CHICKEN WITH RAISINS
I turn to this recipe -- adapted from the French chef Madeleine Kamman, who died in the summer of 2018 - when cool weather is on the horizon. Perhaps it's the dried fruit or chicken braised in a sauce (instead of being striped on the grill) that appeals to the season. But it's an easy winner for those first dinners when fall appears. Though plumped raisins are called for, other dried fruit, like diced figs or quartered prunes work well, too.
Provided by Florence Fabricant
Categories poultry, main course
Time 8h40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place raisins in a bowl, add brandy and set aside to plump overnight or for at least 8 hours.
- Make the chicken: Dry chicken pieces. Heat oil in a sauté pan on medium-high, add chicken, skin side down, season with salt and pepper, and sear until golden brown, 6 to 8 minutes. Turn pieces and brown second side. Scatter shallots over chicken. Add verjus to the pan, cover, reduce heat to low and cook 15 to 20 minutes, basting chicken once, until chicken is cooked through.
- Remove chicken to a dish and cover to keep warm. Add raisins with their brandy to the pan, bring to a simmer for a couple of minutes, then add glace de viande and crème fraîche. Cook for several minutes, until the sauce thickens enough to coat a spoon.
- Return chicken to the pan, baste with the sauce, then transfer the contents of the pan to a warm, rimmed platter and serve.
Nutrition Facts : @context http, Calories 744, UnsaturatedFat 31 grams, Carbohydrate 17 grams, Fat 47 grams, Fiber 1 gram, Protein 44 grams, SaturatedFat 12 grams, Sodium 837 milligrams, Sugar 12 grams, TransFat 0 grams
CHICKEN WITH RAISINS AND LEMON
Steps:
- Arrange chicken in single layer in large Dutch oven. Drizzle oil over. Tuck potatoes between chicken pieces. Sprinkle with garlic and turmeric. Season with salt and pepper. Lay lemon slices over. Sprinkle with raisins. Pour over enough broth barely to cover chicken. Bring to boil over high heat. Cover and boil 10 minutes. Uncover; reduce heat to medium and simmer until chicken is just cooked through and potatoes are tender, about 30 minutes. Transfer chicken and potatoes to platter. Tent with foil to keep warm. Add lemon juice to Dutch oven. Boil cooking liquid until thickened to light sauce consistency and reduced by half, about 7 minutes. Season to taste with salt and pepper. Spoon over chicken and serve.
SICILIAN LEMON CHICKEN WITH RAISIN-TOMATO SAUCE
Seared lemon chicken breasts are complimented with a sweet and tangy sauce and served over angel hair pasta. A garnish of lemon zest, shaved Parmesan cheese, and a basil sprig lends this dish a professional look.
Provided by Larry Elder
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h25m
Yield 4
Number Of Ingredients 20
Steps:
- Soak the raisins in warm water until they plump, about 10 minutes. Drain and set aside.
- Heat 3 tablespoons of olive oil in a saucepan over medium-high heat. Stir in the onion, garlic, pine nuts, and olives. Season with bay leaves, oregano, and cayenne. Cook until the onions have softened and begun to turn golden, about 5 minutes. Stir in the tomatoes and season with salt and pepper; cook for 5 more minutes. Add the raisins, balsamic vinegar, and sugar; cook, stirring occasionally until thickened, about 5 more minutes. Remove the bay leaves, and stir in the julienned basil. Cover and keep warm.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- While the pasta is cooking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. While the skillet is heating, toss the chicken with the lemon juice to coat (the lemon zest will be used later). Cook the chicken on both sides until golden brown and the juices run clear, about 15 minutes. Transfer to a warm plate, and allow to rest for about five minutes.
- To serve, slice each chicken breast against the grain into thin slices. Divide the pasta into four wide, shallow bowls. Fan the chicken slices out over top of the pasta, and spoon the tomato sauce over them. Sprinkle with lemon zest, Parmesan cheese, and a sprig of basil to garnish.
Nutrition Facts : Calories 823.2 calories, Carbohydrate 99.4 g, Cholesterol 102.4 mg, Fat 23 g, Fiber 8.4 g, Protein 57.3 g, SaturatedFat 3.8 g, Sodium 782.3 mg, Sugar 25.9 g
BAKED LEMON CHICKEN WITH RAISINS AND COGNAC
Make and share this Baked Lemon Chicken With Raisins and Cognac recipe from Food.com.
Provided by dicentra
Categories Chicken
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine raisins, Cognac and ½ cup water; soak for 45 minutes.
- In a large frying pan, heat butter and vegetable oil over medium heat. Sauté chicken in batches until brown, 5 minutes per side. Transfer to a roasting pan.
- Preheat oven to 350. Add onions to drippings in frying pan and cook until tender, about 5 minutes.
- Add raisins Cognac mixture, lemon rind and lemon juice. Mix and pour over chicken.
- Bake for 50 minutes until chicken is tender.
