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jkmunchkin

Chicken Recipe Needed

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I am having a bbq (birthday celebration) and in addition to hot dogs, hamburgers and the various sides, appetizers, etc. that we'll make, I wanted to have some sort of chicken. But not a chicken that goes on the grill. I was thinking of maybe a chicken with onions and peppers in like a white wine or sherry sauce. Does anyone have a recipe for something like this?

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Guest j_mommy

I cut up chicken and cook it in olive oil with onions and peppers...no real recipes just go by taste!

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I am having a bbq (birthday celebration) and in addition to hot dogs, hamburgers and the various sides, appetizers, etc. that we'll make, I wanted to have some sort of chicken. But not a chicken that goes on the grill. I was thinking of maybe a chicken with onions and peppers in like a white wine or sherry sauce. Does anyone have a recipe for something like this?

I might actually use pearl onions and go to allrecipes for a sherry sauce and bake it?

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I am having a bbq (birthday celebration) and in addition to hot dogs, hamburgers and the various sides, appetizers, etc. that we'll make, I wanted to have some sort of chicken. But not a chicken that goes on the grill. I was thinking of maybe a chicken with onions and peppers in like a white wine or sherry sauce. Does anyone have a recipe for something like this?

Check out Rachel Ray she did a chicken with peppers and leaks w/ sherry and soy sauce that looked wonderful. It was on today.

Yellow Rose

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I make a lot of chicken. Cut breasts generally, but have done whole. I cook it in a nice big heavy 12 inch skillet.

I've never used much of a recipe to make things, I just make it on the fly, but here's what I'd try.

1. First. chicken prep. I like to cut as much skin/fat off the chicken as I can. I leave some parts on to at least keep the chicken peices "stable"

2. Brine. Put some salt and sugar in enough water to fit all the chicken in. Let it soak for about 2 hours.

3. Right after you start the brine, chop up a few cloves of garlic. (for a full chicken I'd use 4 or 5 cloves from a garlic, depending on how much you like garlic.(I use a single clove from a garlic for two large breasts).

4. Now add to garlic enough olive oil that will put a 1-2mm layer in your frying pan, but don't put it in the pan, put it in a small glass bowl. If your not sure, a bit of extra olive oil can't do much harm. Leave them sit until need(note, don't prep this days before, garlic and olive oil blends can get toxic over time if not prepped correctly, its fine for a few days, but there is some reaction when they sit for weeks, I don't know what, I just remember reading this once)

5. After the brine is done, I drain the chicken, pat it dry with paper towels(making sure to not leave paper to stick to it).

6. I then use some random season'ing I make up. Let say this time I would try 50% Mr Dash, 30% Black Pepper, 10% Cayanne Pepper. 10% Onion Powder(not salt)

7. Use whatever spice you made to rub into the chicken(after you dried it) Let it sit for another 20 minutes.

8. Put the oil in the pan, make sure it covers the pan nicely, add the chicken evenly.

9. Heat it up, temp really depends on the frying pan/range top. You don't want it too hot. I do about 40-45% the high setting at first, then after its really going drop down to about 20% for the rest.

Note, that if you can cover your frying pan do so for the first half at least. I don't have a nice lid for my frying pan, but I just use another 10'' skillet that fits nicely upside down on my 12''. My 10'' is just a cheapo 10 dollar skillet I bought for a lid. My 12'' is a pretty decent pan but the concept is the same. The steam heat from the chicken cooking really helps keep them juicy and helps cooking speed.

Be sure to always keep the heat down though. It should be a nice low sizzle. If you here the oil making a "poping" noise your going to have a tough outside.

Sorry that I don't have any measurements, or exact amounts, or anything like that. I just generally cook on the fly, mix in what I feel like at the time.

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We have an old family recipe we called Chevrolet Chicken, because we got the recipe from a wife of the Chevy car dealer in town!

It's very simple and very delicious and inherently gluten-free.

Cut up pieces of chicken......we usually get a "pix of the chix" here in Memphis

Peel baking potatoes and cut into 1- 1 1/2 " cubes

1 bag baby carrots(already peeled)

2-3 large sweet onions(yellow will do)

Layer the vegetables in a roasting pan...salt and pepper

Put the chicken on top of the vegetables...salt and pepper again

Put a dab of butter or margarine,etc.. on top of the chicken

Cover with the lid, or seal with aluminum foil.

Cook at 375* for 1 1/2 to 2 hours.

That's it!

Bon appetit!

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That sounds good. Love oven chicken recipes too, I'll try that later this year, I try to avoid using my oven as much as possible in the summer.

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Mmmm, they all sound good!

I sautee chicken tenders in olive oil, and then deglaze the pan with white wine and lemon juice.

There's also chicken marsala, which is similar, but I add garlic, onions, mushrooms, and red peppers, and use marsala instead of the white wine.

Both go great with a pot of white rice, and kids like them, too, especially if you put a pinch of sugar in to offset the lemon juice.

You can also make the first one, but after deglazing, add a can of apricots, a dash of soy or worcestereshire, a pinch of curry powder, and some cream. (Or you can dredge the chicken in cornstarch mixed with a tablespoon of curry powder.)

In fact, I think that's what I'll make for dinner tonight! :)

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Slice chicken breasts thin, then coat with a mixture of your favorite mustard (we use brown mustard) beaten with an egg, then bread with a mixture of half gluten-free bread crumbs and half finely chopped walnuts or pecans, seasoned with nutmeg and salt. Saute in olive oil and butter 50/50 until brown on both sides and cooked through. Magnificent!

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