Bonnies Chicken Odare Recipes

Steps:

• 1. Pre-heat the oven to 425 degrees. I use a large stainless steel pan with a shallow rim, big enough to hold all the ingredients in a single layer. Grease the pan with kitchen spray.
• 2. Zest the lemon and squeeze the juice. Place the lemon juice in a large bowl. Add the zest, garlic, Dijon mustard, olive oil, salt, and pepper. Whisk until well combined. Pat thighs dry and add to the mixture in the bowl. Coat the chicken thighs with the mixture and place them skin UP in the center of the baking pan.
• 3. Add the vegetables to the bowl with your hands and toss the vegetables until they are coated. Place the vegetables around the chicken in the pan in a single layer.
• 4. Roast in the oven at 425 degrees for about 45 minutes. Stir the vegetables halfway through the cooking process. Test the vegetables to see if they are done, if not, continue cooking. At this time, using tongs, flip the chicken thighs over to "baste" the top of the meat in the juices, and then flip it back over. (Sneaky way to baste.)
• 5. The meat and vegetables will be golden brown. It may take a few minutes less or a few minutes more, depending on how big the pieces of meat are, and how big you slice the vegetables. If you like them more brown, turn on the broiler for a few minutes, but watch them carefully.
• 6. Next time, after you have tried this dish, feel free to add anything else to it that you can't live without. Enjoy!

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking pan. Line the pan with parchment, leaving an overhang, then butter the parchment.
• Whisk the flour, baking powder and salt together in a medium bowl and set aside. In another bowl, whisk the melted butter and brown sugar together until combined. Add the vanilla and eggs and stir to combine. Fold the flour mixture into the wet ingredients, being careful not to overmix. Fold in the walnuts and 1 cup of the chocolate chips. Pour the batter into the prepared pan and smooth the top. Scatter the remaining 2 tablespoons chocolate chips over the batter.
• Bake until the top is a light golden brown, 20 to 25 minutes, being careful not to overbake. Let cool on a wire rack. Remove the blondies from the pan and transfer to a cutting board. Cut into rectangles, sprinkle with flaky salt and serve.

Steps:

• Flour and season the chicken breasts and saute in hot butter in both sides.
• When they are well browned, sprinkle with Drambuie, add the chicken stock, cover and simmer for ten minutes: remove to platter and keep warm.
• While the chicken is cooking, peel and core the apples.
• Cut them into thick slices and cook gently until tender in butter- avoid mashing.
• Make the sauce by adding a little more Drambuie to the stock left in the pan and gently stir in the cream.
• Heat just until hot (not boiling).
• Add the roasted flaked almonds.
• Cover the chicken with sauce and garnish with the sliced apple.

Steps:

• Put on a pot of water to boil for spaghetti noodles. Add a tablespoon of salt to the water.
• I used organic spaghetti noodles. You can also use rice, or mashed potatoes.
• We used boneless, skinless chicken thighs for this dish. You can also use boneless breast meat if you like. Add salt and coarse ground pepper to taste before frying. Dredge the chicken in flour and add to the butter in the skillet over medium heat.
• Melt 3 tablespoons of butter in a deep skillet or Dutch oven to fry chicken. It takes about 5 minutes a side tor until a nice golden brown. Transfer the chicken to a platter and keep it covered and warm. Add the remaining 3 tablespoons of butter to the pan. Add the garlic and give it a stir in the butter. Add the mushrooms and saute until they are tender. Remove the mushrooms to the platter.
• Add chicken broth and stir up the brown bits from the bottom of the skillet. Bring the mixture to a boil, then turn the heat down to a simmer and let it reduce to about 3/4 cup.
• Stir in the cream and lemon juice. Cook the mixture over medium heat until it starts to thicken.
• Add the mushrooms and the white pepper, and salt to taste, if needed.
• Now, add the chicken and simmer 15 to 20 minutes until the sauce is of medium thickness. Then serve over spaghetti noodles, egg noodles, rice, or mashed potatoes.
• Here is how it looks
• Enjoy!

