Easy Lemon Chicken Thighs with Herbs

PREP 15mins | COOK 30mins | TOTAL 45mins

These lemon chicken thighs are juicy, flavorful, and easy to make. The chicken bursts with flavor thanks to fresh lemon, oregano, thyme, garlic, and mustard. We love to use bone-in, skin-on chicken thighs, which we’ve found to be more tender and flavorful than chicken breast. With that said, you can use chicken breast or chicken drumsticks.

Makes 4 servings

YOU WILL NEED
1 1/2 pounds chicken thighs, skin-on, bone-in, trimmed of excess fat
1 tablespoon whole grain mustard
1 tablespoon lemon zest (1 teaspoon for rub and 2 teaspoons for sauce)
1 1/2 teaspoons dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon kosher salt
2 tablespoons olive oil (1 tablespoon for rub, 1 tablespoon for cooking)
1/4 cup (60 ml) lemon juice (about 1 lemon)
1 1/4 cups (300 ml) low-sodium chicken stock, see our chicken stock recipe
2 garlic cloves, smashed
1 tablespoon unsalted butter
1 tablespoon all-purpose flour

DIRECTIONS

PREPARE CHICKEN

1. Heat the oven to 400 degrees F.
2. Make the rub for chicken. Combine mustard, one teaspoon of the lemon zest, oregano, thyme, salt and one tablespoon of the olive oil in a small bowl. Use fingers or a brush to coat chicken on both sides with the mustard rub.
3. In another bowl or measuring jug, combine remaining lemon zest (2 teaspoons), lemon juice and the chicken stock. Set aside.

COOK CHICKEN

1. Heat remaining tablespoon of oil in a large oven-safe skillet or frying pan over medium heat. Add the smashed garlic then cook about 1 minute or until you can smell toasted garlic and the garlic has browned around the edges. Remove and discard the garlic, but leave the oil.
2. Add the chicken, skin-side down, into the hot garlic-infused oil and cook 2 to 3 minutes or until the skin has turned golden brown.
3. Flip the chicken then add the lemon juice mixture from before. Stir then slide the pan into the oven and bake 25 to 35 minutes or until a thermometer inserted into the thickest part of the chicken reads 175 degrees F.

TO FINISH

1. Remove pan from oven then transfer the chicken to a plate and cover with aluminum foil. There should still be liquid in the pan. Place the pan over medium heat and bring the liquid to a gentle simmer.
2. In a small bowl, use your fingers to mix butter and flour, making a dry, crumbly paste. Whisk the flour and butter into the sauce. The sauce will thicken slightly and look glossy. Nestle the chicken back into the pan then serve.

ADAM AND JOANNE'S TIPS

- Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values. We omitted salt from the calculations since you will need to add to your tastes. We assumed four servings.

NUTRITION PER SERVING: Serving Size 1/4 of the recipe / Calories 319 / Protein 22 g / Carbohydrate 5 g / Dietary Fiber 1 g / Total Sugars 1 g / Total Fat 24 g / Saturated Fat 7 g / Cholesterol 127 mg
AUTHOR: Adam and Joanne Gallagher

Watch Us Make The Recipe

How to make this filling chicken fatteh from Syria

The Arabic word fatteh comes from a verb meaning to "shred" or "tear apart", in reference to the torn pieces of pitta that form the base of these dishes.

It's a well-chosen name for a variety of dishes, built on layers of ingredients including chickpeas, stuffed aubergines, artichokes, stewed meat or tahini and garlic yoghurt.

My family usually makes chicken fatteh at the beginning of Ramadan or the start of the year: the idea is that the whiteness of the yoghurt and of the rice symbolise good luck and a pure beginning. For me, chicken fatteh is my favourite as it is comforting and refreshing.

I always like to poach a whole chicken for dishes such as this because any leftover chicken or stock can be used for other meals. However, you can just as easily poach two chicken breasts or thighs, depending on your tastes.

One rule: eat fatteh straight away as the bread will become soggy the longer it sits (although it's too delicious to remain uneaten for long!)

