CHICKEN FRICO WITH GREMOLATA
Steps:
- Preheat oven to 400°F. Sprinkle generous 2 tablespoons cheese on nonstick baking sheet; spread to 3 1/2-inch circle. Repeat with remaining cheese, spacing frico 1 inch apart. Bake until bubbly and golden, about 5 minutes. Remove from oven. Using metal spatula, loosen edges. Let stand 30 seconds. Transfer to platter. DO AHEAD Can be made 1 day ahead. Store at room temperature in airtight container.
- Toss parsley and next 4 ingredients in medium bowl. Set gremolata aside.
- Preheat broiler. Toss chicken and oil in large bowl; sprinkle with salt and pepper. Divide cutlets between 2 baking sheets. Broil 1 sheet until chicken is cooked through, about 5 minutes. Tent pan with foil; repeat with remaining cutlets.
- Place 1 cutlet on plate; sprinkle with 2 teaspoons gremolata. Top with another cutlet; sprinkle with 2 teaspoons gremolata. Top with frico. Repeat with remaining cutlets, gremolata, and frico.
GREMOLATA
This Italian lemon zest condiment, best used as soon as possible, is traditionally made with garlic, but here is also flavored with shallots. Use this mixture when making our Lemon Chicken.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 2/3 cup
Number Of Ingredients 4
Steps:
- On a cutting board, chop lemon zest, garlic, parsley, and shallots until well combined.
ROAST CHICKEN LEGS WITH CILANTRO GREMOLATA
Here is a fast and flavorful dinner of chicken dusted liberally with cumin and served beneath a shower of lime juice, fresh chopped cilantro and garlic. It goes beautifully with rice and beans, though warm, buttered toast does nicely as well.
Provided by Sam Sifton
Categories dinner, weekday, main course
Time 45m
Yield Serves 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 500 degrees.
- Season the chicken aggressively with salt and pepper, then place, skin-side up, in a shallow baking pan and toss with a drizzle or two of the olive oil. Dust with ground cumin and place in the oven.
- Roast the chicken until its skin is crisp and a knife inserted and removed from the flesh of the thigh results in clear juices, about 30 minutes, then remove from the oven and allow to rest for 5 minutes.
- As the chicken cooks, combine the cilantro, lime juice, garlic and the remaining olive oil to make the gremolata. Sprinkle the gremolata over the chicken and serve, ideally with rice and beans.
Nutrition Facts : @context http, Calories 978, UnsaturatedFat 47 grams, Carbohydrate 4 grams, Fat 74 grams, Fiber 1 gram, Protein 71 grams, SaturatedFat 20 grams, Sodium 1060 milligrams, Sugar 0 grams, TransFat 0 grams
CHICKEN STEW 'FRICOT'
A French Acadian recipe. To thicken stew you can add dumplings.
Provided by Sophie
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in cooking pot, brown chicken with chopped onions. Add water to cover. Simmer for 30 minutes.
- Add carrots, potatoes, and savory. Simmer some more until vegetables are cooked. Salt and pepper to taste.
Nutrition Facts : Calories 670.6 calories, Carbohydrate 67.5 g, Cholesterol 132 mg, Fat 23.5 g, Fiber 10.3 g, Protein 47 g, SaturatedFat 7.6 g, Sodium 209.9 mg, Sugar 7.9 g
CRISPY FRICO CHICKEN BREASTS WITH MUSHROOMS AND THYME
The Italian word "frico" describes cheese that is cooked until toasted and crisp - but what results is something like the greatest cheese wafer you've ever had. That technique is applied here to boneless, skinless chicken breasts to give them a boost in flavor and texture. Like any properly cooked protein, the frico exterior will release easily from the skillet when it's ready, so wait for it. Umami-heavy mushrooms are a great accompaniment, but any quick-cooking vegetable will work. Try chopped zucchini or whole cherry tomatoes in the summer, slow-wilting greens like curly kale or mustard greens in fall, or go all in with a ton of onions.
Provided by Dawn Perry
Categories dinner, weekday, poultry, vegetables, main course
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees and place the Parmesan on a plate. Lightly season both sides of the chicken with salt and pepper. Dip chicken in Parmesan and turn to coat, patting to help it stick.
- In a large (12-inch) skillet, heat 2 tablespoons oil over medium-high. Add the chicken and cook, turning once, until golden brown, about 5 minutes per side, adding more oil to the pan as needed. Transfer chicken to a plate.
- Add remaining 2 tablespoons oil to the skillet. Add the mushrooms, onion and herbs, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, tossing occasionally and scraping up any cheese that may be stuck to the pan, until vegetables begin to soften, about 5 minutes. Place chicken on top of vegetables and transfer the skillet to the oven. Roast until chicken is cooked through, 12 to 15 minutes.
- Transfer the chicken to a plate. Add the vinegar to the vegetables and toss to combine; serve with chicken.
ROAST CHICKEN AND VEGETABLES WITH GREMOLATA BUTTER
Steps:
- Thoroughly season the inside and outside of the chicken with Essence. Cover the bird and return to the refrigerator for 1 hour to marinate.
- Preheat the oven to 325 degrees F.
- Place the chicken on the center column of an angel food cake pan with the legs touching the bottom of the pan. Place the cake pan on top of a pizza pan or other flat pan with a small rim to catch any fat or juices which might escape.
- Roast the chicken for 2 to 2 1/2 hours (depending on your oven) until it's a beautiful coppery brown. Meanwhile, cut the potatoes in half widthwise. Place flat side down and have your child cut the halves in half. Repeat so that each potato is cut into 8 wedges. Place in a casserole dish. Repeat the process with the onion. Add the baby carrots. Drizzle veggies with some olive oil and Essence and toss. Cover and place in the oven after the chicken has been cooking for 1 hour.
