Best Chicken With Apple Gravy Rice Pilaf And Green Beans Recipes

ONE-TRAY CHICKEN WITH RICE PILAF

One-Tray Chicken with Rice Pilaf image

Provided by Michael Symon : Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 bone-in chicken thighs, breasts or legs (you can also use pork chops, tenderloins, T-bone steaks, etc.)
4 cloves garlic
2 sweet potatoes or any other kind of potato or root vegetable, cut into quarters or large chunks
1 lemon, cut into quarters
1 onion or fennel bulb, leek or cabbage, cut into quarters or large chunks
1/4 cup olive or other oil
1 tablespoon sturdy herb, such as rosemary, thyme, etc., optional
1 tablespoon of your favorite spice mix (I'm going with Old Bay seafood seasoning for this one)
1 cup long-grain white or brown rice
1 tablespoon olive or other oil
1/2 cup diced onion
2 cups stock or water
Salt

Steps:

For the chicken: Preheat the oven to 450 degrees F.
Put the chicken, garlic, potatoes, lemon, onion, oil, herb and spice mix in a large bowl and toss thoroughly to coat everything.
Spread the mixture on a sheet tray and cook until the chicken is cooked through to 160 degrees F, about 30 minutes. Cook pork to 150 degrees F and beef to desired doneness, 125 degrees F for medium rare.
For the rice pilaf: Meanwhile, heat a small saucepan over medium heat. Add the rice and oil and toast the rice for 1 minute. Add the onion and cook, stirring, 1 minute more. Add the stock or water and a pinch of salt and bring to a simmer. Cover and simmer until the liquid is absorbed, about 18 minutes. Shut off the heat and let the pilaf sit for a couple of minutes. Fluff with a fork and serve with the chicken and vegetables.

SEARED CHICKEN BREAST WITH RICE PILAF

Seared Chicken Breast with Rice Pilaf image

Provided by Anne Burrell

Categories main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 16

Ingredients

4 cloves garlic, minced
2 sprigs rosemary, stems removed and finely chopped
Zest and juice of 2 lemons
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt
Crushed red pepper flakes
2 airline chicken breasts, skin on
1 tablespoon all-purpose flour
1 1/2 cups chicken stock
Cooked green beans, for serving, optional
Chopped chives, for serving, optional
2 tablespoons extra-virgin olive oil
1 shallot, finely diced
Kosher salt
1 cup long-grain rice
2 cups chicken stock

Steps:

For the chicken: Preheat the oven to 400 degrees F. In a small bowl, combine the garlic, rosemary, lemon zest, 2 tablespoons of the olive oil a pinch of crushed red pepper and kosher salt to taste. Set aside.
Pat the chicken skin dry and season liberally with kosher salt. Heat a large saute pan with the remaining 1/4 cup olive oil over medium-high heat. Place the chicken skin-side down into the pan and reduce the heat to medium. Cook until the chicken is golden brown and crispy, 4 to 5 minutes. Flip the chicken and continue to cook until golden on the other side, 3 to 4 minutes. Remove the chicken to a sheet tray lined with a wire rack. Reserve the pan that the chicken was cooked in, including the fat. Brush the chicken with the rosemary and garlic mixture. Transfer to the oven and bake for 10 to 12 minutes or until the internal temperature reaches 165 degrees F.
Heat the pan that the chicken was cooked in over medium heat. Add the flour to the pan and stir with the fat to create a roux; cook for 2 minutes. Whisk in the chicken stock and a pinch of salt, then cook until the sauce has thickened, 5 minutes.
For the pilaf: Add the olive oil to a medium saucepan and turn on the heat to medium-high. Add the shallot, season with salt and cook until soft and translucent, 5 to 7 minutes. Add the rice and stir to toast for 2 minutes, ensuring the olive oil and shallot have fully coated the rice. Add the chicken stock and kosher salt. Bring to a boil, then cover, reduce to a simmer and cook until the rice is tender, 15 to 20 minutes. Fluff with a fork.
To serve: Plate a scoop of the rice, sliced chicken and gravy. Serve with green beans and garnish with chives if using.