CHICKEN WITH WINE & MUSHROOMS
The rich sauce is so tasty you won't want to share it with anyone. Try substituting the chicken for steak for a quick Beef Bourguignon
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Toss the chicken in the flour, then tap off the excess. Mix 1 tsp of the excess flour with a little stock and set aside. Heat the oil in a frying pan, then add the chicken, mushrooms and thyme. Cook over a medium-high heat for about 5 mins, turning the chicken breasts over once until golden.
- Lift the chicken out, then set aside. Pour in the wine and the remaining stock and boil for 5 mins or until reduced by half. Add the flour and stock mix, stirring until the sauce thickens a little. Put the chicken back into the pan, along with any juices from the plate, then simmer for 5 mins or until cooked through and the sauce is glossy. Serve with mash.
Nutrition Facts : Calories 216 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 35 grams protein, Sodium 0.99 milligram of sodium
STEAMED CHICKEN WITH RED DATES
Master this easy Chinese steamed chicken with red dates, then take it up a notch by adding even more ingredients such as ginger, shiitake, and goji berries.
Provided by Anita Jacobson
Categories Main Dish
Time 40m
Number Of Ingredients 8
Steps:
- Prepare a steamer.
- Mix together all the ingredients in a mixing bowl. Transfer to a heat (steamer) proof dish, I use an 8" square Pyrex baking dish.
- Steam over medium heat for 25-30 minutes, or until the chicken is fully cooked.
- Remove from the steamer, garnish with thinly sliced scallions (if using), and serve immediately with steamed white rice.
BRAISED CHICKEN WITH DATES
The dates give the chicken a honey-like flavor. Pair this with couscous.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h15m
Number Of Ingredients 10
Steps:
- Season chicken with salt and pepper. In a large Dutch oven or heavy pot, heat oil over medium-high. Cook chicken, skin side down, until browned and crisp, about 6 minutes. Flip chicken and cook until browned, about 6 minutes. Transfer chicken to a plate.
- Add onions to pot and cook, stirring occasionally, until softened, about 5 minutes. Add ginger, paprika, and coriander; cook, stirring, 2 minutes. Arrange chicken evenly over onion mixture, add 2 1/2 cups water, and bring to a boil. Reduce to a rapid simmer, cover, and cook until chicken is cooked through, 40 to 45 minutes.
- Transfer chicken to a serving dish and increase heat to high. Boil cooking liquid until reduced by half, 12 to 15 minutes. Stir in dates and cilantro; season with salt and pepper. Pour sauce over chicken and serve with lemon halves.
Nutrition Facts : Calories 508 g, Fat 24 g, Fiber 3 g, Protein 42 g
SWEET & SPICY ROAST CHICKEN WITH CARROTS, DATES & PISTACHIOS
This sheet-pan roast chicken dinner is the perfect no-fuss dish for company. Everything can be prepared and assembled a day in advance, so all that's left to do at dinnertime is pop it in the oven.
Provided by Jennifer Segal
Categories Dinner
Time 1h15m
Yield 4-6
Number Of Ingredients 18
Steps:
- Make the marinade: In a medium bowl whisk together the lemon zest, lemon juice, orange zest, orange juice, olive oil, mustard, honey, red pepper flakes, garlic, thyme, and salt.
- Place the chicken, carrots, onions, and dates in a large sealable plastic bag. Add the marinade and seal shut. Massage to make sure everything is evenly coated with the marinade. Place the bag on a rimmed sheet pan to protect against leakage and marinate in the refrigerator for at least 6 hours or overnight.
- Preheat the oven to 425°F and set an oven rack in the middle position.
- Transfer all ingredients from the bag, including the marinade, to a rimmed sheet pan (do not line the pan with foil). Turn the chicken skin side up. Roast until chicken is lightly browned and cooked through, 40 to 45 minutes. About halfway through cooking, stir the carrots so that they don't burn around the edges of the pan.
- Turn on broiler (leave pan on middle rack), and cook 1 to 3 minutes more, or until skin is golden brown and crispy. Watch carefully: the honey in the marinade can cause the skin to burn quickly.
- Transfer the chicken, carrots, onions and dates onto a platter, along with the sauce in the pan. Sprinkle the parsley, scallions and pistachio nuts over top and serve.
