Sentences with phrase «sides over the chicken»

Not exact matches

Heat a heavy saucepan over moderately high heat, add the oil and when hot, place the chicken pieces, skin side down, in the skillet and fry for 5 minutes or until browned.

Put the chicken, skin side down, directly over the hot part of the grill and grill, covered, until the skin is browned, 3 to 4 minutes (don't leave the grill at this point because flare - ups may occur; if they do, move the chicken away from the flame).

Using tongs, flip chicken breasts over in sauce so that they have sauce on both sides.

Flip the chicken breasts over to sear for an additional minute on the other side.

Add the chicken to the skillet, skin side down, and place the prepared pot over it to weight it down.

Flip the chicken over once more and baste the freshly - cooked side with more sauce.

Pour sauce over chicken to coat, serving any extra sauce on the side.

Season the chicken on both sides with salt and pepper, then spoon a little of the remaining balsamic - honey mixture over each piece.

Not only does this place have local, organic, chicken cooked over a wood burning rotisserie, it has a little side dish called tostones, or fried green plantains.

Lay 1 pandan leaf with stem side facing upward on a work surface; place 1 piece of chicken over center of leaf and tie leaf in a knot.

While sauce is boiling, season chicken with salt and pepper on both sides, grease a skillet and cook chicken on both sides 1 - 2 minutes over medium heat, just enough to brown the very outside.

Brush the chicken on both sides with the oil, then coat all over with the spice mix.

Lay the chicken strips on a cutting mat and use a silicone pastry brush to coat them with the ranch mixture, Flip them over and do the same for the other side (you could also probably stir the chicken pieces and dip / cheese mixture in a bowl until coated, but I brushed for even coverage).