By Mouna Elkekhia, Middle East Eye

Serves: 6 people

Preparation and cooking time: 1 hour

Ingredients

For the chicken

I whole chicken

3 bay leaves

1 onion, quartered

1 tbsp vegetable oil

Aleppo spice mix or Lebanese seven-spice mix*

2 tsps salt

hot water to cover

For the yoghurt sauce

500g (17½oz) plain natural yoghurt

1 garlic clove, crushed

1 tbsp tahini

1 tsp salt

190g (1 cup) of uncooked white rice

3 small pitta breads, cut into 2cm squares

chopped parsley and toasted almonds (or pine nuts) to decorate

Note: Lebanese seven-spice mix can be found in most Middle Eastern stores. Otherwise, you can replace with ½ tsp allspice, ¼ tsp ground black pepper, ¼ tsp ground cinnamon, ¼ tsp ground nutmeg, ¼ tsp ground cardamom and ¼ tsp ground cloves

Method

To make the chicken and rice

1. Heat one tbsp of oil in a large saucepan. Add the chicken and turn it around to sear the different sides in the oil.

2. Add the quartered onion and the bay leaves. Pour the hot water over the chicken so that it is covered. Add the salt and spices. Bring the water to a boil and then turn down the heat and simmer the chicken for 45 mins or until the chicken is cooked through.

3. Remove the chicken from the stock, reserving the stock.

4. Once it is cool enough, remove the bones from the chicken meat and discard. If you have used boneless chicken pieces, shred the chicken pieces into large pieces.

5. Cook the rice in 500ml (2 cups) of hot salted water. Bring to the boil and then simmer for 20 mins until the rice is cooked through.

For the pitta squares

1. Toss the pitta bread in a bowl with some vegetable oil.

2. Transfer it onto a baking tray lined with parchment paper.

3. Bake at 180°C (355°F) for 10 mins or until the pitta squares are a light golden colour.

To make the yoghurt sauce

1. Mix the yoghurt with the tahini, garlic and salt in a glass bowl.

2. Heat the mixture in a microwave for 1 minute until it is warm. NB: Be careful to not overheat it or the yoghurt will curdle.

3. Alternatively, you can gently heat the yoghurt in a saucepan over medium heat until just warm, again being careful to not overheat it.

To assemble

1. Place the pitta crisps in a deep serving dish (I use a glass baking dish so that the different layers are visible).

2. Using a ladle or large spoon, lightly cover the pitta crisps with some of the warm chicken stock.

3. Cover the bread and stock with a very thin layer of the cooked rice. This stops the bread from becoming soggy too quickly from the yoghurt.

4. Pour the yoghurt sauce over the bread and rice, spreading it out to ensure the dish is evenly covered with the sauce.

5. Spoon the remaining rice over the yoghurt. Place the shredded chicken on top of the rice

6. Decorate it with toasted almonds or pine nuts and the chopped parsley.

Mouna is a London-based chef and member of the Marhabtayn Syrian supper club. She is originally from Aleppo, Syria and has a passion for recreating authentic delicious flavours as a way to share a glimpse into the rich culture and history these dishes come from. You can follow her on Instagram @mounaskitchen or website www.mounaskitchen.com

Green Chile Chicken Recipe

Recipe courtesy of Ree Drummond
Show: The Pioneer Woman
Episode: Friendship Fiesta

Total:5 hr
Active: 40 min

Yield: 6 servings

Level: Easy

Ingredients

1/2 cup olive oil
3 tablespoons lime juice
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 canned chipotle peppers in adobo sauce, or more to taste
2 cloves garlic
6 boneless, skinless chicken breasts
6 poblano chiles
8 ounces Monterey Jack cheese, cut into 6 slices

Directions

First, make the marinade for the chicken: Combine the olive oil, lime juice, cumin, salt, pepper, chipotle peppers and garlic in a blender and mix until totally pureed. Pour into a large resealable plastic bag with the chicken breasts. Seal the bag, smush it around to coat the chicken and place it in the fridge to marinate for at least 4 hours (overnight if possible).

After the chicken has marinated, roast the poblano chiles one-by-one over the flame of your stovetop, using metal tongs to hold them, until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When the skin is totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow the chiles to sweat for a good 20 minutes. Remove the chiles and use a knife to scrape off most of the blackened skin. Slice the chiles in half lengthwise, and scrape out the seeds and membranes. Lay out the chile halves so they'll be ready for the next step.

Preheat a grill pan to medium-high heat (or use a skillet). Grill the chicken (or saute in the skillet) for 4 minutes on the first side. Turn the chicken over and lay 2 chile halves and a nice slice of cheese on the cooked side of each piece. Turn the heat to medium low and allow the chicken to finish cooking until it's totally done in the center, 4 to 5 minutes. The cheese should melt on its own; if it needs a little help, invert an iron skillet over it (or put the lid on the skillet, if using). Serve!

Cook's Note

You can also use any marinade you'd like, homemade or store-bought, for the chicken! Anything works.

