Chicken Jerusalem Ii Recipes
CHICKEN JERUSALEM I
Chicken breasts baked with a creamy white wine sauce. This quick and easy recipe is one of my husband's favorites. The taste far exceeds the preparation, which makes it one of my favorites, too!
Provided by Angela Bacon
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 5
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken breasts in a 9x13 inch baking dish. In a blender, combine the soup, cream cheese, dressing mix and wine. Blend until smooth, then pour over chicken.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through and no longer pink inside.
Nutrition Facts : Calories 429.2 calories, Carbohydrate 9.7 g, Cholesterol 131.4 mg, Fat 21 g, Protein 37.1 g, SaturatedFat 11.1 g, Sodium 1013.2 mg, Sugar 1.6 g
JERUSALEM GRILL
This recipe for griddled chicken thighs with chicken livers and hearts comes from Mike Solomonov and Steven Cook, the Philadelphia restaurateurs whose cookbook, "Israeli Soul," is an invaluable guide to making Israel's most beloved street foods and restaurant dishes at home. But you don't need to make it with the livers and hearts. "I like a little funk in there," Solomonov told me, "but I get it if you don't like that, if it freaks you out." So omit the offal if you want. "The dish is as much about the spicing, anyway," Solomonov said. Serve the meat mounded onto a drift of hummus, as you might spoon a thick ragù on top of polenta, or alone beside a salad. Solomonov likes it as a sandwich. "Eat mixed grill in a pita," he said. "Eat it with some onion and tehina and a pickle, and it's so satisfying. It's a taste of Jerusalem at the end of the night."
Provided by Sam Sifton
Categories dinner, lunch, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make caramelized onions: Swirl 2 tablespoons oil into a medium skillet set over medium heat. When it shimmers, add the sliced onions and a pinch of salt. Cook, stirring, until the onions begin to soften and turn translucent, about 7 minutes, then lower the heat, and continue to cook, stirring every few minutes, until the onions are deeply caramelized. This could take up to 45 minutes. Set aside.
- Meanwhile, in a large bowl, combine the turmeric, cumin, fenugreek, baharat, cinnamon and the 2 teaspoons salt. Add the chicken pieces - including the hearts and livers, if you're using them - and toss with the spices.
- Heat a large skillet over high, and swirl into it the remaining 2 tablespoons oil. When it shimmers, add the spiced chicken mixture, and spread it out in an even layer. Let the meat sear, undisturbed, for about 2 minutes, then lower the heat to medium-high, and cook, stirring once or twice, until chicken is cooked through, about 5 minutes. Add a squeeze of lemon juice.
- Remove the chicken mixture from the heat, and stir in the caramelized onions. Serve with rice and Israeli salad or, better yet, with pita bread, sliced pickles and plenty of hummus.
CHICKEN JERUSALEM
My husband and I used to eat this dish at a restaurant. Loved it! Finally got the recipe. The white wine and butter sauce gives the chicken a "dinner in the French Countryside" taste.
Provided by Dawn399
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, melt butter.
- Brown chicken pieces.
- Add green onions, water and wine.
- Simmer for 45 minutes.
- Add the mushrooms, salt, and artichoke hearts.
- Simmer for an additional 15 minutes.
- Before serving top with grated parmesan cheese.
CHICKEN JERUSALEM
Quick, easy, delicious and special enough for guests when you don't feel like slaving for a long time over the stove.
Provided by MSnow
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Skin the chicken if desired.
- Salt and pepper chicken; brown in butter and about a teaspoon of vegetable oil (this keeps the butter from burning).
- Remove chicken and set aside.
- Add the mushrooms and artichoke hearts to the pan, then pour the sherry and lemon juice over them and stir to combine.
- Put the chicken back in the pan and cover and cook for 15 minutes until the wine is reduced.
- Stir in the cream and chives and warm about 5 minutes.
- Remove chicken to serving platter.
- Whip the sour cream and stir into the sauce in the skillet.
- Pour over the chicken.
Nutrition Facts : Calories 733.9, Fat 59.8, SaturatedFat 31, Cholesterol 219.5, Sodium 315.1, Carbohydrate 20.9, Fiber 11.2, Sugar 4.7, Protein 29.5
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