CONTENTS Why This Book Now 1 BASICS Gremolata 10 Aioli 10 Bagna Cauda 12 Salsa Verde 13 Chimichurri Sauce 14 Yogurt Sauce 16 Tzatziki 17 Tomatillo Salsa 18 Spiced Nut - Date Sauce 20 Buttermilk - Herb Dressing 21 Lemon - Garlic - Herb Dressing 24 Greenest Goddess Dressing and Dip 24 Applesauce 27 Sautéed Apples 28 Romesco Sauce 29 Quick Tomato Sauce 30 Chicken Stock 32 Ricotta Cheese 33 Cream Cheese Dough 36 Crème Fraîche 37 Preserved Lemons 39 Preserved Quince 42 5 - Day Sauerkraut 44 Quick Vegetable Pickles 49 Strawberry - Orange Jam 50 Blueberry Jam 51 Peach Jam 56 Quince Jelly 58 Apple Butter 60 Corn Tortillas 62 BREAKFAST AND BRUNCH Granola 68 Flax - Coconut Muffins 71 Banana Bread with Streusel Topping 74 Sour Cream Coffee Cake 76 Buckwheat Crêpes 77 Any Day Pancakes 82 Buckwheat Dutch Baby with Sauteéd Apples 83 Crispy Waffles 85 Popovers 86 Kuku Sabzi (Persian Vegetable and Herb Omelet) 88 Mollet Eggs with Avocado and Roe 92 APPETIZERS AND SNACKS Goat Cheese — Garlic Spread 98 Fig - Plum Compote 101 Stuffed Dates 101 Ceci Cacio e Pepe (Roasted Chickpeas with Cheese and Pepper) 103 Granola Bark 104 Cheese - and - Pepper Crackers 107 Gougères 110 Pissaladiere 112 Aguachile with Shrimp and Scallops 115 Chicken Liver Mousse 116 Socca (Chickpea Crisps) 118 Gravlax 120 SOUPS Ancho Pepper Soup 126 Cauliflower - Garlic Soup with Watercress Pesto 129 Billi Bi Soup with Saffron 131 Simple Crab Bisque 134 Black Bean and Ham Hock Soup 136 Stracciatella (Italian Egg Drop Soup) 138 Avgolemono (Greek Lemon Soup) 141 Kapusniak (Polish Cabbage and Sour Cream Soup) 143 Summer Greens Soup 144 SALADS, VEGETABLES, AND SIDES Vegetable Slaw 148 Fattoush with Country Bread 151 Treviso Salad 152 Kale and Cucumber Salad with Tahini - Lemon Dressing 153 English Pea, Pea Shoot, Fennel, and Goat Cheese Salad 154 Purple Salad 157 Celery Root and Citrus Salad 158 Romanesco Salad 160 Bacon, Lettuce, and Tomato Panzanella with Basil Salsa Verde 161 Chicken — Celery Root Salad 163 Tomato, Shelling Beans, and Cucumber Salad 164 Many Bean Salad with Preserved Lemon and Herbs 166 Dark Leafy Greens with Lemon - Garlic - Herb Dressing 168 Job's Tears Salad 169 Black - Eyed Peas, Ham, and Collards 170 Royal Corona Beans with Chimichurri Sauce and Smelts 172 Succotash 173 Roasted Fall Vegetables and Apples 175 Zucchini - Herb Fritters 178 Beets and Greens with Hazelnuts and Honey - Vinegar Dressing 181 Pan-Roasted Eggplant 182 Roasted Baby Eggplant with Yogurt Sauce 182 Masa Harina and Millet Cornbread 184 Whole - Loaf Cheesy Garlic Bread 186 Cheese and Corn Soufflé 188 Corn, Green Beans, and Parmesan 193 Sorghum and Corn «Risotto» 195 Restaurant Mashed Potatoes 197 Cottage Fries 198 Creamed Potatoes with Dill 200 Rösti Potatoes 201 Potato Gratin 203 Fried Potatoes and Roasted Oyster Mushrooms 206 Chris Kronner's Onion Rings and Tempura Vegetables 207 Brandade 209 MAINS Ricotta Dumplings 214 Spring Risotto 217 Seafood Salad with Lemon - Garlic - Herb Dressing 219 Chopped Salad of Salmon and Vegetables 220 One - Side Sautéed Salmon with Chive Butter Sauce 223 Hot - Smoked Salmon with Salsa Verde Cream Sauce 225 Seafood Stew with Aioli 227 Spatchcocked Roasted Chicken 228 Fried Chicken 233 Savory Bread Pudding with Wild Mushrooms and Bacon 237 Cider Caramel Pork Ribs 241 Pork Chops in Mustard Sauce with Apples 243 Lamb Kofta (Spicy Lamb Skewers) 245 Dry - Rubbed Tri-Tip 249 Carbonnade à la Flamande with Celery Heart Salad (Flemish Beef Short Rib Stew) 254 Beef Daube (Beef Stew) 256 GATHERINGS Menus 260 Pan Bagnat 263 Eggplant Parmesan Gratin with Fresh Tomatoes and Quinoa 264 Holiday Turkey with Turkey Gravy 266 Carnitas 272 Porchetta 276 Leg of Lamb over Potato - Onion Gratin with Mint Salsa Verde 279 DESSERTS Shortbread 284 Fresh Ginger Cookies 285 Chocolate - Buckwheat Madeleines 288 Pistachio Madeleines 290 Jam Bars 292 Walnut Pralines 294 Double Chocolate Sorghum Brownies 296 Apple Beehive 297 Spiced Apple - Walnut Cake 300 Lemon Pound Cake 302 Cornmeal - Ricotta Upside - Down Cake 305 Teff Carrot Cake 308 Birthday Cake with Fluffy Milk Chocolate Frosting 310 Tartine Chocolate - Almond Cake 314 Mocha - Hazelnut Cake with Whipped Cream 317 Pavlova with Citrus and Stone Fruit 319 Blueberry Cobbler with Cornmeal Buttermilk Biscuit Topping 324 Apple Pie 328 Boysenberry Pie 331 Cherry - Frangipane Galette 332 Champagne Gelée with Strawberries 334 Dark Chocolate and Toasted Almond Semifreddo 338 Chocolate Pots de Crème 340 Kabocha Custard 341 Flan 343 Lemon Pudding Cake 346 Persimmon Pudding 347 Catalonian Rice Pudding 349 Sticky Date Pudding with Hot Toffee Sauce 252 Candied Orange Peel 355 Fluffy Milk Chocolate Frosting 357 Marshmallows 358

-LSB-...] Chicken Tikka Masala over brown rice with naan on the side.

