SLICED POACHED CHICKEN WITH LIGHT AND LEMONY GRAVY
Provided by Rachael Ray : Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place the chicken in a deep skillet or pot with the onion, celery, carrot, and bay leaves. Cover with just enough water to come to the top of the meat. Bring to a boil, reduce the heat, and then simmer until cooked through, about 12 to 15 minutes. Remove the chicken to a plate with tongs and tent with foil. Strain the poaching liquid and reserve 1 cup.
- Return the skillet to medium heat and add the butter to melt. Add the shallot and garlic and stir for 2 minutes. Sprinkle in the flour and stir another minute. Stir in the thyme and wine. Add lemon zest and juice, the reserved poaching liquid, and simmer to reduce the sauce and thicken a bit. Stir in the cream, if desired. Slice the chicken and add to the sauce to warm. Serve with bread or a simple pasta dish such as Egg Pasta with Leeks. Garnish with basil and serve.
LEMON-GARLIC SKILLET CHICKEN AND POTATOES
For once, water and oil work together to make a magical one-skillet weeknight chicken dinner. Potatoes cook alongside crispy chicken thighs -- first they boil in water until tender, and then fry into golden nuggets in the remaining oil.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle the chicken on both sides with salt and pepper. Melt the butter in a large skillet over medium-high heat. Add the chicken skin-side down and cook until golden brown and crispy and the skin releases easily from the skillet, 6 to 7 minutes.
- Reduce the heat to medium and flip the chicken over. Scatter the potatoes, then lemon and then the garlic around the chicken. Add 1 cup water, red pepper flakes and 1/2 teaspoon salt. Cover and cook until the potatoes can be pierced easily with a fork, 8 to 10 minutes. Remove the lid and continue to cook until the liquid has evaporated, an instant read thermometer inserted into the thickest part of the chicken reaches 165 degrees F and the potatoes start to crisp from the remaining fat in the pan, 8 to 10 minutes. Sprinkle with parsley.
- Divide the arugula among 4 plates and top with the chicken and potatoes. . Spoon any juices left in the skillet over each dish.
POACHED CHICKEN WITH LEMON & TARRAGON SAUCE
Poached chicken with lemon in a deliciously creamy tarragon sauce - serve simply with rice or potatoes
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 1h45m
Number Of Ingredients 15
Steps:
- Put the wine, vegetables, herb sprigs, bay leaves, bacon, peppercorns and stock powder or cubes in a large pan. Bring to the boil, then simmer for 10 mins.
- Remove any excess fat from the chicken and push it into the liquor.
- Return the liquor to the boil, then turn heat down. Cover and cook for 11⁄4 hrs until chicken legs feel tender when pierced. Remove from heat, stand for 15 mins, then lift onto a plate. Strain the liquor into a bowl and pour 500ml into a pan. Boil to reduce by half.
- Pull and cut the bird into neat portions, discarding skin, wing tips and backbone. Put on a plate and cover.
- Beat together the yolks, cream and tarragon in a jug. Ladle in a quarter of the liquor, mix, then pour back into the stock and turn the heat down. Mix the cornflour with a little water and add. With a wooden spoon, stir for 3-5 mins until it begins to thicken.6 Remove from the heat, then stir in lemon juice to taste. Pour some sauce over the chicken and put the rest in a jug. Serve with boiled long grain rice.
Nutrition Facts : Calories 689 calories, Fat 42 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 3 grams carbohydrates, Protein 62 grams protein, Sodium 1.35 milligram of sodium
LEMON GARLIC CHICKEN
I made this randomly and it was delicious.
Provided by Violet Kenow
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 25m
Yield 3
Number Of Ingredients 6
Steps:
- Melt butter in a skillet over medium-high heat.
- Season chicken with salt and pepper; place in the melted butter. Cook chicken, flipping frequently, until browned, about 5 minutes. Sprinkle 1 tablespoon garlic powder over chicken; flip and sprinkle 1 tablespoon garlic powder on second side. Cook each side for 2 minutes.
- Pour lemon juice over each side of chicken and cook until no longer pink in the center, 5 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 214.4 calories, Carbohydrate 4.7 g, Cholesterol 85 mg, Fat 10.5 g, Fiber 0.8 g, Protein 24.7 g, SaturatedFat 5.6 g, Sodium 1275.4 mg, Sugar 1.4 g
LEMON GARLIC CHICKEN
Make and share this Lemon Garlic Chicken recipe from Food.com.
Provided by Alley Barbie
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Dip chicken in flour, shaking off excess. In 12-inch nonstick skillet, melt Spread over medium-high heat and brown chicken 4 minutes, turning once.
- Stir in Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix blended with water and lemon juice.
- Reduce heat to low and simmer covered 5 minutes or until sauce is slightly thickened and chicken is thoroughly cooked. Serve, if desired, with hot cooked rice.
Nutrition Facts : Calories 160.1, Fat 1.5, SaturatedFat 0.4, Cholesterol 68.4, Sodium 79, Carbohydrate 6.6, Fiber 0.2, Sugar 0.2, Protein 28.1
POACHED CHICKEN WITH GARLIC-HERB SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Fill a large pot halfway with hot water; add 1/2 teaspoon salt, the fennel wedges and carrots. Bring to a boil; cook until the vegetables are crisp-tender, 3 minutes. Remove with a slotted spoon. Reduce the heat to low.