Nutrition Facts : Calories 1,022, Fat 62g, Carbohydrate 59g, Protein 60g, SaturatedFat 15g, Sugar 49g, Fiber 6g, Sodium 1306mg, Cholesterol 227mg
WINE-BRAISED CHICKEN
Juicy chicken, cooked in wine with pops of sweetness from the roasted grapes - delicious!
Provided by Jamie Oliver
Categories Mains Jamie Magazine Chicken Dinner Party Sunday lunch Chicken thighs
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 190ºC/375ºF/gas 5.
- Joint the chicken into 8 pieces. Heat a lug of oil in a large saucepan over a medium heat. Season the chicken, add it to the pan in batches, and fry until golden all over. Set aside on a plate.
- Peel and cut the onions into wedges, chop the carrots, then peel and finely chop the garlic.
- Add the veg to the pan and gently sauté for about 15 minutes over a medium-low heat, or until soft and sticky but not coloured.
- Return the chicken to the pan. Pick, finely chop and add the rosemary, then stir in the flour. Turn up the heat to medium-high and leave to colour for a few minutes.
- Pour in the wine and bring to the boil, then lower the heat and let it reduce by half.
- Roughly chop and add the potatoes, pour in the stock, and bring it back to the boil.
- Transfer everything to a roasting tin and cook in the oven for 30 minutes, or until the potatoes are tender and the chicken is falling off the bone.
- Place the grapes in a small roasting dish, drizzle with a little oil and cook these in the oven for the last 20 minutes, or until caramelised.
- Stir the grapes into the chicken, finely chop and scatter over the parsley leaves, and serve.
Nutrition Facts : Calories 588 calories, Fat 15.8 g fat, SaturatedFat 3.7 g saturated fat, Protein 49.8 g protein, Carbohydrate 57.8 g carbohydrate, Sugar 23.2 g sugar, Sodium 0.5 g salt, Fiber 7.6 g fibre
PAN-ROASTED CHICKEN WITH SHALLOTS AND DATES
The sweet-and-salty play of dates and green olives bolstered by white wine, thyme, and caramelized shallots make this easy weeknight dish dinner-party worthy.
Provided by Athena Calderone
Categories Dinner Chicken Roast Date Shallot White Wine Garlic Thyme Olive Winter
Yield 4 servings
Number Of Ingredients 13
Steps:
- Set the chicken out at room temperature for 30 minutes before cooking.
- Preheat the oven to 450°F (230°C). Position a rack in the top third of your oven.
- Place your largest cast-iron skillet in the oven for 15 minutes. Pat the chicken breasts dry and generously season them on all sides with salt and pepper. Carefully remove the hot skillet from the oven and place it on the stovetop. Add the grapeseed oil to the skillet and heat it over medium-high heat until the oil has a subtle ripple effect. You want the oil to be very hot. Working in two batches, cook the chicken, skin-side down, until the skin is crispy and golden brown, 4 to 5 minutes. Drain off all but 1 tablespoon of oil from the pan.
- Remove the chicken from the skillet and set it onto a plate as you build your sauce. Over medium heat, melt 2 tablespoons of the butter in the skillet and add the shallots. Cook the shallots undisturbed for 5 to 6 minutes, until they are caramelized and golden. Add the garlic, a few thyme sprigs, 1 tablespoon of the butter, and season with salt and pepper. Toss the shallots and continue to cook until they begin to soften, 5 to 7 minutes. Deglaze the pan with the wine and reduce it by half. Add a few more thyme sprigs and the stock. Simmer the sauce over medium to low heat for 15 minutes, until reduced slightly. Check for seasoning and add the dates and olives to the sauce.
- Return the chicken breasts to the skillet, skin-side up, and place it in the oven. Roast the chicken until it's just cooked through, about 20 minutes. An instant-read thermometer inserted in the thickest part of the breast should register 160°F (70°C).
- Transfer the chicken breasts to a plate; set them aside and keep warm. Return the skillet to the stovetop over medium to low heat and add the vinegar to the sauce. Simmer until the sauce is thick enough to coat the back of a wooden spoon, 3 to 5 minutes. Remove it from the heat and stir in the remaining 1 tablespoon butter and the lemon juice. Check and adjust the seasoning. Return the chicken to the skillet and serve it immediately, garnished with the remaining thyme and the lemon zest.
