CHICKEN WITH GARLIC SAUCE
"Wow" is sure to be the unanimous response from guests after their first bite of this moist herb chicken with garlic sauce. I received this recipe from my brother, and we were surprised at how savory the sauce is. -Paula Bolt, Eden Prairie, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large resealable plastic bag, combine 2 tablespoons flour, rosemary, sage, salt and pepper; add chicken. Seal bag and shake to coat. In a large nonstick skillet, brown chicken in 1 tablespoon oil over medium heat for 4 minutes on each side. Transfer to an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 325° for 15 minutes., Meanwhile, in the same skillet, saute the garlic, onion and red pepper flakes in remaining oil until onion is tender and garlic begins to brown, about 3 minutes. Stir in wine or broth; bring to a boil. Boil until wine is reduced by half, about 2-3 minutes., Stir in chicken broth; bring to a boil. Boil until broth is reduced by half, about 7-8 minutes. Remove from the heat., Combine butter and remaining flour; whisk into skillet. Return to heat. Bring to a boil; cook and stir for 1-2 minutes or until sauce thickens. Serve warm over chicken breasts. Sprinkle with parsley.
Nutrition Facts :
CHEF JOHN'S NASHVILLE HOT CHICKEN
If you've never had Nashville Hot Chicken, we're talking about an ultra-crispy fried chicken doused with a cayenne-infused glaze, and by 'glaze' I mean melted butter and lard. For the record, I've never been to Nashville, so I can't tell you how authentic this is, but it works for me, and is fairly easy to pull off.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 10h
Yield 4
Number Of Ingredients 17
Steps:
- Toss chicken pieces with 1 tablespoon kosher salt. Transfer chicken to a bowl; cover and refrigerate overnight.
- Whisk buttermilk, pickle brine, hot sauce, and egg together in a mixing bowl. Pour marinade over chicken and stir to ensure each piece is thoroughly coated. Cover and let chicken marinate in refrigerator 2 to 4 hours.
- Mix flour and salt together in a shallow flat dish. Remove chicken from marinade and blot with paper towels. Reserve marinade. Toss chicken in flour until thoroughly coated. Return chicken to marinade, coating all sides; remove chicken from marinade allowing excess to drip back into the bowl. Coat the chicken once again in flour mixture. Place on a rack. Repeat with all chicken pieces. Allow to sit out about 15 minutes to allow coating to dry out a bit.
- Place butter and lard in a large pot. Add cayenne pepper, brown sugar, paprika, garlic powder, kosher salt, and black pepper. Place over medium-high heat. Cook and stir until fats melt. Remove from heat; keep sauce warm.
- Fill cast iron skillet about 1/3 of the way with vegetable oil. Heat oil to 350 degrees F over medium-high heat. Carefully place chicken into hot oil, skin side down. Maintain an oil temperature of 325 degrees F, adjusting heat as need. Fry until instant read thermometer reads 160 degrees F, 8 to 10 minutes per side.
- Transfer chicken to a rack to drain. Brush with the sauce on both sides.
Nutrition Facts : Calories 1114.9 calories, Carbohydrate 74.5 g, Cholesterol 258.2 mg, Fat 66 g, Fiber 3.3 g, Protein 53.9 g, SaturatedFat 22.8 g, Sodium 3754.8 mg, Sugar 7 g
HOT CHICKEN IN GARLIC SAUCE
This is a very spicy chicken stir-fry, with a wonderfully tastey garlic overlay! With broccoli and carrots, it is very colorful and tastey. It is good served over rice or pasta.
Provided by breezermom
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut the chicken lengthwise into 1/4-inch strips. Set chicken aside.
- Pour oil around the top of a preheated wok or skillet with sloped sides; heat at medium-high (375) for 2 minutes. Add chile pepper pods, and stir-fry 2 to 3 minutes. Remove chile pepper pods from the wok; set aside. Add the reserved chicken, and stir-fry for 7 minutes or until lightly browned. Remove chicken from the wok; drain well, and set aside.
- Add the celery, water chestnuts, broccoli flowerets, carrot, garlic, and gingerroot to the wok, and stir-fry 3 to 5 minutes.
- Add the reserved chile pepper pods, reserved chicken, and green onion to the wok. Combine wine and chili paste (if using); add to the wok and stir-fry until thoroughly heated. Serve over hot cooked rice or pasta.
