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

This one-pan dish is simple, but really looks the business when you're trying to impress

Easy
Serves 2
Prep 10 mins
Cook 30 mins

Ingredients

2 tbsp olive oil
2 skinless boneless chicken breast fillets or 4 boneless thighs, cut into strips
1 red onion , cut into 8 wedges
2 orange peppers , halved, deseeded and sliced thickly
1 garlic clove , crushed
100g long grain rice
400g can chopped tomatoes
300ml chicken stock
4 tbsp ready-made pesto (you'll find long-life jars on the shelves with pasta sauces or more expensive fresh pots in the chiller cabinet)

Method

Heat oven to 200C/fan 180C/gas 6. Heat the oil in a large, shallow ovenproof pan, add the chicken and cook for 3-4 mins until golden all over. Remove from pan and set aside.

Add the onion and peppers, and cook for 3 mins or until lightly golden. Tip in the garlic and fry for a min. Stir in the rice, then the tomatoes, stock and reserved chicken. Turn up the heat and bring to the boil before transferring to the oven to cook, uncovered, for 20 mins. Season to taste and drizzle over the pesto before serving.

Nutrition per serving:

620 kcalories, protein 49g, carbohydrate 62g, fat 22 g, saturated fat 5g, fibre 6g, salt 1.5 g

Recipe from Good Food magazine, October 2005. 

More Chicken Recipes:            

Italian-style chicken burger & chips
Italian chicken & butternut pie
Italian chicken with ham, basil & beans
Creamy masala chicken
West Indian chicken curry
Chicken tikka kebabs with Indian salad

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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

Save and Share Italian chicken & butternut pie recipe

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

A great recipe for the end of the summer, using sweet roasted tomatoes and garlic. Serve with the best crusty bread you can get you hands on

Easy
Serves 4
Prep 10 mins
Cook 1 hr 15 mins
Freezable

Ingredients

8 skinless chicken thighs , bone in
8 slices prosciutto or other dry-cured ham
2 tbsp olive oil
2 whole heads garlic
800g tomatoes (a mix of smaller yellow and red tomatoes looks good)
175ml dry white wine
400g can cannellini beans or other white beans, rinsed and drained
large bunch basil

Method

Season the chicken thighs all over with salt and freshly ground black pepper. Pinch off 8 sprigs from the basil (about 3 leaves each per sprig) and lay one on top of each chicken thigh. Wrap each thigh in a piece of ham, with the ends tucked underneath.

Heat oven to 160C/fan 140C/gas 3. Heat the oil in a large roasting tin over two of the burners on the hob. Add the chicken and fry for about 4 mins or until the ham is just crisped and the chicken is lightly golden. Turn and repeat.

Meanwhile, cut the garlic bulbs in half around the middle and halve the tomatoes if small, quarter them if they're big. Pick the leaves from the rest of the basil. Once the chicken has browned on both sides, add all of the tomatoes, half of the basil and the wine. Season then cover with foil and leave to cook slowly in the oven for 40 mins.

Take out of the oven and turn the heat up to 220C/fan 200C/gas 7. Remove the foil from the pan and stir the beans into the tomatoey juices. Return to the oven, uncovered, for 30 mins until the tomatoes, chicken and garlic are starting to crisp around the edges and the chicken is very tender. Just before serving, tear the remaining basil roughly then stir through or scatter over the pan.

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Wine

The quality of the wine makes all the difference in this recipe, so only use one you'd be happy to drink.

Nutrition Per serving

455 kcalories, protein 55g, carbohydrate 22g, fat 16 g, saturated fat 4g, fibre 6g, sugar 10g, salt 1.79 g

Recipe from Good Food magazine, October 2007. 

