POTTED CHICKEN
Provided by Michael Symon : Food Network
Categories main-dish
Time 2h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon of olive oil in casserole and brown chicken, set aside. Saute onions and garlic and cover with browned chicken. Cover with fennel, tomatoes, and remaining ingredients. Cover tightly and place in a preheated 350 degree oven for 2 hours. Remove from casserole and serve.
POTTED CHICKEN BREASTS WITH LEMON AND ROSEMARY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 6h10m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a pot, combine EVOO with the carrots, onion, celery, garlic and lemon zest and juice. Season the chicken with salt and pepper on both sides, turn in the vegetables and oil and cover. Refrigerate for 3 to 4 hours.
- Return to room temp.
- Place a pot over medium-high heat and brown the chicken 15 to 20 minutes. Add the wine and reduce for a few minutes. In a small bowl, stir together the tomato paste with 1/4 cup hot water, then add to the sauce along with the stock. Bring to a boil, then reduce the heat and simmer 20 to 30 minutes more to cook through. Cool and store.
- Reheat over medium heat. Serve with crusty bread.
Nutrition Facts : Calories 231 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 59 milligrams, Sodium 439 milligrams, Carbohydrate 7 grams, Fiber 1.5 grams, Protein 21 grams, Sugar 3 grams
BAKED LEMON-ROSEMARY CHICKEN
A truly easy and superb lemon-rosemary chicken dish with amazing flavor. Best served with fresh green beans and light and fluffy garlic mashed potatoes, or serve with your favorite sides.
Provided by Chef Eden
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Blend butter, rosemary, garlic, 2 tablespoons plus 2 teaspoons lemon juice, thyme, and olive oil together in an electric blender. Pour a small amount into a skillet placed over high heat, covering the bottom.
- Place chicken breasts in the skillet and pour remaining butter mixture on top. Cook until golden brown, about 5 minutes, flipping as needed. Transfer to a baking dish and pour mixture from the skillet over the chicken. Lightly dust with lemon zest.
- Bake in the preheated oven until no longer pink in the centers and juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C). Remove and let stand for 5 minutes before serving.
Nutrition Facts : Calories 305.3 calories, Carbohydrate 5 g, Cholesterol 105.3 mg, Fat 21.7 g, Fiber 1.8 g, Protein 24.3 g, SaturatedFat 11 g, Sodium 167 mg, Sugar 0.3 g
LEMON AND ROSEMARY CHICKEN
This baked rosemary chicken with a tangy lemon sauce is my husband's favorite, and my sister always wants it for her birthday dinner. -Laurel Dalzell, Manteca, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Sprinkle chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat oil over medium heat; brown chicken on both sides. Transfer to a 15x10x1-in. baking pan; reserve drippings. Bake chicken, uncovered, until a thermometer reads 165°, 8-10 minutes., Meanwhile, in same skillet, cook and stir shallot and rosemary in drippings until tender. Stir in broth. Bring to a boil; cook until liquid is reduced by half. Reduce heat to low; stir in lemon zest and juice. Whisk in butter, 1 tablespoon at a time, until creamy. Serve with chicken.
Nutrition Facts : Calories 252 calories, Fat 16g fat (8g saturated fat), Cholesterol 93mg cholesterol, Sodium 355mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein.
CHICKEN BREASTS WITH LEMON AND FRESH ROSEMARY (CROCK POT)
Recipe is from my new Hamilton Beach 3 in One Slow Cooker. ---- NOTE: Recipe is for the 2-quart cooker; for larger pots, please double the recipe! ---------------- Per Chef BuggsyMate's review, I've reduced the paprika amount from 2-3 tablespoons smoked paprika to 1 tablespoon! If you want your chicken extra smokey, please use more --
Provided by KerfuffleUponWincle
Categories Chicken Breast
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Note: For easier serving, cut chicken breasts in half before crocking!
- Place skin on, bone-in chicken breasts in the 2-quart stoneware slow cooker dish. (For larger pots, please double the recipe!).
- Pour lemon juice (and optional zest) over chicken breasts.
- Sprinkle with paprika, optional minced garlic and red pepper flakes, salt and pepper.
- Top with rosemary sprig.
- Cook on LOW for approximately 4 hours, or on HIGH for 3 1/2 hours, or until chicken reaches an internal temperature of 180F on a meat thermometer.
- Serves 6.
Nutrition Facts : Calories 129.2, Fat 6.7, SaturatedFat 1.9, Cholesterol 46.4, Sodium 239.8, Carbohydrate 1.3, Fiber 0.3, Sugar 0.2, Protein 15.3
SKILLET CHICKEN WITH LEMON AND ROSEMARY
Quick and good one-pan chicken - very flavorful.
Provided by Avid Rkfan
Categories Skillet Chicken Breasts
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons olive oil in a skillet over medium heat and brown chicken breasts on both sides for 7 to 10 minutes. Remove from the skillet, cover with foil, and keep warm.
- Add remaining tablespoon olive oil to the pan and cook leeks over medium heat until softened, about 3 minutes. Stir in bacon and garlic and cook until bacon is crispy, about 5 minutes. Deglaze pan with vinegar and scrape up any browned bits from the bottom.
- Add tomatoes, lemon zest, lemon juice, rosemary, and sage to the skillet. Return chicken to the pan and season with salt and pepper.
- Pour in broth and bring to a simmer. Reduce heat to low, cover, and cook until sauce is reduced by half and chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with lemon wedges.
Nutrition Facts : Calories 325.8 calories, Carbohydrate 12.8 g, Cholesterol 78.1 mg, Fat 17.1 g, Fiber 1.8 g, Protein 29.8 g, SaturatedFat 3.4 g, Sodium 525.3 mg, Sugar 3.2 g
ROAST CHICKEN WITH LEMON, GARLIC, AND ROSEMARY
Roast chicken could not be easier - or tastier - than with this recipe. Lemon, rosemary, and garlic help to flavor this gloriously roasted chicken with crispy skin.
Provided by Magda
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h15m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Pat chicken dry and sprinkle salt on all sides and inside the cavity. Sprinkle with black pepper. Pluck the leaves from 1 spring of rosemary and sprinkle on the chicken. Place the other whole sprig inside the cavity along with garlic and lemon.
- Place the chicken on a roasting rack set inside a roasting pan.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 437.6 calories, Carbohydrate 4 g, Cholesterol 145.5 mg, Fat 25.8 g, Fiber 1.5 g, Protein 46.4 g, SaturatedFat 7.2 g, Sodium 1885.4 mg
CHICKEN BREASTS WITH ROSEMARY AND LEMON
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Split the chicken breasts in half down the center. Trim them neatly to remove peripheral membrane and bits of fat.
- Dredge the chicken all over in the flour seasoned with salt and pepper.
- Heat the oil and butter in a heavy skillet large enough to hold the chicken breasts in one layer. Add the chicken pieces, rosemary and garlic. Cook about 4 minutes or until the pieces are nicely brown on one side. Turn and cook for 4 to 5 minutes until golden brown on the other side. Do not cover.
- Pour off all the fat from the skillet, leaving the chicken, rosemary and garlic in the skillet. Pour in the wine and bring to a boil. Add the lemon juice and parsley. Cover closely and cook 3 minutes longer. Remove and discard the garlic cloves and serve immediately.
Nutrition Facts : @context http, Calories 406, UnsaturatedFat 15 grams, Carbohydrate 9 grams, Fat 25 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 8 grams, Sodium 543 milligrams, Sugar 1 gram, TransFat 0 grams
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