Steps:

• COOKS NOTE: This makes a lot, so sift and store remaining flour mix in the freezer to have on hand to make more fried chicken. While this is not a difficult recipe, do read it through and assemble everything you need before starting.
• Grease a 9 X 12 X 2 inch baking pan, set aside. Preheat oven to 350 degrees.
• Put enough corn oil into a heavy roomy skillet to fill it one-inch deep. Get it hot but not smoking.
• Dip chicken pieces 1 piece at a time as follows: Dip a piece into dry mixture, then into egg mixture, then into cornflake mixture, AND briskly briefly back into the dry mix. Drop the coated piece into the hot oil, skin side down and brown 3 to 4 minutes on medium high heat. Turn and brown other side of each piece. Don't crowd pieces while frying.
• Now place the pieces in prepared baking pan skin side up. Seal with foil on 3 sides only, leaaving 1 side loose for the steam to escape. Bake at 350 degrees for 35 to 40 minutes removing the foil then to test tenderness of chicken. Allow to bake UNCOVERED five minutes longer to crisp the coating. I advise using a meat thermometer as in some altitudes, it may take 50 minutes to get done.
• Leftovers refrigerate well up to 4 days. Do not freeze leftovers. You can store the "mix" (the 1ST BOWL ingredients) at room temperature in a covered container up to 2 months. I have also stored it in the freezer.

Steps:

• I use a small electric skillet unless I am doubling the recipe, then I use a large electric skillet. It is easier to regulate the heat using an electric skillet, but you can use a nonstick skillet if you prefer.
• Place the prepared chicken in the electric skillet.
• In a 2 cup Pyrex glass measuring cup, measure one cup of water, then add the rest of the 6 ingredients to make the sauce. Microwave for 2 1/2 minutes and whisk until smooth.
• Pour mixture over the chicken in the pan. The sauce will not cover the chicken completely.
• Cover the chicken with a lid and simmer over very low heat. My lowest simmer setting is almost on warm. Cook 30 minutes, turning the chicken two or three times with tongs, then remove the lid.
• Cook the chicken without the lid over low heat, stirring frequently as it thickens, basting the chicken with the sauce often. This will take about 20 or 30 minutes to become nice and thick.
• This is how it looks as it starts to thicken...
• As the sauce cooks, it thickens, and it will stick to the chicken. Serve over rice and add a tender crisp veggie stir fry. Enjoy!
• Let's eat!! Enjoy!

Steps:

• Whisk the zest in the buttermilk, add the chicken tenders to soak a few minutes.
• Pre-heat pan and cover bottom with 1/4 inch of vegetable oil.
• Combine the flour and the cornstarch in a shallow bowl.
• Remove the chicken tenders from the buttermilk and dredge in the flour/cornstarch mixture and place in hot oil skillet. (not smoking)
• Fry tenders until golden brown. About 4 to 5 minutes per side. Drain on paper towels.
• Make the sauce. In a small saucepan, combine the lemon curd, chicken broth, ginger and soy sauce. Whisk and heat until hot but not boiling.
• Serve sauce over the chicken tenders on a platter or on each individual plate. Here is what it looks like. Enjoy!

Steps:

• 1. MAKE THE CHIPOTLE SAUCE Mix all the ingredients for the chipotle sauce in a small bowl.
• 2. MAKE THE CHICKEN CAKES Mix the chicken, chipotle sauce, onion, egg, jalapeno rings, cilantro, panko bread crumbs, salt and pepper. Combine thoroughly, using a little more panko if needed, and gently shape into 4 to 6 patties.
• 3. DREDGE THE CHICKEN CAKES Lightly coat each cake on both sides with flour, then egg, then panko bread crumbs. Cover and refrigerate until ready to cook.
• 4. FRY THE CHICKEN CAKES: Heat oil in a nonstick frying pan unil very hot but not smoking. Fry the chicken cakes without crowding until golden brown. Serve each cake with a tablespoon of the chipotle sauce.
• 5. COOK'S TIP It is a good way to use leftover chicken, pork chops, or turkey and you can change it up with your own ingredients. Once you learn the technique, you will memorize it, as it is very easy to prepare. I serve whole cranberry sauce with turkey cakes. I serve hot apple pie filling with pork chop cakes. I am sure you can come up with your own variations!!