- Add the garlic, scallions, fennel fronds and chicken to the pot and gently simmer until the chicken is cooked through, 10 to 15 minutes. Fill a bowl with salted ice water. Transfer the chicken to the ice water using tongs; let sit 30 seconds, then remove to a cutting board.
- Using a slotted spoon, transfer the garlic, scallions and fennel fronds to a blender; add 1/3 cup of the cooking liquid. Add the green beans to the pot, remove from the heat and let sit 5 minutes; drain.
- Add the olive oil, vinegar, mustard, parsley and basil to the blender and puree; season with pepper. Cut the chicken into pieces and serve with the vegetables; drizzle with the herb sauce.
Nutrition Facts : Calories 443 calorie, Fat 22 grams, SaturatedFat 3 grams, Cholesterol 99 milligrams, Sodium 525 milligrams, Carbohydrate 19 grams, Fiber 7 grams, Protein 43 grams
LEMON AND GARLIC BAKED CHICKEN
Steps:
- Whisk together the olive oil, lemon juice, garlic powder, salt and pepper in a small bowl. Add the chicken pieces to a large resealable plastic bag and pour the marinade over the top. Seal the bag, removing as much air as possible, and massage the marinade around the chicken to coat evenly. Refrigerate for at least an hour and up to overnight.
- Preheat the oven to 400 degrees F.
- Remove the chicken from the marinade and transfer, skin-side up, to a large cast-iron skillet. Pour half the marinade all over the chicken in the skillet. Sprinkle the chicken with a generous pinch of salt and pepper. Roast until the chicken is deeply browned, the meat is cooked through and the juices run clear, about 40 minutes. (An instant-read thermometer inserted in the thigh, avoiding bone, should read 165 degrees F.) Remove the chicken to a platter and let rest while you make the sauce.
- For the sauce: Melt the butter in a saucepan over medium heat. Whisk in the honey, oregano, garlic, lemon juice and zest and 1/4 cup skimmed drippings from the skillet and bring to simmer. Taste and season with salt and pepper, and if too tangy, add a bit more honey. Pour the sauce over the chicken, then garnish with the pimientos, chopped parsley and lemon wedges and serve.
POACHED LEMON GARLIC CHICKEN
This chicken is great broken up for sandwiches or salads,packed with flavour I love it, can easily be increased too.
Provided by Mandy
Categories Chicken Breast
Time 11m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a saucepan & simmer over a low heat until chicken is fully cooked.
LEMON GARLIC CHICKEN
Make and share this Lemon Garlic Chicken recipe from Food.com.
Provided by kitina
Categories Chicken
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Remove excess skin and fat from chicken, rinse and pat dry.
- In a small bowl combine oregano, seasoned salt and pepper, rub mixture onto chicken using all of the mixture.
- In a large skillet over medium heat brown chicken in the butter.
- Transfer chicken to slow cooker.
- To the skillet add the water, lemon juice, garlic and chicken bouillion.
- Stirring over medium heat bring mixture to a boil, loosening browned bits from the bottom of the skillet.
- Pour over Chicken, cover and cook on high for 2 1/2 to 3 hours or on low for 5 to 6 hours until chicken is almost tender.
- Add parsley Cover and cook on high for 15-30 minutes more!
Nutrition Facts : Calories 298.8, Fat 17.9, SaturatedFat 6.5, Cholesterol 107.1, Sodium 209.4, Carbohydrate 1, Fiber 0.1, Sugar 0.3, Protein 31.8
OVEN BAKED, LEMON / GARLIC CHICKEN
This is one of my favorite ways of cooking chicken in the oven, and, it's the only use I have for granulated garlic. I think it's worth while to keep it in my spice cupboard though, because this dish is a winner. The tartness of the lemon, along with the garlic flavor, and just a touch of heat from the blacken, really kick up, what could turn out to be just another baked chicken meal. Just be careful not to use too much blacken, because the flavors will it will take over the dish. Butt Kickin' Blacken contains neither salt nor sugar. If you use a different seasoning blend, you'll probably have to adjust for their high salt content.Butt Kickin' Blacken is available at: http://www.capnrons.com/index.html?ID=RZ For additional Instructional pictures, please visit: http://www.capnrons.com/R_M_Lemon_Garlic_Chicken.html?ID=RZ
Provided by Capn Ron
Categories Chicken Thigh & Leg
Time 1h40m
Yield 12 pieces, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- 1. Pre-heat the oven to 350 degrees.
- Prepare a sheet pan (jelly roll pan) by covering with aluminum foil, adding a rack, then spraying the rack with cooking spray. Don't forget to do this, or you'll end up with a MAJOR cleaning problem, or you might just end up throwing the pan away.
- 2. Wash the chicken, dry, then place, skin side up, on the rack in the pan. Drizzle the juice of about 1/2 a lemon over the chicken. Dust with the spices, and place in the oven.
- 3. Cook for 45 minutes, then flip the chicken over, drizzle more lemon on top, then spice again.
- 4. Cook another 45 minutes, then flip, drizzle with lemon juice, add garlic and a little more of the blacken.
- 5. Cook for an additional 15 minutes of so, until the skin is mice and crisp. Drizzle with lemon juice one more time as you take it out of the oven.
- 6. Total cooking time will depend on the thickness of the chicken and the temperature.
Nutrition Facts : Calories 776.8, Fat 52, SaturatedFat 14.8, Cholesterol 326.4, Sodium 306.7, Carbohydrate 5.8, Fiber 2.5, Protein 70.5
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