ROASTED CHICKEN & ASPARAGUS WITH PAN SAUCE
The pan sauce in this recipe brings an additional layer of flavor to the dish without overwhelming the lighter flavors of the chicken, asparagus, and mushrooms.
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425°F (220°C). Heat the oil in the 12" (30-cm) Stainless Steel Nonstick Skillet over medium-high heat for 3-5 minutes.Season both sides of the chicken with 1 tbsp (15 mL) of the rub. Place the chicken in the pan and sear for 4 minutes. Turn the chicken over and sear for 1 additional minute. Remove the chicken from the pan (it will not be fully cooked).Meanwhile, peel and cut the onion in half lengthwise. Slice the mushrooms and onion thinly. Cut the tomatoes in half. Cut the asparagus into 1" (2.5-cm) pieces.After the chicken is removed, add the mushrooms, onions, garlic, and salt. Sauté for 2-3 minutes.Add the wine or chicken stock, lemon juice, and remaining rub. Simmer for 3-5 minutes, or until the liquid is reduced by half.Add the tomatoes and asparagus to the pan and stir to combine. Place the chicken on top of the mixture and bake for 12-15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Nutrition Facts : U.S. Nutrients per serving Calories 240, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 65 mg, Sodium 420 mg, Carbohydrate 15 g, Fiber 5 g, Sugars 7 g, Protein 18 g
CHARLIE PALMER'S ASPARAGUS WITH MOREL RAGOUT
Provided by Food Network
Yield 6 servings
Number Of Ingredients 9
Steps:
- Place the asparagus in the top half of the steamer over boiling water. Cover and steam for about 6 minutes or until asparagus is just tender but still bright green. Immediately remove and refresh under cold running water. Drain well, pat and dry. Set aside. Melt the butter in a large saute pan over medium heat. Add the leeks and saute for about 5 minutes or until the leeks are beginning to soften. Add the morels, chicken stock, wine, and salt and pepper to taste. Lower the heat and cook, stirring frequently, for about 26 minutes or until the leeks are almost melted and the liquid has reduced to a sauce-like consistency. Stir in 1 teaspoon of the chives and the parsley. Taste and, if necessary, adjust seasonings with salt and pepper. Place the asparagus on a serving plate. Spoon the Morel Ragout over the top of the rice and garnish with the remaining chives.
CHICKEN RAGOûT WITH LENTILS AND PEARL ONIONS
Steps:
- Combine first 7 ingredients in heavy medium saucepan. Simmer until lentils are just tender, about 25 minutes (mixture will be soupy). Remove from heat.
- Heat oil in large deep nonstick skillet over medium-high heat. Add chicken to skillet; cook until brown on both sides, about 5 minutes. Transfer to plate. Add pearl onions to skillet; sauté until golden, about 5 minutes. Transfer to plate with chicken. Add wine to skillet; boil until reduced by half, about 3 minutes. Add lentil mixture, chicken, onions and vinegar. Cover and simmer until chicken is cooked through, about 15 minutes. Season with salt and pepper. Garnish with parsley and serve.
ROAST CHICKEN WITH ASPARAGUS, MOREL, AND PEARL-ONION RAGOûT
Categories Chicken Mushroom Onion Vegetable Roast Dinner Asparagus Spring Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F.
- Blanch onions in boiling salted water 1 minute. Drain in a colander and rinse under cold running water to stop cooking. Trim root ends and peel.
- Pat chicken dry. Coat a 17- by 12-inch flameproof roasting pan with oil and put chicken in pan. Rub 2 tablespoons softened butter into skin over entire chicken. Season chicken inside and out with salt and pepper. Put 1 lemon half in cavity and squeeze remaining half over chicken.
- Roast chicken in middle of oven 20 minutes. Baste chicken, then continue to roast, basting about every 7 minutes, 20 minutes more. Scatter onions around chicken and continue to roast, turning onions and basting every 7 to 8 minutes, until chicken is golden and a thermometer inserted into fleshy part of a thigh registers 170°F (juices will run clear), 25 to 35 minutes more.
