Chickensemur Recipes

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ONE-POT CHICKEN CHASSEUR



One-pot chicken chasseur image

This French bistro classic is easy to make at home and fabulous with creamy mash or crusty bread

Provided by James Martin

Categories     Dinner, Main course

Time 1h50m

Number Of Ingredients 10

1 tsp olive oil
25g butter
4 chicken legs
1 onion, chopped
2 garlic cloves, crushed
200g pack small button or chestnut mushrooms
225ml red wine
2 tbsp tomato purée
2 thyme sprigs
500ml chicken stock

Steps:

  • Heat 1 tsp olive oil and half of the 25g butter in a large lidded casserole.
  • Season 4 chicken legs, then fry for about 5 mins on each side until golden brown. Remove and set aside.
  • Melt the remaining butter in the pan. Add 1 chopped onion, then fry for about 5 mins until soft.
  • Add 2 crushed garlic cloves, cook for about 1 min, add 200g small button or chestnut mushrooms, cook for 2 mins, then add 225ml red wine.
  • Stir in 2 tbsp tomato purée, let the liquid bubble and reduce for about 5 mins, then stir in 2 thyme sprigs and pour over 500ml chicken stock.
  • Slip the chicken legs back into the pan, then cover and simmer on a low heat for about 1 hr until the chicken is very tender.
  • Remove the chicken legs from the pan and keep warm. Rapidly boil down the sauce for 10 mins or so until it is syrupy and the flavour has concentrated.
  • Put the chicken legs back into the sauce and serve.

Nutrition Facts : Calories 439 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 1.11 milligram of sodium

PERFECT SESAME CHICKEN



Perfect Sesame Chicken image

If you want the perfect sesame chicken recipe this is it! You may want to increase the vinegar or lower the amount of sugar. It all depends on how sweet you want the sauce.

Provided by Doreen P

Categories     World Cuisine Recipes     Asian

Time 1h15m

Yield 6

Number Of Ingredients 21

2 tablespoons all-purpose flour
2 tablespoons cornstarch
¼ teaspoon baking soda
¼ teaspoon baking powder
2 tablespoons low-sodium soy sauce
1 tablespoon dry sherry
2 tablespoons water
1 teaspoon vegetable oil
1 dash sesame oil
1 pound skinless, boneless chicken breast meat - cubed
1 cup chicken broth
1 cup white sugar
2 tablespoons distilled white vinegar
2 tablespoons dark soy sauce
2 tablespoons sesame oil
1 teaspoon chile paste
1 clove garlic, minced
¼ cup cornstarch
½ cup water
1 quart olive oil for frying
2 tablespoons toasted sesame seeds

Steps:

  • Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.
  • Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.
  • Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).
  • Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel lined plate. To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish.

Nutrition Facts : Calories 506.7 calories, Carbohydrate 49.8 g, Cholesterol 43.1 mg, Fat 28.5 g, Fiber 0.7 g, Protein 14 g, SaturatedFat 4.7 g, Sodium 713.9 mg, Sugar 33.7 g

CRISPY SESAME CHICKEN



Crispy sesame chicken image

Level up a take-out favorite by making this crispy sesame chicken in easy sticky sauce at home. Add rice or noodles for a delicious family dinner.

Provided by Alida Ryder

Categories     Dinner

Time 50m

Number Of Ingredients 15

500 g (1lb) chicken breasts (cubed into bite-size pieces )
1 egg (beaten)
2 tbsp soy sauce
1 cup flour
½ cup cornstarch / cornflour
oil (for frying)
1 tbsp canola / vegetable oil
3 garlic cloves (crushed )
1/3 cup soy sauce
1/3 cup water
¼ cup brown sugar (You could add up to one third cup sugar if you prefer the sauce to be sweeter.)
2 tbsp rice vinegar / lemon juice
2 tsp sesame oil
2 tbsp sesame seeds
1 tbsp cornstarch / cornflour (mixed with 2 tbsp water )

Steps:

  • Place the chicken in a bowl then add the egg and soy sauce. Massage the egg and soy into the chicken well then allow to sit for a few minutes while you make the sauce.
  • To make the sauce, heat the oil in a large pan then cook for garlic for 30 seconds until fragrant.
  • Pour in the soy sauce, water, sugar, vinegar and sesame oil. Bring to a simmer then pour in the cornstarch slurry. Reduce the heat then simmer until the sauce is thick and glossy. Remove from the heat and set aside.
  • Heat enough oil to fry the chicken in a deep pan or pot. Place a wire rack over a sheetpan.
  • Combine the flour and cornstarch in a separate bowl then coat the chicken in the flour mixture, making sure each piece is completely covered.
  • Carefully add the chicken to the hot oil, cooking in batches to avoid over-crowding the pan, until the chicken is golden brown and crisp. Remove with a slotted spoon and allow to drain on the wire rack while you cook the remaining chicken.
  • Place the pan with the sauce back on the heat and bring to a simmer. Add the fried chicken and sesame seeds to the pan then toss to coat the chicken in the sauce. Season to taste with more soy, vinegar or sesame oil as necessary then serve over rice or noodles.

Nutrition Facts : Calories 484 kcal, Carbohydrate 56 g, Protein 36 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 121 mg, Sodium 1751 mg, Fiber 2 g, Sugar 14 g, ServingSize 1 serving

CHICKEN CHASSEUR RECIPE



Chicken Chasseur Recipe image

A one-pot dinner of chicken cooked in a tomato sauce and served with mashed potatoes.

