Buttery Garlic Chicken Food

GARLIC BUTTER CHICKEN

Steps:

• Cook chicken: Season the chicken with salt and pepper. In a skillet, melt the butter over medium heat. Next, add in the chicken strips and cook on each side. Once cooked remove from the skillet.
• Make sauce: Using the same skillet, add in the garlic, red pepper flakes, smoked paprika and hot sauce. Saute for 30 seconds until the garlic is aromatic. Finally, deglaze the skillet with the chicken broth and bring to a simmer.
• Finish dish: Add the chicken back into the skillet of sauce and give it a little toss so each piece of chicken is touched with sauce. Remove from heat, garnish with parsley, lemon wedges and serve at desired temperature!

GARLIC BUTTER CHICKEN

Steps:

• To a large skillet, add the olive oil, pounded chicken, evenly season with 21 Salute, salt, pepper, and cook over medium-high heat for 5 minutes. Do not touch, move, or disturb the chicken while it is searing. After 5 minutes, flip chicken over. It should have a medium golden color. For thicker/bigger chicken breasts, sear for 6-7 minutes.
• Allow chicken to cook on the second side for about 5 minutes, or until done and cooked through. Again, do not disturb the chicken while it's searing.
• Remove chicken with a slotted spatula and place it on a plate to rest.
• Using caution, deglaze your skillet by adding wine (or broth) and allow the liquid to bubble up and steam violently for a few seconds.
• Add the butter and allow it to melt, about 1 minute; stir continuously until melted.
• Add the garlic and cook until fragrant, about 1 minutes; stir continuously.
• Turn the heat off, add the chicken back into the skillet, flip it around in the garlic butter sauce, and spoon the sauce over the chicken.
• Optionally garnish with parsley and serve immediately.

THE BEST BUTTER CHICKEN

Steps:

• For the marinade: Whisk together the yogurt, salt, ginger and garlic in a large bowl until combined. Toss the chicken in the seasoned yogurt marinade until evenly coated. Wrap tightly with plastic wrap and refrigerate at least 3 hours and up to 24. (Overnight works best.)
• For the sauce: Melt 4 tablespoons of the butter in a large Dutch oven or wide heavy pot over medium heat. Toss the fenugreek seeds, bay leaves, cardamom, cinnamon and clove in the butter and cook, stirring occasionally, until slightly darker and very fragrant, 1 to 2 minutes. Add the onions, season with 1 teaspoon salt and cook, stirring occasionally, until the onions are golden and beginning to caramelize, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until very fragrant and the ginger starts to turn golden and sticks to the bottom of the pot, 2 to 3 minutes. Add the garam masala and chili powder and cook, stirring occasionally, until very fragrant, about 1 minute. Add the tomatoes, breaking them up into pieces with a spoon, and bring to a boil. Reduce to a simmer and cook uncovered, stirring occasionally, until the sauce has reduced by half and the tomatoes are very tender, about 30 minutes. Discard the bay leaves and cinnamon stick (but leave the other whole spices).
• Let the hot sauce cool for about 5 minutes or so, then transfer it to a blender filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. (If your blender is small, you may need to work in batches.) Add the remaining 2 tablespoons butter and the cream to the blender and puree until creamy. Pour into a clean pot and bring to a simmer. Season with salt.
• Meanwhile, arrange a rack directly under the broiler and preheat to high. Line a rimmed baking sheet with foil and set a wire rack inside.
• Arrange the chicken in a single layer on the rack. Broil until the chicken starts to brown in spots, 3 to 6 minutes per side (it will not be cooked through). Remove from the broiler. When cool enough to handle, cut the chicken into 1-inch pieces. Add the chicken to the simmering sauce, cover and cook until the chicken is cooked through, 8 to 10 minutes.
• Stir in the cilantro. Serve with rice and naan alongside.

EASY GARLIC CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a small saucepan melt butter/margarine with garlic. Dip chicken pieces in butter/garlic sauce, letting extra drip off, then coat completely with bread crumbs.
• Place coated chicken in a lightly greased 9x13 inch baking dish. Combine any leftover butter/garlic sauce with bread crumbs and spoon mixture over chicken pieces. Bake in the preheated oven for 45 minutes to 1 hour.

