ROASTED CHICKEN BREAST AND VEGETABLES WITH PRUNES
Categories Chicken Onion Roast Quick & Easy High Fiber Prune Carrot Winter Gourmet
Yield Serves 2
Number Of Ingredients 12
Steps:
- Put butter in small flameproof roasting pan and put pan in oven. Preheat oven to 450°F.
- Pat chicken dry and sprinkle with thyme and salt and pepper to taste. Put chicken, skin sides down, in hot butter and arrange carrots, onion, and lemon around chicken. Season vegetables with salt.
- Roast chicken and vegetables 10 minutes. Turn chicken sides up and put 3 prunes under each half. Roast chicken and vegetables, stirring vegetables once halfway through cooking time, 15 minutes more, or until chicken is cooked through and vegetables are tender. Remove pan from oven and with slotted spoon transfer chicken, vegetables, lemon, and prunes to a platter.
- In measuring cup or small bowl stir together broth, wine, flour, and parsley. Add mixture to pan and broil over high heat, stirring and scraping up browned bits, 1 minute, or until thickened slightly.
- Pour sauce over chicken and vegetables and garnish with parsley sprigs.
FRENCH ROAST CHICKEN
Julia Child's recipe from 'Mastering the Art of French Cooking.' This makes a wonderful, moist, juicy bird. I think it's the turning technique while roasting that does it. It may sound like a lot of work, but it really isn't much more than roasting a bird any other way. The sauce reduction is a LOT easier than any gravy, and is out of this world! In the book, she suggests serving this with green beans or peas (buttered, of course! this IS French cooking!) and sauted, roasted, fried, or souffleed potatoes, or potato crepes. I have also posted the recipe for brown chicken stock, which can quite easily be simmering away as you cook the bird (you don't need the stock until the very end). Using the homemade stock makes a huge difference in the flavour, but it can be substituted, I suppose.
Provided by ChipotleChick
Categories Chicken
Time 1h21m
Yield 1 bird, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425.
- Sprinkle the inside of the chicken with 1/2 teaspoon salt, and then smear in 1 tablespoon of the butter.
- Truss and dry the chicken, and rub the skin with the other half of the butter.
- Baste: Melt butter in a small saucepan with cooking oil.
- Leave on stovetop with a basting brush for later use.
- Back to the chicken: Place the chicken, breast side up, in a shallow small roasting pan.
- Scatter the veggies around it, and set it on the rack in the preheated oven.
- Allow the chicken to brown slightly for 15 minutes, turning on the left side after 5 minutes, then onto the right side for the last 5 minutes.
- Baste with butter quickly after each turn so that the oven does not lose a lot of heat.
- Reduce heat to 350.
- Leave chicken on its side, baste every 8 to 10 minutes, using the butter in the bottom of the roasting pan once you have used up all of the baste in your bowl.
- Watch and adjust oven heat so that the chicken is noisy, but fat is not burning.
- Halfway through estimated roasting time (which is 70-80 minutes; so after about 35 minutes), salt the chicken and turn it onto its other side.
- Continue to baste regularly.
- 15 minutes before end of estimated roasting time, salt again and flip chicken breast side up.
- Continue to baste regularly.
- Chicken will be done when drumstick moves easily in socket and juices run a clear yellow.
- Let sit on a platter 5 to 10 minutes before carving.
- Remove all but 2 tablespoons of fat from the roasting pan.
- Stir in shallot or onion and cook slowly for 1 minute.
- Add stock and boil rapidly over high heat, scraping up bits that are stuck in the pan witha wooden spoon.
- reduce to about 1/2 cup.
- Season with salt and pepper.
- Off heat just before serving, swirl in the last 1 to 2 tablespoons butter by bits until it is absorbed.
- Pour a spoon of the sauce onto the chicken, then pour the rest into a gravy boat and serve with the chicken.
Nutrition Facts : Calories 924, Fat 69.8, SaturatedFat 24.4, Cholesterol 295.3, Sodium 896.4, Carbohydrate 5.2, Fiber 0.7, Sugar 2.3, Protein 65.3
BRAISED CHICKEN WITH PRUNES
Provided by Amanda Hesser
Categories dinner, project, main course
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Generously season chicken pieces with salt and pepper. Spread flour in a wide, shallow bowl, and dredge chicken until it is well coated. Shake off any excess flour.
- Place a deep sauté pan (just large enough to hold the chicken pieces in a single layer) over medium-high heat for a minute or two. Add olive oil, and heat until oil shimmers. Arrange chicken pieces in pan, skin side down, and allow to sit without being moved until undersides are browned, about 3 minutes. Turn chicken, and allow to sit again until browned, 3 to 4 minutes.
- Add vinegar, wine and prunes. Cover, and reduce heat to low. Simmer, basting occasionally, until chicken meat is tender and almost falling off the bone, about 30 minutes.
- Using a slotted spoon, transfer chicken pieces and prunes to a platter, and keep warm. Raise heat under the pan to high, and reduce pan juices for a minute or two. Pour juices over chicken pieces, and serve.