More Chicken Recipes:            

Creamy masala chicken
West Indian chicken curry
Chicken tikka kebabs with Indian salad
Indian spice box chicken
Honey mustard chicken pot with parsnips
Chicken bhuna

Save and Share Italian chicken with ham, basil & beans recipe

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

A mild chicken curry with oodles of flavour

Easy
Serves 4
Ready in 35-40 minutes
Freezable

Ingredients

4 boneless, skinless chicken breasts , cubed
3cm piece fresh root ginger , peeled and chopped
2 garlic clove , chopped
1 tsp mild chilli powder
2 tbsp fresh coriander , chopped
juice of 1 lime
2 tbsp vegetable oil
1 onion
1 red chilli
1 tsp ground turmeric
284ml carton double cream
juice of ½ lemon
basmati rice and naan bread, to serve

Method

Put the chicken, ginger, garlic, chilli powder, coriander, lime juice and 1 tbsp of oil in a bowl. Stir, and set aside. Chop the onion, and seed and chop the chilli.

Heat a large shallow pan. Tip in the chicken and marinade and fry for about 6-8 minutes, stirring occasionally.

Meanwhile, heat the remaining oil in a pan and fry the onion and chilli for 3-4 minutes until just soft. Add the turmeric and stir fry for 1 minute. Lower the heat, pour in the cream and simmer for 2-3 minutes.

Add the chicken and simmer for 5 minutes, or until cooked. Season and stir in the lemon juice. Serve with rice and naan bread.

Nutrition per serving:

541 kcalories, protein 36g, carbohydrate 6g, fat 42 g, saturated fat 23g, fibre 1g, salt 0.32 g

Recipe from Good Food magazine, May 2004.  

More Chicken Recipes:            

West Indian chicken curry
Chicken tikka kebabs with Indian salad
Indian spice box chicken
Honey mustard chicken pot with parsnips
Chicken bhuna
Chicken with mushroom soup

Save and Share Creamy masala chicken recipe

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

This punchy dish is under 500 calories, but you won't notice you're being healthy

Easy
Serves 4
Prep 10 mins
Cook 20 mins

Ingredients

1 large onion , chopped
2 garlic cloves , chopped
2 tbsp curry powder
1 large sweet potato , peeled and cut into small chunks
4 skinless boneless chicken breast fillets , cut into chunks
400g tin coconut milk
100g whole cherry tomatoes
fresh coriander , to serve

Method

Cook the onion and garlic in a tsp of oil for 5 minutes. Season, then stir in the curry powder. Cook for another minute, then add the potatoes and chicken.

Pour in the coconut milk. Simmer for 10-12 minutes, then add the tomatoes and simmer for 2 minutes.

Serve sprinkled with fresh coriander.

Nutrition per serving:

417 kcalories, protein 37.6g, carbohydrate 25.6g, fat 19 g, saturated fat 14.5g, fibre 4.6g, salt 0.67 g

Recipe from olive magazine, June 2010. 

More Chicken Recipes:            

Chicken tikka kebabs with Indian salad 
Indian spice box chicken
Honey mustard chicken pot with parsnips
Chicken bhuna
Chicken with mushroom soup
Basil pesto chicken

Save and Share West Indian chicken curry recipe

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

Serve this exquisitely flavoured chicken dish with mounds of fluffy rice

Easy
Serves 4
Prep 25 - 30 mins
Cook 1 hr 5 mins - 1 hr 10 mins

Ingredients

50g fat green mild chillies (about 3 large ones)
3 large garlic cloves
5cm piece of fresh root ginger
a bunch of fresh coriander
200g carton of full-fat Greek yogurt
2 medium onions
8 medium bone-in chicken thighs (total weight about 800g-1kg/1lb 12oz-2lb 4oz)
2 tbsp groundnut or corn oil
2 tsp fennel seeds
1 tsp cumin seeds
a good knob of butter
Chilli-ginger garnish , to serve (see below)

Method

Make the Chilli-ginger garnish (see right), before you start the chicken.
 
Cut down the length of the green chillies, then remove the seeds by scraping them out with a teaspoon. You may want to wear rubber gloves for this job - fiery seeds can give the fingers a real chilli sting. Cut off the stalk ends, chop the chillies into rough pieces and put them in a blender or food processor. Peel and roughly chop the garlic and add to the chillies. Do the same with the ginger.
 
Pick the leaves off the coriander and drop them into the blender as you go (reserve the stems for the garnish). Tip in the yogurt and blitz everything to a puree. This can take a few minutes and you may have to stop the blender a few times to scrape all the gunge down from the sides - a rubber spatula will make this job much easier.
 
