'Barefoot Contessa' Ina Garten Top 7 Chicken Recipes Go Beyond Jeffrey's Favorite Dish - Showbiz Cheat Sheet |
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Posted: 15 Mar 2021 06:22 AM PDT When it comes to chicken dinners, no one compares to Barefoot Contessa star Ina Garten. From delicious comfort food to quick and easy weeknight meals, these top seven chicken dishes go beyond Jeffrey's favorite dish.
Garten absolutely outdoes herself with her recipe for chicken pot pie. The creamy chicken filling features peas, carrots, onions, cream, butter, and homemade chicken stock. But what really makes this dish stand out is the homemade pastry crust. Ina gives clear step-by-step instructions for how to make the yummy pastry crust. You will need a food processor fitted with a metal blade to mix the flour, salt, baking powder, shortening, butter, water, and egg. Ina Garten's favorite weeknight dish is her 30-minute Parmesan chickenGarten says that her intermediate recipe for Parmesan chicken is her absolute favorite 30-minute weeknight dinner. All you need is: six boneless, skinless chicken breasts, a cup of all-purpose flour, Kosher salt, freshly ground black pepper, good olive oil, unsalted butter, two extra-large eggs, 1 1/4 cups of seasoned dry bread crumbs, and 1/2 cup of finely grated Parmesan cheese. To pound the chicken breasts to 1/4 inch thickness, you can use a meat mallet or rolling pin. You'll also need a large shallow bowl, two dinner plates, and a large sauté pan. RELATED: 'Barefoot Contessa' Ina Garten Has 2 'Grown Up' Versions of Her Top-Rated Mac and Cheese Garten's recipe for the perfect roast chicken is actually Jeffrey's favorite, and that's because it is absolutely legendary. This mouth-watering chicken dish is so amazing that Jeffrey requests it every Friday night. The chicken takes just 20 minutes to prep, and the "roasting rack" of onions, carrots, and fennel turns into a yummy side dish. For a different flavor, Garten also has a recipe for lemon and garlic roasted chicken that's made with bacon. Ina Garten's oven-fried chicken must be prepped the night beforeGarten's oven-fried chicken is a must-try, but you will need a large heavy-bottomed stockpot for this recipe. The night before you want to serve this dish, Garten says to place the chicken pieces in a large bowl and pour a quart of buttermilk over them. Then, cover with plastic wrap and refrigerate overnight. To make this dish, start by preheating the oven to 350 degrees. Next, combine two cups of all-purpose flour, one tablespoon of kosher salt, and one tablespoon of freshly ground black pepper in a large bowl. Take the chicken pieces out of the buttermilk one by one and coat them thoroughly with the flour mixture. Pour vegetable oil into a large heavy-bottomed stock pot to a depth of one inch. Work in batches by carefully placing chicken pieces in the oil. Fry for approximately three minutes on each side until the coating is light golden brown. Remove the chicken pieces from the oil and place on a metal baking rack on top of a sheet pan. Bake for 30 to 40 minutes. RELATED: 'Barefoot Contessa' Ina Garten's Favorite Comforting One-Pot Dinners If you're looking to impress your family or friends, try Garten's lemon chicken. It's a simple dish with a simple sauce, and the results are incredible. Ingredients for lemon chicken:
RELATED: 'Barefoot Contessa' Ina Garten's 9 Favorite Dinner Recipes of All-Time Another delicious easy chicken dish is Garten's crispy mustard chicken & frisée. Just remember, the fingerling potatoes are non-negotiable because they absolutely make the meal. The Barefoot Contessa airs Saturdays on The Food Network.  |
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Thomasina Miers' recipe for chicken paillard with brown butter spaghetti - The Guardian Posted: 15 Mar 2021 06:00 AM PDT  When buying chicken, I usually go for the whole bird, because having some jellied stock stashed in the freezer gives me a sense that all is as it should be. The legs and thighs are rich in flavour and suitable for slower cooking, but for today's recipe, the breasts come into their own: flattened and tenderised with gentle bashing, flash-fried in a pan and plenty for four. Save the skin and crisp in a pan for a delicious perk. Chicken paillard with caper, sage and brown butter spaghettiThe marinade here is good, but it is the absurdly delicious combination of brown butter, crisp sage and capers that gives the dish heft. Prep 20 min 2 large free-range chicken breasts To serve Halve the chicken breasts by putting the palm of your hand on top, slicing horizontally into the meat and opening it out like a book. Put the chicken between two pieces of greaseproof paper, gently bash until about ½cm thick, then transfer to a bowl. Roughly chop the thyme and garlic, then rub into the chicken. Add the lemon peel and olive oil, and leave to marinate in the fridge, ideally for a few hours. When you are ready to eat, cook the pasta in a pan of salted boiling water until it still has a chalky bite, a touch before al dente. Drain, reserving a cup of the cooking water, then rinse the pasta under cold water for a minute to stop it sticking together. Now make the brown butter. Melt the butter in a small, preferably light-coloured pan over a medium heat and simmer, swirling the pan occasionally, for five to eight minutes, or until starting to turn golden and frothy. Keep swirling the pan for a few minutes more, until you can see the solids turning a deep caramel colour. Quickly add the lemon juice, sage and capers, stir and take off the heat. Heat a griddle pan or oven grill and, once properly hot, shake the marinade from the chicken and lightly season the meat. Grill for one to two minutes on each side until char marks appear, then transfer to a warmed plate and cover loosely with foil or another plate. Put the pasta pan back on a medium-high heat, and pour in the brown butter and marinade. Simmer for a few minutes to cook the garlic, then add the pasta with half the reserved pasta water. Simmer for three to four minutes more, tossing, until the pasta has absorbed the butter and the sauce is lovely and glossy (add more water if it looks dry and cook for a minute more). Check the seasoning, then serve in warm bowls with the chicken on top and lots of parmesan, parsley and the lemon wedges. And for the rest of the week …The nutty, piquant spaghetti is also delicious with herb-laden pork balls, or go meat-free with griddled celeriac steaks or roastd cauliflower florets.  |
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