Rose Maries Immu Booster Chicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROASTED CHICKEN WITH 20 CLOVES OF GARLIC



Roasted Chicken With 20 Cloves of Garlic image

To all of my fellow garlic-lovers, this dish will make your taste-buds happy, happy!! Tons of garlic, and just the right amount of seasonings. This is sooo good!! I have a bad habit, though, of hogging up all the garlic cloves, so I usually throw a few extra in...Hey, you can NEVER have too much garlic:)

Provided by Manda

Categories     Chicken

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 13

2 teaspoons olive oil
1 teaspoon black pepper
1/2 teaspoon dried rosemary
1/4 teaspoon dried thyme
1 whole chicken (about 3 1/2 lbs.)
1 small onion, cut in half
2 stalks celery, cut in half
1 small lemon, cut in half
20 garlic cloves, unpeeled (2 whole heads)
3/4 cup dry white wine
1 (14 1/2 ounce) can chicken broth
2 tablespoons chopped fresh parsley
1/2 teaspoon salt

Steps:

  • Heat oven to 375 degrees.
  • Mix oil, rosemary, and thyme in small bowl.
  • Rub over outside of chicken.
  • Place onion, celery, and lemon in cavity of chicken.
  • Place chicken, breast side up, in dutch oven.
  • Scatter garlic around chicken.
  • Pour white wine and chicken broth into dutch oven.
  • Place on stove top, cover, and bring to boil.
  • Transfer to preheated oven, and bake, covered 25 minutes.
  • Increase oven temperature to 450 degrees, uncover, and bake for 55-60 minutes.
  • Remove chicken and garlic to platter and cover with foil.
  • Skim as much fat as possible from pot.
  • Squeeze out 6 cloves of garlic into small bowl, mash to a paste, then whisk in about 1/4 cup of cooking liquid.
  • Stir in parsley and salt.
  • Serve broth with chicken, along with remaining cloves of garlic as garnish on each plate.
  • To eat garlic, gently press with fork to squeeze out from skin.

BAREFOOT CONTESSA'S CHICKEN WITH 40 CLOVES GARLIC



Barefoot Contessa's Chicken With 40 Cloves Garlic image

Yes that's 40 cloves of garlic. Ina made this a few weeks ago and I had to write it down to keep. This recipe is absolutely amazing. The chicken has the best flavor. Definitely a garlic lover's delight.

Provided by lilypad722

Categories     One Dish Meal

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 11

3 whole heads of garlic, about 40 cloves
2 (3 1/2 lb) chicken, cut into eighths
kosher salt
fresh ground black pepper
1 tablespoon unsalted butter
2 tablespoons olive oil
3 tablespoons cognac, divided
1 1/2 cups dry white wine
1 tablespoon fresh thyme leave
2 tablespoons all-purpose flour
2 tablespoons heavy cream

Steps:

  • Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.
  • Dry the chicken with paper towels. Season liberally with salt and pepper on both sides.
  • Heat the butter and oil in a large pot or Dutch oven over medium-high heat.
  • In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side.
  • Turn with tongs or a spatula; you don't want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium.
  • When a batch is done, transfer it to a plate and continue to saute all the chicken in batches.
  • Remove the last chicken to the plate and add all of the garlic to the pot.
  • Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned.
  • Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan.
  • Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.
  • Remove the chicken to a platter and cover with aluminum foil to keep warm.
  • In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot.
  • Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes.
  • Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.

Nutrition Facts : Calories 968.9, Fat 66, SaturatedFat 19.4, Cholesterol 306.6, Sodium 283.7, Carbohydrate 6.5, Fiber 0.3, Sugar 0.6, Protein 74.9

MARIE'S ROAST CHICKEN



Marie's Roast Chicken image

Makes a wonderful moist chicken with crispy skin. Vegetables stuffed inside cavity add great flavor.

Provided by Marie

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 7

1 (3 1/2 lb) whole chicken, apprx
1 stalk celery
2 cloves garlic, minced
1 medium onion, sliced
4 sprigs parsley
salt and pepper
4 tablespoons melted butter

Steps:

  • Preheat oven to 450 degrees.
  • Sprinkle salt and pepper inside and outside of chicken.
  • Place celery, garlic, onion and parsley in cavity of chicken.
  • Brush all over with butter.
  • Cut up additional celery and onion and place under chicken.
  • Place in roasting pan and bake at 450 for 15 minutes.
  • Reduce oven heat to 425 and continue roasting until leg pulls apart easily- approximately 45 minutes to an hour more.
  • Drippings make wonderful gravy.

