Bonnies Crocked Chicken Recipes

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BONNIE'S BBQ CHICKEN IN A SKILLET



BONNIE'S BBQ CHICKEN IN A SKILLET image

BBQ chicken couldn't be easier prepared in an electric skillet. I serve this with baked rice and drizzle the juices over it. Add some tender mixed vegetables and dinner is served in record time! Enjoy! The recipe is my own and so are the photos.

Provided by BonniE !

Categories     Chicken

Number Of Ingredients 16

CHICKEN
8 boneless chicken thighs, skinless
3 tablespoons butter
salt and pepper to taste
SAUCE
1 can tomato soup, undiluted
1/8 teaspoon basil
1/8 teaspoon leaf thyme
6 drops tobasco sauce
2 tablespoons worcestershire sauce
1 tablespoon minced garlic
1/2 large onion, chopped fine
2 tablespoons brown sugar
3 tablespoons white wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • 1. I use a small electric skillet for 8 thighs, and the larger one holds 14 thighs. (Double the sauce and use one whole onion for 14 thighs)
  • 2. Chop one half of an onion. Set aside
  • 3. Wash the chicken, remove the skin and bones. Pat dry, and sprinkle with salt and pepper on both sides. Melt butter in the electric skillet on 350. Make sure it isn't too hot as temperatures can vary on some skillets. Add the chicken pieces to the melted butter, and fry on both sides until golden brown.
  • 4. When the chicken is done, push a few pieces to the side in the pan, and add the chopped onions. Stir them a few times and cook them until they are half done.
  • 5. Combine the ingredients for the sauce and mix well. Pour the sauce over the chicken. Add the lid, turn the heat to as low as possible and simmer for 30 minutes. Stir several times. Keep the lid on. Turn off the heat while you get the rest of the dinner together, turning the heat back on for about 4 minutes before serving. Drizzle the juices over the rice.
  • 6. Here is a closeup of how it looks!
  • 7. Enjoy!

BONNIE'S BUFFALO CHICKEN DIP RECIPE - (5/5)



Bonnie's Buffalo Chicken Dip Recipe - (5/5) image

Provided by r_wade1

Number Of Ingredients 6

4 boneless chicken breasts, boiled, drained and shredded
1-12 oz. bottle Original Frank's Red Hot Sauce
2-8 oz. pkgs cream cheese
1-16 oz. bottle ranch dressing
1/2 cup chopped celery
8 oz shredded Monterey Jack Cheese

Steps:

  • Preheat ove to 350 degrees Combine shredded chicken and hot sauce and spread in bottom of 9x13 pan. In large pan over medium heat, combine cream cheese and ranch dressing, stirring until smooth and hot. Pour this mixture over chicken. Sprinkle celery on top. Bake uncovered for 20 minutes, then sprinkle cheese on top and bake another 15-20 minutes until hot and bubbly (do not let it get browned, or will be hard). Let stand 10 minutes. Serve w/celery sticks or tortilla chips.

BONNIE'S BUFFALO CHICKEN DIP



Bonnie's Buffalo Chicken Dip image

Shredded poached buffalo sauce soaked chicken topped with a layer of ranch and cream cheese baked with celery and monterey jack on top. Great for parties! Got this from the web some time ago. Similar to some other recipes posted here, but we like this version best.

Provided by BerrySweet

Categories     Very Low Carbs

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 6

4 boneless chicken breasts, boiled, drained & shredded with two forks
1 (12 ounce) bottle of original Frank's red hot sauce (do not use Tabasco)
2 (8 ounce) packages cream cheese
1 (16 ounce) bottle ranch dressing
1/2 cup chopped celery
8 ounces shredded monterey jack cheese

Steps:

  • Preheat oven to 350 degrees. Combine shredded chicken and Frank's Hot Sauce and spread in the bottom of a 13" x 9" pan.
  • In a large saucepan over medium heat, combine cream cheese and ranch dressing, stirring until smooth and hot. Pour this mixture over chicken forming a second layer.
  • Sprinkle celery on top.
  • Bake uncovered for 20 minutes, then sprinkle cheese on top and bake another 15-20 minutes until hot & bubbly (do not let it get browned or it will be hard).
  • Let stand 10 minutes. Serve with celery sticks and tortilla chips.

Nutrition Facts : Calories 948.4, Fat 86.1, SaturatedFat 30.9, Cholesterol 205.8, Sodium 2840.6, Carbohydrate 9.7, Fiber 0.8, Sugar 5.3, Protein 35.6

BONNIE'S CHICKEN PORTIFINO



BONNIE'S CHICKEN PORTIFINO image

This recipe is just wonderful. It has so much flavor. The seasoning is right on with a delicate mushroom and wine sauce and topped with basil and melted cheese. The breast meat is tender and juicy. Definitely company worthy. I am so happy to share it with you. Enjoy! The photo is my own. This is Chef Imi's signature dish for...