- Once chicken begins roasting, soak morels in warm water 20 minutes. Lift mushrooms out of water, squeezing excess liquid back into bowl, and reserve liquid. Rinse morels thoroughly to remove grit and squeeze dry. Trim any tough stems.
- Pour reserved soaking liquid through a sieve lined with several layers of cheesecloth or a paper towel into a small bowl.
- Cut asparagus diagonally into 2-inch lengths. Arrange on a steamer rack and sprinkle with kosher salt. Steam asparagus, covered, over boiling water until crisp-tender, about 5 minutes, then transfer to a bowl of ice water to stop cooking.
- Transfer roast chicken to a platter, then discard string and cover chicken loosely with foil. Transfer onions and pan juices to 2 separate small bowls (do not clean roasting pan). Skim and discard fat from juices.
- Set roasting pan over a burner. Add wine and deglaze by boiling over high heat, stirring and scraping up brown bits, until reduced to about 2 tablespoons. Add pan juices from bowl, any juices that have accumulated on platter (from chicken), mushroom-soaking liquid, and morels, then boil until liquid is reduced to about 1/3 cup.
- Cut remaining 2 tablespoons butter into pieces and add to morels with onions and asparagus. Cook over moderately high heat, shaking pan, until butter is just incorporated and vegetables are glazed. Season vegetables with salt and pepper and spoon around chicken.
LEMON ROASTED SPRING CHICKEN WITH ASPARAGUS
Pop all the ingredients for this lemon roasted chicken into a roasting tin. With asparagus and peas, the colours and flavours sing spring
Provided by Shivi Ramoutar
Categories Dinner
Time 1h10m
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/180C fan/gas 6. Arrange the chicken pieces, onion wedges, garlic, lemon slices, asparagus and peas in a roasting tin in a single layer, then sprinkle over the oregano, drizzle with the olive oil and pour over the stock. Give everything a good stir to mix well, then dot the butter over the chicken pieces and season well. Cover the whole tin with foil and bake for 30 mins.
- Remove the foil and bake for 20-30 mins more until the chicken is cooked through and the juices run clear, and the vegetables are tender.
- Heat the grill to high. Put the tin under the grill for a few minutes to crisp up the chicken skin, if needed, being careful not to let the asparagus catch. Serve straight from the tin, or on a platter, with crusty bread to mop up the juices.
Nutrition Facts : Calories 370 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 29 grams protein, Sodium 0.5 milligram of sodium
ROAST CHICKEN WITH ONIONS AND PARSLEY
Provided by Mark Bittman
Categories dinner, roasts, main course
Time 1h30m
Yield 6 servings or more
Number Of Ingredients 8
Steps:
- Heat the oven to 500 degrees. Combine the lemon juice, 1/2 cup parsley, garlic and some salt and pepper, and rub this mixture all over the chicken. Put the chicken, breast side down, on a rack in a roasting pan and put the pan in the oven.
- While it's roasting, melt the butter or heat the olive oil in a medium skillet or saucepan over medium heat, then add the onions; cook, stirring occasionally, until softened, 10 to 15 minutes. Stir in the remaining parsley and the stock.
- After the chicken has roasted for about 20 minutes, spoon some of the onion mixture over it, then turn the bird breast side up. Top with more of the onion mixture, leaving some in the saucepan. Baste again after 10 minutes; at this point the breast should be beginning to brown (if it isn't, roast a few more minutes). Turn the heat down to 325 degrees, baste again, and roast until an instant-read thermometer inserted into the thickest part of the thigh reads 155 to 165 degrees. Total roasting time will be about an hour and a half.
- Remove the chicken from the oven and let it rest for about 5 minutes. Meanwhile, pour some or all of the pan juices into the saucepan with the remaining onion mixture and bring to a boil; reduce slightly if the mixture is thin. Carve the chicken and serve with the sauce.
Nutrition Facts : @context http, Calories 223, UnsaturatedFat 11 grams, Carbohydrate 9 grams, Fat 16 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 417 milligrams, Sugar 3 grams
ROASTED ASPARAGUS WITH ONIONS
Make and share this Roasted Asparagus With Onions recipe from Food.com.
Provided by Oolala
Categories Onions
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Arrange asparagus and onion separately on 2 baling sheets coated with cooking spray.
