Best Spicy Big Tray Chicken Recipes

CHICKEN WITH RIESLING

Chicken With Riesling image

Provided by Mark Bittman

Time 1h30m

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 tablespoons butter or neutral-flavored oil, like canola
4 medium to large onions (about 1 1/2 pounds), peeled and sliced
Salt and freshly ground black pepper
1 1/2 to 2 cups slightly sweet riesling, preferably German
1 3- to 4-pound chicken, preferably kosher or free-range, cut into 8 or 10 serving pieces

Steps:

In a skillet large enough to hold the chicken, heat butter or oil over medium heat for a minute or so.
Add onions and a large pinch of salt and some pepper, and cook, stirring occasionally, until onions soften completely and begin to melt into a soft mass, about 20 minutes.
Add 1 1/2 cups of wine and let it bubble away for a minute, then tuck chicken pieces among onions; sprinkle chicken with salt and pepper. Turn heat to low, and cover pan.
Cook, turning chicken pieces once or twice, for 40 to 60 minutes, or until chicken is very tender (the meat on the drumsticks will begin to loosen from the bone). If dish appears to be drying out, add remaining wine.
Serve chicken with crusty bread or white rice or another grain, spooning the onions and their liquid over all.

Nutrition Facts : @context http, Calories 791, UnsaturatedFat 32 grams, Carbohydrate 19 grams, Fat 48 grams, Fiber 3 grams, Protein 52 grams, SaturatedFat 12 grams, Sodium 1580 milligrams, Sugar 7 grams, TransFat 0 grams

RICE NOODLES WITH CHICKEN

Rice Noodles With Chicken image

Provided by Mark Bittman

Categories quick, main course, side dish

Time 30m

Yield 2 large or 4 small servings

Number Of Ingredients 11

Ingredients

1/3 pound rice noodles, preferably linguine size
1/4 cup neutral oil, like corn or canola
1/3 pound boneless chicken, shredded or cut into small dice
1/2 to 1 cup bean sprouts
1/2 cup sugar snap or snow peas, slivered
1/2 cup shiitake mushroom caps, sliced
2 tablespoons fish sauce
2 tablespoons soy sauce
2 tablespoons rice wine or white wine
1 egg, lightly beaten
3 or 4 scallions, trimmed and slivered, for garnish

Steps:

Cover noodles in hot water while preparing the other ingredients. Heat a pot of water until steam rises.
Put all but a tablespoon of the oil in a wok or large skillet, and turn heat to high. When it smokes, add the chicken, and stir until it loses its color; it doesn't cook through. Remove with slotted spoon.
Add bean sprouts, peas and shiitakes. Stir until wilted and beginning to brown. Add sauces and wine. Remove from the pan.
Drain noodles, and dip them in the boiling water with tongs or in a strainer for about 5 seconds. Drain. Add remaining oil and the egg to pan, still over high heat. Stir to scramble. Add drained noodles and cooked ingredients, and toss, lifting (scrape, if necessary) repeatedly until all are mixed together and hot. Garnish, and serve.

Nutrition Facts : @context http, Calories 287, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 2384 milligrams, Sugar 5 grams, TransFat 0 grams