPED LIVER FROM ANTHONY ROSE'S THE LAST SCHMALTZ
From nationalpost.com
CRISPY SKINNED PAN-ROASTED CHICKEN BREASTS - SIMPLY …
From simplyscratch.com
HOW TO MAKE SCHMALTZ - RENDERED CHICKEN FAT - MARY'S NEST
From marysnest.com
SHEET-PAN ROAST CHICKEN WITH RHUBARB - THE NEW YORK TIMES
From nytimes.com
ONE PAN LEMON THYME ROAST CHICKEN (THIGHS, LEGS OR WHOLE …
From wishbonekitchen.com
EASY PAN FRIED CHICKEN LIVERS RECIPE - IZZYCOOKING
From izzycooking.com
PAN ROASTED CHICKEN LIVER AND SPINACH SALAD WITH SHALLOTS AND …
From pinterest.ca
PAN ROASTED CHICKEN THIGHS WITH THYME GARLIC BUTTER - MUST LOVE …
From mustlovehome.com
CHICKEN LIVER PATE – ROASTED RECIPES
From roastedrecipes.com
PAN-ROASTED CHICKEN WITH CHICKPEAS | ZEST FOR COOKING
From zestforcooking.com
ROAST CHICKEN WITH LEMON AND THYME RECIPE - FOOD NEWS
From foodnewsnews.com
PAN-ROASTED CHICKEN LIVERS WITH THYME AND SCHMALTZ RECIPE | EAT …
From eatyourbooks.com
ROAST CHICKEN WITH SCHMALTZ AND LE PUY LENTILS - JAMIE …
From jamiegeller.com
CRISPY PAN ROASTED CHICKEN WITH GARLIC, LEMON & THYME
From adventuresinthekitchen.com
RENDERED CHICKEN FAT (SCHMALTZ) RECIPE - THE SPRUCE EATS
From thespruceeats.com
35 EASY AND TASTY PAN ROASTED LIVER RECIPES BY HOME COOKS
From cookpad.com
RECIPE: CHICKEN LIVER AND SCHMALTZ PATE - HAARETZ.COM
From haaretz.com
PAN ROASTED CHICKEN LIVER AND SPINACH SALAD WITH SHALLOTS AND …
From pinterest.ca
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