CHICKEN JERUSALEM II
Chicken breasts with mushrooms and artichokes in a white wine cream sauce. This is my personal favorite. Serve with saffron rice, a green veggie of your choice, and the rest of the wine, of course! Enjoy!
Provided by Kim
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Place chicken in a 9x13 inch baking dish. Bake for 25 to 30 minutes, or until chicken is no longer pink and juices run clear.
- While the chicken is baking, place the chicken stock, garlic, and onion in a medium saucepan. Bring to a boil, and cook until liquid is reduced by half. Stir in wine, and continue to cook until reduced and slightly thickened.
- Add the mushrooms and artichokes to the chicken stock mixture. Reduce heat, and simmer until mushrooms are tender. Stir in the heavy cream, and cook, stirring occasionally, until thickened. Season with salt and pepper, and serve over the baked chicken.
Nutrition Facts : Calories 451.1 calories, Carbohydrate 15.5 g, Cholesterol 149.1 mg, Fat 25.4 g, Fiber 3.8 g, Protein 29.9 g, SaturatedFat 14.6 g, Sodium 859.6 mg, Sugar 2.2 g
PERFECT ROAST CHICKEN
For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories main-dish
Time 2h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
More about "roast chicken with parsnips golden beets and jerusalem artichokes with beer pan juices recipes"
PERFECT ROAST CHICKEN | RECIPES - BAREFOOT CONTESSA
From barefootcontessa.com
POT-ROAST CHICKEN | JAMIE OLIVER RECIPES
From jamieoliver.com
JULIA CHILD'S FAVORITE ROAST CHICKEN - FOOD & WINE
From foodandwine.com
ROAST CHICKEN WITH PARSNIPS GOLDEN BEETS AND JERUSALEM …
From tfrecipes.com
OTTOLENGHI ROAST CHICKEN WITH JERUSALEM ARTICHOKE - THE HAPPY …
From thehappyfoodie.co.uk
ONE-POT ROAST CHICKEN A LA JULIA CHILD - FOOD52
From food52.com
BARBARA ADAMS BEYOND WONDERFUL » CHICKEN JERUSALEM RECIPE
From beyondwonderful.com
ROAST CHICKEN WITH PARSNIPS GOLDEN BEETS AND JERUSALEM …
From homeandrecipe.com
ROASTED CHICKEN AND JERUSALEM ARTICHOKES RECIPES
From tfrecipes.com
ONE PAN CITRUS BEETS ROASTED CHICKEN - RECIPES TO …
From recipestonourish.com
JERUSALEM ARTICHOKE RECIPES & MENU IDEAS - BON APPéTIT
From bonappetit.com
8 DELICIOUS CHICKEN RECIPES FROM OTTOLENGHI - THE …
From thehappyfoodie.co.uk
MOLLY STEVENS BIO, LATEST ARTICLES & RECIPES - EPICURIOUS.COM
From epicurious.com
JUICY ROAST CHICKEN AND VEGETABLES (VIDEO)
From natashaskitchen.com
ROAST CHICKEN WITH JERUSALEM ARTICHOKES | FOOD MAGAZINE
From food-mag.co.uk
PERFECT ROAST CHICKEN RECIPE - MAGNOLIA
From magnolia.com
MY FAVORITE ROASTED CHICKEN, WITH JERUSALEM ARTICHOKES - FOOD52
From food52.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love