Need great chicken recipe
- Monica Aug 4, 2005 03:41 PM
i'm looking for a killer chicken recipe, I like chicken adobe, but am looking to try somthing else, any suggestions would help. thanks!
This is an amazing recipe from Fine Cooking. It is probably more suitable for colder months. We serve it with baked sweet potatoes and sauteed broccoli rabe. Here is my rewritten verson of the recipe.
Lemon Rosemary Balsamic Mustard Chicken
2 teaspoons packed finely grated lemon zest
2 Tablespoons fresh lemon juice
2 teaspoons chopped fresh rosemary
1/3 cup Dijon mustard
1/3 cup packed light brown sugar
1/3 cup balsamic vinegar
1/4 cup extra virgin olive oil
pinch of salt
5 cloves of garlic
2 bone-in skin on chicken breast halves
4 bone-in skin on chicken thighs
Poke 3 or 4 slits in both sides of each piece of chicken. Salt and pepper the chicken. Crush the garlic cloves, sprinkle with a little salt and grind to a fine paste. Coat the chicken with the garlic paste. Add the marinade and marinate the chicken for 6 -24 hours.
Up to an hour ahead, remove the chicken from the fridge and put into a pyrex pan, skin side up. Heat the oven to 400
Roast the chicken for an hour. After 30 minutes, baste occasionally. The chicken is done when the juices run clear.
Serve the chicken with the sauce over potatoes, rice or pasta.
I've posted this recipe (from epicurious, linked below) for "Foolproof Grilled Chicken" before, because I love it so much! It makes the best tasting chicken I've ever prepared -- just made it two weeks ago for a dinner party and every single person who tried the chicken agreed. Oh, and I've made it in the oven before, too, so don't let the grilling part put you off if you weren't looking for a recipe that uses the grill.
These are two faves from Fine Cooking...crunchy parmesan chicken (link below) and Honey Balsamic Baked Chicken w/tomatoes, mushrooms and peppers. Here's the basic recipe, can't find a link:
Heat oven to 425. Rinse, pat dry and trim fat from 3 1/2 lbs. chicken pieces. In large pyrex, toss 1 red and 1 yellow pepper (each cut into 1" pieces), 1/2 lb quartered mushrooms, and 1 14 1/2 oz can of drained diced tomatoes. Toss well w/ 3 tbsp olive oil and 2 tbsp balsamic vinegar, 1 tbsp chopped fresh rosemary, 1/2 tsp kosher salt and freshly ground pepper. Skin side down, dredge chicken pieces in veg mixture to coat with juices and turn skin side up onto veg mixture. Sprinkle w/1 tsp kosher salt, more pepper, and 1 1/2 tbsp honey. Bake 50 - 60 minutes, til cooked thru and well browned. This is really delicious, healthful, and I like to serve over brown rice to soak up the juices. Enjoy!