Olive Oil Chicken Food

GARLIC CHICKEN AND POTATOES

Steps:

• Position a rack in the lower third of the oven and preheat to 425 degrees F. Toss the potatoes with 1 tablespoon olive oil, the cumin seeds, 3/4 teaspoon salt, and pepper to taste. Spread in a large baking dish and roast until the potatoes begin to brown, 25 to 30 minutes.
• Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring frequently, until lightly golden, about 2 minutes. Remove from the heat and stir in the brown sugar, lemon juice and red pepper flakes. Remove the baking dish from the oven, push the potatoes to the sides and arrange the chicken breasts in the middle. Season the chicken with salt and drizzle with the garlic mixture. Return to the oven and bake until the chicken is cooked through and the potatoes are tender, about 20 minutes.
• Remove from the oven; transfer the chicken to a cutting board and slice. Add the cilantro to the baking dish and toss with the potatoes. Serve the chicken with the potatoes and lemon wedges. Drizzle with the pan juices.

OLIVE OIL PRESSURE-COOKED WHOLE ROASTED CHICKEN

Steps:

• Pour 2 teaspoons olive oil into the pressure cooker to coat the bottom.
• Arrange onion rings, carrot slices, and lemon slices in the bottom of the pressure cooker. Pour vegetable stock over onion mixture.
• Season the entire chicken with salt and pepper by using your hands to pat the salt and pepper into the skin. Place garlic head and thyme sprigs into the cavity of the chicken.
• Mix Marsala wine, brown mustard, minced garlic, chopped fresh thyme, celery seed, and dried parsley together in a bowl. Slowly stream 1/4 cup olive oil into wine mixture while continuing to whisk wine mixture until rub is emulsified. Spread about 3/4 of the rub over the entire chicken using your hands. Place chicken in the pressure cooker. Pour remaining rub over the chicken.
• Place lid on the pressure cooker, seal, and cook chicken under high pressure, 16 to 20 minutes. Release pressure according to manufacturer's instructions for quick-release. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place chicken in a roasting pan. Ladle about 1/2 of the liquid from the pressure cooker over the chicken.
• Broil chicken in the preheated oven until skin becomes golden brown, about 5 minutes. Remove garlic head from the cavity of the chicken. Squeeze the garlic cloves out the skins into a bowl and mash.
• Skim excess fat from the liquid in the pressure cooker and remove onion, carrot, and lemon and discard. Place pressure cooker over medium heat; cook and stir the liquid until browned, 2 to 4 minutes. Whisk mashed garlic into the browned sauce; season with salt and pepper. Serve sauce alongside chicken.

CHICKEN IN OLIVE OIL

Steps:

• Preheat oven to 350 degrees fahrenheit. Rub chicken pieces with whole garlic cloves. Discard the garlic cloves.
• In a large skillet, heat half of the olive oil for a few seconds. Brown chicken in olive oil lightly on both sides.
• Remove chicken pieces from pan and arrange, skin side down, in a baking dish. Pour the olive oil in the skillet and the remaining olive oil into same baking dish, making sure to coat chicken generously with the oil. Scatter the crushed garlic cloves all over the chicken. Season chicken with salt and pepper and sprinkle all over with the Italian seasoning. Cook in preheated oven about 25 minutes. turn chicken pieces over and tuck bay leaves in between the chicken pieces. Cook for 15-20 minutes or until chicken juices run clear. Serve chicken with the garlic cloves accompanied by rice or bread.
• Variation: You may add a little butter to the olive oil. Let butter melt in the pan and mix with the olive oil before browning the chicken. This makes for a richer (but higher calorie) dish.

OLIVE OIL CHICKEN

Steps:

• Put chicken on plate and put in microwave for 3 minutes.
• Turn on stove to medium,pour olive oil into deep frying pan to heat.
• Take chicken breasts out of microwave,rinse off to get rid of excess gook.Cut the chicken breasts into bite-size pieces.
• Throw chicken into pan with the oil,and fry until white on the outside.
• Salt and pepper till you think you've added enough,then sprinkle the chicken with paprika.
• The chicken has the right amount of seasonings when you scrape the spatula on the bottom of the pan little brown bits come off.
• And the chicken is done when you cut the pieces in half and they're done.

