Tangy Alsace Chicken Recipes
ALSACE CHICKEN
This recipe comes from the Alscace Lorraine region of France and is made with heavy cream and Reisling wine. French beans and garlic mashed potatoes are a must with this rich dish. Because of the cooking time, I recommend using Chicken Thighes (on the bone and skin on)
Provided by martin
Categories Chicken Thigh & Leg
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Melt the butter in a large skillet over high heat and add the chicken thighs skin side down. Cook for about 6-7 minutes until golden brown and turn over and cook for an additional 4-5 minutes.
- Using a metal ladle, warm the brandy quickly and ignite the surface of the brandy using a lighter. Pour the brandy slowly and evenly over the chicken and wait for the flames subside. Be careful not to boil the brandy in the ladle as this boils off the alcohol. Pouring slowly and evenly will avoid "Flare-up"
- Remove chicken and place in a casserole dish. Keep warm.
- Reduce heat to medium and add onions to skillet and cook gently for about 3 minutes. Add mushrooms to pan and cook for a further 4 minutes. Using a slotted spoon, remove onions and mushrooms and place in casserole dish with Chicken.
- Add wine to the pan, bring to a boil and add the mixture to the casserole dish.
- Cook the casserole in the oven uncovered for about an hour and 15 minutes.
- Pour off the liquid into a skillet and keep chicken warm. Reduce the liquid down to about 2 cups. Add cream and salt and pepper to taste and simmer for about 10 minutes.
- Pour mixture over chicken and serve.
Nutrition Facts : Calories 1022.5, Fat 79.2, SaturatedFat 39.8, Cholesterol 326, Sodium 303.6, Carbohydrate 12.6, Fiber 1.1, Sugar 2.6, Protein 36.7
TANGY ALSACE CHICKEN
Number Of Ingredients 13
Steps:
- Sprinkle chicken with pepper and coat lightly with flour. In a 10-inch skillet over medium heat, brown chicken with garlic in butter or margarine for 2 to 3 minutes on each side or until golden brown.Add water and vinegar cover and simmer for 5 minutes or until chicken is no longer pink in the center. Remove chicken from liquid set aside. Crush garlic, discard skin and mash softened garlic into liquid.In a small bowl, stir water, tomato paste, cornstarch, vinegar and bouillon until smooth. Pour into skillet and bring to a boil, stirring constantly. Boil for 1 minute or until slightly thickened.Return chicken breasts and anyaccumulated liquid to skillet and heat through in sauce.Serve chicken and sauce over a bed of noodles.
Nutrition Facts : Nutritional Facts Serves
HEINZ TANGY CHICKEN
Make and share this Heinz Tangy Chicken recipe from Food.com.
Provided by Tara_hearts
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a small bowl combine all ingredients except chicken and blend well.
- Coat a medium skillet with cooking spray or 1 tbs oil and bring to medium heat. Lighlty brown chicken on both sides, cover with sauce mixture. Reduce heat to medium low and simmer 25 or until fully cooked. Turn chicken once while cooking.
Nutrition Facts : Calories 265.9, Fat 4.7, SaturatedFat 1.7, Cholesterol 74.4, Sodium 792.9, Carbohydrate 22.8, Fiber 2.3, Sugar 10, Protein 30.9
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