Peel, halve and thinly slice the onions. Pull the skin off the chicken, using kitchen paper to help you get a good grip. Heat the oil in a saute pan over a medium heat until hot - when you drop in a spice seed or two it should sizzle. Toss in the fennel and cumin seeds and let them crackle and pop for 10-20 seconds, stirring all the time so they don't burn. They're ready when you get a lovely whiff of warm nuts. If the oil starts to smoke, remove pan from the heat.
 
Plop in the butter and let it melt, then throw in the sliced onions and turn the heat down a tad. Stir to mix the onions and spice seeds, then cook for about 10 minutes until the onions are meltingly soft and tinged golden brown. Give them a vigorous stir now and then, but don't stir them too often or they won't take on any colour.
 
Push the onions to one side of the pan, then add the chicken thighs, smooth side down. Increase the heat to between medium and high and fry the chicken until it's golden brown on both sides. This should take about 15-20 minutes and you will need to turn the pieces over halfway (a pair of tongs are good for this). Watch carefully in case the onions start to brown too much - if they do, pile them up on top of the chicken.
 
Stir in some of the yogurt mixture and cook until it disappears - repeat a dollop at a time. Whizz 150ml/¼ pint cold water in the blender to use the last bits of the mixture and add to the pan with a pinch of salt. Stir until bubbling, scraping up any crispy bits. Reduce the heat to its lowest and cover the pan tightly. Simmer for 30-35 minutes or until the chicken is tender when pierced, stirring and turning halfway and adding a splash of hot water if the sauce is too dry. Serve sprinkled with finely chopped coriander stems and a little chilli garnish (put the rest in a bowl on the table).

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Getting ahead

If you have time, make this dish a few hours before you need it (or even the day before), to give those tart, tangy chillies a chance to mingle with the toasted spice flavours.

Nutrition Per serving:

706 kcalories, protein 50g, carbohydrate 8g, fat 53 g, saturated fat 17g, fibre 1g, salt 0.67 g

Recipe from Good Food magazine, November 2002.


More Chicken Recipes:           

Honey mustard chicken pot with parsnips
Chicken bhuna
Chicken with mushroom soup
Basil pesto chicken
Chicken and ginger broth  Chilli and lime chicken fillets

Save and Share Indian spice box chicken recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try 30-minute roast chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make 30-minute roast chicken.

Who says you don't have time for a roast on a Tuesday night? This chicken will be on your table in half an hour.

Ingredients (serves 4)

20g (1 tbs) unsalted butter
20ml (1 tbs) olive oil
4 large chicken pieces on the bone (preferably Maryland)
2 large desiree or pontiac potatoes, peeled, cut into 2cm pieces
4 garlic cloves, peeled
6 eschallots (shallots)
1 lemon, halved
3 tbs chopped fresh tarragon
250ml (1 cup) dry white wine
250ml (1 cup) chicken stock
2 tbs Dijon mustard

Method

Preheat the oven to 220°C.

Place butter and oil in a non-stick frying pan over medium heat. Add chicken and brown for 2 minutes each side until golden. Transfer to a medium baking dish (it is important that the pan is big enough so that there is plenty of room).

Add potatoes to the frying pan and cook until light golden. (They don't need to be cooked through yet.) Arrange them around the chicken with the garlic and eschallots. Squeeze lemon over the chicken and season. Sprinkle over half the tarragon and roast in the oven for 30 minutes. Transfer the chicken and vegetables to a serving platter.

Place the roasting pan on the stovetop over medium heat. Add the wine, stock and mustard and cook, stirring, for 3-4 minutes until reduced. Pour over the chicken and garnish with remaining tarragon. Serve with a green salad.

Source
delicious. - February 2003, Page 77
Recipe by Valli Little

More Chicken Recipes:            

Italian rice with chicken
Italian-style chicken burger & chips
Italian chicken & butternut pie
Italian chicken with ham, basil & beans
Creamy masala chicken
West Indian chicken curry 

Save and Share 30-minute roast chicken recipe

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chicken muhammara (Djej muhammara) recipe. Enjoy our quick and easy  recipes and learn how to make Chicken muhammara (Djej muhammara).

