Piquant Roasted Chicken Recipes

CHICKEN SAUCE PIQUANTE

Steps:

• Heat 1/4 cup of the olive oil in large heavy nonstick pot or Dutch oven over medium-high heat. Season the chicken with 1 teaspoon of the salt. In a bowl combine the Essence with 1/2 cup of the flour and stir to combine. Dredge the chicken pieces in the seasoned flour mixture and shake to remove any excess flour. Brown the pieces, in batches if necessary, until golden on all sides, 10 to 12 minutes. Transfer to a plate and set aside.
• Stir in the onions, bell peppers, celery, remaining 1/2 teaspoon of salt, crushed red pepper flakes, cayenne, and bay leaves. Cook, stirring occasionally, until the vegetables are soft and lightly golden, about 5 minutes. Add the remaining 3 tablespoons of the flour and cook, stirring, to cook the flour without browning, 1 to 2 minutes. Add the tomatoes, chicken stock, Worcestershire, and pepper sauce.
• Return the chicken to the pot, increase the heat under the sauce to medium-high and bring to a gentle boil. Reduce the heat to medium-low. Simmer uncovered, stirring occasionally, until the chicken is fall-from the bone tender, about 1 1/2 hours. Remove and discard the bay leaves.
• To serve, spoon the rice onto plates, top with the chicken and sauce, and garnish with the green onions and parsley.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

QUICK AND EASY CHICKEN PIQUANT

Steps:

• Mix flour and Creole seasoning together in a shallow bowl. Dredge chicken through the flour mixture, shaking of excess.
• Heat oil in a skillet over medium-heat. Cook chicken in the hot oil until browned, about 2 minutes per side. Add diced tomatoes with green chile peppers, pickles, vinegar, capers, and garlic to chicken; simmer until chicken is no longer pink in the center, about 10 minutes more.

ROAST PIKE WITH PIQUANT HERB BUTTER

Steps:

• Heat the oven to 375 degrees. Wash the pike inside out and dry it on paper towels. Cut 2 or 3 diagonal slashes in both sides of the fish so the oven heat can penetrate and cook the fish more evenly. Tuck herb sprigs into each slash. Trim the tail into a neat v shape. Set the fish in an oiled baking dish or roasting pan and sprinkle it with olive oil, salt and pepper. Roast the fish, brushing regularly with more olive oil, until the skin is brown and crisp, 30 to 40 minutes. The fish eye will have turned white and the flesh should no longer be transparent; check it by flaking a bit from the backbone with a fork. Herb Butter: Bring a large saucepan of water to a boil. Discard the stems from the large watercress and spinach and the large stalks from the parsley and chervil. Add the herbs to the boiling water and blanch them by simmering for 2 minutes. Drain, rinse with cold water and pat dry on paper towels. Drain the anchovies and work them in a food processor with the pickle, capers garlic and butter until finely chopped. With the blades turning, slowly pour in the olive oil. The herb butter will be creamy and a lovely shade of green. Add the mustard and season the butter to taste with lemon juice, salt and pepper. To finish, transfer the whole fish to a warm platter and decorate it with lemon wedges. Serve the herb butter in a separate bowl.

PIQUANT ROASTED CHICKEN

Steps:

• Put the first 6 ingredients (for the glaze) into a food processor or blender, and process until a thick paste forms.
• Arrange chicken pieces in roasting pan, top each piece with 1-3 tbsp of glaze, depending on size of piece.
• Roast at 400F 75 minutes, or until juices run clear from dark meat pieces.
• May cover with foil partially through cooking time if glaze is beginning to burn.

PIQUANT CHICKEN

Steps:

• Heat the oil and add the garlic. Cook for 30 seconds.
• Add the chicken and cook for 5 minutes over high heat.
• Add the tomatoes,basil,capers and balsamic vinegar.
• Bring ot the boil, reduce the heat and simmer for 8 minutes,uncovered.
• Stir in the brown sugar and season with salt and pepper.

