Savoury Chicken Recipes

Steps:

• In a large bowl, combine the soup mix and water. Add the chicken, potatoes and onion; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. , Bake, uncovered, at 350° for 40-45 minutes or until vegetables are tender and a thermometer reads 170°, stirring occasionally.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a 9x13 inch baking dish. Season with ground black pepper to taste. Top each breast with a slice of cheese.
• Mix together the soup and milk and pour mixture over chicken. Sprinkle bread crumbs on top and drizzle with melted butter/margarine. Bake covered in the preheated oven for 30 minutes. Uncover and bake for another 20 minutes or until golden brown.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 9x13 inch baking dish, place the chicken breasts. Add the potatoes, bell peppers, carrot and onion, all cubed or quartered. Sprinkle all liberally with Worcestershire sauce and a dash of paprika. Cover dish and bake in the preheated oven for 1 1/2 hour. That's it! Enjoy!

Steps:

• Arrange chicken in large shallow baking dish.
• Mix remaining ingredients in large bowl.
• Pour marinade over chicken.
• Cover and refrigerate 2-4 hours.
• Preheat oven to 360F (175C).
• Bake chicken in marinade until just springy to touch, basting 2-3 times with marinade, about 40 minutes.
• Transfer chicken to platter.
• Tent with foil to keep warm.
• Strain marinade into saucepan.
• Boil until reduced to 2 cups, about 20 minutes.
• Serve sauce with chicken.

Steps:

• Pound out the chicken breasts between two sheets of plastic wrap until thin and evenly thick. In a square glass baking dish combine orange juice, mustard, wine and tarragon. Place breasts in dish and coat with marinade and let sit for 30 minutes.
• Preheat oven to 325 degrees. Lay one chicken breast out flat and top with some chopped spinach. In a small bowl mix together cheese, olives, mint and apricots. Roll up the breast and secure with toothpicks. Place chicken back into marinating dish and repeat procedure for remaining breasts. Bake for 40 minutes until firm.

Steps:

• Heat the oil in a large skillet over a medium-high heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until browned, about 2 minutes per side. Meanwhile combine the brown sugar, soy sauce, rice vinegar and orange juice in a small bowl and set aside. When the chicken is browned, transfer to a plate and set aside.
• Add the ginger and garlic to the pan and cook, stirring, for 30 seconds. Add the chicken broth, the soy sauce mixture, and the peaches to the pan. Turn the heat up to high and cook, uncovered, for about 6 minutes, stirring occasionally until the sauce is nicely thickened and the peaches soften. Add the chicken back to the pan with the sauce, turn the heat down to moderate-low, cover and cook for about 5 minutes, or until chicken is cooked through.
• In the meantime, toast the almonds in a dry skillet over a medium-high heat stirring frequently, until golden brown and fragrant, about 2 minutes.
• Serve the chicken topped with the sauce and sprinkled with the toasted almonds.

Steps:

• Preheat oven to 325 degrees F.
• Bring a large pot or water to a boil over medium heat. Add the potatoes and cook until tender, about 12 to 14 minutes. Drain and set aside.
• In a large oven-proof skillet over medium-high heat, add the butter. Add the onions, bell peppers and garlic and saute for a few minutes. Add the cayenne, salt, pepper, smoked paprika and oregano. Stir in the chicken and cook for 4 to 5 minutes until chicken is warmed through. Season with more salt and pepper, if needed. Stir in the chicken stock to add some moisture, along with the parsley and lemon juice. Allow to simmer for a few minutes. Add the cooked potatoes and put into the oven until the potatoes are crunchy, about 10 minutes. Remove from the oven and transfer to a serving bowl.

Steps:

• Arrange chicken in an aluminum foil-lined, greased 3 quart (3L) casserole dish. [Thanks for reminding me Pennynickle ;) ].
• Mix mayonnaise, chili sauce, relish, lemon juice and Worcestershire sauce in a bowl.
• Stir in onion soup mix, jam and brown sugar.
• Spoon sauce over chicken pieces, covering all chicken.
• Bake uncovered for an hour at 350°F (175°C).
• Baste half way through.

Steps:

• Heat oven to 400°F.
• Cook cream cheese and broth in large saucepan on low heat until cream cheese is completely melted and mixture is well blended, stirring frequently with whisk. Stir in chicken, vegetables and garlic powder.
• Spoon into 9-inch pie plate. Whisk egg and milk in medium bowl until blended. Add baking mix; stir just until moistened. Spread over chicken mixture. Place pie plate on baking sheet.
• Bake 25 to 30 min. or until golden brown.

Steps:

• Cook pork in a wide 6- to 7-quart heavy pot over moderate heat, stirring, until golden and fat is rendered, about 8 minutes. Transfer pork with a slotted spoon to paper towels and pour off all but about 2 tablespoons fat from pot.
• Pat chicken dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Brown chicken in fat in pot over moderately high heat in 2 batches, skin sides down first and turning over once, about 6 minutes per batch. Transfer chicken to 2 plates, breast pieces on one and the rest on the other.
• Add butter to fat in pot, then cook onions, carrots, and savory over moderately low heat, stirring, until vegetables are softened. Add flour and cook, stirring, 1 minute. Add water in a stream, whisking, then add remaining teaspoon salt and 1/2 teaspoon pepper and bring to a boil over high heat. Return chicken, except breast pieces, and salt pork to pot, then reduce heat and simmer, partially covered, stirring occasionally, 20 minutes.
• Peel potatoes and cut into 3/4-inch cubes. Add potatoes and breast pieces to pot, then simmer, partially covered, until chicken is cooked through and potatoes are tender, about 15 minutes.

