Best Chicken Georgia Recipes

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BRUNSWICK STEW GEORGIA STYLE ( CHICKEN & PORK )



Brunswick Stew Georgia Style ( Chicken & Pork ) image

Make and share this Brunswick Stew Georgia Style ( Chicken & Pork ) recipe from Food.com.

Provided by johnvac52

Categories     Stew

Time 2h20m

Yield 3 1/2 Quarts

Number Of Ingredients 19

4 celery ribs
2 carrots
1 medium onion
1 whole chicken
2 quarts water
2 teaspoons salt
1 teaspoon black pepper
1 lb shredded pork
3/4 cup barbecue sauce
1/2 cup ketchup
1/4 cup Worcestershire sauce
2 cups peeled and chopped potatoes
1 (10 ounce) package frozen lima beans, thawed
1 (16 ounce) package frozen whole kernel corn, thawed
1 (16 ounce) package frozen white shoepeg corn, thawed
1 cup mirepoix (diced Celery, Carrot and Onion sauted in butter)
1 bay leaf
1 (28 ounce) can whole tomatoes
hot sauce

Steps:

  • Cut celery, carrots, and onion in half; combine vegetables, chicken and next 3 ingredients in a large stockpot.
  • Bring mixture to a boil; reduce heat and simmer 1 hour or until chicken is very tender.
  • Bone and shred chicken.
  • Pour broth through a wire mesh strainer into a bowl, discarding vegetables; return broth to stockpot and add remaining ingredients.
  • Bring to a boil, reduce heat and simmer for 1 hour or desired thickness.
  • Remove and discard bay leaf.

Nutrition Facts : Calories 1691, Fat 75.9, SaturatedFat 21.9, Cholesterol 387.4, Sodium 2853, Carbohydrate 138.3, Fiber 19.4, Sugar 35.9, Protein 120.2

ROASTED CHICKEN ROULADE WITH AMERICAN TRIPLE CREAM AND GEORGIA HAM



Roasted Chicken Roulade with American Triple Cream and Georgia Ham image

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

1/4 cup clover honey
1/4 cup Dijon mustard
1/4 cup whole-grain mustard
2 heaping tablespoons drained prepared horseradish
Kosher salt and freshly ground black pepper
1/4 cup canola oil, plus more for drizzling
1 clove garlic, chopped into a paste
Pinch of red chile flakes
4 ounces baby arugula
Four 6-ounce boneless, skinless chicken breasts
8 paper-thin slices country ham or prosciutto
8 ounces triple-cream cheese, such as Red Hawk
2 tablespoons unsalted butter
Micro arugula, for garnish

Steps:

  • For the mustard sauce: Whisk together the honey, Dijon mustard, whole-grain mustard and horseradish in a small bowl and season with salt and pepper. Cover and let sit to allow the flavors to meld while you make the chicken.
  • For the chicken roulade: Preheat the oven to 400 degrees F.
  • Heat 2 tablespoons of the canola oil over low heat in a large saute pan. Add the garlic and red chile flakes and cook for 30 seconds. Increase the heat, stir in the baby arugula, season with salt and pepper and cook until just wilted, about 2 minutes. Set aside.
  • Drizzle the chicken breasts with a little oil and thinly pound between 2 sheets of parchment paper or plastic wrap. Put the breasts on a flat surface skin-side down, and sprinkle the top sides with salt and pepper. Place 2 slices of the ham on each breast; spread 2 ounces of the cheese over the ham and then top with one-quarter of the arugula in the center. Roll the breasts tightly and tie with butcher's twine. Sprinkle the roulade with salt and pepper.
  • Heat a large ovenproof saute pan over high heat. Add the remaining 2 tablespoons oil and cook until it begins to shimmer. Put the rolls in the pan seam-side up and add the butter. Cook until golden brown on all sides, about 3 minutes. Transfer the pan to the oven and continue cooking until the breasts are just cooked through and the cheese has melted, 4 to 5 minutes.
  • Remove the rolls to a plate and let rest 5 minutes before slicing. Serve with the mustard sauce and topped with a bit of micro arugula.

GEORGIA CHICKEN WITH PEACH SAUCE



Georgia Chicken With Peach Sauce image

From Ontario Chicken Lover (Wing Magazine). The picture looked so scrumptious I had to try it. If you think it is strange, or you won't like this (as I thought) I would recommend trying this anyway. My girls gobbled it up, and my husband loved it as well. We served it with white rice.