Provided by Beeta @ Mon Petit Four

Categories     Main Course

Time 1h

Number Of Ingredients 15

5 small yukon gold potatoes, peeled
milk, to preference
1/2 tsp salt
4-5 chicken thighs, skin on
1 tbsp olive oil
1 tbsp unsalted butter
1 tbsp all-purpose flour
1 shallot, minced
1/4 cup white wine
8 oz crimini mushrooms, or baby bella, sliced
2 tbsp tomato paste
1 3/4 cup low-sodium chicken broth, 14 oz can
salt
pepper
fresh chopped parsley, to garnish

Steps:

  • Pat dry the chicken thighs with a paper towel. Sprinkle salt and freshly ground pepper over both sides of the thighs.
  • In a large, heavy-bottom pot, add the tablespoon of olive oil. Warm over high heat. Carefully add the chicken thighs in, skin-side down. Cook over medium-high heat until nicely browned and golden. Flip over and cook the other side for another few minutes. Lower the heat to medium-low and remove the chicken from the pot; temporarily set the chicken aside on a large plate. Empty out the excess fat and oil from the pot.
  • To the pot, add the unsalted butter and the all-purpose flour. Stir the two together to create a bubbly roux. Pour in the minced shallot and sauté for a minute. Pour in the white wine, and use a wooden spoon to scrape up the chicken bits that are stuck to the bottom of the pot and stir them into the shallots.
  • Add the sliced mushrooms to the pot and sauté for a few minutes, until the mushrooms are softened. Add the tomato paste, and stir that into the mixture for a minute. Add the chicken thighs back into the pot (pouring any leftover juices on the plate in as well). Pour the chicken stock in with 1/2 a teaspoon of salt and a small pinch of freshly ground pepper.
  • Bring the mixture to a boil over high heat, then reduce the temperature to medium-low and cover with a lid. Cook for another 20 to 30 minutes, or until the temperature inside the chicken is at least 165°F. Another way to test this is to poke a spoon into the chicken. If it easily goes in and the chicken feels very tender, it's ready.
  • To create the mashed potatoes, cook the potatoes in a medium pot of water over medium-low heat. Once you can easily insert a fork into the potatoes and see the potatoes break apart as a result, drain the potatoes.
  • Add the salt to the potatoes and use a potato masher to mash them up. Stream in milk 1 tablespoon at a time until the potatoes are as creamy as your prefer.
  • To serve, scoop a heaping spoonful of mashed potatoes onto each plate, then top with one chicken thigh and some of the mushrooms. Pour the sauce over the chicken, then garnish with some fresh, chopped parsley.

Nutrition Facts : Calories 647 calories, ServingSize 4 Servings

CREAMY HERB CHICKEN



Creamy Herb Chicken image

Quick And Easy Creamy Herb Chicken, filled with so much flavour, ready and on your table in 15 minutes! You won't believe how easy this is!

Provided by Karina

Categories     Dinner

Time 30m

Number Of Ingredients 11

4 chicken breasts ((pounded 1/2-inch thin))
2 teaspoons each of onion powder and garlic powder
1 teaspoon fresh chopped parsley
1/2 teaspoon each of dried thyme and dried rosemary*
salt and pepper (, to season)
4 cloves garlic (, minced (or 1 tablespoon minced garlic))
1 teaspoon fresh chopped parsley
1/2 teaspoon each of dried thyme and dried rosemary
1 cup milk ((or half and half)*)
Salt and freshly ground black pepper (, to taste)
1 teaspoon cornstarch mixed with 1 tablespoon water (, until smooth)

Steps:

  • Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
  • Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.
  • To the same pan or skillet, heat another 2 teaspoons of olive oil and sauté garlic, with parsley, thyme and rosemary, for about 1 minute, or until fragrant.
  • Stir in milk (or cream); season with salt and pepper, to taste.
  • Bring to a boil; add the cornstarch mixture to the centre of the pan, quickly stirring, until sauce has thickened slightly. Reduce heat and simmer gently for a further minute to allow the sauce to thicken more.
  • Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.

Nutrition Facts : Calories 176 kcal, Carbohydrate 5 g, Protein 26 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 78 mg, Sodium 158 mg, Sugar 3 g, ServingSize 1 serving

CHICKEN SEMUR



Chicken Semur image

This is an Indonesian chicken dish - I got the recipe from a cook at a roadside cafe in central Java. While some of the ingredients may be hard to find ie the ketup manis & palm sugar it is worth the effort.

Provided by Coasty

Categories     Chicken

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 11

1 kg chicken piece (thigh & drumsticks are best)
1 brown onion
2 garlic cloves
2 cm piece gingerroot
1 tablespoon ground nutmeg
1 tablespoon ground pepper
250 g tomatoes, sliced into thin wedges
1/4 cup sweet soy sauce
2 tablespoons palm sugar (gula jawa)
1/4 cup coconut cream
3 tablespoons vegetable oil

Steps:

  • Mince the onion, peeled garlic and ginger and set aside.
  • Heat the oil in a wok or fry pan and brown chicken pieces, set aside.
  • Drain off the oil leaving about 1 tbsp in the wok adding the minced onion mix and saute about 10 mins making sure it does not brown.
  • Add the nutmeg and pepper with the tomatoes, and saute a further 10 mins until the tomatoes start to break down.
  • Add the chicken pieces, ketup manis and palm sugar and salt to taste. Bring to the boil, cover and simmer for approximately 1 to 1 1/2 hours (this will depend on the size of the chicken pieces).
  • Add the coconut milk and bring back to heat. Don't put the lid back on or the coconut milk will curdle.
  • Service with plain steam rice.

Nutrition Facts : Calories 483.3, Fat 34.6, SaturatedFat 10.3, Cholesterol 125, Sodium 126.2, Carbohydrate 10.2, Fiber 1.5, Sugar 7.2, Protein 32.1

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