Steps:

• Remove skin and fat from the chicken thighs.
• Place on the bottom of a slow cooker/crock pot.
• Sprinkle the salt, pepper, thyme leaves, celery seeds and poultry seasoning over the chicken pieces.
• Mix together until chicken pieces are coated with the seasonings.
• Pour in the canned chicken broth and beer and stir well.
• Cook on high for 3 or 4 hours or until chicken is tender and falling off the bones.
• Allow to cool before deboning the thighs and store in a container in the refrigerator until ready to use.
• Pour the broth into a glass jar and store in refrigerator until ready to use.

Steps:

• Place chicken on a rack in a shallow roasting pan. Carefully loosen the skin above the breast meat. Combine the onion salt, thyme, savory, orange zest and pepper; rub half of the herb mixture under the loosened skin. Rub chicken skin with oil; sprinkle with remaining herb mixture., Bake at 375° until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 2 hours. Let stand for 10-15 minutes. Remove skin before carving. Skim fat and thicken pan juices for gravy if desired.

Steps:

• In a large resealable plastic bag, combine the buttermilk, mustard, garlic and pepper sauce. Add the chicken; seal bag and turn to coat. Refrigerate for 8 hours or overnight. Drain and discard marinade., In a large resealable plastic bag, combine the flour, paprika, baking powder, thyme, salt and pepper. Add chicken, one at a time, and shake to coat., Place chicken bone side down on a rack in a shallow baking pan. Spritz chicken with cooking spray. Bake, uncovered, at 425° for 50-60 minutes or until a thermometer reads 170°.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place chicken pieces in a 9x13 inch baking dish. Pour oil and stock over chicken and sprinkle with garlic. Season with oregano, salt and pepper and top with cheese.
• Bake in the preheated oven for about 45 to 60 minutes, or until chicken is cooked through and no longer pink inside.
• Pour vinegar over chicken and serve.

Steps:

• Remove giblets from chicken cavity, rinse chicken inside and out.
• In a large stock pot or container, mix water, sage, celery seed, thyme, salt, sugar and soy sauce to create brine. Stir well until the sugar and salt are dissolved. Place the chicken in the brine, cover and refrigerate for at least 4 hours or overnight.
• Remove chicken from the brine and rinse well inside and out. Sprinkle with 2 tablespoons of seasoned salt. Bake the chicken at 400 degrees F for 45 minutes.

Steps:

• Season chicken, if desired, with salt and black pepper.
• Melt Country Crock® Spread in large nonstick skillet over medium-high heat and brown chicken, turning once, about 6 minutes. Remove chicken and set aside.
• Cook mushrooms and onion in same skillet over medium heat, stirring occasionally, until tender, about 3 minutes. Add vinegar and simmer 1 minute. Stir in broth and mustard and simmer, stirring occasionally, 4 minutes, or until sauce is slightly thickened.
• Return chicken to skillet and simmer uncovered 5 minutes or until chicken is thoroughly cooked. Serve, if desired, with warm crusty French bread.

Steps:

• Preheat the oven to 200C/gas 6/fan 180C. Carefully loosen the skin over the breast of the chicken and ease a slice or two of the prosciutto and sprig of rosemary under the skin to cover each breast. Choose the fattiest parts of the prosciutto, as the idea is for it to baste the breast meat and keep it from drying out too much. Chop the remaining prosciutto and put it in the cavity of the chicken with the onion, sage and the rest of the rosemary. Use wooden cocktail sticks to close the cavity.
• Choose a baking dish that will just hold the chicken comfortably, drizzle the base with 1 tbsp of the oil and put in the chicken, breast side up. Pour over the remaining oil and season thoroughly. Roast for 11⁄4 hours, basting from time to time with the white wine, until the juices from the chicken have no trace of blood in them when the thigh joint is pierced with a knife.
• While the chicken is roasting, start the sauce. Tip the garlic, parsley leaves, livers and anchovies into the bowl of your food processor with the soppressa or salami, if using. Whizz until everything, including the parsley leaves, seems amalgamated.
• When cooked, lift the chicken on to a carving board, cover with foil and let it rest for 15 minutes. Pour the olive oil from the juices left in the roasting pan into a small saucepan - you should have about 4-5 tbsp. Put the pan over a low heat and gradually add the liver mixture, stirring to blend with the oil. Cook, stirring continuously until the sauce changes from a raw to a cooked colour. Pour in the lemon juice, stir, then add the white wine, and when that has evaporated, add the vinegar. After 10-12 minutes cooking, taste and season with salt and freshly ground black pepper.
• Return the sauce to the cleaned food processor bowl, give it all a second whiz and return to the pan. Back on the heat, continue to stir and cook the sauce, adding water, a little at a time, until you achieve a velvety texture and a thick pouring consistency. Keep the sauce warm over a pan of simmering hot water while you joint the chicken.
• Discard the backbone, carve the legs into thighs and drumsticks, and cut each breast into two, so diners get a bit of each. Discard the flavourings from inside the cavity. Add half the chopped parsley and lemon zest to the sauce and pour into a serving bowl, scatter with the rest of the parsley and lemon zest and serve with the chicken.

Steps:

• Preheat oven to 350°. In a shallow bowl, combine the first six ingredients. Place the stuffing in another bowl. Dip chicken in mustard mixture, then coat with stuffing., Place chicken in an 11x7-in. baking dish coated with cooking spray. Spritz chicken with cooking spray. Bake, uncovered, until a thermometer reads 170°, 15-20 minutes.