A1 Skillet Chicken Recipes

Steps:

• Preheat the oven to 450 degrees F.
• Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
• Distribute the lemon slices in a 12-inch cast-iron skillet and distribute the onion and garlic on top.
• Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
• Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
• Remove the chicken from the oven, sprinkle it with the lemon juice and the leaves of 1 rosemary sprig, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken into quarters, and serve hot with the pan juices, cooked lemon, and onion.

Steps:

• HEAT oil in large skillet on medium-high heat. Add chicken; cook 6 to 7 min. on each side or until done (165°F). Remove from skillet; cover to keep warm. ADD peppers and onions to skillet; cook 3 to 4 min. or until crisp-tender, stirring frequently. Stir in tomatoes and A.1. RETURN chicken to skillet; simmer 3 to 4 min. or until heated through. Serve topped with sauce and parsley.

Steps:

• Preheat the oven to 450 degrees F. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.
• Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
• Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.
• Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
• Per serving: Calories 413; Fat 23 g (Saturated 5 g); Cholesterol 87 mg; Sodium 1,055 mg; Carbohydrate 19 g; Fiber 2 g; Protein 32 g

Steps:

• Pour steak sauce over chicken in shallow glass dish. Refrigerate 1 hour to marinate, turning after 30 min. Remove chicken from marinade; discard marinade.
• Mix flour, pepper and seasoning in resealable plastic bag. Add chicken, in batches; toss to coat.
• Heat oil in skillet on medium-high heat. Add chicken, in batches; cook 10 to 12 min. or until done and golden brown. Drain on paper towels.