TUSCAN CHICKEN SIMMER
Try Tuscan Chicken Simmer tonight. With cream cheese, pesto, grape tomatoes & Italian cheese blend, our Tuscan Chicken Simmer will be a recurring favorite.
Provided by My Food and Family
Categories Chicken
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook chicken in large nonstick skillet on medium heat 6 to 7 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.
- Add next 4 ingredients to skillet. Cook, uncovered, on medium heat 2 min. or until heated through, stirring occasionally.
- Return chicken to skillet; spoon sauce over chicken. Cook 1 min. or until chicken is heated through. Sprinkle with shredded cheese.
Nutrition Facts : Calories 360, Fat 24 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 105 mg, Sodium 480 mg, Carbohydrate 6 g, Fiber 2 g, Sugar 3 g, Protein 28 g
SIMPLE ROAST CHICKEN WITH GRAVY
You'll love having this roast chicken in your weeknight repertoire. One bird can supply you with a dinner, leftovers for sandwiches or salads and a carcass and bones (which you can freeze for up to a month) to make stock. Use your homemade stock to make gravy the next time you roast a chicken. Remember that every roast chicken has two "oysters," the tender morsels on either side of the backbone: Eat one and share the other!
Provided by Food Network Kitchen
Categories main-dish
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Pat the chicken dry inside and out with paper towels, and let sit at room temperature to take the chill off, about 30 minutes. Meanwhile, position an oven rack in the center of the oven, and preheat to 450 degrees F. Put a rack in a small roasting pan.
- Season the cavity of the chicken generously with salt and pepper, and stuff it with the thyme and garlic. Tie the legs together with butcher's twine. Season the outside with salt (generously) and a few grinds of pepper, and place the chicken breast-side up on the rack. (Seasoning the chicken when on the rack could result in gravy that's too salty.)
- Roast the chicken until the skin is golden brown and crispy and a thermometer inserted in the deepest part of the thigh registers 165 to 170 degrees F, depending on how you like your dark meat, 50 minutes to 1 hour. Let the chicken rest on the rack for a few minutes, then carefully tip it forward to drain all the collected juices into the roasting pan. Discard the thyme and garlic. Let the chicken rest on a cutting board while you make the gravy. (To transfer the chicken easily, hold a wooden spoon handle in the cavity with one hand and use the other hand to lift the chicken with tongs.)
- Remove the rack from the pan, and pour the pan drippings into a small bowl. Skim off 2 tablespoons of the fat, and stir them into the flour and 2 tablespoons water in another small bowl. Heat the roasting pan over medium-high heat, add the wine, scrape up any browned bits and simmer until the wine reduces by half, 3 to 4 minutes. Add the chicken stock and any remaining pan drippings, bring to a simmer, add the flour mixture and whisk constantly until the liquid thickens into a gravy, 2 to 3 minutes. Season the gravy with salt and pepper.
- Remove the butcher's twine from the chicken. Snip off the wingtips using kitchen shears; reserve to make stock. Remove the leg quarters by slicing between the thigh and the body, then finding the hip joints near the backbone and slicing through them. Separate the drumsticks and thighs, and transfer to a platter. Sit the carcass upright; snip out the backbone and reserve it to make stock. Lay the breast skin-side up and slice in half through the breastbone. Separate the wings and breast, and transfer to the platter. Serve the chicken with the warm gravy. Reserve the carcass to make stock.
SIMMERED CHICKEN
Make and share this Simmered Chicken recipe from Food.com.
Provided by DrGaellon
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in vegetable oil in a large skillet. Brown chicken on all sides.
- Add 1 tsp salt, pepper, oregano, thyme, broth and wine. Cover and cook 30 min or until chicken is tender. Remove chicken and set aside.
- Bring to a boil. Mix flour with 2 tbsp cold water until smooth; stir into boiling sauce and cook 1 minute, stirring constantly.
- Cook egg noodles in 4 qt boiling salted water. When cooked, drain and pour noodles into a serving dish. Top with chicken and sauce. Garnish with parsley.
Nutrition Facts : Calories 962.2, Fat 65.2, SaturatedFat 19.5, Cholesterol 287.1, Sodium 960.5, Carbohydrate 17.6, Fiber 0.9, Sugar 0.6, Protein 66.9
CHINESE SIMMER CHICKEN
This recipe was given to me by a knitting exchange partner and I just love it! It's really easy and quite delicious!
Provided by Krista Smith
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in large skillet and brown chicken.
- Mix soy sauce, brown sugar, 1/2 cup water, catsup, sherry (or apple juice), pepper flakes, garlic and onion together.
