CHICKEN IN GARLIC AND HERB SAUCE
This Chicken in Garlic and Herb Sauce features incredibly juicy chicken thighs in a simple and amazing garlic, herb and sherry sauce all in one pot.
Provided by Joanna Cismaru
Categories Main Course
Time 40m
Number Of Ingredients 9
Steps:
- Season the chicken on both sides with salt and pepper.
- Add the olive oil to a large saucepan or skillet and cook the chicken on both sides, for about 5 minutes per side or until golden brown.
- Remove the chicken from the saucepan and set aside.
- Add the garlic, thyme and oregano to the saucepan and cook until garlic gets aromatic. Add the sherry and chicken broth to the skillet to deglaze the pan, scraping up all the brown bits. Bring to a boil.
- Add chicken back to skillet and saucepan, reduce the heat to low and bring to a simmer. Cover and cook for another 20 minutes, until chicken is tender.
- Garnish with more fresh herbs if desired and serve warm.
Nutrition Facts : ServingSize 1 thigh, Calories 298 kcal, Carbohydrate 2 g, Protein 18 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 110 mg, Sodium 238 mg
GARLICKY HERB SAUCE FOR QUICK ROASTED CHICKEN
Steps:
- In a food processor, add the garlic and pulse until the garlic is chopped into small pieces. Add the olive oil, vinegar, salt, parsley, cilantro and chile and pulse until the herbs are chopped and it turns into a sauce. The sauce gets better the longer it sits, so allow it to sit and marry for at least 10 minutes.
GARLIC HERBED CHICKEN
Chicken is grilled with a garlic and tarragon mixture that will make your mouth water!
Provided by Lindsay Perejma
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for high heat and lightly oil grate.
- In a small bowl, whisk together garlic, dried tarragon, salt, ground black pepper and olive oil.
- Place each chicken breast half on a piece of foil large enough to cover the chicken. Brush chicken with the garlic mixture.
- Tightly seal chicken in the foil. Cook on the prepared grill approximately 40 minutes.
- Remove from grill. Discard foil and juices. Place unwrapped chicken on the grill. Brushing frequently with remaining garlic mixture and turning often, continue cooking 5 to 10 minutes per side, or to desired doneness.
Nutrition Facts : Calories 382.2 calories, Carbohydrate 2.9 g, Cholesterol 68.4 mg, Fat 28.6 g, Fiber 0.6 g, Protein 27.9 g, SaturatedFat 4.1 g, Sodium 370 mg, Sugar 0.1 g
GARLIC CHICKEN WITH HERBS
Pan-roasting garlic cloves turns them into rich, creamy deliciousness. This chicken is fantastic with crusty Italian bread or mashed potatoes on the side. -Kathy Fleming, Lisle, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, heat butter over medium-high heat; brown chicken on both sides. Remove from pan, reserving drippings., In same skillet, saute garlic in drippings over medium-high heat until light golden brown. Add wine and herbs; bring to a boil, stirring to loosen browned bits from pan. Cook until mixture is almost evaporated. Add broth and chicken; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads at least 170°, 10-12 minutes., To serve, spoon pan juices over chicken. Serve with rice.
Nutrition Facts : Calories 214 calories, Fat 12g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 487mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
CHICKEN WITH HERB SAUCE
"My grandmother gave me the recipe for these moist golden chicken breasts topped with a tangy butter sauce made with chives, parsley and basil," says Irene Cooney of Manheim, Pennsylvania. "It's simple but very good- our family loves it."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place the chicken breasts between two sheets of waxed paper; flatten evenly with a mallet. Sprinkle both sides with salt and pepper. In a large skillet, heat 1 tablespoon each of butter and oil; brown chicken over medium-high heat for about 6 minutes on each side or until juices run clear. Remove and keep warm., Stir broth, chives, parsley, lime juice, basil, mustard and remaining butter and oil into drippings; cook and stir until butter is melted. Serve over chicken.
Nutrition Facts : Calories 237 calories, Fat 15g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 556mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.
COLD POACHED CHICKEN WITH CHINESE GARLIC SAUCE
Categories Scotch Chicken Garlic Ginger Poach Quick & Easy Lunch Summer Chill Sesame Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 2
Number Of Ingredients 15
Steps:
- Poach chicken: In a 1 1/2-quart saucepan bring water to a boil with gingerroot, Scotch, and salt to taste. Add chicken and simmer, covered, 12 minutes, or until just cooked through. Transfer chicken with tongs to a bowl and chill, covered, 20 minutes.
- Make sauce while chicken is cooling: In a bowl stir together sauce ingredients until sugar is dissolved.
- Halve chicken and cut across grain into thin slices. Spoon sauce over chicken and sprinkle with coriander.
CLASSIC POACHED CHICKEN IN CREAM SAUCE (POULE AU POT)
Provided by Frederic Van Coppernolle
Categories dinner, main course
Time 1h20m
Yield Serves 4 to 6
Number Of Ingredients 14
Steps:
- Spread the carrots and leeks across the bottom of a large soup pot. Season the chicken with salt and pepper to taste and add to the pot. Add the onions, turnips, garlic and bouquet garni. Add water to cover and bring to a boil. Reduce the heat to low and simmer, partly covered, until a leg pulls easily away from the body, about 1 hour.
