In a bowl, whisk together 5 tablespoons olive oil, the vinegar, parsley, garlic, and salt and pepper to taste. Pour over chicken and allow to marinate 10 minutes or so.
Heat 2 tablespoons olive oil in a large skillet heated over medium heat. Brown chicken on all sides, reduce heat to low and add marinade from step 1. Cover pan and cook until juices run clear, about 15 - 20 minutes, turning at least once. Remove cover and cook until sauce is desired consistency.
Squeeze the juice of one lemon over top, stir gently, and serve.
ices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
illet with lid.
Add chicken breasts. Return broth to a
For Chicken Cacciatore:.
Bake chicken in a 360 degree F
Heat oven to 400\u00b0.
Mix coating mixture and ginger in shaker bag.
Coat chicken as directed on package.
Bake 15 minutes on ungreased or foil lined 15 x 10-inch metal baking pan.
Mix preserves and soy sauce in small bowl until well blended.
Drizzle over chicken. Bake 5 minutes or until chicken is cooked through. Makes 6 servings.
Preparation time:
5 minutes.
Cooking time: 20 minutes.
For Chicken:
In a shallow baking
For Spicy Red Pepper Sauce:
tbsp flour. Leave aside for 10 mts.
Boil the
In a mixing bowl, whisk together HP Sauce, wine, oil, worcestershire sauce and garlic.
Place chicken in a dish, pour marinade over, cover with plastic wrap and place in the fridge for at least 4 hours.
After marinating is done, drain off marinade and grill or broil chicken until done.
If desired, place marinade in a small pot, bring to a boil, let boil for 2 minutes, then use as a basting sauce for chicken (do not use straight from the fridge as there is a danger of bacteria; boil first).
Cook hen and save broth.
Use hen for chicken salad, etc.
Mix all ingredients and stuff turkey or chicken.
Bake at 325\u00b0 for 1 hour.
ver medium heat, cook chicken until no longer pink and
For the Marinade and Chicken: Add all marinade ingredients together, except chicken, to a
b>Chicken Drumsticks.
Make small incesion.
Marinate with Olive Oil for
st as well).
Place chicken breasts in dish, barely
f tamarind water.(See my recipe for tamarinda for the method on this
Preheat oven to 425\u00b0F. Wrap each chicken drumstick with half a slice of bacon, then place in a roasting pan.
Place potatoes, parsnips, apple, onion and thyme in a large bowl and drizzle with butter and maple syrup. Season with salt and pepper and toss well to combine.
Arrange vegetables around chicken on baking tray and pour over butter and maple syrup from bowl. Roast for 40 mins, or until chicken and vegetables are cooked through and golden.
Remove from oven, sprinkle with parsley and serve.
Bring first four ingredients to boil in a pot.
Let it boil until it rises to nearly top of pot.
Immediately take off burner.
Set aside.
Place potatoes in an 9x13-inch pan.
Top with chicken pieces.
Pour honey mixture over chicken and potatoes.
Bake at 350 degrees for 30-40 minutes.
For Stock.
Chop carcass into
Slash each drumstick in 3 places with a sharp knife.
In a bowl combine all the ingredients and work the marinade into the drumstick meat.
Lay the drumsticks out in a single layer in a shallow pan or on a baking tray, leaving a little space between each if possible and pour over any excess marinade.
Bake at 180C for 20 to 30 minutes or until golden brown and bubbling (time will depend on size of drumsticks).
Serve with coleslaw.
For the chicken, you can use any leftover, bonefree chicken. These intructions are for raw