MICHAEL'S CHICKEN
Baked barbeque-style chicken. Great with mashed potatoes using the sauce from the chicken.
Provided by Michael Mako
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h15m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium saucepan over medium heat, blend cider vinegar, chili sauce, Worcestershire sauce, and tomato paste. Mix in the onion, brown sugar, and cayenne pepper.
- Heat oil in a medium skillet over medium heat, and saute the chicken thighs until browned. Remove from heat, drain, and arrange in a medium baking dish. Cover with the cider vinegar sauce mixture.
- Bake covered 45 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 459.5 calories, Carbohydrate 21.1 g, Cholesterol 117.1 mg, Fat 26.6 g, Fiber 2.2 g, Protein 34 g, SaturatedFat 6.6 g, Sodium 620.3 mg, Sugar 14.8 g
CHICKEN WITH FRESH HERBS AND SHERRY WINE VINEGAR
Provided by Rozanne Gold
Categories Chicken Herb Broil Quick & Easy Dinner Vinegar Spring Summer Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Whisk first 5 ingredients in large bowl. Add chicken; turn to coat.
- Preheat broiler. Arrange chicken, skin side down, on large rimmed baking sheet. Pour marinade over; broil 4 minutes. Turn chicken. Broil until cooked through and skin is browned, about 6 minutes.
- Transfer chicken to platter. Add vermouth and cold butter to juices on sheet. Place sheet over 2 burners on medium heat. Cook until sauce is reduced to 1/2 cup, scraping up browned bits, about 2 minutes. Pour warm sauce over chicken.
ROASTED CHICKEN WITH GARLIC-SHERRY SAUCE
This garlic-kissed chicken is delicious, plain or fancy. It's an elegant entree for guests-and my husband and I love its leftovers in rice casseroles and hot, open-face sandwiches. -Sheri Sidwell, Alton, Illinois
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- For brine, in a large saucepan, bring water and salt to a boil. Cook and stir until salt is dissolved. Remove from the heat; cool to room temperature., Place a large heavy-duty resealable plastic bag inside a second large resealable plastic bag; add chicken. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Refrigerate 1-2 hours, turning several times., Preheat oven to 400°. Drain and discard brine. Rinse chicken with cold water; pat dry. Sprinkle with 1/2 teaspoon pepper. In a large ovenproof skillet, brown chicken in oil over medium heat. , Bake, uncovered, 20-25 minutes or until a thermometer reads 170°. Remove chicken and keep warm. Drain drippings, reserving 1 tablespoon., In the drippings, saute garlic for 1 minute. Add broth, sherry or additional broth and thyme. Bring to a boil; cook until liquid is reduced to 1 cup. Discard thyme. Stir in the butter, lemon juice and remaining pepper. Serve with chicken.
Nutrition Facts : Calories 534 calories, Fat 29g fat (12g saturated fat), Cholesterol 197mg cholesterol, Sodium 508mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 60g protein.
CRISP CHICKEN WITH SHERRY-VINEGAR SAUCE
Categories Chicken Garlic Roast Quick & Easy Gourmet
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Put oven rack in upper third of oven and preheat oven to 450°F.
- Pat chicken dry and sprinkle evenly with salt and pepper. 3Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear skin side of chicken until golden brown, 4 to 6 minutes. Transfer chicken, skin side up, with tongs to a large shallow baking pan (reserve skillet) and roast until chicken is just cooked through, 20 to 25 minutes. Let chicken stand 5 minutes.
- Meanwhile, cook garlic in reserved skillet over moderately high heat, stirring, until pale golden, 15 to 30 seconds. Add paprika, then immediately add vinegar, stirring and scraping up any brown bits, and boil 1 minute. Add broth and honey and simmer, stirring occasionally, until liquid is reduced to about 1/2 cup, about 2 minutes. Remove from heat and whisk in butter, 1 tablespoon at a time, until incorporated. Season with salt and serve with chicken.
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WELCOME TO MICHELS
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