GARLIC AND CITRUS CHICKEN
Provided by Giada De Laurentiis
Categories main-dish
Time 2h5m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Position the rack in the center of the oven and preheat to 400 degrees F.
- Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.
- Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).
- Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.
CHINOIS MINCED GARLIC CHICKEN IN RADICCHIO CUPS
Steps:
- In a small bowl, combine the chicken and cornstarch. Season lightly with salt and pepper and set aside.
- In a medium bowl, whisk together the rice wine vinegar, soy sauce, peanut and sesame oils, and the sherry wine vinegar. Add the spinach, celery, carrot, and onion, and toss and season with salt and pepper, to taste. Using 2 large or 3 small radicchio leaves for each serving, form 4 cups and arrange on a large serving platter. Divide the salad among the cups and set aside.
- In a 10-inch skillet, heat the peanut oil over high heat until smoking. Form the chicken into 1 large patty and carefully set in the pan. Let brown on 1 side, then stir in the garlic, ginger, green onions, and chili pepper flakes, breaking up the patty, and continue to stir until the chicken is browned. Pour in the rice wine vinegar, plum wine, soy sauce, and stock, and reduce until most of the liquid has evaporated. Correct seasoning, to taste.
- Divide the chicken mixture and spoon equal amounts into the radicchio cups. Sprinkle with the chopped mint or cilantro.
CHICKEN & CHORIZO RAGU
Serve this delicious chicken and chorizo ragu over rice or pasta as an easy midweek dinner for the family. You can freeze any leftovers for another day
Provided by Elena Silcock
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 10
Steps:
- Fry the chorizo over a medium heat in a large saucepan or flameproof casserole dish for 5 mins or until it releases its oil and starts to char at the edges. Add the onion and fry for 5 mins more or until soft. Tip in the garlic and cook for 2 mins before stirring in the paprika and sundried tomatoes. Add the chicken thighs and fry for 2 mins each side until they are well coated in the spices and beginning to brown.
- Pour in the chopped tomatoes and stock, and turn the heat down. Cover and cook for 40 mins until the chicken is falling apart and the sauce is thick. Stir the lemon juice through. Serve by piling spoonfuls of the ragu into hot jacket potatoes with parsley sprinkled over and a dollop of soured cream, if you like.
Nutrition Facts : Calories 383 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 44 grams protein, Sodium 1.5 milligram of sodium
CHICKEN RAGOUT
Make and share this Chicken Ragout recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in a large skillet over medium heat; add in the onion; cook/stir 9-10 minutes, until golden.
- Add in mushrooms; cook/stir for 4 minutes; set mixture aside.
- Sprinkle chicken with salt and pepper; heat a 5-quart Dutch oven over med-high heat.
- Add in chicken; brown it on each side.
- Deglaze pan with the wine, scraping up any browned bits on the bottom.
- Add in the soup mix, dried fines herbs, broth, bay leaf, and reserved onion/mushroom mixture.
- Cover the pan and simmer for 45 minutes, turning chicken several times during the cooking time.
- Remove bay leaf and serve.
Nutrition Facts : Calories 370.7, Fat 16.6, SaturatedFat 6.8, Cholesterol 105.3, Sodium 1284.5, Carbohydrate 15.8, Fiber 1.6, Sugar 4.1, Protein 32.4
CHICKEN, FENNEL & TOMATO RAGOUT
This chunky ragout can be teamed with anything you like, couscous, pasta, rice or a nice jacket, or just a nice chunk of bread
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 8
Steps:
- Trim the green tops off the fennel and reserve. Halve, then quarter the fennel, cut out the core, then cut lengthways into slices. Heat the oil in a pan, add the chicken, then fry quickly until lightly coloured. Add the fennel and garlic, then stir briefly until the fennel is glistening.
- Tip in the potatoes, tomatoes, stock and a little seasoning, and bring to the boil. Cover and simmer for 20 mins until the potatoes are tender. Stir in the peppers and heat through. Roughly chop the reserved fennel fronds, then sprinkle over the ragout. Serve with crusty bread for mopping up the juices.
Nutrition Facts : Calories 351 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 42 grams protein, Sodium 1.43 milligram of sodium
CREAMY GARLIC CHICKEN
Serve up creamy garlic chicken with fluffy mashed potato and spinach for a comforting family dinner. This simple and satisfying recipe is the perfect midweek meal
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 50m
Number Of Ingredients 10
Steps:
- Cook the potatoes in boiling salted water for 20-25 mins until tender when pierced with a knife. Meanwhile, heat the 2 tbsp Flora Buttery in a frying pan over a medium heat until melted, then fry the onion for 10 mins until softened. Stir in the garlic, fry for a minute more, then add the chicken and fry for 5 mins until lightly golden.
- Pour in the wine, bring to a simmer and reduce until halved. Stir in 250ml of the crème fraîche. Cook for 5 mins until the chicken is cooked through, and the sauce has thickened slightly.
- Drain the potatoes, leave to steam dry for 1 min, then mash with the 50g Flora Buttery, remaining crème fraîche and some seasoning, until smooth. Stir the herbs and spinach through the chicken and cook for a minute or so until the spinach wilts. Add the lemon juice and some seasoning. Serve spooned over the creamy mash.
Nutrition Facts : Calories 821 calories, Fat 52 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 0.53 milligram of sodium
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