Provided by Steph_40135

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

4 skinless chicken breasts, bone-in or 8 chicken thighs
1/2 cup flour, seasoned with
salt and pepper, to taste (remove and reserve 2 TBSP for sauce)
2 tablespoons olive oil or 2 tablespoons canola oil
1 (28 fluid ounce) can sliced peaches
1 cup orange juice
3 tablespoons brown sugar
2 tablespoons vinegar
1 teaspoon dried basil leaves or 2 tablespoons chopped fresh basil
1 teaspoon fresh ginger, minced
1 teaspoon nutmeg
1 -2 clove garlic, minced

Steps:

  • Dredge chicken in seasoned flour, shake off and lay on wire rack to dry, abot 10 minutes.
  • Heat oil in deep sided saute pan, until it is quite hot.
  • Cook chicken, turning to brown evenly, about 3-5 minutes.
  • Remove chicken to paper towel to drain.
  • There should be 1 TBSP of oil in pan, if not, add a little more.
  • Reduce heat to medium and whisk reserved peach and orange juices until smooth.
  • Stir in remaining ingredients, bring to a boil, cook 3 minutes.
  • Add chicken to pan, cover and continue to cook until chicken is longer pick in center, about 25 minutes.
  • Add peach slices and heat through.

GOOD OLE' DOWN HOME IN GEORGIA SOUTHERN FRIED CHICKEN



Good Ole' Down Home in Georgia Southern Fried Chicken image

Make and share this Good Ole' Down Home in Georgia Southern Fried Chicken recipe from Food.com.

Provided by 2Bleu

Categories     Whole Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

chicken, cut up
garlic powder
salt and pepper
buttermilk (or heavy cream or half and half)
lard, for frying (about 1-2 cups, you can substitute with vegetable shortening)
flour, for dredging

Steps:

  • Place cut up chicken in a large bowl. Season with garlic powder, salt, and black pepper. Toss to coat. Add buttermilk, again tossing to coat. Set aside (you can cover and refrigerate overnight).
  • Place lard and bacon grease into a large deep cast-iron skillet or dutch oven (you only need about an inch of melted oil). Set on stovetop over medium-high heat and get oil temperature to 350°F.
  • Place flour into a plastic grocery bag. Shake excess buttermilk from a piece of chicken and place into bag of flour. Coat chicken with flour. (A simple method is to hold sides of bag and steadily and gently roll back and forth like cleaning a bowling ball.).
  • Dip an edge of the floured piece into the lard; if it sizzles, it's ready. Begin to flour remaining pieces and carefully place them into the pan/dutch oven.
  • Repeat until the pan is full or all pieces are used. (A whole chicken generally requires two batches and you may need to add just a small amount more of lard for second batch). Cover pot with lid and simmer for 5-7 minutes.
  • Turn chicken over, cover and simmer again for 5-7 minutes. Remove lid and continue cooking until cooked through, or internal temperature of chicken reaches 175°F.
  • Transfer cooked pieces to a plate lined with paper towels or a baking rack with a towel underneath to catch the drippings. If desired, immediately give a light sprinkling of salt.

Nutrition Facts :

GEORGIA COUNTRY CAPTAIN CHICKEN



Georgia Country Captain Chicken image

Make and share this Georgia Country Captain Chicken recipe from Food.com.

Provided by Steve P.

Categories     Curries

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 16

8 boneless skinless chicken breast halves
1 cup flour
1 1/2 teaspoons salt, divided
1/2 teaspoon pepper
1 cup cooking oil
2 onions, finely chopped
2 green peppers, chopped
1 clove garlic, minced
1/2 teaspoon white pepper
3 teaspoons curry powder
32 ounces tomatoes
1 teaspoon chopped parsley
1/2 teaspoon ground thyme
3 tablespoons currants
1/4 lb almonds, toasted
2 cups cooked rice

Steps:

  • In large plastic bag, mix together flour, 1 teaspoon of the salt and pepper; add chicken, one piece at a time, shaking to coat.
  • In large fry pan, place oil and heat to medium temperature.
  • Add chicken and cook, turning, about 15 minutes or until brown on all sides.
  • Remove chicken from pan and keep warm.
  • In same fry pan, place onions, green pepper and garlic; stir-fry about 5 minutes, or until onion is golden brown.
  • Add remaining 1/2 teaspoon of the salt, white pepper, curry powder, tomatoes, chopped parsley and thyme.
  • In large baking dish, place chicken.
  • Pour tomato mixture over chicken (if sauce doesn't cover chicken, add a little water to fry pan to loosen pan drippings and pour over chicken).
  • Place in 375F.
  • oven and cook about 45 minutes or until fork can be inserted in chicken with ease.
  • Remove chicken and place on large serving platter with hot, fluffy rice.
  • Stir currants into tomato mixture and spoon over rice.
  • Sprinkle chicken with almonds and serve with chutney as an accompaniment.

