Chicken On The Fly Recipes
BUTTERFLIED CHICKEN
Steps:
- Mix the chopped rosemary, garlic, lemon zest, lemon juice, 1 tablespoon olive oil, 2 teaspoons salt and 1/2 teaspoon pepper together in a small bowl to make a paste.
- Place the chickens on a sheet pan, skin side up, and loosen the skin from the meat with your fingers. Place 1/2 of the paste under the skin of each chicken. Rub any remaining paste on the outside and underside of the chickens.
- Turn the chicken skin side down and scatter the lemon slices and sprigs of rosemary over each chicken. Season with salt and pepper. Roll each chicken up, cover with plastic wrap and refrigerate for at least 1 hour.
- Heat a grill with coals. Spread the coals out in 1 dense layer and brush the grill with oil. Unroll the chickens, place them on the grill and cook for 12 minutes on each side.
HOW TO MAKE CHICKEN FLY
Make and share this How to Make Chicken Fly recipe from Food.com.
Provided by Glory
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Spread wings in a single layer on a jellyroll pan or in a roaster. Bake for 25 to 30 minutes.
- Meanwhile whisk together the rest of the ingredients.
- Drain juices from pan.
- Pour sauce over wings and bake 25 to 30 minutes more.
- I serve these with a green salad, rice and corn.
COOKING ON THE FLY, CHICKEN AND RICE ONE POT MEAL
I was starting to make RR's Chicken Cacciatore "stoup" but realized I had no mushrooms or spinach... I was then thinking of Jambalaya, but realized that I had already used the andouille sausage that I thought was in the freezer.... I like "arroz con gandules" but wanted something to eat for dinner not just have as a side dish...so I put this together and it came out terrific... what a way to stretch a pound of chicken to feed a crowd! (p.s. feel free to substitute the zucchini or just use one green or one red bell pepper. I only used what I had on hand)
Provided by CHRISSYG
Categories One Dish Meal
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat a large pot over medium/high heat, add olive oil and chicken and brown chicken well on all sides.
- Remove chicken from pot with a slotted spoon and add all copped vegetables (except canned tomatoes). Sautee' vegetables and garlic about 3-4 minutes until they begin to wilt.
- Add thyme, canned tomatoes (I usually just squish them in my hands out of the can right into the pot) drained beans, chicken broth, vinegar and rice.
- Bring to a boil, stir and reduce heat to a simmer. Cook on low for 20 minutes, stir once or twice during cooking to prevent sticking. Allow to rest with the lid on about 5 minutes before serving.
- Heap into bowls and serve with a nice salad on the side and enjoy your one pot dinner!
Nutrition Facts : Calories 619.4, Fat 7.1, SaturatedFat 1.5, Cholesterol 53, Sodium 670.3, Carbohydrate 98.7, Fiber 12.5, Sugar 4.4, Protein 39.6
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