CHICKEN SCARBOROUGH FAIR
...parsley, sage, rosemary, no thyme. Recently, I needed an elegant way to serve guests ordinary chicken for a special occasion. I dug out my Pavoratti CD and blasted my creative juices to flowing and came up with this recipe. It got raves! Hope you will try it :)
Provided by Gingerbee
Categories Chicken
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
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.
SCARBOROUGH FAIR CHICKEN
Steps:
- Preheat the oven to 450°F.
- Spray the inside and lid of a cast-iron Dutch oven with olive oil.
- Rinse the rice in a strainer under cold water until the water runs clear. Pour the rice and liquid into the pot. Stir to make an even layer.
- Place the chicken on the rice and season lightly with salt and pepper. Sprinkle with the garlic and shallots.
- Add the zucchini and squash. Scatter on the parsley and sage and tuck the thyme sprigs in crevices.
- Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
- nutrition information
- Calories: 459
- Protein: 34g
- Carbohydrates: 76g
- Fat: 5g
- Cholesterol: 75mg
- Sodium: 54mg
- Fiber: 4g
SCARBOROUGH FAIR - SAVOURY BACON, ONION AND HERB BREAD PUDDING
I named this dish after my home town, Scarborough, in the North of England - and yes, they really do have a "Scarborough Fayre" every year! And, this recipe does contain "parsley, sage, rosemary and thyme"! This is a very old recipe for savoury bread pudding - often served before the meal, just as Yorkshire Pudding used to be, to take the edge of your appetite & stop you eating too much meat! I added the bacon, but normally it is just made with pounded stale bread mixed with herbs, chives or onions, eggs and any dripping that was available. A delicious savoury dish - serve it with lashings of onion gravy as a light supper, brunch or lunch dish, or as an appetiser, also with gravy. This makes a wonderful accompaniment to roast pork and roast chicken. I have also been known to eat slices of this cold & it's ideal for picnics. Don't throw your crusts away, but process them in a food mixer and freeze them in zip-lock bags.....voila, ready made bread crumbs!
Provided by French Tart
Categories Lunch/Snacks
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 190C/375F/gas mark 5.
- Grease a large baking dish or tray about 12" by 8" in size.
- Tear the bread into small pieces and pour the hot stock over the bread - mix well and allow to soak for about 1 hour.
- Meanwhile, cook the bacon over a medium to high heat; as soon as the fat starts to run, add the chopped onions. Stirring the bacon and onions constantly, cook them together for about 15-20 minutes, or until the onions are soft and the bacon is crisp.
- Add the bacon and onion mixture to the soaked bread and mix well.
- Add the rest of the ingredients - continue to mix them together thoroughly.
- Pour the bread pudding into the greased dish or tray, level the mixture out with a spoon and bake for 40 to 50 minutes until well risen, firm to the touch and golden brown.
- Take out of the oven and allow to "rest" for 5 minutes before cutting into squares.
- Serves 4 people as a light supper or lunch dish with gravy and 6 people as an appetiser, also with gravy if you wish.
- Also great for picnics, brunch or breakfast.
SCARBOROUGH FAIR CHICKEN WITH WHITE WINE
I named this recipe after the song that inspired me to experiment with wine, herbs and chicken which always just seems to go together for some reason. Remember that part of the song that says "parsley, sage, rosemary and thyme" in the classic Simon and Garfunkle song, "Scarborough Fair". I hope you will enjoy my results as much as Alicia and I do.
Provided by Karen From Colorado
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
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.
SCARBOROUGH FAIR STEW
A light stew for the fresh vegetables of summer. Like the song says "Parsley, sage, rosemary and thyme" I found that even my picky eater went back for more.
Provided by Mysterygirl
Categories Stew
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Shred fresh sage leaves and mix with ground turkey.
- Make meat into meatballs using about 1- 2 tablespoons for each one.
- Heat oil in large pot over high heat.
- Add meatballs to pot and cook until brown on all sides, about 6 minutes.
- Remove meatballs from pan and set aside.
- Add vegetables to pot and stir frequently, cooking for 5 minutes.
- Add broth, meatballs and seasonings to pot.
- Bring to a boil, reduce heat and simmer for 20 minutes.
- Turn heat up to medium.
- Mix cornstarch with cold water, add to pot and stir until thickened.
Nutrition Facts : Calories 242.8, Fat 11.5, SaturatedFat 2.4, Cholesterol 52.2, Sodium 559.6, Carbohydrate 14.4, Fiber 2.7, Sugar 4, Protein 20.5
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