PAULA DEEN'S CHICKEN GEORGIA



Paula Deen's Chicken Georgia image

This is another Paula Deen recipe. We saw her cook it last night on T.V. and had to try it. Of course, like all her recipe's it was good and it will be a regular at our house.

Provided by KTLynn

Categories     Chicken Breast

Time 25m

Yield 4 chicken breast, 4 serving(s)

Number Of Ingredients 7

1/4 cup butter
4 boneless skinless chicken breast halves
1 cup fresh sliced mushrooms
2 tablespoons minced shallots
1/4 teaspoon salt
1/4 teaspoon pepper
4 ounces grated mozzarella cheese

Steps:

  • Melt butter over medium heat. Add mushrooms and shallots and sprinkle with salt and pepper. Cook 10 minutes.
  • Add chicken and cook 10 minutes on each side or until tender.
  • Transfer chicken to platter and sprinkle with grated cheese. Top with mushroom mixture. Cook and let stand 5 minutes or until cheese melts.

Nutrition Facts : Calories 324, Fat 19.4, SaturatedFat 11.4, Cholesterol 121.3, Sodium 483, Carbohydrate 2, Fiber 0.2, Sugar 0.6, Protein 34.3

BRUNSWICK STEW GEORGIA STYLE ( CHICKEN & PORK ) RECIPE



Brunswick Stew Georgia Style ( Chicken & Pork ) Recipe image

Provided by bubbles7380

Number Of Ingredients 19

4 celery ribs
2 carrots
1 medium onion
1 whole chicken
2 quarts water
2 teaspoons salt
1 teaspoon black pepper
1 lb shredded pork
3 ⁄4 cup barbecue sauce
1 ⁄2 cup ketchup
1 ⁄4 cup Worcestershire sauce
2 cups peeled and chopped potatoes
1 (10 ounce) package frozen lima beans, thawed
1 (16 ounce) package frozen whole kernel corn, thawed
1 cup mirepoix (diced Celery, Carrot and Onion sautéed in butter)
1 cup mirepoix (diced Celery, Carrot and Onion sauted in butter)
1 bay leaf
1 (28 ounce) can whole tomatoes
hot sauce

Steps:

  • Cut celery, carrots, and onion in half; combine vegetables, chicken and next 3 ingredients in a large stockpot. Bring mixture to a boil; reduce heat and simmer 1 hour or until chicken is very tender. Bone and shred chicken. Pour broth through a wire mesh strainer into a bowl, discarding vegetables; return broth to stockpot and add remaining ingredients. Bring to a boil, reduce heat and simmer for 1 hour or desired thickness. Remove and discard bay leaf. serve with cornbread

SPICY GEORGIA PEACH CHICKEN



Spicy Georgia Peach Chicken image

This is a favorite around my house and I didn't see it posted yet. Got it online from Hidden Valley Ranch Recipes.

Provided by apasquini30

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup hidden valley ranch spicy ranch dressing
4 boneless skinless chicken breasts, about 1-1/2 lbs
salt and pepper
2 tablespoons olive oil
1 tablespoon butter
1/2 cup light brown sugar
2 tablespoons prepared Dijon mustard
1 (16 ounce) can sliced peaches, drained & cut into chunks

Steps:

  • Sprinkle chicken breasts with salt and pepper. Sauté in olive oil about 5 minutes per side, or until center of chicken is no longer pink. Remove from skillet; reserve. In same skillet, melt butter and brown sugar. Stir in dressing and mustard. Return chicken to pan with peaches; coat thoroughly with sauce and heat through. Serve immediately.

GEORGIA PEACH CHICKEN SALAD



Georgia Peach Chicken Salad image

Make and share this Georgia Peach Chicken Salad recipe from Food.com.

Provided by MarraMamba

Categories     Chicken

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

4 -5 cups chicken, cooked
1 1/2 cups georgia peaches
1 cup celery, chopped
1 cup pecans
1 tablespoon tarragon leaf
1/2 cup mayonnaise

Steps:

  • Put in a large bowl and mix together.
  • Best served as a main meal.

