Scarlet Chicken Recipes

Steps:

• Using a fork, poke holes into the butternut squash package. Microwave the package for 2-4 minutes, or until the squash is tender. Season the squash with salt and pepper.
• Separate the 2 thighs and 2 drumsticks from the chicken.
• Dress the tomato salad with the vinaigrette.
• Serve the chicken with the steamed butternut squash, tomato salad, and grilled asparagus.
• Enjoy!

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Place the dried fruit in a medium bowl filled with hot water and let stand for 10 to 15 minutes.
• Drain and set aside.
• Lay the chicken pieces, skin side up, in an oblong baking pan.
• In a medium bowl, combine the orange juice, sherry and brown suar.
• Mix well, then stir in the dried cherries and cranberries and potato starch.
• Stir together, making sure the potato starch is dissolved.
• Pour the sauce over the chicken pieces and bake, uncovered, for 45 minutes.
• Baste and bake 30 to 40 more minutes, covering the baking pan with aluminum foil during the last 15 minutes.
• The chicken should look a little crispy on top, and the sauce should begin to thicken.
• If the sauce gets too thick, add about 1/4 cup orange juice or water during the last 15 minutes of baking.

Steps:

• Heat the oil in a large skillet over medium heat, and cook and stir the chicken, onion, green pepper, mushrooms, and garlic until the chicken is no longer pink inside, 10 to 15 minutes. Stir in the crushed tomatoes, parsley, salt, pepper, Italian seasoning, and basil, bring the mixture to a boil, and reduce heat. Cover the skillet and simmer for 30 minutes.
• While the chicken mixture is simmering, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until cooked through but still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Serve the chicken cacciatore over the hot cooked noodles. Sprinkle with Parmesan cheese before serving.

Steps:

• Preheat oven to 375°F. Season chicken with salt and pepper; lightly dust with flour, shaking off excess. Heat oil in a braiser pan or a large straight-sided ovenproof skillet over medium-high. When it shimmers, add chicken, skin-side down, in a single layer.
• Cook, flipping once, until browned on both sides, 6 to 8 minutes total. Transfer to a plate. Add sausages to pan and cook, turning a few times, until browned all over but not cooked through, about 5 minutes; transfer to plate with chicken.
• Reduce heat to medium; add shallots and garlic to pan and cook, stirring occasionally, until soft and golden in places, about 3 minutes. Add rosemary and pepper brine; cook until liquid has mostly evaporated, a few seconds. Add broth and lemon juice; boil until reduced by half, 8 to 10 minutes.
• Return chicken and any accumulated juices to pan, skin-side up, along with peppers. Transfer pan to oven; roast 15 minutes. Meanwhile, slice sausages on the bias into thirds; nestle into skillet.
• Continue cooking until a thermometer inserted in chicken (near but not touching bones) registers 165°F and sausages are just cooked through, about 5 minutes more. Serve warm with bread.