CHICKEN WITH MUSHROOM DEMI-GLACE AND FIGS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h25m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Place the dried shiitakes into a small bowl and cover with hot water for about 30 minutes to allow them to re-hydrate.
- Rinse the chicken to remove any residue and pat dry with paper towels. Rub the mesquite seasoning onto all the chicken parts. Preheat oven to 350 degrees F. In a large saute pan, brown the chicken on all sides and place on a baking sheet. Transfer the chicken to the oven and bake until the juices run clear and the chicken is fork tender, about 35 minutes. Remove from oven and let rest.
- While the chicken is in the oven, prepare the tomato demi-glace.
- Heat the canola oil in a medium saucepan over medium-high heat and saute the red onion, celery and garlic until they begin to caramelize lightly, being careful not to burn them. Deglaze the pan with the red wine, and when most of the alcohol has evaporated, add the vegetables, stock, tomatoes, parsley leaves, and thyme. Return to a gentle boil and let the liquid reduce by half, then strain into a small bowl.
- Strain the mushrooms through paper towels to reserve the soaking liquid. Use 1/2 cup of the mushroom soaking liquid in a small saucepan to make the sauce by whisking in the demi-glace. Heat for a few minutes to let the flavors integrate. Remove from heat and fold in the mushrooms.
- Cut the figs in half lengthwise. Arrange the chicken on serving dish, spoon some sauce on top and garnish with figs.
COPYCAT FRIED CHICKEN SANDWICH
I tried to make a copycat Popeyes® fried chicken sandwich and ended up with a hybrid between that and the one from Chick-fil-A®. So you get the best of both worlds and what's more, this DIY version never runs out, not even on Sundays.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h40m
Yield 4
Number Of Ingredients 18
Steps:
- Whisk buttermilk, salt, hot sauce, and ranch dressing mix together in a large bowl. Cut diagonal slits into the thick ends of chicken breasts and toss into marinade until well coated. Transfer to the refrigerator to marinate for 2 to 4 hours.
- Meanwhile, make the breading: Mix flour, cornstarch, salt, pepper, cayenne, and ranch dressing mix together in a shallow dish.
- Make the wash: Whisk egg, buttermilk, and milk together in another bowl until combined.
- Use a fork to pull chicken from marinade, letting any excess drip off. Dip into the breading to coat both sides; shake off any excess. Dip into egg wash mixture to saturate surface; return to breading to coat, shake off excess, and repeat once more. Let sit on a wire rack to dry, at least 15 minutes.
- Heat oil in a deep-fryer to between 350 degrees F (175 degrees C) and 375 degrees F (190 degrees C).
- Fry chicken breasts in the hot oil until golden, crispy, and no longer pink in the centers, 4 to 5 minutes, flipping halfway through. Transfer to a plate topped with crinkled up aluminum foil to prevent bottoms from getting soggy.
- Spread mayonnaise over hamburger bun halves. Stuff with pickles and chicken.
Nutrition Facts : Calories 811.1 calories, Carbohydrate 74.6 g, Cholesterol 139.8 mg, Fat 39.6 g, Fiber 3.1 g, Protein 37 g, SaturatedFat 7.9 g, Sodium 3181.5 mg, Sugar 5.9 g
ROASTED CHICKEN WITH FIGS AND ROSEMARY
This is truly one of the easiest company-worthy chicken dishes out there. Marinated with citrus zest and rosemary then quickly roasted at high heat, the chicken turns golden, juicy and richly flavored, while the figs cook down into sweet jammy puddles. Use your favorite bone-in chicken parts here, or a mix of pieces. Or if you're starting with a cut up small whole bird (here's a video demonstrating how to do that), add a couple of drumsticks or thighs to reach the 4 1/2 pounds you'll need.
Provided by Melissa Clark
Categories dinner, main course
Time 1h
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a large bowl, toss chicken with salt, rosemary, garlic, citrus zest and pepper. Cover and refrigerate for at least 2 hours and up to overnight (the longer the better).