Nutrition Facts : @context http, Calories 863, UnsaturatedFat 32 grams, Carbohydrate 46 grams, Fat 48 grams, Fiber 1 gram, Protein 52 grams, SaturatedFat 11 grams, Sodium 967 milligrams, Sugar 1 gram, TransFat 0 grams
ROASTED CHICKEN WITH CARAMELIZED CABBAGE
Chicken roasted on a sheet pan develops gloriously crispy skin thanks to the increased hot airflow from the oven that passes over it. The extra space on the pan holds cabbage and onions, which roast around the chicken and soak up its juices while caramelizing. Fennel seeds, which are often found in sausage, lend their wonderful anise flavor to the dry brine on the bird and to the schmaltzy vegetables. If you can, dry-brine the chicken overnight for the most flavor and juiciness. Be sure to save the carcass to turn into stock later.
Provided by Eric Kim
Categories dinner, poultry, main course
Time 2h20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a small dish, stir together 1 1/2 tablespoons Diamond Crystal kosher salt or 1 tablespoon Morton's coarse kosher salt, 1 teaspoon black pepper, 1 teaspoon fennel seeds and the brown sugar.
- Place the chicken on a large plate or sheet pan and, with a paper towel, pat the surface of the chicken as dry as you can. Remove any giblets from the cavity and reserve for another time. Sprinkle a third of the spice mixture into the cavity of the chicken, focusing especially on the underside of the breasts. Use your hands to really rub the spices into the cavity. Now, sprinkle the rest of the spice mixture all over the surface of the chicken, including the bottom but especially the top, where the breasts are, and again, really rub it into the skin. If roasting right away, let the chicken sit at room temperature for at least 1 hour. Alternatively, you can place the chicken, uncovered, in the refrigerator to dry-brine for up to 24 hours; just be sure to let it sit out at room temperature for at least 1 hour before roasting.
- While the chicken is coming to room temperature, position a rack on the bottom third of the oven and heat the oven to 425 degrees. On a large sheet pan, add the cabbage, onion, 4 tablespoons olive oil and the remaining 1 teaspoon fennel seeds. Season generously with salt and pepper, and toss until evenly combined. Push the cabbage and onions to the edges of the pan to make room for the chicken, and place the chicken in the center of the pan, breast side up; the chicken should have direct contact with the pan and not be sitting over any of the vegetables. Massage the remaining 1 tablespoon olive oil onto the chicken and give it a final generous sprinkling of salt and pepper (going lighter on the seasoning the longer the chicken has been dry-brined).
- Roast the chicken, rotating the pan halfway through, until the skin is golden brown and crispy, and the thigh meat reaches 160 degrees on an instant-read thermometer (it will continue to cook as it rests), 40 to 55 minutes or 13 minutes per pound. Do not cut into it to check that the juices run clear. The cabbage and onions should be soft and slightly charred in spots.
- Let the chicken rest for at least 15 minutes on the pan before transferring to a cutting board and carving into portions. Don't forget to turn the carcass over and eat the two "oysters" on the bottom of the chicken where the back of the thighs meet the spine. It's arguably the best part of the roast chicken experience, and the chef's treat.
- Add the vinegar to the cabbage and onions, toss until evenly distributed and taste for seasoning, adjusting with salt and pepper. Serve alongside the chicken.
SHEET-PAN ROAST CHICKEN AND MUSTARD-GLAZED CABBAGE
This hearty one-pan meal is inspired by the classic combination of sausage and sauerkraut, but with chicken in place of pork and fresh cabbage instead of fermented. Cabbage slices are brushed with a simple mustard vinaigrette, then roasted underneath chicken thighs that have been seasoned with cumin and coriander. In the heat of the oven, the chicken crisps, the cabbage softens and the red onion becomes jammy and sweet. Serve with crusty bread and additional mustard on the side.
Provided by Alexa Weibel
Categories dinner, weekday, poultry, vegetables, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 425 degrees. Prepare the dressing: In a small bowl, whisk together 1/2 cup olive oil with the mustard, garlic, vinegar and cumin seeds. Season generously with salt and pepper.
- Prepare the cabbage: Halve the cabbage lengthwise through the core, then cut each half into 1-inch-thick wedges. (Make sure to continue cutting lengthwise through the core to keep the pieces intact.) You should have about 16 pieces.
- Add the cabbage wedges to a large (13-by-18-inch) baking sheet. Brush all the wedges with half the vinaigrette, then carefully turn and brush the other side with remaining vinaigrette. Arrange in an even layer, then season generously with salt and pepper. On a separate baking sheet, brush the red onion rounds with olive oil on both sides; season generously with salt and pepper. Add the onion rounds to the cabbage wedges, interspersing the red onion and cabbage and tucking some onion rounds partly underneath. Sprinkle the capers evenly on top.
