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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Italian chicken & butternut pie Recipe. Enjoy our collection of quick & easy recipes and learn how to make Italian chicken & butternut pie.

Taste the Mediterranean in this warming, no pastry pie from Silvana Franco

Easy
Serves 6
Prep 30 - 45 mins
Cook 50 - 1 hr
Freezable

Ingredients

3 tbsp olive oil
large skinless chicken thigh fillets, quartered
130g packet cubed pancetta
large butternut squash (about 900g/2lb), peeled, seeded and cut into 2.5cm/1in cubes
large onion , thinly sliced
garlic clove , thinly sliced
1 tsp dried marjoram
200ml Italian red wine (see Goes well with...)
level tsp plain flour
2 x 400g cans Italian plum tomatoes
2 tbsp 2 tbsp redcurrants or cranberry jelly
loaf garlic and herb or plain ciabatta
3 tbsp freshly grated parmesan

Method

Heat 2 tbsp of the oil in a large flameproof casserole and cook the chicken over a medium to high heat until lightly browned. Lift out on to a plate with a slotted spoon. Tip the pancetta, squash and onion into the pan and cook over a high heat for about 8 minutes, stirring occasionally until beginning to brown. Return the chicken to the pan, add the garlic and marjoram and cook for 1 minute. Keep back 2 tbsp of the wine then pour the rest into the pan and let it bubble for 5 minutes.

Blend the flour with the reserved wine until smooth. Stir this into the pan with the tomatoes and their juice, the jelly and some salt and pepper. Lower the heat, half-cover with a lid and simmer gently for 30-40 minutes until the squash is just tender. (To prepare ahead, cool then chill at this point up to a day before. You can also freeze it for up to a month. To serve, heat through in the casserole, then continue with step 3.)

Preheat the oven to 220C/gas 7/fan 200C. Cut the ciabatta into very thin slices and arrange on top of the casserole, so they casually overlap. Drizzle the last tablespoon of olive oil over the ciabatta and sprinkle with the parmesan and a good grinding of black pepper. Bake uncovered for 15 minutes or until golden brown. Serve straight from the casserole.

Nutrition per serving

491 kcalories, protein 41g, carbohydrate 42g, fat 16 g, saturated fat 5g, fibre 4g, sugar 2g, salt 2.17 g

Recipe from Good Food magazine, November 2002. 
Recipe by Silvana Franco 

 More Chicken Recipes:            

Italian chicken with ham, basil & beans
Creamy masala chicken
West Indian chicken curry
Chicken tikka kebabs with Indian salad
Indian spice box chicken
Honey mustard chicken pot with parsnips

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Buttermilk Baked Chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Buttermilk Baked Chicken.

Total Time: 13 hr 0 min
Prep 15 min
Inactive 12 hr 0 min
Cook 45 min

Yield: 4 servings
Level: Easy

Ingredients

2 cups buttermilk
Juice of 1/2 lemon
1 tablespoon hot sauce
1/2 yellow onion, sliced
5 sprigs fresh thyme
3 cloves garlic, smashed
Kosher salt and freshly ground black pepper
1 (3 pound) chicken cut into 8 pieces, rinsed and patted dry
2 cups crushed corn flakes
3/4 cup grated Parmesan cheese
2 teaspoons chopped fresh thyme

Directions

Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.

Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.

Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.

Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere.

Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.

Cook's Note: Remove the skin to save calories. Soaking chicken in buttermilk leaves the chicken incredibly moist with a delicious flavor.

Recipe courtesy the Neelys
Show: Down Home with the Neelys Episode: Hometown Favorites

More Chicken Recipes:

Carolina-Style Barbecue Chicken
BBQ Chicken
Southwestern Bbq Chicken Breast
Cajun Chicken Alfredo
Chicken-Zucchini Alfredo
Chicken Tetrazzini

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Crispy Baked 'Fried' Chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Crispy Baked 'Fried' Chicken.

Total Time: 1 hr 10 min
Prep 20 min
Cook 50 min

Yield: 4 to 6 servings
Level: Easy

Ingredients

8 chicken pieces (preferably 2 breasts, 2 thighs, 2 legs and 2 wings)
1/2 cup all-purpose flour
Kosher salt and freshly ground pepper
4 cups cornflakes
2/3 cup buttermilk
2 tablespoons dijon mustard
1/4 teaspoon cayenne pepper
1 1/2 teaspoons paprika
3/4 teaspoon ground sage

Directions

Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet.

Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it's fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.

Here comes the part kids like best: Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or onto a plate.

In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage. Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs.

Arrange the chicken pieces on the rack and place in the hot oven. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy. The juices should run clear when the meat is pierced with a knife. Serve with Easy Greens.

Per serving: Calories 520; Fat 22 g (Sat. 6 g; Mono. 9 g; Poly. 5 g); Cholesterol 136 mg; Sodium 1,040 mg; Carbohydrate 41 g; Fiber 1.5 g; Protein 40 g

Photograph by Con Poulos

Recipe courtesy Cat Cora for Food Network Magazine

More Chicken Recipes:

Buttermilk Baked Chicken
Carolina-Style Barbecue Chicken
BBQ Chicken
Southwestern Bbq Chicken Breast
Cajun Chicken Alfredo
Chicken-Zucchini Alfredo

Save and Share Crispy Baked 'Fried' Chicken Recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try CATALINA Chicken Breasts Recipe. Enjoy our collection of quick & easy recipes and learn how to make CATALINA Chicken Breasts. 

total time 55 min
prep 15 min
servings 6 servings

Ingredients

2 tsp. oil
6 small  boneless skinless chicken breast halves (1-1/2 lb.)
1/2 cup KRAFT CATALINA Dressing
1/2 cup  apricot jam
3 Tbsp. (1/2 of 1-oz. pkt.) onion soup mix

Preparation

HEAT oven to 350°F.

HEAT oil in large skillet on medium-high heat. Add chicken; cook 4 min. on each side or until browned on both sides. Transfer chicken to 3-qt. casserole.

MIX dressing, jam and soup mix; pour over chicken.

BAKE 35 to 40 min. or until chicken is done (165ºF).

Kraft Kitchens Tips

Serving Suggestion
Serve with hot cooked rice and a mixed green salad tossed with your favorite KRAFT Light Dressing.

From Kraft Foods 

More Chicken Recipes:    

CATALINA Cranberry Chicken  
Chicken fajitas

Save and Share CATALINA Chicken Breasts Recipe
 
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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try CATALINA Cranberry Chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make CATALINA Cranberry Chicken.

total time 1 hr
prep 10 min
servings 8 servings

Ingredients

4 lb. bone-in chicken pieces (breast halves and/or thighs)
1 can  (16 oz.) whole berry cranberry sauce
1 bottle (8 oz.) KRAFT CATALINA Dressing
1 env.  onion soup mix

Preparation

HEAT oven to 350°F.

PLACE chicken in 2 (13x9-inch) baking dishes.

MIX remaining ingredients; pour over chicken.

BAKE 50 min. or until chicken is done (165°F).

Kraft Kitchens Tips

Note
Mix and match recipe using the chicken pieces you have on hand or what is on sale. Use all breasts, all thighs or a combination of both. Each breast half is one serving, while two thighs are a serving.

How to Safely Handle Raw Chicken
Always wash hands, preparation surfaces and utensils in hot, soapy water before and after contact with raw chicken. Dry hands and surfaces with a clean towel or paper towels. Take special care in washing worn cutting boards as there may be hard-to-clean grooves or cracks that can collect bacteria.   

From Kraft Foods  

More Chicken Recipes:  
Chicken fajitas
Gingered chicken noodles

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try creamy pesto chicken with roasted tomatoes Recipe. Enjoy our collection of quick & easy recipes and learn how to make creamy pesto chicken with roasted tomatoes.

A fast and filling, all-in-one chicken dish

Easy
Serves 4
Prep 15 mins
Cook 25 mins

Ingredients

4 boneless, skinless chicken breasts
3 tbsp Homemade pesto (see recipe below)
85g mascarpone
4 tbsp olive oil
100g breadcrumbs , preferably from day-old bread
175g baby tomatoes , on the vine
handful pine nuts
handful basil leaves

Method

Heat oven to 200C/fan 180C/gas 6. Use a small sharp knife to make a slit along the side of each chicken breast to form a pocket. Mix together the pesto and mascarpone, then carefully spoon a quarter of the mixture into each chicken breast and smooth over the opening to seal.

Brush a little oil, about 1 tsp, all over each chicken breast and season well. Tip the breadcrumbs onto a large plate and season. Place each breast on the plate and press all over with the breadcrumbs. Place in a lightly oiled shallow baking dish along with the tomatoes (kept together on the vine in a couple of bunches). Drizzle over the remaining oil.

