Ingredients
- Servings: 4
- 3 1/2 pounds chicken wings
- 2 cups ketchup
- 1/4 cup olive oil
- 1/4 cup orange juice
- 1/4 cup tabasco® brand chipotle pepper sauce
- 4 cloves garlic, grated
- 1 teaspoon salt
Recipe
Preparation Time: 10 mins
Cook Time: 50 mins
Ready Time: 4 hrs
- remove tips from chicken wings and discard. combine remaining ingredients in a bowl and stir until smooth, and divide the mixture in half.
- put the chicken and half of the sauce in a resealable plastic bag, shake to coat well and place in the refrigerator from 3 hours to overnight. reserve the remaining sauce in the refrigerator until ready to serve with wings.
- preheat oven to 350 degrees f. remove the chicken from the marinade and place skin side down, in a shallow baking dish. discard marinade.
- bake for 50 minutes, flipping over half way through baking. increase heat to broil and broil wings until crisped, about 3 minutes. serve immediately with reserved dipping sauce.
Ingredients
- Servings: 6
- 1 (2 to 3 pound) whole chicken, cut into pieces
- 1/2 cup lemon juice
- 1/4 cup light italian-style salad dressing
- 1 clove garlic, minced
Recipe
- mix lemon juice, dressing, and garlic thoroughly in a covered container large enough to hold all the chicken.
- wash and pat dry chicken parts. place in container with marinade, and mix to completely coat. cover. place in refrigerator overnight, turning a couple of times to coat. must marinate for at least 3 hours.
- drain chicken. grill over medium heat till juices run clear.
Ingredients
- Servings: 6
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1/4 cup honey
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 2 pounds bone-in chicken thighs, or more to taste
- salt and pepper to taste
Recipe
Preparation Time: 10 mins
Cook Time: 35 mins
Ready Time: 2 hrs 45 mins
- beat balsamic vinegar, olive oil, honey, thyme, and rosemary together in a bowl until smooth; pour marinade into a resealable plastic bag.
- season chicken thighs with salt and black pepper; add to marinade in plastic bag. squeeze bag to remove air and seal. marinate chicken in refrigerator for 2 to 8 hours.
- preheat oven to 375 degrees f (190 degrees c).
- pour chicken and marinade into a baking dish.
- bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 35 to 40 minutes. an instant-read thermometer inserted near the bone should read 165 degrees f (74 degrees c).
Ingredients
- Servings: 4
- 2 pounds skinless, boneless chicken breast halves - cut into strips
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 3/4 cup dry white
- 1 cup cherry tomatoes
- 1/4 cup pimento-stuffed green olives
- salt to taste
- ground black pepper to taste
Recipe
Preparation Time: 5 mins
Cook Time: 55 mins
Ready Time: 1 hr
- season chicken with salt and pepper.
- in a skillet or saute pan, saute minced garlic in olive oil over medium heat. add sliced breast meat, and brown.
- reduce heat to low. add , cover, and simmer for 35 minutes.
- add olives, and let simmer for 10 minutes more. when ready to serve, add cherry tomatoes for a minute or two. they should not get mushy or split open, just get warm. serve immediately.
Ingredients
- Servings: 4
- 1/2 cup milk
- 1/3 cup all-purpose flour
- 4 skinless, boneless chicken breast halves, pounded to an even thickness
- 3 tablespoons vegetable oil
- 1 tablespoon butter
- 2 cups thinly sliced mushrooms
- 2 tablespoons dry white (optional)
- 1 1/2 cups prepared chicken gravy
- 1 cup half-and-half
- 1 1/2 tablespoons dijon mustard
- salt and ground black pepper to taste
Recipe
Preparation Time: 15 mins
Cook Time: 15 mins
Ready Time: 30 mins
- pour milk into a wide, shallow bowl. spread flour into a separate wide, shallow bowl. dip each chicken breast half into milk to coat; move to the dish with the flour and press chicken into flour to coat entirely.
- heat oil in skillet over medium-high heat. fry chicken in hot oil until golden brown, about 3 minutes per side. remove chicken to a plate; drain fat from the skillet and return to medium-high heat.
- melt butter in the skillet. saute mushrooms in hot butter until softened, about 2 minutes. pour white over the mushrooms. stir gravy, half-and-half, and mustard with the mushrooms; season with salt and pepper. bring the liquid to a simmer and cook for 2 minutes.
- return chicken to the skillet and cook until the chicken is no longer pink in the center and the juices run clear, about 5 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
Ingredients
- Servings: 4
- 4 skinless, boneless chicken breast halves - cut into bite size pieces
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, sliced
- 1 (10.75 ounce) can condensed tomato soup
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 2 tablespoons tomato paste
- 1/2 cup water
- 1 tablespoon dried parsley
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 bay leaf
- salt and pepper to taste
Recipe
Preparation Time: 20 mins
Cook Time: 8 hrs
Ready Time: 8 hrs 20 mins
- place chicken, onion, bell pepper and celery in a slow cooker. in a medium bowl combine the tomato soup, cream of mushroom soup, tomato paste, water, parsley, oregano, basil, salt and pepper. mix well and pour mixture over chicken and vegetables in slow cooker. stir to coat and add bay leaf.
- cook on low setting for 8 hours, until chicken and vegetables are tender.
Ingredients
- Servings: 4
- 1/2 cup all-purpose flour
- 4 cups cornflakes cereal
- 1/2 cup honey
- 1/4 cup milk
- 4 boneless, skinless chicken breast halves
Recipe
Preparation Time: 20 mins
Cook Time: 25 mins
Ready Time: 45 mins
- preheat oven to 350 degrees f (175 degrees c). lightly grease a medium baking dish.
- place the flour in a small bowl and the cornflakes in a medium bowl. in a separate small bowl, mix the honey and milk. dredge chicken in the flour, dip in the honey mixture, and thoroughly coat with the cornflakes.
- arrange chicken in the prepared baking dish. bake 25 minutes in the preheated oven, or until no longer pink and juices run clear.
