Baked Chicken With Grilled Feta And Caramelized Onions Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pat thighs dry with paper towels. Combine garlic powder, onion powder, salt, and pepper in a small bowl. Sprinkle seasoning on both sides of the chicken thighs.
• Heat 1 tablespoon olive oil in a 12-inch nonstick oven-safe skillet over medium heat. Swirl the pan to coat the bottom with the hot oil. Place seasoned thighs in the skillet and cook until browned, about 3 minutes. Turn thighs and brown the other side, about 2 minutes. Transfer browned thighs to a plate and keep warm.
• Add remaining 1 tablespoon olive oil to the same skillet. Add mushrooms; cook and stir for about 2 minutes. Add smashed garlic cloves and herbes de Provence; cook and stir for 1 more minute.
• Move mushrooms to one side of the skillet and place 3 onion slices into the skillet. Place a browned chicken thigh on top of each onion slice. Move mushrooms to create an empty space in the skillet, and place the remaining onion slices and chicken thighs in the skillet.
• When all the onion slices and chicken thighs are placed, redistribute the mushrooms evenly around the skillet. Pour white wine over all and cover.
• Transfer skillet to the preheated oven and bake until chicken thighs are no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Serve each chicken piece with a slice of the cooked onion and some mushrooms. Garnish with snipped chives or parsley.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken.
• Bake in preheated oven for one hour, or until sauce is caramelized.

Steps:

• Preheat oven to 400°F. Bring garlic cloves and milk to boil in heavy medium saucepan over high heat. Drain. Discard milk. Transfer garlic cloves to 8x8x2-inch metal baking pan. Add 3 tablespoons oil and toss to coat. Roast until golden, about 13 minutes. Cool slightly. Transfer garlic with its cooking oil to processor; blend to form paste. Season to taste with salt and pepper. (Garlic paste can be made 1 day ahead. Cover and refrigerate.)
• Melt butter and 1 tablespoon oil in heavy large skillet over medium-low heat. Add onions and sauté until golden brown, stirring occasionally, about 40 minutes. Add vinegar, thyme, and bay leaf. Simmer until liquid is reduced by half, about 3 minutes. Stir in cream. Season to taste with salt and pepper.
• Meanwhile, preheat oven to 450°F. Heat remaining 3 tablespoons oil in heavy large nonstick skillet over high heat. Sprinkle chicken with salt and pepper. Working in 2 batches, add chicken, skin side down, to skillet and cook until skin is golden brown (do not turn), about 4 minutes. Place chicken, skin side up, on large rimmed baking sheet. Roast until chicken is cooked through and juices run clear when thigh is pierced with knife, about 20 minutes. Spread garlic paste atop chicken halves, dividing equally. Bake until golden brown, about 5 minutes longer.
• Rewarm onions over medium-low heat, stirring often. Spoon onions in center of 4 plates. Place chicken halves atop onions. Sprinkle with parsley; serve.

Steps:

• Wash chicken breast fillets and pat dry, cut in half.
• In a small pan heat butter and oil till liquid, set aside.
• Take a large, heavy based, frying pan, heat and add 2 tbsp fat.
• Fry chicken on a high heat until it has turned from its original rosy colour to white on both sides, remove from pan immediately, conserve the fat.
• With a mortar and pestle take the rosemary, the salt, both types of peppercorns and the flour and crush everything together so you have a fine powder with a few sprigs of rosemary remaining, set aside.
• Take the hot water and add the stock cube (use stock if you have any left from another day), add Tabasco, Worcestershire sauce, soy sauce, vinager and sugar set aside.
• Heat oven to 350°F and place the remaining fat in an earthenware dish in the oven on a high shelf.
• Re-heat the fat in the frying pan and when hot fry the onions on a medium heat until they "relax".
• Turn the heat up to high and add 1/4 of the liquid, reduce until there is no liquid left, add another 1/4 of the liquid and repeat the process, finally add the remaining liquid and reduce again until all the liquid has evaporated, leave on a low heat for another 5 minutes, cover and set aside.
• Take fried chicken and sprinkle with the flour mixture on one side.
• Take the earthenware dish out of the oven and place the dusted side down in the fat, sprinkle the remaining mixture over the chicken.
• Bake for 15 minutes (turn halfway).
• Take crumbled feta cheese and crumble over the chicken.
• Grill until the feta cheese has "set", so that its dry and slightly golden (feta does NOT melt, so don't sit around waiting for it to melt 'cus you'll get a very dry chicken).
• To serve: re-heat the onions that have been steeping in their juices, and set up 3 pieces of chicken each with a"dollop" of onions in the centre.
• Garnish with a sprig of rosemary (if you must garnish things).

Steps:

• 1. Over med-hi heat, cook the asparagus in a skillet with 2 TB of evoo seasoned with salt and pepper until it browns and turns just tender. Remove from skillet.
• 2. Add more evoo if needed. Cook the Onions seasoned with salt and pepper until it becomes transcluent, reduce heat to med-low and continue to cook until it becomes browned and carmelized.
• 3. Return asparagus & chicken to the pan. Add broth and thyme. Bring to a boil and reduce to simmer and five minutes later add vinegar and half of the parmesan cheese.
• 4. This dish is greatly served with either pasta (preferably gemelli or penne) or rice does just fine as well. And of course you very well could go without either also. Its just as good standalone.
• 5. Serve with remaining parmesan cheese sprinkled ontop.

Steps:

• In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.
• Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look crowded, and that's OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.
• Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)
• Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt.
• Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.