Turn chicken over and cook on other side about 5 minutes more or until juices run clear.

When charcoal turns grayish white (after 15 to 20 minutes) and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken breasts, starting with skin sides down, on a lightly oiled rack over coals, uncovered, turning once, until well browned, 5 to 6 minutes total.

Arrange marinated chicken halves on top, skin side up then pour all the remaining marinade over.

Move browned chicken breasts to side of grill with no coals and cook, covered with lid, turning over occasionally, until just cooked through, 12 to 15 minutes more.

Flip the chicken over, and cook on the other side for 1 minute on high heat.

Once the chicken breast is cut in half, add to a large skillet over medium high heat and cook for 7 minutes on each side.

Saute chicken sausage in a pan over medium high heat using cooking spray until they are browned on both sides, about 2 minutes.

In a large deep - sided saute pan or skillet (big enough to pan-fry half the chicken at once) pour in enough oil to generously cover the bottom (about 1 / 8 - inch) and heat over medium heat.

Turn the chicken over and cook for 5 minutes on the second side, or until the chicken is cooked through.

When the oil is hot, fry the chicken over a medium heat for 5 - 6 minutes or until lightly browned on each side and then scoop out with a slotted spoon and set aside.

GRILL chicken over medium high heat 6 to 8 minutes per side or until cooked, brushing with fresh marinade, if desired.

I most often serve them over white rice as a side dish with roast chicken because it reminds me of a meal I used to eat at a Cuban restaurant in D.C.

One Pan Oven - Baked Chicken and Peppers is great served over brown rice or quinoa with a side salad.

Place the chicken and cook for 3 minutes or until golden brown, turn over and cook for an additional 3 minutes or until the second side is browned.

Using tongs, carefully turn the chicken over, breast - side down.

Remove and once again turn the chicken over, breast - side up.

Brush the reserved marinade on the flipped side and grill / broil for another 15 - 20 minutes or until the chicken wings are browned all over.

Arrange chicken thighs, skin side down, on grate over hottest part of grill and grill, turning halfway through, until lightly charred, 5 — 10 minutes.

Spread mustard thinly over both sides of chicken; coat with oat mixture.

I just ate this colorful creation while posting this, but I also have a ton left over so I know I'll use that as a side for dinner tonight because we have leftover Parmesan Encrusted Chicken but no.sides.

Heat a chargrill pan over medium - high heat and cook the chicken for 5 minutes each side until golden and cooked through.

I recommend serving this pineapple chicken over rice (our side was brown rice) or noodles.

If you're still stuck on chicken breast meat, come over to the dark - side immediately.

Sear chicken quarters over the hot side of the grill and then move the pieces to the cooler area of the grill keeping the thigh pieces closest to the heat source.

Rub over both sides of the chicken.

Heat 1 tablespoon oil in a 12 - inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chicken until golden brown, about 3 minutes on each side.

Using kitchen shears, cut the spine out and flip the chicken over breast - side - up into the preferably - shallow baking pan.

Cook the chicken on both sides over medium heat until it has nice color on the surface and is totally cooked through, about 10 minutes.

Spoon the garlic confit with blistered cherries over toast or serve the rosemary sautéed potatoes as a side dish with burgers or roast chicken.

Serve this rich and satisfying chicken supper over hot, cooked pasta, polenta, or mashed potatoes with a fresh veggie side to round out the plate!

Over medium - high heat, cook chicken breasts in a large skillet for approximately 5 minutes per side and sprinkle with pepper to taste

The rich, creamy sauce for the chicken is also begging to be poured over a side of roasted or mashed potatoes.

Grill the chicken over medium - high heat until cooked, about 2 - 3 minutes per side.

Combine 1 teaspoon salt, black pepper and cajun seasoning in small bowl; rub over all sides of chicken.

There was also a lot of oily juice left over, but I still made a side sauce for the chicken: a 1/4 cup of honey dijon mustard & a 1/4 cup of maple syrup.