CORONATION CHICKEN RECIPE
Steps:
- In a bowl, mix together the mayonnaise, Greek yogurt, curry powder, cinnamon, salt, pepper, mango chutney, sultanas and apricots until combined.
- Add in the chopped chicken and stir to coat the chicken.
- Place in a serving bowl and top with flakes almonds, then serve as part of a salad or in a sandwich.
Nutrition Facts : Calories 317 kcal, Carbohydrate 14 g, Protein 28 g, Fat 16 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 78 mg, Sodium 221 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
CHICKEN CORN DOGS
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Toss the chicken strips with 1/2 teaspoon smoked paprika, the garlic powder and a big pinch of salt. Thread each strip onto an 8-inch skewer, making sure it is secure.
- Fill a medium Dutch oven or other heavy pot with 2 inches of vegetable oil. Heat over medium heat until a deep-fry thermometer registers 365 degrees F.
- Meanwhile, combine the cornmeal, flour, mustard powder, baking powder, 1 teaspoon salt and the remaining 1/4 teaspoon smoked paprika in a large bowl. Whisk the milk, eggs, honey and vegetable oil in a small bowl. Whisk the milk mixture into the flour mixture until smooth. Pour some into a tall glass for dipping.
- Spoon some flour onto a plate. Working in batches, hold the chicken by the skewers and lightly coat in the flour, tapping off any excess. Dip the skewers into the batter to coat, letting the excess drip off. (If the batter becomes too thick, stir in a bit of water.) Add the coated chicken to the hot oil, skewers and all, and fry, turning with tongs, until browned and cooked through, 4 to 5 minutes. Remove the chicken to paper towels to drain; let the oil return to 365 degrees F before frying the next batch.
- Lightly sprinkle the chicken with salt while hot. Serve with mustard.
CHICKEN WITH CORNICHON SAUCE
Sauteed chicken breast with a piquant cream sauce flavored with sour pickles, mustard and fresh herbs. Serve this on a platter with sauteed julienne carrots and zucchini garnished with slivered lemon peel. From Chez La Mere Madeline.
Provided by Lorac
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Boil cream until thick and reduced to 3/4 cup, about 20 minutes.
- Season chicken with salt and pepper, saute in butter 3-4 minutes per side, remove and keep warm.
- Add chicken broth to skillet and boil until reduced to 1/4 cup.
- Add pickles, cream and mustard and reheat without boiling.
- Add tarragon, parsley and chives, return chicken to the pan just long enough to heat through, turn to coat with sauce and serve.
Nutrition Facts : Calories 382.6, Fat 29.2, SaturatedFat 16.9, Cholesterol 167.2, Sodium 596.5, Carbohydrate 2.5, Fiber 0.3, Sugar 0.3, Protein 27.1
CORNISH HENS
Steps:
- Preheat the oven to 425 degrees F.
- Place the sliced onion in the bottom of a roasting pan. Remove the giblets from the hens, and rinse them inside and out. Remove any excess fat and leftover pinfeathers and pat the outsides dry. Place the hens on top of the sliced onion.
- Pack the cavities of the hens with the cornbread stuffing.
- Tie the legs together with kitchen string and tuck the wing tips under the body of the hens. Rub the hens with olive oil and sprinkle with salt and pepper.
- Roast the hens for 30 minutes, or until the juices run clear when you cut between a leg and thigh.
- Melt the butter in a large saute pan. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Break the cornbread into pieces and place the pieces in a large bowl. Add the onion mixture to the cornbread. Add the celery, chicken stock, parsley, salt and pepper, and mix together.
- Yield: 2 servings
CORNELL CHICKEN
This famous grilled chicken recipe was created by Dr. Robert C. Baker at New York's Cornell University. They say Dr. Baker was simply trying to invent an easy and delicious way to grill smaller, younger chickens, so that the local chicken farms could sell more birds. The doc's tasty recipe ended up being such a success that sales in the area soared, and the recipe became a statewide favorite.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 4h52m
Yield 6
Number Of Ingredients 7
Steps:
- Place the cider vinegar, oil, egg, salt, poultry seasoning, and black pepper in a blender. Cover, and puree until smooth.
