CHICKEN WITH SHALLOTS
Steps:
- Preheat the oven to 425 degrees.
- Pat the chicken breasts dry with paper towels and sprinkle them generously on both sides with salt and pepper. In a 12-inch cast-iron skillet, heat the oil over medium-high heat for 2 minutes, until it begins to smoke. Place the chicken breasts, skin side down, in the skillet and cook for 4 to 5 minutes without moving, until golden brown.
- Using tongs, turn the chicken breasts skin side up, place the skillet in the oven, and roast for 12 to 15 minutes, until the chicken is cooked through.
- Meanwhile, in a medium saute pan, combine the white wine, lemon juice, and shallots and cook over medium-high heat for about 5 minutes, until only 2 tablespoons of liquid remain in the pan. If it reduces too much, add an extra splash of white wine or water. Add the cream, 1 teaspoon salt, and 1/4 teaspoon pepper and bring to a full boil. Remove from the heat, add the diced butter, and swirl the pan until the butter is incorporated. Don't reheat or the sauce will "break"! Sprinkle with salt and serve the chicken hot with the sauce spooned over it.
CHICKEN STOCK
Provided by Ina Garten
Time 4h20m
Yield 6 quarts
Number Of Ingredients 11
Steps:
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.
GREEK-STYLE CHICKEN AND ARTICHOKES
Make and share this Greek-Style Chicken and Artichokes recipe from Food.com.
Provided by iewe7726
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Season chicken with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat and brown chicken and artichokes, stirring occasionally, about 8 minutes. Remove chicken mixture and set aside.
- Heat remaining 1 tablespoon olive oil over medium heat and cook garlic for about 30 seconds. Add wine to pan and stir, scraping up brown bits. Stir in Chicken Broth and next 5 ingredients (lemon juice, sun-dried tomatoes, lemon peel, oregano, red pepper flakes).
- Return chicken mixture to skillet and bring to a boil. Reduce heat and simmer covered, stirring occasionally, until chicken is throughly cooked, about 10 minutes.
Nutrition Facts : Calories 290.1, Fat 10.5, SaturatedFat 1.8, Cholesterol 72.6, Sodium 415.2, Carbohydrate 16.3, Fiber 9.3, Sugar 2.3, Protein 28.8
AMAZING GREEK STYLE CHICKEN THIGHS
This recipe comes from my family who live in Greece. It is a staple over there and whenever you are in a pinch for something delicious, this will definitely satisfy your tastebuds. Perfect harmony of traditional Greek flavours, mixed with a little Canadian flare :) Plus, you NEED a fresh loaf of delicious bread to dip into the sauce. It is delicious!
Provided by Mia 2
Categories Chicken Breast
Time 50m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- In a large baking dish, add chicken thighs, skin side up. Add olive oil and the juice of 1 lemon. Give them a good stir to evenly coat the thighs. Sprinkle with seasoning salt, pepper, and oregano.
- (Optional) You can stick small knobs of butter underneath the chicken skin if you want to have an extra special meal :).
- Add a little water, just to prevent the pan from burning and to create a "zoumee", sauce, in Greek :).
- Put it in the oven for about 30-40 minutes, or until the meat is cooked. Halfway through, add more water if it needs (maybe 1/4 cup) and the other half of the lemon.
- When the meat is cooked, put oven on BROIL to crisp up the skin at the very end. Watch it carefully when you do this because the skin may burn quickly. We're goin for a crisp deep golden brown.
- You're done! Eat with a fresh loaf of bread, some lemon potatoes and a greek salad with lots of feta.
Nutrition Facts : Calories 1288.5, Fat 111.6, SaturatedFat 24, Cholesterol 315.8, Sodium 289.4, Carbohydrate 9, Fiber 4, Protein 66
GREEK STYLE CHICKEN WITH LEMON PISTACHIO RICE
Make and share this Greek Style Chicken With Lemon Pistachio Rice recipe from Food.com.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In an 8-inch glass or metal baking dish, mix together the broth, rice, spinach, tomatoes, lemon zest, 2 tablespoons lemon juice, 2 tablespoons pistachios, oregano, dillweed, cinnamon, and pepper (may season with salt to taste).
- Push the mixture to one side.
