Lindas Golden Chicken Recipes

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GOLDEN CHICKEN



Golden Chicken image

Enjoy this tasty chicken hot or cold. It is great for buffets, as it looks so attractive and can be cooked a long time beforehand. From Easy Chinese cookbook by Elizabeth Chong.

Provided by Heydarl

Categories     Whole Chicken

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 1/2 kg chicken
1 piece gingerroot, size of small walnut
1 spring onion
1 cup water
1 cup light soy sauce
3 tablespoons dark soy sauce
1 tablespoon shaoxing wine or 1 tablespoon dry sherry
1 tablespoon hoisin sauce
1 tablespoon honey
1 teaspoon sesame oil
2 whole star anise
1 bay leaf
2 teaspoons brown sugar

Steps:

  • Wash chicken well and pat dry with paper towels.
  • Place ginger and spring onion in the cavity of the chicken.
  • Bring the sauce ingredients to the boil in a saucepan large enough to hold the chicken. Make sure honey and sugar dissolve completely.
  • Place the chicken in the saucepan with the sauce. Bring back to the boil, basting the sauce over the chicken, then reduce heat to a low simmer.
  • Simmer the chicken for 15 minutes; the sauce should be just bubbling. Turn the chicken over to cook for another 15 minutes, then return the chicken to its back again for a final 25-30 minutes of low simmering.
  • The chicken is cooked when the flesh on the drumstick has shrunk back from the bone.
  • Remove the chicken to cool to room temperatures, then chop into pieces, chinese style, for serving.
  • To serve, spoon about 3 tablespoons of the reheated sauce over the chicken and garnish attractively with fresh spring onion curls.

Nutrition Facts : Calories 590.5, Fat 35.7, SaturatedFat 10, Cholesterol 171.2, Sodium 5083.9, Carbohydrate 13.6, Fiber 0.9, Sugar 9.2, Protein 51.8

LINDA'S CAJUN CHICKEN WITH ROSEMARY AND THYME



Linda's Cajun Chicken With Rosemary and Thyme image

I created this recipe today, and it is absolutely WONDERFUL... It's not hot, just has GREAT FLAVOR! Try it, it's one you'll want to put in your "KEEPER" file! Crispy and tasty too... Doesn't get much better than that!

Provided by Lindas Busy Kitchen

Categories     Whole Chicken

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 6

4 lbs chicken, split in half
2 tablespoons Tony Chachere's Seasoning, divided
2 tablespoons Old Bay Seasoning, divided
1/2 teaspoon fresh coarse ground black pepper, divided
2 teaspoons rosemary, divided
2 teaspoons thyme, divided

Steps:

  • Preheat oven to 350.
  • Cut chicken in half lengthwise with a sharp knife, and wash well.
  • Sprinkle ingredient all over the chicken halves (top and bottom) in the order given.
  • Bake for 60 minutes using convection oven, and 75-90 minutes using regular oven.

Nutrition Facts : Calories 594.7, Fat 41.6, SaturatedFat 11.9, Cholesterol 207, Sodium 193.4, Carbohydrate 0.3, Fiber 0.1, Protein 51.4

LINDA'S ITALIAN BAKED CHICKEN



Linda's Italian Baked Chicken image

I have been making this for years. It is very tasty chicken recipe and one that isn't to be MISSED! Try it and see for yourself all the great mix of flavors in this tender juicy chicken!

Provided by Lindas Busy Kitchen

Categories     Chicken Breast

Time 1h

Yield 4-8 serving(s)

Number Of Ingredients 5

4 whole chicken breasts
4 teaspoons garlic, minced, I use minced garlic in the jar
2 teaspoons italian seasoning
4 teaspoons breadcrumbs
oil, I use I Can't Believe It's Not Butter spray

Steps:

  • Clean chicken. You can opt to keep the skin on or take it off.
  • If you keep the skin on:.
  • Pull skin back on each breast, and take 1 teaspoons garlic, and rub it into the skin of each breast.
  • Sprinkle each breast with 1/2 teaspoons of Italian Seasoning.
  • Pull skin back over chicken, and cover each breast with 1 teaspoons bread crumbs, and place in pan.
  • Salt and pepper, to taste.
  • Drizzle oil or spray with I Can't Believe It's Not Butter, all over the top.
  • Bake at 350, for 50-60 minutes, until juices run clear.
  • If you take the skin off:.
  • Put chicken pieces in baking pan.
  • Put 1 teaspoons garlic on each breast, and rub around.
  • Sprinkle with 1/2 teaspoons Italian Seasoning, salt, and pepper.
  • Sprinkle 1 teaspoons bread crumbs over each chicken breast.
  • Drizzle oil or I Can't Believe It's Not Butter over all the breasts, and bake at 350, for 50-60 minutes, until juices run clear.

