And please type out/copy and paste the recipe from a website.
No links please!
Thanks!Does anyone have any good chicken recipes?
These are some I have tried...I have about 400 chicken recipes, haven't tried them all...yet
Two-Skillet Herb-Roasted Chicken with Oven Fries Created by Michel Nischan From the June, 2004 issue of O, Makes 4 servings
Chef Michel Nischan says that cooking chicken in two separate skillets really speeds up the process!
1 (3- to 3 1/4-pound) chicken
1 bunch thyme
1 bunch sage
1/4 tsp. freshly ground pepper
1/2 tsp. salt
6 medium Yukon gold potatoes, thinly sliced
1 tablespoon grapeseed or canola oil
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1 small onion, finely diced
(3-inch) rosemary sprigs
6 sage sprigs, with 3 to 4 leaves each
Canola oil nonstick cooking spray
Preheat oven to 425°F with a 10-inch cast-iron skillet inside. Remove giblets and neck. Rinse chicken with cold water; drain, then pat dry with paper towels. Butterfly by cutting along both sides of the backbone with kitchen scissors; discard backbone. Lay chicken out flat, skin side down. With the heel of your hand, firmly press breastbone to flatten chicken; turn skin side up.
Divide thyme and sage each into 4 equal portions. Loosen skin from chicken over breasts and thighs; insert thyme under skin over each breast and thigh.
Over medium-high flame, heat a 12-inch cast-iron skillet. Season chicken with salt and pepper. Place chicken skin side down in skillet with leg portion closest to the handle. Cook until skin is lightly browned, about 4 minutes. Turn chicken over; place sage on each breast and thigh. Remove 10-inch skillet from oven; place on top of chicken (bottom down) so handles match.
Pan-roast chicken 30 minutes. Remove top skillet. Cook chicken 10 more minutes. It is done when meat thermometer inserted in thickest part of thigh (without touching the bone) reads 175° to 180° and juices run clear when pierced with a sharp knife. Let chicken stand 10 minutes before carving. To make the fries, preheat oven to 400°F with a 12-inch cast-iron skillet inside. In a large bowl, toss potatoes, 2 tsp. oil, 1/4 tsp. salt, and pepper.
Brush hot skillet with remaining 1 tsp. oil. Place potatoes in skillet. Oven-roast them until browned on bottom, about 20 minutes. Turn them over and sprinkle with onion. Lightly coat rosemary and sage sprigs with cooking spray; add to potatoes. Oven-roast potatoes until browned and tender, 15 to 20 minutes. Sprinkle with remaining 1/4 tsp. salt. Stack potatoes with herbs on a warm platter.
BALSAMIC SOY-GLAZED CHICKEN WINGS
Roasting the wings before tossing them with this tangy glaze is our secret to getting crisp skin.
4 lb chicken wingettes
2 TB olive oil 1/2 tsp salt
1/2 tsp black pepper
3/4 cup balsamic vinegar
1/4 cup soy sauce
2 tsp sugar
1 TB unsalted butter
Put oven racks in upper and lower thirds of oven. Line 2 large shallow baking pans (17 by 11 inches) with foil. Put pans in oven and preheat oven to 500°F.
Pat wings dry, then toss with oil, salt, and pepper in a large bowl and divide between preheated pans, spreading wings in 1 layer. Roast, without turning, until golden and tender, about 35 minutes.
While wings roast, simmer vinegar, soy sauce, and sugar in a 1- to 1 1/2-quart heavy saucepan, stirring occasionally, until reduced to about 1/3 cup, 12 to 14 minutes. Remove from heat and stir in butter until melted.
Remove roasted wings from oven and let stand in pans 1 minute (to make wings easier to remove from foil), then transfer with tongs to a clean large bowl.
Pour balsamic mixture over wings and toss to coat well. Let stand 5 minutes, then toss again.
Cooks' note: To make wingettes from regular chicken wings, cut off and discard tips from chicken wings with kitchen shears or a large heavy knife, then halve wings at joint. Makes 4 (main course) or 6 to 8 (snack) servings. GourmetDecember 2006
Moroccan-Style Lemon Chicken with Spiced Carrots serves 4
Slice half of the lemon as thinly as possible so that it's ultra tender after cooking and can be eaten with the roasted chicken and carrot ribbons.
1 lemon, halved
6 large carrots, cut lengthwise into ribbons with a sturdy vegetable peeler
1/4 cup extra-virgin olive oil
1/2 tsp coriander seeds, crushed
1/4 tsp cumin seeds
Pinch of cayenne pepper
8 skinless, boneless chicken thighs, fat trimmed
Freshly ground pepper
2 TB chopped cilantro
Preheat the oven to 500°. Slice half of the lemon crosswise as thinly as possible; discard any seeds. Squeeze 1 1/2 tsp of juice from the remaining lemon half.