Malaysian fried chicken (Ayam goreng) recipe

6:00 Prep | 0:20 Cook | 6 Servings | Capable cooks

This recipe is made using classic Malaysian ingredients - chicken, lemongrass, ginger - and tastes just as good as the street-food mamak version, but is easy to make.

INGREDIENTS

1.2kg chicken drumsticks
1/2 teaspoon salt
3/4 cup rice flour
Vegetable oil or canola oil, for deep-frying
MARINADE
2 stalks lemongrass (white part only), roughly chopped
1 brown onion, roughly chopped
3 garlic cloves, peeled
1.5cm piece fresh ginger
1 tablespoon fish sauce
1 teaspoon ground turmeric
2 teaspoons white sugar
1/2 teaspoon sesame oil
3/4 teaspoon salt
1.4 teaspoon ground white pepper
LIME HERB RICE
2 cups cooked white long-grain rice, cooled
1/2 cup fresh mint leaves
1/2 cup fresh coriander leaves
1/2 large red chilli, roughly chopped
1 lime, juiced, plus extra wedges to serve
1 tablespoon grapeseed oil

METHOD

Step 1
Make Marinade: Place lemongrass, onion, garlic, ginger, fish sauce, turmeric, sugar, sesame oil, salt and pepper in a food processor. Process until smooth, adding a little water if needed (see note).

Step 2
Place drumsticks in a large bowl. Add the marinade. Toss to coat. Cover. Refrigerate overnight to allow flavours to develop.

Step 3
Make Lime herb rice: Combine rice, mint, coriander, chilli, lime juice and grapeseed oil in a bowl. Season with salt and pepper.

Step 4
Drain drumsticks, discarding marinade. Place drumsticks in a bowl. Sprinkle with the salt. Add rice flour. Toss to combine.

Step 5
Pour enough vegetable oil into a large saucepan or wok to come 5cm up the side. Heat over medium-high heat (oil should reach 165ºC). Deep-fry drumsticks, in batches, turning, for 12 minutes or until deep golden brown and cooked through. Transfer to paper towel to drain. Serve chicken with rice and lime wedges.

NOTES
You can also use a mortar and pestle.

Author: Nagi Maehashi Image credit: Nagi Maehashi Publication: Super Food Ideas

Grilled Chicken with Charred Lemon and Heirloom Tomatoes Recipe

Served with grilled scallions and onions, thickly sliced heirloom tomatoes and charred lemon slices, Scott Conant's juicy grilled chicken is perfect for a summer cookout.

Total:4 hr
Prep: 20 min
Inactive: 3 hr
Cook: 40 min
Yield: 4 to 6 servings
Level: Easy

Ingredients

1 1/4 cups extra-virgin olive oil, plus more for brushing
1 tablespoon Worcestershire sauce
1 to 2 pinches crushed red pepper flakes
2 medium onions, sliced into 1/2-inch-thick rounds
2 bunches scallions, roots trimmed
1 lemon, sliced
2 whole chickens, 2 1/2 to 3 pounds each, cut into 8 pieces
Salt and freshly ground black pepper
1/2 cup chopped fresh parsley
1 tablespoon red wine vinegar
2 to 3 anchovies, well rinsed, finely chopped, optional
4 to 6 slices ciabatta bread
6 to 8 medium very ripe heirloom tomatoes or juicy beefsteak tomatoes, cut into wedges

Directions

Combine 1 cup of the olive oil, the Worcestershire, red pepper flakes, onions, scallions and lemons in a large bowl or large zip-top bag. Add the chicken pieces and toss to coat. Marinate in the refrigerator for at least a few hours.

Prepare the coals on an outdoor grill to medium hot or heat a gas grill. If using coals, bank them to one side of the grill so that one side is hot and the other less so.

Remove the chicken and vegetables from the marinade and transfer to 2 baking sheets. Discard the marinade. Sprinkle the chicken pieces well with salt and pepper and then place the chicken, onions, scallions and lemons onto the grill. You may lose some scallions or lemons, but hopefully most won't fall through the grates!

Put the cover on the grill to increase the heat and cook the hell out of the chicken. The grill will smoke like crazy, but try to resist opening the lid for 7 minutes or so. Open the lid, flip the chicken and continue cooking, mostly covered, until the chicken is cooked through, about 35 minutes total. If the chicken, lemon and onions are getting too charred, reduce the heat or move them to a cooler part of the grill, flipping as needed. Remove from the grill and let rest for 5 to 10 minutes before serving.

