Help. Have chicken, lack ideas...

E

evan

Well-known member
I have this defrosted chicken that I planned on making for dinner today but - after working 60 hour weeks for the last two months, studying economy part time AND on top of that, getting the house we have renovated in order, all I want now is a chef!*LOL*

I have no energy left for cooking, yet I'm not ready for TV-dinners (too salty for my taste). I try to cook foods that basically cook themselves, so if anyone have a chicken recipe that will cook itself, I'd love to have it.

PS1: I bought fresh corn on the cob yesterday so that's what I'm serving with the chicken.

PS2: It's just going to be me and Better Half so I don't need anything fancy.

 
REC: Silver Palate Chicken...

Silver Palate Chicken

Recipe By :Silver Palate Cookbook

Serving Size : 4

1 3-pound chicken -- quartered
2 teaspoons herbes de Provence
salt and freshly ground black pepper -- to taste
1/2 cup buttermilk
3/4 cup dry bread crumbs -- plain
3/4 cup sesame seeds -- toasted
1/3 cup finely chopped Italian parsley
4 tablespoons unsalted butter -- melted

1. Arrange the chicken in a bowl just large enough to hold it. Sprinkle with the herbes, salt and better to taste, and pour the buttermilk over the chicken. Marinate, covered, for 2 - 3 hours, turning occasionally.
2. Preheat oben to 350.
3. In a small bowl, stir together the bread crumbs, sesame seeds, and parsley.
4. Lift the chicken pieces from the marinade, one at a time, and roll in the crumb-sesame seed mixture, coating each piece well. Arrange pieces in a shallow baking dish, season lightly with S & P.
5. Bake the chicken, basting with melted butter, until it's golden brown and done, 30 - 40 minutes. Dark meat may take a few minutes longer. Serve immedeiately, or cool to room temp before eating.

 
Paul Bocuse's REC: Chicken in Vinegar Sauce...

Chicken in Vinegar Sauce

Recipe By :paul Bocuse

Serving Size : 4

4 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
4 garlic cloves -- unpeeled
1 3 3/4-pound chicken -- cut into 10 pieces
Salt and pepper
1/2 cup rice vinegar
2 medium tomatoes -- seeded and cut into 1/2-inch dice
2 tablespoons chopped parsley

In a large, deep skillet, melt 2 tablespoons of the butter in the olive oil. Add the garlic. Season the chicken with salt and pepper and add to the skillet. Cook over moderately high heat until lightly browned all over, about 8 minutes. Add the vinegar and tomatoes and bring to a simmer. Cover and simmer over moderately low heat until the chicken is cooked through, about 15 minutes.

Transfer the chicken to a platter and keep warm.
Boil the sauce over moderately high heat until slightly thickened, about 4 minutes. Remove from the heat.

Peel the garlic cloves and mash them into the sauce. Whisk in the remaining 2 tablespoons of butter and stir in the parsley; season with salt and pepper. Pour the sauce over the chicken and serve.

 
REC: Chicken with Mustard & Tarragon Cream Sauce....

CHICKEN WITH MUSTARD AND TARRAGON CREAM SAUCE

Recipe By :Bon Appétit/April 2003
Serving Size : 4

1 tablespoon butter
1 tablespoon olive oil
1 3-pound whole chicken -- cut into 8 pieces

3/4 cup chopped shallots
1/4 cup brandy
1 cup low-salt chicken broth

1/2 cup whipping cream
4 teaspoons chopped fresh tarragon
2 teaspoons Dijon mustard

Melt butter with oil in heavy large skillet over high heat. Sprinkle chicken with salt and pepper. Cook, skin side down, until brown, about 5 minutes. Turn over; cook 1 minute. Using tongs, transfer chicken to plate.

Add shallots to same skillet; reduce heat to medium-low. Sauté until soft, about 3 minutes. Add brandy; simmer until liquid is reduced, scraping up browned bits, about 2 minutes. Whisk in broth. Return chicken to skillet, skin side up. Reduce heat to medium-low. Cover and simmer until chicken is cooked, about 20 minutes. Transfer to platter; reserve skillet.

Whisk cream, tarragon, and mustard into same skillet. Increase heat to high; boil until sauce is thickened, about 2 minutes. Season with salt and pepper. Pour sauce over chicken

NOTES : Serve with steamed rice to soak up the luscious sauce.

 
REC: Jean Anderson's Oven-Fried Chicken...