Ingredients

1 pound of chicken tender fillets or a chicken cut up in eight pieces
6 ounces of small boiling onions
1 pound of potatoes
1 cup of tomato juice
olive oil, as needed
1/2  cup of red pepper paste (optional)
1 Tablespoon of pomegranate molasses
1 teaspoon of mashed garlic
salt, pepper, seven-spice (optional), a dash of ground cinnamon

Method

Peel the potatoes, cut in chunks and store in a bowl filled with water. Boil some water and pour over the onions for two minutes; peel the onions and set aside.

Heat some olive oil and brown the onions on all sides; add the chicken and brown on both sides. Add the potatoes, garlic, tomato sauce, red pepper paste, pomegranate molasses, salt, pepper, cinnamon, seven-spice, and about one cup of water. Cover the dish and bring to a simmer; let simmer for 10 minutes.

Uncover the pan and let the sauce reduce for 15 minutes. Taste, adjust seasonings and serve. 

Source (Taste of Beirut) www.tasteofbeirut.com  

More Arabic Food Recipes:

Tzatziki, chicken and tabouli wraps
Chicken Stew with Beans
Easy lemon chicken tagine
Tabbouleh with Chicken and Red Pepper
Chicken Shawarma
Lebanese Chicken and Potatoes

Save and share Chicken muhammara (Djej muhammara) recipe

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

Ingredients

1 tbsp olive oil
8 bone-in chicken thighs , skin removed
2 onions , finely chopped
350g parsnips , cut into sticks
300ml vegetable stock
2 tbsp wholegrain mustard
2 tbsp clear honey
few thyme sprigs
flat-leaf parsley , to serve (optional)

Method

Heat half the oil in a large frying pan or shallow casserole with a lid. Brown the chicken until golden, then set aside. Heat the remaining oil, then cook the onions for 5 mins until softened.
Nestle the thighs back amongst the onions and add the parnips. Mix the stock with the mustard and honey, then pour in. Scatter over the thyme, then bring to a simmer. Cover, then cook for 30 mins (or longer, see tip) until the chicken is tender, then season. Serve with steamed greens.

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Tip

If you've got time, this casserole will gently bubble away for up to 90 minutes. The meat will be very tender and fall away from the bones.

Nutrition Per Serving:

326 kcalories, protein 39g, carbohydrate 23g, fat 10 g, saturated fat 2g, fibre 6g, sugar 15g, salt 0.82 g

Recipe from Good Food magazine, March 2009.

More Chicken Recipes:           

Chicken bhuna 
Chicken with mushroom soup 
Basil pesto chicken
Chicken and ginger broth  Chilli and lime chicken fillets  Chicken, butternut squash & pear bake

Save and Share Honey mustard chicken pot with parsnips recipe

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A lighter version of this takeaway favourite, a tomato base and lean skinless chicken breast make the curry lower in fat

Ingredients

sunflower oil
2 medium onions , halved and finely sliced
4 garlic cloves , finely chopped
25g ginger , peeled and finely chopped
2 green chillies , finely chopped (take out the seeds if you like)
2 heaped tsp cardamom pods , seeds crushed
2 tsp ground cumin
2 tsp ground coriander
1 tsp fennel seeds
juice of ½ lemon
4 skinless chicken breasts , cut into pieces
400g tin chopped tomatoes

Method

Heat 1 tbsp oil in large non-stick frying pan and cook the onion until soft and lightly coloured. Add the garlic, ginger and chilli and cook for 2 minutes more. Sprinkle the spices over and fry for a minute.
Stir in the lemon juice and chicken and cook for 2 minutes. Pour the tomatoes into the pan, add 150ml water, a pinch of salt and sugar and bring to a simmer. Cook for 15 minutes, stirring occasionally. Serve with steamed basmati rice.

Nutrition Per Serving

240 kcalories, protein 36.9g, carbohydrate 11g, fat 5.6 g, saturated fat 0.9g, fibre 1.9g, salt 0.36 g

Recipe from olive magazine, September 2011. 

