Rachael Ray Drunken Chicken Recipe Recipe For Potato Recipe For Banana

THIS POTATO CHIP-CRUSTED FRIED CHICKEN IS A GIFT

Steps:

• Thoroughly dry the pieces of chicken with paper towels
• Using a food processor or your hands, crush the potato chips and add to a medium bowl
• To the crushed chips, add the paprika, garlic, 1 teaspoon pepper, 1 teaspoon salt, the Cajun seasoning, and brown sugar
• Mix together
• In another bowl, add the flour, the remaining 1 teaspoon each pepper and salt, and the granulated sugar
• Whisk together
• In a third bowl, add the eggs and 1 tablespoon of water
• Blend together with a fork
• Set the three bowls up in the following order: the seasoned flour first, the eggs second, and the chip mixture third
• In a very large cast-iron or heavy skillet fitted with a candy thermometer, add the oil and heat to 325˚F over medium-high heat
• Working with one piece of chicken at a time, dip into the flour bowl first, shaking to remove any excess flour, and then into the egg bowl
• Finally, coat the chicken generously with the potato chip mixture before placing on a baking sheet
• Repeat the process until all the pieces are thoroughly coated
• Working with 2 to 3 pieces at a time, carefully lay the chicken in the hot oil
• Be sure the oil remains around 325˚F by adjusting the heat as needed
• Keep turning the pieces every 2 to 3 minutes per side until they are deep golden brown and an instant-read thermometer registers 165˚F when inserted into the thickest part of the chicken
• Once the chicken is done, remove the pieces from the oil and place on a cooling rack or paper towels
• Season immediately with a pinch of salt while still hot

DRUNKEN CHICKEN ...HEAVY ON THE SAUCE!

Steps:

• Liberally sprinkle the chicken with salt and pepper.
• Heat a large cast-iron or heavy skillet over medium-high heat with EVOO, 2 turns of the pan. Brown the chicken well on both sides and remove to a plate. Add half of the herbs, the garlic, celery, bay leaf, carrots and onions to the skillet, season with salt and pepper, and cook 10 minutes, stirring frequently. Stir in the tomato paste and cook until fragrant, about 1 minute. Next add the wine and the raisins and bring to a bubble. Add the chicken back to skillet and cook, turning occasionally, 30 minutes at a simmer. Serve from the skillet or cool and store for make-ahead meal.
• To serve, top with the remaining herbs and pine nuts and serve with warm bread.

FRENCH CHICKEN IN A POT WITH DRUNKEN JUS AND MASHED CAMEMBERT POTATOES

Steps:

• Remove the giblets, then wash and dry the chicken. Tuck the wings back and underneath the backbone until they stay in place. Season liberally with kosher salt or sea salt and lots of black pepper.
• Preheat the oven to 275 degrees F.
• Heat a large Dutch oven over medium to medium-high heat.
• Add 1 tablespoon extra-virgin olive oil to the hot pot and brown the chicken breast-side down first, turn using a wooden spoon or closed tongs placed in cavity.
• Once the bird has browned on both sides, remove the chicken to a plate and add the onion, celery, carrot, garlic, rosemary, bay leaf, salt, and pepper, and cover the pan. Sweat the vegetables to make a little pan juice, 5 to 6 minutes, stirring occasionally. Place the bird atop the vegetables and cover the pot. Transfer to the oven with the rack at the oven bottom, and roast about 1 1/2 hours, until a thermometer reads a minimum of 165 degrees F at the thickest part of the bird.
• About 15 to 20 minutes before the chicken comes out of the oven, place the potatoes and turnips in a pot, cover with water, bring to a boil, and cook to tender. Drain, and mash with milk, and ripe camembert cheese. Season the potatoes with salt, pepper, and nutmeg, to taste. Cover and turn off the heat to keep potatoes warm.
• Place the chicken on a carving board and cover with foil.
• In a large pot, bring a few inches of water to a boil for the green beans. Salt the water, and boil the beans 5 to 6 minutes for tender-crisp. Drain and dress with butter.
• Pour the pan juices and scrape the solids through a strainer into a bowl and return the pan to stovetop over medium heat. Press down on straining solids to collect all of the pan juices. Add the wine to the hot pan, and scrape up the drippings. Pour in the juices and reduce over a rapid simmer for about 10 minutes to concentrate the flavors. Add the lemon juice and turn off the heat. Transfer to a gravy boat or serving dish.
• Carve the chicken and serve with pan juices, potatoes, and beans.

POACHED CHICKEN

Steps:

• Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.

DRUNKEN SPAGHETTI WITH BLACK KALE

Steps:

• Pour the whole bottle of wine into a pasta pot and add about the same amount of water. Salt the liquid and bring to a boil over medium heat. Add the pasta and cook until just shy of al dente. Heads up: Remove and reserve 1 cup of cooking water just before draining.
• Meanwhile, heat a deep skillet over medium to medium-high heat with the extra-virgin olive oil. Add the pancetta and cook until crisp, 2 to 3 minutes, then add the garlic and swirl it around for 2 minutes more. Add the kale, let it wilt and then season with salt, pepper, and nutmeg, to taste. Add the reserved cooking liquid, drained pasta and the grated cheese. Toss vigorously for at least a full minute, then serve in shallow bowls. Pass the Pecorino to shave over the pasta at the table.

MANNY'S MANLY MEAT SAUCE

Steps:

• Heat a deep skillet or heavy-bottomed pot over medium high heat. Go once around the pan with a slow stream of extra virgin olive oil. Add crushed pepper flakes and infuse oil 10 seconds. Add beef, onions, garlic, and seasonings. Brown meat for 5 minutes; add mushrooms and cook 5 minutes more. Add wine and reduce 1 minute. Add broth and tomatoes to sauce and reduce heat to low. Simmer 5 to 10 minutes to combine flavors. Toss pasta with half of the sauce and serve with extra sauce for topping. Pass grated Parmesan or Romano and warm crusty bread at the table.