Sentences with phrase «chicken juices in a pan»

Not exact matches

Return the chicken to the pan, pour over the tinned tomatoes and then stir in the marmalade, lemon juice, tomato puree and oregano.

Carve the chicken and return to skillet, nestling the meat between the potatoes in the pan juices.

Once the chicken and the onions are done, get out the largest platter you have and pile the chicken right in the middle of it, then dump the juices from the pan over the top and scoop the onion topping out and surround the chicken with it.

Transfer the chicken and any juices in the pan to a plate.

For summer our go to dinners are breaded chicken cutlets, pan fried in olive oil, over arugala or fresh spinach with capers piled on top & the juice of a lemon & a glug of really good olive oil (and a fresh baguette & some rose»).

There are definitely still juices that are in the pan from the chicken, but not so much that it made the veggies soggy

Take them out, baste again with the marinade or the chicken juices collected in the pan and broil them on 450 deg.F for just 2 - 3 minutes.

Put your chicken in the roasting pan and pour the juice over.

My local grocery store only sells dried California chilies, so I toasted them in a pan, hydrated them in orange juice and chicken broth, and reduced everything down into a delicious broth.

Add any juice that remains in the can to the pan along with the chicken stock.

Increase heat to high and pour in the chicken broth and apple juice, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pan.

The couscous is cooked right in the pan while the chicken roasts, soaking up all of it's delicious juices.

Cut the chicken breast in half, cover with cling film and using a rolling pin gently bash the chicken so that it is roughly the same thickness all over, heat a non stick frying pan, add the coconut oil and when melted place your chicken in the pan, on a moderate high heat slightly sear the chicken then finish cooking on a medium heat, once the chicken is almost cooked add the orange, lemon and lime juice and the honey and bring to a rapid bubbling simmer until the sauce thickens to a glaze, this will only take a minute or so, place the chicken in the lettuce wraps spooning over the glaze, return the pan to the heat and add the coconut milk using a spatula scrap the coconut milk around the pan so that it picks up the left over cooking juices, take of the heat immediately, top your sticky sweet glazed chicken with the salsa and finish off with a drizzle of the coconut dressing.

In a bowl, combine chicken broth, garlic, red pepper flakes and lemon juice, Add to the hot pan, scraping pan to collect all of the browned chicken bits that have collected on the pan.

The only thing that would improve this recipe is cooking the potatoes in the pan you just roasted a chicken in, using the chicken juices as part of the liquid.

Insert a longhandled wooden spoon into the chicken's cavity and carefully tilt the bird toward you to allow juices in cavity to drain into pan below.

Marcia Kiesel browns chicken breasts in butter on the stove before roasting them in the oven; the butter enriches both the chicken and browned pan juices, which become a base for the flavorful sauce.

Put them in the roasting pan along with any carving juices and a little bit of turkey or chicken stock and cover it really well with foil so it doesn't leak.

I threw a couple of lime halves in the pan while the chicken cooked and, at the end, I used the caramelized citrus juice to create a pan jus that would live up to the Saucy promises in the recipe name.

Insert a long - handled wooden spoon into the chicken's cavity and carefully tilt the bird toward you to allow juices in cavity to drain into pan below.

As the chicken cooks, the juices flavor the potatoes and you've got yourself a classic French street food dinner in one pan, in perhaps a little over an hour.

When cool, slice chicken into strips and put in bowl along with the leftover cooled juices from the pan — strain the juices first.

I especially like it when the lemons get a bit burnt in the pan and the juices mix with the chicken fat, garlic, chile, and rosemary to form the most delicious sauce known.

METHOD: Head olive oil in large pan, brown chicken pieces with garlic and thyme over a high heat for 2 - 3 minutes on each side; add vinegar and bubble until reduced by half; drizzle over soy sauce and honey and shake pan to combine juices; pour in a good splash of hot water and add the lemon slices; let liquid bubble and reduce down until syrupy, about 10 minutes or so.