Chicken With Roasted Tomato Scallion Relish Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BROILED CHICKEN WITH TOMATO RELISH AND SPAGHETTI



Broiled Chicken with Tomato Relish and Spaghetti image

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 18

2 small whole broiler chickens, (about 2 to 2 1/2 pounds each)
4 sprigs thyme
9 cloves garlic, crushed
1 lemon juiced
1/3 cup extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 tablespoon paprika
1 pint grape tomatoes
1 bunch scallions, trimmed
10 whole garlic cloves, unpeeled
5 to 10 leaves basil, chopped
Extra-virgin olive oil, for drizzling
1 tablespoon red wine vinegar
1/4 teaspoon Worcestershire sauce
1 pound spaghetti
1/3 cup chopped flat-leaf parsley
1/4 to 1/2 cup freshly grated Parmesan, optional

Steps:

  • Position a shelf at the lowest position in the oven and preheat to 450 degrees F.
  • Cut the backbone out the chickens with kitchen scissors and reserve for another use or discard. In a shallow dish combine the thyme, 9 cloves crushed garlic, lemon juice and 1/3 cup of extra-virgin olive oil. Add the chickens and coat thoroughly in the mixture, cover and marinate in the refrigerator for up to 1 hour.
  • Remove the chicken from the marinade, discard marinade. Turn the birds breast-side up and fold the wing tips back and under. Season both sides with some salt and pepper and the paprika. Place the chickens bone-side up on a broiler pan and position the legs in the center. Roast in the oven until the chickens are 3/4 cooked (about 140 to 150), about 25 to 30 minutes.
  • Put the whole grape tomatoes, scallions, garlic cloves, and basil leaves in a large bowl, drizzle with 1 tablespoon of the olive oil and sprinkle with salt and pepper to taste. Turn the vegetables until they are lightly coated. After the chickens have cooked for about 25 minutes, arrange the vegetables around them. Turn the oven to broil and broil until the vegetables are charred, about 10 to 15 minutes. An instant-read thermometer should reach 170 degrees F. Transfer the chicken and vegetables to a cutting board. Pour off all except about 2 tablespoons of chicken fat from the pan and set aside.
  • Meanwhile, bring a large pot of cold water to a boil and salt it generously. Add the spaghetti, and cook, stirring occasionally, until al dente, 8 to 10 minutes.
  • Drain, reserving 1/2 to 3/4 cup of the pasta water and transfer the both to a serving bowl.
  • Squeeze the garlic cloves from their skins, and chop them up with the scallions, once chopped transfer to a bowl and add the charred grape tomatoes, stir to make a chunky relish.
  • Once the chicken is cooked and resting, place the pan you broiled the chicken in on the cook top over medium heat. Add the red wine vinegar, Worcestershire sauce and the reserved pasta cooking water, bring up to a simmer scraping the bottom of the pan with a wooden spoon. Add the cooked spaghetti and chopped parsley, stir to coat and continue to cook for 1 minute. Transfer the spaghetti to a serving bowl.
  • Carve the chicken, top with some of the chunky relish and serve with some of the spaghetti on the side. Garnish with grated Parmesan, if using.
  • Copyright (c) 2005 Television Food Network, G.P., All Rights Reserved.
  • For cooking the chicken: .

THE PERFECT ROAST CHICKEN WITH GARLIC AND SUN-DRIED TOMATOES.



The Perfect Roast Chicken With Garlic and Sun-Dried Tomatoes. image

This chicken has sundried tomatoes,fresh rosemary and garlic under the skin. The skin will be crisp, sweet and dark. You can remove the skin, discard it or enjoy it!

Provided by Rita1652

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 8

1 (4 -5 lb) whole chickens
salt
fresh ground black pepper
1 lemon, cut in 1/2
2 marinated sun-dried tomatoes, sliced
4 garlic cloves, thinly sliced
1 -2 teaspoon fresh rosemary
1 teaspoon sugar

Steps:

  • Preheat the oven to 450°F.
  • Rinse the chicken inside and out with cold water. Pat dry with paper towels.
  • Season the cavity of the chicken with salt and pepper and place lemon halves inside. Place the chicken on a rack in a roasting pan. Run your finger under the skin of the breast and thigh to loosen it and then place the sun dried tomatoes, garlic slices and rosemary between the meat and skin. Sprinkle the outside of the chicken with salt, pepper and 1/2 teaspoon of the sugar. Turn the chicken so that it is breast-side down on the rack and roast for 30 minutes. Turn the heat down to 350°F Turn the chicken so that it is breast-side up, sprinkle the breast with the remaining sugar and roast for another 30 to 40 minutes or until a thermometer inserted into the thickest part of the thigh registers 160°F Let the chicken rest for 15 minutes.