- When chicken is done, remove from oven and let rest for 10 minutes.
- Gremolata Butter:
- Using a damp washcloth on the counter, set a large bowl on top of cloth to keep bowl from moving around. Place a grater inside the bowl (I use a rubber topped grater with rubber feet for safety). Have your child grate the zest of 2 lemons using the medium holes of the grater. Explain to them that you only want the yellow skin. Have them grate 4 or 5 strokes and turn the lemon. (No matter how careful they will be, some of the pith will get into the bowl. This is not a big deal! It won't ruin the taste. Besides, all you will taste is the love!) Clean off all the zest into the bowl and remove the grater. Next, take a garlic press and have your child press the garlic cloves into the bowl. There is no need to remove the skin from the garlic.
- Place the bunch of parsley on a cutting board. Using a mezzaluna or crescent knife with handles, help your child roughly chop the parsley. Gather the parsley up in a pile and turn the cutting board so they can continue chopping until it's finely chopped. Place the chopped parsley into the bowl. Add the room temperature butter. Mix well and set aside. If making gremolata butter ahead of time, refrigerate until ready to serve.
- Serve chicken and vegetables with a spoonful of gremolata butter on top.
- Combine all ingredients thoroughly
PAN-GRILLED CHICKEN WITH GREMOLATA
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a grill pan over medium-high heat. Remove the tenderloins from the chicken breast and set aside for another use. Brush the chicken lightly with oil, then season the skin with salt and pepper. Place the chicken on the grill skin-side down, and cook until the edges turn opaque, about 6 minutes. (To get nifty cross-hatch grill marks, about half way through cooking reposition the breast about 45 degrees from their original position.) Season with salt and pepper, and turn chicken over, and cook until firm to the touch, about 6 more minutes.
- While the chicken cooks, make the gremolata: Chop the garlic, add the salt, and continue chopping to make a paste. In a small bowl, stir the garlic together with the lemon zest, parsley and olive oil Season with pepper, to taste.
- Slice the breasts, against the grain and serve with the gremolata.
CHICKEN FRANCESE WITH GREMOLATA BY RACHAEL RAY
Another of her dishes from her TV show. I have made this with pounded, boneless pork chops too and it's equally as good.
Provided by Lori Mama
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 300 degrees.
- Prepare pot with boiling water and cook pasta until just done.
- Combine lemon zest, parsley, anchovy if using, garlic. Set aside.
- Put flour in one dish and beaten eggs in another.
- Dredge seasoned chicken in flour and then in egg.
- Heat a large pan to medium high heat and add 3 tablespoons oil and 2 tablespoons butter.
- Fry the meat in mixture until just done.
- Place on a platter in warm oven.
- In pan with remaining oil/butter, add wine/stock/lemon juice.
- Reduce while pasta is cooking.
- Add half of the parsley mixture.
- Melt the remaining 2 tablespoons butter in sauce.
- When pasta is done, drain and add to the sauce in the pan, along with the spinach and basil.
- Warm until vegetables are wilted.
- Place chicken on warmed dinner plates.
- Top each with some of the reserved parsley mixture and serve with the pasta on the side.
Nutrition Facts : Calories 665.3, Fat 29, SaturatedFat 10.5, Cholesterol 200.8, Sodium 381.6, Carbohydrate 55.9, Fiber 3.5, Sugar 3.8, Protein 39.2
GRILLED CHICKEN WITH ORANGE GREMOLATA
Weight Watcher's New Complete Cookbook - 4 PointsPlus per serving Gremolata is an Italian condiment that usually consists of parsley, garlic, lemon zest and olive oil. It can be sprinkled on almost any meat, fish or poultry for a burst of flavor. Don't use the nutrition facts listed by this web site. It includes the chicken skin which you will be removing and discarding after cooking the chicken. If you leave the skin on the points plus value with be much higher.
Provided by Dreamer in Ontario
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Spray grill rack with nonstick spray.
- Preheat grill to medium or prepare medium fire using direct method.
- In the meantime make the gremolita by mixing together parsley, zest, garlic, oil and cumin in small bowl.
- Reserve 3 tbsp of gremolata in cup.
- Gently loosen skin on chicken and spread remaining gremolata on meat under skin.
- Place chicken, skin side down, on cooler portion of grill and cover.
- Turn every 10 minutes, until cooked through (about 30 minutes).
- Remove skin from chicken.
- Place chicken on platter and sprinkle with reserved gremolata.
CHICKEN & LENTIL STEW WITH GREMOLATA
Spruce up a light tomato-based casserole with a generous sprinkling of parsley, lemon and garlic, also known as 'gremolata'
Provided by Good Food team
Categories Dinner
Time 1h5m
Number Of Ingredients 10
Steps:
- Heat half the oil in a large flameproof casserole dish, brown the drumsticks on all sides, then transfer to a plate.
- Add the onions and remaining oil to the pan, and cook for 5 mins or so until soft. Add the lentils, tomatoes, 1 can of water and the stock cube. Return the drumsticks to the pan. Bring to the boil, then turn down the heat, put on a lid and simmer for 30 mins or until tender. Keep an eye on the stew and add a little water if it is drying out. Remove the lid and cook for another 10 mins, or until the sauce has thickened, then season.
- Meanwhile, make the gremolata. Mix the lemon zest, garlic and parsley together. Sprinkle over the cooked stew and serve with a chunk of crusty bread.
Nutrition Facts : Calories 337 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 1.2 milligram of sodium
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