- Heat oven to 450 degrees. Spread chicken pieces out on two rimmed baking sheets, making sure there is plenty of room between the pieces. Arrange figs among the chicken pieces, then scatter jalapeño slices on top. Drizzle everything generously with olive oil.
- Roast, switching the position of the baking pans after 15 minutes so everything browns evenly, until the chicken is golden and cooked through. This should take about 25 to 30 minutes for the breast meat, and 30 to 40 for the dark meat. Serve chicken with the orange or lemon wedges for squeezing, if you like.
Nutrition Facts : @context http, Calories 817, UnsaturatedFat 36 grams, Carbohydrate 17 grams, Fat 57 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 15 grams, Sodium 1000 milligrams, Sugar 13 grams, TransFat 0 grams
ROASTED CHICKEN WITH DRIED FRUITS STUFFING
Provided by Geoffrey Zakarian
Categories main-dish
Time 2h40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Combine the breadcrumbs, raisins, butter, chives, salt, apricots and lemon zest in a bowl. Beat together with a wooden spoon to form a smooth mixture.
- Loosen the skin on the breasts of the chicken using your fingers, then distribute the stuffing under the skin on each side.
- Place the chicken into a large saute pan and roast for 30 minutes.
- Baste the chicken with the fat from the pan. Return to the oven and cook until the thickest part of the leg reaches 160 degrees F, 30 minutes more.
- Rest the chicken for 20 minutes before carving.
DRIED PEAR AND FIG COMPOTE
Steps:
- Put all ingredients in medium saucepan, and bring to a simmer over medium heat. Reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours. Remove cloves, cinnamon stick, and star anise. Serve warm or cool. Serve with pork or lamb dishes, or as topping for ice cream. Store in an airtight container with lid in the refrigerator for up to 2 weeks.
CHICKEN BREASTS WITH PEARS AND DRIED FIGS
Clipped out of our local newspaper; this Mediterranean-inspired recipe courtesy of that gang of rogues: The Pear Bureau Northwest. Original recipe called for fresh thyme.
Provided by COOKGIRl
Categories Chicken
Time 1h15m
Yield 6 chicken breast
Number Of Ingredients 14
Steps:
- *NOTE: If using feta, it is high in sodium, so you may want to adjust the amount of salt indicated in the recipe. Also, the directions did not say to peel the pears, but I did anyway.
- In a small bowl, mix together the cheese, fresh herb and garlic. Place 2 rounded tablespoons of the mixture onto the center of each pear half.
- In a blender or food processor, puree the chicken broth, figs, balsamic vinegar and sugar until smooth. (You may have to do this in batches.).
- Pour the chicken broth mixture into a strainer over a bowl. Using a spatula, press the liquid through the strainer into the bowl. Discard the solids.
- Pour HALF of the fig sauce into a 13 x 9-inch baking pan. Place the chicken breasts over the sauce in the pan. Sprinkle with salt and pepper.
- Now take a filled pear half and place cut side down (that means the filled half is placed cut side down) over each chicken breast. Drizzle with the remaining fig sauce.
- Preheat oven to 375 degrees.
- Cover baking dish with foil and bake in oven for 20 minutes.
- Remove the foil and continue baking, basting the chicken occasionally, for approximately 30-40 minutes or until the internal temperature of the chicken reaches 160 degrees.
- Cut chicken breast and pear in half to serve. Spoon fig sauce over pear. Garnish with cut up figs and sprigs of herbs.
Nutrition Facts : Calories 316.8, Fat 2.3, SaturatedFat 0.6, Cholesterol 68.4, Sodium 638.3, Carbohydrate 46.5, Fiber 6.5, Sugar 35.6, Protein 29.9
SPICED CHICKEN THIGHS WITH DRIED FIGS
This quick skillet-spiced chicken braise is a perfect low-calorie, full-flavored weeknight dinner. The sweet and sour flavors of dried figs and vinegar are the stars of the sauce for the chicken, along with fragrant and aromatic basmati rice that's steamed with cinnamon and bay leaves.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the rice, cinnamon stick, 1 bay leaf, 1/2 teaspoon salt and 1 1/2 cups water in a saucepan over medium-high heat. Bring to a boil and stir. Reduce the heat to low, cover and cook until the liquid is absorbed and the rice is tender, about 17 minutes. Remove from the heat and set aside, covered.