CHICKEN SAUCE PIQUANT

Steps:

• Drain tomatoes, reserve the juice. Seed the tomatoes completely and chop into various sizes. Set aside.
• Roast bell pepper over open flame until fully charred. There will be some smoke. This CAN be done in a with a broiler, turn the pepper 90 degrees every 5 minutes. After charred, run under running water and rub off as much charred skin as possible. Remove the seeds and interior membrane, and dice the pepper. Set aside.
• In a very large skillet or saut√© pan, melt 1/2 stick of unsalted butter over medium high heat. Add 1/4 cup of extra virgin olive oil. When the butter is melted, add onion and a pinch of kosher salt. Reduce heat to medium. Sweat onion for about 5 minutes, then add garlic, continue to cook over medium heat for another 2 minutes. Add green bell pepper and another pinch of kosher salt. After a few minutes, add tomatoes and basil, parsley, oregano and red pepper flake.
• After 10 minutes, add 1/4 of the tomato juice and continue simmer until reduced. Add another 1/4 tomato juice and simmer until reduced. Add 1/4 cup white wine and deglaze (scrape) the bottom of the skillet.
• While the sauce is simmering, in another non-stick pan, heat 2 TBSP of vegetable oil. Season the chicken breasts liberally with Jambalaya Seasoning. Blacken chicken for about 5 minutes per side (or until fully cooked). Remove chicken from pan and allow to rest 10 minutes.
• After the sauce has reduced, add half of the remaining tomato juice, another pinch of salt, and 1 TSP of sugar. After reduction, add the remaining tomato juice and Tony Chachere's Seasoning to taste. Reduce heat to low.
• In a large pot, bring enough water for the fettucine to a boil. Add salt to the water (this is the only chance you have to season your pasta, take advantage!).
• Slice chicken into strips and add to sauce. Remove from heat.
• Drain fettucine in a collander, do not rinse. After fully drained and noodles to sauce and toss to coat.
• Sprinkle parmesan cheese to top. Serve with garlic bread, or crusty french bread. Enjoy.

THE BEST ROASTED CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
• Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
• Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.

PIQUANT CHICKEN WITH BASIL (OAMC)

Steps:

• Place chicken and remaining ingredients (except for fresh basil) in a large ziplock freezer bag.
• Remove as much air from the bag as possible then label and freeze.
• To serve, remove from fridge to thaw chicken overnight.
• Transfer package contents to an oven proof baking dish.
• Bake for 20-25 minutes or until juices run clear.
• Sprinkle with fresh basil and serve.

CHICKEN BREASTS PIQUANT

Steps:

• Combine the wine, soy sauce, oil and water in a bowl large enough to hold the chicken. Grate the ginger, mince the garlic, and add to marinade with the mustard, sugar and oregano.
• Wash and dry the chicken, and place pieces in the marinade, turning to coat well. Allow to marinate while preparing the rest of the meal.
• Heat a nonstick pan until it is medium hot; spray with pan spray lightly, and brown chicken breast on both sides.
• Add the marinade, cover and continue cooking over medium-high heat until the chicken is cooked, about 10 minutes. Serve with sauce.

CHICKEN SAUCE PIQUANT

Steps:

• Combine all ingredients for spice mix and toss chicken in spice mix, making certain the chicken is evenly coated. Wash your hands.
• In wide bottom pot or Dutch oven, heat oil until it begins to smoke slightly. While waiting, coat the chicken with the flour in a large mixing bowl, tossing the chicken with your hands to make sure it all gets coated well. Shake excess flour off the chicken, reserving the leftover flour.
• Pan fry the chicken over medium heat. Don't crowd the pan with the chicken or it will not get the right color. The pieces should be side by side, not on top of one another. When chicken has reached the desired color, remove it from the pan with a slotted spatula. Most likely you will have to do this in two batches.
• Add the remaining flour to the oil in the pan, and cook over medium heat for about five minutes to make a medium brown roux. Add onions, peppers, garlic and celery, and cook five minutes more. Add the tomatoes, chicken, dried thyme, bay leaves, stock and hot sauce.
• Simmer over low heat for 45 minutes. Serve over rice with freshly diced scallions.