ROASTED CHICKEN WITH FISH-SAUCE BUTTER
Roasting chicken thighs in a hot oven is a hands-off way to achieve two of life's greatest pleasures: crispy skin and golden schmaltz. And you want that chicken fat because it will crisp hand-torn bread into croutons. This meal is made even more lovely thanks to a bold but balanced fish-sauce butter that you whip up on the stovetop while the rest of the meal takes care of itself in the oven. Be sure to start with cold butter; the gradual melting of the fat helps thicken the sauce without breaking it.
Provided by Eric Kim
Categories dinner, weeknight, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees. Pat the chicken dry with paper towels and season lightly with salt and pepper. (The fish-sauce butter is plenty salty, so don't overdo the salt here.) Arrange the chicken skin-side up on a sheet pan and drizzle the oil over the chicken skin, coating it evenly. Roast until the chicken is light gold and the sheet pan is pooling with hot, rendered chicken fat, about 25 minutes.
- Take the sheet pan out of the oven, scatter the bread around the chicken and toss gently to coat in the chicken fat. Place the pan back in the oven and roast until the chicken is golden, crispy and sizzling (you'll hear it), about 15 minutes.
- While the chicken roasts, combine the brown sugar, fish sauce and lemon juice in a small saucepan and bring to a simmer over medium heat. Cook, occasionally swirling the pan or stirring the sauce with a wooden spoon, until bubbling vigorously and the mixture has reduced by about half, 2 to 3 minutes. This part is fun: Turn off the heat and add the butter, constantly swirling the pan or stirring with a wooden spoon, until all of the butter has melted and incorporated into the fish sauce mixture.
- To serve, scatter the cilantro all over the chicken and bread and spoon some of the fish-sauce butter over each chicken thigh, reserving some to add to each plate for dipping the chicken and croutons while eating (which is divine).
CHICKEN IN A SWEET & ZESTY RAISIN SAUCE
This came from a Sun-Maid Raisin advertisement. Use a little less lemon juice if you don't prefer the tang. I added couscous to this dish at the end of cooking, by boiling in some chicken broth and then the couscous.
Provided by yogiclarebear
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large non-stick skillet over medium heat. Brown chicken breasts 3 minutes on each side. Remove and keep warm.
- Add tomatoes, raisins, lemon juice, brown sugar, ginger, cinnamon, and pepper to skillet. Bring to a boil, reduce heat, and simmer 3-5 minutes, or until slightly reduced.
- Add chicken breasts back to skillet. Cover and simmer 10-15 minutes, until chicken is cooked through.
Nutrition Facts : Calories 368.5, Fat 5.8, SaturatedFat 1.1, Cholesterol 98.8, Sodium 341.1, Carbohydrate 39.5, Fiber 2.6, Sugar 30.2, Protein 41
CINNAMON RAISIN CHICKEN
Orange juice and cinnamon lend a pleasant spicy taste to these quick-cooking boneless skinless chicken breasts from Connie Moore of Medway, Ohio. "I frequently serve this unusual combination over rice with broccoli or green beans on the side," she notes.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a skillet, saute onion, garlic, cinnamon and pepper in oil until onion is tender. Add chicken; turn to coat. Cook, uncovered, for 10 minutes or until juices run clear. Add orange juice and raisins. Cook over low heat for 5-10 minutes or until heated through.
Nutrition Facts : Calories 232 calories, Fat 7g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 66mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
CHICKEN WITH RAISINS
I turn to this recipe -- adapted from the French chef Madeleine Kamman, who died in the summer of 2018 - when cool weather is on the horizon. Perhaps it's the dried fruit or chicken braised in a sauce (instead of being striped on the grill) that appeals to the season. But it's an easy winner for those first dinners when fall appears. Though plumped raisins are called for, other dried fruit, like diced figs or quartered prunes work well, too.
Provided by Florence Fabricant
Categories poultry, main course
Time 8h40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place raisins in a bowl, add brandy and set aside to plump overnight or for at least 8 hours.
- Make the chicken: Dry chicken pieces. Heat oil in a sauté pan on medium-high, add chicken, skin side down, season with salt and pepper, and sear until golden brown, 6 to 8 minutes. Turn pieces and brown second side. Scatter shallots over chicken. Add verjus to the pan, cover, reduce heat to low and cook 15 to 20 minutes, basting chicken once, until chicken is cooked through.
- Remove chicken to a dish and cover to keep warm. Add raisins with their brandy to the pan, bring to a simmer for a couple of minutes, then add glace de viande and crème fraîche. Cook for several minutes, until the sauce thickens enough to coat a spoon.
- Return chicken to the pan, baste with the sauce, then transfer the contents of the pan to a warm, rimmed platter and serve.
Nutrition Facts : @context http, Calories 744, UnsaturatedFat 31 grams, Carbohydrate 17 grams, Fat 47 grams, Fiber 1 gram, Protein 44 grams, SaturatedFat 12 grams, Sodium 837 milligrams, Sugar 12 grams, TransFat 0 grams
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