CHICKEN CONNEMARA
Make and share this Chicken Connemara recipe from Food.com.
Provided by Lavender Lynn
Categories Chicken Breast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Saute rosemary, garlic, onion, and mushrooms in olive oil over medium heat, 3-4 minutes.
- Add chicken and saute until chicken is almost done.
- Add bacon, wine and cream. Continue cooking and stirring over medium-low heat until the cream is reduced to a nice smooth sauce, about 7 to 8 minutes.
Nutrition Facts : Calories 687.8, Fat 52.2, SaturatedFat 23.8, Cholesterol 197.7, Sodium 368.9, Carbohydrate 7.6, Fiber 0.6, Sugar 1.9, Protein 29.6
GRILLED CHICKEN SKEWERS WITH TOUM (SHISH TAOUK)
Toum, an intense garlic sauce usually paired with shawarma, is used as both a marinade and a condiment in this chicken dish.
Provided by Kamal Mouzawak
Categories Bon Appétit Summer Dinner Chicken Grill Grill/Barbecue Garlic Lemon Juice Coriander Skewer Kid-Friendly Small Plates Soy Free Dairy Free Peanut Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 14
Steps:
- Toum:
- Pulse garlic, egg whites, and lemon juice in a food processor until smooth. With motor running, very gradually stream in half of the oil (this will help the emulsion stay together). Scrape down sides of processor and continue to process, gradually adding remaining oil, until mixture thickens and becomes light and airy (it should cling to a spoon). Season with salt.
- Do Ahead: Toum can be made 2 days ahead. Cover and chill.
- Chicken and assembly:
- Mix lemon juice, tomato paste, coriander, 1/4 cup toum, and 3 Tbsp. oil in a large bowl to combine. Transfer marinade to a large resealable plastic bag. Save remaining toum for serving.
- Working one at a time, slice chicken thighs in half lengthwise and season generously with salt. Add to bag with marinade, seal bag, and massage marinade into chicken. Chill at least 3 hours and up to 12 hours.
- Let chicken sit at room temperature 1 hour before grilling.
- Prepare a grill for medium heat; oil grate. Thread chicken onto skewers, folding pieces back and forth accordion-style so they pile onto themselves (it should be about 3 strips per skewer). Grill, turning occasionally, until browned and beginning to char in spots, 10-12 minutes.
- Serve chicken on top of pitas, with pickles and reserved toum alongside
GRILLED CHICKEN CAESAR SANDWICHES
With the addition of mayo and cornichons, half of the marinade turns into a Caesar-esque special sauce to slather on the buns.
Provided by Molly Baz
Categories Bon Appétit Dinner Sandwich Chicken Fennel Garlic Grill/Barbecue Basil Pickles Soy Free Peanut Free Dairy Free Tree Nut Free
Yield Makes 4
Number Of Ingredients 13
Steps:
- Whisk mustard, Worcestershire sauce, garlic, 2 Tbsp. lemon juice, and 2 tsp. pepper in a medium bowl. Stream in 1/3 cup oil, whisking constantly until emulsified. Transfer half of marinade to a small bowl, then whisk in mayonnaise and cornichons; season dressing with salt. Set aside.
- Season chicken thighs all over with salt and place in bowl with remaining marinade; turn to coat. Let sit at room temperature, turning occasionally, at least 30 minutes, or cover and chill up to 4 hours.
- Prepare a grill for medium-high heat; lightly oil grate. Grill chicken, turning halfway through, until deeply browned and cooked through, 8-10 minutes. Transfer to a platter and let rest 5 minutes.
- Meanwhile, grill buns, cut side down, until lightly toasted, about 30 seconds. Transfer to platter with chicken.
- Toss sliced fennel, fennel fronds, basil, and remaining 2 tsp. oil and 2 tsp. lemon juice in a medium bowl to combine; season with salt and pepper.
- Spread reserved dressing over cut sides of each bun. Assemble sandwiches with buns, chicken, and fennel salad.
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