CHICKEN AND SWEET POTATOES
This recipe comes from a Williams Sonoma cookbook. We make it quite often. Everyone seems to like it and it's nice to have sweet potatoes in a savory way.
Provided by Jencathen
Categories Whole Chicken
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Position rack in the middle of oven and preheat to 375 degrees F.
- Butter a large baking dish or pan that will hold the chicken and potatoes in a single layer.
- Rinse and pat dry chicken.
- In a sauté pan over medium-high heal, melt 2 tbsp of butter with the oil. When foaming, add half of the chicken and quickly sear until golden, 4-5 mintues on each side. Transfer to the prepared dish. Repeat with the remaining chicken. Arrange the potato slices among the meat.
- Reduce the heat to medium-low and add the shallots. Sauté until translucent, 2-3 minutes. Add half each of the apple juice and stock and stir, scraping up any browned bits. Bring to a boil and pour over the chicken and potatoes. Tuck the sage leaves around the chicken. Sprinkle with salt and pepper.
- Bake until the potatoes and chicken are tender, 45-50 minutes. The meat should be opaque througout. Using a slotted sppon, transfer the chicken and potatoes to a serving dish and cover to keep warm. Using a large spoon, skim off the fat form the juice and pour the juices into a pitcher.
- In a small saucepan over medium-low heat, melt the remaining 1 tbsp of butter. Add flour and cook, stirring, until bubbly, 1-2 minutes. Raise the heat to medium. Stirring constantly, gradually add the remaining 1/4 cup apple juice and stock and pan juices. Stir until the mixture thickens and comes to a boil, 3-4 minutes. Add the cream and cook for a few seconds. Thin, if desired, with apple juice or stock. Adjust seasonings to taste. Pour the sauce over the chicken and potatoes and serve.
Nutrition Facts : Calories 532.6, Fat 37.4, SaturatedFat 13.2, Cholesterol 144.4, Sodium 168.4, Carbohydrate 17.5, Fiber 1.4, Sugar 4.1, Protein 30.8
CHICKEN ROASTED WITH POTATOES, PEPPERS, AND SHALLOTS
Categories Chicken Potato Roast Quick & Easy Rosemary Bell Pepper Winter Shallot Gourmet
Yield Serves 2
Number Of Ingredients 10
Steps:
- In a large ovenproof skillet toss together the shallots, the garlic, 2 tablespoons of the oil, the bell peppers, the chopped rosemary, the potatoes, and salt and pepper to taste. Rub the chicken with the remaining 1 teaspoon oil, the lemon juice, and salt and pepper to taste and arrange it, skin side up, on top of the vegetable mixture. Roast the chicken and the vegetables in the upper third of a preheated 450°F oven for 20 minutes, reduce the temperature to 357°F., and roast the chicken and the vegetables for 15 minutes more, or until the chicken is cooked through and the potatoes are tender. Transfer the chicken and the vegetables with a slotted spoon to a heated platter, stir the broth into the skillet, scraping up the brown bits, and boil the mixture for 1 minute. Strain the liquid through a sieve over the chicken and garnish the chicken with the rosemary sprigs.
CHICKEN THIGHS WITH ROASTED SWEET POTATOES & PARSNIPS
From the Fine Cooking Website. The preparation time includes 1 hour marinating. You can marinate the chicken as soon as you get home from work and cook it in an hour or two. Or you can toss all the ingredients together quickly in the morning and let the chicken marinate in the refrigerator all day. The recipes say to turn the chicken occasionally, but if you're not home during the day, don't worry about that.
Provided by CookGordon
Categories One Dish Meal
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Stir together the oil, mustard, vinegar, 1/4 teaspoons of the salt, and 1/4 teaspoons of the pepper in a large bowl. Add the chicken and toss to coat. Cover with plastic wrap and marinate in the refrigerator, turning occasionally, for at least 1 hour and up to 8 hours.
- Heat the oven to 425°F.
- Arrange the chicken skin side up on one end of a large rimmed baking sheet and drizzle with any remaining marinade. At the other end of the baking sheet, toss together the sweet potato, parsnips, shallots, and the remaining 1/4 teaspoons each salt and pepper. Spread into a single layer. Sprinkle the chicken and vegetables lightly with a little more salt and roast for 20 minute Baste the chicken with the pan juices using a brush and stir the vegetables. Continue to roast, basting and stirring every 10 min., until the chicken is burnished-deeply browned-and the vegetables are tender, about 30 minute more.
- Meanwhile, cook the bacon over medium heat in a large skillet until crisp, 5 to 8 minute Drain the bacon on paper towels. When the bacon is cool enough to handle, crumble it and toss with the parsley.
