Whitehouse Chicken Recipes
WHITE HOUSE CHICKEN
I got this recipe from cooks.com. I have made this dish before, but had forgotten about it. This recipe is delicious and so easy peasy.
Provided by Linda Tennant @Cookingbear
Categories Casseroles
Number Of Ingredients 6
Steps:
- Cook rice and put in bottom of buttered pan. Place chicken pieces over rice. Mix together soup, mayonnaise and lemon juice. Pour over chicken. Sprinkle grated cheese over sauce. Bake for 25 minutes at 350 degrees.
WHITE HOUSE GARDEN HERB-ROASTED CHICKEN WITH BRAISED GREENS
Steps:
- Mix the herbs, mustard and olive oil in a nonreactive baking dish. Add the chicken, season with salt and pepper and turn to coat evenly. Cover and marinate in the refrigerator at least 1 hour or overnight.
- Preheat the oven to 450 degrees F. Place the chicken on a foil-lined baking sheet and roast until the meat is cooked through and the skin is crisp, 30 to 40 minutes.
- Meanwhile, saute the bacon in a deep pan or Dutch oven over medium heat until rendered, about 5 minutes. Add the onion and cook until translucent, 6 to 7 minutes. Add the greens, in batches, and saute until wilted, about 4 minutes. Add the chicken stock, cover and gently braise over low heat until tender, about 40 minutes. Season with salt and pepper and serve with the chicken.
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- Combine the flour, salt, pepper, garlic powder, nutmeg and paprika in a shallow bowl or glass pie dish. Dredge each piece of chicken in the seasoned flour coating evenly.
- Heat butter and olive oil in a large, deep skillet over medium-high heat on the stovetop. Place the chicken pieces in a single layer and cook until brown and crispy on all sides. Transfer the browned chicken to a plate and set aside.
- Add onions or shallots to the pan, and cook until slightly softened, about 5 minutes. Add mushrooms, and cook, stirring occasionally, until mushrooms start to brown, about 5 minutes. (*If using jarred mushrooms, do not add at this point.) Add garlic, and cook one more minute. Take the pan off the flame and add wine to deglaze. Return to flame, and bring to a boil. Add chicken stock and stir to combine. Add bay leaf. Bring to a simmer, and simmer 5 minutes.
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