Time 25m Yield 4 servings. Number Of Ingredients 15 Steps:
In a bowl, combine the first nine ingredients. Remove 1 cup for sauce; cover and refrigerate. Place the chicken in a large resealable plastic bag; add the remaining marinade. Seal bag and turn to coat; refrigerate for 2-8 hours, turning occasionally. Drain and discard marinade., Grill chicken, uncovered, over medium heat for 4 minutes on each side or until juices run clear. Meanwhile, in a saucepan, combine the cornstarch and reserved marinade until smooth. Stir in the honey. Bring to a boil; cook and stir for 2 minutes or until thickened., Serve chicken with orange sections over rice; spoon sauce over top. Sprinkle with chives.
Time 30m Yield 2 servings Number Of Ingredients 23 Steps:
Heat a large saute pan over high heat and add the oil. Season both sides of chicken breast with salt and pepper, to taste. Sear the chicken, skin side down, 4 to 5 minutes. Reduce the heat to medium, flip the chicken, cover the pan and cook on second side for 7 to 8 minutes. After second side has been cooked, add the wine, garlic, and herbs and continue to cook until the liquid is reduced by half. Transfer the chicken to a serving platter and allow it to rest. Remove the pan from the heat and whisk in the butter, scraping up the bits from the bottom of the pan. Serve the chicken with Potato-Vegetable Hash and the pan sauce. Garnish with chives. Using a box grater, shred the potato, zucchini and squash, and add them to a large bowl. Stir in the onion, egg, flour, garlic, herbs, and Cajun spice. Blend well. Add more flour if mixture is too wet. The mixture should hold its shape when squeezed. Heat a large saute pan over medium heat. Add 2 tablespoons grapeseed oil. Portion the hash into 2 cakes, then gently put them in the pan. Cook until golden brown, about 2 to 3 minutes, then flip and cook until the other side is browned. Remove them from the pan to a paper towel and season with salt, to taste. Serve warm.
Time 25m Yield 1 cup Number Of Ingredients 12 Steps:
Zest the lemon, then cut it in half and supreme/section it. Squeeze the juice of the remaining lemon center into a small bowl. In a medium pot on medium heat, add the onions, red chile flakes, olive oil, a nice pinch of salt and plenty of coarsely ground black pepper. Cook, stirring, until the onions are tender, 5 to 8 minutes. Add the garlic, lower the heat and stir the garlic into the onions until lost and fragrant. Add the lemon zest and juice, lemon curd, chicken stock, Worcestershire, rosemary and thyme to the pot. Bring to a simmer and cook, stirring, until thickened, another 3 to 5 minutes. Gently stir in the parsley and lemon sections. Season with salt and pepper. Use 1/4 cup to glaze a whole chicken while grilling. Drizzle the remaining glaze over the chicken when serving.
Yield 6 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Place chicken in a lightly greased 9x13 inch baking dish. In a small bowl, combine the dry salad dressing mix, flour, salt, butter or margarine and lemon juice. Mix together, then brush mixture evenly over the top of the chicken breasts. Bake in the preheated oven for 60 minutes or until tender.
Time 30m Yield 4 servings. Number Of Ingredients 10 Steps:
Sprinkle chicken with salt and pepper. In a large skillet, heat butter over medium-high heat; brown chicken on both sides. Remove from pan, reserving drippings., In same skillet, saute garlic in drippings over medium-high heat until light golden brown. Add wine and herbs; bring to a boil, stirring to loosen browned bits from pan. Cook until mixture is almost evaporated. Add broth and chicken; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads at least 170°, 10-12 minutes., To serve, spoon pan juices over chicken. Serve with rice.
Time 1h45m Yield 4 serving(s) Number Of Ingredients 16 Steps:
For the Roasted Garlic Glaze:. Preheat the oven to 325 degrees F. Cut off the top third of each head of garlic. Put them on a parchment or foil-lined baking sheet, drizzle 2 tablespoons of the oil over the tops, and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Turn the garlic cut side down and roast until the cloves are soft and golden brown, about 1 hour. Remove from the oven and let sit until cool enough to handle. Into a food processor squeeze each head of garlic gently to release the flesh. Add the egg yolks, lemon juice, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and puree on high speed. Add the remaining 1/2 cup of oil in a slow, steady stream and process until the glaze is thick and smooth. Transfer to an airtight container and refrigerate until ready to use. (The glaze can be made up to 1 day in advance). For the Chicken:. Preheat the oven to 375 degrees F. Separate the legs& thighs. Season the chicken on both sides with the Essence. Heat 1 tablespoon of the oil in each of 2 large ovenproof skillets over medium-high heat. Place the chicken pieces skin side down in the hot pans and sear for 6 minutes. Remove from the heat. Add 2 tablespoons of the butter and 2 sprigs of thyme to each pan, and place in the oven. Roast for 16 minutes. Remove from the oven and carefully turn the chicken halves with tongs. Brush the skin side of each chicken with the garlic glaze and roast skin side up until the skin is crisp, about 10 minutes longer. For the Lemon Herb Sauce:. In a small saucepan, bring the chicken stock to a simmer. Transfer to a blender or food processor. Add the mustard and process on high speed. With the motor running, add the lemon juice, olive oil, and herbs, and process until smooth. Serve immediately.
Time 25m Yield 4 Number Of Ingredients 15 Steps:
In a bowl, combine the first nine ingredients. Remove 1 cup for sauce; cover and refrigerate. Place the chicken in a large resealable plastic bag; add the remaining marinade. Seal bag and turn to coat; refrigerate for 2-8 hours, turning occasionally. Drain and discard marinade. Grill chicken, uncovered, over medium heat for 4 minutes on each side or until juices run clear. Meanwhile, in a saucepan, combine the cornstarch and reserved marinade until smooth. Stir in the honey. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve chicken with orange sections over rice; spoon sauce over top. Sprinkle with chives.
Time 8h10m Yield 4 serving(s) Number Of Ingredients 15 Steps:
In a bowl, combine the first nine ingredients. Remove 1 cup for sauce; cover and refrigerate. Place the chicken in a large resealable plastic bag; add the remaining marinade. Seal bag and turn to coat; refrigerate for 2-8 hours, turning occasionally. Drain and discard marinade. Grill chicken, uncovered, over medium heat for 4 minutes on each side or until juices run clear. Meanwhile, in a saucepan, combine the cornstarch and reserved marinade until smooth. Stir in the honey. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve chicken with orange sections over rice; spoon sauce over top. Sprinkle with chives. Yield: 4 servings.
