CHICKEN PORTER ROCKWELL
A delicious savory pastry from the Lion House Restaurant, with some minor changes. A company dish; it may be a little too rich for everyday! Serve with your favorite chicken gravy. This is a great substitute for chicken cordon bleu.
Provided by Donut Chef
Categories Savory Pies
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- First make the piecrust. In a mixer, cream the fats. Add sugar, baking powder, salt and dry milk. Add half the flour and mix well. Add water and remaining flour. This can all be done in the mixer but don't mix it too much. (You can also use your own pie crust recipe with about the same amount of flour, or perhaps a flat refrigerated pie crust from the store, not the ones already in the pie tin.).
- Roll out pie crust and cut into 16 (5 inch) circles.
- Flatten chicken breasts--use a meat mallet or place between plastic wrap and roll flat with a rolling pin.
- Prepare filling. Melt butter in a pan. Add onions, mushrooms, garlic and saute until tender. Remove from heat and add parsley, salt and pepper.
- Divide filling between chicken breasts. Roll up breasts, tuck in ends, and place each breast on a pastry circle.
- Place a second circle on top. Seal the edges with a fork.
- Beat egg and salt together and brush on each pastry. Cut slit in top.
- Place on a greased cookie sheet and bake for 25 minutes at 400 degrees or until golden brown. Serve with a chicken gravy or a clear chicken glaze.
Nutrition Facts : Calories 628.3, Fat 37, SaturatedFat 15.9, Cholesterol 140.8, Sodium 674.7, Carbohydrate 38.9, Fiber 1.5, Sugar 2.5, Protein 34
QUICK ROTISSERIE CHICKEN POT PIES
Why fuss with making a traditional pot pie? You can finish this easy stove-top version in half the time. Topping the finished filling with golden, buttery pieces of puff pastry is a delicious, fast and pretty finish to this bowl of comfort.
Provided by Rachael Ray : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 375 degrees F. Have rack 1 rung up from center in oven.
- Gather your ingredients.
- Lightly flour work surface and roll out dough a bit; cut into 4 to 6 portions (I cut rectangles to keep it easy and based on how many people I'm feeding). Cut a small hole in center of each piece of dough with a 1-inch round or heart shaped cookie cutter, or freehand cut some slits or designs with tip of sharp small knife. Using a fork, beat an egg in a small dish with a splash of water. Line a baking sheet with a sheet of parchment and arrange dough pieces. Brush dough with egg wash and bake until puffed and golden, 20 to 22 minutes.
- Peel and chop the onion and potato. Halve the celery and carrot lengthwise and chop. Halve the leek, trim top tough greens and roots and run under cold water while fanning the leek to release grit. Shake the leek of excess water and thinly slice. Peel and slice planks off the apple around the core, then stack and dice 1/4 inch.
- Heat a Dutch oven or large deep skillet over medium to medium-high heat. Melt butter and when it foams add the onion, potato, celery, leek, apple, bay and herb bundle and season with salt, pepper and nutmeg. Cook to soften, 8 to 10 minutes, partially covered and stirring occasionally. Add flour and stir a minute. Add stock and whisk in to thicken a bit.
- Separate the chicken from the bones and skin and pull meat. Add to sauce to reheat. Remove bay and herbs. Remove chicken from heat and stir in Dijon mustard, cream and lemon juice.
- Serve the chicken and vegetables in bowls and top with pastry.
HULI-HULI CHICKEN THIGHS
Hawaiian huli-huli chicken is all about the marinade-slash-sauce, which was created as a shortcut version of homemade teriyaki sauce. Made with pineapple juice, soy sauce, brown sugar and ketchup, it's sweet, sour and packs a little kick of heat -- the perfect flavor combo for grilled meats. Because boneless, skinless chicken thighs cook in about half the time as the bone-in variety (the traditional choice), here we give the sauce a head start by reducing it on the stovetop before using it to baste the chicken.
Provided by Food Network
Categories main-dish
Time 4h40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Whisk together the pineapple juice, soy sauce, ketchup, brown sugar, red pepper flakes, garlic, ginger and 1/2 cup water in a large bowl or baking dish to combine. Season with black pepper.
- Remove 1 1/2 cups of the marinade and add to a small saucepan. Bring to a simmer over medium heat and cook until slightly thickened, 6 to 9 minutes. Transfer to a small bowl and let cool, then cover and refrigerate until ready to grill.
- Place the chicken thighs in the remaining marinade in the large bowl, turning to coat. Cover and refrigerate for 4 hours.
- Prepare a grill or grill pan for medium-high heat. Lightly oil the hot grill grates with vegetable oil. Remove the chicken thighs from the marinade, letting the excess drip back into the bowl, place on the grill (see Cook's Note) and season with salt and pepper. Grill, basting with the sauce frequently, until the chicken is charred and registers 165 degrees F on an instant-read thermometer, 5 to 8 minutes per side. The sauce should caramelize and turn a deep red color. Transfer the chicken to a plate.
- Drizzle the pineapple with the olive oil and rub to coat evenly. Grill until charred and lightly caramelized, 4 to 5 minutes per side.
- Serve the chicken with the pineapple and garnish with the scallions.
CHICKEN ROCKEFELLER
This is a great chicken recipe using a whole chicken, butterflied. I'm a big fan of "whole chicken" recipes, because I can usually get these for a bargain price. This recipe combines the humble chicken with another of my favorites, spinach.
Provided by breezermom
Categories Whole Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Drain spinach; press between paper towels to remove excess moisture. Combine the spinach and the next 5 ingredients. Stir well, and set aside.
- Remove the giblets and neck from the chicken. Reserve for other uses. Place the chicken on a work surface, breast side up. Cut completely through the breast bone. Turn the chicken over; flatten the chicken back, breaking the breast and rib bones. (I can usually get the butcher at my grocery store to do this for me!).
- Turn the chicken breast side up. Starting at the neck cavity, loosen the skin from the breast and drumsticks by inserting one hand, palm side down. Gently push your hand beneath the skin against the meat to loosen the skin, being careful not to tear the skin. Spoon the spinach mixture into the pockets beneath the skin.
- Place the chicken, breast side up, in a roasting pan. Combine the olive oil, oregano, rosemary, and thyme; brush over the chicken.
- Bake, uncovered at 375 degrees for 1 hour or until the chicken is done.
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