- Add the chicken breasts to the baking dish.
- Spoon a small amount of the rice mixture over them.
- Cover with foil; bake in a 375 degree oven for 50-60 minutes or until chicken is no longer pink and the rice is tender.
- Stir together the yogurt and 2 teaspoons lemon juice.
- To serve: spoon yogurt mixture over the chicken, rice, and vegetables; sprinkle the remaining pistachios over the top.
Nutrition Facts : Calories 338.7, Fat 6, SaturatedFat 1.2, Cholesterol 69.6, Sodium 364.2, Carbohydrate 34.2, Fiber 5, Sugar 8.3, Protein 37.9
GREEK-STYLE CHICKEN
Make and share this Greek-style Chicken recipe from Food.com.
Provided by tootyflooty
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Combine oregano, salt, and pepper.
- Rub seasonings all over chicken.
- Arrange chicken parts in a 13x9-inch baking dish.
- Blend together olive oil and lemon juice.
- Pour over chicken.
- Bake 40 minutes or until chicken is tender.
Nutrition Facts : Calories 379.3, Fat 29.8, SaturatedFat 7.2, Cholesterol 103.5, Sodium 290.7, Carbohydrate 0.8, Fiber 0.3, Sugar 0.1, Protein 25.8
GARLIC AND HERB SPATCHCOCK GRILLED CHICKEN
Spatchcocking (or splitting and flattening) this Italian-influenced chicken before grilling helps it cook more quickly and evenly, creating the ultimate combo: Juicy meat and crispy skin.
Provided by Ian Knauer
Categories Summer Small Plates Chicken Garlic Kid-Friendly Rosemary Spring Grill/Barbecue Healthy
Yield Serves 4
Number Of Ingredients 8
Steps:
- Prepare a grill for medium-high heat with both direct and indirect heat zones, preferably with hardwood or hardwood charcoal. Separate leaves from 5 rosemary sprigs, then coarsely chop leaves. Tie remaining sprigs together with kitchen twine to form a brush. Combine garlic and oil in a measuring cup.
- Place chicken breast side down on work surface. Spatchcock chicken by cutting along both sides of backbone with kitchen shears; reserve backbone for stock. Turn chicken over, breast side up, and splay open. Press down on breastbone with palms until you hear it crack and chicken is as flat as possible. Tuck the wings behind the breasts, then tuck in the legs so the bottoms of the drumsticks are pointed away from the body and chicken is as flat as possible.
- Brush all sides of both pieces of chicken with the garlic-oil using rosemary brush. Sprinkle all sides with chopped rosemary leaves, salt, and pepper.
- Grill both pieces of chicken, skin side down, over direct heat, until skin is golden brown, crispy, and lightly charred, about 5 minutes. Flip both pieces of chicken over, transfer to indirect heat, and baste with rosemary brush dipped in garlic-oil.
- Continue to grill chicken, basting occasionally, until skin is golden brown, juices run clear, and an instant-read thermometer inserted into the thickest part of the meat registers 165°F, 45-60 minutes for whole chicken and 25-35 minutes for chicken breast. Let chicken stand at least 10 minutes before carving. Arrange chicken on a serving platter and serve with chimichurri sauce alongside.
CHEF JOHN'S HOMEMADE CHICKEN STOCK
There's nothing like homemade chicken stock. It does take a long time to simmer, but the procedure is really quite simple.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes
Time 13h40m
Yield 12
Number Of Ingredients 8
Steps:
- Combine chicken, onion, carrots, celery, garlic, thyme, and bay leaf in a large stockpot; pour water into pot. Bring to a gentle simmer over medium-low heat, being careful not to let the mixture come to a boil. Once simmering, skim off any foam or impurities that accumulate on the surface of the water and reduce the heat to low.
- Gently simmer the mixture on low for 12 hours, skimming off any foam as needed.
- Remove stockpot from heat and let cool for 1 hour.
- Pour stock through a fine strainer and transfer to food-safe containers.
Nutrition Facts : Calories 81.2 calories, Carbohydrate 2.4 g, Cholesterol 19.8 mg, Fat 4.8 g, Fiber 0.6 g, Protein 6.7 g, SaturatedFat 1.3 g, Sodium 36.4 mg, Sugar 1.1 g
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