ONIONS BAKED WITH ROSEMARY AND CREAM
A wonderful aromatic blend of onions and rosemary perfect for Thanksgiving dinner or any holiday feast. I first tried this dish during the holidays last year and everyone wanted the recipe--it was the hit of the dinner.
Provided by rowdy
Categories Side Dish Vegetables Onion
Time 2h20m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Slice about 1/4 inch off of the tops and bottoms of the onions. Cut in half crosswise leaving the skin on, and arrange cut side up in a shallow baking dish. Pour the chicken stock over and around the onion halves, then drizzle with olive oil. Season liberally with salt, pepper and rosemary. Place on top of a cookie sheet to catch any splatters that may occur.
- Bake uncovered for 1 hour in the preheated oven, or until onion is easily pierced with a knife and liquid has reduced by 1/2. Remove the dish from the oven, and pour the cream over the onions. Return to the oven, and continue to bake uncovered until the pan juices have thickened slightly and onions are browned, up to 30 minutes.
Nutrition Facts : Calories 136.7 calories, Carbohydrate 11.2 g, Cholesterol 27.4 mg, Fat 9.9 g, Fiber 1.9 g, Protein 1.8 g, SaturatedFat 5 g, Sodium 240.6 mg, Sugar 4.9 g
CHICKEN WITH ROASTED LEMON AND ROSEMARY SAUCE
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler.
- Cut a small slice off both ends of each lemon, and then cut in half crosswise. Arrange the lemons, flesh side up, in a flameproof nonreactive baking dish, and season with salt. Broil 6 inches or more from the heat until browned and soft, about 10 minutes. Cool slightly. Squeeze the lemon halves over a sieve suspended over a bowl. Push and stir the pulp through the sieve with a rubber spatula or wooden spoon to get as much juice out as possible. Discard the lemon peels.
- Reduce oven temperature to 425 degrees F.
- Season chicken with salt and pepper. Heat the olive oil in a large ovenproof skillet over medium-high heat until hot. Add the chicken, lower the heat to medium, and cook, turning once, until brown on both sides, about 5 minutes. Remove chicken to a plate or baking sheet.
- Return the pan to medium-high heat, add the potatoes, season with salt and pepper, and cook, stirring and tossing, until brown all over, about 10 minutes. Drain off the excess oil. Arrange the chicken breasts on top of the potatoes and place in the oven until potatoes and chicken are cooked through, about 10 to 15 minutes. Remove the chicken to a platter and put the pan with the potatoes over medium-high heat. Toss well so the pan juices are absorbed into the potatoes. Scrape the potatoes out of the pan onto the platter around the chicken.
- Return the pan to medium-high heat, add the garlic and rosemary, and cook until fragrant, about 1 minute. Add 1 cup of chicken broth and reserved lemon juice. Stir and scrape up all the browned bits that cling to the bottom and sides of the pan, and then add the remaining 1 cup broth. Bring to a simmer stir in parsley and season to taste with salt and pepper. If the sauce tastes too lemony, stir in the optional butter. Pour the sauce over the chicken and potatoes and serve immediately, garnished with rosemary sprigs
SLOW COOKER CHICKEN WITH ROSEMARY, APPLES AND ONIONS
Provided by Robin Miller : Food Network
Categories main-dish
Time 4h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Arrange onion and apple slices in bottom of slow cooker. Place chicken pieces on top and season all over with salt and black pepper. Sprinkle rosemary over chicken.
- In a medium bowl, whisk together chicken broth and soup. Pour mixture over chicken.
- Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
- Serve chicken, sauce, apples, and onions over rice.
CHICKEN WITH ROSEMARY SAUCE
Make and share this Chicken with Rosemary Sauce recipe from Food.com.
Provided by Marie
Categories Chicken
Time 45m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Between two sheets of plastic wrap, pound chicken breasts thin.
- Preheat oven to 325 degrees.
- Lightly salt and pepper chicken, then dredge in flour.
- Melt butter in skillet over medium heat.
- Add chicken and cook until light brown, about 3 minutes per side.
- Transfer chicken to glass baking dish.
- Add onions, garlic and rosemary to same skillet and cook until onions soften, stirring often for about 5 minutes.
- Add 1 T flour and stir for 2 minutes.
- Combine broth& milk and mix into onion mixture and stir until thick.
