MELT-IN-YOUR-MOUTH BRAISED AND BARBECUED CHICKEN
Steps:
- Heat oil in a large skillet over medium-high heat. Add chicken, and saute 6 minutes, turning once.
- Combine fruit juices in a large bowl. Stir together cornstarch and 1 tablespoon juice mixture until smooth; set aside.
- Stir soy sauce and next 6 ingredients into remaining juice mixture; pour over chicken. Bring to a boil; cover, reduce heat, and simmer 35 minutes, turning chicken after 20 minutes.
- Prepare rice according to package directions. Keep warm.
- Uncover chicken, and stir in cornstarch mixture. Cook, stirring constantly, 5 minutes or until sauce thickens.
- Spoon rice onto a serving platter; top with chicken and sauce. Sprinkle with green onions.
BRAISE-ROASTED CHICKEN WITH LEMON AND CARROTS
A spatchcock chicken sits atop a simple broth with carrots, onion, and lemon, creating a delicious gravy while roasting.
Provided by hello angie
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h25m
Yield 5
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Pat chicken dry with paper towels. Cut backbone from chicken using kitchen shears and save backbone for another use. Flip chicken, breast-side up, and forcefully press chicken down to flatten; season generously with salt.
- Heat olive oil in a large oven-safe cast iron skillet over medium-high heat; pan-fry chicken, skin-side down, until golden, 6 to 7 minutes. Transfer chicken to a plate, skin-side up.
- Cook and stir onion in oil in the same skillet until softened, 2 to 3 minutes. Add beer, scraping up any browned bits from the bottom of the skillet. Continue cooking until most of the beer is reduced, 2 to 4 minutes more. Stir chicken broth, carrots, lemon, rosemary, and thyme into beer mixture. Arrange chicken, skin-side up, over vegetables.
- Roast in the preheated oven until chicken is golden brown and crispy, about 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken and vegetables to a large platter and let rest, uncovered.
- Bring remaining broth and juices in the skillet to a boil and cook until sauce is thickened, about 10 minutes. Season sauce with salt.
- Slice chicken and serve with sauce.
Nutrition Facts : Calories 736.3 calories, Carbohydrate 13.6 g, Cholesterol 275 mg, Fat 42.5 g, Fiber 4 g, Protein 70.1 g, SaturatedFat 10.7 g, Sodium 584.3 mg, Sugar 5 g
BEER BRAISED CARROTS
Use an inexpensive lager such as Heineken. Serve the expensive stuff in a glass :)
Provided by Mikekey *
Categories Vegetables
Time 55m
Number Of Ingredients 6
Steps:
- 1. Heat a skillet (large enough to hold carrot halves in a single layer) over medium-high heat and add butter.
- 2. When butter has melted, add coriander and caraway seeds and toss to coat with the butter. Toast for a minute.
- 3. Add carrot halves and toss to coat with the butter. Season with salt and add the brown sugar.
- 4. Continue cooking over medium heat until the sugar dissolves and coats the carrots, about 1 minute. Add beer and continue cooking until carrots are tender when pierced with the tip of a knife, 25 to 30 minutes. (If beer cooks down, add a little water to finish cooking.)
- 5. Serve immediately.
FOODCHANNEL EDITOR
In this version of barbecued chicken, the chicken is first braised on the stovetop until tender in a flavorful combination of beer and barbecue sauce, then quickly grilled just before serving. Use only thighs, drumsticks and wings for this recipe; chicken breasts will turn out dry when braised and grilled. Recipe Courtesy of Williams-Sonoma
Provided by By FoodChannel Editor | August 29, 2009 2:13 pm
Time 1h
Yield -
Number Of Ingredients 8
Steps:
- 1 Season the chicken with salt and pepper. 2 In a Dutch oven over medium-high heat, warm 3 tablespoons of the oil until almost smoking. Working in batches, brown the chicken on all sides, about 3 minutes per side. Transfer to a platter. 3 Add the remaining 1 tablespoon oil to the pan along with the onions. Cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the beer and barbecue sauce and bring to a boil. Add the chicken, reduce the heat to low, cover and cook until tender, about 1 hour. Using tongs, transfer the chicken to a baking sheet and let cool to room temperature. 4 Meanwhile, bring the sauce to a simmer over medium-high heat and simmer until thickened, about 30 minutes. Pour the sauce into a shallow bowl and let cool to lukewarm, about 30 minutes. 5 Preheat an indoor electric grill on medium-high heat. Brush the chicken on both sides with some of the sauce. Grill the chicken, turning once and brushing occasionally with more sauce, until nicely grill-marked, about 3 minutes per side. 6 Transfer the chicken to a platter and brush with more sauce. Serve with corn and herb compound butter. Serves 4. 7 HERB COMPOUND BUTTER: 8 tablespoons (1 stick) unsalted butter, at room temperature. 1 tablespoon chopped fresh flat-leaf parsley. 1 tablespoon chopped fresh chives. 1 teaspoon lemon zest. 2 teaspoons fresh lemon juice. Salt and freshly ground pepper, to taste. In a bowl, combine the butter, parsley, chives, lemon zest, lemon juice, salt and pepper. Mash and fold the butter and flavoring until smooth and well blended. Place a 12-inch square of plastic wrap or waxed paper on a work surface. Scrape the butter mixture onto the plastic wrap, placing it about 2 inches from the edge nearest you. Shape the butter into a horizontal cylinder about 8 inches long and 2 inches wide. Wrap the butter in the plastic wrap, then twist the ends of the plastic in opposite directions; the plastic will tighten to shape the butter into a compact log. Refrigerate until the butter is firm, about 2 hours. Just before serving, unwrap the butter and cut into 1/4-inch rounds. Makes about 8 tablespoons.
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