Best The Brides Chicken Recipes

THE BRIDE'S CHICKEN

Steps:

• Sprinkle the chicken with salt and pepper. Melt 1/4 cup of butter in a large skillet over medium-high heat. Add the chicken, and cook 4 minutes on each side or until browned. Transfer to a 13 x 9 x 2 inch baking dish, reserving the drippings in the skillet.
• Add the remaining 1/4 cup butter to the skillet. Cook over medium-high heat until the butter melts; add the mushrooms, and saute until tender. Remove the mushrooms from the skillet, reserving the drippings in the skillet.
• Place the mushrooms and halved artichoke hearts on top of the chicken. Sprinkle with the crushed tarragon.
• Preheat the oven to 375 degrees.
• Add flour to the drippings in the skillet, stirring until smooth. Cook over low heat for 1 minute, stirring constantly. Gradually add the broth; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Remove from the heat, and stir in sherry.
• Pour the sauce over the chicken. Sprinkle with parsley. Bake, uncovered, at 375 degrees for 45 minutes or until the chicken is done.

MARRY-ME CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place chicken breasts on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book to butterfly.
• Melt butter in a large, oven-safe skillet over medium-high heat. Add garlic, oregano, thyme. Saute until fragrant, about 30 seconds. Add chicken and cook until golden brown but not fully cooked, 3 to 4 minutes per side. Pour 1/4 cup chicken broth into the skillet.
• Bake in the preheated oven until chicken is no longer pink in the centers and juices run clear, about 15 minutes.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool enough to handle, about 5 minutes; chop.
• At the same time, bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain and keep warm.
• Remove skillet from the oven and transfer chicken to a plate, reserving juices in the skillet. Keep chicken warm and place skillet on the stovetop.
• Whisk flour into the skillet over medium heat. Add remaining chicken broth, Parmesan cheese, and whipping cream. Whisk until combined. Add sun-dried tomatoes, red pepper flakes, and salt. Add bacon and chicken back into the skillet. Serve on top of hot cooked pasta.

WEDDING CHICKEN

Steps:

• Prepare the marinade: Using a spoon, scrape away the ginger peel, then slice into coins; stack the coins and cut into uniform matchsticks. Thinly slice the peppers and lemons; roughly chop the garlic. Set aside.
• Marinate the chicken: Place a zip-top bag into a baking dish and add the chicken, salt, sugar, vinegar, fish sauce, and soy sauce. Squeeze the juice from the sliced lemons into the bag, then add the lemons, garlic, ginger, peppers, thyme sprigs, and olive oil. Use your hands to thoroughly combine the ingredients inside the bag. Then seal the bag and chill for 12-48 hours to allow all the flavors to meld and permeate the chicken.
• Cook the chicken: Preheat oven to 450 degrees F. Evenly arrange chicken thighs skin side up in a roasting pan and pour marinade over the top. Season with salt and pepper and roast until the chicken is cooked through and the sauce is bubbly, 30-35 minutes. Serve with pan juices and pieces of the cooked lemon.

NEW BRIDE CHICKEN CURRY

Steps:

• Heat the oil in a large pan over medium-high heat and saute the onions until they turn dark brown.
• Mix the garlic, cayenne, turmeric, and cumin with 1 Tablespoon water to make a thick paste.
• Add the paste to the onions and saute for 5 minutes.
• Add the tomates and stir constantly over medium head until the tomatoes start to break up, about 2 minutes. Avoid scorching.
• Add the chicken and mix to coat with the spices.
• Stir over medium heat for 10 minutes.
• Add 1 cup water and the salt and bring mixture to a boil.
• Lower heat and simmer, uncovered, until the chicken is cooked through, about 30 minutes.
• Add the vinegar and sugar, simmer for 1 minute, then taste--adjust sugar, salt, and vinegar as necessary.

NEW BRIDE CHICKEN CURRY

Steps:

• heat oil in large pan over medium-high heat and saute onions until they turn dark brown. mix the garlic, cayenne, turmeric, and cumin with 1 TB water to make a thick paste. add browned onions and saute for 5 minute add tomatoes and stir constantly over medium heat until tomatoes start to break up, about 2 min, making sure mixture doesn't scorch.
• add chicken and mix to coat with spices. stir over medium heat for 10 minute add remaining 1 c water and salt and bring to boil. lower heat and simmer, uncovered, until chicken is cooked through, about 30 minute add vinegar and sugar, simmer for 1 min, and then taste. adjust salt, sugar, and vinegar if desired. this curry should be sweet and sour and spicy-hot.
• serve hot.