Best 11 Glazed Chicken With Porcini And Crisp Potatoes Recipes

CHICKEN WITH PORCINI GRAVY AND POLENTA

Steps:

• Place the dried mushrooms in pot with 2 cups of the stock. Simmer to soften the mushrooms and flavor the stock. When rehydrated, remove the mushrooms from the stock and chop. Reserve the stock, except for the very bottom, which may contain grit from the mushrooms.
• Sprinkle the chicken with salt and pepper, and then dredge in flour. Heat the oil in a pan over medium-high heat and add the chicken to brown on both sides. Remove to a plate and add a bit more oil if necessary. Add 2 tablespoons of the butter to the pan and melt. When the butter foams, add the garlic, onions, sage, thyme and some salt and pepper, and cook to soften, 7 to 8 minutes. Stir in 2 tablespoons flour, then deglaze the pan with the wine. Add the chopped mushrooms and whisk in the flavored stock. Cook to thicken a bit and add the chicken back to the sauce.
• Cool and store for a make-ahead meal. Reheat over medium heat.
• To serve, heat the remaining 1 cup stock, the milk and 1 cup water to a low boil. Whisk in the polenta, and then whisk to thicken, 2 to 3 minutes. Stir in the remaining 2 tablespoons butter, some salt and pepper and the grated cheese.
• Serve the polenta in shallow bowls topped with the chicken, gravy and a sprinkle of parsley.

WHISKEY-GLAZED CHICKEN AND SHRIMP WITH GARLIC MASHED POTATOES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Drizzle the halved head of garlic with the olive oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Wrap the garlic in foil.
• Bake for 40-50 minutes, until the garlic cloves are golden and tender. Set aside to cool.
• Season the chicken on both sides with 1 teaspoon salt and 1 teaspoon pepper.
• Add the eggs and panko to 2 shallow dishes.
• Coat the chicken breasts in the eggs, then dredge in the bread crumbs, making sure bread crumbs adhere to the chicken.
• Heat 3 tablespoons of vegetable oil in a large skillet over medium heat until shimmering. Working in batches to avoid overcrowding the pan, add the chicken to the hot oil and cook until golden brown on both sides and cooked through, 5-8 minutes. Remove the chicken from the pan and set aside. Wipe out the pan to remove any remaining oil and bread crumbs.
• Season the shrimp with ¼ teaspoon pepper and ½ teaspoon salt. Coat the shrimp in the eggs, then dredge in the bread crumbs, making sure the bread crumbs adhere to the shrimp.
• Heat the remaining 3 tablespoons of oil in the same pan over medium heat. When the oil is shimmering, add the shrimp to the skillet and cook for 2-3 minutes per side, or until golden brown. Remove the shrimp from the pan and set aside. Wipe out the pan to remove any remaining oil and bread crumbs.
• Make the whiskey glaze: Squeeze the cloves from one half of the roasted garlic head into a medium bowl. Using the back of a fork, mash the garlic cloves into a paste. Add the pineapple juice, water, soy sauce, teriyaki sauce, and brown sugar. Whisk until the sugar dissolves.
• Pour the sauce into the same skillet and bring to a simmer over medium heat. Once simmering, whisk in the lemon zest and juice, onion, crushed pineapple, whiskey, and cayenne. Gently simmer for 20-30 minutes, or until the sauce is thick and syrupy.
• While sauce is cooking, make the mashed potatoes: Add the potatoes to a large pot and cover with cold water by 1 inch (2 ½ cm). Bring to a boil over high heat and cook until fork-tender, about 20 minutes.
• Drain the potatoes and return to the warm pot. Add the remaining half head of roasted garlic cloves. Mash into the potatoes with a potato masher or wooden spoon. Add the butter and cream and stir to incorporate. Season with the remaining salt and pepper.
• Return the chicken and shrimp to the skillet and turn to coat in the sauce. Transfer the chicken and shrimp to plates with a few spoonfuls of the mashed potatoes and garnish with the parsley.
• Enjoy!

MAPLE-GLAZED CHICKEN AND CRISPY POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• For the potatoes: Place the potatoes in a medium saucepan, cover with cold water by 1 inch and bring to a boil over high heat. Reduce the heat to a simmer and cook until the potatoes are tender when pierced with the tip of a sharp knife, about 15 minutes. (This is a good time to start the chicken.)
• Drain the potatoes and transfer to a large skillet (not nonstick). Gently flatten the potatoes so the skin bursts but the potatoes still hold together (see Cook's Note).
• Drizzle the olive oil all over the potatoes and set the skillet over medium heat. Cook for about 8 minutes, flipping halfway through, until the potatoes are golden brown on both sides. Sprinkle all over with the seasoned salt and gently toss to coat.
• For the chicken: Heat a large cast-iron skillet over medium-high heat. Add the olive oil to the skillet and make sure it gets very hot. Pat the chicken dry with paper towels and sprinkle all over with the seasoned salt. Place the chicken skin-side down in the skillet and cook, undisturbed, until the skin is golden but not too dark, 4 to 5 minutes. Without flipping the chicken over, bake until firm to the touch and an instant-read thermometer inserted into thickest part (avoiding the bone) registers 165 degrees F, 12 to 14 minutes. (This is a good time to finish the potatoes.)
• Remove the skillet from the oven and flip the chicken. Brush the skin with the maple syrup. Drizzle any of the remaining maple syrup over the chicken.
• For the salad: Whisk the vinegar, garlic, mustard, maple syrup, salt and olive oil together in a medium bowl until combined; season with pepper. Set aside so the garlic can infuse the dressing, about 5 minutes. Remove the garlic and lightly toss the lettuce with the dressing in the bowl.