Nutrition Facts : Calories 511.9, Fat 27, SaturatedFat 7.7, Cholesterol 185.6, Sodium 199.7, Carbohydrate 2.5, Fiber 0.2, Sugar 0.2, Protein 60.9

CROCK POT GOLDEN CHICKEN WITH NOODLES (CAMPBELL'S)



Crock Pot Golden Chicken With Noodles (Campbell's) image

Make and share this Crock Pot Golden Chicken With Noodles (Campbell's) recipe from Food.com.

Provided by AZRT8871

Categories     One Dish Meal

Time 8h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 (10 3/4 ounce) cans campbell cream of chicken soup or 2 (10 3/4 ounce) cans 98% fat-free cream of chicken soup
1/2 cup water
1/4 cup lemon juice
1 tablespoon Dijon mustard
1 1/2 teaspoons garlic powder
8 large carrots, thickly sliced
8 boneless chicken breast halves
8 cups hot cooked egg noodles
chopped fresh parsley

Steps:

  • Mix soup, water, lemon juice, mustard, garlic and carrots in slow cooker.
  • Add chicken and turn to coat.
  • COVER and cook on LOW 7 to 8 hours.
  • or until done.
  • SERVE over noodles.
  • Sprinkle with parsley.
  • Serves 8.

GOLDEN CHICKEN



Golden Chicken image

This chicken dish combines elements from three of my favorite chicken recipes: chicken curry, chicken tagine, and a Creole-style smothered chicken. The braising liquid is rich and delicious, getting its yellow golden color from turmeric and saffron and its intense flavor from a low-and-slow simmer. Serve over buttery mashed potatoes, rice, or noodles. Ladle the sauce over top, and garnish with sliced green onions and minced jalapeños.

Provided by Chef John

Categories     Chicken Legs

Time 2h25m

Yield 4

Number Of Ingredients 20

4 (12 ounce) chicken leg quarters
2 teaspoons kosher salt, plus more to taste
1 tablespoon olive oil
1 cup diced onion
½ cup diced celery
½ cup diced jalapeño pepper
2 teaspoons ground cumin
1 teaspoon smoked paprika
¼ teaspoon ground coriander
¼ teaspoon ground turmeric
½ teaspoon freshly ground black pepper
⅛ teaspoon cayenne pepper
⅛ teaspoon ground cinnamon
3 cloves garlic, crushed
1 tablespoon tomato paste
3 tablespoons white wine vinegar
2 ½ cups cold water
1 teaspoon saffron threads, crushed
1 teaspoon dried currants
1 teaspoon chicken bouillon base

Steps:

  • Place chicken leg quarters on a work surface with the skin facing up. Make a cut into the thickest part of each drumstick, all the way down to the bone. Then make two cuts, about 1 inch apart, right in the center of each thigh. Season both sides generously with 2 teaspoons kosher salt.
  • Heat oil in a large skillet over high heat. Add chicken, skin-side down, and sear until skin is nicely browned, 5 to 6 minutes. Flip and sear for 2 more minutes. Turn off the heat and remove chicken to a plate, leaving any rendered fat in the skillet.
  • Turn the heat back on to medium; add onion, celery, jalapeño, and a pinch of salt to the skillet. Sauté until onion turns translucent and veggies have softened, 5 to 7 minutes. Add cumin, paprika, coriander, turmeric, pepper, cayenne, cinnamon, and garlic; cook and stir until garlic has cooked a bit and spices are toasted, about 2 minutes.
  • Stir in tomato paste, vinegar, water, and saffron. Increase heat to high and stir in currants and chicken base; bring to a simmer.
  • Add chicken to the skillet, skin-side up, and reduce heat to low. Baste chicken with the liquid. Cover and cook over low or medium-low heat at a gentle simmer for 1 hour.
  • Flip chicken, cover, and simmer gently until the meat is fork-tender and almost falling off the bone, about 30 more minutes.
  • Flip and baste chicken again. Increase heat to medium and cook, uncovered, until chicken is very tender and the braising liquid has reduced a bit, 20 to 30 minutes more.
  • Taste the braising liquid and adjust seasoning if needed before serving.

Nutrition Facts : Calories 707.2 calories, Carbohydrate 8.5 g, Cholesterol 282.5 mg, Fat 45.2 g, Fiber 1.9 g, Protein 63.3 g, SaturatedFat 12.2 g, Sodium 1478.1 mg

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