Cook in the oven for 20-25 mins until the chicken starts to turn golden and is cooked through. Scatter over the pine nuts and cook for 2 mins more. Sprinkle with basil leaves and serve with new potatoes or crusty bread.

Try

HOMEMADE PESTO

In a small food processor, whizz together a large handful basil leaves (about 40g), 25g toasted pine nuts, 25g finely grated Parmesan, 1 crushed garlic clove and 3 tbsp olive oil. Keep in the fridge for 1-2 days or cover with a layer of oil and keep for 3-4 days.
 
Nutrition per serving

545 kcalories, protein 40g, carbohydrate 22g, fat 33 g, saturated fat 10g, fibre 1g, sugar 3g, salt 0.82 g

Recipe from Good Food magazine, May 2009.

More Chicken Recipes:      

Pan-fried chicken in mushroom sauce  

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Lady and Sons Chicken Pot Pie Recipe. Enjoy our collection of quick & easy recipes and learn how to make Lady and Sons Chicken Pot Pie.

Total Time: 50 min
Prep 20 min
Cook 30 min

Yield: 4 servings
Level: Easy

Ingredients

4 sheets frozen puff pastry
1 egg, beaten
4 chicken breast halves, or 2 cups leftover cooked chicken
Seasoned salt and pepper
2 tablespoons cooking oil
1/3 cup butter
2/3 cup all-purpose flour
1 quart heavy cream
1/4 cup chicken base
1 tablespoon minced garlic
1/2 small yellow onion, minced
1 cup frozen green peas, cooked
1 cup chopped cooked carrots
Pinch fresh grated nutmeg, optional
Special equipment: 4 (2-cup) individual baking dishes

Directions

Crust:

Preheat oven to 350 degrees F.

Cut each sheet of frozen puff pastry into 1-inch strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Brush beaten egg onto each lattice square. Bake for 5 minutes, or until dough has risen and turned light golden brown. Set aside until ready to assemble pies. Leave oven on at 350 degrees F.

Filling:

Season chicken with seasoned salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and saute until cooked through. Remove from heat and cut into chunks. Alternatively, you may use precooked chicken.

In a large saucepan, melt butter and then slowly add flour, stirring until consistency of peanut butter, but not brown like a roux. Slowly add cream and keep stirring. Add chicken base, garlic, and onion and stir until thickened. Add peas, carrots, nutmeg, if using, and cut up chicken. Remove from heat. Fill 4 individual oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square. Bake for 5 minutes or until bubbly. Any remaining pie filling may be frozen.

Recipe courtesy Paula Deen
Show: Paula's Home Cooking Episode: Pie in the Sky

More Chicken Recipes:

Fried Chicken
Chicken Tetrazzini
Chicken Pot Pie
Perfect Roast Chicken
Spinach and Mushroom Stuffed Chicken Breasts
Chicken Enchiladas

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Pot Pie Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken Pot Pie. 

Total Time: 1 hr 55 min
Prep 30 min
Inactive 30 min
Cook 55 min

Yield: 4 individual pot pies
Level: Intermediate

Ingredients

3 whole (6 split) chicken breasts, bone-in, skin-on
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups yellow onions, chopped (2 onions)
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups medium-diced carrots, blanched for 2 minutes
1 (10-ounce) package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley leaves

For the pastry:

3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.

Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Copyright 2005, Ina Garten, All Rights Reserved
Show: Barefoot Contessa Episode: Back for the Weekend

More Chicken Recipes:

Perfect Roast Chicken
Spinach and Mushroom Stuffed Chicken Breasts
Chicken Enchiladas
Mexican Lasagna
Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions
Cumin Grilled Chicken Breasts

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Enchiladas Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken Enchiladas.

Total Time: 1 hr 15 min
Prep 1 hr 0 min
Cook 15 min

Yield: 16 enchiladas, 8 servings
Level: Intermediate

Ingredients

3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

Recipe courtesy Tyler Florence
Show: Food 911 Episode: Fireman's Rescue -Signal Hill CA/Creme Brulee Craving -Golden Valley MN

More Chicken Recipes:

Mexican Lasagna
Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions
Cumin Grilled Chicken Breasts
15-Minute Marinated Chicken
Pineapple Chicken Fajitas
Oven Chicken Stew

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Lattice-Top Chicken Stew Recipe. Enjoy our collection of quick & easy recipes and learn how to make Lattice-Top Chicken Stew.