ROAST CHICKEN WITH GARLIC-HERB BUTTER

Steps:

• The day before roasting, combine butter in a bowl with zest of one lemon (reserving the lemon), garlic, chives, and thyme. Season with salt and pepper and mix to combine. Dry the chicken with paper towels and place on a roasting pan fitted with a rack. Season chicken with salt and pepper, inside and out. Using your fingers, gently release the skin from the breast on either side of the breast bone. Place a heaping tablespoon of the compound butter under the skin on each side and smooth down to coat each breast. Do the same at the other end, where the thigh joins the open cavity. Distribute the remaining butter on each side under the leg skin. Place chicken in the refrigerator, uncovered, to allow the skin to dry.
• The next day, preheat the oven to 500 degrees F. Roughly chop the celery, onion, and carrot and place inside the chicken cavity, along with leftover herb stems and half the zested lemon. Cut the baguette to approximately the length of the chicken and place, open-faced, on a rimmed baking sheet. Lay the chicken on top of it. Pour water or chicken stock in the pan so the bread doesn't burn. Bake, 10-12 minutes.
• After 10 minutes, chicken will begin to brown. Add more water or stock to the pan if the bread looks too dark. Reduce oven temp to 400 F and continue cooking, 35-55 minutes, depending on chicken size. (Final internal temperature should be 165 degrees F at the thickest part of the thigh.)
• Test the chicken for doneness by sticking a knife into the thickest part of the thigh-the juices should run clear (i.e., not pink). When done, remove from oven and let the chicken rest 5 minutes before carving. To carve, first remove the wings. Next, cut the skin close to the leg, then cut from the back and follow the bone along the joint and remove the leg. Remove the breasts by cutting down the middle, following the bone (save the rest of the chicken carcass for stock). Cut the baguette into four pieces and serve with the cut chicken on top.

GREEN-GARLIC-RUBBED BUTTERY ROAST CHICKEN

Steps:

• Season chicken all over inside and out with salt and pepper (make sure to get in and around every nook and cranny; about 4 tsp. Diamond Crystal or 2½ tsp. Morton kosher salt). Place on a wire rack set inside a rimmed baking sheet and let sit at room temperature while you make the garlic butter, or chill, uncovered, up to 1 day. If chilling, let sit at room temperature 1 hour before roasting.
• Place a rack in middle of oven; preheat to 325°F. Coarsely chop 4 green garlic stalks; transfer to a food processor. Pulse until very finely chopped. Add zest and butter and pulse until almost smooth. Cut remaining 4 green garlic stalks in half lengthwise; set aside.
• Pat chicken dry again with paper towels (this will help the butter adhere and get the skin nicely browned). Smear garlic butter all over chicken. Gently lift the skin on the breast away from the flesh and rub some butter inside.
• Toss reserved green garlic and oil in a large cast-iron skillet or 13x9" baking dish to coat; season with salt. Tie chicken legs together with kitchen twine and tuck wings underneath back. Place chicken, breast side up, on top of garlic in skillet.
• Roast chicken, rotating pan halfway through for even browning, until skin is golden and an instant-read thermometer inserted into the thickest part of breast registers 155°F (don't worry; temperature will climb to 165°F as the chicken rests), 80-90 minutes. Let chicken rest at least 20 minutes and up to 45 minutes.
• Transfer chicken to a cutting board and carve as desired. Serve with roasted green garlic alongside.

GARLIC CHICKEN

Steps:

• Preheat the oven to 190 C/ 375 F/gas 5. Lightly grease an ovenproof dish.
• Soften the butter with a wooden spoon. Chop or crush garlic into the butter. Add the herbs, a good squeeze of lemon juice and a pinch of salt. Mix well.
• Slash each breast diagonally three times with a sharp knife. Fill cuts with garlic butter. Place in the dish.
• Bake for 20 minutes, till cooked. The chicken should be white, with no sign of pink meat. Serve with lemon quarters.

FRIED CHICKEN IN GARLIC BUTTER

Steps:

• Mix chopped chicken, knorr seasoning,salt and pepper.
• Marinate in refrigerator overnight.
• Stir fry chicken in high heat till golden. Set aside.
• Heat butter on low heat.
• Add in garlic, stir fry till light brown and fragrant.
• Stir in cooked chicken pieces.
• Stir well till every piece is well coated with the butter garlic mixture.
• Serve on top of piping hot rice.
• YUMMO!

GARLIC PARMESAN CHICKEN

Steps:

• Preheat oven to 375 degrees.
• Melt the butter with the chopped garlic in a bowl.
• Add the parmesan cheese to the crushed saltine crackers (A food processor works perfectly).
• Drench the chicken breasts in the butter- garlic mixture, then dredge it with the cracker-parmesan mixture.
• Place chicken into a baking dish.
• Pour remaining butter garlic over chicken and sprinkle with left over cracker-cheese mixture. Sprinkle with parsley.
• Cover with foil and cook for 30 minutes, then uncover and cook for 45 minutes.