- Prepare the chicken: In a small bowl, toss the coriander and cumin with 1 tablespoon salt and 1 1/2 teaspoons pepper. Place the chicken on the sheet pan where you oiled the onions and drizzle with olive oil all over, then rub the seasoning all over the chicken. Arrange the chicken pieces on top of the cabbage and onions, skin-side up.
- Transfer to the oven and roast until the chicken is cooked through and the cabbage is lightly browned in spots and tender, about 35 to 40 minutes. Top with parsley or dill and serve immediately, passing more mustard on the side.
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SHEET PAN ROAST CHICKEN & CABBAGE
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5/5 (15)Category DinnerCuisine AmericanTotal Time 1 hr
- Preheat the oven to 425ºF. Pour a teaspoon of neutral oil over a rimmed sheet pan. Rub to coat.
- In a small bowl, stir together the sesame oil, coconut oil, soy sauce, rice vinegar, and sriracha, if using. Place chicken in a large bowl. Season all over with salt and pepper. Pour 1/4 cup of the prepared mixture over the chicken and let marinate while the oven preheats. (Chicken can marinate longer, too, but try, if time permits, to bring it to room temperature before cooking—the coconut oil will solidify in the fridge and look clumpy, which is fine.)
- Cut the cabbage in half through the core. Cut again through each core and repeat this process until you are left with many wedges, no greater than 1-inch wide. Place the wedges in a large bowl, season all over with salt and pepper, and toss with the remaining dressing.
- Place chicken on prepared sheet pan spreading it out evenly. Roast for 10 minutes. Remove pan from oven, and nestle cabbage wedges all around the pieces, tucking it under if necessary—it will feel like a lot of cabbage. Roast for 20 to 25 minutes more or until chicken is golden and cooked through. Remove pan from oven, transfer chicken to a platter to rest. Return cabbage to the oven to roast for 10 to 15 minutes more, or until juices have reduced and edges of cabbage wedges are caramelized.
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- Place a rack in the center of the oven and preheat the oven to 400 degrees F. For easy cleanup, line a large, rimmed baking sheet with aluminum foil, parchment paper, or a silicone baking mat.
- Place the onions, bread cubes, and garlic cloves in a large bowl. In a small heatproof bowl or liquid measuring cup, melt the butter. Whisk the olive oil, mustard, and 1/2 teaspoon kosher salt in with the butter, then pour over the onion-bread mixture. Toss to coat as evenly as possible. Turn the mixture out onto the prepared baking sheet. Spread into an even layer.
- Nestle the chicken pieces into the onion mixture. It can overlap the onions a little, but make sure it does not cover the bread. Sprinkle the chicken with the remaining 1 teaspoon salt and pepper.
- Bake for 15 minutes, then remove the pan from the oven and carefully turn the bread cubes. Return to the oven and bake until the bread is deeply golden and the chicken registers 160 degrees F on an instant-read thermometer inserted at the thickest part, about 15 additional minutes for smaller pieces and 20 to 25 minutes for larger pieces. If some chicken pieces cook more quickly than others, remove the cooked pieces to a plate and cover to keep them warm, then return the pan to the oven and continue baking until all of the chicken is cooked through.
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- Braised French Onion Chicken with Gruyère. French onion soup is one of the most iconic dishes around, and somehow, improbably, this version — adding chicken thighs and mustard — manages to leave the best parts intact while creating a wholly different dish.
- Slow Cooker Creamy French Mustard Chicken. “More mustard” is all but a motto when it comes to cooking chicken in the French style, and this slow-cooker dish takes that to heart, adding both grainy and smooth Dijon mustards to the classic base of white wine, shallots, and cream.
- Chicken Cordon Bleu from A Family Feast. If comfort food were designed in a lab to be the most comforting, it would come out like chicken cordon bleu: breading on the outside, creamy sauce over top, and cheesy ham inside.
- Crispy Skillet Chicken in White Wine Sauce from A Saucy Kitchen. Wine is chicken’s culinary best friend. The French are well aware (you’ll see it multiple times on this page), and incorporate it nicely into recipes like this one.
- Creamy Champagne Chicken from Cafe Delites. Silky sauces and perfectly cooked chicken complement each other’s textures in a way that makes for a stellar dish.
- Roasted Chicken Thighs with Garlic from Cooking Classy. Roasted chicken is good, but roasting the thighs alone gives you all the best parts without having to share or settle for breast meat.
- Lemon Garlic Chicken Thighs from Damn Delicious. While the previous recipe highlights how well the skin of a chicken thigh crisps up, this one takes the same garlicky goodness, adds some lemon, and shows how great the thigh — minus the skin and bone — can hold moisture through a high-heat trip to the grill.
- Slow Cooker Coq au Vin from Diethood. Another classic from the annals of French chicken dishes, but this time turned into an easy slow cooker, set-it-and-forget-it recipe.
- Dorie Greenspan’s Herb Butter Chicken. Of course, nothing is better than a simple roast chicken, and everybody has their own favorite. So why not look to one of our kitchen queens for her standard version?
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