CRISPY HONEY-GLAZED FRIED CHICKEN RECIPE BY TASTY

Steps:

• In a medium bowl, add the salt, pepper, onion powder, garlic powder, paprika, cumin, oregano, and cayenne and mix until combined. In a another medium bowl, combine half of the spice mix with the flour, mixing until the spices are evenly distributed.
• Add the chicken to a large bowl and sprinkle with the remaining spice blend. Mix until all the chicken pieces are evenly coated.
• Pour the buttermilk over the chicken and stir until the residual spices from the chicken have blended in with the buttermilk to create a light orange color. Marinate the chicken in the fridge for 2 hours, or overnight.
• Heat the oil to about 325°F (160°C) in a large cast-iron skillet.
• Dredge each piece of chicken in the flour, shaking off any excess. Dip them back into the buttermilk mixture, then back into the flour. Make sure to shake off excess flour or it'll burn while frying.
• Fry 3-4 chicken pieces at a time, occasionally turning them over. Cook for 10-12 minutes, until golden brown, crispy, and the internal temperature reaches 165°F (75°C). Rest the cooked chicken pieces on a wire rack to let excess oil drain off.
• Drizzle the chicken with honey, then serve.
• Enjoy!

GLAZED CHICKEN WITH PORCINI AND CRISP POTATOES

Steps:

• Soak porcini in hot water (1 1/2 cups) in a small bowl until well softened, 20 to 30 minutes. Lift porcini out, squeezing liquid into bowl, then rinse porcini (to remove any grit) and coarsely chop. Strain soaking liquid through a sieve lined with a damp paper towel into a small saucepan and reserve.
• Preheat oven to 425°F with rack in middle.
• Cook shallots in 2 tablespoons oil with 1/4 teaspoon salt in a 12-inch nonstick skillet over medium heat, stirring occasionally, until golden, about 7 minutes. Add porcini, chopped thyme, and 1/4 teaspoon pepper and cook, stirring occasionally, 2 minutes. Add 3 tablespoons Marsala and boil until most of liquid has evaporated, then remove from heat.
• Add honey to soaking liquid in saucepan with thyme sprigs, remaining 2 tablespoons Marsala, and 1/4 teaspoon salt. Boil until syrupy and reduced to about 3 tablespoons, 15 to 20 minutes. Discard thyme sprigs.
• Meanwhile, remove excess fat from chicken and pat dry. Season inside and out with a rounded teaspoon salt and 3/4 teaspoon pepper. Stuff cavity with mushroom mixture and tie legs with string.
• Put chicken in a small (13-by 9-inch) roasting pan. Roast until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F, about 1 hour. About 5 minutes before chicken is done, brush with all of honey glaze. If glaze begins to get too dark before chicken is cooked through, loosely cover with foil.
• While chicken roasts, peel potatoes and cut into 1/2-inch pieces. In cleaned nonstick skillet, heat remaining 3 1/3 tablespoons oil over medium heat, then add potatoes, stirring to coat. Stir in remaining 1/4 cup water and simmer, covered, stirring occasionally, 10 minutes. Remove lid and increase heat to medium-high. Add 1/2 teaspoon salt. Continue to cook, stirring occasionally, until liquid has evaporated and potatoes are golden brown all over, about 20 minutes more. Transfer to a baking sheet (do not cover).
• Transfer chicken to a cutting board to rest 15 minutes. Turn off oven and put potatoes in oven to keep warm.
• Meanwhile, straddle roasting pan across 2 burners and add flour. Cook over medium-high heat, stirring, 1 minute. Add broth and vinegar, stirring and scraping up brown bits. Boil mixture until reduced by about a third, about 4 minutes. Strain through a fine-mesh sieve into a gravy boat.
• Discard kitchen string from chicken. Scoop out mushroom mixture into a bowl, stir in potatoes, and serve with chicken.

GARLIC CHICKEN WITH POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Slice the potatoes into thick strips like steak fries, and layer them in the bottom of a 9x13 inch pan. Drizzle with 2 tablespoons olive oil, and dust with 1 tablespoons of the adobo seasoning. Arrange the chicken pieces on top of the potatoes. Drizzle the remaining olive oil onto the chicken, and sprinkle the rest of the adobo seasoning. Sprinkle the sliced garlic around the chicken.
• Bake, uncovered for 1 hour, or until the chicken is no longer pink, and the juices run clear. If using a meat thermometer, the internal temperature should be 175 degrees F (79 degrees C). If the chicken becomes too dark before it has finished cooking, cover the dish with aluminum foil.