ROASTED CHICKEN WITH DATES, CITRUS, AND OLIVES
Be sure to squeeze the juice of the roasted citrus over the final dish before serving for just the right balance of sweet and tart.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. In a large roasting pan, season chicken with salt and pepper; drizzle with oil. Squeeze lemon and orange over chicken, then add fruit to pan. Add wine, orange juice, half of dates, and thyme. Roast 25 minutes.
- Remove pan from oven; rotate chicken pieces if browning unevenly. Add olives and remaining dates. Roast until a thermometer inserted in chicken breast (avoiding bone) registers 160 degrees, about 15 minutes more. Transfer chicken and citrus to a platter.
- Place roasting pan over high heat, mashing some of dates with the back of a wooden spoon, until sauce is reduced and thickened, about 3 minutes. Pour over chicken; serve.
CHICKEN WITH WINE SAUCE
Plum wine and fresh mushrooms transform these chicken breasts into something wonderfully special and flavorful. This makes a perfect last-minute dish for drop-in guests. -Kathleen Valle, Philadelphia, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Flatten chicken to 1/4-in. thickness. In a shallow bowl, whisk egg and water. In another shallow bowl, combine the flour, salt and pepper. Dip chicken in egg mixture, then coat with flour mixture., In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm., In the same skillet, saute mushrooms until tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Serve with chicken.
Nutrition Facts : Calories 260 calories, Fat 5g fat (1g saturated fat), Cholesterol 131mg cholesterol, Sodium 266mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein.
DATE GLAZED ROAST CHICKEN
Use the natural sugars in dates to give this chicken flavor and lock in moisture for a sweet new year chicken you will love.
Provided by Jamie Geller
Categories Main
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- In a small bowl, soak dates in enough warm water to cover for 20 minutes or until skins peel off easily. Remove skins and pits. Preheat oven to 350°F and lightly spray a baking pan with cooking spray. In a food processor or blender, combine dates, orange juice, garlic, thyme, olive oil, vinegar, cinnamon and cumin and blend until smooth. In a large bowl combine chicken with date glaze and toss to combine. Spread chicken pieces out in a single layer on prepared baking pan and bake for 25 minutes. Flip and bake another 25 minutes. Remove baking pan from the oven and flip chicken pieces once more, skin side up and spray with cooking spray. Broil on high for 3 to 5 minutes to brown.
Nutrition Facts :
CHICKEN IN CHINESE RICE WINE
This chicken dish is full of sesame oil, ginger, and Chinese rice wine. A traditional dish to serve new mothers, and a tasty treat for everyone else.
Provided by Anita Jacobson
Categories Main Dish
Time 1h30m
Number Of Ingredients 10
Steps:
- Heat sesame oil in a pot on medium-high heat and fry ginger until fragrant. About 3 minutes.
- Add chicken pieces and cook until no longer pink. About 2 minutes.
- Add red dates, Angelica roots, goji berries, yellow rice wine, and white rice wine. Mix well, and bring to a boil.
- Season with salt, then turn the heat to a simmer, cover the pot, and cook for 1 hour.
- Add rock sugar and cook until the sugar is completely dissolved. Turn off the heat and serve the chicken in immediately.
STEAMED DAN GUI WITH CHICKEN BREAST
A nutritious dish teeming with health benefits, this Steamed Dan Gui Chicken Breast can be your go-to meal when you need something healthy and soothing. The chicken is marinated with soy sauce and Chinese wine before it is steamed with cabbage, Dan Gui, and black fungus to create a dish packed with rustic Chinese flavors. Serve with red dates, wolf berries and spring onions for a comforting low carb dish that fills the belly and soul.
Provided by Fitthree
Categories Chinese Food Recipes | Learn To Cook Chinese Food
Yield Serves 1 person
Number Of Ingredients 12
Steps:
- Marinate the Chicken. First, slice the chicken into 2cm wide slices. Add soy sauce, Chinese wine, salt and cornflour and marinate for 2 hours.
