CanadaMel
02-05-2006, 06:55 AM
As requested, here are a couple of good, IC friendly recipe's I've tried. They are both from "101 Delicious Chicken Recipes" Winter 2006 magazine. I've modified to make them friendlier:
Maple Thyme Roast Chicken:
Chicken pieces (I used 2 large bone in breasts, but you could do more)
Salt and pepper (I skipped the pepper to be safe)
1/3 cup pure maple syrup
2 Tbsp vegetable oil
1 Tbsp chopped fresh thyme (I used dried and it was fine)
<<recipe also calls for 2 tbsp balsamic vinegar and 1/8 tsp cayenne, but I skip these>>
Position rack in the upper third of the oven, Set oven to 400 F
-rub 3/4 tsp salt all over the chicken and set breast side up in dish
-whisk the syrup, oil, thyme, and 1 tsp salt
-pour mixture over the chicken, sprinkle chicken with more salt
-roast chicken, basting occasionally with pan juices. If pan juices start to burn, ad a couple tbsp water to the pan.
-let chicken rest for a few minutes after it's cooked, then cut and drizzle juices over it.
It goes really well with rice - I put the sauce on the rice as well.
Recipe #2 - Crispy-skin chicken breasts stuffed with red pepper, olices and feta (serves 2)
2 Tbsp chopped and roasted red peppers
2 Tbsp chopped black olives
1 oz feta, mashed with a fork
1 Tbsp fesh parsley
1 tsp fresh thyme (I used dried, it was fine)
1/2 tsp finely grated orange zest
1 Tbsp plus 1 tsp butter, softened
salt and pepper
2 skin-on boneless chicken breasts
1 Tbsp veg oil
1. Preheat oven to 450 F
2. make the stuffing:
combine pepper, olives, feta, parsely, thyme, orange zest and 1 Tbsp butter, mix until well blended. Tast and season with salt (and pepper if you can handle it...I didn't try). Mixture should be highly seasoned.
2. Stuff and cook the breasts:
Gently slide your index finger under the skin to create a small pocket. Scoop up some of the filling and push it into the pocken, spread it evenly. Do this until you've used half the filling and covered the top of the breast, but be careful not to completely detach the skin from the meat. Tidy up the skin by stretching it over the filling and breast as evely as possible. Repeat with second breast. Chill in the freezer for about 5 mins to let the filling firm up.
After 5 mins season both sides of chicken with salt/pepper. Heat a cast-iron skillet on the stove over med high heat. When the pan is hot, add the oil and the last 1 tsp of butter. Add chicken, skin side down. Leave at least one minute before moving so the skin won't tear. Cook about 4 mins.
Flip chicken over carefully, and put the pan in the hot oven and continue cooking until the chicken is no longer pink inside. (Note: I used olive oil, and there was a lot of smoke from putting it in the oven! Next time I'll try Crisco or something.)
Let chicken rest for 3-5 mins tented with foil, then serve immediately.
Both these recipes are really good, and different. Diversity rocks!
Mel
Maple Thyme Roast Chicken:
Chicken pieces (I used 2 large bone in breasts, but you could do more)
Salt and pepper (I skipped the pepper to be safe)
1/3 cup pure maple syrup
2 Tbsp vegetable oil
1 Tbsp chopped fresh thyme (I used dried and it was fine)
<<recipe also calls for 2 tbsp balsamic vinegar and 1/8 tsp cayenne, but I skip these>>
Position rack in the upper third of the oven, Set oven to 400 F
-rub 3/4 tsp salt all over the chicken and set breast side up in dish
-whisk the syrup, oil, thyme, and 1 tsp salt
-pour mixture over the chicken, sprinkle chicken with more salt
-roast chicken, basting occasionally with pan juices. If pan juices start to burn, ad a couple tbsp water to the pan.
-let chicken rest for a few minutes after it's cooked, then cut and drizzle juices over it.
It goes really well with rice - I put the sauce on the rice as well.
Recipe #2 - Crispy-skin chicken breasts stuffed with red pepper, olices and feta (serves 2)
2 Tbsp chopped and roasted red peppers
2 Tbsp chopped black olives
1 oz feta, mashed with a fork
1 Tbsp fesh parsley
1 tsp fresh thyme (I used dried, it was fine)
1/2 tsp finely grated orange zest
1 Tbsp plus 1 tsp butter, softened
salt and pepper
2 skin-on boneless chicken breasts
1 Tbsp veg oil
1. Preheat oven to 450 F
2. make the stuffing:
combine pepper, olives, feta, parsely, thyme, orange zest and 1 Tbsp butter, mix until well blended. Tast and season with salt (and pepper if you can handle it...I didn't try). Mixture should be highly seasoned.
2. Stuff and cook the breasts:
Gently slide your index finger under the skin to create a small pocket. Scoop up some of the filling and push it into the pocken, spread it evenly. Do this until you've used half the filling and covered the top of the breast, but be careful not to completely detach the skin from the meat. Tidy up the skin by stretching it over the filling and breast as evely as possible. Repeat with second breast. Chill in the freezer for about 5 mins to let the filling firm up.
After 5 mins season both sides of chicken with salt/pepper. Heat a cast-iron skillet on the stove over med high heat. When the pan is hot, add the oil and the last 1 tsp of butter. Add chicken, skin side down. Leave at least one minute before moving so the skin won't tear. Cook about 4 mins.
Flip chicken over carefully, and put the pan in the hot oven and continue cooking until the chicken is no longer pink inside. (Note: I used olive oil, and there was a lot of smoke from putting it in the oven! Next time I'll try Crisco or something.)
Let chicken rest for 3-5 mins tented with foil, then serve immediately.
Both these recipes are really good, and different. Diversity rocks!
Mel