CURRIED CHICKEN AND POTATOES

Steps:

• In a large skillet, heat oil over medium heat. In hot oil, cook cumin seeds, garam masala, cardamom, cayenne pepper, mustard seeds, salt, and garlic. When seeds start to pop, stir in chicken and potatoes. Cook for 15 minutes, or until chicken is nearly done.
• Stir in tomatoes, chard, and yogurt. Cover, and cook 15 minutes more, or until potatoes are tender and chicken is cooked through.

POTATO AND PORCINI GRATIN

Steps:

• In a bowl soak porcini in warm water 30 minutes, or until softened. Slowly strain soaking liquid through a fine sieve lined with a coffee filter or a double thickness of rinsed and squeezed cheesecloth into a small saucepan, being careful to leave last tablespoon (containing sediment) in bowl. Boil soaking liquid until reduced to about 1/2 cup.
• Preheat oven to 350°F.
• Wash porcini under cold water to remove any grit and pat dry. Chop porcini coarse. Peel potatoes and slice 1/8 inch thick. In a large (4-quart) saucepan cook porcini and garlic in butter over moderate heat, stirring, 2 minutes. Add potatoes, reduced porcini liquid, milk, cream, 4 teaspoons chives, and salt and bring liquid to boil, stirring.
• Transfer mixture to a buttered 2-quart gratin dish and bake 1 hour, or until potatoes are tender. Sprinkle gratin with remaining 2 teaspoons chives.

CRISPY POTATO CHICKEN

Steps:

• In a large resealable plastic bag, combine the first five ingredients. Add chicken in two batches; shake to coat. In a shallow bowl, beat eggs and water. Dip chicken in egg mixture, then coat with potato flakes. Pour butter into a 13-in. x 9-in. baking dish; add chicken. Bake, uncovered, at 375° for 30 minutes. Turn the chicken; bake 30 minutes longer or until juices run clear.

HONEY-GLAZED CHICKEN AND POTATOES

Steps:

• Bring first four ingredients to boil in a pot.
• Let it boil until it rises to nearly top of pot.
• Immediately take off burner.
• Set aside.
• Place potatoes in an 9x13-inch pan.
• Top with chicken pieces.
• Pour honey mixture over chicken and potatoes.
• Bake at 350 degrees for 30-40 minutes.

GLAZED CHICKEN WITH PORCINI AND CRISP POTATOES

Steps:

• Soak porcini in hot water (1 1/2 cups) in a small bowl until well softened, 20 to 30 minutes. Lift porcini out, squeezing liquid into bowl, then rinse porcini (to remove any grit) and coarsely chop. Strain soaking liquid through a sieve lined with a damp paper towel into a small saucepan and reserve.
• Preheat oven to 425°F with rack in middle.
• Cook shallots in 2 Tbsp oil with 1/4 tsp salt in a 12-inch nonstick skillet over medium heat, stirring occasionally, until golden, about 7 minutes. Add porcini, chopped thyme, and 1/4 tsp pepper and cook, stirring occasionally, 2 minutes. Add 3 Tbsp Marsala and boil until most of liquid has evaporated, then remove from heat.
• Add honey to soaking liquid in saucepan with thyme sprigs, remaining 2 Tbsp Marsala, and 1/4 tsp salt. Boil until syrupy and reduced to about 3 Tbsp, 15 to 20 minutes. Discard thyme sprigs.
• Meanwhile, remove excess fat from chicken and pat dry. Season inside and out with a rounded tsp salt and 3/4 tsp pepper. Stuff cavity with mushroom mixture and tie legs with string.
• Put chicken in a small (13- by 9-inch) roasting pan. Roast until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F, about 1 hour. About 5 minutes before chicken is done, brush with all of honey glaze. If glaze begins to get too dark before chicken is cooked through, loosely cover with foil.
• While chicken roasts, peel potatoes and cut into 1/2-inch pieces. In cleaned nonstick skillet, heat remaining 3 1/3 Tbsp oil over medium heat, then add potatoes, stirring to coat. Stir in remaining 1/4 cup water and simmer, covered, stirring occasionally, 10 minutes. Remove lid and increase heat to medium-high. Add 1/2 tsp salt. Continue to cook, stirring occasionally, until liquid has evaporated and potatoes are golden brown all over, about 20 minutes more. Transfer to a baking sheet (do not cover).
• Transfer chicken to a cutting board to rest 15 minutes. Turn off oven and put potatoes in oven to keep warm.
• Meanwhile, straddle roasting pan across 2 burners and add flour. Cook over medium-high heat, stirring, 1 minute. Add broth and vinegar, stirring and scraping up brown bits. Boil mixture until reduced by about a third, about 4 minutes. Strain through a fine-mesh sieve into a gravy boat.
• Discard kitchen string from chicken. Scoop out mushroom mixture into a bowl, stir in potatoes, and serve with chicken.