6-8 Servings | Prep: 10 min. | Bake: 35 min.

Ingredients

1 package (16 ounces) frozen California-blend vegetables, thawed and drained
2 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1 cup milk
1/2 cup shredded cheddar cheese
1/2 cup french-fried onions
1/2 teaspoon seasoned salt
1 tube (8 ounces) refrigerated crescent rolls

Directions

In a large bowl, combine the vegetables, chicken, soup, milk, cheese, onions and seasoned salt. Transfer to a greased 13-in. x 9-in. baking dish.
Bake, uncovered, at 350° for 20 minutes. Meanwhile, separate crescent dough into two rectangles. Seal perforations; cut each rectangle lengthwise into four strips. Working quickly, weave strips over warm filling, forming a lattice crust. Bake 15 minutes longer or until crust is golden brown. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 each) equals 291 calories, 15 g fat (5 g saturated fat), 46 mg cholesterol, 747 mg sodium, 22 g carbohydrate, 2 g fiber, 17 g protein.

Tasteofhome.com

More Chicken Recipes:

California Chicken Casserole
Chicken Veggie Casserole
Chicken Zucchini Casserole
Broccoli Chicken Casserole
Cheesy Chicken and Rice Casserole
Swiss Chicken Casserole

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try California Chicken Casserole Recipe. Enjoy our collection of quick & easy recipes and learn how to make California Chicken Casserole.

4 Servings | Prep: 10 min. | Bake: 45 min. 10 45

Ingredients

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/3 cup 2% milk
1 package (16 ounces) frozen California-blend vegetables, thawed
1-1/2 cups cubed cooked chicken
1-1/2 cups (6 ounces) shredded Swiss cheese, divided
1 jar (2 ounces) diced pimientos, drained
Salt and pepper to taste
Hot cooked rice

Directions

In a large bowl, combine soup and milk. Stir in the vegetables, chicken, 1-1/4 cups cheese, pimientos, salt and pepper. Transfer to a greased 9-in. square baking dish.
Cover and bake at 350° for 40 minutes. Uncover; top with remaining cheese. Bake 5-10 minutes longer or until bubbly. Let stand for 5 minutes. Serve with rice. Yield: 4 servings.

Nutrition Facts: 1 serving (1 each) equals 362 calories, 19 g fat (10 g saturated fat), 90 mg cholesterol, 737 mg sodium, 15 g carbohydrate, 4 g fiber, 31 g protein.

Tasteofhome.com

More Chicken Recipes:

Chicken Veggie Casserole
Chicken Zucchini Casserole
Broccoli Chicken Casserole
Cheesy Chicken and Rice Casserole
Swiss Chicken Casserole
Lemon Basil Chicken Salad

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Garlic & Basil Stuffed Chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Garlic & Basil Stuffed Chicken.

Cooking Time 20 minutes

Ingredients (serves 4)

60g butter, at room temperature
1 garlic clove, crushed
2 tbs finely shredded fresh basil
4 (about 200g each) single chicken breast fillets
25g (1/4 cup) dried (packaged) breadcrumbs
1 tbs olive oil
Sauteed peas, bacon & leek (see related recipe), to serve

Method

1. Preheat oven to 180°C. Place the butter, garlic and basil in a small bowl, and stir to combine. Use a small sharp knife to cut a horizontal slit in the thickest part of each chicken breast to create a pocket. Divide the butter mixture into 4 equal portions. Spread each chicken pocket with a portion of butter mixture.
  
2. Place the breadcrumbs on a plate. Dip the chicken into the breadcrumbs, pressing firmly to coat. Heat the oil in a large frying pan over medium-high heat. Add the chicken and cook for 2-3 minutes each side or until golden. Transfer to a baking tray. Bake in preheated oven for 10 minutes or until cooked through.
  
3. Divide the chicken among serving plates and drizzle with any pan juices. Serve immediately with the sauteed peas, bacon & leek.

Source
Good Taste - August 2005, Page 50
Recipe by Michelle Southan

More Chicken Recipes: 

Stuffed Chicken with Chargrilled Capsicum
Indian Chicken with Currant & Almond Pilaf
Indian Chicken Curry with Chickpeas and Spinach
Indian Chicken Curry with Cashews
South Indian Chicken Curry
Indian Chicken Curry

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chinese Chicken with Vegie Rice Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chinese Chicken with Vegie Rice.