Provided by BonniE !

Categories     Chicken

Time 40m

Number Of Ingredients 13

INGREDIENTS
4 8 ounce boneless, skinless chicken breasts, cut in half, uniform pieces about 1 inch thick.
1 cup all purpose flour seasoned with salt and pepper
1 cup vegetable oil
5 ounces butter
8 ounces crimini sliced mushrooms
1/4 pound carmelized onion slices, cooked in olive oil
1/2 cup green onions chopped
1/4 cup white wine
1/2 cup chicken stock or broth
8 ounces red bell peppers roasted, quartered
8 fresh basil leaves
slices of swiss cheese

Steps:

  • 1. Cook's Tip: Start carmelizing your onions first while you are preparing the chicken. This can be done ahead. The instructions for doing that are below. Make sure they don't burn; keep your heat low.
  • 2. HOW TO CARMELIZE THE ONIONS Caramelize onions by slowly cooking them in a little olive oil until they are richly browned. Onions are naturally sweet; and as caramel comes from the simple cooking of sugar, when you slowly cook onions over an extended period of time, the natural sugars in the onions caramelize, making the result intensely and wonderfully flavorful. Do not skip this step.
  • 3. PREPARE CHICKEN BREASTS Use boneless, skinless chicken breasts, uniform in size, about 1 inch thick. I cut each breast at an angle and butterfly it. Dredge the prepared pieces in the seasoned flour in a plastic bag and fry in the vegetable oil over medium heat until a nice golden brown on all sides. Don't over fry. Remove the fried chicken to a shallow baking pan, arrange the pieces close together, and discard the grease.
  • 4. PREPARE THE SAUCE Add the butter to the pan. When it is melted, add the mushrooms, carmelized onions and the green onions. Cook until tender, about 3 minutes or so. Add the wine, stir, then add the chicken broth, bring to a boil and simmer about 5 minutes until mixture is thickened slightly and has a soft sheen to it.
  • 5. BAKING THE CHICKEN Pre-heat the oven to 450 degrees. Pour the sauce evenly over the chicken. Top with the roasted pepper, the basil leaves, and the swiss cheese slices. Bake just until cheese is melted, about 8 minutes. (I made sure my chicken was done when I fried it and then it could be finished up quickly.) Enjoy!

BONNIE'S TWICE COOKED OVEN FRIED CHICKEN



Bonnie's Twice Cooked Oven Fried Chicken image

This is my sisters recipe and it is our absolute favorite fried chicken. Prep time includes soaking the chicken The weight for the cicken is approximate. I just use a whole cut up chicken

Provided by wicked cook 46

Categories     Chicken

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 9

6 lbs chicken pieces
1 teaspoon salt
1/4 teaspoon curry powder (I always add more)
2 teaspoons black pepper
1/2 cup flour
1/4 cup whole wheat flour
1 tablespoon cornmeal
1 teaspoon dry mustard
oil (for frying)

Steps:

  • Soak chicken in cold salted water for an hour.
  • Remove and pat dry.
  • Combine all ingredients in a bowl or bag.
  • Toss in chicken and coat well.
  • Put about an inch of oil in heavy pan .
  • fry chicken for about 10 minutes on each side to brown.
  • Place on a foil lined baking sheet.
  • Bake at 350 F approximatly 25 minutes or until juices run clear.

Nutrition Facts : Calories 985.2, Fat 63, SaturatedFat 17.9, Cholesterol 310.5, Sodium 872.7, Carbohydrate 19.7, Fiber 1.8, Sugar 0.1, Protein 80

BONNIE'S AMISH BARBECUED CHICKEN



BONNIE'S AMISH BARBECUED CHICKEN image

This Amish recipe for barbecued chicken is the best that we have ever tasted, and you will see why. Plan ahead and marinate overnight. The chicken turns out beautifully browned, juicy and tender. There is no charring because it does not contain any tomato. We made this one in our Showtime rotisserie, or the chicken can be cut...

Provided by BonniE !