- Prepare to Steam. Lay the cabbage, ginger, dang gui and black fungus on a heatproof dish. Top with the chicken and steam for 8 minutes.
CHICKEN IN WHITE WINE SAUCE
A delicious one-pan dinner made of chicken cooked in a creamy, white wine sauce.
Provided by Beeta @ Mon Petit Four
Categories Main Course
Time 1h
Number Of Ingredients 12
Steps:
- Pat dry the chicken pieces, then salt and pepper both sides of each piece of chicken.
- To a cast iron pan (or a dutch oven), add the chopped bacon. Cook until over medium heat until the bacon is crisp. Remove the bacon from the pan using a slotted spoon.
- Add a tablespoon of olive oil to the pan. Add the chicken to the pan, skin-side down first, cooking each side for about 4-5 minutes over medium heat or until the chicken is nicely browned and crisp. Remove the chicken from the pan.
- Add another tablespoon of oil to the pan along with the diced onion. Sauté over medium-low heat for a few minutes, until the onion is translucent and softened. Add the garlic slices and sauté for another 30 seconds. Pour in a splash of white wine (about 1 heaping tablespoon) so that you can deglaze the pan, using a wooden spoon to scrape up any bacon bits stuck to the pan.
- Add the chicken back into the pan, along with the sliced carrots, and about half a bottle of white wine. The wine should reach just up to the tops of the chicken pieces, but the chicken should not be fully submerged to the point that you can't see the top of the chicken. Place a lid on the pan and cook over medium-low heat for 35 minutes.
- Remove the lid from the pan and stir in the cream. Add a pinch of salt and pepper, then give the mixture a stir. Raise the heat to medium-high and let the mixture simmer and bubble away for another 10 minutes. Spoon the sauce over the chicken a couple of times as the sauce simmers for those 10 minutes. Taste test the sauce for salt, and add more if needed.
- Garnish the dish with fresh chopped parsley and serve with a side of crusty French bread.
Nutrition Facts : Calories 570 calories, ServingSize 6 Servings
SPICED CHICKEN BREASTS WITH DATES
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425˚. Bring a medium saucepan of salted water to a boil. Season the chicken with salt, pepper, the paprika and brown sugar. Heat 2 tablespoons vegetable oil in a large ovenproof skillet over medium-high heat. Add the chicken, reduce the heat to medium and cook until browned, 6 minutes. Flip the chicken; transfer the skillet to the oven. Bake until cooked through, 10 minutes. Remove the chicken to a plate and cover with foil.
- Pour off the juices from the skillet; reserve. Add the remaining 1 tablespoon oil to the skillet and set over medium-high heat. Add the shallots and cook, undisturbed, until browned, 4 to 5 minutes. Toss; cook until tender, 2 more minutes. Add the dates and vinegar; cook until the vinegar is reduced, 2 minutes. Add the chicken broth, bring to a simmer and cook until reduced, 3 to 4 minutes. Add the reserved skillet juices and any juices from the plate of chicken.
- Meanwhile, cook the noodles in the boiling water as the label directs. Reserve 1/2 cup cooking water, then drain the noodles and return to the pan. Add the butter and 1/4 cup of the reserved cooking water. Toss until coated, adding more cooking water as needed. Season with salt and pepper and stir in 3 tablespoons parsley.
- Slice the chicken and top with the sauce. Serve with the noodles; sprinkle with the remaining 1 tablespoon parsley.
ONE-POT CHICKEN WITH DATES AND CARAMELISED LEMON
Jammy lemons and plump roasted dates are cooked with this chicken for an easy yet alternative whole chicken dish
Provided by Alison Roman
Categories Dinner
Time 1h15m
Yield Serves 4-6
Number Of Ingredients 7
Steps:
- Heat the oven 220C/fan 200C/gas 7. Season the chicken all over. Heat 2 tbsp of the oil in a large casserole over medium-high heat. Put the chicken in the pot, breast-side up and, using tongs, press lightly to make sure the skin comes into even contact with the base. (If using thighs or legs, sear the chicken skin-side down.)
- Cook for 5-8 minutes without moving the chicken, until browned. Add the lemon slices and shallots, ensuring the lemon gets to the bottom of the pan. Sizzle for 2 minutes.
