Sweet And Savory Baked Chicken With Pineapple And Tarragon Food

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SWEET AND SAVORY BAKED CHICKEN WITH PINEAPPLE AND TARRAGON



Sweet and Savory Baked Chicken with Pineapple and Tarragon image

This chicken dish is delicious served with a side of steamed green beans, oven-roasted tomatoes, and rice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 8

4 sprigs fresh tarragon (2 sprigs chopped, 2 whole sprigs for roasting), plus more for garnish
Coarse salt and freshly ground pepper
1 whole chicken (about 4 1/2 pounds), cut into pieces
2 cups chopped fresh pineapple
8 shallots (2 coarsely chopped, 6 halved lengthwise)
2 tablespoons rice-wine vinegar
1/2 teaspoon sugar
1 tablespoon unsalted butter

Steps:

  • Preheat oven to 425 degrees. Stir chopped tarragon, 1 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Rub mixture all over chicken. Transfer to a large roasting pan, arranging chicken so pieces are not touching. Refrigerate until ready to bake (up to 1 day).
  • Put pineapple, chopped shallots, vinegar, sugar, and 1/2 teaspoon salt into a food processor. Process until mixture is slightly chunky, about 2 minutes.
  • Spread pineapple mixture over chicken. Top with dabs of butter. Add the remaining tarragon sprigs and 6 shallots to roasting pan. Bake chicken, basting with pan juices occasionally, until skin is golden, about 50 minutes.

SWEET AND SAVORY BAKED CHICKEN WITH PINEAPPLE AND TARRAGON



Sweet and Savory Baked Chicken With Pineapple and Tarragon image

From January edition of Martha Stewart Living. This recipe is so awesome we have made it for several people and its been a hit, plus it makes your house smell really good.

Provided by Pixies Kitchen

Categories     Whole Chicken

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

3/4 ounce fresh tarragon (I use infinite herbs pack)
1 1/2 teaspoons coarse salt
1/4 teaspoon ground pepper
1 (4 1/2 lb) roasting chickens, cut into pieces (about 4 1/2 lbs.)
2 1/2 cups chopped fresh pineapple
8 shallots (2 coarsely chopped, 6 halved length wise)
2 tablespoons rice wine vinegar
1/2 teaspoon sugar

Steps:

  • Preheat oven to 425°F
  • Chop 2 sprigs of fresh Tarragon and combine in bowl with 1 tsp salt, and 1/4 tsp ground pepper. Rub mixture all over chicken. Transfer to larger roasting pan, you can refrigerate this up to 24 hours before baking.
  • Put pineapple, chopped shallots, rice wine vinegar, sugar, and 1/2 tsp salt into food processor. Mix until slightly chunky.
  • Spread pineapple mixture over chicken and then add remaining Tarragon sprigs and sliced shallots to roasting pan. Bake chicken, basting with pan juices occasionally, until skin is golden, about 50 minutes.

Nutrition Facts : Calories 810.5, Fat 52.8, SaturatedFat 15.1, Cholesterol 240.6, Sodium 1105.4, Carbohydrate 23.6, Fiber 1.9, Sugar 10.7, Protein 59.3

SAVORY BAKED CHICKEN



Savory Baked Chicken image

This is a Paula Deen Recipe. Thought it sounded really good! Time doese't include marinating time of 1 hour.

Provided by my3beachbabes

Categories     Poultry

Time 1h10m

Yield 10 chicken breasts, 10 serving(s)

Number Of Ingredients 8

1/2 cup olive oil
1/2 cup butter, melted
3 tablespoons fresh lemon juice
1 tablespoon dried oregano leaves
1 teaspoon garlic salt
1 teaspoon dried rosemary
1 teaspoon ground black pepper
10 chicken breast halves (about 7 lbs)

Steps:

  • In a large resealable plastic bag, combine olive oil, and next 6 ingredients; add chicken. Seal bag and chill 1 hour, turning occasionally.
  • Preheat oven to 375'.
  • Remove chicken from marinade, discard marinade. Place chicken skin side up, on a large rimmed baking sheet. Bake 45 to 55 minutes, or until done. Serve and enjoy!

Nutrition Facts : Calories 305.2, Fat 26.8, SaturatedFat 9.3, Cholesterol 70.8, Sodium 111.5, Carbohydrate 0.9, Fiber 0.3, Sugar 0.1, Protein 15.3

SWEET AND SAVORY BAKED CHICKEN



Sweet and Savory Baked Chicken image

Make and share this Sweet and Savory Baked Chicken recipe from Food.com.

Provided by CookingLuv

Categories     Chicken Breast

Time 1h10m

Yield 8 , 6-8 serving(s)

Number Of Ingredients 7

1 (16 ounce) bottle thousand island dressing
1 (1 1/4 ounce) envelope Lipton Onion Soup Mix
1 (12 ounce) jar apricot preserves
3 lbs chicken breasts, and
chicken thigh, and
chicken leg (whatever you like)
salt and pepper

Steps:

  • Mix salad dressing, onion soup mix and apricot preserves until well combined. Season chicken pieces with salt and pepper and arrange in a baking dish. Pour sauce over chicken. Bake in a 350 degree oven covered for about 30 minutes then remove cover and bake for an additional 20-30 minutes until sauce is brown and bubbley.

Nutrition Facts : Calories 881.8, Fat 48, SaturatedFat 9.9, Cholesterol 165.2, Sodium 1305.5, Carbohydrate 66.2, Fiber 1.2, Sugar 42.1, Protein 49.2

PINEAPPLE-TARRAGON CHICKEN BREASTS



Pineapple-Tarragon Chicken Breasts image

Tarragon and sweet tang of pineapple complement each other in this delicious chicken recipe. From Land-O-Lakes Cookbook.

Provided by daisygrl64

Categories     Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 6

6 ounces frozen pineapple concentrate, thawed
1/4 cup honey
1 teaspoon tarragon leaf
1/2 teaspoon salt
1 pinch black pepper
6 chicken breasts, split

Steps:

  • prepare grill placing coals to one side, heat until coals are ash white.
  • make aluminum foil drip pan, place opposite coals.
  • in 1 qt saucepan stir together all sauce ingredients. cook over med heat, stirring occasionally until heated through 3-5 minutes.
  • place chicken breasts on grill over drip pan.
  • baste with sauce. grill, turning and basting occasionally with sauce, for 25-35 minutes or until fork tender.
  • to serve, cook remaining sauce over med heat, stirring occasionally, until heated through.
  • serve sauce over chicken.

Nutrition Facts : Calories 343.5, Fat 13.4, SaturatedFat 3.9, Cholesterol 92.8, Sodium 286.6, Carbohydrate 24.3, Fiber 0.2, Sugar 24, Protein 30.7

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