COUNTRY FRENCH CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 44m
Yield 4 servings
Number Of Ingredients 22
Steps:
- In a large skillet over medium high heat, warm the olive oil. Season the chicken, brown it in the oil for 2 or 3 minutes on each side, and remove to a plate.
- Return pan to stove and reduce heat to medium. Add butter to the pan and saute the shallots, carrots, and mushrooms. Saute for 3 to 5 minutes until mushrooms darken and carrot bits are fork tender. Add tarragon and parsley and stir. Add wine and reduce liquid for 1 or 2 minutes. Add tomatoes to the sauce and stir to combine. Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through and juices run clear.
- Serve chicken with Herb and Butter Noodles and Sugar Snap Peas.
- Toss the cooked egg noodles with butter bits and herbs in a bowl until butter melts, about 1 minute. Season noodles with salt and pepper.
- Place snap peas in 1/2-inch boiling water with butter and a sprinkle of 1 teaspoon sugar. Reduce heat to simmer. Cover and steam snap peas 3 minutes. Remove cover and season snap peas with a little salt. Serve cooked snap peas with slotted spoon to allow for draining.
ROAST CHICKEN WITH HERB BUTTER, ONIONS AND GARLIC
Categories Chicken Garlic Herb Onion Poultry Roast Kid-Friendly Back to School Dinner Fall Winter Bon Appétit Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Mix butter, chopped herbs, fennel seeds and 1/2 teaspoon coarse salt in bowl; blend well. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
- Position rack in bottom third of oven; preheat to 400°F. Sprinkle main cavity of chicken with salt and pepper; fill with herb sprigs. Starting at neck end, slide fingers under skin of breast and upper part of legs, loosening skin. Spread 3 tablespoons herb butter under skin on breast and upper leg meat. Place chicken on rack in large roasting pan; tie legs together loosely to hold shape. Scatter onions around chicken. Brush chicken and onions with 2 tablespoons herb butter; sprinkle with salt and pepper.
- Roast chicken 30 minutes. Remove pan from oven. Scatter garlic cloves around chicken. Brush chicken, onions and garlic with 1 tablespoon herb butter. Roast chicken and vegetables 30 minutes. Reserve 1 tablespoon herb butter for sauce; brush remainder on chicken and vegetables. Continue to roast until chicken is golden and thermometer inserted into thickest part of thigh registers 180°F, about 30 minutes longer. Insert wooden spoon into main cavity; tilt chicken so that juices drain into pan. Transfer chicken to platter; surround with onions and garlic. Tent with foil.
- Set roasting pan over medium-high heat. Add broth and wine; bring to simmer, scraping up browned bits. Pour pan juices into large glass measuring cup. Spoon off fat; discard fat. Pour juices into medium saucepan. Stir reserved 1 tablespoon herb butter and flour in small bowl to smooth paste. Bring pan juices to simmer; whisk in paste. Simmer sauce until slightly thickened, whisking occasionally, about 4 minutes. Season with salt and pepper. Serve chicken with sauce.
COUNTRY FRENCH CHICKEN WITH HERB AND BUTTER NOODLES
My husband enjoys this chicken dish. Herb and butter noodles and sugar snap peas are nice accompaniments. Recipe is from Rachael Ray's 30-minute meals.
Provided by CookingONTheSide
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In large skillet over medium high heat, warm the olive oil.
- Season the chicken, brown it in the oil for 2-3 minutes on each side, and remove to a plate.
- Return pan to stove and reduce heat to medium.
- Add butter to the pan and saute the shallots, carrots and mushrooms.
- Saute for 3-5 minutes until mushrooms darken and carrot bits are fork tender.
- Add tarragon and parsley and stir.
- Add wine and reduce liquid for 1-2 minutes.
- Add tomatoes to the sauce and stir to combine.
- Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through and juices run clear.
- Serve chicken with herb and butter noodles and sugar snap peas, if desired.
- To make noodles, toss the cooked noodles with butter bits and herbs in a bowl until butter melts, about 1 minute.
- Season noodles with salt and pepper.
Nutrition Facts : Calories 913.5, Fat 42.5, SaturatedFat 15, Cholesterol 223.7, Sodium 757.8, Carbohydrate 63.4, Fiber 6.7, Sugar 12.3, Protein 59.5
COUNTRY FRENCH CHICKEN
Adapted from Rachael Ray - 30 minute meals - A combination of boneless skinless tenderloins or breasts and thighs well lend to a more rustic, "cooked all day" taste. A very comforting meal on a cold day.
Provided by Sondra Beth
Categories Stew
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet over medium high heat, warm the olive oil. Season the chicken with fresh ground salt & pepper, brown it in the oil for 2 or 3 minutes on each side, and remove to a plate.
- Return pan to stove and reduce heat to medium. Add butter to the pan and saute the shallots, carrots, and mushrooms. Saute for 3 to 5 mnutes until mushrooms darken and carrot bits are fork tender. Add tarragon and parsley and stir. Add wine and reduce liquid for 1 or 2 minutes. Add tomatoes to the sauce and stir to combine. Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through an juices run clear.
- Top chicken with fresh flat leaf (Italian) parsley when serving.
- Serve chicken with Herb and Buter Noodles and.
- Sugar Snap Peas.
- NOTE: Rachael recommended using a combination of both boneless skinless chicken breasts and thighs as it lends to a "cooked all day taste".
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