More Chicken Recipes:           

Chicken with mushroom soup 
Basil pesto chicken
Chicken and ginger broth  Chilli and lime chicken fillets  Chicken, butternut squash & pear bake
Chicken laksa

Save and Share Chicken bhuna recipe

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

Total Time: 2 hr 45 min
Prep 10 min
Inactive 2 hr 0 min
Cook 35 min

Yield: 4 to 6 servings
Level: Easy

Ingredients

    1/2 cup balsamic vinegar
    1/2 cup honey
    1/2 cup brown sugar
    1/4 cup soy sauce
    5 sprigs of rosemary
    5 garlic cloves, halved
    10 to 12 chicken drumsticks
    2 tablespoons toasted sesame seeds
    1/4 cup chopped fresh flat-leaf parsley

Directions

Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 2 hours.

Preheat the oven to 450 degrees F.

Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.

Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve.

Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.

Cook's note: I like the rosemary and garlic flavors in the background. Brushing the cooked drumettes with the reduced marinade helps the flavors along. Also, re-moistening helps the parsley and the seeds to adhere.

Recipe courtesy Giada De Laurentiis
Show: Everyday Italian Episode: Potluck Party

More Chicken Recipes:            

Red Rocker Margarita Chicken
30-minute roast chicken
Italian rice with chicken
Italian-style chicken burger & chips
Italian chicken & butternut pie
Italian chicken with ham, basil & beans

Save and Share Balsamic Chicken Drumettes recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try French Chicken in a Pot with Drunken Jus and Mashed Camembert Potatoes Recipe. Enjoy our collection of quick & easy recipes and learn how to make French Chicken in a Pot with Drunken Jus and Mashed Camembert Potatoes.

Total Time: 2 hr 30 min
Prep 20 min
Inactive 10 min
Cook 2 hr 0 min

Yield: 4 servings
Level: Easy

Ingredients

1 (4-pound) whole chicken
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1 rib celery and green tops, chopped
1 small carrot, peeled and chopped
1 head garlic, cloves peeled and sliced
2 small sprigs fresh rosemary
1 large fresh bay leaf
2 pounds starchy potatoes, peeled and chunked
1 medium turnip, trimmed and chunked or 2 parsnips, peeled and sliced
1 cup milk or chicken stock, warmed
10 to 12 ounces ripe Camembert or 1 small individual wheel
Freshly grated nutmeg
1 1/4 to 1 1/2 pounds green beans, trimmed
1 tablespoon butter
1/3 bottle dry white wine (about 1 cup)
Juice of 1 lemon

Directions

Remove the giblets, then wash and dry the chicken. Tuck the wings back and underneath the backbone until they stay in place. Season liberally with kosher salt or sea salt and lots of black pepper.

Preheat the oven to 275 degrees F.

Heat a large Dutch oven over medium to medium-high heat.

Add 1 tablespoon extra-virgin olive oil to the hot pot and brown the chicken breast-side down first, turn using a wooden spoon or closed tongs placed in cavity.

Once the bird has browned on both sides, remove the chicken to a plate and add the onion, celery, carrot, garlic, rosemary, bay leaf, salt, and pepper, and cover the pan. Sweat the vegetables to make a little pan juice, 5 to 6 minutes, stirring occasionally. Place the bird atop the vegetables and cover the pot. Transfer to the oven with the rack at the oven bottom, and roast about 1 1/2 hours, until a thermometer reads a minimum of 165 degrees F at the thickest part of the bird.

About 15 to 20 minutes before the chicken comes out of the oven, place the potatoes and turnips in a pot, cover with water, bring to a boil, and cook to tender. Drain, and mash with milk, and ripe camembert cheese. Season the potatoes with salt, pepper, and nutmeg, to taste. Cover and turn off the heat to keep potatoes warm.

Place the chicken on a carving board and cover with foil.

In a large pot, bring a few inches of water to a boil for the green beans. Salt the water, and boil the beans 5 to 6 minutes for tender-crisp. Drain and dress with butter.

