Chickenwithgarlicpeppersartichokescrockpot Recipes

Steps:

• Position a rack in the lower third of the oven and preheat to 425 degrees F. Toss the potatoes with 1 tablespoon olive oil, the cumin seeds, 3/4 teaspoon salt, and pepper to taste. Spread in a large baking dish and roast until the potatoes begin to brown, 25 to 30 minutes.
• Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring frequently, until lightly golden, about 2 minutes. Remove from the heat and stir in the brown sugar, lemon juice and red pepper flakes. Remove the baking dish from the oven, push the potatoes to the sides and arrange the chicken breasts in the middle. Season the chicken with salt and drizzle with the garlic mixture. Return to the oven and bake until the chicken is cooked through and the potatoes are tender, about 20 minutes.
• Remove from the oven; transfer the chicken to a cutting board and slice. Add the cilantro to the baking dish and toss with the potatoes. Serve the chicken with the potatoes and lemon wedges. Drizzle with the pan juices.

Steps:

• Place the chicken breasts between 2 pieces of plastic wrap and pound with a skillet until about 1/2 inch thick. Season with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, undisturbed, until golden on the bottom, 4 to 5 minutes; turn and cook until the other side is golden, 2 to 3 more minutes. Transfer to a plate and set aside.
• Wipe out the skillet and return to medium-high heat. Add the remaining 2 tablespoons olive oil; when hot, add the artichoke hearts and red onion and cook, undisturbed, until golden in spots, about 1 minute. Season with salt and pepper and continue cooking, stirring occasionally, until the vegetables are tender, about 2 more minutes. Add the garlic and oregano and cook, stirring, 30 seconds.
• Return the chicken to the skillet and add the broth and olives. Bring to a gentle simmer, cover and cook until the chicken is cooked through, 4 to 6 minutes. Top with the parsley, feta, peppers and brine.

Steps:

• Heat a large, heavy skillet over medium high heat. Cut chicken into large chunks and season with salt and pepper and poultry seasoning. Add 1 tablespoon extra-virgin oil to the hot pan, 1 turn in a slow stream. Set chicken into pan and do not turn for 2 or 3 minutes or you will tear the meat. Brown chicken 3 minutes on each side and then remove all of the chicken to a warm plate. Add bell peppers, hot peppers and garlic to the pan. Saute the peppers and garlic for 5 minutes, tossing and turning them frequently. Add wine to the pan and reduce 1 minute. Scrape up the pan drippings. Add the chicken stock and bring it up to a bubble. Set the chicken back into the pan. Toss the parsley with the chicken and peppers and cook the chicken through, 2 or 3 minutes. Scatter a little hot pepper juice over the pan and serve the Scarpariello over a bed of lemon orzo. WOW!
• Cook orzo in salted water about 12 minutes, to al dente. Drain orzo well. Do not run under cold water. You want the cooked pasta to remain hot. Transfer pasta to a serving bowl. Drizzle orzo with a tablespoon of extra virgin olive oil and season with salt and pepper. Add lemon zest and parsley and toss to combine the flavors with the pasta.

Steps:

• Heat the oven to 375 degrees F and arrange a rack in the middle.
• Mix together salt and pepper in a small bowl and set aside. Pat chicken dry and rub all over with 1 of the garlic heads. Rub all over (under skin too) with oil and season with salt and pepper. Place 1 garlic head and 1 lemon half in the chicken cavity.
• Arrange remaining garlic, lemon, and onion on the bottom of a 3 to 4-quart baking dish to create a bed. Place chicken on top, add broth to baking dish, and cover tightly with foil. Roast until chicken reaches 135 to 140 degrees F on an instant-read thermometer, about 1 hour.
• Remove foil, brush chicken with pan juices, and increase oven temperature to 450 degrees F. Roast, basting occasionally, until temperature of chicken on inner thigh is 165 degrees F, skin is golden brown, and juices run clear, about 30 to 40 minutes more.
• Let rest 10 minutes before carving. Meanwhile, pour pan juices into a small saucepan and simmer over medium heat until thickened, about 7 to 10 minutes. Taste and adjust seasoning, as desired. Carve chicken and serve each portion with 1 head of garlic and pan sauce.

