CHICKEN IN A HAYSTACK
"This is probably one of the quickest meals in my recipe file and a wonderful way to please picky eaters," shares Helle Watson of Thornton, Colorado. Youngsters will love "stacking" their favorite toppings over this creamy chicken and rice combo.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a microwave-safe bowl, combine the soup, chicken and water. Cover and microwave on high for 2-3 minutes or until heated through. Serve over rice. Top with toppings of your choice.
Nutrition Facts : Calories 201 calories, Fat 9g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 638mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein.
CHICKEN IN A POT
This dish uses just one skillet to prepare. Quick, easy and delicious. Tomato paste and chicken broth combine to make a tasty sauce. Garnish with fresh parsley.
Provided by Jo Ann
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- In a medium bowl, combine the broth, tomato paste, ground black pepper, oregano, salt and garlic. Mix well and set aside.
- Dredge the chicken in the bread crumbs, coating well. Heat the oil in a large skillet over medium high heat. Saute the chicken in the oil for 2 minutes per side, or until lightly browned.
- Add the reserved broth mixture and the mushrooms to the skillet and bring to a boil. Then cover, reduce heat to low and simmer for 20 minutes. Remove chicken and set aside, covering to keep it warm.
- Bring broth mixture to a boil and cook for 4 minutes, or until reduced to desired thickness. Spoon sauce over the chicken and serve.
Nutrition Facts : Calories 206 calories, Carbohydrate 6.9 g, Cholesterol 72.8 mg, Fat 6.6 g, Fiber 1 g, Protein 28.7 g, SaturatedFat 1.4 g, Sodium 401.7 mg, Sugar 1.8 g
CHICKEN IN A POT
You'll rely on this hearty chicken dinner again and again: It takes only 15 minutes of prep to pull together.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h15m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. In a 5-quart Dutch oven or heavy pot, combine broth and wine. Rub chicken all over with butter and season generously with salt and pepper. Tie legs together with kitchen twine. Place chicken in pot. Bake, uncovered, 30 minutes.
- In a large bowl, toss leeks, carrots, and garlic with oil; season with salt and pepper. Remove pot from oven and add vegetables. Bake until chicken's juices run clear when pierced between breast and leg or an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 165, 35 to 45 minutes. Let chicken rest 10 minutes.
- Meanwhile, set a steamer basket in a large pot filled with 2 inches boiling water. Place potatoes in basket, cover, and steam until tender, about 15 minutes. Season with salt and pepper. Carve chicken and serve with vegetables and pan juices.
Nutrition Facts : Calories 592 g, Fat 28 g, Fiber 4 g, Protein 46 g
CHICKEN IN A POT
Steps:
- Pour the stock into a large stockpot and bring to a boil with the cilantro (tied for easy removal later), salt and pepper.
- Add the chicken, leek, onion, garlic, turnips, carrots, chayote, yams, potatoes, and cabbage and simmer over medium heat, cooking until the vegetables are tender and chicken is cooked, about 45 minutes.
- Transfer the chicken pieces to a tureen (skin the chicken if desired) or individual plates and surround with the vegetables. Strain the broth over the vegetables and chicken and garnish with Avocado Sauce.
- Cut the avocados into quarters. Remove the seeds, peel and place in a mixing bowl. Mash with a potato masher or fork. Add the remaining ingredients and beat with a fork to mix thoroughly.
CHICKEN IN A POT
Serve this as a stew, with everything in the bowl, or as a plain broth, followed by the chicken and vegetables on a platter. Canned stock is a decent option here, as is water, because the cooking liquid gains flavor from the chicken and vegetables during simmering. Of course, real stock is the best option.
Provided by Emily Weinstein
Categories dinner, lunch, soups and stews, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the chicken in a large pot with the stock, onions, carrots and leeks. Bring to a boil over medium-high heat, then immediately reduce the heat to medium-low. Skim any foam that rises to the surface. Add the bay leaf, allspice, peppercorns and thyme to the pot along with some salt and pepper. Simmer until the chicken and vegetables are nearly tender and the chicken is cooked through, about 45 minutes; the bird is done when a thermometer inserted into the thickest part of the thigh reads 155 to 165 degrees. With 15 minutes of cooking time remaining, heat the oven to 200 degrees.
- When the chicken is done, use a slotted spoon to transfer it and the vegetables to an ovenproof platter in the oven. Raise the heat to high and boil the stock until it reduces by about 25 percent, 10 or 15 minutes.
- Strain the stock into a large bowl or another large pot; taste and adjust the seasoning. Serve the soup as a first course, garnished with parsley or dill, followed by the chicken and vegetables, or cut the chicken up and serve everything in deep bowls, garnished with parsley or dill.
