Best Cecily Brownstones Broiled Chicken Recipes

CECILY BROWNSTONE'S BROILED CHICKEN

Cecily Brownstone's Broiled Chicken image

Cecily Brownstone was a food writer who wrote many cookbooks. This is an easy recipe with a butter spice blend applied to the chicken and then broiled. You can use a whole chicken cut up or just the parts on the bone that you prefer.

Provided by Oolala

Categories Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 1/2 lbs roasting chickens, cut into 8 pieces, skin on
1/4 cup butter, a half stick
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon paprika
1/2 teaspoon curry powder
1 garlic clove, peeled and crushed

Steps:

Preheat broiler.
Cream the butter with the remaining ingredients and spread the underside of the chicken with half the mixture.
Broil the chicken, seasoned side up, until brown.
Turn and spread the other side with the remaining butter mixture.
Continue broiling until brown and cooked through, about 45 minutes, basting occasionally with the drippings.

Nutrition Facts : Calories 503.4, Fat 40.8, SaturatedFat 15.6, Cholesterol 164.2, Sodium 807.9, Carbohydrate 0.8, Fiber 0.4, Sugar 0.1, Protein 31.8

COUNTRY CAPTAIN CHICKEN

Country Captain Chicken image

Provided by Molly O'Neill

Categories dinner, main course

Time 1h10m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/4 cup flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 broiler chicken, about 3 1/2 pounds, cut into 12 pieces
1/4 cup butter
1 medium-size onion, diced
1 medium-size green pepper, cored, seeded and diced
1 clove garlic, peeled and crushed
1 1/2 teaspoons curry powder
1/2 teaspoon dried thyme
1 16-ounce can stewed tomatoes
3 tablespoons currants
1/3 cup blanched toasted almonds

Steps:

Combine flour, salt and pepper in a large bowl. Coat chicken pieces with flour and place on waxed paper. In a large skillet over medium heat melt butter, then add chicken and cook until evenly browned. Remove with slotted spoon and set aside.
Preheat oven to 350 degrees.
Reduce skillet heat to low. Add onion, green pepper, garlic, curry powder and thyme to skillet. Scrape bits from bottom of pan. Add tomatoes, and return chicken to skillet.
Bake uncovered for 25 minutes, then add currants and cook 5 minutes more, or until chicken is cooked. If sauce gets too thick, thin with 1/4 cup of water. Serve with almonds and steamed rice.

Nutrition Facts : @context http, Calories 831, UnsaturatedFat 34 grams, Carbohydrate 22 grams, Fat 58 grams, Fiber 5 grams, Protein 55 grams, SaturatedFat 20 grams, Sodium 906 milligrams, Sugar 10 grams, TransFat 1 gram