Pour the pan juices and scrape the solids through a strainer into a bowl and return the pan to stovetop over medium heat. Press down on straining solids to collect all of the pan juices. Add the wine to the hot pan, and scrape up the drippings. Pour in the juices and reduce over a rapid simmer for about 10 minutes to concentrate the flavors. Add the lemon juice and turn off the heat. Transfer to a gravy boat or serving dish.

Carve the chicken and serve with pan juices, potatoes, and beans.

Cook's Note: Leftover chicken makes for a delicious addition to any salad, or serve as sandwiches with sliced pears, lemon-dressed watercress, Cheddar cheese, and chutney

Recipe courtesy Rachael Ray
Show: Food Network Specials Episode: Cooking Channel: Rachael's Week in a Day (I Offer You the World)

More Chicken Recipes: 

 Balsamic Chicken Drumettes
Red Rocker Margarita Chicken
30-minute roast chicken
Italian rice with chicken
Italian-style chicken burger & chips
Italian chicken & butternut pie

Save and Share French Chicken in a Pot with Drunken Jus and Mashed Camembert Potatoes recipe

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

Total Time: 40 min
Prep 10 min
Cook 30 min

Yield: 4 servings
Level: Easy

Ingredients

1/2 cup yellow mustard
1/4 cup apple cider vinegar
1/4 cup packed light brown sugar
1 1/2 tablespoons mustard powder
2 teaspoons hot sauce
1/2 teaspoon Worcestershire sauce
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter, melted
8 skin-on, bone-in chicken thighs (2 to 2 1/4 pounds)
Vegetable oil, for brushing
1 large tomato, sliced
Prepared macaroni salad, for serving (optional)

Directions

Preheat a grill to medium. Whisk the yellow mustard, vinegar, brown sugar, mustard powder, hot sauce, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the butter.

Season the chicken with salt and pepper, then toss with about one-third of the mustard sauce in a large bowl until coated. Let sit at room temperature, 10 minutes.

Brush the grill grates generously with vegetable oil. Put about 1/4 cup of the remaining mustard sauce in a small bowl for basting and reserve the rest for topping. Grill the chicken, covered, basting occasionally with the sauce, until well marked and a thermometer inserted into the thickest part registers 170 degrees F, 10 to 12 minutes per side.

Serve the chicken with the reserved mustard sauce, sliced tomato and macaroni salad, if desired.

Per serving: Calories 425; Fat 25 g (Saturated 9 g); Cholesterol 127 mg; Sodium 866 mg; Carbohydrate 16 g; Fiber 0 g; Protein 31 g

Photograph by Antonis Achilleos

Recipe courtesy Food Network Magazine

More Chicken Recipes:

BBQ Chicken
Southwestern Bbq Chicken Breast
Cajun Chicken Alfredo
Chicken-Zucchini Alfredo
Chicken Tetrazzini
Chicken Pot Pie

Save and Share Carolina-Style Barbecue Chicken Recipe

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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

Save and Share Buttermilk Baked Chicken Recipe

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan vegetable nut roast Recipe. Enjoy the Arabic Cuisine and  learn how to make Moroccan vegetable nut roast.

Ingredients

10 shallots
1 butternut squash
2 red peppers
1 medium aubergine
3tbsp olive oil
1tsp ground coriander
1tsp paprika
tsp cinnamon
2 cloves garlic, crushed
5cm (2in) piece of ginger
400g (13oz) can chickpeas, drained
handful coriander, chopped
125g (4oz) peeled almonds, toasted
125g (4oz) shelled pistachios
75g (3oz) butter, melted
1x 200g (7oz) packet filo pastry

Preparation

Heat the oven to Gas 4, 180°C, 350°F. Butter a 28cm (11in) loose-bottomed flan tin. Cut the shallots into wedges, deseed and dice the pumpkin, cut the red pepper into strips and dice the aubergine. Mix together with the olive oil, spices and garlic, toss well, place in the oven in a roasting tin and cook for 20 minutes.

Peel and finely dice the ginger and mix in a bowl with the chickpeas, chopped coriander, toasted almonds, and pistachios. Stir this mix into the roasted vegetables when they are cooked.

Lay two sheets of filo pastry in the flan tin. Use a pastrybrush to brush with melted butter. Add two more sheets and butter. Repeat until all are used.