- Meanwhile, season the chicken with salt and the paprika. Heat a large skillet over medium-high heat. Add the vegetable oil and heat until shimmering. Add the chicken and cook, undisturbed, until well browned, 4 to 5 minutes. Flip and cook until browned on the other side, 3 to 5 more minutes. Remove to a plate.
- Add the shallot to the skillet; cook, stirring, 30 seconds. Stir in the figs, then add the vinegar and remaining 2 bay leaves. Cook, scraping up any browned bits, until the liquid is mostly reduced, 1 minute. Return the chicken to the skillet along with any juices from the plate; add the broth. Bring to a boil, then reduce the heat, cover and simmer until the chicken is cooked through and the liquid is reduced but still saucy, 10 to 12 minutes; season with salt.
- Fluff the rice, discarding the cinnamon stick and bay leaf, and divide among plates. Top with the chicken, figs and sauce and sprinkle with the parsley.
Nutrition Facts : Calories 470, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 133 milligrams, Sodium 640 milligrams, Carbohydrate 61 grams, Fiber 5 grams, Protein 34 grams, Sugar 19 grams
PARTY CHICKEN I
This is a delicious and easy recipe. My kids love it. It can be made the day before and refrigerated. Good served over rice.
Provided by LEAGLE
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 5
Steps:
- Shred beef, and spread into the bottom of a greased 8 inch square baking dish.
- Wrap each chicken breast with 1 strip of bacon, and lay on top of beef.
- Mix together undiluted soup and sour cream. Pour over chicken.
- Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour.
Nutrition Facts : Calories 492.6 calories, Carbohydrate 8.9 g, Cholesterol 141 mg, Fat 31.1 g, Protein 42.8 g, SaturatedFat 13.6 g, Sodium 1621.1 mg, Sugar 1.3 g
CHICKEN BREAST WITH PEARS
Make and share this Chicken Breast With Pears recipe from Food.com.
Provided by Thea
Categories Chicken Breast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle chicken with allspice. Brown in heated butter in a large frying pan. Sprinkle with green onions; add mustard and broth. Cover. Reduce heat, and simmer 10 minutes.
- Add pear wedges. Cover again, and continue cooking about 10 minutes more, until chicken is cooked through (test with a knife in thickest part. Pour in brandy, if used; ignite, then wait until flames subside.
- Using a slotted spoon, remove chicken and pears to a warm serving dish; keep warm.
- To cooking pan add cream. Bring to boiling, stirring, and cook until sauce is reduced and slightly thickened. Pour over chicken and pears.
- Good served with cooked rice and tiny peas.
CHICKEN WITH CARAMELIZED PEARS
Tender chicken gets an upscale treatment in this simple entree with sweetened pears. Remember this idea-it also works with pork loin chops and thinly sliced apples. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, brown chicken in butter; remove and keep warm. In the same skillet, saute onion until tender. Add pears and brown sugar; cook 3 minutes longer. Stir in vinaigrette and thyme., Return chicken to skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until chicken juices run clear. Meanwhile, cook rice according to package directions. Serve with chicken.
Nutrition Facts : Calories 567 calories, Fat 20g fat (7g saturated fat), Cholesterol 117mg cholesterol, Sodium 1330mg sodium, Carbohydrate 58g carbohydrate (16g sugars, Fiber 5g fiber), Protein 39g protein.
FRESH FIGS AND CHICKEN THIGHS IN SHALLOT-BALSAMIC REDUCTION
Chicken thighs and fresh figs are simmered in and topped with a shallot-balsamic reduction in this one-pot dinner dish that's perfect for entertaining.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Pat chicken thighs dry and season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken thighs and cook, 3 to 4 minutes on each side. Add figs, chicken broth, balsamic vinegar, and shallot. Bring contents to a boil, cover, reduce heat, and let simmer until chicken thighs are no longer pink in the centers and an instant-read thermometer inserted into the centers reads at least 165 degrees F (74 degrees C), about 8 minutes. Transfer thighs to a serving plate and keep warm.