- Add the dates, herbs and 250ml water. Sprinkle the top of the chicken with the chilli and put the lid on. Roast in the oven for 20-25 minutes or until the dates are plump, the lemon slices are jammy and the chicken is almost but not totally cooked through.
- Remove the lid and drizzle the chicken with the remaining 2 tbsp olive oil. Continue to cook for another 20-30 minutes or until the liquid has reduced by 1 /2, and the top of the chicken is golden brown.
- Let the chicken rest in the pan for 10 minutes, then transfer to a chopping board and carve. Serve alongside the shallots, lemon slices and dates, with some more thyme and flaky salt sprinkled over.
Nutrition Facts : Calories 458 calories, Fat 25.4 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 17.6 grams carbohydrates, Sugar 16.9 grams sugar, Fiber 3.3 grams fiber, Protein 38.1 grams protein, Sodium 0.6 milligram of sodium
CLASSIC CHICKEN IN RED WINE
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Cook the bacon over medium heat in olive oil in a large Dutch oven until crisp, about 8 minutes. Remove with a slotted spoon and set aside. Season the chicken pieces generously with the salt and pepper and brown the pieces in 2 batches in the bacon drippings. Set aside. Pour off about half of the pan drippings then add the onions, garlic, and mushrooms. Cook over medium-high heat until browned, about 8 minutes. Stir in the potatoes and carrots. Add the 1 1/2 teaspoons salt and the flour, stir to coat the vegetables.
- Pour in the wine and chicken broth, stir until you don't see any lumps of flour. Add the chicken, thyme, bay leaves, and half of the bacon to the stew. Bring to a boil then reduce to a simmer. Cover and braise until the chicken and vegetables are almost tender, about 40 minutes. Uncover and cook until sauce thickens, about 10 more minutes.
- Stir in the parsley and vinegar. Adjust seasoning with salt and pepper, to taste, and serve with the remaining bacon.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
MOROCCAN CHICKEN WITH DATES
Make and share this Moroccan Chicken With Dates recipe from Food.com.
Provided by Sarah Chana
Categories Chicken
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Heat 2 tbl olive oil in a dutch oven over medium heat. Add the chicken pieces and cook, turning once or twice, until lightly browned, about 10 minutes. Remove to a dish and set aside.
- Mix together the ingredients for the ras el hanout in a bowl or jar. Heat remaining tbl oil in dutch oven. Add onion, and cook until slightly softened, about 2 minutes. Add the bay leaf, 1 tsp ras el hanout and chicken broth.
- Reduce heat to low, and cook, covered, for about 25 minutes.
- Return chicken to the pot, turning pieces to coat with the pan fluids. Cook another 25 minutes.
- Add dates, almonds, and honey. Cook for another 5 minutes.
- Store extra spice mix covered in cool, dark place.
CHICKEN WITH DATES
This is a fragrant Moroccan flavoured recipe for chicken, simmered with dates, honey and lemon. As it can easily be made in advance and reheated, it's a dish that doesn't require precise timing. It's delicious enough to become a year round tradition.
Provided by MarieRynr
Categories Chicken
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Season the chicken parts with salt and a generous amount of pepper.
- Heat the oil in a large skillet, add the chicken in batches, and brown on all sides over high heat.
- Remove the chicken and set aside.
- Add the onion to the skillet and cook over medium heat until soft, about 10 minutes.
- Add the cinnamon, nutmeg, honey and stock and bring to a boil.
- Reduce the heat and return the chicken to the skillet.
- Cover and simmer for 25 minutes or until the chicken is cooked.
- Skim the fat from the surface.
- Add the dates, lemon juice and saffron and cook for 5 to 10 minutes.
- Serve the chicken with some of the sauce and dates.