OLIVE OIL CHICKEN SPAGHETTI

Steps:

• boil spaghetti in salted water.
• coat bottom of large skillet or wok (i use a wok) with olive oil.
• add minced garlic.
• heat over medium high until hot.
• add chicken.
• sprinkle on italian seasoning, poultry seasoning, and salt.
• cook through, stirring chicken frequently.
• when chicken is cooked through, add the butter, and about 3 tablespoons additional olive oil.
• when the butter and oil have melted together, drain spaghetti and toss with the chicken and oil/butter mixture. serve with hot garlic bread and a salad.

PAN SEARED CHICKEN WITH OLIVES

Steps:

• For the chicken: Using a meat mallet, evenly pound the chicken breast halves between 2 sheets of plastic wrap to 1/4-inch thickness. Put the chicken into a heavy resealable bag or 9-by-13-inch baking dish. Add the oil, parsley, shallots and garlic; sprinkle the chicken with salt and pepper and mix in the bag or toss in the baking dish until the chicken is coated in the marinade. Let stand at room temperature for 30 minutes.
• Using tongs, remove the chicken from the marinade, allowing the oil to drain. (It's ok if some of the garlic and shallots still cling to the chicken.) Discard the marinade.
• Heat 2 tablespoons oil in a large (12- to 14-inch) skillet over medium-high heat until it shimmers. Add the chicken breasts, 2 at a time, being sure to space them out in the skillet. (Avoid over-crowding, or you won't get a good sear.) Sear until light golden on the first side, 3 to 4 minutes. Flip and sear on the other side until the chicken is cooked through, 3 to 4 minutes more. Transfer the chicken to a serving platter and cover with aluminum foil to keep warm. Cook the remaining 2 chicken breasts, adding another tablespoon of oil if needed. Reserve the skillet for the sauce.
• For the pan sauce: In a small bowl, combine the tomatoes, basil if using and the garlic; season with salt and pepper and toss to combine. Set aside.
• Pour out all but 2 tablespoons oil from the skillet. If the skillet is dry and more oil is needed, add about 2 tablespoons. Over medium heat, add the olives and shallots and cook until softened, about 3 minutes. Add the vinegar and cook, scraping up any browned bits in the skillet. Whisk in the chicken broth and any pan juices the chicken released on the platter and bring to a simmer. Cook until the liquid has reduced by half. Stir in the mustard, add the seasoned tomatoes and cook, stirring, until heated through, about 1 minute; season with salt and pepper if needed.
• Spoon the sauce over the chicken on the platter, garnish with chopped herbs if using and serve immediately with the Winter Greens Salad on the side if desired.
• Put the arugula, frisee and radicchio into a salad bowl and toss to combine. Drizzle the vinegar over the greens and toss until coated; drizzle the oil over the top and toss again. Add the cheese, season with salt and pepper and toss until well combined. Serve immediately.

LEMON CHICKEN BREASTS

Steps:

• Preheat the oven to 400 degrees F.
• Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
• Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
• Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

GARLIC OLIVE OIL PASTA WITH TOMATOES AND CHICKEN

Steps:

• In a medium size skillet add 1 can chicken broth, cubed raw chicken breast, and halved garlic. Cook on med low covered for 15 minutes or until chicken is done. Remove chicken only and place on plate to cool.
• Meanwhile in a pot of boiling water, add 2 handfuls of salt and cook spaghetti. Drain. You can also half the amount of pasta and still use the same amount of the other ingredients and it turns out great if you are serving 2 people.
• In a large skillet over medium low heat saute garlic, parsley, red pepper flakes and tomatoes in olive oil about 10 to 15 minutes or until garlic is golden.
• Melt butter in a bowl in microwave, about 30 seconds.
• Toss pasta with chicken, butter, and garlic oil mixture.