Bergen Easter Chicken Recipes

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BERGEN EASTER CHICKEN

Make and share this Bergen Easter Chicken recipe from Food.com.

Provided by LikeItLoveIt

Categories     Lunch/Snacks

Time 50m

Yield 5 serving(s)

Number Of Ingredients 10



Bergen Easter Chicken image

Steps:

  • Remove skin from chicken; rub with salt and pepper.
  • Place chicken in large skillet with melted butter.
  • Brown on all sides.
  • Pour broth over browned chicken.
  • Add sherry.
  • Cover, reduce heat to low.
  • Simmer 35 to 45 minutes or until chicken is tender.
  • Use slotted spoon to place cooked chicken on a platter, keep warm.
  • Add ¼ cup chopped parsley and cream to drippings in pan.
  • Simmer, cook and stir sauce until about 1 cup remains and has a glazed appearance.
  • Stir in cheese only until melted.
  • Pour sauce over chicken.
  • Garnish.

Nutrition Facts : Calories 818.9, Fat 62.2, SaturatedFat 25, Cholesterol 272.8, Sodium 997.9, Carbohydrate 1.8, Fiber 0.2, Sugar 0.4, Protein 57.9

3 lbs chicken, cut in serving piece
1 teaspoon salt
1/2 teaspoon white pepper
2 tablespoons butter
1 cup chicken broth
1/4 cup sherry wine
1/4 cup fresh parsley, chopped
1/2 cup whipping cream
4 ounces cheddar cheese or 4 ounces shredded gjetost cheese
fresh parsley, , chopped (to garnish)

FLORIDIAN CHICKEN

Make and share this Floridian Chicken recipe from Food.com.

Provided by Calista

Categories     Chicken

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 16



Floridian Chicken image

Steps:

  • Sprinkle chicken with salt and pepper.
  • Heat butter and oil in large skillet over medium heat; add chicken.
  • Cook until golden, 4 to 5 minutes on each side.
  • Add carrots, celery, onion, broth, grapefruit juice, sherry and tarragon to chicken; heat to boiling.
  • Reduce heat; cover and cook until chicken is tender, 30 to 40 minutes.
  • Place chicken in center of serving platter.
  • Arrange vegetables around chicken, keep warm.
  • Blend water and cornstarch in small bowl; stir into sauce in skillet.
  • Cook stirring until thick, about 2 minutes.
  • Add grapefruit to cornstarch mixture; cook until grapefruit is hot.
  • Pour the sauce over chicken and vegetables.
  • Garnish with mint leaves.

Nutrition Facts : Calories 598.3, Fat 35.6, SaturatedFat 10.7, Cholesterol 165.6, Sodium 717.6, Carbohydrate 20, Fiber 2.6, Sugar 7.9, Protein 35.4

8 chicken thighs, deboned and skinned
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter or 1 tablespoon margarine
1 tablespoon oil
3 large carrots, cut diagonally into 1/8 inch slices
1 1/2 cups thinly sliced celery
1 medium onion, thinly sliced
1 cup chicken broth
1/2 cup grapefruit juice
1/4 cup dry sherry
1 teaspoon dried tarragon leaves
2 tablespoons water
1 1/2 teaspoons cornstarch
1 grapefruit, peeled and sectioned
fresh mint leaves, if desired

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