Chicken Scarborough Fair Recipes

Steps:

• Brown chicken and garlic in a small amount oil in a large frying pan.
• Sprinkle herbs, onion salt and pepper on top of chicken.
• Pour wine over chicken and herbs.
• Wash and cut lemon in half.
• Squeeze the lemon over the chicken, being careful not to get any seeds into the sauce; add squeezed lemon to the chicken, wine and herbs.
• Cover and simmer 20 minutes until the chicken is tender and no longer pink; remove lemon halves and discard.
• Serve chicken with a wild rice mixture, spooning the liquid over the the rice.

Steps:

• Bring water and bouillon to a boil, add all other ingredients and simmer for 50-60 minutes or until barley is tender.

Steps:

• To prepare chicken: Use a whole breast (1/2 breast per person) with the back removed, split lengthwise at the breast bone.
• Remove skin, salt and pepper each piece.
• Place in a large bowl.
• Add 2 cups buttermilk to tenderize for about an hour.
• In a black iron skillet on the stovetop, over medium heat, melt 1/2 stick of butter.
• Add onions, garlic and bacon; cook just until onions are translucent about 7 minutes.
• Remove from pan and set aside.
• Place buttermilk-coated pieces of chicken in hot skillet to quickly get some color.
• Remove and repeat with the remaining chicken.
• Cook just until pieces have a nice golden brown color, approximately 5 minutes; remove and set aside.
• Add wine (sherry) to deglaze the brown bits of chicken flavors from the pan, stirring to loosen.
• Let this cook for 5 minutes to burn off the alcohol.
• Add onion mixture, parsley, sage, rosemary.
• Stir in cream cheese.
• Dissolve flour in 1/4 cup of water; add to the sauce.
• Cook until just slightly thickened.
• Adjust salt and pepper to taste.
• Arrange the chicken pieces in a 16" roasting dish and pour the sauce over the chicken.
• Cover with aluminum foil and cook in a 350 degree oven for 20 minutes.
• It makes an amazing sauce to serve over rice.
• **You can substitute the wine or sherry with either apple or orange juice, add slivered almonds or mushrooms for diversity.

Steps:

• Place the cooking rack about 6 inches from the bottom of the oven, and preheat oven to 425 degrees F.
• Remove the chicken giblets, and any feathers or extra fat; rinse the chicken inside and out with cold running water and pat dry.
• Generously salt and pepper the chicken, inside and out.
• Stuff the cavity with sprigs of parsley, sage, rosemary and thyme, and the quartered lemon.
• Place chicken breast side up into a large Dutch oven or Le Creuset pan, tucking legs together (tie legs together with string, if necessary) and tucking the wing tips under the body of the chicken.
• Brush outside of chicken with melted butter, drizzle with wine, and sprinkle generously with additional salt and pepper.
• Roast the chicken for about 45 minutes, or until chicken is nicely browned.
• When chicken has browned, cover loosely with aluminum foil and continue to roast for an additional 25-35 minutes, or until juices run clear when you cut between a leg and thigh.
• Remove chicken from oven to a platter and cover with aluminum foil; let rest for 15 minutes.
• Before serving, remove the herb stuffing from inside the bird, discard.
• Make a gravy from the drippings if desired, and serve with slices of roast chicken, stuffing, seasonal veggies, and mashed potatoes.

Steps:

• 1. Melt butter in large frying pan and saute chicken pieces til lightly browned. Remove chicken from pan and let pan cool a bit. Then add the soup and whisk in the water as the pan heats up again. Add the spices and bring to a boil. Lower heat and add green onions, stirring occasionally.
• 2. Place dry rice in large casserole dish and pour soup mixture over and stir to moisten rice. Place chicken pieces over soup/rice mix and bake, covered for 45 minutes.
• 3. Bake at 375*