Chicken

60K views · 35K reactions | Coq au vin recipe 🍗 full recipe below ⬇️ Ingredients 4 chicken thighs bone in or chicken quarters 375ml red wine I used Pinot noir 12 oz beef broth @kettleandfire 4 garlic cloves crushed 3 bay leaves 3 sprigs rosemary Salt and pepper Olive oil @bonodisiciliausa 3 slices bacon 12 oz mushrooms halved 4 shallots halved 2 large carrots Cornstarch slurry Parsley to finish Coq au vin recipe 🍗 full recipe below ⬇️ Ingredients 4 chicken thighs bone in or chicken quarters 375ml red wine I used Pinot noir 12 oz beef broth @kettleandfire 4 garlic cloves crushed 3 bay leaves 3 sprigs rosemary Salt and pepper Olive oil @bonodisiciliausa 3 slices bacon 12 oz mushrooms halved 4 shallots halved 2 large carrots Cornstarch slurry Parsley to finish Season chicken with salt and pepper generously on all sides. Add chicken to a large pan to marinade add in garlic cloves, rosemary, as well as bay leaves. submerge your chicken in red wine, as well as beef broth. Cover with plastic wrap and allow to marinate in your fridge overnight for results. Oil a pan with olive oil on medium heat , make sure your pan is fully up to temp so your chicken skins do not stick to the bottom of the pan. You can cover with a lid to prevent splattering. It will also allow the chicken to retain moisture and cook more evenly. When your chicken is golden brown remove from heat. In the same pan, Brown your chopped bacon and remove from heat. Add your shallots, allowing to lightly caramelize. Remove these from heat and add in roughly chopped carrots, as well as halved mushrooms cooking for just a couple of minutes. Return all ingredients, shallots, bacon, chicken, as well as marinade to the same pan and add in garlic powder and onion powder, cover with a lid and bake at 350° for 60 to 90 minutes until your chicken is fork tender. stir in a cornstarch slurry to thicken the sauce and finish with finally chopped parsley. Enjoy. #kfpartner #coqauvin #coqauvinrecipe #chicken #chickenrecipes #fyp #recipe #recipeshare #recipeoftheday #recipes #dinnerideas #instafood #instafoodie #cooking #homechef | Ryan Pauly

My Old Man's Superb Chicken | Jamie Oliver | chicken meat, Jamie Oliver, puff pastry, cookbook | This recipe dates back to one of Jamie's old cookbooks 'Happy Days with the Naked Chef'. Chicken, wrapped in puff pastry, stuffed with mushrooms, with... | By Jamie Oliver | Facebook

377K views · 38K reactions | This is perfect for a family dinner but ‘special’ enough for company too. Hope you love it 😄 Chris x FRENCH ONION CHICKEN | Serves 4 INGREDIENTS 2 tbsp / 30g Butter, divided in two 1 tbsp Olive Oil, divided in two 2 large White Onions, thinly sliced (approx 400g/14oz before peeled) 1 tbsp Balsamic Vinegar 2x 250g/9oz Chicken Breasts 1/2 tsp Salt 1/4 tsp EACH: Dried Thyme, Black Pepper, Garlic Powder 1 tbsp Plain Flour 240ml / 1 cup Beef Stock 1/2 tsp Worcestershire Sauce 100g / 1 cup grated Gruyere finely diced Fresh Chives METHOD 1️⃣Add half of the butter and oil to a large oven-safe pan over medium heat then add the sliced onion. Fry for 15mins, stirring somewhat frequently, until the onions turn soft and golden. Stir in the balsamic vinegar and 1/8 tsp salt and pepper then turn the heat to medium-low. Continue gently frying the onions until very soft and sticky/sweet (approx 20mins). Don’t rush this - low & slow is key to caramelising the onions. If any fond (flavour/char) builds up or the onions dry out at any point, just add a dash of water to loosen up. 2️⃣Meanwhile, horizontally slice each chicken breast right through the centre to create 4 even-sized breasts. Season with salt, garlic powder, thyme & pepper. 3️⃣Remove the onions from the pan and wipe out the pan if needed. Raise the heat to medium-high and add the remaining oil and butter. Add the chicken and fry both sides for a few mins until golden on the outside and just about cooked through the centre. Remove and place on a plate to one side then turn the heat to medium-low. At this point preheat the grill/broiler to high. 4️⃣Add the onions back to the pan and stir in the flour. Gradually pour in the stock, stirring as you go to avoid lumps, then stir in the Worcestershire sauce and the resting juices from the chicken. Check for seasoning then add the chicken back in the pan. Spoon some of the onions then top with gruyere. 5️⃣Place under the grill/broiler just until the cheese melts then remove immediately so you don’t overcook the chicken. Spoon over some more of the onions, garnish with chives then serve up & enjoy! | Chris Collins