Meanwhile, mix together the remaining 1/4 cup olive oil, the parsley, vinegar and anchovies, if using.

To serve, brush the bread with olive oil and grill on both sides. Divide the chicken, lemon, scallions and onions among serving plates. Place the tomato wedges alongside and drizzle with the vinaigrette. Serve with the grilled bread.

Baked Buffalo Wings With Blue Cheese-Yogurt Dip Recipe

Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Total:1 hr 10 min
Prep: 7 min
Cook: 1 hr 3 min
Yield: 6 servings
Level: Easy

Ingredients

For the dip:
3/4 cup plain nonfat Greek yogurt
1/4 cup crumbled blue cheese
2 tablespoons mayonnaise
1 small clove garlic, chopped
1 tablespoon skim milk or buttermilk
Juice of 1/2 lemon
Kosher salt and freshly ground pepper

For the wings:
Cooking spray, for the baking sheet
3 pounds chicken wings, split at the joints, tips removed
4 stalks celery, cut into thirds
4 carrots, cut in half
2 bay leaves
1 cup fat-free low-sodium chicken broth
1 cup Frank's RedHot sauce (or 1/2 cup other hot sauce)
2 tablespoons paprika
2 tablespoons unsalted butter
1 tablespoon honey

Directions

Make the dip: Pulse the yogurt, blue cheese, mayonnaise, garlic, milk and lemon juice in a food processor until combined but still chunky. Season with salt and pepper. Cover and refrigerate until ready to serve.

Make the wings: Preheat the oven to 425 degrees F. Coat a rimmed baking sheet with cooking spray. Put the chicken wings in a deep skillet; add 3 pieces of celery, 3 pieces of carrot, the bay leaves, chicken broth, hot sauce, paprika, butter, honey and 1/2 cup water and bring to a simmer over medium heat. Simmer until the chicken is almost cooked through, about 18 minutes. Transfer the wings to the prepared baking sheet and arrange in a single layer; reserve the sauce in the skillet.

Bake the wings, turning once, until the skin is golden and crisp, 30 to 35 minutes. Meanwhile, simmer the reserved sauce over medium-low heat until slightly thickened, about 15 minutes. Discard the celery, carrot and bay leaves. Reserve one-quarter of the sauce for serving. Return the wings to the skillet and toss with the remaining sauce. Serve the wings with the blue cheese dip and reserved sauce; cut the remaining celery and carrot into sticks to serve on the side.

Recipe courtesy Food Network Magazine

Maple-Mustard Chicken Thighs Recipe

Recipe courtesy of Ellie Krieger
Show: Healthy Appetite with Ellie Krieger
Episode: Secret Weapons

Total:55 minPrep: 10 minCook: 45 min
Yield: 2 to 4 servings
Level: Easy

Ingredients

4 large bone-in chicken thighs, skins removed (about 1 1/2 pounds)
2 tablespoons grainy French mustard
2 tablespoons Dijon mustard
1 clove minced garlic
1/2 teaspoon dried marjoram
2 tablespoons maple syrup

Directions

Preheat oven to 375 degrees F.

Rinse chicken and pat dry. Combine mustard, garlic, marjoram and maple syrup in a small bowl. Spread about 1 1/2 tablespoons mustard mixture evenly on top of each chicken thigh, being careful to cover as much of the surface as possible to form a "crust." Arrange chicken in a glass baking dish. Bake for 45 to 50 minutes, or until mustard mixture has formed a crust and is slightly hardened, and juices run clear when the chicken is pierced.

2007 Ellie Krieger, All Rights Reserved

Baked Orange Chicken and Brown Rice Recipe

This high-protein, whole-grain dish is easy to throw together. We love using chicken thighs, because they're budget friendly and stay moist while baking with the rice.

Recipe courtesy of Food Network Kitchen

Total:2 hr 5 min
Prep: 15 min
Cook: 1 hr 50 min
Yield: Serves 4
Level: Easy

Ingredients

3 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 3/4 cups low-sodium chicken broth
1 cup brown basmati rice
Zest and juice of 2 navel oranges
Kosher salt
Four 6-ounce boneless, skinless chicken thighs
Freshly ground black pepper
2 tablespoons chopped fresh mint
2 tablespoons toasted pine nuts

Directions

Preheat the oven to 375 degrees F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until just beginning to brown and soft, about 5 minutes.

Add the onions, chicken broth, rice, 1/4 cup of the orange juice, 2 teaspoons of the orange zest, 1 tablespoon of oil and 3/4 teaspoon salt to a 2-quart baking dish and stir to combine.

