Bergen Easter Chicken Recipes

MIDDLE EASTERN-INSPIRED HERB AND GARLIC CHICKEN

Middle Eastern-Inspired Herb and Garlic Chicken image

This recipe was inspired by the Middle Eastern dried seasoning mix called za'atar, a combination of herbs (usually thyme, oregano and marjoram), sesame seeds and sumac, often spiked with salt. Here, fresh herbs are substituted for the dried, which, along with fresh parsley and mint and plenty of lemon and garlic, are used to marinated boneless chicken thighs. If you can't find sumac, just leave it out. It does add a nice tang and vibrant color, but the dish will work without it. Optimum marinating time here is 8 hours. But feel free to leave it for as little as 15 minutes or as long as 24 hours. If you would rather use white meat, substitute boneless skinless breasts but reduce the cooking time by a few minutes.

Provided by Melissa Clark

Categories weekday, weeknight, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

6 boneless skinless chicken thighs (about 1 3/4 pounds)
6 garlic cloves, grated on a Microplane or minced
Juice and zest of 2 lemons
3 tablespoons extra-virgin olive oil, more for serving
2 tablespoons minced fresh parsley, more for serving
2 tablespoons minced fresh mint
1 tablespoon minced fresh thyme
1 tablespoon minced fresh oregano or marjoram
1 1/2 teaspoons kosher salt, more as needed
1 tablespoon sesame seeds, more for garnish (optional)
3/4 teaspoon sumac, more for garnish (optional)
2/3 cup plain Greek yogurt, preferably whole milk yogurt
1/4 teaspoon ground black pepper

Steps:

Combine chicken with all but 1 teaspoon of the grated garlic (save that teaspoon for the yogurt sauce), the zest and juice of 1 lemon, oil, parsley, mint, thyme, oregano, 1 1/2 teaspoons salt, and the sesame seeds and sumac, if using. Cover and marinate for 15 to 30 minutes at room temperature; you can refrigerate it for up to 24 hours.
Heat grill or broiler. If grilling, cook chicken over high heat until charred in spots, 4 to 7 minutes. Flip pieces and continue grilling until just cooked through, another 4 to 7 minutes. If broiling, arrange a rack 3 to 4 inches from flame. Line a rimmed baking sheet with foil and spread chicken out in a single layer. Broil chicken, turning halfway through cooking, until well colored and charred in spots, 4 to 7 minutes per side. Be careful that it doesn't burn.
While chicken cooks, place yogurt in a small bowl. Stir in the reserved grated garlic and lemon zest and season to taste with salt. Serve the chicken drizzled with olive oil, remaining lemon juice to taste, black pepper, parsley and sesame seeds and sumac, if using, with the yogurt alongside for dipping.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 2 grams, Sodium 447 milligrams, Sugar 2 grams, TransFat 0 grams

BERGEN EASTER CHICKEN

Bergen Easter Chicken image

Make and share this Bergen Easter Chicken recipe from Food.com.

Provided by LikeItLoveIt

Categories Lunch/Snacks

Time 50m

Yield 5 serving(s)

Number Of Ingredients 10

Ingredients

3 lbs chicken, cut in serving piece
1 teaspoon salt
1/2 teaspoon white pepper
2 tablespoons butter
1 cup chicken broth
1/4 cup sherry wine
1/4 cup fresh parsley, chopped
1/2 cup whipping cream
4 ounces cheddar cheese or 4 ounces shredded gjetost cheese
fresh parsley, , chopped (to garnish)

Steps:

Remove skin from chicken; rub with salt and pepper.
Place chicken in large skillet with melted butter.
Brown on all sides.
Pour broth over browned chicken.
Add sherry.
Cover, reduce heat to low.
Simmer 35 to 45 minutes or until chicken is tender.
Use slotted spoon to place cooked chicken on a platter, keep warm.
Add ¼ cup chopped parsley and cream to drippings in pan.
Simmer, cook and stir sauce until about 1 cup remains and has a glazed appearance.
Stir in cheese only until melted.
Pour sauce over chicken.
Garnish.

Nutrition Facts : Calories 818.9, Fat 62.2, SaturatedFat 25, Cholesterol 272.8, Sodium 997.9, Carbohydrate 1.8, Fiber 0.2, Sugar 0.4, Protein 57.9

CHICKEN EUGENE

Chicken Eugene image

Recently served to 75 women at a District United Methodist Women's, Spring Day Apart. Raves! Easy for a large group. Served with green beans, broiled peach halves with strawberry preserve in center, celery and carrot sticks , crescent rolls and homemade pies.

Provided by lenoirlady

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Yield 8

Number Of Ingredients 5

Ingredients

8 skinless, boneless chicken breasts
1 (8 ounce) jar dried beef
8 slices bacon
8 ounces sour cream
1 (10.75 ounce) can condensed cream of mushroom soup

Steps:

Preheat oven to 275 degrees F (135 degrees C).
Line a 9x13 inch glass baking dish with dried beef. Wrap the chicken breasts with the bacon strips and place the wrapped chicken breasts onto the beef. Mix together the sour cream and cream of mushroom soup and pour evenly over the chicken.
Bake uncovered in the preheated oven for 3 hours and enjoy, enjoy!

Nutrition Facts : Calories 394.1 calories, Carbohydrate 4.7 g, Cholesterol 122.1 mg, Fat 22.8 g, Protein 40.7 g, SaturatedFat 9.1 g, Sodium 1352.1 mg, Sugar 1.4 g

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