- Pour over chicken.
- Cover and bake until done, about 15 to 20 minutes.
Nutrition Facts : Calories 561.3, Fat 23.1, SaturatedFat 13.3, Cholesterol 191.2, Sodium 499.5, Carbohydrate 24.9, Fiber 1.6, Sugar 2.8, Protein 60.6
ROSEMARY CHICKEN WITH TOMATO SAUCE
This Italian-style casserole will warm you up, and it's great value too
Provided by Good Food team
Time 35m
Number Of Ingredients 9
Steps:
- Heat half the oil in a non-stick pan, then brown the chicken all over. Add half the chopped rosemary, stir to coat, then set aside on a plate.
- In the same pan, heat the rest of the oil, then gently cook the onion for about 5 mins until soft. Add the garlic, anchovies and remaining rosemary, then fry for a few mins more until fragrant. Pour in the tomatoes and capers with the wine, if using, or 75ml water if not. Bring to the boil, then return the chicken pieces to the pan. Cover, then cook for 20 mins until the chicken is cooked through. Season and serve with a crisp green salad and crusty bread.
Nutrition Facts : Calories 275 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Protein 44 grams protein, Sodium 1.09 milligram of sodium
CHICKEN WITH SAUTEED PEARS AND ROSEMARY SAUCE
Categories Milk/Cream Chicken Fruit Sauté Low Sodium Apple Pear Rosemary Marsala Red Wine Fall Bon Appétit
Yield Serves 4
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons oil in heavy medium saucepan over medium-high heat. Add onion and garlic; sauté until tender, about 5 minutes. Add apple juice, red wine, vinegar, rosemary, thyme and crushed red pepper; bring to boil. Reduce heat; simmer until mixture is reduced to 1 1/2 cups, stirring occasionally, about 20 minutes. Strain mixture into small saucepan; discard solids. Add cream and simmer until reduced to sauce consistency, about 12 minutes.
- Meanwhile heat 2 teaspoons oil in heavy medium skillet over medium heat. Add pear slices; sauté until tender and golden brown, about 8 minutes. (Sauce and pears can be prepared 2 hours ahead. Cover separately and refrigerate. Rewarm pears over medium-low heat before serving.)
- Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and sauté until cooked through and golden brown on both sides, about 4 minutes per side. Add Marsala and bring to boil. Stir in reserved sauce, turning chicken once to coat. Cook until heated through, about 2 minutes longer.
- Divide chicken among 4 plates. Spoons some sauce around chicken on each plate. Garnish with pear slices.
ROASTED CHICKEN WITH ROSEMARY
Herbs, garlic and butter give this hearty meal in one a classic flavor. It's a lot like pot roast, except it uses chicken instead of beef. -Isabel Zienkosky, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, melt butter; stir in the seasonings and garlic. Place chicken breast side up on a rack in a shallow roasting pan; tie drumsticks together with kitchen string. Spoon half of the butter mixture over chicken. Place the potatoes, carrots and onions around chicken. Drizzle remaining butter mixture over vegetables. , Bake at 350° for 1-1/2 hours. Baste with cooking juices; bake 30-60 minutes longer, basting occasionally, until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Let stand 10-15 minutes, tented with foil if necessary, before carving. Serve with vegetables.
Nutrition Facts : Calories 449 calories, Fat 28g fat (11g saturated fat), Cholesterol 126mg cholesterol, Sodium 479mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 33g protein.
ROAST CHICKEN WITH ROSEMARY
When I was in Vicenza, Italy at an open market downtown, I smelled this scrumptious smell of roast chicken at this stand. So I bought one of their chickens and looked what they stuffed in the cavity to make it taste so good! I also do my turkeys like this too!
Provided by LILQUIZ
Categories World Cuisine Recipes European Italian
Time 2h10m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Season chicken with salt and pepper to taste. Stuff with the onion and rosemary. Place chicken in a 9x13 inch baking dish or roasting dish.
- Roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. Cooking time will vary a bit depending on the size of the bird.
Nutrition Facts : Calories 290.8 calories, Carbohydrate 1.3 g, Cholesterol 97 mg, Fat 17.2 g, Fiber 0.4 g, Protein 30.8 g, SaturatedFat 4.8 g, Sodium 94 mg, Sugar 0.5 g
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