HOT PEPPER CHICKEN UNDER A BRICK WITH AN ORANGE AND POPPY SEED DRESSED SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Season the chicken with salt and pepper. Combine crushed red pepper, mustard and about 2 tablespoons oil in a small dish. Slather the mixture over the skin of the chicken. Place chicken face down in a nonstick skillet. Set loose foil over chicken then a plate or smaller pan on top and weigh it down with a brick or heavy cans. Place pan over medium to medium-high heat and cook. After 18 minutes flip the chicken to get some color on the other side. Reduce the heat from medium to medium-low and cook for another 2 minutes, until cooked through. Remove weight, turn chicken over and sprinkle with chopped hot peppers then douse with pepper juice and top with parsley.
- While chicken cooks, transfer the marmalade to a microwaveable dish; give it a zap just to loosen it up. Remove from the microwave and whisk together the marmalade and poppy seeds and vinegar then stream in 3 tablespoons extra-virgin olive oil. Toss cucumbers, tomatoes and greens with the dressing and season with salt and pepper.
- Turn broiler on.
- Place bread under broiler and broil until charred or toasted. Remove from the broiler and rub with cut garlic, drizzle with olive oil and rub bread in the pan juices after the chicken comes out.
- Serve chicken with salad and soaked bread.
BREADED CHICKEN WITH VINEGAR PEPPERS RECIPE - (4.4/5)
Provided by á-5623
Number Of Ingredients 6
Steps:
- Preheat oven to 400° with center rack. Skin and trim fat from chicken pieces. Anna then further cleans her chicken by rubbing them with kosher salt and some white vinegar, rinsing well with cold water and patting dry thoroughly. Heat a 12" skillet over medium heat. In a bowl, beat the eggs with the parmesan. Place the breadcrumbs in a pie plate. Pour enough olive oil to come 1/4" the inside of the skillet. Heat until hot but not smoking - a gentle med-high. Dip each piece of chicken in the egg mixture, allowing excess to drip back into the bowl, then coat in the breadcrumbs. Lay the chicken in the hot oil, allowing to become golden brown on each side -- you won't need to cook through as the chicken will cook further in the oven. Place the chicken in a Pyrex or other baking dish, large enough to accommodate the chicken pieces in one layer without touching -- 9" x 13" or similar. Pour the liquid from the vinegar peppers over the chicken and bake 10 minutes. Remove chicken and add the peppers, tucking in and around the pieces of chicken. Return to the oven, reduce heat to 350° and bake until the chicken is cooked and juices run clear, about 30 minutes longer. (Anna said she cooks a full hour but I think that is too long.) Serve chicken plated with peppers and pan juices.
CHICKEN UNDER A BRICK
It isn't easy to cook chicken so that its skin is crisp and its interior juicy. Grilling, roasting and sauteing all have their problems. But there is an effective and easy method for getting it right, using two ovenproof skillets. A split chicken is placed in one of them, skin side down. The other skillet goes on top as a weight, which helps retain moisture and insures thorough browning. A couple of clean rocks or bricks can be used instead of the second skillet. (If the weight of choice doesn't seem terribly pristine, it can be wrapped in foil.)
Provided by Mark Bittman
Categories easy, lunch, main course
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place the chicken on a cutting board, skin side down, and using your hands, press down hard to make it as flat as possible. Mix together the rosemary leaves, salt, pepper, garlic and 1 tablespoon of the olive oil, and rub this all over the chicken. Tuck some of the mixture under the skin as well. If time permits, cover and marinate in the refrigerator for up to a day (even 20 minutes of marinating boosts the flavor).
- When you are ready to cook, preheat the oven to 500 degrees. Preheat an ovenproof 12-inch skillet (preferably nonstick) over medium-high heat for about 3 minutes. Press rosemary sprigs, if using, into the skin side of the chicken. Put remaining olive oil in the pan and wait about 30 seconds for it to heat up.
- Place the chicken in the skillet, skin side down, along with any remaining pieces of rosemary and garlic; weight it with another skillet or with one or two bricks or rocks, wrapped in aluminum foil. The idea is to flatten the chicken by applying weight evenly over its surface.
- Cook over medium-high to high heat for 5 minutes, then transfer to the oven. Roast for 15 minutes more. Remove from the oven and remove the weights; turn the chicken over (it will now be skin side up) and roast 10 minutes more, or until done (large chickens may take an additional 5 minutes or so). Serve hot or at room temperature, with lemon wedges.
Nutrition Facts : @context http, Calories 566, UnsaturatedFat 27 grams, Carbohydrate 3 grams, Fat 42 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 11 grams, Sodium 593 milligrams, Sugar 0 grams, TransFat 0 grams
CHICKEN AND PEPPERS WITH BALSAMIC VINEGAR
This is a yummy chicken dish with outstanding flavor that is easy to make. Serve over white rice or by itself.
Provided by ROBYN050501
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
- Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
- Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.
Nutrition Facts : Calories 323.5 calories, Carbohydrate 13.2 g, Cholesterol 71.9 mg, Fat 17.6 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 2.9 g, Sodium 71.3 mg, Sugar 6.1 g
CHICKEN UNDER A BRICK WITH FRESH HERB AND GARLIC SAUCE
Categories Food Processor Chicken Garlic Marinate Mint Basil Grill/Barbecue Parsley Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Cook 8 garlic cloves in boiling water 2 minutes. Drain garlic. Place in processor and cool. Add remaining 4 garlic cloves and next 6 ingredients. With machine running, gradually add oil, blending until thick sauce forms. Season with salt. Do ahead Can be made 2 days ahead. Transfer to bowl; cover and chill.
- Place chicken in large resealable plastic bag. Add 1/2 cup sauce and turn to coat evenly. Chill at least 1/2 hour and up to 4 hours, turning bag occasionally.
- Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Place chicken, skin side down, on grill. Top each piece with 1 foil-wrapped brick. Grill until skin is golden brown and crisp, about 5 minutes. Remove bricks. Turn chicken over; grill until cooked through, about 5 minutes. Arrange chicken on platter. Spoon some sauce over. Serve, passing remaining sauce separately.
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