Nutrition Facts : Calories 780.1, Fat 44, SaturatedFat 11.2, Cholesterol 172.5, Sodium 164.7, Carbohydrate 54.5, Fiber 5.9, Sugar 43.1, Protein 44.8
BRAISED CHICKEN WITH DATES AND MOROCCAN SPICES
Provided by Joanne Weir
Categories Chicken Braise Quick & Easy Low Cal Dinner Date Almond Healthy Bon Appétit Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Sprinkle chicken pieces with salt, pepper, and flour. Heat olive oil in heavy large pot over medium-high heat. Add half of chicken pieces to pot and cook until browned on all sides, turning occasionally, about 15 minutes. Transfer chicken to baking sheet or platter; repeat with remaining chicken. Pour off all but 2 tablespoons fat from pot and discard. Reduce heat to medium. Add shallots to pot; sauté until golden, about 6 minutes. Add cinnamon sticks, ginger, cumin, turmeric, and cayenne. Stir until fragrant, about 1 minute. Increase heat to high; add broth and 3 tablespoons lemon juice. Bring to boil; reduce heat to low, cover, and simmer until shallots begin to soften, about 18 minutes. Place chicken pieces atop shallots in pot. Bring to boil over medium heat. Reduce heat to medium-low, cover, and simmer until juices run clear when thickest part of drumstick is pierced with knife, about 25 minutes.
- Transfer chicken and shallots to platter; tent with foil. Boil juices in pot until slightly thickened. Stir in dates and remaining 2 tablespoons lemon juice. Reduce heat and simmer gently until dates are heated through, about 2 minutes. Pour sauce and dates over chicken. Sprinkle with almonds and cilantro, and serve.
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MOROCCAN CHICKEN WITH MINTY DATE COUSCOUS - FOOD & WINE
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Servings 4Total Time 1 hr 45 minsCategory Whole Chicken
- In a small bowl, combine 2 tablespoons of the mint with the garlic, ginger, paprika, cumin, coriander, cinnamon, cayenne and 1 tablespoon of kosher salt. Stir in 1/4 cup of the olive oil and rub the mixture all over the chicken. Cover with plastic wrap and let stand at room temperature for 1 hour.
- Preheat the oven to 400°. In a large ovenproof skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the chicken, skin side down and cook over moderately high heat until browned, about 5 minutes. Flip the chicken. Transfer the skillet to the oven and roast the chicken for about 30 minutes, until cooked through. Transfer the chicken to a platter, cover and keep warm.
- Pour the pan juices into a heatproof cup and spoon off as much fat as possible. Set the skillet over high heat and add the stock. Cook, scraping up any bits stuck to the pan, until reduced by half, about 5 minutes. Add the pan drippings and season with salt and pepper; keep warm.
- In a medium saucepan, bring 1 cup of water to a boil with a pinch of salt. Add the couscous and dates, cover and let stand off the heat until the couscous is tender and the water is absorbed, about 5 minutes. Stir in the almonds and the remaining 1/4 cup of mint. Mound the couscous on plates and top with the chicken. Spoon the pan sauce all around and serve right away.
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5/5 (1)Category Main CourseCuisine Middle EasternTotal Time 1 hr
- Place the chicken in a large non-reactive bowl and add the garlic, oregano, vinegar, olive oil, olives, capers, dates, and bay leaves, along with 1 tsp of salt and 1/2 tsp of cracked pepper.
- Gently mix everything together, cover the bowl and leave in the fridge to marinate for 1-2 days. Stir the ingredients occasionally to make sure everything is marinating evenly.
- Alternatively, you can do all of the above in an extra large freezer bag. This will keep all the ingredients in more even contact with the liquids etc. And keeps the bowl or pan clean.
BUTTERMILK-ROASTED CHICKEN WITH DATE BUTTER - FOOD & WINE
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5/5 Total Time 25 minsServings 4
- In a food processor, coarsely puree the garlic, shallot, thyme and rosemary with 1/2 cup of the buttermilk. Blend in the remaining 1 1/2 cups of buttermilk. Pour into a baking dish; season with salt and pepper. Add the chicken; turn to coat. Cover and refrigerate at least 4 hours.
- Preheat the oven to 400°. Blend the butter with the dates and lemon juice and season with salt and pepper.
- Remove the chicken from the buttermilk and pat dry. Season with salt and pepper. In a large, ovenproof nonstick skillet, heat the olive oil. Add the chicken breasts and cook over moderately high heat until browned on the bottom, about 3 minutes. Turn the breasts and roast them in the oven for about 10 minutes, or until just cooked through. Serve with the date butter.
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