Toss the chicken with the remaining 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Nestle the chicken into the rice mixture. Cover the dish with foil and transfer it to the oven, being careful not to spill.

Bake for 55 minutes. Remove the foil and drizzle the chicken with 2 tablespoons of the orange juice. Continue to bake until most of the liquid has been absorbed, the chicken is fully cooked and the rice is tender, about 50 minutes more.

Drizzle the chicken with the remaining orange juice. Sprinkle the mint, pine nuts and desired amount of remaining orange zest over the dish and serve.

Copyright 2013 Television Food Network, G.P. All rights reserved.

The Italian Village Chicken Vesuvio Recipe

Rachael Ray's Tasty Travels
Episode: Italian Style

Total:55 minPrep: 15 minCook: 40 min
Yield: 4 servings
Level: Intermediate

Ingredients

1 fryer chicken, about 2 to 3 pounds, cut into 8 pieces (2 wings, 2 breasts, 2 legs, 2 thighs)
2 teaspoon salt
1 teaspoon ground black pepper
1/3 cup olive oil
2 cups canola oil, for frying
3 large Idaho or russet potatoes, peeled and cut into thick wedges
2 clove garlic, peeled and mashed
1 tablespoon dried oregano
1/2 cup white wine
2 tablespoons chopped parsley leaves

Directions

Heat oven to 400 degrees F.

Clean chicken, rinse with cold water and pat dry. Season with salt and pepper. Heat 1/3-cup olive oil in a large heavy skillet over medium-high heat. When oil is hot, carefully place chicken in pan using tongs. Breasts and thighs first, then the rest. Brown well on all sides, remove chicken from pan. Pour off all but a few tablespoons of oil. Return chicken to skillet and place uncovered in preheated oven for 25 minutes, turning chicken once or twice.

Heat 2 cups of canola oil to 350 degrees F.

While chicken is cooking have potatoes peeled, wedged, rinsed and dry. Carefully add wedges into hot oil, about 4 at a time. Avoid crowding. Fry potatoes until golden and remove and let drain on paper towel and reserve for later.

For the last 5 minutes of cooking for the chicken, add the cooked potatoes, garlic, oregano and wine to skillet, return to oven.

Remove skillet from oven to stove top after the 5 minutes, add parsley and gently turn with a spoon.

Remove chicken to a large platter, arrange potatoes atop the chicken and pour the pan juices over all.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Italian Village Restaurants, Chicago, IL

Caribbean Jerk Chicken Recipe

Show: Rachael Ray's Tasty Travels
Episode: Bustling Boston

Total:50 minPrep: 20 minCook: 30 min
Yield: 4 servings
Level: Intermediate

Ingredients

For the Caribbean Jerk Chicken: 
1 tablespoon Caribbean Jerk seasoning
1 tablespoon crushed red pepper
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon salt
1 tablespoon chives
8 boneless chicken breasts, about 6 ounces each
Red wine (enough to dip chicken into)
4 servings basmati rice, cooked according to package directions
For the butter sauce:
1 tablespoon shallots
1/2 cup white wine
1 cup heavy cream
2 sticks butter
1 tablespoon salt
1 teaspoon white pepper
Hot sauce (recommended: Tabasco)
For the fried bananas:
4 ripe bananas cut in 1/2, lengthwise, then in thirds (24 pieces total)
All-purpose flour

Directions

For the Caribbean Jerk Chicken:

Preheat grill to medium-high heat and oven to 500 degrees F. Combine all dry ingredients in a bowl. Set aside. Rinse chicken with cold water and pat dry. Dip in red wine, then in dry seasonings. Place on preheated grill and cook for 5 to 8 minutes. Finish in the preheated oven for about another 10 minutes.

For the butter sauce:

Saute shallots until they begin to become translucent. Add the white wine and reduce by half. Add heavy cream and reduce again by half. Add butter, salt and pepper and cook until butter is completely melted.

For the fried bananas:

Dip bananas into all-purpose flour. Deep-fry until the bananas become crisp on the outside. Pour butter sauce on a dinner plate. Sprinkle with hot sauce. Place 2 chicken breasts over the butter sauce, add 6 pieces of fried banana and white rice. Serve immediately.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Italian chicken noodle soup recipe

Italian chicken noodle soup

0:20 Prep 1:55 Cook 4 Servings Easy

Super Food Ideas
taste.com.au

They say you should eat chicken soup when you're sick. We say eat it any time - it's delicious!

