Poultry Essentials Creamy Garlic Chicken Wveggies Recipes

Steps:

• 1. PREP/PREPARE
• 2. In my opinion, all you need here are some frozen veggies. I am using some broccoli, peas, carrots and onions. Take them out of the freezer and allow to thaw before using,
• 3. Gather your ingredients (mise en place).
• 4. Mix all of the Sauce ingredients together, and reserve.
• 5. Add the oil to a pan over medium heat.
• 6. When the oil begins to shimmer, add the chicken, and cook until almost cooked through, about 3 - 4 minutes, then add the sauce.
• 7. Continue to cook for an additional minute or two, until the sauce thickens.
• 8. Add the defrosted veggies, and cook until warmed through, about 2 - 3 minutes.
• 9. PLATE/PRESENT
• 10. Serve over rice while nice and warm. Enjoy.
• 11. Keep the faith, and keep cooking.

Steps:

• PREP/PREPARE
• You will need a full or half, rimmed sheet pan to make this recipe, and some parchment paper will help with cleanup.
• The spices used in this recipe keep things simple, yet flavorful. Feel free to add, any additional spices that suit your fancy.
• If you wish, you can make more of the marinade and reserve some for after the chicken comes out of the oven, then drizzle it over the chicken and veggies before serving. Yummy.
• Chicken Thighs worked best, and so would legs; however, if you choose breasts, be careful and do not overcook them or they will be dry.
• Gather your ingredients (mise en place).
• Whisk the marinade ingredients together in a bowl.
• Add the chicken thighs, toss with the marinade, then cover and place in the fridge for 2 - 3 hours.
• I am using a Ziploc bag for the marinading, however, keeping them in the bowl and covering with a piece of clingwrap would do just fine.
• Place a rack in the upper position and preheat the oven to 380f/195c.
• Remove the chicken from the marinade and sprinkle with a bit of salt and pepper.
• Add the chicken to the parchment-lined sheet pan, then toss the veggies in a bit of oil, salt, and pepper, and add to the pan.
• Place in the preheated oven and bake until the chicken starts turning golden and the veggies are cooked, about 30 - 40 minutes.
• To get the chicken skin even crisper, turn on the broiler function 1 - 2 minutes before the chicken is finished. But keep an eye on it because the broiler can turn golden brown to blackened quicker than you can say: Oops.
• PLATE/PRESENT
• Place a piece of the chicken on a plate; along with a portion of the veggies, then serve while nice and hot. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• Cook the potatoes in boiling salted water for 20-25 mins until tender when pierced with a knife. Meanwhile, heat the 2 tbsp Flora Buttery in a frying pan over a medium heat until melted, then fry the onion for 10 mins until softened. Stir in the garlic, fry for a minute more, then add the chicken and fry for 5 mins until lightly golden.
• Pour in the wine, bring to a simmer and reduce until halved. Stir in 250ml of the crème fraîche. Cook for 5 mins until the chicken is cooked through, and the sauce has thickened slightly.
• Drain the potatoes, leave to steam dry for 1 min, then mash with the 50g Flora Buttery, remaining crème fraîche and some seasoning, until smooth. Stir the herbs and spinach through the chicken and cook for a minute or so until the spinach wilts. Add the lemon juice and some seasoning. Serve spooned over the creamy mash.