Get Your Man Chicken The Neelys Recipes

GET YOUR MAN CHICKEN - THE NEELYS

Steps:

• Heat the oil in a large skillet over medium-high heat.
• Pat chicken dry and season with salt and pepper.
• Brown the chicken about 4 minutes on each side.
• Remove chicken and set aside. Pour off all but 1 tablespoon of oil from the pan.
• Add onion to the pan and cook until tender, about 3 minutes.
• Add chicken stock and wine. Stir, scraping any brown bits from the bottom of the pan. Turn heat to high and reduce by half, about 3 minutes.
• Add the crushed tomatoes, the dried herbs, lemon pepper, and sugar. Then add the chicken thighs back in . Cover and cook on medium low for 40 minutes for bone-in thighs, 25-30 minutes for boneless.
• Garnish with fresh chopped parsley.

BARBECUE CHICKEN

Steps:

• Rinse chicken halves in cold water and pat dry with paper towels. Place chicken in a large bowl or baking dish, coat with Italian dressing and evenly season with Neely's Barbecue Seasoning. For best results, allow the chicken to marinate in the refrigerator overnight.
• If cooking inside: Take the chicken out of the refrigerator and brush chicken with Neely's Barbecue Sauce.
• Place into a preheated 350 degree F oven for 45 minutes.
• If grilling outside: Thirty minutes before you're ready to cook, take the chicken out of the refrigerator and allow it to come to room temperature. Preheat the grill to a medium temperature, about 275 degrees F preferably over hickory and charcoal.
• Place the chicken halves on grill, meat side down. Cover grill and cook for about 50 minutes. Flip chicken over and let it brown until the chicken becomes golden, about 15 to 20 minutes. The wing and the drumstick should become very tender and will easily pull away at the joints. Brush the chicken with Neely's Barbecue Sauce during the last 5 minutes of cooking.
• Mix all the ingredients together in a bowl, except the oil and salt and pepper. Slowly whisk in the oil and season with salt and pepper, to taste.
• Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
• In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

NEELY'S JERK CHICKEN

Steps:

• Blend all of the marinade ingredients together in a food processor until smooth.
• Put the chicken in a 13 by 9-inch casserole dish and season it with salt and pepper, to taste. Cover the chicken with the jerk marinade and toss to coat. Cover with plastic wrap and refrigerate for at least 2 hours for the flavors to meld. If you have the time, letting the chicken marinate overnight is best.
• Preheat grill to medium-high heat. Lightly oil the grates to keep the chicken and marinade from sticking. Remove the chicken from the marinade letting the excess drip off and arrange them on the grill. Cover the grill, and grill until the chicken is fully cooked and the jerk marinade has blackened and caramelized in spots, about 5 minutes on each side. Transfer the chicken to a serving platter and serve.

GET YO' MAN CHICKEN

Steps:

• In a 12 inch skillet, heat oil.
• Season chicken with salt and pepper.
• Brown chicken for about 5 minutes on medium heat. Turn chicken to do the same on the other side.
• Remove chicken to a plate for later use.
• Drain pan of all but 1 tbl of oil.
• Add onions. Saute until tender, about 5 minutes.
• Add white wine and chicken stock to the pan.
• Turn heat to high and boil until reduced in half.
• Now add rosemary, tomatoes, lemon pepper and return chicken to pan.
• Cover and simmer for 40-50 minutes.

GET YO' MAN CHICKEN

Steps:

• Heat the oil in a 12-inch skillet over medium-high heat.
• Pat chicken dry with a paper towel and season with salt and pepper. Brown the chicken, meat-side down first, and turning once, about 4 minutes on each side. Transfer to a plate to reserve.
• Pour off all but 1 tablespoon of oil from the pan.
• Add onion to the pan and saute until tender, roughly 3 minutes. Add the stock and wine and stir, scrapping any brown bits off the bottom of the pan. Turn heat to high and reduce by half, about 3 minutes.
• Pour in the crushed tomatoes and add the dried herbs and lemon pepper. Add the chicken thighs back inches Cover and cook on medium low for 40 minutes.
• Remove chicken from liquid and serve on hot buttered rice. Ladle the sauce on top and garnish with fresh chopped parsley.

NEELY'S CHICKEN AND DUMPLINGS

Steps:

• In a very large saucepan or Dutch oven, add chicken, chicken broth, thyme, and bay leaf to cover. Turn on heat to low and let simmer for 20 minutes, until the chicken is cooked through. *Cook's Note: You'll want to poach the chicken on a low simmer and start with cold stock so the chicken cooks evenly.
• Once the chicken is cooked, transfer to a 13 by 9-inch casserole dish and let cool. Reserve broth and discard the thyme and bay leaf. When chicken has cooled, shred. Use your hands or a fork and make sure to get all the meat off the bone. Discard the skin and bones.
• Add flour, salt and pepper, to taste, and baking powder to a large bowl and whisk together. In a small saucepan, bring heavy cream, butter and herbs to a low simmer then add to the dry ingredients. Stir with a rubber spatula until combined. Using your hands, form dough into dumplings.
• Heat a large Dutch oven over medium heat and add oil. Once oil is hot, add onions, carrots, celery and garlic. Saute until soft, 3 to 4 minutes. Add reserved broth to Dutch oven with vegetables and add the chicken. Bring to a low simmer. Add dumplings 1 at a time into the simmering soup. Cover pan with a lid and cook for 25 minutes. Add salt and pepper, to taste, if necessary.

THE NEELYS BUTTERMILK BAKED CHICKEN

Steps:

• Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.
• Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.
• Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.
• Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere.
• Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.
• Cook's Note: Remove the skin to save calories. Soaking chicken in buttermilk leaves the chicken incredibly moist with a delicious flavor.

NEELY'S BARBECUE CHICKEN

Steps:

• Barbecue Chicken:.
• Rinse chicken halves in cold water and pat dry with paper towels. Place chicken in a large bowl or baking dish, coat with Italian dressing and evenly season with Neelys Seasoning. For best results, allow the chicken to marinate in the refrigerator overnight.
• If Cooking Inside:.
• Take the chicken out of the refrigerator and brush chicken with Neelys Barbeque Sauce.
• Place into a preheated 350 degree F oven for 45 minutes.
• If Grilling Outside:.
• Thirty minutes before you're ready to cook, take the chicken out of the refrigerator and allow it to come to room temperature. Preheat the grill to a medium temperature, about 275 degrees F preferably over hickory and charcoal.
• Place the chicken halves on grill, meat side down. Cover grill and cook for about 50 minutes. Flip chicken over and let it brown until the chicken becomes golden, about 15 to 20 minutes. The wing and the drumstick should become very tender and will easily pull away at the joints. Brush the chicken with Neelys Barbecue sauce during the last 5 minutes of cooking.
• Neelys Italian Dressing:.
• Mix all the ingredients together in a bowl, except the oil and salt and pepper. Slowly whisk in the oil and season with salt and pepper, to taste.
• Makes 1 1/2 cups.
• Neelys Barbecue Seasoning:.
• Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
• Neelys Barbecue Sauce:.
• In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
• Makes 3 1/2 cups.