chicken

Apr 11 13:57

Roasted Chicken Legs with Vegetables and Arugula

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Ingredients: 

2 whole chicken legs (about 1 pound total)
3/4 pound small boiling potatoes
1 red bell pepper
1 medium onion
1 tablespoon olive oil
1/2 teaspoon dried thyme, crumbled
1 bunch arugula (about 2 packed cups)
1/4 cup dry white wine

Preheat oven to 450°F. Cut chicken legs into thighs and drumsticks and pat dry. Halve potatoes. Cut bell pepper into 1/2-inch-wide strips and onion into 1/2-inch-thick wedges.

In a large flameproof roasting pan toss chicken, potatoes, bell pepper, and onion with oil, thyme, and salt and pepper to taste until coated and arrange in one layer, chicken skin side up. Roast chicken and vegetables 30 minutes, or until chicken is cooked through and golden.

While chicken and vegetables are roasting, discard any coarse stems from arugula and put arugula in a large bowl.

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Apr 11 13:42

Fragrant Green Curry Chicken

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Ingredients: 

6 spring onions, washed and trimmed
4 to 6 medium green chilies, seeded and finely chopped
2 cloves garlic
1 tablespoon fresh ginger root, peeled and finely chopped
1 tablespoon coriander seeds, pounded and crushed
1/2 teaspoon freshly ground black pepper
Sea salt and freshly ground black pepper, to taste
1/2 handful lime leaves, torn
2 lemon grass stalks, trimmed back and finely chopped
2 good handfuls fresh basil on the stalk
3 good handfuls fresh coriander on the stalk
3 tablespoons extra virgin olive oil
4 limes, zested and juiced
4 chicken breasts without bone and skin, each cut into 5 large pieces
16 ounces coconut milk
1 handful chopped pistachio nuts

Put all the green curry paste ingredients in a food processor and whizz to a smooth green paste. Marinate the chicken in a little of the paste for 30 minutes, then add a little oil and the chicken pieces to a hot casserole-type pan or wok. Fry for 4 minutes, then add the remainder of the marinade – it will sizzle and spit. Stir in the coconut milk, bring to the boil and simmer gently for 8 minutes until the chicken is cooked. Season to taste. The flavor should have a kick but be reasonably mellow – very fresh and fragrant.

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Apr 11 13:33

Chickent Tarragon

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Ingredients: 

2 teaspoons seasoned salt
¼ teaspoon pepper
Dash paprika
1 2 ½- to 3-pound ready-to-cook broiler-fryer chicken, cut up
¼ cup butter or margarine
1 medium onion, thinly sliced
1 3-ounce can sliced mushrooms, drained (1/2 cup)
2 teaspoons dried tarragon, crushed
¼ cup water

Combine first 3 ingredients; sprinkle over chicken. Brown slowly in butter; remove from pan. In same pan, cook onion till tender. Move onions aside and place chicken in pan. Add mushrooms and tarragon and spoon with onions over chicken. Add water; cover and simmer till chicken is tender, about 30 to 40 minutes. Makes 4 servings.

Notes: 

Serve with biscuits (Pilsbury or similar) - they're the best part!

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Mar 30 05:44

Chicken Parmesan

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Ingredients: 

1/4 cup extra-virgin olive oil, plus 3 tablespoons
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 cup kalamata olives, pitted
1/2 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
Pinch sugar
Kosher salt and freshly ground black pepper
4 skinless, boneless, chicken breasts (about 11/2 pounds)
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 tablespoon water
1 cup dried bread crumbs
1 (8-ounce) ball fresh buffalo mozzarella, water drained
Freshly grated Parmesan
1 pound spaghetti pasta, cooked al dente

Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.

Preheat the oven to 450 degrees F.

Source: 
Foodnetwork.com
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Mar 30 13:45

Singapore Satay

AppetizersAppetizers
Ingredients: 

2 Tsp. Curry Powder
2 Tsp. Sugar
¼ Tsp. Coriander
¼ Tsp. Cumin
3 Tablespoons Lemon Juice
2 Tablespoons Soy Sauce
2 Tablespoons Oil
1 Garlic Clove, minced
1 to ½ lb. Boneless skinless chicken breasts or thighs, cut into ¾ - inch pieces
16 to 24 (6-inch) bamboo skewers
½ Cup Water
1/3 Cup Creamy Peanut Butter
1 Small Garlic Clove, minced
1 Tablespoon Brown Sugar
1/8 Tsp. Crushed Red Pepper Flakes
1 ½ Tsp. Soy Sauce
¾ Tsp. Lemon Juice

In medium bowl, combine all marinade ingredients; add chicken. Stir to coat. Cover; refrigerate 2 hours, stirring occasionally. Soak bamboo skewers in water at least 30 minutes.

In medium saucepan, combine water, peanut butter, and garlic. Cook over medium heat until mixture boils and thickens, stirring occasionally. Remove from heat; stir in remaining peanut sauce ingredients. Cool to room temperature before serving.

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