BAKED CHICKEN THIGHS IN HATCH CHILE CREAM SAUCE
I keep Hatch chiles in my freezer year-round and am always experimenting different dishes to make with them. I served this dish over white rice. Feel free to use canned Hatch chiles if fresh are not in season.
Provided by Yoly
Categories Meat and Poultry Recipes Chicken Baked and Roasted Thighs
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Season chicken thighs with salt and pepper.
- Heat oil in a cast iron skillet over medium heat. Cook chicken in the hot oil without moving to blacken skin, about 4 minutes. Turn chicken and cook about 2 more minutes. Transfer chicken to a plate.
- Add butter to the skillet. Cook chile peppers and onion in the melted butter until crisp-tender, 5 to 6 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in cream until combined. Season with taco seasoning, salt, and pepper.
- Place chicken on top of onions and chiles and cover with foil.
- Place in the preheated oven and cook until chicken is no longer pink at the bone and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 563.2 calories, Carbohydrate 12.3 g, Cholesterol 176.1 mg, Fat 39.8 g, Fiber 1.7 g, Protein 37.5 g, SaturatedFat 15.5 g, Sodium 472.5 mg, Sugar 4.5 g
PAN-ROASTED CHICKEN IN CREAM SAUCE
This recipe is an adaptation of a dish the chef Angie Mar serves at the Beatrice Inn in Manhattan, the chicken crisped in a pan, then napped in a Madeira-laced cream sauce dotted with morels. Which sounds fancy and hard to make but isn't, really. Brown the chicken, and set it aside to rest. Cook the morels in the remaining fat - you could swap them out for another wild mushroom or even button mushrooms in a pinch - and then flash them with Cognac, which you'll find will come in handy again and again once you start cooking with it. (Try it on steak au poivre!) Then build up a sauce with cream and a little butter and crème fraîche for gloss, get the chicken into it and add some fresh savory and tarragon at the end - or just one of those, or neither. Make the dish as you prefer or as you can. It's luxurious, every time.
Provided by Sam Sifton
Categories poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season the chicken parts aggressively with salt. Set a Dutch oven or large, high-sided sauté pan over high heat, and swirl the olive oil into it. When it is shimmering and about to smoke, turn the heat to medium high, and working in batches, add the chicken to the pan, skin-side down, setting the pieces aside to rest when they are golden and crisp on one side and just kissed by the heat on the other, approximately 30 minutes for all the meat.
- Discard all but 2 tablespoons of fat in the pan, then return it to medium-high heat and add the mushrooms, tossing to coat them with fat. Cook, stirring often, until the mushrooms just begin to soften, approximately 3-4 minutes, then remove the pan from the heat. Add the Cognac, and carefully ignite it with a match, or simply cook it on very low heat until the alcohol has evaporated and the mushrooms are glossy.
- Scrape the mushrooms to the sides of the pan, then add to it the chicken pieces, arranged in a single layer if possible. Pour 1 to 1 1/2 cups of chicken stock around the chicken. It should rise about halfway up each piece. Lower heat to medium, allow the mixture to come to a low simmer, then put a lid on the pan and allow the mixture to cook slowly until the meat has cooked through, approximately 15 minutes.
- Remove the lid from the pan, and transfer the chicken pieces to a platter to rest. Turn the heat to medium high, and allow the chicken stock to reduce by 1/3, then add the heavy cream, and stir to incorporate. Let this mixture simmer for a minute or 2 until it starts to thicken, then add the Madeira, and swirl again to combine.
- Continue cooking the sauce until it can enrobe the back of a spoon, approximately 2-3 minutes more, then stir in the butter, crème fraîche and chopped savory and stir to combine. Turn the heat off, add the tarragon, stir one more time and then return the chicken pieces to the pan. Spoon some sauce over the chicken, sprinkle with the parsley and serve.
CHILES RELLENOS CHICKEN
There's a little math and a lot of mouthwatering flavor in this simple dinner recipe. The creamy cilantro and lime sauce would taste terrific with rice or egg noodles. -Julie De Matteo, Clementon, New Jersey
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings (1-1/2 cups sauce).
