VINEGAR-GLAZED CHICKEN WITH CREAMED CORN
If you're looking for a new hearty chicken recipe to put on a winter menu, search no more: This quick dish of sauteed boneless chicken and creamed corn is a comfort food dinner at its tastiest.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 25m
Number Of Ingredients 10
Steps:
- Season chicken with salt and pepper. Heat a large skillet over medium-high; melt 2 tablespoons butter. Add chicken; cook, flipping once, until golden brown, 5 to 7 minutes. Stir in vinegar, scraping up browned bits from bottom of pan; cook 30 seconds. Add broth; simmer, turning chicken frequently, until cooked through and coated with sauce, 3 to 4 minutes. Transfer to a bowl.
- Wipe skillet clean; heat over medium. Melt remaining 2 tablespoons butter. Stir in chopped scallions; cook just until fragrant, about 1 minute. Add corn; cook just to heat through, about 1 minute. Add cream cheese and milk. Cook, stirring, until cheese melts and simmers, 2 to 3 minutes. Season with salt and pepper. Top chicken and corn with sliced scallions; serve, with arugula salad.
VINEGAR-GLAZED CHICKEN
From "Stir-Frying to the Sky's Edge" by Grace Young, a wonderful cookbook that explores Chinese cooking around the world, as interpreted in Trinidad, Jamaica and Peru, as well as in more familiar areas. This is described as a typical Hunan family-style stir fry.Update: The reviewer is right, this is a lot of salt, and I had not focused on that when posting this in response to a request. A whole day's salt in one serving - like some restaurant meals. I've revised the recipe to eliminate the salt and reduce the amount of soy sauce. The sodium level has been cut by almost two-thirds.
Provided by duonyte
Categories Chicken Thigh & Leg
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 15
Steps:
- In a medium bowl combine the chicken, 2 tsp of the dark soy sauce, 1 tsp soy sauce, 1 tsp of the rice wine, sugar, cornstarch, ground Sichuan peppercorns, and salt. Stir to combine.
- In a small bowl combine the sesame oil and the remaining 2 tsp dark soy sauce, 1 tsp soy sauce and 1 tsp rice wine.
- Heat a 14 inch wok or a 12 inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the peanut oil, add the scallions, ginger, garlic, and red pepper flakes and stir-fry 10 seconds or until the aromatics are fragrant.
- Push to the aromatics to the sides of the wok, carefully add the chicken and spread it evenly in one layer in the wok. Cook undisturbed for 1 minute, letting the chicken begin to sear. Then stir fry 1 minute or until the chicken is lightly browned but not cooked through.
- Swirl the soy sauce mixture into the wok and stir-fry 1 minute or until the chicken is well-glazed with the soy sauce.
- Swirl in the vinegar and stir-fry 30 seconds or until the chicken is just cooked through.
- Serve with rice.
MALT VINEGAR-GLAZED CHICKEN
Steps:
- Glaze Combine all ingredients in a small heavy saucepan. Bring to a boil, then reduce heat to a simmer, stirring occasionally, until glaze is thickened and reduced to 1/3 cup, 12-15 minutes. Strain into a small bowl. DO AHEAD: Glaze can be made 3 days ahead. Let cool. Cover and chill. Chicken Stir sugar, 1/3 cup salt, vinegar, thyme, and 1 cup water in a large pot over medium heat until sugar dissolves. Transfer to a large bowl; add 6 cups of cold water. Add chicken, weighing down with a plate to fully submerge if necessary. Cover; chill for 4 hours or, preferably, overnight. Preheat oven to 425°. Line a rimmed baking sheet with foil (this makes cleanup a snap). Drain chicken; pat dry (do not rinse). Season chicken lightly with salt and pepper. Heat oil in a large heavy skillet over medium-high heat. Working in two batches, sear chicken until well browned all over, 7-8 minutes per batch. Transfer chicken to prepared sheet. Roast chicken for 15 minutes. Baste with glaze. Continue to roast, basting again after 5 minutes, until an instant-read thermometer inserted into thickest part of thigh registers 165°, about 10 minutes longer. Let rest for 10 minutes before serving.
MAPLE-GLAZED CHICKEN
This one-pan dish is filled with the flavors of fall. Maple syrup adds sweetness and depth to the tangy cider-infused glaze that coats tender pan-roasted chicken, apple wedges and shallots.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Pat the chicken dry and season all over with salt. Heat a large heavy skillet over high heat and add the olive oil. When the oil is hot, add the chicken skin-side down and cook, undisturbed, until the skin is browned and crisp, about 5 minutes.
- Turn the chicken and add the apples, shallots and sage to the skillet. Reduce the heat to medium high and cook until the chicken is browned on the bottom, 4 to 5 minutes. Transfer the chicken to a plate and continue to cook the apples and shallots, stirring, until golden, about 2 more minutes.
- Meanwhile, make the glaze: Mix the chicken broth, maple syrup, vinegar and 1/2 teaspoon salt in a small bowl. Add the mixture to the skillet with the apples and shallots and boil until reduced by about three-quarters, 2 to 3 minutes. Return the chicken to the skillet, turning to coat, until cooked through, about 2 more minutes.
Nutrition Facts : Calories 553, Fat 24 grams, SaturatedFat 6 grams, Cholesterol 119 milligrams, Sodium 373 milligrams, Carbohydrate 44 grams, Fiber 2 grams, Protein 42 grams
MALT-GLAZED ROAST PORK & CRACKLING
Roast pork with crispy crackling makes a top-notch Sunday lunch. Remove the skin on the pork first to get both a beautiful malt glaze and the best crackling
Provided by Tom Kerridge
Categories Dinner, Main course
Time 2h
Number Of Ingredients 8
Steps:
- Put the pork skin in a shallow bowl, add a pinch of salt and pour over the vinegar. Leave for 2 mins then place, skin-side up, on a wire rack set over a roasting tray. Set aside somewhere cool.
- Mix the nutmeg and thyme with 1 tbsp sea salt. Score the fat on the pork loin, rub the nutmeg spice all over, then put in the fridge for 1 hr. Meanwhile, put the honey in a small saucepan, cook until it's a dark caramel, then add the soy, stock and malt extract, bring back to the boil and simmer until reduced by about half.
- Heat oven to 200C/180C fan/gas 6. Remove the pork from the fridge, sit in a shallow roasting tray, brush with the warm glaze, then cook in the oven for 10 mins, glaze again and repeat the process four more times over the next hr.
- When the pork has 30 mins left, put the pork skin on a tray on the shelf above. After 1 hr, check the pork is cooked with a digital thermometer - it should be 68C or above. Remove from the oven, brush once more with the glaze and rest for about 20 mins while the pork skin crisps to crackling. Serve the pork on a large chopping board with the broken crackling. Serve with roast potatoes and cauliflower cheese.
Nutrition Facts : Calories 554 calories, Fat 41 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 0.4 grams fiber, Protein 31 grams protein, Sodium 4.4 milligram of sodium
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