Rachael Rays Grilled Beer Chicken With Potato Slabs Recipes

RACHAEL RAY'S GRILLED BEER CHICKEN WITH POTATO SLABS

Steps:

• In a resealable plastic bag, combine the beer, butter, garlic, chili powder, brown sugar and salt.
• Add the drumsticks, seal the bag and let marinate while you proceed.
• Preheat a grill or grill pan to high.
• Microwave the potatoes on high until slightly softened, about 5 minutes.
• Slice the potatoes lengthwise about 1/4-inch thick.
• Drizzle both sides generously with olive oil.
• Transfer the chicken and potatoes to the grill.
• Grill the drumsticks, brushing with the beer marinade and turning occasionally, until the skin is golden and crisp and the juices run clear, 20 to 25 minutes
• Meanwhile, grill the potatoes until grill marks appear, about 3 minutes on each side.
• Transfer to a plate and sprinkle with salt.
• Serve the chicken and potatoes with the lime wedges.

GRILLED CHICKEN THIGHS CACCIATORE WITH SUPER SMASHED GARLIC POTATOES

Steps:

• Heat a grill pan or outdoor grill to high heat.
• Peel up the taters and cut them into small chunks. Place potatoes in a pot and cover with cold water. Cover the pot and bring up to a boil over high heat. Uncover, add salt to season up the potatoes and cook until tender, about 15 minutes.
• In a small pot over medium low heat and add vegetable oil, about 1 tablespoon - just eyeball it. Add 2 tablespoons butter in small pieces. When butter melts into oil, add 4 cloves of chopped garlic. Saute garlic 1 to 2 minutes, then add scallions and remove pan from heat and reserve.
• Heat a medium nonstick skillet over medium-high heat.
• In a large bowl, combine balsamic vinegar, Worcestershire, crushed red pepper flakes, rosemary then whisk in about 1/2 cup extra-virgin olive oil, eyeball it. Turn portobello caps in marinade and transfer to a plate to reserve. Add chicken thighs to remaining marinade and coat evenly. Season 1 side of the chicken thighs, as well as the reserved mushroom caps with salt and pepper then transfer just the thighs to hot grill, seasoned side down. Season the opposite side of the chicken thighs and grill for 6 minutes on each side then transfer to a plate to rest. Add raw marinated mushroom caps to grill and top with a heavy skillet to press down on them as they grill. Cook 3 to 4 minutes on each side until, dark, tender and well-marked.
• While chicken thighs and mushrooms cook, add a tablespoon extra-virgin olive oil, a turn of the pan, to hot skillet. Add remaining 2 cloves of garlic, peppers and onions to the skillet season with salt and pepper and cook, tossing frequently, 7 to 8 minutes. Add tomatoes and parsley to the pan and toss to heat through, about 1 minute then remove from heat.
• Thinly slice rested chicken thigh meat and grilled mushrooms.
• Drain potatoes then return them to the hot pot to evaporate some of the water content. Add the reserved garlic and scallion mixture to the potatoes along with the ricotta, 1/2 cup milk and grated cheese and smash away to combine potatoes with cheeses and milk. Season the super-mashers with salt and pepper.
• Pile up 1/4 of the potatoes on each plate. Top each pile with 1/4 of chicken, mushrooms and sauce and serve immediately. Yum-o!

BEER-BRAISED CHICKEN THIGHS

Steps:

• Pat the chicken thighs dry, and season with salt and pepper.
• Heat 1 tablespoon extra-virgin olive oil in a Dutch oven over medium-high heat, add the chicken and brown on both sides in 2 batches.
• Remove the chicken to a plate and spoon out 1/2 the drippings, and add the andouille sausage. Brown for 2 minutes and then add the onion, celery, pepper, garlic, and thyme, and cook to soften, for about 10 minutes over medium heat.
• Add the flour, stir 1 to 2 minutes, and then pour in the beer and let the foam subside. Stir in the tomatoes, stock, and hot sauce. Let the sauce thicken a bit, and then slide the chicken into the pot and simmer to cook through. Serve with warm crusty bread, or cool and store for make-ahead meal.

BEER CHICKEN

Steps:

• Cut chicken into approximately 1 inch cubes.
• Heat the wok with oil.
• When hot, add the chicken pieces until golden brown. Flip and reduce heat.
• Add the beer to the wok, until it half covers the fish.
• Add all peppers, garlic, ginger, garlic root.
• Increase heat and add pinch of salt, pinch of white pepper, pinch of sugar, 1 tsp oyster sauce, 1/2 tsp soy sauce. Cover and cook 4 minutes.
• Put a pinch of corn starch in water and mix.
• After the 4 minutes, put the tomatoes in the wok and then turn the chicken over. Cook another 3 minutes.
• Add green onions, then add cornstarch water mixture.
• Cook 1 minute and serve.