Get Your Man Chicken The Neelys Food

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GET YOUR MAN CHICKEN - THE NEELYS



Get Your Man Chicken - the Neelys image

Delicious, braised chicken thighs from The Neely's on Food Network. Gina Neely claims that your man will love this one. The chicken is so moist and tender. I think the herbs and seasonings are a little strong, so I've indicated a range for the amounts. I have also subbed herbs de provence for both thyme and rosemary, and really like the results. I prefer to use a total of 1 tsp dried herbs de provence and 1/2 TBS of lemon pepper. And I like to add 1/2 tsp sugar to balance out the acidity in the canned tomatoes. Serve over hot buttered rice. I'm also going to try this with pork chops.

Provided by Recipe Reader

Categories     Chicken Thigh & Leg

Time 1h5m

Yield 2-3 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
6 skinless chicken thighs
1 teaspoon salt
1/2 teaspoon pepper
1 medium onion, chopped
1 cup chicken stock
1/2 cup white wine
1 (14 1/2 ounce) can crushed tomatoes in puree
1/2-1 teaspoon dried thyme (or herbs de provence)
1/4-1/2 tablespoon dried rosemary (or herbs de provence)
1/2-1 tablespoon lemon-pepper seasoning
1/2 teaspoon sugar
2 tablespoons fresh parsley, chopped

Steps:

  • Heat the oil in a large skillet over medium-high heat.
  • Pat chicken dry and season with salt and pepper.
  • Brown the chicken about 4 minutes on each side.
  • Remove chicken and set aside. Pour off all but 1 tablespoon of oil from the pan.
  • Add onion to the pan and cook until tender, about 3 minutes.
  • Add chicken stock and wine. Stir, scraping any brown bits from the bottom of the pan. Turn heat to high and reduce by half, about 3 minutes.
  • Add the crushed tomatoes, the dried herbs, lemon pepper, and sugar. Then add the chicken thighs back in . Cover and cook on medium low for 40 minutes for bone-in thighs, 25-30 minutes for boneless.
  • Garnish with fresh chopped parsley.

NEELY'S BARBECUE CHICKEN



Neely's Barbecue Chicken image

Pat and Gina Neely and their family own and operate some of Tennessee's best - and devilishly delicious - barbecue restaurants. But when they are relaxing at home in Memphis, they love to create tasty dishes their whole family can enjoy. Now they're ready to share secrets from their famous restaurant dishes. Here is the recipe for their Barbecue Chicken. Courtesy of Food Network. This recipe is absolutely WONDERFUL! I made it for 4th of July and it went over BIG!!! When grilling make sure you keep your heat low, as the sugar can char while cooking. Make sure you use tongs so you don't puncture your meat while turning. Also, make sure you soak your wood in water for 1/2 hr. before putting in your smoker or grill so it won't burn. Preparation time does NOT include marinating time.

Provided by Lindas Busy Kitchen

Categories     Chicken

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 27

2 whole chickens, halved lengthwise (or 4 whole bone-in chicken breasts)
1 1/2 cups Italian dressing, recipe below
1/4 cup neelys barbecue seasoning, recipe below
1 cup neelys barbecue sauce, recipe below
2 tablespoons ground mustard
2 garlic cloves, smashed
1 tablespoon crushed red pepper flakes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 tablespoon sugar
2 tablespoons neelys barbecue seasoning
1/3 cup red wine vinegar
1 cup canola oil
salt and pepper
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

Steps:

  • Barbecue Chicken:.
  • Rinse chicken halves in cold water and pat dry with paper towels. Place chicken in a large bowl or baking dish, coat with Italian dressing and evenly season with Neelys Seasoning. For best results, allow the chicken to marinate in the refrigerator overnight.
  • If Cooking Inside:.
  • Take the chicken out of the refrigerator and brush chicken with Neelys Barbeque Sauce.
  • Place into a preheated 350 degree F oven for 45 minutes.
  • If Grilling Outside:.
  • Thirty minutes before you're ready to cook, take the chicken out of the refrigerator and allow it to come to room temperature. Preheat the grill to a medium temperature, about 275 degrees F preferably over hickory and charcoal.
  • Place the chicken halves on grill, meat side down. Cover grill and cook for about 50 minutes. Flip chicken over and let it brown until the chicken becomes golden, about 15 to 20 minutes. The wing and the drumstick should become very tender and will easily pull away at the joints. Brush the chicken with Neelys Barbecue sauce during the last 5 minutes of cooking.
  • Neelys Italian Dressing:.
  • Mix all the ingredients together in a bowl, except the oil and salt and pepper. Slowly whisk in the oil and season with salt and pepper, to taste.
  • Makes 1 1/2 cups.
  • Neelys Barbecue Seasoning:.
  • Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
  • Neelys Barbecue Sauce:.
  • In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
  • Makes 3 1/2 cups.