PAN SEARED CHICKEN WITH ROASTED TOMATO SAUCE



Pan Seared Chicken with Roasted Tomato Sauce image

Provided by Sandra Lee

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 23

6 plum tomatoes
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
1 bone-in, split chicken breast (1 1/2 to 2 pounds)
1/2 cup chicken broth
1 tablespoon spicy brown mustard
1 tablespoon chopped fresh oregano
3 tablespoons unsalted butter, cut into pieces
2 teaspoons canola oil
2 sausage links, any kind, cut into 1/2-inch-thick rounds
4 roasted tomato halves, from Pan Seared Chicken with Roasted Tomato Sauce
1 1/2 cups beans with bacon, from Beans and Bacon Macaroni, recipe follows
1/2 cup chicken broth
1 tablespoon unsalted butter
1/4 cup breadcrumbs
8 ounces bacon
Kosher salt
1 medium yellow onion, chopped
2 tablespoons chopped garlic
2 plum tomatoes, chopped
Two 15-ounce cans red beans, drained and rinsed
1 tablespoon chopped fresh parsley
Freshly ground black pepper

Steps:

  • Preheat the oven to broil. Adjust the top rack to about 6 inches from the heat.
  • Cut the tomatoes in half and put them onto a baking sheet, cut-side up. Drizzle over 1 tablespoon canola oil and season with salt and pepper. Place under the broiler and cook until the tomatoes are soft and beginning to brown around the edges, 6 to 8 minutes. Reserve 4 halves for the Round 2 Recipe French Stew.
  • While the tomatoes are cooking, remove the breast meat from the bone. Slice each piece across horizontally to get 4 large, thin pieces.
  • In a large skillet over medium-high heat, add the remaining 1 tablespoon oil. Sprinkle the chicken pieces with salt and pepper. When the oil is hot, add the chicken and cook until lightly browned, 3 to 4 minutes. Turn them over and brown the other side, 2 to 3 minutes. Remove the chicken from the skillet, cover and keep warm.
  • Put the same skillet over medium heat, add the chicken broth and, using a wooden spoon, scrape the brown bits from the bottom of the pan. Stir in the mustard and oregano and bring to a simmer. Add the tomatoes and their juices from the baking sheet. Break apart the tomatoes with a wooden spoon or potato masher. Add the butter and let cook until the butter is melted, about 2 minutes. Taste and season with salt and pepper. Return the chicken pieces to the pan along with any accumulated juices. Cook for another 2 minutes to heat the chicken through and blend the flavors.
  • In a medium skillet over medium-high heat, add the oil. When it is hot, add the sausage pieces and cook until lightly browned, about 5 minutes. Turn the heat to medium and add the reserved tomatoes, reserved beans and chicken broth. Cook until everything is hot and bubbling, 3 to 5 minutes.
  • Meanwhile, in a small skillet over medium heat, melt the butter. Add the breadcrumbs and cook, stirring frequently, until they are browned, about 5 minutes.
  • To serve, divide the sausage and beans into 2 bowls and spoon the breadcrumbs on top.
  • Cook the bacon in a large skillet, working in batches, until it is crisp. Drain on a plate lined with a brown paper bag or paper towels. Chop into 1/2-inch pieces.
  • Remove all except 1 tablespoon of the bacon fat from the skillet and put it over medium heat. Add the onions and cook until they are soft, about 5 minutes. Add the garlic and cook for about 1 minute, being careful not to let the garlic burn. Add the tomatoes and beans and cook until the beans are heated through, about 2 minutes. Stir in the bacon and parsley. Reserve 1 1/2 cups for the Round 2 Recipe French Bean Stew.

More about "chicken with roasted tomato scallion relish recipes"

BRAISED CHICKEN WITH FIRE-ROASTED TOMATOES - RELISH
Aug 19, 2020 Return chicken and any juices to pan; spoon vegetables over top. Add tomato mixture. Cover, bring to a boil; reduce heat and simmer until …
From relish.com
  • Combine tomatoes, broth, tomato paste, orange rind, salt and pepper in a large bowl; set aside.
  • Lightly coat chicken with breadcrumbs. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook until golden brown, about 6 minutes per side. Remove to a plate.
  • Heat remaining oil in skillet. Add green pepper, onion and mushrooms; saute 7 to 12 minutes, or until mushroom liquid evaporates and vegetables are tender.
  • Return chicken and any juices to pan; spoon vegetables over top. Add tomato mixture. Cover, bring to a boil; reduce heat and simmer until chicken is done, about 15 minutes. Sprinkle with cheese; cover and cook until cheese melts, about 1 minute.