- Pour blended mixture into a resealable plastic bag. Add the chicken halves, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 4 hours (up to overnight).
- Remove chicken halves from bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken dry with more paper towels. Reserve marinade mixture.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece, brush with marinade mixture, and move to indirect heat.
- Grill, brushing with glaze and turning often, until well-browned and meat is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C).
Nutrition Facts : Calories 633.3 calories, Carbohydrate 1.3 g, Cholesterol 126.9 mg, Fat 53.5 g, Fiber 0.1 g, Protein 32.5 g, SaturatedFat 9.5 g, Sodium 3588.3 mg, Sugar 0.4 g
PORK CHOPS WITH MUSTARD-CORNICHON SAUCE
Categories Mustard Pork Sauté Quick & Easy Dinner Pork Chop Fall Simmer Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium heat. Sprinkle chops with salt and pepper. Add 3 chops to each skillet and sauté until lightly browned, about 3 minutes per side. Cover skillets and cook until thermometer inserted into center of chops registers 145°F, about 9 minutes. Transfer chops to warm platter; tent with foil to keep warm.
- Add half of water, shallot, and garlic to each skillet. Cook until shallot is soft, scraping up any browned bits, about 2 minutes. Add any juices from chops. Whisk in cornichons and mustard. Season with salt and pepper. Pour over chops. Sprinkle chops with parsley.
- *Cornichons are tiny brine-packed French pickles, available at specialty foods stores and some supermarkets.
MONIQUE'S CORNICHONS
Provided by Susan Herrmann Loomis
Categories Condiment/Spread Vegetable Vegetarian Low/No Sugar
Yield Yield: 1 quart cornichons
Number Of Ingredients 9
Steps:
- In a large bowl toss the cornichons with the salt. Turn them out into a tea towel, gather the towel by the four corners and hang it from the faucet over the sink, for 2 hours. Alternatively, set the cornichons in their towel in a strainer in the sink.
- Place the tarragon in a quart jar, then evenly layer the cornichons with the garlic, onions, and the other herbs, until they reach about 1/2-inch below the top of the jar. Bring the vinegar to a boil and pour it over the ingredients in the jar, making sure to cover them, and leaving about 1/2-inch headroom in the jar. Seal the jar, and place it in a cool, dark spot for three weeks, before opening.
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- Combine the lemon juice, mustard, Worcestershire sauce, hot sauce, pepper, and salt in a large mixing bowl. Slowly drizzle in the olive oil, whisking until incorporated.
- Pour out ¼ cup + 2 tablespoons of the mixture into a separate bowl. Whisk in the mayonnaise and stir in the cornichons. Set aside.
- Add the chicken to the large bowl with the remaining mixture. Coat well. Let sit for 30 minutes at room temperature to marinate.
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- Heat oil in a skillet on the stove-top over medium-high heat. Pat chicken dry, then season with salt and pepper. Add chicken to hot pan, skin side down and cook until the skin is quite golden, about 5-8 minutes. Flip chicken over and cook the other side for another 3-4 minutes. Remove chicken to a baking sheet and place in the preheated 375 oven for 20 minutes.
- Meanwhile, prepare the sauce: Remove all but just a tiny bit of the oil from the skillet used to cook the chicken. Place skillet over medium heat on the stove-top. Add the shallots and saute for about 2 minutes, or until lightly browned. Add the chopped cornichons, mustard, chicken broth, apple cider and tarragon. Bring to a boil, then reduce heat slightly and simmer about 3 minutes. Turn heat off under sauce until chicken is almost done.
- When chicken is almost done in the oven, turn the heat back on to medium under the sauce. Bring sauce to a simmer. Mix heavy cream with cornstarch until smooth. Add cream mixture to sauce. Stir to combine well. Add chicken from oven. Simmer until sauce is reduced and thickened, about 10 minutes. Taste. Season with salt and pepper, to taste.
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