CHICKEN POTPIES WITH HAM
Clever shortcuts make these individual potpies from reader Martha C. Neumann of Bloomfield Hills, Michigan, surprisingly easy. Store-bought rotisserie chicken and pie dough cut the prep time; fennel bulb, fennel seed, and cubed ham update it.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees, with rack in the middle. In a large saucepan, heat butter over medium. Add carrot, onion, fennel, and fennel seed. Cook until carrot is crisp-tender, 8 to 10 minutes. Add flour; cook, stirring, 1 minute. Gradually add milk and broth, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens, 5 to 8 minutes.
- Remove from heat; stir in chicken, ham, and lemon juice; season with salt and pepper. Divide filling among eight 8-ounce ramekins or ovenproof bowls; set aside.
- On a floured surface, roll out dough to a 15-inch round. With a 3 1/2-inch floured biscuit cutter, cut out eight rounds; place one on each ramekin. Transfer ramekins to a rimmed baking sheet; bake until filling is bubbling and crusts are golden, 20 to 25 minutes. Let cool 5 minutes before serving.
- To store: Prepare through step 3; let cool to room temperature. Cover with plastic wrap, then aluminum foil; store in freezer, up to 3 months.
- To reheat: Preheat oven to 425 degrees. Uncover ramekins; bake on a rimmed baking sheet until bubbling and golden, 30 to 35 minutes. Let cool 5 minutes before serving.
Nutrition Facts : Calories 357 g, Fat 15 g, Fiber 1 g, Protein 31 g
CHICKEN IN A POT
It takes just minutes to get this satisfying supper ready for the slow cooker. And at the end of a busy day, your family will appreciate the simple goodness of tender chicken and vegetables. "It's one of our favorite meals," says Alpha Wilson of Roswell, New Mexico.
Provided by Taste of Home
Categories Dinner
Time 7h10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place the carrots, celery and onions in a 5-qt. slow cooker. Top with chicken. Combine remaining ingredients; pour over chicken., Cover and cook on low for 7-9 hours or until chicken and vegetables are tender. Serve with a slotted spoon.
Nutrition Facts :
More about "chicken in a hay pot recipes"
HAY BAKED CHICKEN RECIPE - LOS ANGELES TIMES
From latimes.com
Cuisine FRENCHCategory MAINS, POULTRY, OVEN, EASYServings 4Total Time 1 hr 40 mins
HAWAIIAN HAYSTACKS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
LEMON HERB CHICKEN IN CLAY POT RECIPE ON FOOD52
From food52.com
EASY LEFTOVER CHICKEN RECIPES FOR DINNER IN A RUSH - REAL SIMPLE
From realsimple.com
LINA JEBEILE'S ONE-POT BAKED CHICKEN AND PESTO GNOCCHI
From abc.net.au
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
PERFECT POT ROAST CHICKEN | DONNA HAY
From donnahay.com.au
25 BEST INSTANT POT CHICKEN RECIPES
From allrecipes.com
CROCK-POT HAWAIIAN HAYSTACKS - CROCK-POT LADIES
From crockpotladies.com
CHICKEN IN A HAY POT – RECIPES NETWORK
From recipenet.org
A HOLY-GRAIL, ONE-POT ROAST CHICKEN - THE NEW YORK TIMES
From nytimes.com
CHICKEN IN A HAY POT RECIPE - COOKING INDEX
From cookingindex.com
HEALTHY INSTANT POT CHICKEN RECIPES BURSTING WITH FLAVOR
From bhg.com
YUM YUM CHICKEN SLIDERS RECIPE - TASTING TABLE
From tastingtable.com
KING HENRY’S CHICKEN IN A POT | 12 TOMATOES
From 12tomatoes.com
14 BEST BONELESS CHICKEN THIGH RECIPES | SKINNYTASTE
From skinnytaste.com
POT ROASTED CHICKEN IN HAY WITH CARROTS AND FENNEL RECIPE
From bbc.co.uk
21 ONE-POT DINNER RECIPES TO MAKE WEEKNIGHTS EASIER - SERIOUS EATS
From seriouseats.com
CHICKEN IN A HAY POT RECIPE - COOKEATSHARE
From cookeatshare.com
A SUMMERY CHICKEN POTPIE IS THE ANTIDOTE FOR JUNE GLOOM
From latimes.com
TERIYAKI CHICKEN RECIPE (EASY IN 25 MINUTES!) - WHOLESOME YUM
From wholesomeyum.com
INSTANT POT DUO CRISP ULTIMATE LID REVIEW 2023 - GOOD …
From goodhousekeeping.com
CHICKEN IN A HAY POT RECIPE | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
You'll also love