Jean Anderson's Oven-Fried Chicken

Recipe By :Jean Anderson
Serving Size : 4

12 tablespoons unsalted butter -- (1 1/2 sticks)
3 garlic cloves -- minced
2 cups fresh bread crumbs -- made from homemade-style white bread
2/3 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
Freshly ground black pepper -- to taste
1 3 1/2-pound chicken -- cut into 10 pieces (or all thighs, wings or breasts if desired)

1. Heat oven to 350 degrees.

2. Combine butter and garlic in saucepan. Heat over medium-high heat until butter melts. Pour into bowl and cool to room temperature.

3. Mix bread crumbs, cheese, salt and pepper in large bowl. Dip each chicken piece, 1 at a time, into melted garlic butter. Transfer to bread crumb mixture and turn until coated on all sides.

4. Arrange chicken in one flat layer on large jellyroll pan. Drizzle with any remaining garlic-butter mixture. Bake until lightly browned and just cooked through, about 50 to 60 minutes.

 
Chicken with Brown Rice - This one does cook itself.

* Exported from MasterCook *

Chicken And Brown Rice

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Casserole Chicken

Amount Measure Ingredient -- Preparation Method

1 whole chicken -- cut up
1 cup brown rice
1 can cream of mushroom soup
1 cup water
1 package onion soup mix
garlic salt

Mix brown rice, cream of mushroom soup, water and dry onion soup mix in 13 x 9 in. baking pan. Place chicken pieces on top. Sprinkle with garlic salt. Cover pan with foil and bake at 325 degrees for 2 to 3 hrs. - Longer cooking time gives the rice a better texture.

 
Chicken Backed in Foil

* Exported from MasterCook *

Chicken baked in foil

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Casserole Chicken
Entree

Amount Measure Ingredient -- Preparation Method

chicken
oil
12 mushroom
12 small white onions
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1 teaspoon parsley -- chopped
1/2 cup white wine

Brown chicken lightly in oil. Saute onions and mushrooms. Tear piece of foil, 12 in wide by 14 in long. Butter center of each piece. Place chicken, onions and mushrooms in shallow baking pan. Season with salt, pepper, paprika and parsley. Add wine over each. Cover with foil and bake 1 hour at 425.



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Chicken Baked in Foil - BBQ

* Exported from MasterCook *

Chicken In Foil (bbq)
Amount Measure Ingredient -- Preparation Method

3 tablespoons butter
1 tablespoon brown sugar
3/4 cup onion -- chopped
1 teaspoon vinegar
2 tablespoons Worcestershire sauce
1 teaspoon mustard
1/4 cup lemon juice
1/2 cup ketchup

Combine all ingredients except chicken. Bring to a boil in saucepan. Reduce heat and simmer about 15 min. Place chicken in 13 x 9 in. baking pan. Sprinkle with salt and pepper. Pour sauce over chicken and cover pan with foil. Bake at 350 degrees for 1 hour. Remove foil and broil until browned (about 5 min. - watch care- fully.)



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If you don't mind firing up the oven -- a roast chicken that cooks itselfQ

Excerpted from Thomas Keller's Bouchon

One 2 to 3 pound farm raised chicken
Kosher salt and freshly ground black pepper
2 teaspoons minced thyme
Unsalted Butter
Dijon mustard

Preheat the oven to 450 degrees. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better. Salt and pepper the cavity, then truss the bird.

Now, salt the chicken -- I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about one tablespoon). Season to taste with pepper.

Place the chicken in a saute pan or roasting pan and put it in the oven. Leave it alone -- don't baste it, don't add butter. You can if you wish, but it will add steam, and as mentioned above, dry heat is best.

Roast until done, 50 to 60 minutes. Remove it from the oven and add the thyme to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.

Remove the trussing twine. Separate the middle wing joint and eat it immediately (share the other one if you must). Remove the legs and thighs. Take off the backbone and eat one of the oysters (again, share the other one only if you are very generous). Cut the breast down the middle and serve it on the bone, with one wing joint still attached. Slather the meat with fresh butter and serve mustard on the side.

This is the best recipe for roast chicken I have ever found -- but it does really mess up the oven!!!!

 
This is what we're having for dinner tonight. Parmesan chicken on salad bed.

PARMESAN CHICKEN on salad bed
Excellent!
- Used a balsamic dressing from best of bridge.
The lemon vinaigrette was a bit too sour for my taste.
Very pretty presentation. Good for company even though it requires
Frying at the last minute. Will try frying and putting in oven while we have salad or soup.