Ingredients

3 cups chicken stock
1 brown onion, roughly chopped
2 carrots, roughly chopped
2 celery stalks, roughly chopped
2 garlic cloves, crushed
1 dried bay leaf
1.6kg whole chicken
80g thin spaghetti, broken
1 tablespoon lemon juice
1 tablespoon fresh oregano leaves
1/4 cup fresh basil leaves

Method

Step 1 Place stock, onion, carrot, celery, garlic, bay leaf and 6 cups water in a large saucepan over medium heat. Bring to the boil. Reduce heat to low. Add chicken, breast-side down. Cover. Simmer for 1 hour 30 minutes.

Step 2 Carefully transfer chicken to a heatproof bowl and set aside to cool slightly. Strain stock into a large heatproof bowl or jug (see note). Discard solids. Return stock to pan. Bring to the boil over medium heat. Add pasta. Simmer, uncovered, for 8 to 10 minutes or until pasta is tender.

Step 3 Meanwhile, once chicken is cool enough to handle, remove and discard skin and bones. Using 2 forks, shred chicken.

Step 4 Return chicken to soup. Cook for 2 minutes or until heated through. Stir in lemon juice and oregano. Season with salt and pepper. Serve topped with basil.

Italian chicken meatloaves with mash recipe

0:25 Prep | 0:50 Cook | 4 Servings | Capable cooks

Super Food Ideas
taste.com.au

Take the family on a global tour with these Italian-inspired meatloaves.

Ingredients

500g Steggles chicken breast mince
200g pork mince
2 garlic cloves, crushed
Pinch dried chilli flakes
1/2 cup dried breadcrumbs
1 egg, lightly beaten
1/3 cup roughly chopped fresh basil leaves
1/3 cup finely chopped sun-dried tomatoes
2 tablespoons pine nuts, toasted, chopped
8 slices prosciutto
1.1kg desiree potatoes, peeled, chopped
60g butter
1/2 cup milk
Mixed salad, to serve

Method

Step 1 Preheat oven to 200C/180C fan-forced. Combine mince, garlic, chilli, breadcrumbs, egg, basil, tomato and pine nuts in a bowl.

Step 2 Grease an 8-hole, 3/4 cup-capacity mini loaf pan. Line each pan hole with 1 slice of prosciutto, allowing sides to overhang. Press mince mixture into prepared pan holes. Fold prosciutto over to enclose filling.

Step 3 Bake meatloaves for 25 to 30 minutes or until juices run clear when tested with a skewer.

Step 4 Meanwhile, place potato in a saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Simmer for 20 minutes or until tender. Drain (see note). Return potato to pan. Add butter and half the milk. Mash. Gradually add remaining milk, mashing until smooth. Season.

Step 5 Serve meatloaves with mash and salad.

Grilled chicken salad with Italian dressing recipe

Grilled chicken salad with Italian dressing

0:05 Prep | 0:15 Cook | 2 Servings | Easy

Coles
taste.com.au

A super tasty carrot, radicchio and green leaves salad, topped with grilled chicken and drizzled with fresh italian dressing. Makes a great lunch or light dinner.

Ingredients

2 (150g each) skinned chicken breasts
Freshly ground black pepper
1 carrot, grated
1/2 radicchio, sliced
Handful spinach leaves (or packet of complete crunchy salad)
8 tablespoon Italian dressing

Method

Step 1 Prepare the chicken by cooking through in the oven, grill or barbecue, put aside in a warm place.

Step 2 Meanwhile, plate up your salad, slice the chicken into 1cm strips and place on top of the salad leaves, dress the salad and serve.

Baked Teriyaki Chicken Recipe

"A much requested chicken recipe! Easy to double for a large group. Delicious!"

Ingredients

1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs
Add all ingredients to list

Directions

Prep 30 m | Cook 1 h | Ready In 1 h 30 m
Recipe by: Walmart

1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Source: Allrecipes.com

Chef John's Chicken and Dumplings Recipe

Recipe by: Chef John

"Not only is this American classic American and classic, it is also one of the most comforting things you'll ever eat and the great thing about this dumpling recipe is that it will work on just about any soup or stew!"

