POACHED CHICKEN
Make and share this Poached Chicken recipe from Food.com.
Provided by Dancer
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken in a large saucepan; add water and remaining ingredients, and bring to a boil.
- Reduce heat, and simmer, uncovered, for 5 minutes or until chicken is done.
- Remove from heat, let stand, uncovered, 20 minutes.
- Place chicken and poaching liquid in a large bowl; cover and chill, or, put just the chicken in freezer bags and freeze for another time.
GARLIC PEPPERCORN SAUCE
The pool-side restaurant at the Kea Lani Hotel on Maui serves a sauce like this with their burgers and onion rings. I loved it so much I could have eaten it by the spoonful. I brought a bottle home and attempted to replicate it. I think this is very close!
Provided by SharleneW
Categories Sauces
Time 15m
Yield 5 cups sauce
Number Of Ingredients 6
Steps:
- Place all ingredients in a saucepan.
- Bring to a boil and simmer 10 minutes.
- Pour into bottles and store in refrigerator.
POACHED SALMON WITH GREEN PEPPERCORN, GINGER AND ORANGE SAUCE
Make and share this Poached Salmon With Green Peppercorn, Ginger and Orange Sauce recipe from Food.com.
Provided by lazyme
Categories < 4 Hours
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a small saucepan bring the water and the wine to a boil with the gingerroot, the black peppercorns, and the bay leaf and let the mixture stand, off the heat, for 5 minutes.
- In a large buttered baking dish arrange the salmon, skin side down, and sprinkle it with salt to taste. Add the wine mixture and poach the salmon, covered tightly with foil, in the middle of a preheated 400°F oven for 20 to 25 minutes, or until it just flakes and is cooked through.
- Make the sauce while the salmon is poaching:.
- In a bowl whisk together the sour cream, the mayonnaise, the mustard, the gingerroot, the zest, the juice, the green peppercorns, the sugar, the vinegar, and salt to taste and let the mixture stand at room temperature for 20 minutes to let the flavors develop.
- Serve the salmon with the sauce.
Nutrition Facts : Calories 470.8, Fat 17.8, SaturatedFat 4.7, Cholesterol 168.6, Sodium 305.6, Carbohydrate 5.8, Fiber 0.2, Sugar 1.9, Protein 61.3
CHICKEN IN OLIVE OIL
The olive oil and garlic combination makes this dish richly flavorful and aromatic. When serving, make sure to include the garlic cloves if you really love garlic. These can then be crushed into the accompanying bread or rice.
Provided by Mr. Wiggles
Categories Chicken
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees fahrenheit. Rub chicken pieces with whole garlic cloves. Discard the garlic cloves.
- In a large skillet, heat half of the olive oil for a few seconds. Brown chicken in olive oil lightly on both sides.
- Remove chicken pieces from pan and arrange, skin side down, in a baking dish. Pour the olive oil in the skillet and the remaining olive oil into same baking dish, making sure to coat chicken generously with the oil. Scatter the crushed garlic cloves all over the chicken. Season chicken with salt and pepper and sprinkle all over with the Italian seasoning. Cook in preheated oven about 25 minutes. turn chicken pieces over and tuck bay leaves in between the chicken pieces. Cook for 15-20 minutes or until chicken juices run clear. Serve chicken with the garlic cloves accompanied by rice or bread.
- Variation: You may add a little butter to the olive oil. Let butter melt in the pan and mix with the olive oil before browning the chicken. This makes for a richer (but higher calorie) dish.
Nutrition Facts : Calories 657.2, Fat 53.4, SaturatedFat 12.6, Cholesterol 162.6, Sodium 153.7, Carbohydrate 3.8, Fiber 0.2, Sugar 0.1, Protein 38.9
CHICKEN WITH MUSHROOM-PEPPERCORN SAUCE
Dress this dish up for company by substituting chanterelle or shiitake mushrooms for the white mushrooms
Provided by Chef Otaktay
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove skin from chicken. Rinse chicken; pat dry with paper towels. Spray a
- cold large skillet with nonstick spray coating. Preheat skillet over medium heat.
- Cook chicken in hot skillet about 10 minutes, turning to brown evenly. Remove.
- chicken from skillet. Add 1 teaspoon oil to skillet. (Add additional 1 teaspoon.
- oil, if necessary). Add mushrooms, onion, and crushed peppercorns. Cook and
- stir for 4 to 5 minutes or till vegetables are tender. Stir in broth; return.
- chicken pieces to skillet. Bring to boiling. Reduce heat; cover and simmer
- 20 minutes or till chicken is tender and no longer pink. Remove chicken. Stir.
- together milk and flour. Add to skillet. Cook and stir till thickened and
- bubbly; cook and stir for 2 minutes more. Stir in mustard and sherry; return.
- chicken to skillet and heat through. Serve over hot cooked pasta, if desired.
- Garnish with fresh sage sprigs, if desired.
Nutrition Facts : Calories 227.1, Fat 8.5, SaturatedFat 2.3, Cholesterol 47.7, Sodium 105.6, Carbohydrate 10.5, Fiber 0.9, Sugar 5.7, Protein 20.8
GREEN PEPPERCORN SAUCE
From Sauces, Dips, and Salsas, this is a really simple recipe that adds great flavor to either steaks or chicken. Depending what meat I'm making this for, I usually add some herbs for a little more flavor.
Provided by lazyme
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Rinse the pepper corns and set aside.
- Pan fry your meat, remove, then deglaze pan with broth.
- Stir over low heat until boiling, then add the cream and peppercorns.
- Boil for 8-10 minutes. Add brandy and boil for 1 minute.
- Serve over meat.
Nutrition Facts : Calories 225.1, Fat 22.4, SaturatedFat 13.8, Cholesterol 81.5, Sodium 213.4, Carbohydrate 1.9, Sugar 0.2, Protein 2.4
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