Sunnys Pumpkin And Chicken Bites With Sunnys Creme Fraiche Dipping Sauce Recipes

THE STANDARD GRILL MILLION DOLLAR CHICKEN

Steps:

• The day before you plan to cook the chicken, season it well inside and out with salt and pepper. Stuff the cavity of the chicken with the garlic, 1 of the lemons, the bay leaf and thyme. Refrigerate.
• (The bird can be trussed with butcher twine if you are so inclined, but it is not necessary.)
• On the day/night you plan to cook the bird, take the chicken out of the refrigerator 30 minutes before you plan to roast it. Preheat the oven to 425 to 450 degrees.
• In a pan large enough to accommodate the chicken, oil the pan lightly with olive oil, place the piece of sourdough in the center of the pan and then put the chicken on top of the bread.
• Drizzle the bird with olive oil or brush with butter (we use olive oil at the Grill).
• Place the pan in the oven and roast for 40 to 50 minutes, basting it every 12 to 15 minutes with the fat and drippings that render from the bird.
• White the chicken roasts, assemble the glaze by combining all of the ingredients and whisking them together.
• When the chicken is almost done (the juices are running pink and/or the legs are beginning to wiggle a bit when you give them a shake), take a pastry brush and slather on a bit of the creme fraiche glaze. The glaze will begin to caramelize. Brush on another layer and let this last glazing caramelize.
• At this point the chicken should be cooked through and nicely golden brown. The sourdough underneath the chicken will be nicely browned and crisped on the side in contact with the pan, and moist and juicy on the side in contact with the chicken. Let the chicken rest for 10 minutes before cutting it into serving pieces. Cut the sourdough into 2 to 4 pieces and serve with the chicken.
• Garnish with lemon wedges and sprinkle it with Maldon salt.
• (Alternatively, you can roast the chicken almost entirely through. Let it rest, split it in half and then glaze it with the creme fraiche under the broiler, brushing with the creme fraiche until you achieve golden brown, crackling skin.

MINI PUMPKIN SAGE BALLS WITH BALSAMIC CREME FRAICHE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Heat canola oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic, and cook 2 minutes until softened, then stir in the chopped sage, and cook 2 more minutes. Scrape into a large bowl, and stir in the pumpkin puree, bread crumbs, eggs, salt, and black pepper until combined. Roll the mixture into 1 1/2 inch balls, and place onto the greased baking sheet.
• Bake in preheated oven until firm and hot, about 15 minutes.
• Meanwhile, heat the frying oil to 350 degrees F (175 degrees C), and add the sage leaves. Fry until the bubbles begin to subside and the leaves are crispy. Remove the leaves, and drain on a paper towel-lined plate. Prepare the dipping sauce by stirring together the sour cream, whipping cream, sugar, and balsamic vinegar until smooth. To serve, sprinkle the pumpkin balls with fried sage leaves and serve with the dipping sauce on the side.

HONEY, MUSTARD & CRèME FRAîCHE BAKED CHICKEN

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix together the crème fraîche, mustard, garlic and stock with some seasoning. Arrange the chicken, skin-side up, in a roasting tray just large enough for the chicken and vegetables.
• Tuck the potatoes and beans in between the chicken pieces. Pour over the stock mixture then season the chicken and drizzle with honey. Cook for 40-45 mins until the chicken is cooked through and the potatoes tender. Scatter over the tarragon before serving

CREME FRAICHE CHICKEN

Steps:

• Cube chicken and sprinkle with salt and pepper.
• Melt butter in a medium skillet, add chicken and cook until chicken is no longer pink and lightly browned.
• Stir in garlic and onions and continue to cook until onions are translucent, add mushrooms and saute until soft.
• Remove chicken mixture from pan and add white white to deglaze pan.
• Cook until most of wine has evaporated, stir in chicken mixture, basil and creme fraice.
• Stir and heat on low until thoroughly heated.
• Serve over fresh cooked pasta, garnish with remaining 2 tablespoons creme fraiche and freshly grated cheese.
• Serve immediately.

SUNNY'S LEMON CURRY CHICKEN

Steps:

• Put first 7 ingredients in small covered container.
• Let sit overnight, at room temperature.
• Dip chicken pieces in egg.
• Next dip in cornflake crumbs.
• Place skin side down on a piece of tinfoil on pan. (easier for cleaning pan)
• Bake 400 degrees for 1/2 hour - turn and BASTE with sauce for another 1/2 hour or until chicken is tender.

MINI PUMPKIN SAGE BALLS WITH BALSAMIC CREME FRAICHE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Heat canola oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic, and cook 2 minutes until softened, then stir in the chopped sage, and cook 2 more minutes. Scrape into a large bowl, and stir in the pumpkin puree, bread crumbs, eggs, salt, and black pepper until combined. Roll the mixture into 1 1/2 inch balls, and place onto the greased baking sheet.
• Bake in preheated oven until firm and hot, about 15 minutes.
• Meanwhile, heat the frying oil to 350 degrees F (175 degrees C), and add the sage leaves. Fry until the bubbles begin to subside and the leaves are crispy. Remove the leaves, and drain on a paper towel-lined plate. Prepare the dipping sauce by stirring together the sour cream, whipping cream, sugar, and balsamic vinegar until smooth. To serve, sprinkle the pumpkin balls with fried sage leaves and serve with the dipping sauce on the side.