4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs – panko if possible
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
1 recipe Lemon Vinaigrette, recipe follows
Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
Lemon Vinaigrette:
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
Yield: 6 servings

 
My fave, very old and simple: Tarragon, Mustard Chicken

Dijon Mustard Chicken (An old, old recipe from my dusty archives)

1/4 c. flour
4 large whole chicken breasts, deboned or not
1 t. salt 2 T. butter
1/4 t. pepper 2 T. Veg oil

Mix flour with s&p. Dredge chicken. Saute chicken in skillet with butter and oil until golden. (10 Min)

Arrange in bottom of lightly-buttered casserole


Sauce:

3 T. butter
3/4 c. chicken stock
3 T. flour
1 t. salt
3 T. grainy Dijon mustard (Maille please!!)
1 ½ c. milk
1 t. dried or preferably 1 T. fresh chopped tarragon, or more

Melt butter in saucepan. Whisk in flour and mustard. Continue whisking untill bubbling. Whisk in rest of ingredients. Cook, whisking constantly until mixture thickens and bubbles for 1 minute. Pour over chicken in casserole.

Bake at 350, covered, until chicken is tender (30 min or less).

 
Rec: Roast Chicken with Oregano and Lemon. Your fresh corn would go nicely with this.

Roast Chicken with Oregano and Lemon

When Greek cooks roast chicken, more likely than not they will produce this venerable taverna dish, in which the accompanying potatoes become especially tender, juicy and lemony. Serve with white wine and a zesty Greek salad, if you like.

1 roasting chicken, about 5 lb (2.5 kg)
1 lemon, quartered
1/2 cup (4 fl oz/125 ml) olive oil
Salt to taste, plus 1 teaspoon salt
Freshly ground pepper
12 cloves garlic, crushed
2 teaspoons plus 3 tablespoons dried oregano
1/3 cup (3 fl oz/80 ml) fresh lemon juice
2 teaspoons coarsely cracked pepper
6 white boiling potatoes, peeled and cut into large wedges
1 cup (8 fl oz/250 ml) water or chicken stock, or as needed
1/4 cup (1/3 oz/10 g) chopped fresh flat-leaf (Italian) parsley

Preheat an oven to 400̊F (200̊C).

Rinse the chicken and pat dry. Rub the chicken inside and out with the cut lemon quarters, 1-2 tablespoons of the olive oil and sprinkle with salt and ground pepper. Place the lemon quarters, 4 of the garlic cloves and the 2 teaspoons oregano in the chicken cavity. Place the chicken on a rack in a roasting pan.

In a small saucepan, combine the remaining olive oil, the lemon juice, 2 tablespoons of the oregano, the coarsely cracked pepper and the 1 teaspoon salt and bring to a simmer over medium heat. Simmer for 3 minutes to blend the flavors. Remove from the heat and set aside.

Place the potatoes around the chicken and sprinkle them with the remaining 1 tbsp oregano and the remaining 8 garlic cloves. Spoon a little of the simmered lemon-oil mixture over the chicken. Pour 1 cup (8 fl oz/250 ml) water or stock evenly over the potatoes and place in the oven. Roast for 15 minutes. Baste the chicken with some of the lemon-oil mixture and reduce the heat to 350̊F (180̊C). Roast the chicken, basting with the lemon-oil mixture every 10-15 minutes, until the juices run clear when the thigh joint is pierced or an instant-read thermometer inserted in the thickest portion of the thigh away from the bone registers 165̊F (74̊C), about 1 hour.

Transfer the chicken to a warmed platter. If the potatoes aren’t golden brown, raise the heat to 450̊F (230̊C) and cook for 15-20 minutes longer, adding more water or stock if needed to prevent sticking.

Arrange the potatoes alongside the chicken. Using a large spoon, skim off the fat from the roasting pan, then pour the pan juices into a serving container. Sprinkle the chicken and potatoes with the parsley. Carve the chicken and pass the pan juices at the table.

Servings: 4
Source: Taverna, a Sunset cookbook

 
Here is my everyday chicken: Put chicken parts in a buttered Pyrex dish, skin side up,

Break a head of garlic into cloves and put them unpeeled between the chicken pieces. Season with S&P, dried thyme and lots of paprika. Dot with butter. Baste while baking. (Except for the garlic, this was my mom's everyday chicken).

I usually roast some potatoes alongside the chicken.

 
That one's a favorite here too. Sometimes I do two chickens so I can have extra

for lunches....sandwiches or salads, or leftovers if it's a busy week ahead. And often I don't even do the butter and mustard parts....just the salt and pepper and high heat roasting. Doesn't get any easier than that.

Eva, at the link, check out the over 270 good reviews at Epicurious.

http://www.epicurious.com/recipes/recipe_views/views/231348

 
Marg, do you pour the mustard tarragon sauce over the chicken prior to

baking, or just serve it on the side with the finished chicken?

 
The sound of this sauce is making my mouth water, I love piquant sauces. Do you use

a prepared mustard like French's or a dry ground mustard in the recipe?

 
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