Chicken Encore Recipes

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ROASTED CHICKEN PROVENçAL



Roasted Chicken Provençal image

This is a recipe I picked up from Steven Stolman, a clothing and interior designer whose "Confessions of a Serial Entertainer" is a useful guide to the business and culture of dinner parties and general hospitality. It is a perfect dinner-party meal: chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and under a shower of herbes de Provence. They go crisp in the heat above the fat, while the shallots and garlic melt into sweetness below. You could serve with rice, but I prefer a green salad and a lot of baguette to mop up the sauce.

Provided by Sam Sifton

Categories     dinner, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

4 chicken legs or 8 bone-in, skin-on chicken thighs
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 to 3/4 cup all-purpose flour
3 tablespoons olive oil
2 tablespoons herbes de Provence
1 lemon, quartered
8 to 10 cloves garlic, peeled
4 to 6 medium-size shallots, peeled and halved
1/3 cup dry vermouth
4 sprigs of thyme, for serving

Steps:

  • Heat oven to 400 degrees. Season the chicken with salt and pepper. Put the flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to remove excess flour.
  • Swirl the oil in a large roasting pan, and place the floured chicken in it. Season the chicken with the herbes de Provence. Arrange the lemon, garlic cloves and shallots around the chicken, then add the vermouth to the pan.
  • Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices. Continue roasting for another 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.
  • Serve in the pan or on a warmed platter, garnished with the thyme.

Nutrition Facts : @context http, Calories 580, UnsaturatedFat 24 grams, Carbohydrate 33 grams, Fat 35 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 689 milligrams, Sugar 7 grams, TransFat 0 grams

CHICKEN ENCORE



Chicken Encore image

Number Of Ingredients 13

1 onion medium chopped
1 tablespoon butter or margarine
1 cup mushrooms sliced
2 cups chicken cubed cooked
2 cups bread crumbs soft
1 cup peas partially thawed
2 eggs large, lightly beaten
1 teaspoon sage dried, crushed
1/8 teaspoon garlic salt
1/8 teaspoon black pepper
1 (10 1/2-ounce) can cream of chicken soup condensed
1/4 teaspoon parsley dried
1/8 teaspoon paprika

Steps:

  • Preheat oven to 350°. Grease a 1 1/2 -quart baking dish.In a 10-inch skillet over medium heat, saute onion in butter or margarine for 6 minutes or until golden. Add mushrooms and saute for 2 minutes.In a large bowl, combine onion and mushrooms with chicken, bread crumbs, peas, eggs, sage, garlic salt and pepper, tossing lightly until mixed. Transfer to baking dish.Cover loosely with foil and bake for 40 minutes. Remove foil. Spread soup on top and sprinkle with parsley and paprika. Bake, uncovered, 20 minutes longer or until lightly browned.

Nutrition Facts : Nutritional Facts Serves

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