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Balsamic Glazed Chicken
In a non-stick fry pan, heat the oil over medium heat. Add chicken; cover and cook, turning, for about 10 minutes until the pieces are brown on all sides. Remove the chicken from the pan; set aside.
To the drippings in the pan, add onion, peppers, and garlic; cook stirring about 5 minutes or until slightly tender.
Add tomatoes, vinegar and red pepper flakes. Heat mixture to boiling; reduce heat and simmer until mixture is slightly thick (about five minutes).
Stir in the olives, salt and pepper. Return chicken to the pan; spoon sauce over chicken and cook about 20 minutes or until the chicken is glazed and fork tender.
Arrange the chicken on a serving platter. Spoon the vegetable mixture over the chicken. Sprinkle with pine nuts. Garnish with Basil sprigs.
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Category:
Poultry
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Balsamic Glazed Chicken With Grilled
Rinse and pat dry chicken. Remove the giblets and set aside.
Chop the garlic, rosemary, pepper and sea salt together and mix with virgin olive oil. Rub the outside of the chicken all over with the rosemary mixture. Place the Prosciutto and Parmesan rinds inside the cavity and allow to sit refrigerated overnight.
Preheat oven to 375 F and preheat grill.
Place onion disks and giblets in bottom of a small heavy bottomed roasting pan. Place chicken on top of onions, breast side up. Pour glass of Lambrusco over onions and rub chicken all over with 4 tablespoons balsamic vinegar. Place in oven and cook for 1 hour and 10 minutes, or until a skewer pushed into thickest part of the thigh shows clear -- not bloody -- juices.
Cut the Radicchio in half lengthwise and place it on the grill and cook for 3 to 4 minutes per side. Remove from grill and brush with extra virgin olive oil and set aside. Remove bird from oven and allow to rest 5 minutes. Transfer the chicken to a carving platter. Put onions and giblets in a bowl, with the juices. Carve the chicken, drizzle with remaining vinegar and serve immediately.
Yield: 4 servings
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Category:
Poultry
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Balsamic Peppered Chicken
Flatten chicken to 1/4 inch thickness. Press lemon-pepper seasoning evenly on both sides. In large frypan, place oil and heat to medium temp. Add chicken and cook, turning once about 7 minutes or until fork can be inserted in chicken with ease. Remove chicken to warm serving platter; keep warm. In medium bowl, mix together vinegar, broth and garlic; add to frypan. Cook over medium-high, scraping up brown meat bits, about 2 minutes or until mixture is reduced and syrupy. Add butter; stir to melt. Place chicken on serving dish and spoon sauce over chicken. Garnish with parsley and tomatoes.
Amount per serving
Calories 278
Calories from Fat 150 (17g, 8g sat fat, 111mg chol)
Fat 54%; Protein 43%, Carb 3% (no sugars); 694 mg sodium.
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Category:
Poultry
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Balsamico Chicken With Olives
DEFROST THE FRICASSEED CHICKEN, if frozen. Arrange the chicken pieces in an oven-proof casserole or Dutch oven. Combine the tomato paste, broth and vinegar in a small bowl, and add to the chicken. Add the olives, cover and place in the oven. Turn the oven on to 375F and bake for 20 minutes. Meanwhile, place the fricassee sauce in a small saucepan over medium heat, and cook until it is thick enough to coat a wooden spoon, about 5-to-10 minutes. Uncover the casserole and strain the sauce over the chicken. Continue to bake, uncovered, another 5 minutes. To serve, arrange the chicken and sauce in a serving bowl or on a deep serving platter, and sprinkle with the parsley.
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Poultry
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Bang Bang Chicken
This cooked chicken meat is popular dish from Szechuan in China.
Bring the water to boil in a large saucepan.Add the chicken pieces, reduce the heat, cover and simmer 30 to 35 minutes.
Remove the chicken from pan and immerse it in a bowl of cool water at least 1 hour to cool it, ready for shredding.