Ingredients

1 (3 to 3 1/2 pound) whole chicken
2 1/2 quarts cold water
1 large carrot, cubed
1 stalk celery, chopped
1 onion, chopped
3 sprigs fresh thyme
1 bay leaf
2 tablespoons all-purpose flour, or as needed
salt and freshly ground black pepper to taste
1/2 teaspoon cayenne pepper, or more to taste
1/2 cup creme fraiche
1/2 cup milk
2 teaspoons chopped fresh thyme leaves
2 eggs
2 cups self-rising flour
4 sprigs thyme, for garnish

Directions

Prep 15 m | Cook 1 h 45 m | Ready In 2 h

1. Place chicken in a Dutch oven. Add water, carrot, celery, onion, 3 sprigs of thyme, and bay leaf. Bring to a boil, cover, reduce heat to low, and simmer for 1 hour. Remove chicken from dutch oven and transfer to a bowl; set aside to cool.
2. Increase heat and bring the stock to a simmer. Skim off any chicken fat that appears on top of the stock and reserve in a bowl. Combine 2 to 3 tablespoons of the reserved fat with flour in a small bowl; stir to make a paste, adding more flour if needed. Add the chicken fat and flour mixture to the stock. Reduce heat and simmer for 15 minutes.
3. Remove chicken meat from the carcass and add to the stock. Season with salt, black pepper, and cayenne pepper to taste. Continue simmering for 10 to 15 minutes.
4. Whisk creme fraiche, milk, 2 teaspoons of thyme leaves, and eggs together in a large bowl. Stir in self-rising flour until almost entirely incorporated; do not overmix.
5. Scoop large dollops of dumpling mixture on top of the chicken stock. Increase heat slightly to medium-high. Cover and simmer until dumplings appear light and fluffy, and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Serve garnish with thyme sprigs.

Source: allrecipes.com

Mom's Chicken Pot Pie Recipe

"Easy, beginner pot pie that your family will love."

Ingredients

1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 3/4 cups chicken broth
2/3 cup milk
2 cups chopped cooked chicken
1 (14.5 ounce) can peas and carrots
1/2 (15 ounce) can whole new potatoes, drained
1 (15 ounce) package prepared double-crust pie pastry

Directions

Prep 10 m | Cook 40 m | Ready In 1 h 5 m

1. Preheat oven to 425 degrees F (220 degrees C).
2. Melt butter in a large skillet over medium heat. Cook and stir onion, flour, salt, and pepper in melted butter until the onion is translucent, about 5 minutes.
3. Remove skillet from heat and pour chicken broth and milk into the skillet; bring the mixture to a boil and cook to thicken slightly, about 1 minute.
4. Remove skillet from heat and stir chicken, peas and carrots, and potatoes into the broth mixture.
5. Press one pie pastry into the bottom of a deep-dish pie pan. Pour the broth mixture into the pie pastry. Top with remaining pastry and press edges together to form a seal. Cut several slits into the top pastry. Place pie plate on a baking sheet.
6. Bake in preheated oven until the crust is golden brown, about 30 minutes. Let pie cool and filling thicken at room temperature for 15 to 20 minutes before cutting.

Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
 

Recipe by: Samantha Hamilton
Source: allrecipes.com

Chicken and Dumplings, With Potato Dumplings Recipe

Chicken and Dumplings, With Potato Dumplings

Total Time 2hrs 30mins
Prep 30 mins
Cook 2 hrs

Here in the Southern US we pronounce it "dumplins". This is a staple as I grew up, if you want the very basic recipe just leave out the optionals. A very comforting dish. My Father makes this without the options and uses canned biscuits, which is what I grew up on.

Ingredients

Servings 5

soup
1 (3 lb) chicken
2 1⁄2 quarts water
1 cup diced onion
2 -3 garlic cloves
1 teaspoon salt
1⁄2 teaspoon black pepper
1⁄2 teaspoon dry basil
1⁄2 teaspoon rosemary
1 cup chopped celery
1⁄3 cup heavy cream (optional)

dumplings
2 cups flour
1 1⁄2 teaspoons baking powder
3⁄4-1 teaspoon salt, if not using potato use 3/4 t
3 tablespoons butter, melted
1 cup milk
3⁄4 cup shredded potato (optional)