In a 9-by-13-inch baking dish, toss the carrots with 3 TB of the oil, the coriander and cumin seeds, the cayenne and lemon juice. Season with salt. Spread the carrots in an even layer and roast for about 7 minutes, stirring after 4, or until just tender.
Brush the chicken thighs with the remaining 1 TB of oil and set them on the carrots. Season with salt and pepperDoes anyone have any good chicken recipes?
Particulier Poulet Fri (Special Fried Chicken) w/ Gravy and Side Dish “Coleslaw”
Ingredients:
Coating:
1whole small chicken
½ cup red wine, i prefer novelino red wine
1 pack breading mix
2 eggs
3 tbsp. Fish sauce (patis)
½ cup fresh calamansi juice or
1/4 cup fresh lemon
cooking oil for deep fried.
Gravy:
4tbsp. Butter
4tbsp. Flour
2 cups stock
Mashed Potato:
2 pounds baking potatoes, peeled and quartered
2 tbsp. Butter
1 cup half of half (half milk %26amp; half cream)
salt %26amp; pepper to taste
Side Dish: Coleslaw
8 cups finely chopped cabbage (1 head)
¼ cup finely grated or chopped carrots
¼ cup finely grated green bell pepper
¼ cup finely diced onions
½ cup mayonnaise
½ cup buttermilk
1/3 cup sugar
salt %26amp; pepper to taste
Procedure:
Coating: First, wash the chicken, then put into a large mixing bowl. Next, put the breading mix directly into the chicken, then mix well. Put the fish sauce, and calamansi, mix well. Then the egg, mix again. Lastly, pout the red wine, and then mix well until the chicken is well coated.
When the chicken is well coated, deep fried in a deep pan. Prick the chicken with a fork or stick, so the inside of the chicken will be cooked. Wait until golden brown, or until its ready.
Gravy: in a skillet or saucepan, melt butter. Do not allow butter to brown. Sprinkle flour across butter. Blend to make a roux, a creamy, buttery paste. Little by little, add stock. Simmer until thickened. Frozen stock is very handy here, adding a block of frozen stock melts bit by bit, so it's easy to make sure it blends smoothly – no lumps.
Mashed Potato: bring a pot of salted water to boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain. In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into the potatoes until smooth and creamy. Season with salt and pepper to taste.
Coleslaw: finely chop the cabbage and put in a large mixing bowl. Add the other ingredients and mix well. Put it in a half galon plastic ice cream container and refrigerate covered, wait for several hours, for the flavor blend and allow the sugar to bring out the juices. Serve with separate bowls.
Oak Town Vinegar Chicken
• 6 tablespoons olive oil , divided
• 2 medium yellow onions, julienned
• 2 Anaheim chiles, cleaned and julienned
• 6 boneless, skinless chicken thighs
• 3/4 cup minced garlic, divided
• 8 ounces beer
• 8 ounces chicken stock
• 2 tablespoons all-purpose flour
• Salt and freshly ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• 1/2 cup red wine vinegar
• 3 tablespoons green onions, sliced
Directions
In large saute pan over medium heat add 2 tablespoons oil, onions, chiles and saute for 3 minutes until translucent. Add chicken thighs and lightly brown. Add 1/4 cup garlic and saute. Deglaze with beer and chicken stock. Cook for 3 to 5 minutes, until chicken is 3/4 of the way cooked. Remove chicken from saute pan, and let cool, reserve pan and braising broth.
In medium saute pan heat another 2 tablespoons olive oil and lightly caramelize remaining 1/2 cup garlic. When done, remove from heat, and let cool.
In medium mixing bowl, combine, flour, salt and pepper, oregano, paprika, and chili powder. Combine thoroughly, add cooked garlic and mix into a paste.
Take cooled, cooked chicken and press paste on to the chicken. Heat remaining 2 tablespoons of olive oil in garlic pan, and gently place chicken in the pan. Lightly brown chicken on both sides.
Simmer reserved braising broth and add red wine vinegar. When chicken is cooked on both sides, pour vinegar broth over chicken and let simmer for 3 to 5 minutes.
Garnish with green onions
White cheese chicken lasagna - It has a white cheese sauce that's wonderful!
INGREDIENTS
9 lasagna noodles
1/2 cup butter
1 onion, chopped
1 clove garlic, minced
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 cups ricotta cheese
2 cups cubed, cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
1/4 cup grated Parmesan cheese for topping
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly.
Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
Bake 35 to 40 minutes in the preheated oven.
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Use gilled chicken as topping
*****10-Minute White Pizza*****
1 package thin crust prepared pizza shell or prepared focaccia, 16 ounces
Extra-virgin olive oil, for drizzling
3 large cloves garlic, minced
2 cups shredded mozzarella (found in dairy aisle)
1 cup shredded provolone (found in dairy aisle)
1/4 cup grated Parmigiano Reggiano or Romano (a handful)
15-ounce artichoke hearts in water, -- use chicken
1/4 cup chopped parsley
Preheat oven to 500 degrees F.
Put the pizza shell or focaccia onto a pizza pan or cookie sheet. Drizzle shell with oil and scatter minced garlic over shell to edges. Cover the pie with a layer of all 3 cheeses combined and work all the way to the edge of the shells. Top with artichoke hearts. Cook 6 to 8 minutes, until cheeses have melted and begin to bubble. Remove from oven and garnish with parsley. Cut pie with pizza wheel or knife into bite-size squares and serve.
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Chicken Spaghetti
1 cup onion, chopped fine
1 cup celery, chopped fine
2 tablespoons butter
3 - 4 cups cooked chicken, cubed
1 can cream of mushroom soup
1 can cream of chicken soup
1 pound Velveeta Cheese, cubed
1 jar pimentos, drained
salt and pepper
12 ounces spaghetti, cooked and drained
In large skillet over medium high heat, melt butter. Sautee onion and celery until transparent.
Combine all ingredients in large bowl and mix well. Transfer to large baking dish. Cover and seal well with heavy duty aluminum foil.
Bake in 350 degree oven for 30 minutes or until bubbly and heated through
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Light Dessert
Chocolate stuffed french toast
Ingredients:
French bread
chocolate chips or chunks/morsels/etc
5 eggs
1 C milk
1 ts each cinnamon %26amp; vanilla
The night before you want to serve this:
Cut a loaf of French Bread into very thick slices. In each slice make a 3/4'; cut to make a pocket. Spoon 2 heaping ts chocolate into the pocket. Close pocket with a pinch of the bread.
Place into greased 9x13'; baking dish. Mix up the eggs, milk %26amp; cinnamon/vanilla. Cover %26amp; refrigerate overnight.
Preheat oven to 400F. Bake 20-25 minutes uncovered.
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3-4 chicken breasts
2-3 cups flour
2tbsp paprika
1tbsp “oregano”
2tbsp garlic salt
1tbsp black pepper
3 pinches minced thyme
2eggs
1-2 cups panco
½ cup parmisan cheese (for better taste use pecerino romano!)
Divide flour and eggs into separate bowls. Break eggs into one and whip eggs add thyme into egg wash. In flour bowl add panco and flour into bowl and combine with herbs and spices. Next take raw chicken breaks dunk in glour mixture. Once coverd in flour dunk in egg mixture. Next dunk in flour mixture again and place in frying pan (needs large amounts of oil almost half the depth of the pan). Finish the rest of chicken breast and place in pan. Once finished with that let the chicken breast cook in oil for several minutes and flip. Wait until chicken is 160-165 degres farenheit to take out of oil. Wait several minutes to cool and enjoy.
( this recipie I made from my grandmas so thank you again grama)
Lemon Pepper Chicken
Whisk together:
1/4 c. vegetable oil
1/4 c. lemon juice
generous t. ground pepper
1 t. sea salt
Place 4-6 chicken breasts, thighs, or whatever chicken pieces you prefer into a large zip-loc bag, Pour the above mixture over it, tightly close the bag and shake until all pieces well covered. Leave in the fridge for an hour or more. When ready to cook, place on foil lined cookie sheet and place in 350 degree oven for 45 - 60 minutes or cook on hot grill.
Fast easy and economical.
Serve with cooked rice, green salad and crusty bread.
Red Chile Chicken and Rice
Ingredients
2 tablespoons vegetable oil
1 lb boneless skinless chicken breast
1 teaspoon salt
2 1/2 tablespoons ground dried ancho chile powder
1 medium onion, diced 1/4 inch
1 cup white rice
4 garlic cloves, peeled and finely diced
1 1/2 cups chicken broth
15 ounces black beans, drained and rinsed
1/4 cup chopped green onion (optional) or cilantro (optional)
1/2 cup salsa (optional)
4 tablespoons sour cream (optional)
http://www.recipezaar.com/red-chile-chic…
Those people haven't made that stuff..
Chicken
cream of chicken soup
milk
cheddar cheese, shredded
salt
peppper
garlic powder
rice
broccoli
mix, bake 350 for 30
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