Roasted Chicken With Garlic Sherry Sauce Recipes

Steps:

• As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days.
• When you are ready to cook the chicken, first preheat the oven to 425 degrees F.
• Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter and sprinkle with salt and pepper.
• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes.
• When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables. Drizzle some pan juices over the chicken and vegetables.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
• Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
• Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Heat 1 tbsp of the olive oil in a large frying pan. Season the chicken, then brown on all sides. Remove the chicken, place it in a large baking dish, then set aside. Add the remaining oil, the onions and garlic to the pan, then season. Fry for 10 mins until golden. Stir in the cumin, sherry and lemon zest and juice. Bring to the boil, then add the almonds, dates and half the parsley.
• Pour the sauce over the chicken. Cover with foil, then roast for 1 hr until tender, taking the foil off after 15 mins. Spoon the liquid over the chicken a couple of times during roasting. Serve piled up on a large platter with the sauce poured over, the garlic cloves, remaining parsley and some extra lemon zest.

Steps:

• Use a sharp knife and poultry shears to divide chicken breasts into 4-6oz, serving pieces. You can get two pieces out of a moderate-sized breast or 3 pieces out of a large one.
• Drain and coarsely chop artichoke hearts.
• Heat butter and olive oil over medium heat in a large, heavy skillet that can go into the oven.
• Brown chicken on all sides, browning the skin side first. Remove to a dish that will catch the juices.
• Saute onions and garlic on low-medium until onions are soft and translucent.
• Add mushrooms if using them and cook briefly.
• Add sherry to pan and stir until it has all evaporated.
• Sprinkle flour over the onions and cook as a roux for a minute or two. If there is not enough fat remaining in the pan add a little more butter.
• Slowly add chicken broth, stirring vigorously so as not to create any lumps. Add salt and pepper. Bring to a boil then turn heat down to a simmer.
• Add artichoke hearts, chicken pieces, and chicken juices. Stir in gently.
• Cover and simmer 8-12 minutes or until the chicken is barely cooked and the sauce has thickened slightly. (The sauce will still be quite runny, not thick like gravy).
• Hold in oven at 225F if necessary. Could be held in a crockpot on warm for buffet service.
• I suggest serving over rice or noodles. Also good with crusty bread to sop up the sauce. Your favorite green vegetable will round out the meal nicely.
• Note: If you wish to use boneless, skinless breasts I suggest cooking them until almost done in the browning stage so that they will finish cooking as they sit while you make the sauce, then rewarming them briefly in the sauce immediately before serving.
• Note: If your family prefers dark meat you could use thighs instead of or in addition to breasts but will probably need to pour off excess grease before adding the flour.
• Note: If you want a thicker, more gravy-like sauce increase the flour to achieve your preferred texture.
• Note: This recipe can be made with boneless pork chops instead of chicken if you follow the directions for boneless breasts.
• Variation: Decrease the amount of chicken stock slightly. Add the juice and zest of one lemon and 1 tbs capers.
• Variation: Add 1-2lbs of barely-cooked asparagus tips at the last moment and cook just long enough to heat through.