Best Birthday Chicken Recipes

BIRTHDAY CHICKEN image

Yield 6

Number Of Ingredients 11

6 boned & skinned chicken breasts
6 chile strips(can use frozen chopped chile, drained)
4 chopped shallots (can use 1 medium sweet onion)
1/2 lb Monterey Jack cheese, sliced
1 cup Half & Half
8 Tbs butter (1/2 cup)
1/2 cup madeira or port
2 Tbs whiskey
1 large tomato, peeled, seeded & chopped
Seasoned flour (1 cup flour, 1 Tbs cumin, salt & pepper to taste)
1/2 cup Italian parsley, chopped (Note: reserve some parsley for garnish at the end)

Steps:

Seasoned flour: blend flour, cumin, salt & pepper in shallow wide dish. Melt all butter in skillet. Lightly dredge chicken breasts in seasoned flour. Cook chicken breast over medium heat until partially cooked (golden on the outside & slightly pink in the middle) After removing chicken breasts from skillet, deglaze pan with madeira or port. Add whiskey, shallots or onions, & Half & Half. Simmer on low until sauce has thickened. Remove from heat. Add chopped tomatoes, chopped chile, & chopped parsley to the cream sauce. Correct seasonings (salt & pepper) to taste. Carefully cut a pocket into the side of each chicken breast. Stuff each breast with slices of cheese, chile strip (or chopped chile). Place each chicken breast, with the open side up in a semi-upright position in a buttered casserole dish. NOTE: At this time, the sauce & chicken can be refrigerated until 20 minutes before serving time. Preheat oven to 350 degrees. Bake chicken breasts for 20 minutes or until done. While chicken is baking, reheat sauce over low heat. Remove chicken to platter or keep in casserole dish. Cover chicken breasts with heated sauce & garnish with the reserved chopped parsley.

Happy Birthday Stacey Fried Chicken image

Provided by Guy Fieri

Categories main-dish

Time 13h20m

Yield 8 servings

Number Of Ingredients 23

2 tablespoons olive oil
1 cup chopped yellow onion
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
12 cloves garlic
4 quarts water
1/2 cup sugar
2/3 cup kosher salt
1 cup white wine
1/2 cup honey
4 tablespoons black peppercorns
2 quarts ice
2 whole fryers, cut into 8 pieces each
6 cups all-purpose flour
4 tablespoons dried marjoram
2 tablespoons dried tarragon
2 tablespoons freshly cracked black pepper
2 tablespoons granulated garlic
2 tablespoons granulated onion
6 cups buttermilk
1 quart peanut or canola oil
Salt
Special Equipment: Large cast iron skillet or heavy skillet, for frying

Steps:

To make the brine: In a large stockpot, over medium-high heat, heat oil and sweat the onions, peppers and garlic until just softened, 4 to 5 minutes. Add water, sugar, salt, wine, honey and peppercorns and bring to a boil. Remove from heat, let cool 15 minutes then add ice to cool completely. Submerge chicken pieces into brine and refrigerate for 4 to 12 hours.
Remove chicken from brine, rinse and pat dry. In a small bowl, combine the flour and spices. Divide mixture between 2 shallow bowls. Pour buttermilk in a separate bowl. Dredge chicken pieces in flour, then buttermilk, then dredge in second bowl of flour. Set pieces on a baking sheet fitted with a wire rack and let chicken rest 15 minutes. Meanwhile, heat oil in a skillet to 350 degrees F. Add the chicken carefully, cooking in batches, if necessary. Do not overcrowd pan. Cook chicken until golden brown and cooked through, about 20 minutes, turning pieces as they brown. Remove to a paper towel-lined plate and immediately season with salt and serve.