San Sebastian Chicken In Dill Mustard Sauce Recipes

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DILLY CHICKEN



Dilly Chicken image

This is an easy recipe for chicken slow roasted in a delicious creamy dill sauce.

Provided by Kim Truba

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 2h15m

Yield 4

Number Of Ingredients 6

3 pounds bone-in chicken pieces
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk
1 cup sour cream
1 teaspoon dry onion soup mix
1 teaspoon dried dill weed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • Place the chicken pieces into the prepared baking dish. Pour the mushroom soup (undiluted), milk, and sour cream over the chicken. Season with onion soup mix and dill. No need to stir.
  • Bake for 1 1/2 hours in the preheated oven, or until the chicken is falling off the bone. The longer you can cook it, the better it will taste.

Nutrition Facts : Calories 647.3 calories, Carbohydrate 10.8 g, Cholesterol 175.9 mg, Fat 43.4 g, Fiber 0.1 g, Protein 51.1 g, SaturatedFat 16.5 g, Sodium 713.2 mg, Sugar 4.1 g

SAN DIEGO CHICKEN



San Diego Chicken image

One of my favorite recipes from one of my favorite cities in the country. Very good eaten in a warm tortilla and an excellent make-ahead dish. Cook time is chill time, at least 1 hour.

Provided by SmHerndon

Categories     Lunch/Snacks

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts
1 cup picante sauce
1 teaspoon cumin powder
1/2 teaspoon salt
1/2 cup sour cream
1/4 cup mayonnaise
2 avocados, chopped
2 cups celery, diced
2 -4 slices bacon, cooked and chopped

Steps:

  • Cut chicken in strips and saute 4 minutes in picante sauce, cumin and salt until done. Do not drain. Chill to desired coolness.
  • Combine sour cream and mayonaiise. Add celery and avocados.
  • On lettuce leaf (in tortilla if desired), place chicken strip and top will generous dallop of mayo mixture. Sprinkle top with bacon. Enjoy!

Nutrition Facts : Calories 487.8, Fat 32.5, SaturatedFat 8.8, Cholesterol 92.6, Sodium 1018.3, Carbohydrate 19.2, Fiber 8.6, Sugar 4.6, Protein 33

CHICKEN IN DILL MUSTARD SAUCE



Chicken in Dill Mustard Sauce image

Categories     Chicken     Mustard     Sauté     Quick & Easy     White Wine     Shallot     Dill     Gourmet

Yield Makes 4 servings

Number Of Ingredients 10

1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
4 whole chicken legs (2 lb total)
3 tablespoons vegetable oil
3/4 cup chopped shallots (2 large)
1/2 cup dry white wine
1 cup low-sodium chicken broth
2 teaspoons whole-grain or coarse-grain mustard
1/4 cup chopped fresh dill

Steps:

  • Whisk together flour, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a pie plate or shallow bowl. Pat chicken dry, then dredge legs, 1 at a time, in flour, shaking off excess. Transfer to a sheet of wax paper, arranging chicken in 1 layer.
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, skin sides down first, turning over once, 6 to 8 minutes total. Transfer chicken to a plate, then pour off all but 1 tablespoon fat from skillet.
  • Add shallots to skillet and sauté, stirring occasionally, until golden brown, 2 to 3 minutes. Add wine and deglaze skillet by boiling, stirring and scraping up brown bits. Add broth, mustard, and remaining 1/4 teaspoon salt and pepper. Bring to a simmer, then return chicken to skillet, skin sides up, along with any juices from plate, and cook over moderate heat, covered, until chicken is cooked through, about 25 minutes. Transfer chicken to a platter and boil sauce until reduced to about 1 cup and slightly thickened, 3 to 5 minutes. Remove from heat and stir in dill, then pour sauce over chicken.

SAN SEBASTIAN CHICKEN IN DILL MUSTARD SAUCE



San Sebastian Chicken in Dill Mustard Sauce image

We love the San Sebastian Winery in St. Augustine, Florida and try to attend tastings at least once or twice a year. This is a recipe they sent in an email that they have for their Reserva white wine. *NOTE* I made this using 12 drumsticks and they took about 15 minutes to brown in a jumbo frying pan. I used a Chardonnay wine and substituted one tablespoon dried, chopped dill for the fresh dill which resulted in a flavorful but not overwhelming sauce. It was delicious!

Provided by Kats Mom

Categories     Chicken Thigh & Leg

Time 50m

Yield 4 legs, 4 serving(s)

Number Of Ingredients 10

1/4 cup flour
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
4 whole chicken legs
3 tablespoons vegetable oil
3/4 cup shallot, chopped (2 large)
1 cup dry white wine
1 cup chicken broth
2 teaspoons coarse grain mustard
1/4 cup fresh dill, chopped

Steps:

  • Whisk together flour, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl.
  • Pat chicken dry, then dredge legs, one at a time, in flour, shaking off excess. Transfer to a sheet of wax paper, arranging chicken in 1 layer.
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, skin sides down first, turning over once, 6 to 8 minutes total.
  • Transfer chicken to a plate, then pour off all but 1 tablespoon fat from skillet.
  • Add shallots to skillet and sauté, stirring occasionally, until golden brown, 2 to 3 minutes.
  • Add wine and deglaze skillet by boiling, stirring and scraping up brown bits.
  • Add broth, mustard, and remaining 1/4 teaspoon salt and pepper.
  • Bring to a simmer, then return chicken to skillet, skin sides up, along with any juices from plate, and cook over moderate heat, covered, until chicken is cooked through, about 25 minutes.
  • Transfer chicken to a platter and boil sauce until reduced to about 1 cup and slightly thickened, 3 to 5 minutes.
  • Remove from heat and stir in dill, then pour sauce over chicken.
  • Serve with seasonal vegetables and a glass of San Sebastian Reserva or your favorite dry white wine.

Nutrition Facts : Calories 511.8, Fat 30.9, SaturatedFat 7.1, Cholesterol 138.6, Sodium 620.6, Carbohydrate 13, Fiber 0.3, Sugar 0.8, Protein 33.2

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