Number Of Ingredients 10
Steps:
- Cut a pocket in the thickest part of each chicken breast. Combine chiles and pepper Jack cheese; spoon into each pocket. Secure with toothpicks. , In a large cast-iron or other ovenproof skillet, brown chicken on both sides in oil. Bake, uncovered, at 350° until a thermometer reads 165°, 15-20 minutes. Remove chicken from skillet; keep warm., Add garlic to skillet; cook for 1 minute. Stir in the cream cheese, broth and lime juice until blended. Bring to a boil. Stir in cilantro and lime zest. , Remove toothpicks from chicken. Serve with cream sauce.
Nutrition Facts : Calories 416 calories, Fat 24g fat (11g saturated fat), Cholesterol 140mg cholesterol, Sodium 583mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 43g protein.
BAKED CHICKEN WITH SERRANO CHILE CREAM SAUCE
Number Of Ingredients 5
Steps:
- 1. Prepare the serrano cream sauce. Cover and set aside, or if made ahead store covered in the refrigerator for up to 2 days. Reheat before serving. Prepare the carrots and jicama. 2. Preheat the oven to 400°. Trim excess fat or flabby skin from the chicken breasts. Season with salt and brush all over with oil. Place on a foil-lined baking sheet, skin side up, and bake until the skin is golden brown, about 15 minutes. 3. While the chicken cooks, reheat the sauce and the vegetables, if necessary. To serve, place 1 chicken breast on each of 4 serving plates. Arrange the carrots and jicama on each plate. Spoon some of the sauce over each chicken breast and sprinkle with parsley. Pass the remaining sauce at the table.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
CHICKEN BREASTS WITH GREEN CHILI CREAM SAUCE
Provided by Marian Burros
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in skillet large enough to hold chicken and sauce. Saute chicken until golden brown on both sides but do not cook through. Remove chicken and set aside.
- Saute onion and garlic in remaining oil until onion softens and begins to turn golden.
- Stir in stock, chilies, ground coriander and cumin and cook 1 or 2 minutes. Add chicken and spoon some sauce over; reduce heat, cover and cook about 10 minutes, until chicken is cooked through.
- In food processor or blender process yogurt and ricotta to smooth paste.
- When chicken is cooked, arrange on serving platter; spoon over sauce; top with ricotta-yogurt mixture and sprinkle with fresh coriander.
Nutrition Facts : @context http, Calories 464, UnsaturatedFat 17 grams, Carbohydrate 13 grams, Fat 25 grams, Fiber 1 gram, Protein 45 grams, SaturatedFat 7 grams, Sodium 217 milligrams, Sugar 6 grams, TransFat 0 grams
CHICKEN WITH POBLANO CREAM SAUCE
Steps:
- Roast the chile over a gas burner or under the broiler, until charred all over. Wrap in a paper towel; steam for 5 minutes. Rub off the skin; remove the seeds and ribs. Chop coarsely.
- Heat 1 tablespoon of the canola oil in a small saucepan over medium heat; add the onion and garlic; cook until soft, 5 to 7 minutes. Add the chile and cream. 3 Purée in a blender; add water if too thick. Season with salt and pepper.
- Season the chicken with salt and pepper. Heat the remaining tablespoon canola oil in a large skillet over medium-high heat. Cook the chicken until it is golden and the juices run clear, 4 to 5 minutes per side. Serve with the sauce.
CILANTRO SERRANO CREAM SAUCE
This is a great sauce for chicken tacos and fish tacos. It's also great as a dip!
Provided by Luci
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 16
Number Of Ingredients 6
Steps:
- Place cilantro, serrano peppers, garlic, mayonnaise, and cream into a blender; season with salt and pepper. Puree until smooth, about 15 seconds.
Nutrition Facts : Calories 151.7 calories, Carbohydrate 1.2 g, Cholesterol 25.6 mg, Fat 16.4 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 5.1 g, Sodium 84.8 mg, Sugar 0.2 g
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