- Add mixture to chicken and simmer for 35-45 minutes.
- Blend cornstarch and 1 tablespoon water and add to sauce to thicken.
- Garnish with seeds and serve.
SIMMERED CHINESE CHICKEN
This is a super easy to make "all in one-pot" dinner. The flavors are wonderful. The recipe calls for a whole chicken but I have also made it with boneless breasts and thighs.
Provided by Pvt Amys Mom
Categories Chicken
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Rinse the chicken and remove"the goodies" from the inside, pat dry with papertowels.
- Heat the oil in a large dutch oven or soup pan.
- Brown the chicken on all sides.
- Mix soy sauce, brown sugar, 1/2 c water, catsup, sherry, red pepper, garlic and green onion together.
- Pour mixture over chicken.
- Cover and simmer 45 minutes.
- Remove the chicken to a serving platter.
- Dissolve the 2 T of cornstarch in 1 T of water.
- Add to the sauce in the pan, over low heat, to thicken.
- Pour sauce over chicken.
- We serve this with rice and pour the sauce over the rice as well.
SIMMERED CHICKEN DINNER
A very quick and easy way to prepare dinner for 4, in a skillet. To make Curried Chicken Dinner, prepare the same recipe, omitting the paprika. Add 1/2 Tbsp. curry powder to the broth mixture and 1/2 cup raisins with vegetables. Garnish with freshly diced apples, if desired. Another great way to serve this basic is Cranberry Chicken Dinner. Add 1/2 cup dried cranberries and 1 tsp. poultry seasoning to broth mixture. Replace plain rice with long grain and wild rice blend. For vegetables, use 1 cup each, sliced celery, and chopped onions.
Provided by Chef mariajane
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat broth, apple juice, bay leaf, garlic powder, and 1/2 teaspoons paprika to a boil in a large skillet, stirring occasionally. Add chicken; cover and simmer over low heat for 10 minutes. turn chicken over.
- Add rice around chicken. Top with vegetables,. Return to boil; reduce heat to low.
- Simmer, covered, until chicken and rice are fully cooked - about 25 minutes. Remove bay leaf. Sprinkle with remaining paprika, chopped fresh parsley or green onions.
Nutrition Facts : Calories 332.6, Fat 2.3, SaturatedFat 0.6, Cholesterol 68.4, Sodium 367.3, Carbohydrate 42.3, Fiber 1.6, Sugar 3.8, Protein 32.4
SMOTHERED HOME-STYLE CHICKEN
I like to serve this fantastic family-style chicken over aromatic basmati rice sauteed in butter for about a minute, then cooked in chicken stock and water. -Billy Hensley, Temperance, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 15
Steps:
- In a large resealable plastic bag, combine flour, salt, garlic powder, Cajun seasoning and pepper. Add chicken thighs, one at a time, and shake to coat. In a large skillet, brown chicken in 2 tablespoons oil in batches. Remove and keep warm., In same skillet, saute carrots, onion and green pepper in remaining oil until tender. Add garlic; cook 1 minute. Add wine, stirring to loosen browned bits from pan. Stir in soup and broth., Return chicken to skillet. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until a thermometer reads 165°. Serve with rice.
Nutrition Facts : Calories 341 calories, Fat 20g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 905mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein.
SOY SIMMERED CHICKEN
I discovered this from Donna Hay's Classics cookbook and have made it several times. It's just a really simple, delicious dish.
Provided by Terese
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the sesame oil, ginger, soy sauce, sugar, Chinese wine, star anise and cinamon stick in a frying pan over a medium-low heat and bring to a simmer.
- Add the chicken and cook for 6-7 minutes each side or until cooked through.
- Serve on plates with the sauce from the pan, with steamed greens and rice.
SALSA SIMMERED CHICKEN
This easy-to-make recipe is a great weeknight family dish I threw together, and we enjoyed it a lot. Delicious with rice. Can also be shredded and served with tortillas.
Provided by Rebecca Marmaduke
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- Season chicken breasts all over with salt and black pepper.
- Heat oil in a large skillet over medium-high heat. Cook chicken breasts in hot oil until browned, 4 to 6 minutes per side. Pour salsa and chicken broth over chicken, bring mixture to a boil, reduce heat to medium-low, and simmer for 15 minutes. Turn chicken over, stir salsa mixture, and continue to simmer until chicken is tender and sauce is slightly thickened, about 15 minutes more. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 178.6 calories, Carbohydrate 4.8 g, Cholesterol 60.1 mg, Fat 7.1 g, Fiber 1.1 g, Protein 23.4 g, SaturatedFat 1.3 g, Sodium 812.6 mg, Sugar 2.5 g
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