Nutrition Facts : Calories 809.6, Fat 53.8, SaturatedFat 17, Cholesterol 242.1, Sodium 267.8, Carbohydrate 22.7, Fiber 2.3, Sugar 14.3, Protein 57.9
LEMON CHICKEN WITH RICE
Start the night right with this mouthwatering dish from our Test Kitchen! Lemon pie filling is the secret ingredient to the moist chicken's full-flavored sauce. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large resealable plastic bag, combine the biscuit mix, seasoned salt and pepper. Add chicken, one piece at a time, and shake to coat., In a large skillet, brown chicken in oil on both sides; drain. Transfer to a 13x9-in. baking dish. In a small bowl, combine the pie filling, water, vinegar and soy sauce; pour over chicken. , Bake, uncovered, at 375° for 40-45 minutes or until a thermometer reads 170°., In a large saucepan, bring the water, bouillon and pepper to a boil. Stir in the rice, tomato and parsley. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Serve with chicken.
Nutrition Facts : Calories 969 calories, Fat 28g fat (6g saturated fat), Cholesterol 269mg cholesterol, Sodium 1850mg sodium, Carbohydrate 109g carbohydrate (58g sugars, Fiber 2g fiber), Protein 67g protein.
LEMON GARLIC CHICKEN WITH RAISINS
This was found in the Sun-Maid 'fruit & sunshine recipe book' that I received during a recent cookbook swap! With 'lemon' & 'garlic' & 'chicken' how could I not post it here! Prepartion & cooking time does not include time to cook the brown rice (about 1 hour)!
Provided by Sydney Mike
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in heavy frying pan over medium heat, then add garlic & cumin.
- Sautee until aromatic, about 2 minutes.
- Add chicken breasts & saute about 2 minutes, turning chicken over to brown on both sides.
- Add lemon juice & bring to a simmer, then cover & simmer 10 minutes.
- Add zest & carrots & continue simmering another 10 to 20 minutes, or until chicken is fully cooked.
- Season with salt & pepper to taste.
- In another bowl or pan, combine hot rice with raisins & parsley, then serve.
Nutrition Facts : Calories 466.1, Fat 9.8, SaturatedFat 1.6, Cholesterol 68.4, Sodium 267, Carbohydrate 63.4, Fiber 5.4, Sugar 19, Protein 32.3
CHICKEN WITH LEMON POTATOES AND RAISINS
If you love lemons, you will just love this chicken dish. When you peel the lemon, try to remove as much of the bitter white pith that is underneath the yellow skin.
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Arrange the chicken in a single layer in a Dutch oven and drizzle with oil.
- Place the potatoes between the chicken pieces in the pot.
- Sprinkle the chicken pieces with garlic and tumeric, and season with salt and pepper.
- Arrange the lemon slices over the chicken pieces, then sprinkle with raisins.
- Pour JUST enough broth barely to cover the chicken; bring to a boil over high heat, cover and boil for 10 minutes (on high heat).
- Uncover reduce heat, and simmer until chicken is just cooked through, and potatoes are fork-tender (about 25-30 minutes).
- Transfer the chicken and potatoes to a platter, (leaving whatever cooking juices are in the pot) and cover the chicken loosley with foil to keep warm.
- Add in lemon juice to the cooked juices in the Dutch oven; boil until thickened and reduced slightly (about 7-8 minutes).
- Season with salt and pepper.
- Spoon the juice over the chicken and potatoes.
- Delicious!
Nutrition Facts : Calories 487.9, Fat 15.3, SaturatedFat 2.3, Sodium 690.2, Carbohydrate 82.7, Fiber 8.9, Sugar 24.4, Protein 11.5
SICILIAN LEMON CHICKEN WITH RAISIN-TOMATO SAUCE
Seared lemon chicken breasts are complimented with a sweet and tangy sauce and served over angel hair pasta. A garnish of lemon zest, shaved Parmesan cheese, and a basil sprig lends this dish a professional look.
Provided by Juenessa
Categories Poultry
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Soak the raisins in warm water until they plump, about 10 minutes.
- Drain and set aside.
- Heat 3 tablespoons of olive oil in a saucepan over medium-high heat.
- Stir in the onion, garlic, pine nuts, and olives.
- Season with bay leaves, oregano, and cayenne.
- Cook until the onions have softened and begun to turn golden, about 5 minutes.
- Stir in the tomatoes and season with salt and pepper; cook for 5 more minutes.
- Add the raisins, balsamic vinegar, and sugar; cook, stirring occasionally until thickened, about 5 more minutes.
- Remove the bay leaves, and stir in the julienned basil. Cover and keep warm.
- Bring a large pot of lightly salted water to a boil.
- Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- While the pasta is cooking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.
- While the skillet is heating, toss the chicken with the lemon juice to coat (the lemon zest will be used later).
- Cook the chicken on both sides until golden brown and the juices run clear, about 15 minutes.
- Transfer to a warm plate, and allow to rest for about five minutes.
- To serve, slice each chicken breast against the grain into thin slices.
- Divide the pasta into four wide, shallow bowls.
- Fan the chicken slices out over top of the pasta, and spoon the tomato sauce over them.
- Sprinkle with lemon zest, Parmesan cheese, and a sprig of basil to garnish.
Nutrition Facts : Calories 922.1, Fat 22.8, SaturatedFat 4.2, Cholesterol 104.2, Sodium 484.2, Carbohydrate 120.3, Fiber 7.1, Sugar 24.8, Protein 59.4
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