Best 4 Chicken Scarborough Fair Recipes

Are you seeking a delightful culinary adventure that transports you to a realm of flavors and textures? Look no further than the enigmatic dish known as "Chicken Scarborough Fair". This dish, shrouded in tales of medieval merriments and romantic legends, promises a symphony of tastes, aromas, and visual appeal. Embark on a journey to uncover the secrets behind this enchanting recipe, as we delve into the depths of its history, ingredients, and preparation techniques. Discover the magic that unfolds as the succulent chicken, infused with a medley of herbs and spices, mingles with a vibrant array of vegetables, creating a tapestry of culinary artistry. Prepare to be captivated by the allure of Chicken Scarborough Fair, a dish destined to leave an indelible mark on your culinary repertoire.

Here are our top 4 tried and tested recipes!

SCARBOROUGH FAIR CHICKEN WITH WHITE WINE

Scarborough Fair Chicken With White Wine image

I named this recipe after the song that inspired me to experiment with wine, herbs and chicken which always just seems to go together for some reason. Remember that part of the song that says "parsley, sage, rosemary and thyme" in the classic Simon and Garfunkle song, "Scarborough Fair". I hope you will enjoy my results as much as Alicia and I do.

Provided by Karen From Colorado

Categories Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 boneless skinless chicken breasts, cut in half
1 head garlic, minced
1 tablespoon fresh parsley, chopped
1/2 teaspoon fresh sage, chopped
1 teaspoon fresh rosemary leaf
1 teaspoon fresh thyme
onion salt (to taste)
black pepper (to taste)
2 cups dry white wine
1 whole lemon, juice of, large fresh

Steps:

Brown chicken and garlic in a small amount oil in a large frying pan.
Sprinkle herbs, onion salt and pepper on top of chicken.
Pour wine over chicken and herbs.
Wash and cut lemon in half.
Squeeze the lemon over the chicken, being careful not to get any seeds into the sauce; add squeezed lemon to the chicken, wine and herbs.
Cover and simmer 20 minutes until the chicken is tender and no longer pink; remove lemon halves and discard.
Serve chicken with a wild rice mixture, spooning the liquid over the the rice.

CHICKEN SCARBOROUGH FAIR

Chicken Scarborough Fair image

...parsley, sage, rosemary, no thyme. Recently, I needed an elegant way to serve guests ordinary chicken for a special occasion. I dug out my Pavoratti CD and blasted my creative juices to flowing and came up with this recipe. It got raves! Hope you will try it :)

Provided by Gingerbee

Categories Chicken

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

4 whole chicken breasts, halved lengthwise
2 cups buttermilk
1/4 cup butter
2 medium onions, sliced thin
4 cloves garlic, sliced thin
4 strips bacon, chopped small
1 teaspoon salt
1 teaspoon pepper
2 cups marsala wine or 2 cups sherry wine
2 tablespoons flour
1 teaspoon Italian parsley (chopped)
1 teaspoon dried sage (powder or crushed leaves)
1 tablespoon dried rosemary (crushed)
1 (4 ounce) package Philadelphia Cream Cheese

Steps:

To prepare chicken: Use a whole breast (1/2 breast per person) with the back removed, split lengthwise at the breast bone.
Remove skin, salt and pepper each piece.
Place in a large bowl.
Add 2 cups buttermilk to tenderize for about an hour.
In a black iron skillet on the stovetop, over medium heat, melt 1/2 stick of butter.
Add onions, garlic and bacon; cook just until onions are translucent about 7 minutes.
Remove from pan and set aside.
Place buttermilk-coated pieces of chicken in hot skillet to quickly get some color.
Remove and repeat with the remaining chicken.
Cook just until pieces have a nice golden brown color, approximately 5 minutes; remove and set aside.
Add wine (sherry) to deglaze the brown bits of chicken flavors from the pan, stirring to loosen.
Let this cook for 5 minutes to burn off the alcohol.
Add onion mixture, parsley, sage, rosemary.
Stir in cream cheese.
Dissolve flour in 1/4 cup of water; add to the sauce.
Cook until just slightly thickened.
Adjust salt and pepper to taste.
Arrange the chicken pieces in a 16" roasting dish and pour the sauce over the chicken.
Cover with aluminum foil and cook in a 350 degree oven for 20 minutes.
It makes an amazing sauce to serve over rice.
**You can substitute the wine or sherry with either apple or orange juice, add slivered almonds or mushrooms for diversity.

