Lemon Dijon Chicken Wings Food

ONE SKILLET LEMON BUTTER DIJON CHICKEN AND ORZO WITH FETA SAUCE

Steps:

• 1. Preheat oven to 400° F. 2. In a bowl, mix 2 tablespoons olive oil, Dijon mustard, 3 cloves garlic, 1 shallot, rosemary, paprika, and a pinch each of salt and pepper. Add the chicken and toss well to combine.3. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add the chicken. Sear on both sides until golden, 3-5 minutes. During the last 2 minutes of cooking, add the butter and lemon slices. Remove everything from the skillet.4. Add the orzo, 1 shallot, and 1 clove of garlic. Cook until the orzo is toasted, about 2 minutes. Add the broth, kale, and 2 tablespoons lemon juice. Season with salt and pepper. Bring to a boil over high heat. Slide the chicken, lemon slices, and any juices left on the pan back into the skillet. Bake, uncovered for 15 minutes or until the chicken is cooked through.5. Meanwhile, make the feta sauce. Combine the feta, yogurt, garlic, and lemon juice in a blender and blend until creamy. Stir in the paprika, and a pinch of red pepper flakes. If desired, thin with additional lemon juice.6. Serve the chicken and orzo topped with the feta sauce and dill.

DIJON CHICKEN WINGS

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Brush 2 large baking dishes with vegetable oil. Pat the wings dry; sprinkle with 2 teaspoons salt and 1/2 teaspoon pepper. Spread in the dishes and bake, rotating halfway through, until golden, 40 to 45 minutes.
• Meanwhile, mix the dijon mustard, honey, mustard powder and garlic in a bowl. Remove the wings from the oven and toss with the mustard mixture, then continue baking until glazed, 3 to 5 more minutes.

LEMON-DIJON CHICKEN SKILLET

Steps:

• In small bowl, mix 2 teaspoons of the mustard, the chopped rosemary, garlic and 1 teaspoon of the lemon juice. Rub mixture all over chicken thighs; season with salt.
• In 12-inch nonstick skillet, heat oil over medium heat. Add thighs; cook 4 minutes on each side until brown. Add onion; cook 2 to 3 minutes or until just softened. Add white wine; stir to deglaze bottom of pan. Add broth and sprigs of rosemary; increase heat to medium-high; heat to simmering. Reduce heat to medium-low; cover and simmer 10 to 13 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken to plate, and keep warm.
• Strain cooking liquid; discard solids. Heat butter in same skillet over medium heat. Stir in flour until smooth; cook 1 minute, stirring constantly, until mixture is lightly browned and bubbling. Slowly add cooking liquid; beat with whisk to combine. Add remaining 1 teaspoon mustard and remaining 1 teaspoon lemon juice; cook 1 to 2 minutes or until slightly thickened. Spoon some of sauce over chicken; top with parsley. Serve remaining sauce on the side.

LEMON DIJON CHICKEN WINGS

Steps:

• In a large bowl mix all the ingredients together and add the wings. Stir well and dump into a large zipper top bag.
• Put the bag on a platter and into the refrigerator for at least 2 hours.
• Oil the grates and preheat the grill to high heat.
• Remove the wings from the marinade and add the marinade to a small saucepan. Bring it to a boil and cook for 5 minutes.
• Turn one grill section from high to medium heat and start grilling the wings there.
• Grill the wings for about 10 minutes turning frequently.
• Baste with some more marinade.
• Finish the wings for 5 minutes or so (juices should run clear) on the high heat burner. It will crisp them up.

