BAKED CHICKEN WITH SPECIAL RASPBERRY SAUCE
This is one of those easy oven recipes that is absolutely delicious. It was shared by a chef on another cooking website.
Provided by PanNan
Categories Chicken Thigh & Leg
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place chicken in shallow pan.
- Drizzle with melted butter.
- Bake at 350 for 45 minutes.
- Drain any excess fats from pan.
- Combine remaining ingredients and spoon over chicken, bake another 15- 20 minutes.
Nutrition Facts : Calories 984.5, Fat 40.3, SaturatedFat 15.1, Cholesterol 350.6, Sodium 690, Carbohydrate 56.8, Fiber 0.9, Sugar 40.1, Protein 93
PAN-ROASTED CHICKEN IN CREAM SAUCE
This recipe is an adaptation of a dish the chef Angie Mar serves at the Beatrice Inn in Manhattan, the chicken crisped in a pan, then napped in a Madeira-laced cream sauce dotted with morels. Which sounds fancy and hard to make but isn't, really. Brown the chicken, and set it aside to rest. Cook the morels in the remaining fat - you could swap them out for another wild mushroom or even button mushrooms in a pinch - and then flash them with Cognac, which you'll find will come in handy again and again once you start cooking with it. (Try it on steak au poivre!) Then build up a sauce with cream and a little butter and crème fraîche for gloss, get the chicken into it and add some fresh savory and tarragon at the end - or just one of those, or neither. Make the dish as you prefer or as you can. It's luxurious, every time.
Provided by Sam Sifton
Categories poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season the chicken parts aggressively with salt. Set a Dutch oven or large, high-sided sauté pan over high heat, and swirl the olive oil into it. When it is shimmering and about to smoke, turn the heat to medium high, and working in batches, add the chicken to the pan, skin-side down, setting the pieces aside to rest when they are golden and crisp on one side and just kissed by the heat on the other, approximately 30 minutes for all the meat.
- Discard all but 2 tablespoons of fat in the pan, then return it to medium-high heat and add the mushrooms, tossing to coat them with fat. Cook, stirring often, until the mushrooms just begin to soften, approximately 3-4 minutes, then remove the pan from the heat. Add the Cognac, and carefully ignite it with a match, or simply cook it on very low heat until the alcohol has evaporated and the mushrooms are glossy.
- Scrape the mushrooms to the sides of the pan, then add to it the chicken pieces, arranged in a single layer if possible. Pour 1 to 1 1/2 cups of chicken stock around the chicken. It should rise about halfway up each piece. Lower heat to medium, allow the mixture to come to a low simmer, then put a lid on the pan and allow the mixture to cook slowly until the meat has cooked through, approximately 15 minutes.
- Remove the lid from the pan, and transfer the chicken pieces to a platter to rest. Turn the heat to medium high, and allow the chicken stock to reduce by 1/3, then add the heavy cream, and stir to incorporate. Let this mixture simmer for a minute or 2 until it starts to thicken, then add the Madeira, and swirl again to combine.
- Continue cooking the sauce until it can enrobe the back of a spoon, approximately 2-3 minutes more, then stir in the butter, crème fraîche and chopped savory and stir to combine. Turn the heat off, add the tarragon, stir one more time and then return the chicken pieces to the pan. Spoon some sauce over the chicken, sprinkle with the parsley and serve.
SAUCY RASPBERRY CHICKEN
I first had this as a teenage babysitter, when the children's mom prepared it for us to eat while she was out. The kids loved it, and so did I! Now I make it for my own kids.
Provided by Taste of Home
Categories Dinner
Time 5h15m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- Place chicken in a 3-qt. slow cooker. In a small bowl, combine the spreadable fruit, soy sauce, mustard and pepper; pour over chicken. Cover and cook on low for 5-6 hours or until meat is tender., Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.
Nutrition Facts : Calories 337 calories, Fat 16g fat (4g saturated fat), Cholesterol 105mg cholesterol, Sodium 468mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 0 fiber), Protein 31g protein.
HAZELNUT-CRUSTED CHICKEN WITH RASPBERRY SAUCE
Provided by Anna Pump
Categories Blender Chicken Roast High Fiber Raspberry Summer Hazelnut Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 20
Steps:
- For raspberry sauce:
- Puree raspberries, white wine vinegar, and sugar in blender until smooth. With blender running, gradually add safflower oil. Add water by teaspoonfuls as needed to thin to desired consistency. Season raspberry sauce to taste with salt and pepper.
- For chicken:
- Preheat oven to 375°F. Mix hazelnuts, panko, 1 tablespoon coarse salt, and 2 teaspoons pepper in shallow bowl.
- Mix honey mustard, mint leaves, mayonnaise, Dijon mustard, remaining 1 teaspoon coarse salt, and remaining 1 teaspoon pepper in bowl. Add chicken; coat.
- Dip chicken pieces, 1 at a time, into crumb-nut mixture, coating both sides and pressing to adhere. Transfer coated chicken pieces to baking sheet.
- Divide equal amounts of butter and peanut oil between 2 large nonstick skillets; heat over medium-high heat. Add 2 chicken pieces to each skillet; reduce heat to medium and cook until chicken is light brown, about 4 minutes per side. Place chicken on rimmed baking sheet; transfer to oven. Roast chicken until cooked through, about 15 minutes.
- Divide salad greens among 4 plates; top with chicken. Garnish with fresh raspberries and serve raspberry sauce alongside.
SKILLET CHICKEN WITH RASPBERRY SAUCE
Basic skillet-cooked chicken gets a slightly sweet kick with this fresh, fun raspberry sauce. It's great over rice, too. -Anita H. Hennesy, Hagerstown, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Sprinkle chicken with salt and pepper. In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 5-7 minutes on each side or until a thermometer reads 170°., Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil; cook until liquid is reduced to 1/2 cup. Serve with chicken.
Nutrition Facts : Calories 260 calories, Fat 3g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 369mg sodium, Carbohydrate 28g carbohydrate (25g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
CHICKEN WITH RASPBERRY CREAM SAUCE
So easy. I got this recipe years ago from a friend. Her mother had given her the recipe. The cream made it a little different from the other recipes I read (and more fattening too)! This can be doubled to feed four and so on which is a good thing since my kids like this a lot.
Provided by Oolala
Categories Chicken
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Season the chicken with salt and pepper to taste. In a skillet, heat the oil and melt the butter and saute the chicken over medium heat.
- After about 5 minutes, add the onion and garlic, if desired. Cook until the chicken is cooked through and the onions are tender.
- Remove chicken from the skillet and set aside. Add the jam and vinegar to the pan and stir.
- Boil for 1 minute and stir in cream and heat until boiling.
- Return chicken to the skillet and heat for a few minutes; turning the chicken in the sauce.
- Can garnish with fresh raspberries and serve.
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