Nutrition Facts : Calories 1881.6, Fat 129.7, SaturatedFat 26.2, Cholesterol 325.1, Sodium 2552.4, Carbohydrate 103.2, Fiber 12.4, Sugar 78.9, Protein 84.6

GET YO' MAN CHICKEN



Get Yo' Man Chicken image

I adapted this recipe from "Down Home With the Neely's". I switched it up to my own tasting. I served it with recipe #184624, Funeral Potatoes and creamed corn. The sauce that the chicken makes is great over the potatoes. I added a couple of breasts for my kids. I hope you like, as well as, your man.

Provided by MommaRiss

Categories     Chicken Thigh & Leg

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 -6 skinless chicken thighs
2 tablespoons olive oil
salt
pepper
1 medium onion
1 tablespoon fresh rosemary
1/2 cup white wine
1 cup chicken stock
1 (14 1/2 ounce) can crushed tomatoes in puree
2 tablespoons lemon pepper seasoning

Steps:

  • In a 12 inch skillet, heat oil.
  • Season chicken with salt and pepper.
  • Brown chicken for about 5 minutes on medium heat. Turn chicken to do the same on the other side.
  • Remove chicken to a plate for later use.
  • Drain pan of all but 1 tbl of oil.
  • Add onions. Saute until tender, about 5 minutes.
  • Add white wine and chicken stock to the pan.
  • Turn heat to high and boil until reduced in half.
  • Now add rosemary, tomatoes, lemon pepper and return chicken to pan.
  • Cover and simmer for 40-50 minutes.

Nutrition Facts : Calories 199.9, Fat 10.2, SaturatedFat 1.8, Cholesterol 59.1, Sodium 147.7, Carbohydrate 5.8, Fiber 0.4, Sugar 2.4, Protein 15.4

GET YO' MAN CHICKEN



Get Yo' Man Chicken image

This recipe is adapted from Down Home with the Neelys. I thought it might be helpful for all the single women. It helped Gina snag a cute one! It was the talk of the lunchroom and it smells delicious. It also makes wonderful leftovers. You might consider adding garlic!

Provided by cookiedog

Categories     Chicken Thigh & Leg

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
6 skinless chicken thighs
1 teaspoon salt
1/2 teaspoon pepper
1 medium onion, sliced
1 cup chicken stock
3/4 cup white wine
1 (14 1/2 ounce) can crushed tomatoes in puree
1 teaspoon dried thyme
1 tablespoon fresh rosemary or 1 teaspoon dried rosemary
1 tablespoon lemon-pepper seasoning
hot cooked rice, buttered with
butter
2 tablespoons chopped fresh parsley leaves

Steps:

  • Heat the oil in a 12-inch skillet over medium-high heat.
  • Pat chicken dry with a paper towel and season with salt and pepper. Brown the chicken, meat-side down first, and turning once, about 4 minutes on each side. Transfer to a plate to reserve.
  • Pour off all but 1 tablespoon of oil from the pan.
  • Add onion to the pan and saute until tender, roughly 3 minutes. Add the stock and wine and stir, scrapping any brown bits off the bottom of the pan. Turn heat to high and reduce by half, about 3 minutes.
  • Pour in the crushed tomatoes and add the dried herbs and lemon pepper. Add the chicken thighs back inches Cover and cook on medium low for 40 minutes.
  • Remove chicken from liquid and serve on hot buttered rice. Ladle the sauce on top and garnish with fresh chopped parsley.

Nutrition Facts : Calories 288.4, Fat 11.9, SaturatedFat 2.2, Cholesterol 87.7, Sodium 896.5, Carbohydrate 14.1, Fiber 2.7, Sugar 2.6, Protein 23.9

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