BEER-BRAISED CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a large pot over medium-high heat. Add the bacon and cook until browned, about 5 minutes. Remove with a slotted spoon and transfer to a paper-towel-lined plate. Season the chicken with salt and pepper and dredge in flour, shaking off the excess. Add the olive oil to the drippings in the pot. Add the chicken in batches and cook over medium-high heat until golden on the bottom, 6 to 7 minutes, then flip and sear the other side, about 1 minute.
- Add the beer, onions, potatoes, mustard, sugar, thyme and 1 cup water to the pot and stir, making sure the chicken is fully submerged. Simmer until the chicken is cooked through, about 15 minutes. Discard the thyme and stir in the bacon and parsley.
SOLO CHICKEN BREAST POACHED IN BEER
This solo meal provides meat, vegetable, and pasta in one dish. The sourness of the beer is matched with the sweetness of the onion, and the saltiness of the olives. The reason the chicken breast is left whole for most of the cooking, and then diced as a later step is because the meat will remain more moist and flavorful if seared rather than stir fried.
Provided by Bill Hilbrich
Categories One Dish Meal
Time 40m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Place a thawed chicken breast in a preheated 8 inch cast iron frying pan or one with a non stick surface and sear each side for 2 minutes.
- Add warm beer and poach the chicken uncovered for 15 minutes.
- Bring 2 quarts of salted water to a boil, and after the chicken has been poaching for 8 minutes, add the dried pasta to the boiling water.
- After the chicken has cooked for another 8 minutes, remove the chicken and add the onion to the poaching liquid.
- Dice the chicken, return it to the frying pan, drain the pasta, add it to the frying pan, and add the diced olives.
- Cook mixture for another 2 minutes, and serve.
- Salt and pepper to taste.
BEER-POACHED PULLED CHICKEN MOLE
Provided by Rachael Ray : Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Quarter one of the onions and place in a large pot with the chicken, beer, and 2 bay leaves. Add just enough water to come up to the top of the chicken pieces. Bring to a low boil over medium-high heat, and then lower the heat and simmer until cooked through, 12 to 15 minutes. Remove the chicken from the hot liquid to a bowl and shred the meat with forks. Strain and reserve the stock.
- Meanwhile, in a small pot, cover the anchos with just enough water to cover and simmer to reconstitute, 8 to 10 minutes. Add the anchos to a food processor bowl, reserving the cooking liquid.
- Toast the almonds in a saucepot large enough in which to make the sauce. Remove the toasted nuts to the food processor bowl.
- Slice the 2 remaining onions. Heat the extra-virgin olive oil over medium-high heat in the same pot you toasted the nuts in. Add the onions, garlic, last 2 bay leaves, raisins, red chile, oregano, cumin, cocoa, cinnamon, salt, and pepper. Cover and cook to soften the onions, 10 minutes, stirring occasionally. Add the crushed tomatoes and heat through. Transfer to the food processor with the reconstituted anchos and almonds. Process into a thick paste and return to the saucepot. Add a little of the chicken stock and ancho stock to thin the sauce a bit. It should remain thick enough to coat the back of a spoon. Add the shredded chicken to the sauce then serve with warm corn or flour tortillas for wrapping. Garnish with pepitas.
POACHED CHICKEN BREAST
Cook a chicken breast in an infused liquid for a beautifully tender, lightly seasoned piece of meat that's perfect for adding to salads, soups and sandwiches
Provided by Esther Clark
Categories Dinner, Main course
Time 20m
Number Of Ingredients 7
Steps:
- Tip the carrot, celery and garlic into a large saucepan. Tie the herbs together in a bunch with a piece of kitchen string, then add to the pan with the chicken breasts, water and 2 tsp salt (adding a little more water if it doesn't quite cover the chicken). Bring to the boil, then immediately lower to a simmer and cook over a very low heat for 10-12 mins, or until the juices run clear in the thickest part of the breast.
- Remove the pan from the heat and scoop out the chicken breasts from the poaching liquid. Slice or tear the chicken into pieces and use in salads, soups or sandwiches.
Nutrition Facts : Calories 133 calories, Fat 1 grams fat, SaturatedFat 0.4 grams saturated fat, Protein 30 grams protein, Sodium 0.31 milligram of sodium
POACHED CHICKEN BREAST
Poached chicken has much more flavor and a better taste than boiled chicken. If you want to eat more lean protein, give this recipe a try. I like to eat the veggies!
Provided by Ace
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Combine chicken stock, water, yellow onion, celery, carrots, tomato paste, salt, peppercorns, and bay leaf in a large pot; bring to a gentle simmer. Decrease heat to medium-low and simmer, checking the flavor occasionally, until vegetables are slightly tender, 30 to 45 minutes.
- Bring stock to a boil and add chicken, pouring in more water if chicken isn't completely covered in liquid. Bring poaching liquid to a boil; remove pot from heat and cover tightly with a lid until chicken is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 322 calories, Carbohydrate 14.4 g, Cholesterol 132.5 mg, Fat 3.9 g, Fiber 4.4 g, Protein 55.2 g, SaturatedFat 1.1 g, Sodium 2786.5 mg, Sugar 7 g
SOLO BAKED CHICKEN BREAST
This is an easy recipe that when when matched with a prepared potato ( see note ), and a green salad will place dinner for one on the table in 45 minutes.
Provided by Bill Hilbrich
Categories Lunch/Snacks
Time 45m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Place a Cast Iron Frying Pan into an oven and preheat at 350 degrees for 10 minutes.
- During this time, IF the chicken breast is frozen, it can thawed in a microwave at power 3 for 7 minutes.
- Place the thawed chicken breast into a shallow dish and add the juice of 1 lemon, coating both sides.
- Let sit for at least 5 minutes.
- Cover both sides with pepper, and then coat the chicken breast with the butter, using a brush.
- Place the chicken into the Cast Iron Pan and bake for 35 minutes.
- To get an even browning, turn the chicken over half way through the baking time.
- Note:If a baking potato is punctured, microwaved on high for 3 minutes, and then coated with olive oil, it will be done in the same 35 minutes in the oven.
Nutrition Facts : Calories 246.9, Fat 14.7, SaturatedFat 8, Cholesterol 106, Sodium 238.8, Carbohydrate 3.3, Fiber 0.1, Sugar 1.2, Protein 25.3
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