- Bake at 400 degrees F. 12-15 minutes for the asparagus and 15-18 minutes for the onion until lightly browned, stirring twice.
- Combine the vinegar and remaining ingredients in a small jar and shake vigorously.
- Arrange asparagus and onions on a platter.
- Pour mixture over and serve at room temperature.
Nutrition Facts : Calories 37.2, Fat 0.9, SaturatedFat 0.2, Sodium 205.2, Carbohydrate 6.5, Fiber 1.9, Sugar 2.6, Protein 2.1
SPRING RAGOUT WITH ASPARAGUS AND POACHED EGGS
A colorful and nutritious way to brunch: tomatillos, spinach, cilantro, and asparagus give this dish it's verdant hue. Chickpeas and poached eggs provide plenty of protein.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h
Number Of Ingredients 14
Steps:
- In a large skillet, preferably enameled cast iron, heat 1/4 cup oil over medium. Add onion, garlic, jalapeno, and a pinch of salt. Cook, stirring occasionally, until onion is translucent, 6 to 7 minutes. Add tomatillos and cook, stirring occasionally, until just beginning to soften, 5 to 6 minutes.
- Transfer mixture to a blender; let cool slightly. Add 2 cups spinach, cilantro stems, and 1/2 cup water; season with salt and pepper. Blend until pureed, adding up to 1/2 cup more water if needed. Season with salt and pepper.
- Wipe skillet clean; return to medium heat. Swirl in remaining 1/4 cup oil, add spices, and cook, stirring often, until fragrant, 1 to 2 minutes. Add scallions, season with salt, and cook until softened, 2 to 3 minutes. Stir in chickpeas, tomatillo mixture, asparagus, and remaining 2 cups spinach. Nestle in poached eggs; cover and cook until eggs are heated through and asparagus is bright-green and crisp-tender, 3 to 4 minutes. Drizzle with oil and top with cilantro leaves; serve.
CHICKEN, ASPARAGUS AND CARAMELIZED ONIONS
I love this dish, its from a cookbook called "150 things to do with Roasted Chicken" I did this dish without roasting the chicken, just a simple way to go. I love asparagus and carmelized onions and all these flavors along with balsamic vinegar go together incredibly well!
Provided by Eyemadreamer
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 1. Over med-hi heat, cook the asparagus in a skillet with 2 TB of evoo seasoned with salt and pepper until it browns and turns just tender. Remove from skillet.
- 2. Add more evoo if needed. Cook the Onions seasoned with salt and pepper until it becomes transcluent, reduce heat to med-low and continue to cook until it becomes browned and carmelized.
- 3. Return asparagus & chicken to the pan. Add broth and thyme. Bring to a boil and reduce to simmer and five minutes later add vinegar and half of the parmesan cheese.
- 4. This dish is greatly served with either pasta (preferably gemelli or penne) or rice does just fine as well. And of course you very well could go without either also. Its just as good standalone.
- 5. Serve with remaining parmesan cheese sprinkled ontop.
CHICKEN WITH ASPARAGUS AND ROASTED RED PEPPERS
This is a one dish meal that can be prepared quickly and easily.
Provided by MKATES
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the broth in a large skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Cook 15 minutes, until chicken is almost done.
- Place asparagus, red peppers and garlic in skillet. Continue cooking 10 minutes, or until chicken juices run clear and asparagus is tender. Place tomatoes in skillet during last 2 minutes of cook time. Sprinkle with vinegar. Top with mozzarella cheese to serve.
Nutrition Facts : Calories 183.8 calories, Carbohydrate 6.5 g, Cholesterol 67.6 mg, Fat 5 g, Fiber 1.8 g, Protein 27.6 g, SaturatedFat 2.2 g, Sodium 316.5 mg, Sugar 3.4 g
ASPARAGUS WITH MORELS AND TARRAGON
This dish is a French classic, a combination of strong, uncommon flavors that could have been designed to go together. Combining dried and fresh mushrooms is a reliable way to transfer the exotic flavor of truly wild mushrooms to tamer domesticated ones. Using the soaking liquid for the morels makes it certain that none of their essence goes to waste.