253K views · 2.3K reactions | High-Protein Cream of Mushroom Chicken Pot Pie 🔽 522 Cal | 55g P | 41g Carb | 14g F I’m bringing back a classic here and it’s so freaking satisfying! Follow 👉 @bettercheatmeals if you want to hit your nutrition goals and eat the food you love. 👊 Made with 2½ cup (600 ml) glass containers Serves: 4 🍄Ingredients -1¾ lb (800 g) boneless, skinless chicken breast, cut into ¼-inch cubes -8 oz (225 g) fresh mushrooms, buy pre-sliced Liquid Filling & Seasoning -1 cup (235 ml) light evaporated milk -⅓ cup (80 ml) chicken bone broth -1 packet (50 g) cream of mushroom soup packet (1.8 oz/50g) -2 tbsp cornstarch (corn flour) -2 tsp poultry seasoning (or chicken salt blend) -½ tsp black pepper Pastry -1 (200 g) sheet of frozen reduced-fat puff pastry, thawed and cut into 4 squares, 40-50g each -1 egg, beaten Instructions -Preheat oven to 375°F (190°C). -In a large bowl, whisk the liquid filling & seasoning ingredients together until no lumps remain. -Add raw chicken cubes and fresh mushrooms to the glass containers. Mix well to combine. -Divide the soup mixture evenly among four 600 ml oven-safe containers. -Top each container with a square of puff pastry. Trim excess if necessary and press edges to the sides of the containers. Cut a small slit in the top of each to allow steam to escape. -Brush the puff pastry with beaten egg. -Place the containers on a baking sheet to catch any potential overflow. -Bake for 25-30 minutes, then check. If the pastry is golden but the filling isn't bubbling, cover loosely with baking paper or foil and continue baking for another 5-10 minutes. -The pies are done when the pastry is golden brown and the filling is bubbling. The internal temperature of the chicken should reach 165°F (74°C). -Let stand for 5 minutes before serving. Caution: Containers will be hot! Notes -For a 9x13 inch dish, bake at 400°F (200°C) for 30 minutes uncovered, ensure chicken is cooked, then top with pastry and bake 15 minutes more until golden. -The filling will be very hot when done - allow sufficient cooling time before eating. #mealprep #weightloss #fatloss | Better Cheat Meals

69M views · 629K reactions | You will be delighted with this trick! This is the only way I cook chicken breast Ingredients: chicken breast: 1.5 kg (3 lb) onion: 2 pc mushrooms: 400 g (14 oz) black pepper: 2 g (0.1 oz) salt: 3 g (0.1 oz) butter: 80 g (2.8 oz) cheese: 150 g (5.3 oz) The salad: cabbage: 250 g (8.8 oz) salt: 2 g (0.1 oz) black pepper: 2 g (0.1 oz) cucumbers: 3 pc canned corn: 100 g (3.5 oz) dill: 10 g (0.4 oz) apple vinegar: 5 ml (0.2 fl oz) vegetable oil: 20 ml (0.7 fl oz) | Appetizing.tv

This is probably my hubby's fave recipe ever! Always puts a smile on his face!

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