- Transfer the chicken to a cutting board and remove the skin. Detach the legs and wings and separate the drumsticks from the thighs. Remove the breast, discard the bones and slice the meat thinly. Cover and keep warm.
- Transfer all the vegetables in the pot to a bowl; cover and keep warm. Discard the bouquet garni. Return the pot to high heat and boil until the broth is reduced by half. In a small saucepan over low heat, melt the butter, then whisk in the flour; do not allow to brown. Gradually whisk in 1 cups of the broth, allowing the mixture to thicken. Whisk in the cream and bring to a simmer. Remove from the heat and stir in the lemon juice. Season with salt and pepper to taste.
- To serve, place a bed of rice or noodles in a large, deep serving dish. Top with the vegetables and then the chicken. Spoon the sauce over the top and garnish with chives. Serve immediately.
Nutrition Facts : @context http, Calories 570, UnsaturatedFat 20 grams, Carbohydrate 23 grams, Fat 37 grams, Fiber 5 grams, Protein 37 grams, SaturatedFat 14 grams, Sodium 1141 milligrams, Sugar 9 grams, TransFat 0 grams
POACHED CHICKEN WITH TARRAGON CREAM SAUCE
This is a classic dish that I made in my basic culinary class. I thought it was delicious, so I decided to share. Enjoy!
Provided by SaffronMeSilly
Categories Chicken
Time 25m
Yield 8 chicken breasts, 8 serving(s)
Number Of Ingredients 10
Steps:
- Trim any rib meat and fat from the breasts. Cut breasts into 2 pieces, removing strip of cartilage that joins halves.
- Select a pan that will just hold the breasts when they are placed close together.
- Season both sides of chicken breasts with salt and white pepper, arrange them presentation side up.
- Add wine, chicken stock, bay leaf, thyme, and dried tarragon.
- Cut a piece of parchment paper to fit the pan you are using, rub butter on it. Place it butter side down on top of chicken mixture.
- Bring liquid to a simmer and reduce the temperature to just below simmering (this is poaching temperature).
- Allow chicken to cook through (about 7 minutes or until no longer pink in the middle). Remove chicken from pan.
- Turn temperature up until remaining liquid is boiling. Allow to reduce for a minute or two.
- Meanwhile mix 1 oz of butter and 1 oz of flour into a paste (this is called beurre manie).
- Once the liquid in the pan has reduced a little, whisk in the beurre manie, and bring back to a boil.
- Once liquid has thickened, add cream, and continue whisking until desired thickness.
- Strain liquid through cheese cloth, and serve over chicken breasts, with a sprig of tarragon.
ROASTED GARLIC-GLAZED CHICKEN WITH LEMON-HERB SAUCE
Recipe courtesy From Emeril's Kitchens, by Emeril Lagasse. Different way of preparing chicken and best part is that it's all done in 1 or 2 pans depending on how large of an oven proof skillet you have. The herbs and the garlic glaze are just heavenly to smell and devour. This was a huge hit in my home and even the kid enjoyed it. Prep time includes the 1 hour for roasting the garlic as this can be done ahead of time.
Provided by Chippie1
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- For the Roasted Garlic Glaze:.
- Preheat the oven to 325 degrees F.
- Cut off the top third of each head of garlic.
- Put them on a parchment or foil-lined baking sheet, drizzle 2 tablespoons of the oil over the tops, and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
- Turn the garlic cut side down and roast until the cloves are soft and golden brown, about 1 hour.
- Remove from the oven and let sit until cool enough to handle.
- Into a food processor squeeze each head of garlic gently to release the flesh.
- Add the egg yolks, lemon juice, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and puree on high speed.
- Add the remaining 1/2 cup of oil in a slow, steady stream and process until the glaze is thick and smooth.
- Transfer to an airtight container and refrigerate until ready to use.
- (The glaze can be made up to 1 day in advance).
- For the Chicken:.
- Preheat the oven to 375 degrees F.
- Separate the legs& thighs.
- Season the chicken on both sides with the Essence.
- Heat 1 tablespoon of the oil in each of 2 large ovenproof skillets over medium-high heat.
- Place the chicken pieces skin side down in the hot pans and sear for 6 minutes.
- Remove from the heat.
- Add 2 tablespoons of the butter and 2 sprigs of thyme to each pan, and place in the oven.
- Roast for 16 minutes.
- Remove from the oven and carefully turn the chicken halves with tongs.
- Brush the skin side of each chicken with the garlic glaze and roast skin side up until the skin is crisp, about 10 minutes longer.
- For the Lemon Herb Sauce:.
- In a small saucepan, bring the chicken stock to a simmer.
- Transfer to a blender or food processor.
- Add the mustard and process on high speed.
- With the motor running, add the lemon juice, olive oil, and herbs, and process until smooth.
- Serve immediately.
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