Best Chicken Recipes

Sunday, March 1, 2015

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

1 preheat oven to 450. set large skillet (with steep sides to minimize spattering) over med-high heat. add 2 t. oil and wait a minute. when it is good and hot, place chicken in skillet, skin side down. cook undisturbed for about 5 minute or until nicely browned. (for breasts, it was only 4 minutes.) turn and cook for 3 minutes on the other side. season with salt and pepper if desired.
2 place chicken in oven. cook for 15 to 20 minutes or untl just about done (juices run clear and there will be the barest trace of pink near bone). transfer chicken to an ovenproof platter. place in oven. turn off oven and leave door slightly ajar.
3 pour off most of the cooking juices from skillet. place over med-high heat. add scallions. cook, stirring, until tender about 2 minutes. add vinegar. raise heat to high. cook for 1 or 2 minutes until the powerful smell has subsided somewhat. add 1/2 cup water. cook another 2 minutes, stirring until it's slightly reduced and somewhat thickened.
4 return chicken and any accumulated juices to skillet. turn chicken in sauce. serve immediately.
5 paul bocuse poulet au vinaigre: in step 1, brown chicken in 1 stick butter. in step 3 add 3 t. butter to reduced vinegar sauce, stirring until it thickens.

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

1 heat oil in a large skillet over medium-high heat.
2 season chicken evenly with 1 teaspoon salt and pepper.
3 add chicken to pan; sauté 4 minutes on each side or until brown. remove chicken from pan.
4 add okra to pan; cook two minutes. stir in okra, broth, tomatoes and sugar; bring to a boil.
5 gently place chicken in tomato mixture. reduce heat, and simmer 20 minutes or until chicken is done, stirring occasionally.
6 remove about 1/4 cup hot broth from pan; stir vinegar and flour into broth mixture. return broth mixture to pan; bring to a boil. cook 1 minute or until sauce is slightly thick.

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

1 mix seasoning with fresh lime juice and oil together in a bowl.
2 place chicken in a reseable plastic bag and pour marinade to coat chicken breast well.
3 refrigerate 30 minutes or more. (i usually put this together in the morning and let it merry all day).
4 spray cooking oil on grill. remove chicken from marinade, and discard.
5 grillchicken 10 minutes or until cooked through.

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

1 combine milk and egg in medium bowl; set aside.
2 combine flour, garlic salt, paprika, pepper and poultry seasoning in paper or plastic bag. add a few pieces of chicken at a time. shake to coat.
3 dip chicken in milk-egg mixture. shake second time in flour mixture. skillet or deep fry in crisco (see below).
4 to skillet fry, heat 1/2 to 1-inch crisco to 365° in electric or in large heavy skillet on medium-high heat. brown chicken on all sides. reduce heat to 275° or medium-low heat. continue cooking until chicken is tender about 30-40 minutes. do not cover. turn chicken several times during cooking. drain on paper towels.
5 to deep fry, heat 2 or 3-inches crisco to 365° in deep fryer or deep saucepan. fry chicken for 15-18 minutes. drain on paper towels.
6 for extra spicy chicken, increase black pepper to 2 teaspoons and poultry seasoning to 1/2 teaspoon.

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

1 heat a large saucepan over medium-high heat. add oil to pan; swirl to coat.
2 add bell pepper, sausage and garlic to pan; saute 3 minutes or until bell pepper is tender, stirring occasionally.
3 add broth and tomatoes; bring to a boil.
4 stir in shrimp and beans; cover, reduce heat, and simmer 6 minutes or until shrimp are done.
5 sprinkle with parsley.

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

1 for the sauce: heat oil in heavy large saucepan over medium heat. add onions; saute until tender and beginning to turn golden, 10 to 12 minutes. add dried cherries, wine, and vinegar; boil 30 seconds. add chicken broth; bring to boil. reduce heat to medium; simmer until sauce is reduced to 2/3 cup, 4 to 5 minutes. (do ahead: can be made one day ahead. cool slightly, cover, and chill).
2 for the duck: finely grind fennel seeds and aniseed in spice mill; transfer to bowl. whisk in pepper and next 3 ingredients.
3 using sharp knife, score duck skin diagonally to create 3/4 inch diamond pattern (do not cut into meat). sprinkle both sides of duck with fine sea salt and spice mixture.
4 heat heavy large skillet over medium-high heat. add duck, skin side down, to skillet. cook until skin is browned and crisp and fat is rendered, about 7 minutes. spoon off some of the fat from pan. turn duck over; cook until browned and cooked to desired doneness, about 3 minutes for medium-rare. transfer to plate; tent with foil.
5 meanwhile, rewarm sauce. whisk in 3 tb butter. season sauce with salt and pepper.
6 melt 1 tb butter in heavy large pot over medium heat. add spinach and garlic. sprinkle with salt and pepper; toss until wilted, about 2 minutes.
7 slice duck breasts. divide spinach among plates. place 1 sliced duck breast atop spinach on each plate. spoon sauce over; sprinkle with toasted pine nuts.