Poultry Essentials Simmered Honey Lemon Chicken Recipes

Steps:

• In a large bowl, combine the first 10 ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours or overnight. Cover and refrigerate the remaining marinade., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, uncovered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.

Steps:

• PREP/PREPARE
• Gather your Ingredients (mise en place).
• Cut the chicken up into bite-sized pieces
• Take the baked garlic, add a pinch of salt, and use the flat side of a kitchen knife to smash it up.
• Chef's Note: If you have never baked garlic, here is how you do it: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4
• In a small bowl, whisk together the garlic, tamari sauce, and vinegar.
• Add the chicken, cover the bowl, and place in the fridge for several hours.
• Chef's Tip: If you perform this step in the morning, by dinner time it will be more than ready to go.
• Combine the salt, pepper, and paprika in a small bowl.
• Remove the chicken from the marinade and sprinkle with the seasoning mixture.
• Add the grapeseed oil to a skillet over medium heat.
• Chef's Note: The skillet needs to be large enough to hold the chicken, and the sauce.
• When the oil begins to simmer, add the chicken.
• Cook until nice and brown on all sides, about 8 - 10 minutes.
• Remove the chicken and reserve.
• Add all the ingredients for the Lemon/Honey sauce to a small bowl, and whisk to combine.
• Add the liquid to the skillet, and increase the heat to medium high.
• Chef's Note: Use a wooden spoon to scrape up any brown bits (fonds), and allow them to dissolve into the liquid.
• When the liquid comes up to a boil, reduce the heat back to medium, and allow it to simmer until it thickens, about 2 - 3 minutes.
• Chef's Tip: If the sauce is a bit too thick for your liking, add more chicken stock, a tablespoon at a time, to thin it out. I like my sauce thick.
• Chef's Note: While the sauce is simmering, do a final tasting for proper seasoning.
• Return the reserved chicken to the skillet, and lightly simmer until the chicken is heated through, about 1 - 2 minutes.
• PLATE/PRESENT
• Serve over rice, spoon some of the yummy sauce over the top, and garnish with sesame seeds. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• Preheat the oven to 200C/Gas 6/fan180C. Squeeze the juice from 2 lemons into a small pan and heat with the butter, honey, rosemary, garlic and salt and pepper, until the butter melts and it smells fragrant.
• Lay the chicken in a roasting tin - don't pile it up or it won't cook so well. Add the potatoes and drizzle with lemon butter to coat evenly. Cut the third lemon into 8 wedges and tuck them in. (Can be made up to 2 hours ahead up to this point.)
• Roast for 50 minutes - 1 hour until the chicken is cooked and the potatoes are crisp and golden. Serve with a green salad.

Steps:

• Preheat the oven to 190C/gas 5/fan 170. Arrange the chicken in a shallow ovenproof dish. Mix together the honey, lemon zest and juice, oil, salt and pepper, then pour over the chicken breasts and turn them around until well coated.
• Roast the chicken breasts for 40-45 minutes, turning them halfway through the cooking time, and basting occasionally, until they are golden brown and shiny and the marinade has almost evaporated. Leave to cool, then wrap in foil and chill until ready to eat. (The chicken may now be frozen for up to 1 month. Defrost before serving.)
• On the day, spread the lettuce over a large platter, tearing up any large leaves. Slice the chicken breasts, keeping them together, then arrange over the lettuce.