30 CHICKEN THIGHS WITH BOK CHOY RECIPES THAT WILL MAKE YOUR …
Dec 16, 2024 Sear the chicken in the Instant Pot before then adding in broth, soy sauce, aromatics, red pepper flakes, and sugar. Pressure cook the chicken until tender and then set …
From pitmastercentral.com


THE BEST SCALLION CHICKEN (20 MINUTES) - MYRIAD RECIPES
Mar 1, 2024 This is hands down the best scallion chicken recipe out there. The chicken is juicy and tender, and cooked in a soy sauce, garlic, ginger, and scallion sauce. It takes less than 20 …
From myriadrecipes.com


SCALLION CHICKEN (20 MINUTES!) - TIFFY COOKS
Jan 12, 2023 Cut chicken into bite-sized pieces and marinade with soy sauce, oyster sauce, honey, black pepper, and corn starch—massage and set aside for 5 minutes while you prepare the rest of the ingredients.
From tiffycooks.com


CHICKEN WITH PIMENTO GRITS AND TOMATO BRODO – MOVEABLE FEAST
2 tablespoons chopped scallions 1 teaspoon jalapeño hot sauce. For the fortified stock: 2 quarts chicken stock 2 cups mirepoix (carrots, onions, celery) 1 cup white wine 6 cups roasted …
From moveablefeast.relish.com


CHICKEN WITH ROASTED TOMATO SCALLION RELISH - PUNCHFORK
4 boneless, skinless chicken breast halves (about 2 pounds total); 3 medium ripe tomatoes; 1 bunch scallions, trimmed; 8 cloves garlic (unpeeled); 1/4 teaspoon Worcestershire sauce; 1/4 cup plus 3 tablespoons olive oil; Toasted crusty …
From punchfork.com


CHICKEN WITH ROASTED TOMATO AND RED ONION
Mar 2, 2016 In a medium bowl, combine tomatoes, onions, garlic, olive oil, herbs de Provence, red pepper flakes, 1/4 teaspoon salt and black pepper.
From skinnytaste.com


CHICKEN WITH ROASTED TOMATO SCALLION RELISH | RECIPE | ROASTED …
Apr 27, 2019 - Get Chicken with Roasted Tomato Scallion Relish Recipe from Food Network. Apr 27, 2019 - Get Chicken with Roasted Tomato Scallion Relish Recipe from Food Network. …
From pinterest.com


CHICKEN WITH ROASTED TOMATO SCALLION RELISH | RECIPE - PINTEREST
Aug 27, 2021 - Get Chicken with Roasted Tomato Scallion Relish Recipe from Food Network. Aug 27, 2021 - Get Chicken with Roasted Tomato Scallion Relish Recipe from Food Network. …
From pinterest.com


SHEET-PAN CHICKEN WITH ZUCCHINI AND GARLICKY TOMATO …
Aug 2, 2023 Using that relish to deglaze the sheet pan after it comes out of the oven, making the most of the savory pan juices, blunting the bite of the vinegar and garlic, and softening the tomatoes just ...
From foodandwine.com


DRESS UP CHICKEN WITH TOMATO RELISH FOR A TANGY …
Oct 2, 2023 A garlic, onion, and paprika tomato relish would add smokey, sweet, and tangy notes to a roast chicken. Thai recipes create an umami-rich, spicy tomato relish by adding fish sauce, dried chilies ...
From tastingtable.com


15 EASY SAUCES FOR ROAST CHICKEN THAT WILL MAKE YOU …
Jan 4, 2023 This gravy was the perfect addition to my roast chicken dinner. I didn’t have beef broth, so I substituted a cup of canned beef consomme and it worked perfectly. After cooking the bacon and sautéing the chicken in its fat, …
From happymuncher.com


THAI CHICKEN SALAD WITH PEANUTS AND LIME RECIPE
1/4 cup dry roasted peanuts; Directions. Prepare the Chicken: Using a fork, pull the chicken meat from the bone and shred it into bite-sized pieces. Prepare the Salad: Place the chopped …
From chefsresource.com


EASY CHICKEN IN TOMATO SAUCE – A 30 MINUTE ONE PAN …
We have been making this dish for years and have yet to get tired of it! Great add-ins are chopped carrot, peppers and roasted red peppers. A few of our favorite chicken breast recipes are this simple Chicken Breasts with Easy …
From laughingspatula.com


TOMATO-BUTTER ROAST CHICKEN RECIPE - RELISHTHEDAILY.COM
In an oven-safe skillet, heat olive oil over medium-high heat. Add chicken thighs, skin side down, and cook until golden brown, about 5 minutes per side.
From relishthedaily.com


THE ULTIMATE CHICKEN PIZZAIOLA RECIPE! - CHEF JEAN PIERRE
The Ultimate Chicken Pizzaiola recipe – a delightful twist on the traditional steak Pizzaiola, promising an explosion of flavors all simmered in one pot. ... one-pot wonder with succulent ...
From chefjeanpierre.com


BROILED CHICKEN WITH TOMATO RELISH AND SPAGHETTI RECIPE
Meanwhile, put the whole grape tomatoes, scallions, garlic cloves, and basil leaves in a large bowl. Drizzle with 1 tablespoon of the olive oil and sprinkle with salt and pepper to taste. Turn …
From chefsresource.com


Related Search