Wedding Chicken Recipes

WEDDING CHICKEN

Steps:

• Prepare the marinade: Using a spoon, scrape away the ginger peel, then slice into coins; stack the coins and cut into uniform matchsticks. Thinly slice the peppers and lemons; roughly chop the garlic. Set aside.
• Marinate the chicken: Place a zip-top bag into a baking dish and add the chicken, salt, sugar, vinegar, fish sauce, and soy sauce. Squeeze the juice from the sliced lemons into the bag, then add the lemons, garlic, ginger, peppers, thyme sprigs, and olive oil. Use your hands to thoroughly combine the ingredients inside the bag. Then seal the bag and chill for 12-48 hours to allow all the flavors to meld and permeate the chicken.
• Cook the chicken: Preheat oven to 450 degrees F. Evenly arrange chicken thighs skin side up in a roasting pan and pour marinade over the top. Season with salt and pepper and roast until the chicken is cooked through and the sauce is bubbly, 30-35 minutes. Serve with pan juices and pieces of the cooked lemon.

ENGAGEMENT ROAST CHICKEN

Steps:

• Preheat the oven to 425 degrees F.
• Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.
• Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.
• Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.

WEDDING CHICKEN

Steps:

• Mix together sour cream and soup; set aside.
• Wrap each chicken breast with 2 slices of bacon.
• Place in a casserole dish.
• Pour sour cream/soup mixture over chicken breasts.
• Bake at 400 for about 40-45 minutes until breasts are done and sauce is brown and bubbly at edges.

LUCKY WEDDING CHICKEN

Steps:

• Cut the chicken breasts in half so you have 8 half breasts. Clean well. Place in a glass dish.
• Mix garlic, salt, ginger, pepper, cumin, curry, oregano, soy, oil, and lemon juice together. Pour over the chicken breasts. Cover and refrigerate overnight.
• Heat bbq grill until coals are covered in white ash. Grill 5 minutes each side, or broil for 5 minutes on each side. Remove from grill. Place 1 t butter on each breast and serve.

WEDDING CHICKEN

Steps:

• Whisk garlic, chiles, ginger, oil, soy sauce, vinegar, sugar, fish sauce, and salt in a medium bowl until sugar and salt dissolve. Add lemon slices and thyme. Place marinade and chicken in a large resealable plastic bag. Turn to coat, and chill at least 12 hours.
• Heat oven to 450°. Remove chicken from marinade, shaking off excess, and place, skin side up, on a rimmed baking sheet. Roast until cooked through and an instant-read thermometer inserted in the thickest part of the thigh registers 165°, 25-30 minutes. Serve chicken with lemon wedges for squeezing over.

WEDDING CHICKEN

Steps:

• Preheat oven to 400 degrees.
• First, buy your chicken pre-pounded.
• Pay the extra.
• It is worth it.
• If you decide to pound your own chicken, place the chicken breast smooth side facing you on a piece of plastic wrap.
• Fold the sides of the SAME PIECE of plastic wrap around the chicken and pound with the smooth side of a meat mallet, a rolling pin or a cookbook.
• If you use a separate piece of plastic wrap, you run the risk of tiny little chicken guts all over you and your kitchen.
• Gross!
• Stomping on it will not work.
• Pound until 1/8" thin.
• Place pounded chicken smooth side down on the cutting board.
• Lay a piece of prosciutto on each piece of chicken.
• Lay a piece of cheese on each piece of chicken.
• Fold in the long sides of the chicken breast about 1/4" (just enough to keep the whole package together), then roll from the short end of the chicken breast like a cigar.
• Hold packet together with toothpicks.
• In a large saute pan, heat olive oil over medium heat until it sizzles, but is not smoking.
• Place chicken packets in pan FOLDED SIDE DOWN.
• Brown chicken packets on all sides evenly.
• Remove from pan and place in a baking dish.
• In the same pan, melt the butter over med-low heat.
• Add onions and garlic and cook until soft.
• Add mushrooms and cook until soft and slightly browned and tender.
• Remove from heat.
• In a small bowl, mix cream, sour cream, flour and spices.
• Add to mushroom mixture in saute pan.
• Return pan to low heat.
• Stir over low heat until smooth and thick.
• Pour sauce over chicken.
• Put chicken and sauce into 400 degree oven and bake for 25 minutes, or until chicken is not longer pink (depending on how done it got during the browning stage).
• Serve with wide egg noodles and extra sauce.