Provided by Mark Bittman
Categories side dish
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put morels, porcinis or both in a bowl with very hot water to cover; soak until soft, about 20 minutes. Drain morels and reserve soaking liquid. Cut morels in half; if porcinis are large, chop them roughly.
- Melt butter in a large skillet over medium-high heat; when butter is hot and foam has subsided, add shallots and reconstituted and fresh mushrooms to pan. Cook until shallots soften and fresh mushrooms have released their liquid and it has cooked off, about 10 minutes.
- Add asparagus and 1/2 cup reserved liquid to pan. Bring liquid to a boil, cover, reduce heat so mixture simmers, and continue cooking for another 2 to 4 minutes, or until asparagus is crisp-tender. Add cream and tarragon or chervil and continue cooking, uncovered, until sauce thickens slightly and asparagus is tender, about 4 minutes more. Season with salt and pepper and serve.
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 11 grams, Sodium 716 milligrams, Sugar 7 grams, TransFat 0 grams
SHEET-PAN ROASTED CHICKEN WITH PEARS AND ARUGULA
In this hearty sheet-pan meal, thick pear wedges and chicken thighs seasoned with earthy, warming spices are roasted until soft and tender. During the last five minutes, crunchy sunflower seeds are scattered on the pan to sizzle in the pan juices, gaining a salty flavor that balances out the sweetness of the pears. A final topping of arugula soaks up any lingering juices and turns this into a full-on meal. Using firm, not-quite-ripe pears prevents them from becoming mushy and falling apart during the cooking process. Swap baby spinach for the arugula and sherry vinegar for the lemon juice, depending on what you have on hand. Serve any leftovers on a bed of fresh arugula, dressed with lemon and olive oil.
Provided by Yasmin Fahr
Categories dinner, weekday, poultry, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 450 degrees with a rack in the center.
- Pat the chicken dry and trim excess fat and skin. Sprinkle all over with 2 teaspoons salt, and season with pepper. In a small bowl, mix together the red-pepper flakes, cumin, coriander, ginger and oil. On a sheet pan, rub the chicken and pears all over with the mixture. Arrange chicken skin-side up and pears skin-side down. Cook until the chicken is cooked through (165 degrees at the thickest part) and the pears are tender, 25 to 30 minutes. During the last 5 minutes, add the sunflower seeds to the pan. If there's a lot of fat when finished cooking, tilt the pan and spoon it off until there's a light coating on the surface of the pan.
- Scatter the arugula on top, and squeeze the juice of 1/2 lemon over the pan. Season with salt and pepper to taste. Top with herbs, if using. Cut the remaining lemon half in quarters and serve.
WINE-BRAISED CHICKEN WITH PEARL ONIONS
This is a family favorite handed down from my grandmother in London. She made it for every family gathering. It was always the first food to go on the table and the first one to disappear. -Wayne Barnes, Montgomery, Alabama
Provided by Taste of Home
Categories Dinner
Time 7h10m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place chicken and onions in a 4-qt. slow cooker. In a small bowl, combine soup, wine and seasonings; pour over chicken and onions. Cook, covered, on low 7-8 hours or until chicken is tender., Remove chicken; skim fat from cooking juices. Serve cooking juices with chicken and rice. If desired, sprinkle with parsley.
Nutrition Facts : Calories 444 calories, Fat 22g fat (6g saturated fat), Cholesterol 157mg cholesterol, Sodium 990mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 3g fiber), Protein 44g protein.
BAKED PEARL ONIONS
Tender and buttery, these little baked onions will fit into just about any dinner menu. I dress them up with plenty of fresh herbs-rosemary, garlic, tarragon and parsley.-Marilee Cardinal, Burlington, New Jersey
Provided by Taste of Home
Time 1h5m
Yield 2 cups.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a bowl, combine onions and garlic cloves. Add butter, rosemary, salt and pepper; toss to combine. Transfer to a greased 15x10x1-in. baking pan. Bake 50-60 minutes or until onions golden brown, stirring occasionally., If desired, discard garlic before serving. Sprinkle tarragon and parsley over onions before serving.
Nutrition Facts :
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