Categories     Marinades

Number Of Ingredients 24

THIS RECIPE IS FOR 8 SERVINGS:
4 chicken breasts boned and halved, skin on.
1/2 cup cider vinegar
1/2 cup water
2 tablespoons vegetable oil
1 1/2 tablespoons worcestershire sauce
1 1/2 teaspoons garlic powder, or 3 garlic cloves, crushed
1 small bay leaf
1/4 teaspoon celery salt
1 teaspoons sugar
1 1/4 teaspoons salt
3/4 teaspoons black pepper
USE THIS VERSION FOR A WHOLE OR HALVED CHICKEN:
1 whole chicken, or 8 young halved broiler chickens
2 cups cider vinegar
2 cups water
1/2 cup vegetable oil
4 small bay leaves
5 tablespoons worcestershire sauce
1 tablespoon garlic powder, or 6 garlic cloves, crushed
1 tablespoon sugar
1 tablespoon plus 1 teaspoon salt
1 tablespoon black pepper
1 teaspoon celery salt

Steps:

  • 1. A WORD ABOUT MARINATING. Marinating the chicken overnight is essential to the success of a tender, moist bird. So plan ahead. For a whole chicken, we marinated the bird overnight and most of the day until dinner time. Always refrigerate when marinating.
  • 2. Combine all the ingredients into a small saucepan and bring to a boil over high heat. Remove from heat and set aside. Place the chicken in a container and pour the marinade over it and cover. Turn the container over every few hours to make sure all the chicken is absorbing the marinade. Refrigerate overnight and part of the next day until you are ready to cook it. ROTISSERIE: Just put the bird on the spit and forget it! It takes about 1 hour and 15 minutes. No basting necessary. GRILLING: Grill the chicken 4 inches above prepared coals for about 6 minutes on each side. Baste frequently with the sauce. BROILER CHICKENS: For half chickens, baste frequently and broil until a thigh joint moves easily, about 50 minutes or so. Place the chicken halves skin-side-down about 8 inches away from the heat source. Broil for 30 minutes or until the chickens are nicely browned. (They will be half way cooked) Turn the chicken over and broil for another 20 minutes or until the skin is nicely browned, and the chickens are completely cooked through. Be sure to watch your chicken because oven temperatures vary.
  • 3. This is the way it looks!

BONNIE'S ROASTED CHICKEN WITH VEGETABLES



BONNIE'S ROASTED CHICKEN WITH VEGETABLES image

There's something comforting about a roasted chicken recipe and we really loved this flavorful dish. The lemon essence shines throughout the meal. We loved the taste so much, we may double the sauce next time just so there's more of it. The pops of sweetness from sweet potatoes and carrots add an extra layer of flavor. Definitely...

Provided by BonniE !

Categories     Vegetables

Time 1h

Number Of Ingredients 10

8 chicken thighs, skin on, bone in (boneless or skinless okay)
8 red potatoes, scrubbed and cut into one-inch uniform pieces
5 medium carrots, peeled and cut into 2-inch uniform pieces
2 sweet potatoes, peeled and cut into one-inch uniform pieces
1 large onion, peeled and cut into 8 wedges
2 cloves minced garlic
3 tablespoons olive oil (or oil of choice)
1 large lemon, zested, then juiced
2 teaspoons Dijon mustard
kosher salt and pepper, to taste, about a teaspoon each

Steps:

  • 1. Pre-heat the oven to 425 degrees. I use a large stainless steel pan with a shallow rim, big enough to hold all the ingredients in a single layer. Grease the pan with kitchen spray.
  • 2. Zest the lemon and squeeze the juice. Place the lemon juice in a large bowl. Add the zest, garlic, Dijon mustard, olive oil, salt, and pepper. Whisk until well combined. Pat thighs dry and add to the mixture in the bowl. Coat the chicken thighs with the mixture and place them skin UP in the center of the baking pan.
  • 3. Add the vegetables to the bowl with your hands and toss the vegetables until they are coated. Place the vegetables around the chicken in the pan in a single layer.
  • 4. Roast in the oven at 425 degrees for about 45 minutes. Stir the vegetables halfway through the cooking process. Test the vegetables to see if they are done, if not, continue cooking. At this time, using tongs, flip the chicken thighs over to "baste" the top of the meat in the juices, and then flip it back over. (Sneaky way to baste.)
  • 5. The meat and vegetables will be golden brown. It may take a few minutes less or a few minutes more, depending on how big the pieces of meat are, and how big you slice the vegetables. If you like them more brown, turn on the broiler for a few minutes, but watch them carefully.
  • 6. Next time, after you have tried this dish, feel free to add anything else to it that you can't live without. Enjoy!

BONNIE'S BRAISED CHICKEN WITH SAUTEED ONIONS



BONNIE'S BRAISED CHICKEN WITH SAUTEED ONIONS image

This is a family favorite. Comfort food at its best! Serve over hot brown or white rice or mashed potatoes. Mmm Mmm good! Pass the cornbread, please!

