CLINTON KELLY'S CHICKEN THIGH OSSO BUCCO
Chicken Thigh Osso Bucco is a decadent dish with insanely rich flavors, made with chicken thighs, onions and carrots and simmered in a delicious wine sauce.
Provided by Sabrina Snyder
Categories Main
Time 1h15m
Number Of Ingredients 13
Steps:
- Add the flour in a shallow plate and season with salt and pepper.
- Dredge both sides of the chicken thighs in the seasoned flour, shaking off the excess.
- In a large Dutch oven over medium heat, add olive oil.
- Sear the chicken thighs until browned on both sides.
- Do this in two batches of 4 so you don't crowd the plate.
- Remove browned thighs to a plate.
- Add the onion and carrot and sauté until soft, about 5 minutes.
- Add 2 cloves minced garlic, and cook about 1 more minute.
- Add tomato paste mix well with all the ingredients and cook for another minute.
- Add the wine, chicken stock, rosemary and thyme.
- Cook until the liquids are reduced by about half.
- Add the chicken back to the pan and reduce heat to low, cover and simmer 45 minutes until chicken is cooked through.
- Serve over mashed potatoes, serve a chicken thigh and a spoonful of veggies and sauce. Top with parsley if you would like.
- Serve with the Richest, Cheesiest, Crispy Mashed Potatoes.
Nutrition Facts : Calories 323 kcal, Carbohydrate 10 g, Protein 20 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 111 mg, Sodium 298 mg, Sugar 1 g, ServingSize 1 serving
CHICKEN WITH 40 CLOVES OF GARLIC
This recipe is for the ultimate garlic lover. Chicken thighs are braised until tender in a rich, roasted garlic sauce, then topped with fried garlic chips. There's even enough roasted garlic paste to whip up a loaf of garlic bread while the chicken cooks.
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F.
- Cut the top third off 2 heads of garlic, exposing the tops of the garlic cloves. Put each head on a piece of aluminum foil. Drizzle each with 1 tablespoon of the olive oil and sprinkle with salt and pepper. Wrap tightly and roast until the cloves are golden brown and very soft, about 45 minutes. Let cool slightly. Leave the oven on.
- Unwrap the roasted garlic and pour any garlic-flavored oil from the foil into a small bowl. Squeeze the roasted cloves into the same bowl, discarding the papery shells. Mash with a fork until smooth; set aside.
- Peel and trim the remaining head of garlic. Thinly slice 5 cloves. Heat about 1/2 inch vegetable oil in a small skillet over medium heat, then add 1 slice of garlic. Cook until the garlic is at a lively sizzle, then sprinkle in the rest of the sliced garlic. Cook, stirring, until the garlic is just golden and crisp (don't overcook or it will be bitter), about 1 minute. Drain on paper towels and sprinkle with salt. Set aside.
- Sprinkle the chicken generously with salt and pepper. Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat. Add the chicken in 2 batches skin-side down and cook, flipping once, until golden brown on both sides, about 3 minutes per side. Transfer to a plate.
- Discard the oil and return the Dutch oven to medium heat. Add 2 tablespoons of butter and the remaining garlic cloves and cook until the garlic is light golden, about 3 minutes. Add the wine and use a wooden spoon to scrape up any browned bits from the bottom. Cook until the wine is reduced by half, about 3 minutes. Stir in the chicken broth, lemon juice, thyme and half of the reserved garlic paste. Bring to a boil.
- Use a fork to mash together the flour and remaining 2 tablespoons butter in a small bowl until smooth. Whisk the butter-flour mixture into the Dutch oven until dissolved. Cook until thickened, about 1 minute. Nestle in the chicken skin-side up along with any collected juices from the plate. Cover and bake until the chicken is cooked through, about 25 minutes.
- Meanwhile, add the Parmesan, parsley and remaining 2 tablespoons olive oil to the remaining garlic paste. Stir to combine and season with salt and pepper.
- Put the bread halves on a baking sheet and spread with the garlic mixture. When the chicken has 10 minutes left, add the bread to the oven and bake until toasted, about 10 minutes.
- Cut the bread into pieces. Top the chicken with the reserved garlic chips and chopped parsley.
CLINTON KELLY'S CRISPY CHICKEN THIGHS RECIPE - (3.3/5)
Provided by á-34938
Number Of Ingredients 3
Steps:
- put thighs in bag and coat with salt and pepper, then coat with olive oil put thighs on baking sheet and bake at 400 for 45 minutes
KELLY'S FAMOUS CHICKEN SALAD
This chicken salad is a little different. It has a secret ingredient that makes everyone ask "what is that?" The key to any good salad, in my opinion, is to roast chicken on the bone with the skin on. Give this one a try and let me know what you think! Oh, and one more thing, you can subsitute the celery for chopped water chestnuts ( I did that for a friend who wasn't big on celery). Enjoy!
Provided by KellyInNC 2
Categories Chicken
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Place washed chicken breasts on baking sheet. Pat dry.
- Rub with olive oil. Sprinkle with salt and pepper.
- Roast for 30-40 minutes (depending on size of chicken breasts).
- Cool. Remove skin and debone. Cut into bite sized chuncks.
- While chicken is roasting, dice celery, chop scallions- toss into a bowl.
- Mix together mayonaise (use a godd quality), rice vinegar, ginger powder, garlic, and salt and pepper.
- Toss in chicken and almonds in with the chopped veggies and add the dressing.
- Enjoy!
Nutrition Facts : Calories 803.9, Fat 63.3, SaturatedFat 10.6, Cholesterol 115.7, Sodium 737.2, Carbohydrate 26.6, Fiber 2.5, Sugar 7.1, Protein 34.5
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