A Golden Chicken Recipes

GOLDEN CHICKEN

Steps:

• Ingredients out • Kettle boiled • Oven grill on high • Food processor (fine slicer) • Medium lidded pan, high heat • Large high-sided roasting tray, high heat • Large frying pan, medium-high heat
• START COOKING
• Scrub the potatoes clean, finely slice in the processor, then tip into the medium pan and cover with boiling water and the lid.
• Peel the onions, finely slice in the processor, then tip into the roasting tray with 2 tablespoons of oil, crumble in the stock cube and season with sea salt and black pepper.
• Tear in the sage leaves and stir regularly, adding a splash of water if they start to catch.
• On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the rosemary leaves, then fold the paper over and bash and flatten the chicken to 1.5cm thick with a rolling pin.
• Put into the frying pan with 1 tablespoon of oil, turning after 3 or 4 minutes, until golden and cooked through.
• Drain the potatoes well in a colander, then tip into the onion pan, stir together and arrange in a flat layer. Pour over the cream, then finely grate over the Parmesan and pop under the grill on the top shelf.
• Halve the leeks lengthways, rinse under the tap, then finely slice. Put into the empty lidded pan on a high heat with 1 tablespoon of oil, stirring often.
• Finely slice the bacon and add to the chicken pan, tossing regularly.
• Stir the spinach and peas into the leeks and once the spinach has wilted and the peas are tender, pile on a board or platter with the chicken and bacon on top. Serve with the gratin.

GOLDEN CHICKEN CORDON BLEU

Steps:

• Flatten chicken to 1/4-in. thickness; top each with a slice of ham and cheese. Roll up and tuck in ends; secure with toothpicks. , In a shallow bowl, combine the flour, salt, paprika and pepper. In another bowl, whisk egg and milk. Place bread crumbs in a third bowl. Dip chicken in flour mixture, then egg mixture; roll in crumbs., In a small skillet, brown chicken in oil on all sides. Transfer to an 8-in. square baking dish coated with cooking spray. , Bake, uncovered, at 350° until a thermometer reads 170°, for 20-25 minutes. Discard toothpicks; drizzle with butter.

GOLDEN CHICKEN POTPIE

Steps:

• Preheat oven to 400°. Combine the first 11 ingredients. Divide between two 9-in. deep-dish pie plates., Roll out crusts to fit top of each pie. Place over filling; trim, seal and flute edges. Cut slits in top. Bake until golden brown, 35-40 minutes., Freeze option: Cover and freeze unbaked pies up to 3 months. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pie on a baking sheet; cover edges loosely with foil. Bake 30 minutes. Reduce heat to 350°. Remove foil and bake until golden brown or until heated through and a thermometer inserted in center reads 165°, 50-55 minutes longer.

GOLDEN CHICKEN

Steps:

• In a large bowl, combine the first eight ingredients. Place 1-1/2 cups in a resealable plastic bag. Store remaining coating in a covered container in the refrigerator for future use. , Dip chicken in soda or milk, then place in bag; seal and shake to coat. Place chicken in a single layer in a greased 13-in. x 9-in. baking pan. , Bake, uncovered, at 375° for 50-60 minutes or until juices run clear.

GOLDEN CHICKEN

Steps:

• Place chicken leg quarters on a work surface with the skin facing up. Make a cut into the thickest part of each drumstick, all the way down to the bone. Then make two cuts, about 1 inch apart, right in the center of each thigh. Season both sides generously with 2 teaspoons kosher salt.
• Heat oil in a large skillet over high heat. Add chicken, skin-side down, and sear until skin is nicely browned, 5 to 6 minutes. Flip and sear for 2 more minutes. Turn off the heat and remove chicken to a plate, leaving any rendered fat in the skillet.
• Turn the heat back on to medium; add onion, celery, jalapeño, and a pinch of salt to the skillet. Sauté until onion turns translucent and veggies have softened, 5 to 7 minutes. Add cumin, paprika, coriander, turmeric, pepper, cayenne, cinnamon, and garlic; cook and stir until garlic has cooked a bit and spices are toasted, about 2 minutes.
• Stir in tomato paste, vinegar, water, and saffron. Increase heat to high and stir in currants and chicken base; bring to a simmer.
• Add chicken to the skillet, skin-side up, and reduce heat to low. Baste chicken with the liquid. Cover and cook over low or medium-low heat at a gentle simmer for 1 hour.
• Flip chicken, cover, and simmer gently until the meat is fork-tender and almost falling off the bone, about 30 more minutes.
• Flip and baste chicken again. Increase heat to medium and cook, uncovered, until chicken is very tender and the braising liquid has reduced a bit, 20 to 30 minutes more.
• Taste the braising liquid and adjust seasoning if needed before serving.

SLOW-COOKER GOLDEN CHICKEN PASTA

Steps:

• Turn a slow cooker to low and coat it with cooking spray.
• Heat the oil and butter in a saute pan or skillet over medium heat. Add the mushrooms and garlic. Increase the heat, cooking them until all the liquid is evaporated and the mushrooms are browned, working in batches if necessary. Add the vegetable broth and cook until the liquid is somewhat reduced. Set aside to cool slightly.
• Place the chicken, mushroom soup, cream cheese, dressing mix, black pepper and the mushroom mixture in the slow cooker and stir lightly to disperse the ingredients. Cover and cook all day, about 8 hours.
• Just before serving: Cook the pasta according to the package directions.
• Serve the chicken with the pasta and garnish with the Parmesan and parsley.

GOLDEN CHICKEN

Steps:

• Wash chicken well and pat dry with paper towels.
• Place ginger and spring onion in the cavity of the chicken.
• Bring the sauce ingredients to the boil in a saucepan large enough to hold the chicken. Make sure honey and sugar dissolve completely.
• Place the chicken in the saucepan with the sauce. Bring back to the boil, basting the sauce over the chicken, then reduce heat to a low simmer.
• Simmer the chicken for 15 minutes; the sauce should be just bubbling. Turn the chicken over to cook for another 15 minutes, then return the chicken to its back again for a final 25-30 minutes of low simmering.
• The chicken is cooked when the flesh on the drumstick has shrunk back from the bone.
• Remove the chicken to cool to room temperatures, then chop into pieces, chinese style, for serving.
• To serve, spoon about 3 tablespoons of the reheated sauce over the chicken and garnish attractively with fresh spring onion curls.

GOLDEN CHICKEN NUGGETS

Steps:

• In a shallow bowl, combine the first four ingredients. In another shallow bowl, add butter, Dip chicken in butter; roll in crumb mixture. , Place in a single layer on an ungreased 15x10x1-in. baking pan. Bake at 400° for 12-15 minutes or until juices run clear.