- Remove figs from the skillet using a slotted spoon and place them around the chicken on the plate.
- Add minced rosemary to the skillet contents, increase heat to medium-high, and allow contents to come to a full boil to create a the reduction. Continue to boil, stirring often, until liquid reduces to approximately 1 cup, 8 to 10 minutes. Drizzle balsamic reduction over chicken and figs and garnish with rosemary sprigs. Serve warm.
Nutrition Facts : Calories 199.6 calories, Carbohydrate 14.7 g, Cholesterol 43.6 mg, Fat 10.3 g, Fiber 1.9 g, Protein 12.5 g, SaturatedFat 2.1 g, Sodium 280.5 mg, Sugar 11.7 g
CREAM CHEESE, DRIED FIG, AND WALNUT SPREAD
Make and share this Cream Cheese, Dried Fig, and Walnut Spread recipe from Food.com.
Provided by ratherbeswimmin
Categories Spreads
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Add figs to the container or a food processor; finely chop.
- Add in the cream cheese; process until combined.
- Add in the walnuts and salt; pulse just to blend.
- Scrape mixture into a bowl.
- Add in the scallions, if desired; stir to combine.
- Note--to finely chop figs in a food processor, lightly brush or spray the inside of the processor bowl and metal blade with vegetable oil; if the figs are unusually dry, reconstitute them in boiling water for 10 minutes, drain, and blot dry before chopping.
Nutrition Facts : Calories 1097.7, Fat 97.4, SaturatedFat 45.7, Cholesterol 249.9, Sodium 1608.9, Carbohydrate 46.3, Fiber 7.2, Sugar 32.5, Protein 19.8
CHICKEN WITH FIGS AND BALSAMIC VINEGAR
Make and share this Chicken With Figs and Balsamic Vinegar recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large skillet over med-high heat.
- Sprinkle the chicken evenly with the salt and pepper.
- Add the chicken to the skillet and brown on all sides.
- Transfer the chicken to the insert of a 5- to 7-quart slow cooker.
- Deglaze the pan with the vinegar and port, scraping up any browned bits from the bottom of the pan.
- Add the broth and transfer the contents of the skillet to the slow cooker.
- Add the thyme and figs and stir to combine.
- Cover and cook on HIGH for 2 hours, until the chicken is cooked through and the sauce is syrupy.
- Serve the chicken from the cooker set on warm.
Nutrition Facts : Calories 247.3, Fat 6.7, SaturatedFat 1.2, Cholesterol 75.5, Sodium 626.4, Carbohydrate 15.7, Fiber 1.8, Sugar 11.6, Protein 26.1
MEDITERRANEAN CHICKEN WITH DRIED APRICOTS & PRUNES
This delightful chicken dinner entree was served at our annual "Gathering of Friends" dinner party. It is a pretty to look at as it is delicious to eat. Enjoy! Serving salad & sides suggestions: Recipe #308190 and Recipe #268766
Provided by Chicagoland Chef du
Categories One Dish Meal
Time 12h50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine all above ingredients (****EXCEPT brown sugar & white wine) into marinade. Place chicken in a zip lock bag or a baking dish that can be tightly sealed. Cover the chicken with marinade. Refrigerate for at least 4 hours or overnight if possible.
- One hour before baking: Time to arrange in the baking dish and bring to room temperature before cooking.
- Distribute chicken in single layer in baking pan, DO NOT discard the marinade. Pour it over the chicken with all the other marinade ingredients. Sprinkle brown sugar over the chicken breasts and pour white wine around the breasts.
- Preheat oven: Cook UNCOVERED at 325 for 50 minutes or until chicken is cooked through and no longer pink. Cooking time may vary depending on the thickness of your chicken breasts. Cook to 165°F
- Arrange cooked chicken breasts on a platter, top with the sauce and other ingredients.
- NOTE:.
- This recipe yields a lot of sauce, so you can double the chicken content without having to double the marinade. It's nice because you can make it all ahead of time!
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