Nutrition Facts : Calories 636.6, Fat 47.9, SaturatedFat 17.7, Cholesterol 211.7, Sodium 260.5, Carbohydrate 3.6, Fiber 0.6, Sugar 1.4, Protein 45.5

CHICKEN ROSE MARIE RECIPE



Chicken Rose Marie Recipe image

Provided by á-174942

Number Of Ingredients 12

3 whole boneless skinless chicken breasts halved
1 cup dried bread crumbs
1/4 cup olive oil
1/4 cup low-sodium chicken broth
Grated zest of 1 lemon
3 medium garlic cloves minced
1/4 cup minced fresh parsley
1/2 cup fresh lemon juice
1/2 cup water
1/2 teaspoon dried oregano
1 medium lemon cut into wedges
Parsley sprigs for garnish

Steps:

  • Rinse the chicken in cold water and then roll it in bread crumbs. Spray a skillet with nonstick cooking spray and brown the coated chicken breasts over medium heat about 3 minutes on each side. Transfer the browned chicken to a baking dish. In a small bowl, combine the remaining ingredients, except the lemon and parsley. Pour the sauce over the chicken. Bake the chicken at 325 degrees, uncovered, for 30 minutes until tender. Transfer to a serving platter and spoon sauce over the chicken. Garnish with lemon and parsley. This recipe yields 6 servings. Serving size: 3 to 4 ounces. Exchanges Per Serving: 1 Starch, 4 Lean Meat. Nutrition Facts: Calories 300; Calories from Fat 118; Fat 13g; Saturated Fat 2g; Cholesterol 72mg; Sodium 225mg; Carbohydrates 15g; Dietary Fiber 1g; Sugars 3g; Protein 29g.

CROCK POT MARIE'S CHICKEN IN WINE



Crock Pot Marie's Chicken in Wine image

Make and share this Crock Pot Marie's Chicken in Wine recipe from Food.com.

Provided by Porfavorcorona

Categories     Chicken

Time 7h15m

Yield 4 serving(s)

Number Of Ingredients 6

4 boneless chicken breast halves
flour
salt and pepper
1/2 cup white wine, dry
1 (10 1/4 ounce) can cream of mushroom soup
1/2 cup onion, chopped

Steps:

  • Cut up 4 boneless, skinless chicken breasts in about 1 inch pieces.
  • Sprinkle with salt and pepper and lightly flour.
  • Pour 1/2 cup white cooking wine into Crock Pot, add chicken.
  • Add cream of mushroom soup and 1/2 cup chopped onions to Crock Pot.
  • Mix.
  • Do not add water as it makes its own gravy.
  • Cook on low for 7-8 hours or high for 4-5 hours.
  • Serve over egg noodles or anything else you want.

Nutrition Facts : Calories 287.7, Fat 11.9, SaturatedFat 3.1, Cholesterol 82.3, Sodium 540.6, Carbohydrate 7.7, Fiber 0.3, Sugar 2.2, Protein 30.6

BAKED CHICKEN OPELOUSAS



Baked Chicken Opelousas image

A nice Sunday dinner type of dish, this tender, Louisiana-spiced chicken is slowly cooked at a very low temperature, with frequent basting to ensure a delicious flavor and a wonderful browned color.

Provided by EdsGirlAngie

Categories     Chicken Breast

Time 3h45m

Yield 2-3 serving(s)

Number Of Ingredients 10

1 fryer chicken, halved or cut in pieces
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon basil
3 tablespoons olive oil
1/2 cup chicken broth
1 clove garlic, sliced
1/2 teaspoon chili powder
3 tablespoons paprika
salt and pepper

Steps:

  • Preheat oven to 300 degrees F.
  • Place chicken in a shallow baking dish.
  • Sprinkle with oregano, thyme and basil, then pour in combined olive oil and chicken broth.
  • Scatter garlic slices around chicken, then sprinkle with chili powder and paprika.
  • Season with salt and pepper, then bake uncovered in a 300 degree F oven for 3 to 3-1/2 hours.
  • Turn chicken over after the first 30 minutes; then after an hour, turn chicken again.
  • Continue to baste with pan juices every 30 minutes after that, until chicken is browned.

