Garlic Chicken With Herbs Food

CHICKEN IN GARLIC AND HERB SAUCE

Steps:

• Season the chicken on both sides with salt and pepper.
• Add the olive oil to a large saucepan or skillet and cook the chicken on both sides, for about 5 minutes per side or until golden brown.
• Remove the chicken from the saucepan and set aside.
• Add the garlic, thyme and oregano to the saucepan and cook until garlic gets aromatic. Add the sherry and chicken broth to the skillet to deglaze the pan, scraping up all the brown bits. Bring to a boil.
• Add chicken back to skillet and saucepan, reduce the heat to low and bring to a simmer. Cover and cook for another 20 minutes, until chicken is tender.
• Garnish with more fresh herbs if desired and serve warm.

GARLIC HERBED CHICKEN

Steps:

• Preheat an outdoor grill for high heat and lightly oil grate.
• In a small bowl, whisk together garlic, dried tarragon, salt, ground black pepper and olive oil.
• Place each chicken breast half on a piece of foil large enough to cover the chicken. Brush chicken with the garlic mixture.
• Tightly seal chicken in the foil. Cook on the prepared grill approximately 40 minutes.
• Remove from grill. Discard foil and juices. Place unwrapped chicken on the grill. Brushing frequently with remaining garlic mixture and turning often, continue cooking 5 to 10 minutes per side, or to desired doneness.

GARLIC CHICKEN WITH HERBS

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, heat butter over medium-high heat; brown chicken on both sides. Remove from pan, reserving drippings., In same skillet, saute garlic in drippings over medium-high heat until light golden brown. Add wine and herbs; bring to a boil, stirring to loosen browned bits from pan. Cook until mixture is almost evaporated. Add broth and chicken; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads at least 170°, 10-12 minutes., To serve, spoon pan juices over chicken. Serve with rice.

CHICKEN & GARLIC WITH FRESH HERBS

Steps:

• Sprinkle chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Brown chicken on both sides. Remove from pan., Remove skillet from heat; add halved garlic cloves and brandy. Return to heat; cook and stir over medium heat until liquid is almost evaporated, 1-2 minutes., Stir in stock, rosemary and thyme; return chicken to pan. Bring to a boil. Reduce heat; simmer, uncovered, until a thermometer reads 170°, 6-8 minutes. Sprinkle with chives.

GARLIC HERB CHICKEN

Steps:

• Low-Sodium Recipe
• 1. Coat chicken breasts with Mrs. Dash® Garlic and Herb Seasoning Blend.
• 2. Heat olive oil in medium skillet.
• 3. Cook chicken until done; remove chicken and set aside.
• 4. Add mustard and lemon juice to remaining spices in skillet. Heat 1 minute to blend flavors, spoon sauce over chicken.

GRILLED CHICKEN WITH HERBS

Steps:

• In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
• Preheat grill to medium high heat OR set oven to broil.
• Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.

GARLIC BUTTER CHICKEN WITH HERBS

Steps:

• Set the oven temperature to broil.
• Combine the soft margarine with the minced garlic, the garlic salt, and the herbs.
• Spread the butter mixture over the chicken breasts.
• Place in the preheated oven for 15-20 minutes (or until no longer pink on the inside) basting and turning frequently.

ROAST CHICKEN WITH GREEN GARLIC, HERBS AND POTATOES

Steps:

• Season chicken inside and out with salt and pepper.
• Bring a large pot of well-salted water to a boil. Peel the potatoes, cut them in half, then cut halves into 2 or 3 thick wedges. Boil potatoes for about 5 minutes, until barely done, then drain and cool.
• As potatoes cool, peel outer layer of garlic stalks and cut off roots. Slice both tender white and green parts crosswise into thin rings, then sprinkle with salt and roughly chop to resemble "minced." (You should have about 1 cup of chopped alliums, whether you use green garlic, or a combination of scallions and chives.) Transfer chopped garlic to a dish and cover with olive oil.
• Heat oven to 375 degrees. Arrange potatoes on the bottom of a 9-by-13-inch baking dish. Set the seasoned chicken on top of the potatoes. Tip the chicken up and transfer the garlic-oil mixture into the bird's cavity, then place breast side down, with potatoes surrounding.
• Take a generous handful of herb sprigs (stem-on) and stuff into the cavity.
• Roast, uncovered, for about 1 hour until chicken is nicely browned and thigh juices run clear when probed with a paring knife. Remove chicken, tipping the inside juices onto the potatoes, and keep warm on a plate.
• Raise oven temperature to 425 degrees. Using a spatula, move the potatoes around the roasting pan, allowing juices to coat potatoes well. Return to oven to brown potatoes. Baste potatoes every 5 minutes for 15 minutes, or until potatoes are golden. Sprinkle with parsley. Carve bird and serve.

HERB ROASTED CHICKEN WITH GARLIC

Steps:

• Preheat oven to 375 degrees F.
• Place checken in an ungreased rectangular baking dish or casserole (lasagna-type pan).
• Mix wine, chopped herbs and salt and pour over chicken.
• Cut top 1/2-inch off the tops of garlic heads and place cut side up in between the chicken pieces in the pan.
• Tuck extra sprigs of thyme, rosemary and sage in and among the chicken if you desire too (optional).
• Cover with lid or aluminum foil and bake in preheated oven for 30 minutes, then uncover, turn chicken pieces, and bake for 20-30 minutes more or until chicken is cooked through.
• To serve, gently squeeze roasted garlic out onto roasted chicken pieces; serve with extra herbs and pan juices, if you desire.