GET YO' MAN CHICKEN
I adapted this recipe from "Down Home With the Neely's". I switched it up to my own tasting. I served it with recipe #184624, Funeral Potatoes and creamed corn. The sauce that the chicken makes is great over the potatoes. I added a couple of breasts for my kids. I hope you like, as well as, your man.
Provided by MommaRiss
Categories Chicken Thigh & Leg
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 199.9, Fat 10.2, SaturatedFat 1.8, Cholesterol 59.1, Sodium 147.7, Carbohydrate 5.8, Fiber 0.4, Sugar 2.4, Protein 15.4
MAN PLEASING CHICKEN
I found this recipe on Pinterest and had to try it. This is an easy dish with alot of flavor. Enjoy!
Provided by JFitz
Categories Poultry
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees.
- Mix together dijon mustard, maple syrup and rice wine vinegar.
- Place chicken in an oven proof baking dish and sprinkle with Salt and Pepper. Pour the mustard mixture over them, turning the thighs in the mixture so they are fully coated.
- Bake for 40 minutes or until the meat is cooked (155 degrees). Halfway through baste the chicken with the sauce.
- Let the chicken rest for 5 minutes before serving. Then sprinkle with fresh rosemary. Enjoy!
GET YO' MAN CHICKEN
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h3m
Yield 4 to 6 servings
Number Of Ingredients 13
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 into the pan.Cover and cook on medium-low heat for 40 minutes.
- Remove chicken from liquid and serve on hot buttered rice. Ladle the sauce on top and garnish with fresh chopped parsley.
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