Steps:

• 1. DIRECTIONS: Preheat oven to 400 degrees. Dredge chicken pieces in flour mixture of salt, pepper and paprika in a pie pan. Melt the butter in a 9x13 baking pan and add pieces of floured chicken in a single layer, turning chicken to coat with butter, plump side facing down.
• 2. Bake for 30 minutes, then turn the chicken, plump side facing up, and pour the sauce over it. Bake 30 minutes more until golden brown.
• 3. Spoon butter mixture over the chicken (garnish with parsley if desired) and serve. Use leftovers for chicken sandwiches the next day. Enjoy!

Steps:

• 1. Cook's Tip: Start carmelizing your onions first while you are preparing the chicken. This can be done ahead. The instructions for doing that are below. Make sure they don't burn; keep your heat low.
• 2. HOW TO CARMELIZE THE ONIONS Caramelize onions by slowly cooking them in a little olive oil until they are richly browned. Onions are naturally sweet; and as caramel comes from the simple cooking of sugar, when you slowly cook onions over an extended period of time, the natural sugars in the onions caramelize, making the result intensely and wonderfully flavorful. Do not skip this step.
• 3. PREPARE CHICKEN BREASTS Use boneless, skinless chicken breasts, uniform in size, about 1 inch thick. I cut each breast at an angle and butterfly it. Dredge the prepared pieces in the seasoned flour in a plastic bag and fry in the vegetable oil over medium heat until a nice golden brown on all sides. Don't over fry. Remove the fried chicken to a shallow baking pan, arrange the pieces close together, and discard the grease.
• 4. PREPARE THE SAUCE Add the butter to the pan. When it is melted, add the mushrooms, carmelized onions and the green onions. Cook until tender, about 3 minutes or so. Add the wine, stir, then add the chicken broth, bring to a boil and simmer about 5 minutes until mixture is thickened slightly and has a soft sheen to it.
• 5. BAKING THE CHICKEN Pre-heat the oven to 450 degrees. Pour the sauce evenly over the chicken. Top with the roasted pepper, the basil leaves, and the swiss cheese slices. Bake just until cheese is melted, about 8 minutes. (I made sure my chicken was done when I fried it and then it could be finished up quickly.) Enjoy!

Steps:

• 1. Cook's Tip: This meal comes together very fast, so make sure you have everything ready for your meal before you begin making the chicken. If you don't want to use wine, try some chicken broth instead. This chicken is delicious with Noodles Romanoff.
• 2. Rinse the chicken tenders and pat dry on paper towels.
• 3. Slice the lemons into thin slices.
• 4. Heat a large nonstick skillet medium heat. Fry the chicken tenders until a nice golden brown.
• 5. Add the lemon juice, wine, sprinkle with salt and add lemon slices to the top of the chicken. Bring the chicken to a boil, reduce the heat to low, place a lid on skillet, and cook for 15 minutes.
• 6. Remove the chicken from the pan and put it on a platter and keep it warm.
• 7. Bring the sauce and lemon slices to a boil, turn heat to low and let it reduce about 1/2. It will thicken.
• 8. Drizzle the sauce over the warm chicken tenders and sprinkle with the green onions.
• 9. Here is how it looks!
• 10. This is especially good served with Noodles Romanoff which is also a very quick dish to fix. https://www.justapinch.com/recipes/side/pasta-side/noodles-romanoff-bonnies.html