40 CLOVES OF GARLIC CHICKEN WITH TOUCH OF HEAT



40 Cloves of Garlic Chicken With Touch of Heat image

I first heard of this watching "Barefoot Contessa" and I thought '40 cloves of Garlic, I know I love garlic but that is insane.' I was wrong. This recipe taste like it took all day to make. It is truly fabulous. I've tweaked it to my own style. One thing thought, is that the prep work is a little tedious. I'd say, do that the night before and refrigerate.

Provided by PaintItBlacc

Categories     Stew

Time 1h20m

Yield 3-5 serving(s)

Number Of Ingredients 12

3 -4 lbs chicken (Whole legs or chicken breast with bone)
1 -2 tablespoon olive oil
1 tablespoon unsalted butter
1/2 shallot, minced
cayenne pepper
40 garlic cloves (3 bulbs or heads of garlic)
1 1/2 cups dry white wine (Chardonnay, Sauvignon Blanc, Pinot Grigio)
3 tablespoons cognac, divided (Hennessy or Jacques Cardin)
2 tablespoons fresh thyme leaves, divided (Crush for added flavor)
2 tablespoons heavy cream
2 tablespoons all-purpose flour
salt and pepper

Steps:

  • Boil 4 Cups of Water.
  • Separate All Garlic Cloves and add them to Boiling Water for 1 minute.
  • Remove Skin from Garlic Cloves.
  • Combine Minced Shallot, dash of Cayenne pepper, and 1 tablespoon of Thyme.
  • Rub the seasoning of Shallot, cayenne and Thyme in between chicken skin.
  • Heat on medium-high in a large Dutch Oven Pot the Olive Oil and Butter.
  • Braise the Chicken (make sure your chicken is washed and patted dry).
  • Braise the Chicken in batches for 5 minutes or until Golden Brown.
  • Remove chicken to rest aside in a dish.
  • Add the 40 Cloves of Garlic to the pot.
  • Sauteed Garlic in residual oils in the pot until Golden Brown.
  • Add 2 Tablespoons of Cognac and All of the Wine.
  • Bring to a boil then add back all of your chicken.
  • Bring down the heat to the lowest you can.
  • Sprinkle the rest of the Thyme Leaves.
  • And cover to simmer on the lowest flame for 30 Minutes until cooked.
  • In a bowl take Flour, heavy cream and 1 Cup of the Gravy and whisk.
  • Whisk until smooth and add in 1 Tablespoon of Cognac.
  • Add to the pot and combine well and bring to boil for 2 minutes
  • Taste Test the Gravy, add desired Salt and Pepper.
  • You can add the chicken back to the pot or spoon gravy over chicken.
  • Serve Hot.

Nutrition Facts : Calories 881, Fat 53.9, SaturatedFat 17.3, Cholesterol 230.9, Sodium 210.9, Carbohydrate 21.3, Fiber 1.2, Sugar 1.6, Protein 54.9

ROSE MARIE'S IMMU-BOOSTER CHICKEN



Rose Marie's Immu-Booster Chicken image

This is a variation on the classic chicken with 40 cloves of garlic. When garlic is slowly simmered, it mellows and becomes almost sweet in flavor. Serve this stew with crusty bread to mop up the juices. Spread bread with the butter-like softened garlic!

Provided by JeriBinNC

Categories     Stew

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

3 large firm garlic heads, unsprouted
1 tablespoon olive oil
3 -4 lbs chicken, cut into serving pieces or 6 chicken breasts
1/2 teaspoon salt
1/4 teaspoon pepper, freshly ground if possible
1 cup dry white wine or 1 cup dry vermouth
1/2 cup water or 1/2 cup unsalted chicken stock
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
1 bay leaf
1/4 cup chopped parsley

Steps:

  • Separate garlic into cloves. Add to a small pan of boiling water and simmer 1 minute. Drain and let cool. Remove the peel.
  • Add olive oil to a large nonstick skillet with a well-fitted lid. Bring to medium-high heat. Season chicken with the salt salt and pepper. Add chicken to skillet and cook, turning, until lightly browned on all sides, 6-8 minutes.
  • Add all remaining ingredients. Bring to a boil, reduce heat to low, cover and simmer for at least 45 minutes or till garlic is soft.

