Chicken Recipes?

What is your best Chicken Recipe?Chicken Recipes?
CHICKEN BREAST IN CHAMPAGNE





4 whole chicken breasts halved


Salt and pepper


1/2 c. cognac


2 tbsp. flour


2 tsp. tarragon


3 1/2 c. champagne


1/2 c. heavy cream





Sprinkle chicken with salt and pepper. Melt butter in Dutch oven on medium heat. Brown chicken a few at a time (about 10 minutes). Remove from pan, set aside. Pour cognac into pan warm and flame.





When flame subside, stir in flour and tarragon. Cook 2 minutes stirring constantly. Gradually stir in 3 cups of champagne. Return chicken to pan cover and simmer until chicken is tender about 15 minutes. Put chicken on platter.





Stir in rest of champagne and the heavy cream, cook until the sauce is thickened to desired consistency. Pour sauce over chicken. Serve immediately. Serves 8 to 10.





I like it best served over rice pilaf.Chicken Recipes?
Popover Chicken Tarragon





1 2 1/2-3 lb chicken, cut up into pieces (breast, thigh, leg, etc)


2 T cooking oil


3 eggs


1 1/2 c milk


1 T cooking oil


1 1/2 c all purpose flour


3/4 tsp dried tarragon, crushed


3/4 tsp salt





For the sauce:


1 can cream of chicken soup


1/3 c milk


1 4 oz can mushrooms


2 T parsley





In a skillet brown chicken in the 2 T oil, season with salt and pepper. Place chicken greased 13x9x2 baking dish.


In a mixing bowl beat eggs, add milk and the 1 T oil. Stir together the flour, tarragon, and salt. Add to egg mixture. Beat till smooth. Pour over chicken. Bake at 350 for 55-60 minutes. Serve with mushroom sauce.





For the sauce: Mix all ingregients and cook in saucepan until bubbly.





** This dish is great, it's very easy, but it dosn't taste or look easy, so it's an impressive dish to entertain with.
MAYBE NOT THE BEST BUT YUMMY....AFTER YOU FRY THE CHICKEN OR STEAM IT ROLL IT IN A MIX OF KICKR CATSUP AND BROWN SUGAR AND PUT BACK IN THE PAN TILL CRISPY.....
I dont know, I must have made chicken over 100 ways and thats just in the last year. Why would you make chicken the same way twice.
its my fav....:)....chicken fry...try it....i hope u will love it..





12 chicken drumsticks


1 teaspoon(s) green chilly paste


1 tablespoon(s) garlic paste


2 teaspoon(s) ginger paste


1 teaspoon(s) red chilli powder


2 teaspoon(s) coriander powder


陆 teaspoon(s) turmeric powder


1 teaspoon(s) hot spice mix (garam masala) powder


salt and freshly milled pepper to taste


1 tablespoon(s) clarified butter (ghee)


2 teaspoon(s) lemon juice


finely chopped fresh coriander and onion rings to garnish








Make incisions in the chicken drumsticks with a knife.


Mix together the next eight ingredients to form a marinade. Rub the marinade into the chicken and keep aside for about 2 hours.


Heat the oil for deep frying and fry three to four drumsticks at a time till they are cooked through and evenly browned. Drain into a bowl lined with paper towel and keep warm till the remaining chicken drumsticks are fried.


Serve hot sprinkled with the lemon juice and garnished with coriander leaves.


TIPS:





Boneless chicken can be also used for this recipe. Reduce or halve the weight of chicken if using boneless. Rest of the ingredients remain the same.


The amount of green and red chillies can be increased or decreased as desired
BBQ'ed Chicken Skewers





Diced chicken, diced veggies, dipped in honey BBQ sauce and grilled. YUMMY!
Chicken Fricassee (Serves 6)





Recipe was adapted by David Simmons from a chicken fricassee recipe attributed to Mamman, which was included in a recipe box collection sold in the 1960鈥檚 at Asphodel Plantation.





4 chicken thighs


4 chicken drumsticks


2 chicken breast halves


Salt, black pepper to season chicken


陆 to 戮 cup olive oil


陆 cup all-purpose flour


3 cups chopped onions


5 cloves garlic, finely minced


戮 cup chopped celery, also include celery leaves if possible


4 to 5 cups water


1 tsp. dried thyme leaves, crumbled


1/8 tsp. red pepper (optional)


1 tsp. salt


陆 cup red wine


1陆 bunches green onions, chopped, including tops, reserve 1 tbl. chopped green onion tops for garnish


陆 cup plus 2 Tbsp. chopped fresh parsley, divided


Cooked brown or white rice





1. Liberally salt and pepper chicken pieces.


2. Heat olive oil on medium high in a large Dutch oven-type pot or two heavy skillets if you don't have one large pot. It's important when browning the chicken not to crowd the pieces. You have to have lots of room for the chicken to sear and brown on all sides and not steam cook in this step. Go for a dark golden brown crust on the skin.


3. Remove the browned chicken from the hot oil and add in the flour and stir to make a medium-brown roux. Next, stir the onions (not the green ones), garlic and celery into the roux and cook until everything is softened and caramelized with a nice covering of roux.


4. Return chicken to the pot with the roux and vegetables and pour in 4 to 5 cups water. Add seasonings, the thyme, red pepper and salt. Stir everything until gravy is starting to thicken. Reduce heat to low and stir in red wine. (You could probably prep the dish in a Dutch oven or cast-iron skillet and then simmer the gravy in a slow cooker so you don't have to keep watch while it cooks down.)