LEMONY ROASTED CHICKEN WINGS

Steps:

• Heat oven to 400 degrees. Rinse potatoes with lukewarm water and pat dry.
• Spread chicken wings out on a baking sheet or cutting board in a single layer. Season both sides of wings generously with salt and plenty of freshly ground black pepper. Sprinkle with red-pepper flakes as desired.
• Transfer seasoned wings to a large bowl. Add olive oil, lemon slices, rosemary and garlic and toss well with (plastic-gloved) hands so everything is evenly coated.
• Place potatoes on the bottom of a roasting pan. Arrange seasoned wings over potatoes in a single layer. Add wine and cover pan tightly with foil.
• Bake, covered, for about 45 minutes, until potatoes are done. Remove foil and return the pan to the oven and bake about 20 minutes more, until wings are nicely browned. Using tongs, turn wings over and bake for another 20 minutes to brown the wings' other side. Sprinkle with dried oregano, and serve hot or at room temperature.

LEMON-DIJON CHICKEN

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Squeeze 3 tablespoons juice from lemons; reserve squeezed lemon halves. Combine the lemon juice, parsley, mustard, garlic, oil, rosemary, pepper, and salt in a small bowl; blend well.
• Toss the potatoes with 2 tablespoons of the parsley mixture in a large bowl. Reserve. Gently slide fingers between the skin and meat of the chicken to loosen skin. Spoon parsley mixture between skin and meat. Secure breast skin with toothpicks, if necessary. Place lemon halves in the cavity of chicken. Place chicken on a rack in a roasting pan.
• Bake chicken in preheated oven for 30 minutes. Arrange potatoes around the chicken; bake until chicken juices run clear, about 1 additional hour. Allow chicken to rest for 10 minutes before serving.

LEMON DIJON WINGS

Steps:

• In a large bowl, stir together the olive oil, lemon juice, mustard, garlic, salt, and pepper. Add chicken wings, cover, and marinate in the refrigerator for at least 2 hours, stirring occasionally.
• Preheat grill for high heat. Drain marinade from chicken into a small saucepan. Bring to a boil, and simmer for 5 minutes. Set aside for basting.
• Lightly oil the grill grate. Grill wings for 10 to 15 minutes, or until juices run clear. Turn frequently and baste with the marinade during the last 5 minutes.

GRILLED LEMON DIJON CHICKEN

Steps:

• In a food processor, combine all ingredients except oil, salt, pepper, and chicken.
• Process until the ingredients are finely chopped.
• Drizzle in the oil and run until the mixture is fluid.
• Add salt and pepper, to taste.
• Wash chicken and pat dry with paper towels.
• Place chicken in a ziploc bag.
• Add marinade and seal bag and refrigerate for several hours or overnight.
• Preheat range top grill or outdoor grill.
• Grill for 7 minutes per side until juices are clear and internal temperature is 170 degrees.

QUICK LEMON DIJON CHICKEN

Steps:

• Place chicken in a skillet over medium heat. Pour in lime and lemon juices, and stir in Dijon, black pepper, and Creole-seasoning. Cook, turning chicken occasionally, until the chicken pieces are done, about 15 minutes.

LEMON DIJON CHICKEN

Steps:

• combine lemon juice, dijon mustard, garlic, and 1/3 cup chicken stock.
• marinate chicken for at least a hour or so.
• remove chicken from marinate.
• sprinkle with lemon pepper.
• broil or grill.
• combine 1 tsp of stock and cornstarch.
• set aside.
• combine rest of stock and marinade in a saucepan.
• bring to a boil.
• add in rosemary and lemon zest.
• thicken with cornstarch.
• place chicken on plate, top with hot lemon dijon sauce and garnish with lemon wheel.
• serve wwith fresh veggies, rice or oven baked potatoes.

LEMON DIJON CHICKEN

Steps:

• Cut up a whole chicken (skinned or not) and place in bowl, pour mixture over chicken and mix around to coat each piece. Place in refridgerator for one half hour. Bake or BBQ till done and browned well. YUM.

MAPLE-DIJON CHICKEN WINGS

Steps:

• Preheat oven to 450 degrees. In a large bowl, combine maple syrup and mustard. Add cooked wings; toss. Transfer to a rimmed baking sheet and bake until glaze has thickened, 2 to 3 minutes. Serve, with lemon wedges.