Nutrition Facts : Calories 373, Fat 23.1, SaturatedFat 6.3, Cholesterol 103.5, Sodium 296.9, Carbohydrate 6.3, Fiber 0.5, Sugar 0.6, Protein 26.7

More about "rose maries immu booster chicken recipes"

IMMUNE-BOOSTING CHICKEN NOODLE SOUP - MARION'S …
This immune boosting chicken noodle soup is good for the soul, with ingredients rich in vitamins and anti-inflammatory properties.
From marionskitchen.com


MAMA ALLY’S IMMUNE BOOSTING CHICKEN SOUP - ALLY'S …
Put it in the stock pot (with olive oil and garlic). Cover chicken with water, about 6” above chicken. Turn heat to high. Cover (lid slightly askew) and bring to boil cooking about 15 minutes. Reduce heat to a simmering boil. Cook chicken …
From allyskitchen.com


IMMUNE BOOSTING CHICKEN SOUP - THE HARVEST KITCHEN
Sep 25, 2024 Add the curry powder, chicken stock, and chicken and stir to combine. When the soup reaches a simmer, stir in the bok choy. Reduce heat to medium-low, cover with a lid, and let the soup simmer for about 20 minutes …
From theharvestkitchen.com


ROSóL: IMMUNE-BOOSTING CHICKEN NOODLE SOUP - MONIKA HIBBS
Jan 25, 2018 Remove the chicken from the pot, pull it apart, and set it aside. Cook the noodles in a separate pot, following the package’s instructions. (It usually only takes around 4-5 minutes.)
From monikahibbs.com


ROSE MARIES IMMU BOOSTER CHICKEN RECIPES
Add chicken to skillet and cook, turning, until lightly browned on all sides, 6-8 minutes. Add all remaining ingredients. Bring to a boil, reduce heat to low, cover and simmer for at least 45 …
From tfrecipes.com


CREAMY ROSé CHICKEN BREASTS TORTELLINI RECIPE
Pat chicken breasts dry with paper towels. Season with salt and pepper. Heat a medium non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken breasts. Pan fry on one side until golden, 6-7 min. Flip, then cover …
From hellofresh.ca


118563 ROSE MARIE IMMU BOOSTER CHICKEN RECIPES - RECIPEOFHEALTH
chicken breast, shelled shrimps (get the big ones), white onions, watercress, rose petals (don tsp go overboard, have a strong taste especially when fresh), lettuce leaves (just a
From recipeofhealth.com


CHICKEN BOOSTER RECIPES | RECIPEBRIDGE RECIPE SEARCH
Chicken Booster Recipes containing ingredients bay leaf, breadcrumbs, chicken breast, chicken breasts, chicken broth, chicken stock, cloves, dry vermouth, dry w ... Rose Marie's Immu …
From recipebridge.com


ROSE MARIE RECIPES | RECIPEBRIDGE RECIPE SEARCH
Rose Marie's Immu Booster Chicken. Rose Marie's Immu Booster Chicken. View Recipe. Login to Save. Rose Marie Sauce. Find and rate low calorie, healthy recipes at SparkRecipes. Plus use …
From recipebridge.com


ROSE MARIE'S IMMU-BOOSTER CHICKEN RECIPE - RECIPEOFHEALTH
Rate this Rose Marie's Immu-Booster Chicken recipe with 3 large firm garlic heads, unsprouted, 1 tbsp olive oil, 3 -4 lbs chicken, cut into serving pieces or 6 chicken breasts, 1/2 tsp salt, 1/4 tsp …
From recipeofhealth.com


20 IMMUNE BOOSTING RECIPES TO STAY HEALTHY - THE WOKS OF LIFE
Mar 28, 2020 4. Chicken & Broccoli. Chicken and Broccoli is another tasty broccoli recipe that’s also a full meal in and of itself! Serve with steamed brown rice, quinoa, or even cauliflower rice …
From thewoksoflife.com


22 RECIPES THAT CAN STRENGTHEN YOUR IMMUNE SYSTEM
Mar 1, 2023 This protein-packed recipe pairs blood orange slices with Greek yogurt. You'll get 25.2 g of protein from the cup of plain nonfat Greek yogurt in 1 serving of this recipe, according to the USDA .
From everydayhealth.com


Related Search