Add roasted vegetables, then fold over the excess pastry in generous folds and crinkle. Brush with the remaining butter and place in the oven to bake for 40 minutes. Remove from oven, carefully remove from the tin and serve.
   
More Arabic Food Recipes:

Chicken Stew with Beans
Chicken Kabouli Interior Style
Tabbouleh with Chicken and Red Pepper
Chicken Shawarma
Brick Chicken with Apricot Couscous
Mutafaya

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Oven-Fried Chicken Milanese with Tomato-Onion Salad Recipe. Enjoy our collection of quick & easy recipes and learn how to make Oven-Fried Chicken Milanese with Tomato-Onion Salad.

Total Time: 1 hr 10 min
Prep 10 min
Cook 1 hr 0 min

Yield: 4 to 6 servings
Level: Easy

Ingredients

5 to 6 bone-in, skinless* chicken drumsticks (about 1 1/2 pounds total)
4 to 5 bone-in, skinless* chicken thighs (about 1 1/2 pounds total)
1 cup all-purpose flour
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 cups panko breadcrumbs
2/3 cup finely chopped fresh parsley leaves
1/4 cup olive oil
2 teaspoons lemon zest
5 large eggs, beaten thoroughly
2/3 cup finely grated Parmesan
1/2 medium red onion, halved lengthwise and sliced paper thin
1 pound grape, cherry, or sweet 100 tomatoes, halved (about 2 1/2 cups)
2 tablespoons freshly squeezed lemon juice

Directions

Heat the oven to 425F and arrange rack in the upper third. Set a rack on a foil lined baking sheet; set aside.

Combine flour, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper in a shallow bowl, mix until well combined; set aside. Combine Panko, 1/3 cup of the parsley, 3 tablespoons of the olive oil, 1 1/2 teaspoons of the salt, and all the lemon zest in a separate shallow bowl, and toss until evenly combined; and set aside. Whisk together eggs and cheese in a shallow bowl until evenly combined; set aside.

To coat chicken, dredge a piece in the flour mixture and shake off excess. Then dip into egg mixture, let excess drip off, and finally roll in the breadcrumbs, pressing to adhere as necessary. Place chicken piece on baking sheet and repeat with remaining chicken.

Bake until coating is golden and crispy, juices of chicken run clear when poked, and internal temperature is 160degreesF, about 40 to 45 minutes. Meanwhile, combine remaining 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, remaining 1/3 cup of the parsley, 1 tablespoon of the olive oil, all the red onion, all the tomatoes, and the lemon juice in a non-reactive bowl and toss to combine. Serve chicken topped with a bit of the tomato mixture.

*If you can't find skinless, bone-in chicken, by it with skin on and pull it off. To get a better grip, grasp skin with a paper towel and pull!

Recipe courtesy Aida Mollenkamp

More Chicken Recipes:

Crispy Baked 'Fried' Chicken
Buttermilk Baked Chicken
Carolina-Style Barbecue Chicken
BBQ Chicken
Southwestern Bbq Chicken Breast
Cajun Chicken Alfredo

Save and Share Oven-Fried Chicken Milanese with Tomato-Onion Salad Recipe

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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 Chicken with samfaina Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken with samfaina.

A vibrant and robust Catalan classic. I've adapted this dish from a recipe by food writer Coleman Andrews. I prefer cooking the eggplant over an open flame to give it a touch of smokiness and depth; it can be done in the oven as well. The chicken is first roasted in the oven and then the samfaina is added to the pan to combine flavours. 

Ingredients

Chicken

1 free range chicken, cut in 4 pieces
Salt and freshly ground pepper
1 tsp chilli flakes
100mL extra virgin olive oil
Juice of 1 lemon
Extra virgin olive oil to finish
1 tbsp chopped parsley

Samfaina

2 medium eggplants
2-3 tbsp olive oil
1 large onion, thinly sliced
2 cloves of garlic, crushed
2 anchovy fillets
2 medium zucchini, cut into 1.5cm dice
3 small capsicums
(2 red, 1 green), roasted, peeled and cut into strips
4 tomatoes, seeded and roughly chopped

Method

For chicken: Preheat oven to 200C.

