Chicken Dishes

Different Chicken Recipes: Marry me Chicken!

Successfully cooking a chicken is not easy. Whether roasted, casserole or even fried, the different stages of the recipe, from the choice of poultry to the prepration of the dish, are equally important to each other. We wanted to share our delicious chicken recipes with you, including the marry me chicken recipe!

Here are some tips to get a fluffy chicken to perfection.

Before cooking

Choosing Chicken- For a successful meal, choose a quality chicken. This may seem obvious, but it is always good to remember that a poultry bought from a butcher you trust will always be better than a supermarket vacuum chicken. Certainly, are prices will probably be higher, but you know what they say: better quality than quantity.

Preparing the chicken – First of all, make sure all the feathers have been removed from the chicken. If there are any left, remove them. Also remove excess fat from poultry unless you wish to roast it. Finally, remember to take your chicken out of the fridge at least an hour before cooking to avoid thermal shock.

During cooking

For a roast chicken – To get a crispy skin, wipe the surface of the chicken with a paper towel. Then coat the bird with a little oil with a brush and salt (inside and outside). Bake your chicken at 150 ° C until you get a golden brown skin and a soft flesh and increase the oven to 180 ° C at the end of cooking. You can also open once or twice – no more! – the oven during cooking to water the poultry.

For a sauteed chicken or casserole – Choose smaller, firm chickens and prepare a good recipe with, for example, thyme, bay leaf and carrots.

Cold Chicken – If the chicken is too big and you can not finish it at one time, you can prepare a salad with the cold chicken leftovers. To keep it soft, do not forget to wrap it with aluminum foil when it is still warm.

For a fried chicken – With the leftovers, you can also prepare fried chicken! Pick up the pestles or whites and roll them in a mixture of flour, salt, pepper and a perfume of your choice (paprika, curry, garlic), then in a mixture of egg and milk, then back in the flour. Finally, fry for 10 minutes.

Best chicken recipes:

Baked roast chicken legs with fennel and potatoes
1- Preheat the oven to 200 ° C (400 ° F).
In a very large bowl, whisk the lemon peel, lemon juice, honey, salt and pepper with the oil.
Add chicken legs, fennel, potatoes, onion, garlic and thyme.
Stir well to coat the chicken.
  Arrange in a single layer on a large baking sheet covered with aluminum foil.
2- Bake for 35 to 40 minutes, turning the vegetables after half the cooking time or until they are soft and the chicken is cooked through.
Garnish with fennel leaves and serve with lemon wedges.

Asian chicken wings:

1- Preheat oven to 375 ° F (190 ° C).
2- Put the sauce hoisin, oil and ginger in a large resealable bag. Mix together all the ingredients in the bag.
3- Put the chicken wings in the bag and coat with sauce
4- Remove the chicken wings from the bag and place them on a large baking sheet.
Sprinkle the chicken wings on the baking sheet with peppers, then half of the sesame seeds and put in the oven.
5- Bake for about 10 to 15 minutes, then remove the baking sheet from the oven.
Using tongs, flip chicken wings over to cook on the other side.
Sprinkle the chicken wings with the remaining sesame seeds and return the baking sheet to the oven.
6- Cook for another 10 to 15 minutes or until chicken wings are cooked through.
7- Sprinkle the chicken wings with sesame oil and serve with the pepper strips.

Grilled chicken piri-piri

1- Prepare the marinade. Split the pepper, remove the seeds and the partitions and then chop it.
Put it in a bowl with 1 lemon juice, oil, peeled and crushed garlic cloves, paprika and coriander.
2- Split the chicken in half. Flatten each half. Rub them with salt and pepper.
Put them in a deep dish and sprinkle them with marinade. Cover. Marinate for 1 hour at room temperature, turning 2 to 3 times.
3- Drain the half-chickens. Cook them 40 minutes on the barbecue grill not too hot, turning and basting frequently with marinade.
4- Serve with lemon wedges and a nice green salad and tomatoes. Also offer steamed pre-cooked potatoes, which are reheated on the barbecue.

Asian chicken with shiratakis:

1- In a skillet, heat the oil with the curry. Fry the chopped onions and the chicken cut into strips.
2- Add ginger and chilli. Reduce heat and cook for 4 to 5 minutes.
3- Meanwhile, rinse with cold water and untangle.
4- Boil for 2 minutes.
5- Drain and reserve.
6- Deglaze the chicken with the soy sauce and the lemon juice.
7- Put the shiratakis in the pan and stir to soak them with sauce.
8- Serve in a large bowl. Sprinkle generously with chopped coriander.

Marry Me Chicken Recipe

INGREDIENTS of Marry Me Chicken:

1 tbsp. 

extra-virgin olive oil6 

bone-in, skin-on chicken thighs (about 2 pounds)

Kosher salt

Freshly ground black pepper2 

cloves garlic, minced1 tbsp. 

fresh thyme leaves1 tsp. 

crushed red pepper flakes3/4 c. 

low-sodium chicken broth1/2 c. 

heavy cream1/2 c. 

chopped sun-dried tomatoes1/4 c. 

freshly grated Parmesan

Freshly torn basil, for serving

GET INGREDIENTS for Marry Me Chicken Powered by Chicory DIRECTIONS

  1. Preheat oven to 375°. In a large oven-safe skillet over medium-high heat, heat oil. Season chicken generously with salt and pepper and sear, skin-side down, until golden, 4 to 5 minutes per side. Transfer chicken to a plate and pour off half the fat from skillet.
  2. Return skillet to medium heat and add garlic, thyme, and red pepper flakes. Cook until fragrant, 1 minute, then stir in broth, heavy cream, sun-dried tomatoes, and Parmesan and season with more salt. Bring to a simmer, then return chicken to skillet, skin-side up.
  3. Transfer skillet to oven and bake until chicken is cooked through (and juices run clear when chicken is pierced with a knife), 17 to 20 minutes.
  4. Garnish with basil and serve.

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