Rustic Chicken With Carrots And Onions Recipes

RUSTIC CHICKEN WITH CARROTS AND ONIONS

Steps:

• Combine all the ingredients for the flavored oil in a cold skillet.
• Cook on medium heat until the garlic and shallots are golden brown. Strain.
• Reserve the flavored oil and use for salad dressing, or to cook other dishes. It has such an amazing, in depth flavor.
• Wipe out the skillet, you'll use it to cook the rest of the meal.
• Prepare the chicken thighs. I cut out all the fat from the chicken thighs. Cover with plastic wrap and pound to an even thickness. Season with salt and pepper on both sides.
• Heat 2 Tablespoons of the flavored oil, red wine vinegar and lemon juice in the same large skillet on medium high heat.
• Dredge the chicken in flour and place in the skillet.
• Cook until golden on both sides.
• Top with the onions, season with salt and pepper.
• Add the carrots on top of the onions and season with salt and pepper also.
• Pour in the chicken broth, until it barely covers the food.
• Cover and continue simmering for about 30 minutes until the carrots are tender. If you use regular baby carrots, you will need to cook it longer. I would just use regular carrots and cut them to the correct size or cut the baby carrots in half.
• Using a slotted spoon, remove the chicken and vegetables to your serving dish (I like serving this on top of rice).
• Meanwhile, take the remaining juices from the pan, strain them and make sure you have at least 1/2 a cup. Add more chicken broth if necessary.
• Return to the same skillet and add the cream cheese. Yep, we just made the whole meal in one skillet! I'm always up for less dishes to wash:). Melt the cream cheese in the broth, constantly whisking, to have a smooth consistency.
• Pour over the chicken and vegetables and garnish with minced parsley.

RUSTIC CHICKEN STEW

Steps:

• In a large saucepan, bring broth to a low simmer and add bay leaves and chicken thighs. Simmer for 20 minutes. Remove chicken with a slotted spoon and coarsely chop when cool enough to handle. While chicken is cooling, add carrots and potatoes to broth. Add chicken when chopped.
• Meanwhile, melt butter over medium heat in a non-stick frying pan. Add onion, celery and mushrooms and sauté until soft, about 5-7 minutes, stirring occasionally. Stir in thyme, parsley, and flour. Stir until flour is absorbed and add mixture to broth.
• Simmer stew for 15 to 20 minutes or until your potatoes and carrots are almost cooked to your preference. Add beans and milk or cream and let heat for 5 minutes. Add salt and pepper to taste. Remove bay leaves and serve!

RUSTIC ROASTED CHICKEN

Steps:

• Preheat oven to 425*F.
• Toss the potatoes, carrots, parsnips, shallots, mushrooms, and garlic with the oil and a generous pinch of salt and pepper in a large roasting pan.
• Cut the lemon inhalf, and rub the chickens with the lemon flesh and then the butter; season the birds generously with salt and pepper.
• Place half a lemon and two sprigs each of tarragon, rosemary and thyme in the cavity of each chicken.
• Arrange the chickens on top of the vegetables, and roast in the lower half of the oven for 45 minutes to 1 hour, or until the chickens are cooked and the skin is crisp, basting the chickens every 20 minutes.
• If the birds are not crisp, increase the oven temperature to 475*F for the last 10 to 15 minutes of cooking.
• Remove from the oven, cover the chickens loosely with aluminum foil, and allow the chickens and vegetables to rest in the pan for 20 minutes.
• Remove the chickens and vegetables to a platter, pour off the fat in the pan, deglaze with the wine or broth and season to taste with salt and pepper.
• Sprinkle the carved chicken and vegetables with the sea salt and serve with the pan juices.

ROASTED CHICKEN BREASTS WITH CARROTS AND ONION

Steps:

• Preheat the oven to 450°F. Place the chicken on a rimmed baking sheet. Arrange the carrots, garlic, and onion around the chicken; season the chicken and vegetables generously with salt and pepper. Roast for 10 minutes.
• Toss the prunes with the vegetables. Continue roasting until the chicken is cooked through and the vegetables are tender, 15 to 20 minutes more. Serve the chicken and vegetables over the couscous, if desired.