- When the chicken is done, stir the vegetables and transfer them to a serving bowl with a slotted spoon. Toss with half of the bacon mixture. Baste the chicken and transfer with tongs to a serving platter. Sprinkle with the remaining bacon mixture, and serve hot.
Nutrition Facts : Calories 570.9, Fat 42, SaturatedFat 10.4, Cholesterol 162, Sodium 562.6, Carbohydrate 12, Fiber 1.5, Sugar 2.4, Protein 34.8
PAN-SEARED CHICKEN BREASTS WITH SHALLOTS
Quick, easy sauteed chicken breast recipe with a good sauce to drizzle over rice or mashed potatoes.
Provided by Amy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Melt 1 tablespoon butter and heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, and brown on both sides in the skillet. Cover, and continue cooking 10 minutes, or until chicken juices run clear. Set aside, and keep warm.
- Mix shallots and garlic into skillet over medium heat, and cook until tender. Stir in wine, and cook until heated through. Stir in broth, and continue cooking 5 minutes, or until reduced and slightly thickened. Mix in the remaining butter until melted. Serve the sauce over the chicken.
Nutrition Facts : Calories 292 calories, Carbohydrate 5.5 g, Cholesterol 95.4 mg, Fat 15.8 g, Fiber 0.2 g, Protein 27.3 g, SaturatedFat 7 g, Sodium 187.8 mg, Sugar 1.1 g
ONE-PAN ROASTED CHICKEN AND SWEET POTATOES RECIPE BY TASTY
Here's what you need: small sweet potato, lemon, green beans, olive oil, fresh rosemary, fresh thyme, garlic, salt, ground black pepper, boneless, skinless chicken breast, paprika
Provided by Mercedes Sandoval
Categories Dinner
Time 30m
Yield 1 serving
Number Of Ingredients 11
Steps:
- Preheat oven to 375˚F (190˚C).
- Add the sweet potatoes, lemon slices, green beans, olive oil, rosemary, thyme, garlic, salt, and pepper to a large bowl (or parchment paper-lined sheet tray) and toss until fully coated.
- Season the chicken breast with salt, pepper, and paprika.
- Transfer to a parchment paper-lined sheet tray and place the chicken breast on top of the vegetables (if you tossed your vegetables in a bowl).
- Bake until vegetables are tender and chicken is cooked through, about 20 minutes.
- Enjoy!
Nutrition Facts : Calories 692 calories, Carbohydrate 79 grams, Fat 20 grams, Fiber 16 grams, Protein 55 grams, Sugar 26 grams
CHICKEN AND SWEET POTATO BAKE
My husband thought this was the best invention ever. I like how easy it is.
Provided by Subeedube
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 1h
Yield 2
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Stir the apple, sweet potatoes, onion, nutmeg, cinnamon, ginger, salt, and pepper together in a bowl. Pour into a baking dish and place the chicken breasts on top.
- Bake in the preheated oven until the chicken is no longer pink at the bone and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 575.5 calories, Carbohydrate 77.4 g, Cholesterol 127.9 mg, Fat 6.3 g, Fiber 12.7 g, Protein 52 g, SaturatedFat 2 g, Sodium 270.7 mg, Sugar 24.9 g
HONEY-GLAZED CHICKEN AND SHALLOTS
The combination of a sweet glaze, tangy shallots and pan-roasted chicken makes this a quick but decadent one-pan meal. Caramelizing shallots first, then tossing them with sherry vinegar gives them a pickled but syrupy bite. A little heat from a spicy chile and some freshness from parsley leaves balance this flavorful dish. Serve right off the stove, over cooked grains or alongside a crisp salad.
Provided by Yewande Komolafe
Categories dinner, quick, weeknight, poultry, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pat the chicken dry and season all over with salt. Heat 1 tablespoon oil in a large skillet over medium. Add the shallots and cook, turning frequently, until lightly caramelized on all sides, about 5 minutes. Transfer the shallots to a medium bowl and set aside.
- Add the remaining 1 tablespoon oil to the skillet, and raise the heat to medium-high. Place the chicken skin side down and sear without moving until the skin is golden brown, about 10 minutes. Turn and cook the other side until lightly browned, about 5 minutes.
- Reduce heat to medium-low, and add 1/4 cup water to the skillet. Use a spatula or tongs to loosen any stuck bits. Stir the honey, lime juice, garlic and chile into the liquid around the chicken pieces. Cover with a lid or foil, and cook until the meat is cooked through, about 8 minutes. Uncover, raise the heat to high and cook until the sauce is thickened, about 2 minutes more.
- Toss the shallots with the sherry vinegar and parsley, and season with salt. Serve the chicken with the dressed shallots and spoon the pan sauce over everything.
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