Steps:

• Season chicken on both sides with salt and pepper to taste.
• Brown chicken and garlic in hot oil in a large saute pan.
• Add wine, broth, lemon juice, and spices.
• Bring to a boil, then reduce heat, cover and simmer 6-8 minutes or until chicken is cooked through.
• Remove chicken and garlic from pan and keep warm.
• Mix together remaining wine with the flour and mix into the pan juices, stirring briskly.
• Bring to a boil and cook until thickened.
• Serve sauce with chicken and garlic.
• Mashed potatoes or rice may be served, if desired.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Heat olive oil in a skillet over medium heat. Cook sausage links until browned and oil begins to render, about 3 minutes per side. While sausages are cooking, pierce them lightly here and there with the tip of a sharp knife so some fats and juices are released. Remove from heat and let cool slightly.
• When sausages are cool enough to handle, cut them into serving pieces, about 2-inch slices. Transfer back to pan along with any accumulated juices from the cutting board.
• Cut two slashes down to the bone on the skin side of each chicken thigh.
• Depending on the size of the peppers, halve or quarter them and place in a large mixing bowl. Add the sliced red and yellow onions and potato chunks. Add chicken thighs and sausage pieces with pan juices.
• Season with kosher salt, black pepper, and Italian herbs. Drizzle with a tablespoon of olive oil.
• Mix with your hands until all ingredients are coated in oil, 3 or 4 minutes. Transfer to large, heavy-duty roasting pan. Evenly space the chicken thighs skin side up. Position potatoes near the top.
• Place in preheated oven until chicken is cooked through and everything is caramelized, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sprinkle with chopped fresh Italian parsley, if desired.

Steps:

• In a bowl, whisk together dressing, jam and soup mix.
• Brush each piece of chicken with sauce and place in slow cooker; cover chicken with any remaining sauce.
• Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.

Steps:

• Season chicken with salt and black pepper. Toss with flour until coated.
• Heat peanut oil in a wok or large skillet over high heat until it begins to smoke. Add chicken, and stir fry until the pieces are lightly browned on the outside, 3 to 5 minutes. Turn heat to medium and stir in whole garlic cloves; continue stir frying for 5 minutes.
• Turn heat to low, and add Shao-Hsing wine, soy sauce, and chicken stock. Cover, and simmer for 20 minutes until the chicken is tender. Remove garlic cloves before serving.

Steps:

• Combine the dried spices in a small bowl.
• Loosely chop the onion and place it in the bottom of the slow cooker.
• Remove any giblets from the chicken and then rub the spice mixture all over. You can even put some of the spices inside the cavity and under the skin covering the breasts.
• Put prepared chicken on top of the onions in the slow cooker, cover it, and turn it on to high. There is no need to add any liquid.
• Cook for 4 - 5 hours on high (for a 3 or 4 pound chicken) or until the chicken is falling off the bone. Don't forget to make your homemade stock with the leftover bones!

Steps:

• Preheat the oven to 400 degrees F.
• Heat a large skillet over medium-high heat; add the olive oil. Season the chicken with salt and pepper to taste. Lay the chicken skinned side down in the skillet and cook, turning once, until golden, about 4 minutes per side. Transfer the chicken to a baking dish or roasting pan and bake just until firm to the touch, about 10 minutes.
• Meanwhile, add the onion, garlic, thyme to the skillet and season with salt and pepper, to taste. Cook, stirring occasionally, until brown, about 5 minutes. Add the artichokes and peppers and cook until brown as well, about 3 minutes. Add the vermouth and stir with a wooden spoon to scrape up the browned bits from the bottom of the pan. Simmer until the vermouth is syrupy, then add the broth and bring the mixture to a full boil. Simmer until the sauce thickens, and season with salt and pepper. Whisk in the butter and add the parsley. Pour the sauce over the chicken, and serve.