Provided by BonniE ! @ReikiHealsTheSoul

Categories     Chicken

Number Of Ingredients 7

- 8 medium, boneless, skinless, chicken thighs
- 2 large onions, cut into rings and separated
- 4 tablespoons real butter
- 1 tablespoon cornstarch
- 3/4 cup water
- 1 teaspoon kosher salt
- 1 teaspoon black pepper

Steps:

  • Rinse the chicken thighs, remove any fat and blot with paper towels. Just before adding the thighs to the skillet, sprinkle each thigh with coarse ground black pepper and kosher salt. Heat the butter in a medium high skillet (stainless steel or cast iron) Don't let it smoke or it will burn.
  • Sear 4 thighs at a time. Sear the thighs until they are golden brown on each side. Don't move them until they form a crust. This takes about 2-3 minutes each side on medium-high heat. If the chicken sticks to the pan, it's not ready to be turned yet. Wait until it releases. Remove the chicken thighs to a platter. Tent with foil to keep warm. Don't wipe out the pan!
  • Add the onion rings and cook them until they are tender, about 10 minutes. Then add cornstarch to the water, whisk until it is smooth and then add it to the cooked onions and stir it in.
  • Return the braised thighs to the pan. Turn the heat down to low, and cover the thighs to let them simmer slowly, until they are moist and tender and the onion sauce has thickened. This takes about 25 minutes.
  • Serve on a platter with the sauce drizzled over the top. Good with rice or mashed potatoes. Enjoy!

CHICKEN BONNIE PRINCE CHARLIE (CHICKEN WITH DRAMBUIE SAUCE)



Chicken Bonnie Prince Charlie (Chicken with Drambuie Sauce) image

Make and share this Chicken Bonnie Prince Charlie (Chicken with Drambuie Sauce) recipe from Food.com.

Provided by Molly53

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts
2 -3 tablespoons drambuie
1/2 cup chicken stock
1 cup whipping cream
3/8 cup butter
1 ounce sliced almonds
4 apples
salt and pepper, to taste

Steps:

  • Flour and season the chicken breasts and saute in hot butter in both sides.
  • When they are well browned, sprinkle with Drambuie, add the chicken stock, cover and simmer for ten minutes: remove to platter and keep warm.
  • While the chicken is cooking, peel and core the apples.
  • Cut them into thick slices and cook gently until tender in butter- avoid mashing.
  • Make the sauce by adding a little more Drambuie to the stock left in the pan and gently stir in the cream.
  • Heat just until hot (not boiling).
  • Add the roasted flaked almonds.
  • Cover the chicken with sauce and garnish with the sliced apple.

Nutrition Facts : Calories 611.2, Fat 44.9, SaturatedFat 25.4, Cholesterol 196.6, Sodium 266.2, Carbohydrate 23.2, Fiber 4.2, Sugar 15.2, Protein 31.3

BONNIE'S POPEYE'S FRIED CHICKEN



BONNIE'S POPEYE'S FRIED CHICKEN image

Popeye's Chicken is loved by most everyone. This is an easy-to-prepare fried chicken recipe. Two-step method makes it crunchy and delicious! We enjoy it. Hope you do, too! Enjoy! Photo by Jon Sullivan

Provided by BonniE ! @ReikiHealsTheSoul

Categories     Chicken

Number Of Ingredients 16

4 - pounds cut up chicken for frying
1ST. BOWL
3 - cups self-rising flour
1 - cup cornstarch
3 - tablespoons seasoned salt
2 - tablespoons paprika
1 - teaspoon baking soda
1 - package spaghetti sauce mix (1/2 oz)
1 - package dry italian salad dressing mix (1 1/2 oz)
1 - package onion soup mix (1/2 oz)
3 - tablespoons sugar
2ND. BOWL
3 - cups corn flakes, crushed slightly
3RD. BOWL
2 - eggs, well beaten
1/4 - cup cold water

Steps:

  • COOKS NOTE: This makes a lot, so sift and store remaining flour mix in the freezer to have on hand to make more fried chicken. While this is not a difficult recipe, do read it through and assemble everything you need before starting.
  • Grease a 9 X 12 X 2 inch baking pan, set aside. Preheat oven to 350 degrees.
  • Put enough corn oil into a heavy roomy skillet to fill it one-inch deep. Get it hot but not smoking.
  • Dip chicken pieces 1 piece at a time as follows: Dip a piece into dry mixture, then into egg mixture, then into cornflake mixture, AND briskly briefly back into the dry mix. Drop the coated piece into the hot oil, skin side down and brown 3 to 4 minutes on medium high heat. Turn and brown other side of each piece. Don't crowd pieces while frying.
  • Now place the pieces in prepared baking pan skin side up. Seal with foil on 3 sides only, leaaving 1 side loose for the steam to escape. Bake at 350 degrees for 35 to 40 minutes removing the foil then to test tenderness of chicken. Allow to bake UNCOVERED five minutes longer to crisp the coating. I advise using a meat thermometer as in some altitudes, it may take 50 minutes to get done.
  • Leftovers refrigerate well up to 4 days. Do not freeze leftovers. You can store the "mix" (the 1ST BOWL ingredients) at room temperature in a covered container up to 2 months. I have also stored it in the freezer.

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