Remove the chicken pieces with a draining spoon and drain well. Pat dry with papper towels. Strip all the meat from the bone.
On a flat surface, using a rolling pin, pound the chicken to flatten.Tear the meat into shreds with two forks. Mix with the shreed cucumber and arrange in a serving dish.
To serve, mix together all the sauce ingredients. Pour over the chicken and cucumber.
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Poultry
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Bangkok Chicken
Mix flour and salt; dredge chicken breasts. In large skillet, brown chicken in olive oil and remove.
Combine onion, ham and garlic and saute in same skillet over low heat until onion is soft. (Don't let garlic stick to skillet.) Remove. Drain all but 1 T of the oil and pour in flour left from dredging chicken; stir a lot to make sure flour is well-blended. Return ham mixture.
Clean and devein shrimp. To ham, add beer, shrimp, parsley, paprika and tabasco; mix well. Add chicken; cover and simmer for 20 minutes. Serve with rice or garlic bread.
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Poultry
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Bangladesh Kurma Or Korma
1. Heat the gee and mix the saffron powder or coloring with milk.
2. Heat the oil and quickly 'seal' the chicken cubes by turning frequently for 2 minutes, then add the yellow milk and stir-fri for 2 minutes.
3. Add the garlic and stir-fry for 1 minute, then add onion and stir-fry for 3 minutes - enough to remove the moisture content. Now add the garam masala and stir-fry for 2 more minutes. Your total frying time is around
10 minutes, and the chicken is half cooked.
4. Add the yoghurt, cream and ground almonds and when it starts to simmer turn the heat down and stir-fry for 10 minutes more to ensure it does not stick, adding milk or water as necessary.
5. Place saffron strands in a little warm water and extract as much color as you can by gently mashing with a teaspoon.
6. Check that the chicken is cooked right through by cutting a large piece across. Simmer on if required. Just prior to serving add the saffron and salt to taste. Garnish with the coriander and almonds, and serve immediatley.
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Category:
Poultry
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Barbecue Chicken
*add water if it seems to dry
Combine all ingredients in a crockpot. Cover and cook on low heat for 5 to 6 hours or on high 2 to 3 hours. Watch carefully the last hour to make sure that it is not sticking. Shred chicken with forks and mix Mixture should be very thick.
Serve on hamburger buns with mustard.
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Barbecue Chicken Drumsticks with Spicy Dips
In medium bowl stir together Hot Horseradish Dip ingredients. Cover; refrigerate until ready to serve. Repeat for mustard dip.
Prepare grill placing coals to one side; heat until coals are ash white. Make aluminum foil drip pan; place opposite coals.
Place chicken on grill over drip pan. Grill, turning occasionally, for 7 minutes. Continue grilling, basting occasionally with barbecue sauce, until chicken is fork tender (6-8 minutes). Serve chicken hot or cold with dips.
TIP: Substitute 4 pounds of chicken wing drumettes for 24 chicken drumsticks. Serve as an appetizer.
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Poultry
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Barbecued Chicken Breasts With Mango Chutney
1. Heat the oil in a saucepan over medium-high heat. Add the onion and garlic and saute for 4 minutes. Add the ginger and saute for 3 minutes.
2. Add the chutney and bring to a boil. Lower the heat and simmer for 5 minutes. Add the lemon juice.
3. Prepare an outdoor grill with the rack set 4 to 6 inches from the heat source, or prepare an indoor oven broiler. Grill or broil the chicken on each side until it is opaque, about 12 minutes total, basting constantly with mango barbecue sauce.
[Calories, 272; Calories from Fat, 47; Total Fat, 5 g; Saturated Fat, 1 g; Cholesterol, 69 mg; Sodium, 152 mg; Carbohydrate, 30 g; Dietary Fiber, 0 g; Sugars, 29 g, Protein, 26 g]
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Poultry
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