Nutrition Facts : Calories 845.5, Fat 45.6, SaturatedFat 10.9, Cholesterol 217.9, Sodium 265.8, Carbohydrate 20.6, Fiber 3.7, Sugar 7, Protein 74.1
CHICKEN IN HOT GARLIC SAUCE
Make and share this Chicken in hot garlic sauce recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Curries
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 18
Steps:
- Cut chicken breasts into even sized pieces.
- Marinate them with the marinade in a bowl.
- Keep aside.
- Heat oil in a wok.
- Add garlic and the chilli paste.
- When the garlic turns golden brown after stir-frying it for a few minutes, add tomato sauce.
- Add capsicums and onion.
- Stir-fry for a minute.
- Add chicken breasts, salt, ajinomoto, sugar and stock.
- Dissolve cornflour in 2 tbsps.
- water.
- Add to the chicken.
- Thicken the sauce, stirring continuously and finish with vinegar.
- Serve hot with boiled rice or noodles.
GARLIC CHICKEN SAUCE
This is a quick and easy sauce made from pantry ingredients that tastes more complex than it is. Serve over chicken cutlets or mashed potatoes, or toss with hot cooked pasta. Wonderful with sliced sauteed chicken over spaghetti, hot cooked shrimp or seafood mix over linguini, or pork cubes and spaetzle. Also excellent served over penne and steamed broccoli. Makes a good base for chicken casseroles in place of "cream of" soup from a can. Increase the garlic to your taste and feel free to add a pinch of cayenne or red pepper flakes.
Provided by DancesInGarden
Categories Sauces
Time 15m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in saucepan over medium heat.
- Add garlic and saute until fragrant and slightly brown, but don't let it get overly browned or burnt.
- Add flour and whisk to combine (this makes a roux).
- Cook and whisk the roux for a minute or so. You want it blonde, not brown.
- Mix the bouillon powder, hot water, and milk.
- Pour all at once in a thin stream into the roux, whisking all the while to avoid lumps. Keep whisking! It may look lumpy but if you keep whisking it will smooth out.
- Bring to a bubble, and allow to bubble until thickened.
- Squeeze the wedge of lemon over top (watch for seeds!).
- Taste and adjust seasoning with salt and pepper.
Nutrition Facts : Calories 95.8, Fat 6.1, SaturatedFat 3.8, Cholesterol 16.6, Sodium 327.9, Carbohydrate 7.2, Fiber 0.2, Sugar 0.2, Protein 3.2
HOT & SPICY GARLIC CHICKEN
The title say it all! This recipe actually takes longer to type in than it does to cook! It is ready to eat in less than an hour - and that includes the marinating time...
Provided by franja
Categories Chicken
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 18
Steps:
- Marinade the chicken with all the marinade ingredients, and set aside for 30 minute.
- Heat 4 Tbsp oil in a wok and stir fry the chicken for 10 min over a medium heat.
- Drain and set aside.
- In the same oil add garlic and red chilli powder.
- Fry for 3 minutes and add tomato puree, bell pepper, onion and spring onion.
- Stir fry for 3 minutes on high heat.
- Add fried chicken.
- Stir-fry and add salt, sugar and chicken stock.
- Mix the cornflour in 1/4 cup water and add to chicken slowly, stirring continuously to thicken the sauce.
- Finish with the vinegar.
- Serve with fried rice or noodles.
Nutrition Facts : Calories 612.2, Fat 48.4, SaturatedFat 8.5, Cholesterol 167.4, Sodium 1114.6, Carbohydrate 15, Fiber 2.1, Sugar 4.7, Protein 29.9
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CHICKEN IN HOT GARLIC SAUCE RECIPE
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4.8/5 (8)Total Time 30 minsCategory SnackCalories 860 per serving
- To prepare this popular non-vegetarian recipe, wash and pat dry chicken. Then, cut the chicken into cubes and transfer it into a bowl. Add cornflour, salt, white pepper along with 1 tsp of soy sauce and water. Mix this well and keep it aside. Marinate the chicken for half an hour for best results.
- Put a wok over medium flame and heat oil in it. Once the oil is hot enough, deep fry all the chicken pieces until golden brown. Do not let them cook completely. Take out and keep on an absorbent paper.
- Take 1 tbsp of oil in a hot pan and add garlic to it. Once the garlic is cooked, add ginger, red chillies and celery. Mix until completely combined. Add the chilli paste with red chilli sauce and some soy sauce. Add ½ cup of water to the pan and stir well.
- In a bowl, add the cornflour and mix it with some water until a thin slurry is made. Now add this slurry to the wok and stir. This will thicken the hot garlic sauce.
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