Season chicken pieces with salt, pepper and chilli and drizzle with extra virgin olive oil. Roast for 1 hour or until golden brown.

For samfaina: While chicken is roasting, make the samfaina. Turn eggplants frequently over an open gas flame until charred all over. Try not to break the skin as you turn them. Remove to a plate to cool slightly. Half eggplants, scoop out the flesh and cut into strips, avoiding charred skin.

Heat the oil in a heavy-based pan and add the onion and garlic. Cook for a few minutes until softened and golden. Add the anchovies, zucchini and capsicum, season with salt and pepper and cook over a low heat for 10 minutes, then add the tomatoes and cook a further 5 mins. Add eggplant, remove from heat and season to taste.

When the chicken is done, remove from oven and add the samfaina to the roasting pan with the chicken and stir to combine all the juices and flavours. Return pan to oven to cook a further 5 mins.
To serve

Drizzle with lemon juice, extra virgin olive oil and finish with chopped parsley.

Serve hot or warm.

Serves 4-6.

Author: Bridgette Hafner Wednesday July 25, 2007 Spanish, 45 mins plus, Contemporary, Dinner

More Chicken Recipes:

Oven-Fried Chicken Milanese with Tomato-Onion Salad
Crispy Baked 'Fried' Chicken
Buttermilk Baked Chicken
Carolina-Style Barbecue Chicken
BBQ Chicken
Southwestern Bbq Chicken Breast

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Slow-baked Moroccan lamb with broad beans Recipe. Enjoy the Arabic Cuisine and  learn how to make Slow-baked Moroccan lamb with broad beans.

Costs: £2.13
Takes: 2hrs 15mins
Serves 4

Ingredients

1 lean shoulder of lamb
2tbsp olive oil
1 clove garlic, crushed and diced
1 red chilli, diced
5cm (2in) fresh ginger
2 onions, thickly sliced
1 red pepper, cut into strips
pinch saffron
1tsp cinnamon
½tsp paprika
3 preserved lemons
200ml (7fl oz) water
275g (9oz) broad beans, peeled

Preparation

Heat oven to Gas 4, 180°C, 250ºF. Trim meat into cubes, removing excess fat and skin.

In an ovenproof dish, sauté lamb in oil until lightly browned. Remove and put garlic, chilli, ginger, onions and pepper into dish. Sauté gently for 6 minutes, then return lamb to dish.

Add the other spices, lemons and water and mix well. Put in oven and cook for 1½ hours.

Remove from oven, add broad beans. Stir through and cook for a further 15 minutes. Serve with couscous.

More Arabic Food Recipes:

Easy lemon chicken tagine
Moroccan vegetable nut roast
Chicken Stew with Beans
Chicken Kabouli Interior Style
Tabbouleh with Chicken and Red Pepper
Chicken Shawarma

Save and share Slow-baked Moroccan lamb with broad beans recipe

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

Ingredients

1tbsp stir-fry or vegetable oil
500g chicken breast fillets, sliced
2 carrots cut into thin sticks
1 red pepper, deseeded and sliced
150g broccoli florets
250g baby corn and sugarsnap peas
2.5cm piece root ginger, peeled and finely chopped
1 clove garlic, crushed
400g pack Ready To Wok Thai Ribbon Noodles
100ml chicken stock
3tbsp sweet chilli dipping sauce
3tbsp chopped fresh coriander

Preparation

Heat the oil in a large wok or frying pan. Add the chicken and stir-fry for 8 minutes. Add the carrots, peppers and broccoli and stir-fry for 4 minutes.

Cut the baby corn in half and add to the wok with the sugarsnap peas, ginger and garlic. Stir-fry for 3 minutes. Finally, add the noodles, stock, chilli sauce and coriander and mix well.

More Chicken Recipes:

BBQ chicken and chorizo salad
Oven-Fried Chicken Milanese with Tomato-Onion Salad
Crispy Baked 'Fried' Chicken
Buttermilk Baked Chicken
Carolina-Style Barbecue Chicken
BBQ Chicken

Save and Share Gingered chicken noodles recipe

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