Piquant Roasted Chicken Food

QUICK AND EASY CHICKEN PIQUANT

Steps:

• Mix flour and Creole seasoning together in a shallow bowl. Dredge chicken through the flour mixture, shaking of excess.
• Heat oil in a skillet over medium-heat. Cook chicken in the hot oil until browned, about 2 minutes per side. Add diced tomatoes with green chile peppers, pickles, vinegar, capers, and garlic to chicken; simmer until chicken is no longer pink in the center, about 10 minutes more.

CHICKEN SAUCE PIQUANTE

Steps:

• Heat 1/4 cup of the olive oil in large heavy nonstick pot or Dutch oven over medium-high heat. Season the chicken with 1 teaspoon of the salt. In a bowl combine the Essence with 1/2 cup of the flour and stir to combine. Dredge the chicken pieces in the seasoned flour mixture and shake to remove any excess flour. Brown the pieces, in batches if necessary, until golden on all sides, 10 to 12 minutes. Transfer to a plate and set aside.
• Stir in the onions, bell peppers, celery, remaining 1/2 teaspoon of salt, crushed red pepper flakes, cayenne, and bay leaves. Cook, stirring occasionally, until the vegetables are soft and lightly golden, about 5 minutes. Add the remaining 3 tablespoons of the flour and cook, stirring, to cook the flour without browning, 1 to 2 minutes. Add the tomatoes, chicken stock, Worcestershire, and pepper sauce.
• Return the chicken to the pot, increase the heat under the sauce to medium-high and bring to a gentle boil. Reduce the heat to medium-low. Simmer uncovered, stirring occasionally, until the chicken is fall-from the bone tender, about 1 1/2 hours. Remove and discard the bay leaves.
• To serve, spoon the rice onto plates, top with the chicken and sauce, and garnish with the green onions and parsley.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

PIQUANT ROASTED CHICKEN

Steps:

• Put the first 6 ingredients (for the glaze) into a food processor or blender, and process until a thick paste forms.
• Arrange chicken pieces in roasting pan, top each piece with 1-3 tbsp of glaze, depending on size of piece.
• Roast at 400F 75 minutes, or until juices run clear from dark meat pieces.
• May cover with foil partially through cooking time if glaze is beginning to burn.

CHICKEN SAUCE PIQUANT

Steps:

• Combine all ingredients for spice mix and toss chicken in spice mix, making certain the chicken is evenly coated. Wash your hands.
• In wide bottom pot or Dutch oven, heat oil until it begins to smoke slightly. While waiting, coat the chicken with the flour in a large mixing bowl, tossing the chicken with your hands to make sure it all gets coated well. Shake excess flour off the chicken, reserving the leftover flour.
• Pan fry the chicken over medium heat. Don't crowd the pan with the chicken or it will not get the right color. The pieces should be side by side, not on top of one another. When chicken has reached the desired color, remove it from the pan with a slotted spatula. Most likely you will have to do this in two batches.
• Add the remaining flour to the oil in the pan, and cook over medium heat for about five minutes to make a medium brown roux. Add onions, peppers, garlic and celery, and cook five minutes more. Add the tomatoes, chicken, dried thyme, bay leaves, stock and hot sauce.
• Simmer over low heat for 45 minutes. Serve over rice with freshly diced scallions.

LOUISIANA CHICKEN SAUCE PIQUANT

Steps:

• Heat 3 cups of cooking oil hot enough to cook chicken.
• Cut chicken into 2 inch pieces, season with the creole seasoning and fry in oil until done.
• Remove the chicken from the oil.
• In another frying pan, saute onions,celery, bell pepper and garlic until opaque looking and slightly limp.
• To the vegetable mixture, add your chicken which has slightly cooled.
• Add tomatoes and water to the mixture, then lower the flame allowing mixture to simmer for for one hour, stirring about every 10 minutes.
• Serve with rice.
• If you like yours to be a bit thicker, use 2 cans of diced tomatoes and 1 can (8 ounce) tomato paste and 1 cup water.

PIQUANT CHICKEN

Steps:

• Heat the oil and add the garlic. Cook for 30 seconds.
• Add the chicken and cook for 5 minutes over high heat.
• Add the tomatoes,basil,capers and balsamic vinegar.
• Bring ot the boil, reduce the heat and simmer for 8 minutes,uncovered.
• Stir in the brown sugar and season with salt and pepper.

PIQUANT CHICKEN WITH BASIL (OAMC)

Steps:

• Place chicken and remaining ingredients (except for fresh basil) in a large ziplock freezer bag.
• Remove as much air from the bag as possible then label and freeze.
• To serve, remove from fridge to thaw chicken overnight.
• Transfer package contents to an oven proof baking dish.
• Bake for 20-25 minutes or until juices run clear.
• Sprinkle with fresh basil and serve.

CHICKEN BREASTS PIQUANT

Steps:

• Combine the wine, soy sauce, oil and water in a bowl large enough to hold the chicken. Grate the ginger, mince the garlic, and add to marinade with the mustard, sugar and oregano.
• Wash and dry the chicken, and place pieces in the marinade, turning to coat well. Allow to marinate while preparing the rest of the meal.
• Heat a nonstick pan until it is medium hot; spray with pan spray lightly, and brown chicken breast on both sides.
• Add the marinade, cover and continue cooking over medium-high heat until the chicken is cooked, about 10 minutes. Serve with sauce.