ROYAL CHICKEN
Make and share this Royal Chicken recipe from Food.com.
Provided by Recipe Junkie
Categories Chicken Thigh & Leg
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Wash the chicken legs and cut them into pieces.
- Cut the brown onion into bite-size pieces.
- Heat the wok then add 3 T oil.
- Stir-fry the brown onion until fragrant.
- Add the pieces of chicken and stir to mix.
- Add the carrots, the ketchup, the salt, the sugar and the 1/2 c water and bring them to a boil.
- Turn the heat to low and cover.
- Cook 20 minutes, or until the liquid is reduced to 1/2 cup.
- Add cornstarch and 1 T water to thicken, stir.
- Transfer to aserving plate and serve.
- Noter from the book:.
- When cooking the chicken, stir occasionally to prevent it from burning. If the liquid in the chicken mixture has not reduced to 1/2 c after 20 minutes of cooking, turn the heat to high; stir and cook until the liquid is reduced to 1/2 c.
Nutrition Facts : Calories 186.2, Fat 10.2, SaturatedFat 2.9, Cholesterol 69.3, Sodium 561, Carbohydrate 6, Fiber 0.5, Sugar 4.2, Protein 16.1
ROYAL CHICKEN
This elegant recipe supposedly dates back to 1953, the year when Elizabeth II was crowned Queen of England. Whether or not that is the case, it is an unusual recipe and tastes great.
Provided by Millereg
Categories Lunch/Snacks
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Remove the flesh from the cooked chicken and cut into small pieces.
- In a small saucepan, heat the oil, add the onion and cook for about 3 minutes, until softened.
- Add the curry paste, tomato puree, wine, bay leaf and lemon juice.
- Simmer, uncovered, for about 10 minutes until well reduced.
- Strain and leave to cool.
- Puree the chopped apricot halves in a blender or food processor or through a sieve.
- Beat the cooled sauce into the mayonnaise with the apricot puree.
- Whip the cream until it forms stiff peaks and fold into the mixture.
- Season, adding a little extra lemon juice if necessary.
- Fold in the chicken pieces.
- Garnish with watercress or parsley to serve.
Nutrition Facts : Calories 693, Fat 49.8, SaturatedFat 15.7, Cholesterol 232, Sodium 205.7, Carbohydrate 2.3, Fiber 0.4, Sugar 0.6, Protein 53.2
ROYAL CHICKEN COOKED IN YOGURT
Steps:
- Put the yogurt into a bowl. Beat it lightly until it is smooth and creamy. Add 1/2 teaspoon of the salt, some black pepper, the ground cumin, ground coriander, cayenne, and cilantro. Mix and set aside.
- Using the remaining 1/2 teaspoon salt, season the chicken pieces on both sides and sprinkle on some freshly ground black pepper.
- Put the oil in a wide, preferably nonstick pan and set over medium-high heat. When the oil is hot, put in the cardamom pods, cloves, cinnamon, and bay leaves. Stir once and put in some of the chicken pieces, only as many as the pan will hold easily in a single layer. Brown on both sides and remove to a large bowl. Brown all the chicken pieces this way and transfer them to the bowl. Put the almonds and raisins into the same hot oil. Stir quickly. The almonds should turn golden and the raisins should plump up, which will happen very fast. Then put the chicken and its accumulated juices back into the pan. Add the seasoned yogurt. Stir to mix and bring to a simmer. Cover, turn the heat to low, and simmer gently for 20 minutes, stirring once or twice during this time. Remove the cover, turn the heat up a bit, and reduce the sauce until it is thick and just clings to the chicken pieces. Turn the chicken pieces over gently as you do this.
CHICKEN ROYALE
Yet another way to prepare chicken! This gives an elegant presentation.It's great as a family meal, and your guests will enjoy this beautifully prepared entree as well. If raspberries are in season, sprinkle a few around the plate.
Provided by FLUFFSTER
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pound chicken breasts to 1/4-inch thickness with flat side of meat mallet or chef's knife.
- Roll cheese in walnuts.
- Place 1 spinach leaf on each breast; top with a cheese quarter. Fold chicken around spinach and cheese to form a mound.Sprinkle salt and pepper over chicken. Place chicken in baking pan. Cover. Bake in 350 degree oven for 30 minutes or until chicken is fork-tender.
- Mix wine and dressing in small skillet. Cook over medium heat until sauce is reduced by one-half: stir in butter or margarine. Pour sauce over chicken.
- Serve with rice.
- *If raspberry vinaigrette is not available, substitute 1/4 cup bottled reduced calorie red wine vinegar and oil dressing and 1/4 cup seedless raspberry jam. Omit butter or margarine.
Nutrition Facts : Calories 271.3, Fat 16.4, SaturatedFat 4.8, Cholesterol 66.6, Sodium 398.9, Carbohydrate 3.3, Fiber 1.3, Sugar 0.7, Protein 23.1
CHICKEN ROYALE
Treat your dinner guests like kings and queens by serving them these individual stuffed chicken breasts. -Nancy Schubert, Lake Forest, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 4 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 325°. For stuffing, combine the bread crumbs, water, 2 tablespoons butter, onion, parsley, salt, poultry seasoning and pepper. Place about 1/3 cup stuffing under the skin of each chicken breast; secure with toothpicks. In a shallow bowl, combine flour and paprika; coat chicken. Place in a greased 13x9-in. baking dish. Drizzle with remaining butter., Bake, uncovered, until a thermometer reads 170°, 1 to 1-1/4 hours. Meanwhile, for sauce, heat butter in large skillet over medium heat. Add mushrooms and onion, cook and stir until tender, 2-3 minutes. Stir in the flour, salt and pepper. Whisk in cream until blended; bring to a boil. Cook and stir until thickened, 1 minute. Reduce heat; add sour cream. Stir just until heated through; do not boil. Serve with chicken.
Nutrition Facts : Calories 1018 calories, Fat 64g fat (35g saturated fat), Cholesterol 243mg cholesterol, Sodium 1820mg sodium, Carbohydrate 59g carbohydrate (8g sugars, Fiber 4g fiber), Protein 53g protein.
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