Wine And Herb Marinated Chicken Dump Recipes

SEARED HERB-MARINATED CHICKEN

Pungent from the fish sauce and garlic, sweet and sour from the honey and lime, and spicy from the jalapeño, the Houston chef Chris Shepherd likes to serve these golden-skinned chicken thighs with a green papaya salad. But anything crunchy and coleslaw-like will fare just as well. The longer you marinate the thighs, the more complex they become; four hours is a bare minimum. If you'd like to use white meat, choose bone-in, skin-on breasts for the juiciest result.

Provided by Melissa Clark

Categories dinner, poultry, main course

Time 4h20m

Yield 4 servings

Number Of Ingredients 10

Seared Herb-Marinated Chicken image

Steps:

Place scallions, cilantro, garlic, jalapeño, fish sauce, honey, lime juice and 2 tablespoons oil in a blender. Purée until smooth.
Scrape marinade into a large bowl or resealable plastic bag. Add chicken, tossing to coat, and refrigerate for at least 4 hours or overnight.
Heat oven to 400 degrees. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Use tongs to remove chicken from marinade, letting any excess drip away. Do not pat dry.
Place chicken in skillet skin-side down and sear until golden brown, 3 to 5 minutes (2 to 3 minutes if using skinless chicken), being careful not to let it burn as the sugars from the honey will start to caramelize.
Flip chicken, transfer to oven, and continue to cook until it reaches an internal temperature of 165 degrees, 10 to 15 minutes. Transfer chicken to a cutting board and let it rest for 3 to 4 minutes. Serve with more cilantro, limes wedges and green papaya salad if you like.

Nutrition Facts : @context http, Calories 640, UnsaturatedFat 33 grams, Carbohydrate 11 grams, Fat 48 grams, Fiber 1 gram, Protein 39 grams, SaturatedFat 11 grams, Sodium 1602 milligrams, Sugar 8 grams, TransFat 0 grams

Ingredients

1 bunch scallions, chopped
1/2 bunch cilantro, plus more for garnish
5 garlic cloves, roughly chopped
1 jalapeño, seeded if you like
1/4 cup fish sauce
1 1/2 tablespoons honey
Juice of 2 limes, plus 1 lime for garnish
3 tablespoons neutral oil, such as sunflower or grapeseed
2 pounds boneless chicken thighs, preferably with skins attached (ask your butcher)
Green papaya salad, for serving (optional)

HERB-WINE "DUMP" CHICKEN (OAMC)

Make and share this Herb-Wine "dump" Chicken (Oamc) recipe from Food.com.

Provided by Pamela

Categories Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

Herb-Wine

Steps:

For immediate cooking: Pre-heat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
To thaw and cook: Take the bag out of the freezer the night before, make sure the bag is sealed completely.
For the oven: Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For the crockpot: cook on low for 6-8 hours or on high for 4-6 or until done.
On the grill: cook over medium heat until juices run clear.

Nutrition Facts : Calories 439.1, Fat 33.8, SaturatedFat 6.8, Cholesterol 77.6, Sodium 367.3, Carbohydrate 3.7, Fiber 0.8, Sugar 0.4, Protein 19.6

Ingredients

1 cup red wine
1/3 cup vegetable oil
2 garlic cloves (crushed)
1/2 lemon (sliced thinly)
2 tablespoons parsley, chopped
1 teaspoon thyme
1 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 lbs chicken pieces (breasts, thighs, or wings)