Crispy Skin Chicken With Dill And Garlic Sauce Recipes

CRISPY GARLIC CHICKEN THIGHS

Steps:

• Sprinkle both sides of chicken with garlic powder, salt and pepper.
• Heat oil in a large skillet over medium heat. Place chicken in skillet smooth side down.
• Press down lightly with with spatula. Cook for 5 minutes until deep golden and crispy.
• Turn and press lightly with spatula. Cook for 2 minutes. Add garlic and butter, cook for 1 minute until garlic is light golden and it smells amazing.
• Add wine, then turn up heat. Stir around the chicken to dissolve golden bits stuck on the skillet into the wine. Simmer rapidly for 1 1/2 minutes or until alcohol smell evaporates.
• Remove from heat. Serve chicken with sauce.

CHICKEN BREASTS WITH CREAMY DILL PAN SAUCE

Steps:

• Gather the ingredients.
• Sprinkle the chicken breasts with seasoned salt. If the chicken breasts are quite large, slice each one in half horizontally to make two cutlets. For faster and more uniform cooking, put each chicken breast or cutlet between two sheets of plastic wrap and gently pound with the smooth side of a meat tenderizer.
• In a large skillet over medium-high heat, melt the butter and olive oil.
• When the butter and oil are hot and sizzling, add the chicken breast halves or cutlets to the skillet. Cook for about 3 to 5 minutes on each side or until chicken is browned. Reduce the heat to low.
• Add the chicken broth to the skillet; cover and simmer 10 to 12 minutes or until chicken is cooked through.
• Remove the chicken breasts from skillet to a hot platter; tent them with foil to keep them warm.
• In a small bowl, combine cream or half-and-half, flour, and dill; whisk or blend with a fork until smooth.
• Add the flour mixture to the skillet; cook and stir until the mixture has thickened.
• Serve the creamy dill sauce over chicken breasts with rice, noodles, or potatoes and your favorite side vegetables.

CRISPY BAKED CHICKEN LEG QUARTERS RECIPE - (4.3/5)

Steps:

• 1. Preheat oven to 375 2. Line a large glass baking dish with foil. 3. Remove excess fat from chicken leg quarters. 4. Separate the skim from the chicken, taking care that the skin stays attached at most points on the chicken. (You just want a flap. Do not remove the skin. 5. Brush the chicken (under the skin) with soy sauce. 6. Sprinkle some garlic powder, seasoned salt and dill weed on the chicken under the skin (the 1 teaspoon measurements are estimated. Use as much or as little as you're comfortable with) and rub. 7. Arrange the leg quarters in the pan, skin side up, taking care not to crowd. They need space to cook properly. 8. Brush both sides of the leg quarters with soy sauce. 9. Sprinkle the skin with garlic powder, seasoned salt and dill weed (to taste). 10. Place on middle rack in oven and bake uncovered for an hour. 11. After an hour, increase oven temperature to 400 and bake 15 minutes. 12. Chicken is done when internal temp reaches 165 (insert meat thermometer at the thickest part of the breast, taking care not to touch the bone.) 13. Let stand for 5 minutes before serving.