Nutrition Facts : Calories 220.5, Fat 19.8, SaturatedFat 2.1, Cholesterol 5.1, Sodium 152.9, Carbohydrate 11.5, Fiber 2.6, Sugar 5.5, Protein 2.4

CHICKEN GEORGIA



Chicken Georgia image

By Paul Deen. This is good and simple. Serve it over rice, potatoes, or grits. I like to use seasoned salt and add some garlic powder to the chicken. It's also good with a splash of worchestershire sauce added to the mushrooms.

Provided by Punky Julster

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

4 tablespoons butter
4 boneless skinless chicken breasts
1 cup fresh mushrooms, sliced
2 tablespoons minced shallots
1/4 teaspoon salt
1/4 teaspoon pepper
4 ounces mozzarella cheese, fine shredded

Steps:

  • Melt butter over medium heat.
  • Add mushrooms and shallots and sprinkle with salt and pepper.
  • Cook 10 minutes.
  • Add chicken and cook 10 minutes on each side, or until no longer pink in the middle.
  • Transfer chicken to a platter and sprinkle with cheese.
  • Top with mushroom mixture.
  • Cover and let stand for 5 minutes or until cheese melts.

Nutrition Facts : Calories 329.3, Fat 21, SaturatedFat 11.7, Cholesterol 128.5, Sodium 563.2, Carbohydrate 2.1, Fiber 0.2, Sugar 0.7, Protein 32.1

CHICKEN GEORGIA



Chicken Georgia image

This is a delicious main dish that's really quick to fix. It's good with veggies or a salad and French Bread.

Provided by Donna Brown

Categories     Chicken

Number Of Ingredients 7

1/2 stick (4 tablespoons) butter
4 boneless chicken breasts (or a package of chicken tenders)
1 c mushrooms
2 Tbsp shallots (or green onions with tops)
4 oz mozzarella cheese
salt and pepper to your taste
seasoning salt

Steps:

  • 1. Season chicken with seasoning salt and let set about 15 minutes. Meanwhile, melt butter in frying pan. Saute mushrooms and onions/shallots; add salt and pepper. Cook about 10 minutes. Remove onions/mushrooms from pan and set aside. Add chicken to pan and cook about 10 minutes on each side (it won't take as long for chicken tenders). When chicken is done, cover chicken with onions/mushrooms. Top with cheese and let it melt on top of chicken mixture. If you have some of the liquid left in pan, spoon over chicken or dip some toasted French bread in it.

GEORGIA MOP BBQ SAUCE FOR CHICKEN



Georgia Mop BBQ Sauce for Chicken image

Make and share this Georgia Mop BBQ Sauce for Chicken recipe from Food.com.

Provided by Anita Harris

Categories     Sauces

Time 1h

Yield 1 serving(s)

Number Of Ingredients 7

1 quart apple cider vinegar
1 pint catsup
2 cups prepared mustard
Tabasco sauce
black pepper
cayenne pepper
1 lb butter, melted (do not use margarine)

Steps:

  • Combine vinegar, catsup, mustard and tabasco sauce in a medium-size saucepan.
  • Bring to a boil and add seasonings to taste.
  • Blend in melted butter, stirring well and turn heat to low, keeping mixture warm.
  • Using a basting brush or basting mop, swab the chicken with the sauce when it comes in hot from the pit or grill.
  • Makes 2-1/2quarts.

Nutrition Facts : Calories 4247.8, Fat 385.6, SaturatedFat 234.2, Cholesterol 976.1, Sodium 13567.6, Carbohydrate 167.5, Fiber 17.4, Sugar 126.7, Protein 31.9

GEORGIA'S CHICKEN



Georgia's Chicken image

I got this recipe off a Paula Deen's cooking show. I didn't like the way the chicken cooked in the mixture so I either cook the chicken separately or I use the chicken already grilled at the store.Then I add it to the mixture the last 4 minutes of cooking. Try it either way and it is really good.

Provided by Zelda Hopkins @Zelda51

Categories     Chicken

Number Of Ingredients 5

1/2 stick(s) butter
1/2 cup(s) chopped onion
2 cup(s) sliced mushrooms of your choice
6 large chicken breast halves, skinless and boneless
2 cup(s) mozzarella cheese

Steps:

  • Melt butter in skillet, add onions and mushrooms, Cook for 10 minutes. Season chicken and fry in mixture. This is where I change the recipe, I cook the chicken separately or use precooked grilled chicken and add to mixture the last 4 minutes of cooking. Then add mozzerella cheese and let melt. Enjoy.

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