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recipes??

I could really use a new good recipe for chicken. Any suggestions?? Ps...I love anything with garlic!

 
randibosin

Asked by randibosin at 11:35 PM on Oct. 20, 2010 in Food & Drink

Level 16 (2,855 Credits)
This question is closed.
Answers (6)
  • Garlic stuffed chicken:
    2 c water
    8 cloves unpeeled garlic
    6 tbsp chopped fresh parsley (divided)
    1 tsp grated lemon peel
    1/2 tsp salt
    4 boneless chicken breasts
    3/4 cup chicken broth
    t tbsp fresh lemon juice
    Bring water to a boil, add garlic and cook for 10 minutes. Drain garlic, peel and cut into thin slices. In a small bowl, combine garlic, 1/2 the chopped parsley, lemon peel, salt. Mix.
    Loosen skin from chicekn breasts to form a pocket and put about 1 tsp garlic mixture under the skin
    Brown in a skillet until golden then cover and cook until no longer pink (about 10 minutes). Remove from pan. Add the rest of the chopped parsley, broth, and lemon juice to pan and bring to boil. Cook for about a minute. Spoon it over the chicken.
    It tastes like a scampi and I serve it with rice, using the remaining sauce as a type of gravy.
    Izsarejman

    Answer by Izsarejman at 11:41 PM on Oct. 20, 2010

  • Chicken caccetore (allrecipes.com), chicken enchiladas, or try chicken spanish rice.
    txdaniella

    Answer by txdaniella at 11:37 PM on Oct. 20, 2010

  • Chicken with 4o cloves of Garlic


    3 whole heads garlic, about 40 cloves
    2 (3 1/2-pound) chickens, cut into eighths
    Kosher salt
    Freshly ground black pepper
    1 tablespoon unsalted butter
    2 tablespoons good olive oil
    3 tablespoons Cognac, divided
    1 1/2 cups dry white wine
    1 tablespoon fresh thyme leaves
    2 tablespoons all-purpose flour
    2 tablespoons heavy cream
    Directions
    Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.
    Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side.

    SweetLuci

    Answer by SweetLuci at 9:33 AM on Oct. 21, 2010

  • Turn with tongs or a spatula; you don't want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.
    Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot.
    SweetLuci

    Answer by SweetLuci at 9:35 AM on Oct. 21, 2010

  • continued:
    Turn with tongs or a spatula; you don't want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.
    Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.
    SweetLuci

    Answer by SweetLuci at 9:37 AM on Oct. 21, 2010

  • allrecipes.com is great
    san78

    Answer by san78 at 2:16 PM on Oct. 21, 2010

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