SCARBOROUGH FAIR CHICKEN BARLEY SOUP

Scarborough Fair Chicken Barley Soup image

Intrigued by a packet of fresh poultry herbs I found at the store, this recipe uses Parsley, Sage, Rosemary and Thyme (which reminded me of the Simon and Garfunkel song, inspiring the name for this soup). Aside from the bouillon, there is no added salt needed, as the flavor is lovely without it.

Provided by NavyWifenMom

Categories Whole Chicken

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1 whole rotisserie-cooked chicken, skinned, removed from bone and cut into small pieces
6 quarts water
chicken bouillon, according to package directions (I use paste style, as it's less salty than cubes)
6 carrots, sliced into 1/2 inch pieces
4 celery ribs, sliced into 1/2 inch pieces
1 medium onion, chopped
1 1/2 cups pearl barley
2 teaspoons fresh parsley, chopped
2 teaspoons fresh sage, chopped
2 teaspoons fresh rosemary, chopped
1 teaspoon fresh thyme, chopped

Steps:

Bring water and bouillon to a boil, add all other ingredients and simmer for 50-60 minutes or until barley is tender.

SCARBOROUGH FAIR CHICKEN & RICE

Scarborough Fair Chicken & Rice image

My mom started making this back in the early 70's. Total comfort food!

Provided by Theresa Kailany

Categories Chicken

Time 1h5m

Number Of Ingredients 13

Ingredients

1 chicken, cut into serving pieces
2 can(s) cream of chicken soup
2 can(s) water, (soup cans)
3 c minute rice
2 tsp ground thyme
1 tsp celery seed
1 Tbsp parsley flakes
pinch rosemary
pinch sage, dried
1/2 c chopped green onion
1 tsp salt
1 tsp pepper
1/2 stick butter

Steps:

1. Melt butter in large frying pan and saute chicken pieces til lightly browned. Remove chicken from pan and let pan cool a bit. Then add the soup and whisk in the water as the pan heats up again. Add the spices and bring to a boil. Lower heat and add green onions, stirring occasionally.
2. Place dry rice in large casserole dish and pour soup mixture over and stir to moisten rice. Place chicken pieces over soup/rice mix and bake, covered for 45 minutes.
3. Bake at 375*

Tips:

Mise en place: Ensure all ingredients are measured, prepped, and organized before you start cooking.
Use high-quality ingredients: Fresh, flavorful ingredients make all the difference in the final dish.
Don't overcrowd the pan: When searing or frying, avoid overcrowding the pan, as this can result in steamed, soggy food.
Cook to the right temperature: Use a meat thermometer to ensure chicken is cooked to the proper internal temperature (165°F for whole chicken, 175°F for ground chicken).
Let the chicken rest: After cooking, allow the chicken to rest for a few minutes before serving. This helps the juices redistribute, resulting in juicier, more tender meat.
Garnish for presentation: A simple garnish of chopped herbs, lemon slices, or a drizzle of olive oil can elevate the visual appeal of the dish.

Conclusion:

Chicken Scarborough Fair is a vibrant, flavorful dish that combines the best of classic British cuisine with the excitement of global flavors. With its tender chicken, aromatic spices, and creamy sauce, this dish is sure to impress dinner guests and family alike. Whether you're a seasoned chef or just starting in the kitchen, the recipes provided in this article offer a range of options to suit your skill level and preferences. So, gather your ingredients, put on your apron, and embark on a culinary journey to the heart of Yorkshire with Chicken Scarborough Fair.

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