5. Simmer, covered, for about 2 陆 hours. Check occasionally to make sure the gravy is developing. Add more liquid if needed, but it shouldn't be necessary.


6. Stir in almost all of the green onions and 陆 cup of the chopped parsley and simmer covered for an additional 30 minutes.


7. Check for seasoning. Serve over cooked rice. Garnish each serving with a sprinkle of chopped green onion and chopped parsley.


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CHICKEN PICCATA





2 skinless and boneless chicken breasts, butterflied and then cut in half


Sea salt and freshly ground black pepper


2 cups all purpose flour, for dredging


6 tablespoons unsalted butter


5 tablespoons extra-virgin olive oil


1/3 cup fresh lemon juice


1/2 cup chicken stock


1/4 cup brined capers, rinsed


1/3 cup fresh parsley, chopped





Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.


In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.





Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.





-- Giada De Laurentiis, FoodTV


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Chicken with 40 Cloves of Garlic





3 whole heads of garlic, about 40 cloves


2 (3陆 lb.) chickens, cut into eighths


Kosher salt


Freshly ground black pepper


1 Tbsp. unsalted butter


2 Tbsp. good olive oil


3 Tbsp. Cognac, divided


1陆 cups dry white wine (I鈥檝e used chix broth before)


1 Tbsp. fresh thyme leaves (1 tsp. dry)


2 Tbsp. all-purpose flour


2 Tbsp. heavy cream





Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain and peel garlic; set aside.





Dry the chicken w/ paper towels. Season liberally w/ salt %26amp; pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over med-high heat. In batches, saut茅 chicken in the fat, skin side down first, until nicely browned, about 3-5 minutes on each side. Turn over w/ spatula or tongs; do not pierce skin w/ fork. If the fat is burning, turn heat down to medium. When a batch is done, transfer to a plate and continue to saut茅 all the chicken in batches. Remove the last chicken to the plate. Add all the garlic cloves to the pot. Lower heat and saut茅 for 5-10 minutes, turning often until evenly browned. Add 2 Tbsp. of the cognac and the wine to the garlic, return to a boil, scraping the brown bits from the bottom of the pan. Return the chicken to the pot with the juice and sprinkle chicken w/ thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, or until chicken is tender.





Remove the chicken to a platter, cover w/ foil to keep warm. In a small bowl, whisk together 陆 cup of the sauce and the flour, and then whisk this back into the sauce in the pot. Raise the heat, add the remaining Tbsp. of Cognac, and the cream. Boil for 3 minutes. Taste sauce and adjust for salt and pepper to taste; it is important for the sauce to be very flavorful because chicken tends to be bland. Pour the sauce and the garlic cloves over the chicken and serve hot.





Reheats well.





--Ina Garten, Barefoot in Paris cookbook


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CHINESE CHICKEN WITH ALMONDS





1 lb. chicken meat


2 Tbsp oil


1 tsp salt


2 Tbsp soy sauce


2 sticks celery, thinly slices


2 oz fresh mushrooms, thinly sliced


4 oz frozen peas


1 cup stock


2 tsp cornstarch


3 oz split, toasted almonds





Cut the meat into paper thin slices and salt. Heat the oil, add chicken and fry for about 5 minutes or until the meat is tender. Add the soy sauce and mix well.





Add celery, mushrooms, and peas, mix well and cook for 1 minute. Add the stock, bring to the boil and simmer for 3-5 minutes.





Mix the cornstarch to a smooth paste with a little cold water, stir into the pan, bring to the boil, stirring all the time until slightly thickened.





Add the almonds and serve with rice.
I'm with chickenrun - except i use boneless chicken breasts and italian dressing marinate for as long as possible (usually put it marinade the nite before) then grill to JUST done - VERY JUICY AND DELICIOUS!!! Also, I think that the seasoning packet is best - not from the already made bottle.
4 boneless, skinless chicken breasts


1 can cream of mushroom soup


1 can cream of chicken soup


1 can water


1/2 cup white wine ( I don't use this cause I don't care for it)





Put all ingredients in crock pot and cook for about 2-4 hours on high. Before serving add 1/2 cup sour cream. I usually use more cause I like it. Serve over noodles, rice or mashed potatoes.





I have also added frozen broccoli about 30 min before serving, water chessnuts or other veggies. Still good and my kids like it too.
Whole cut up chicken, marinaded in Zesty Italian Dressing, slow cooked on the grill...comes out nice and juicy and oh so delicious!
Chicken breast browned


into a casserole with cream of anything soup on top. Finish in oven. serve over rice
Take a whole cut up chicken.....marrinate in a mixture of bbq, liquid smoke, and ranch dressing for about 4 hours. The amounts don't matter it is all about personal taste. Then slow cook over a charcoal grill until done. Very easy and tastes great.
Slow roasted chicken in the oven is the best. Take a whole chicken and rub butter and seasonings on top (I just use garlic, salt and pepper) Anyways wrap in tinfoil and put in oven over low heat 350 and bake for about 4 to 5 hours.





It is so juicy and the skin is light brown. Make a couple of side dishes and it's done. Enjoy.





If you have chicken parts slow roast them and put bbq sauce on it just before it is done. Oh yea Yummy!
old fashion recipe from a farmer.





fry chicken in a stick of butter, season with salt %26amp; pepper.


do not turn until bottom is brown, then brown reverse side.





my kids just love it .