Directions

1. Place all ingredients except the celery, cream and dumplings into a large pot, bring to just a boil and reduce heat to a very slow simmer. A bigger chicken will require a little more water.
2. Cover and simmer very slow for 1 1/2 to 2 hours, until chicken is falling apart and a rich broth is produced.
3. Carefully remove chicken to a platter and allow to cool enough to separate the meat from the bone, cartilage and skin. Be sure to remove all chicken parts from the broth.
4. Optional-I like to place the bones back into the broth and simmer slowly, covered for another hour then remove or strain broth through a colander, this is optional but will richen the broth.
5. After making sure all bones and chicken parts are removed from pot, tear chicken meat into course pieces and place back into pot.
6. Add celery and simmer until the celery is almost done, about 15 or 20 minutes. Add cream and stir.
7. Make the dumplings, mix dry ingredients, shred potato to 3/4 cup softly packed, then squeeze out as much liquid as you can, add to dry ingredients and mix well with a fork. (I like fairly dense dumplings, for fluffier dumplings add 1 teaspoon more baking powder.).
8. Add the milk and butter, mix until just blended, sometimes because of the potato I have to add a tablespoon or so of more flour, you want biscuit dough consistency.
9. Drop by spoonful into the soup, remember they will swell a bit, about double.
10. Cover and simmer for 10 minutes, check the dumplings, you may need additional time for the potato to cook (just 4 or 5 minutes), taste a dumpling, there should be no crunchy raw potato.
11. If the pot becomes overcrowded with dumplings, stop and place dough covered in the refrigerator, after serving you can replenish the soup with dumplings for seconds or leftovers.
12. Add ins - 1 cup of diced carrots may be added in right before the celery if wished. 1/2 cup of sweet peas may also be added right before the dumplings, then you have Deluxe Chicken and Dumplings.

Source: food.com

Simple Baked Chicken Drumsticks Recipe

Simple Baked Chicken Drumsticks

Total Time 1hr 5mins
Prep 5 mins
Cook 1 hr

Servings 2-3

I wanted a basic way to cook drumsticks since they are cheaper than the breasts. I didn't want a lot of spice or sauce on it so if you are looking that, this is not the recipe for you. We found it just right for us, the flavor of the chicken really comes through. I served with corn and twice baked potato casserole.

Ingredients

5 -6 chicken drumsticks
garlic powder
pepper
salt
olive oil

Directions

1. Put some olive oil in the bottom of a 9X13 pan (just enough to put the drumsticks on ).
2. Add drumsticks (space enough apart so they aren't touching each other).
3. Sprinkle generously with pepper and garlic powder. Sprinkle lightly with salt.
4. Bake at 375 for half an hour. Turn drumsticks over and add more garlic powder, pepper and salt (same as before).
5. Bake another half an hour (or until cooked til 160 degrees)).

Source: food.com

Creamy Cajun Chicken Pasta Recipe

Creamy Cajun Chicken Pasta

Total Time 25mins
Prep 10 mins
Cook 15 mins


Servings 2

N'awlin's style of chicken with an updated Alfredo sauce.

Ingredients

2 boneless skinless chicken breast halves, cut into thin strips
4 ounces linguine, cooked al dente
2 teaspoons cajun seasoning (your recipe, Cajun Seasoning Mix or store-bought)
2 tablespoons butter
1 thinly sliced green onion
1⁄2 cup heavy whipping cream
2 tablespoons chopped sun-dried tomatoes
1⁄4 teaspoon salt
1⁄4 teaspoon dried basil
1⁄8 teaspoon ground black pepper
1⁄8 teaspoon garlic powder
Garnish
1⁄4 cup grated parmesan cheese

Directions

1. Place chicken and Cajun seasoning in a bowl and toss to coat.
2. In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
3. Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
4. Pour over hot linguine and toss with Parmesan cheese.

Source: food.com

Grilled Rosemary Chicken Breasts Recipe

Grilled Rosemary Chicken Breasts

Recipe by: Semigourmet
"This easy, quick, and light dish has exceptional flavor. The rosemary plays perfectly with strong garlic flavor and a hint of lemon for bright fresh flavor. This is a must try for summer."

Ingredients

50 m 4 servings 232 cals

8 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons minced fresh rosemary
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons lemon juice
1/4 teaspoon ground black pepper
1/8 teaspoon kosher salt
4 boneless, skinless chicken breast halves

Directions

Prep 35 m | Cook 10 m | Ready In 50 m

1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. Whisk garlic, olive oil, rosemary, mustard, lemon juice, ground black pepper, and salt together in a bowl.
3. Place chicken breasts in a resealable plastic bag. Pour garlic mixture over chicken, reserving 1/8 cup. Seal bag and massage marinade into chicken. Let stand for 30 minutes at room temperature.
4. Place chicken on preheated grill and cook for 4 minutes. Turn the chicken, baste with reserved marinade, and continue to grill until cooked through, about 5 minutes. Cover with foil and let rest for at least 2 minutes before serving.

Source: allrecipes