Steps:

• Heat oil in large skillet and cook chicken until it begins to brown. Stir in onions and cook for 2 minutes. Stir in peppers and cook for 3 minutes. Stir in wine, tomatoes and oregano and bring to a simmer. Cover and cook for 10 minutes. Season to taste and garnish with fresh basil.
• Follow package instructions.

Steps:

• Place the chicken thighs in an even layer in the slow cooker.
• Whisk together the honey, soy sauce, crushed red pepper, garlic, ginger, vinegar, brown sugar, sesame oil and a few good grinds of black pepper in a large glass measuring cup or a medium bowl until combined. Pour the mixture over the chicken. Cover and cook on low until the chicken is cooked through and fork-tender, 6 to 8 hours. (Alternatively, cook the chicken on high for 4 hours.)
• Turn the slow cooker up to high. Whisk together the cornstarch and 2 tablespoons cold water in a small bowl to make a slurry, then mix the slurry into the sauce until combined. Submerging the sauce in the sauce as much as possible. Cover and cook on high until the sauce is thickened to the consistency of a glaze, about 30 minutes.
• Transfer the chicken and sauce to a platter. Sprinkle with the scallions and toasted sesame seeds and serve with white rice.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Melt butter in a medium skillet over medium heat. Stir in flour and garlic; stir constantly until garlic is fragrant and flour is mixed well, about 1 minute. Pour in chicken broth and half-and-half. Bring to a boil, stirring frequently, until sauce is bubbly and thick, about 5 minutes.
• Remove the skillet from heat and stir in 1/2 cup Parmesan cheese, lemon juice, capers, salt, and pepper. Set aside.
• Slice each chicken breast lengthwise into 2 cutlets. Place in a single layer in the prepared dish. Season with salt and pepper. Spread the sauce evenly over the chicken and top with lemon slices.
• Combine remaining 1/4 cup Parmesan cheese and bread crumbs. Sprinkle evenly over the casserole.
• Bake in the preheated oven until an instant-read thermometer inserted into the chicken reads 165 degrees F (74 degrees C), 20 to 25 minutes. Garnish with fresh parsley and serve warm.

Steps:

• Lay chicken in 4 quart or larger crock pot.
• Sprinkle with Italian dressing mix.
• Sprinkle onions on top.
• Press fresh garlic on top of all.
• Cook on low for 4-5 hours at medium heat.
• About 45 minutes before you're ready to eat, remove the chicken and set aside.
• Add the cream cheese and soup to crock pot stirring occasionally until smooth.
• While the cream cheese is melting, cut the chicken into bite sized pieces.
• Once the cream cheese and soup are smooth, add cut up chicken back to the crock pot.

Steps:

• Preheat oven to 425 degrees.
• Coat a large baking dish with vegetable or butter spray (Pam).
• Toss all ingredients together in a bowl and coat well.
• Place in baking dish and bake 30 minutes.

Steps:

• Sprinkle chicken with garlic salt. In skillet, melt 1 tablspoon butter and add 1 tablespoon olive oil.
• Cook chicken over medium high heat until done. Sprinkle 1/4 cup mozzarella on each breast. Remove from heat and allow cheese to melt.
• To another skillet, add remaining olive oil and butter.
• Add onions, peppers and minced garlic and cook on medium high. Add water and cover.
• Cook until peppers and onions are tender, stirring often. Remove lid and cook until water evaporates.
• Place peppers and onions over chicken and serve.

Steps:

• In small skillet cook garlic and onion in hot oil over medium heat, stirring occasionally, 5 minutes, or until tender.
• In 4 quart slow cooker combine the frozen artichoke hearts, sweet pepper, chicken broth, tapioca, rosemary, lemon peel, and black pepper. Add chicken; spoon garlic mixture over chicken.
• Cover and cook on low setting for 6 to 7 hours, or on high setting for 3 to 3 1/2 hours.

Steps:

• Cut potatoes into chunks and put in crock pot Place chicken on top Mince garlic and sprinkle on top of chicken Mix honey and butter together.
• I recommend you heat the honey a little so it is easy to work with.
• Spread the honey and butter mixture over the chicken.
• Sprinkle lemon pepper on top of all of it.
• Turn crock pot on low and cook for 6-7 hours.