Best Firehouse Chicken Recipes

FIREHOUSE CHICKEN

Steps:

• Purée garlic, vinegar, olive oil, salt, parsley, paprika, pepper, and 1/2 cup vegetable oil in a blender until smooth. Place chicken in a large resealable plastic bag and pour marinade over. Seal bag and chill chicken 1-3 days.
• Remove chicken from marinade and pat dry with paper towels. Let sit uncovered at room temperature 1 hour.
• Preheat oven to 400°F. Heat remaining 1/2 cup vegetable oil in a large cast-iron skillet over medium heat. Place 1 chicken half, skin side down, in skillet, set another skillet or heavy pot on top, and add a couple of cans to weigh it down. Cook until skin is browned and crisp, 15-20 minutes. Transfer chicken to a wire rack set inside a rimmed baking sheet. Repeat with remaining chicken half.
• Roast chicken in oven, skin side up, until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 20-25 minutes. Transfer to a cutting board and let rest 15 minutes before slicing.

CHICKEN MARINADE (FIREHOUSE) RECIPE

Steps:

• combine and pour over chicken; marinate 24 hours+

BRONX FIREHOUSE STUFFED CHICKEN BREASTS

Steps:

• Pound chicken breasts flat. Saute spinach in olive oil and garlic powder for 4 minute (I use fresh chopped garlic) Spread spinach equally over chicken breasts. Sprinkle 1/4 cup feta cheese over each. Roll chicken breasts closed and seal firmly with toothpicks. Slightly brown chicken breasts on all sides in butter. Place breasts in ungreased baking dish with tight lid and bake covered for 1 hour at 350 degrees. (do not add liquid; will make its own).
• Gravy.
• Saute mushrooms in butter. Add flour, stirring until well coated. Add chicken broth from baking dish and simmer until thickens. Pour over chicken breasts to serve.
• Great served with rice to soak up the gravy.

FIREHOUSE HONEY-MUSTARD CHICKEN

Steps:

• Pound chicken breasts to approximately 1/2 -inch thickness. Place in large ZipLoc bag, pour in worcestershire sauce, & marinade in fridge for 1-2 hours.
• Put bacon in large skillet, Saute until crisp. Remove, crumble, & set aside.
• In same skillet, saute onions & mushrooms for 5 mins., until slightly browned. Remove & set aside.
• Preheat oven to 350 degrees.
• (Honey-Mustard Dressing)-In mixing bowl, place Dijon mustard, mayonnaise & honey. Mix well. Set aside.
• Saute chicken in skillet(w/bacon drippings) 4-5 minutes on each side until lightly browned. Remove & place on 13 x 9 baking pan.
• Spread generous amount of dressing over chicken breasts, top with sauteed onion, mushroom & bacon. Sprinkle good amount of Monterey Jack cheese over top.
• Bake in 350 degree oven for 15-20 mins., until cheese melts. Remove from oven.
• Top with chopped fresh parsley and serve.

FIREHOUSE CHICKEN STEW

Steps:

• In a large bowl, whisk together 1 cup of flour, 1 tablespoon salt, and 1 teaspoon black pepper.
• Add the chicken, and toss well to evenly coat.
• Heat 1/2 cup olive oil over medium-high heat in a wide 20-quart heavy-bottomed pot.
• Add half of the chicken, and brown, turning once, until lightly golden, about 10 minutes.
• Using a slotted spoon, transfer chicken to a large bowl.
• Add remaining 1/4 cup oil to the pot and brown remaining chicken; transfer to the bowl and set aside.
• Add the onions, peppers, carrots, celery, garlic, thyme, and bay leaves to the pot, and season well with salt and pepper.
• Cook, stirring frequently, until softened, about 8 minutes.
• Add ale and bring to a simmer, scraping the brown bits off the bottom of the pan with a wooden spoon.
• Add potatoes, okra, chicken stock, tomatoes and their liquid, corn, and red pepper flakes, and bring the mixture to a boil.
• Add reserved chicken, reduce heat to maintain a simmer, cover, and cook until vegetables and chicken are tender and cooked through, about 25 minutes.
• In a small bowl, whisk remaining 1/2 cup flour together with the milk until smooth.
• Stir mixture into the stew and return to a simmer.
• Cook until very thick, 2 to 3 minutes. Re-season with salt and pepper.
• Stir in the parsley and lemon juice.
• Serve with a dash of hot sauce, if desired.

FIREHOUSE BBQ CHICKEN SAUCE RECIPE - (4/5)

Steps:

• Place all ingredients into saucepan and bring to a boil until butter is melted. Let cool. Marinade chicken overnight before grilling.

JEN'S FIREHOUSE CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 325 degrees F, and lightly grease a 9inch x 13inch baking pan.
• In a small bowl, toss the grated cheese together and set aside.
• In a large frying pan, heat the oil over medium heat. Add onion and saute until soft.
• Stir in the green chilis, soup and half the cheese.
• Cook, stirring constantly, over medium-low heat until the cheese melts.
• Line the bottom of the prepared baking pan with 9 of the tortilla wedges
• Spead evenly with 1/2 cup of salsa
• Cover evenly with 2 cups of chicken, then 1/2 the cheese sauce
• Repeat the layers: first the remaining tortilla wedges, then salsa, then chicken, then cheese sauce.
• Top with the remaining shreded cheese.
• Bake uncovered at 325 degrees for 50 mintues or until hot and bubbly.
• Let stand on a wire rack for about 10 minutes.