Pats Own Marinated Chicken Recipes

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PAT'S OWN MARINATED CHICKEN

Pat, my husband, came home and said he was going to cook the dinner for company the next evening. What a surprise when he barbecued the following chicken. It was excellent and the leftovers were delightful. Can't believe such a simple addition could be sooooo good.

Provided by trick

Categories     < 30 Mins

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 2



Pat's Own Marinated Chicken image

Steps:

  • Marinate the chicken breasts overnight.
  • Barbecue as usual.
  • Serve with pilaf or plain rice and a vegetable.

Nutrition Facts : Calories 588.8, Fat 38, SaturatedFat 6.4, Cholesterol 145.3, Sodium 1417.8, Carbohydrate 11.8, Sugar 9.4, Protein 48.6

16 ounces newman's own family recipe Italian salad dressing
2 lbs boneless skinless chicken breasts or 2 lbs chicken thighs

ONE-POT CHICKEN WITH SAUSAGE AND POTATOES

Cooking a few ingredients together is an easy route to a great supper. This one delivers robust flavor at its best.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 50m

Number Of Ingredients 9



One-Pot Chicken with Sausage and Potatoes image

Steps:

  • In a large Dutch oven or heavy pot, heat oil over medium-high. Add sausage and cook, stirring occasionally, until brown all over, about 4 minutes. With a slotted spoon, transfer sausage to a dish. Season chicken on both sides with salt and pepper and add to pan, meaty side down. Cook until golden brown on both sides, 10 minutes, flipping once. Transfer chicken to dish with sausage.
  • Add onion, potatoes, and celery to pot and season with salt and pepper. Cook, stirring often, until onion is soft, 3 to 5 minutes. Return sausage and chicken, meaty side up, to pot and add 1 cup water. Bring to a boil, then cover and reduce heat to low. Simmer until potatoes are tender and chicken is cooked through, about 20 minutes.
  • Remove lid and increase heat to high; boil until liquid is reduced to 1/2 cup, 5 minutes. Transfer chicken to a platter. Add vinegar and oregano to vegetables and sausage and stir to combine. With slotted spoon, transfer vegetables and sausage to platter with chicken and top with celery leaves. Transfer sauce to a gravy boat and serve alongside chicken.

2 teaspoons extra-virgin olive oil
1/2 pound sweet Italian sausage, casings removed, broken into 3/4-inch pieces
2 bone-in chicken breast halves (with wings attached if desired; 1 1/2 pounds total), skin removed, halved
Coarse salt and ground pepper
1 yellow onion, diced medium
1 pound waxy potatoes, halved or quartered if large
3 stalks celery, cut into 1 1/2-inch pieces, plus leaves for garnish
2 tablespoons red-wine vinegar
1 tablespoon fresh oregano leaves

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