Ingredients (serves 4)

1/2 cup hoisin sauce
1/4 cup golden syrup
1 tablespoon sesame seeds
1kg chicken wings
1 1/2 cups long-grain white rice
2 teaspoons vegetable oil
1 medium red capsicum, thinly sliced
50g snow peas, trimmed, thinly sliced

Method

1. Combine hoisin sauce, golden syrup and sesame seeds in a glass or ceramic bowl. Add chicken. Toss to coat. Cover. Refrigerate for 2 hours, if time permits.
  
2. Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Remove chicken from marinade. Place on prepared tray. Bake for 20 to 25 minutes or until chicken is golden and cooked through.
  
3. Meanwhile, cook rice following packet directions. Transfer to a bowl. Add oil, capsicum and snow peas. Stir to combine. Season with pepper. Divide rice between plates. Top with chicken wings. Serve.

Source
Super Food Ideas - February 2009, Page 47
Recipe by Donna Boyle

More Chicken Recipes:

Chinese Chicken Noodle Soup
Glazed Chinese Chicken
Maple-Mustard Baked Chicken 

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Glazed Chinese Chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Glazed Chinese Chicken.

Ingredients (serves 8)

1 1/3 cups light soy sauce
2 tablespoons dark soy sauce
1/2 cup firmly packed brown sugar
5 star anise
2 cinnamon sticks
1/2 cup Chinese rice wine (or sherry)
4cm piece fresh ginger, peeled, cut into matchsticks
6 garlic cloves, roughly chopped
3kg chicken pieces on the bone (see note)

Method

1. Combine soy sauces, sugar, star anise, cinnamon, rice wine, ginger and garlic in a large ceramic bowl. Add chicken. Toss to coat. Cover and refrigerate overnight.
  
2. Preheat oven to 200°C. Line a baking dish with baking paper. Place chicken in a single layer in dish. Cook, basting often, for 50 to 60 minutes or until golden and cooked through. Serve.

Notes
We used a mixture of thighs, drumsticks and wings.

Source
Super Food Ideas - February 2008, Page 52
Recipe by Alison Adams

More Chicken Recipes:

Maple-Mustard Baked Chicken

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Maple-Mustard Baked Chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Maple-Mustard Baked Chicken.

Enjoy this crunchy chicken at home for a family supper or take it along on a picnic to eat cold—no forks and knives required! For best flavor, shop for locally raised natural chicken and grade B maple syrup.

Serves 8 | Prep Time 30 min. | Total Time 105 min.

Ingredients

3 tablespoon Dijon mustard
2 tablespoon pure maple syrup, preferably grade B
2 tablespoon peanut or canola oil, divided
1 tablespoon finely chopped fresh thyme, or 1 teaspoon dried
3/4 teaspoon freshly ground pepper
1/2 teaspoon salt
4-41/ pounds bone-in chicken pieces, (thighs, drumsticks and/or breasts), skin removed, trimmed (see Tip)
1 1/2 cups fresh breadcrumbs, preferably whole-wheat (see Tip)

Directions

Whisk mustard, maple syrup, 1 tablespoon oil, thyme, pepper and salt in a large bowl. Add chicken and turn to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes and up to 6 hours.

Preheat oven to 400°F. Set a wire rack on a large baking sheet.

Combine breadcrumbs and the remaining 1 tablespoon oil on a plate. Dredge the skinned side of each chicken piece in the breadcrumbs (with drumsticks, dredge the meatier side) and arrange breaded-side up on the wire rack. Leave at least 1 inch between pieces.

Bake until golden brown and an instant-read thermometer inserted into the thickest part of the meat registers 165°F, 35 to 40 minutes. Serve hot or let cool, refrigerate and serve chilled.

Make ahead tip

Marinate the chicken for up to 6 hours. Refrigerate the baked chicken for up to 1 day.

Recipe tips

Tips: When using a combination of thighs, drumsticks and breasts, we recommend cutting each breast in half crosswise (before marinating) to make smaller pieces about the size of an average chicken thigh. And if you buy whole legs, be sure to separate the drumsticks and thighs. When all the pieces are about the same size, they’ll all cook at the same rate.

To make 1 1/2 cups fresh breadcrumbs, trim the crusts from about 3 slices of whole-wheat bread. Tear the bread into pieces and process in a food processor until coarse crumbs form.

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