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Festive chicken --meat--

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Ingredients Needed For Festive chicken --meat--
*3 tbsp Honey
*1/4 cup orange juice concentrate or Mixture of orange & pineapple Concentrates.
*1/2 tsp Ea. crushed cloves & paprika
*1 each 4 lb. broiler, skinned & cut into serving pcs.
*2/3 cup Matzo meal mix
*2 1/2 tbsp Italian olive oil
*2 each Med. onions, coarse chop
*5 each Large cloves garlic, minced
*2 each Ribs celery, coarse chop
*2 each Granny Smith apples,Peeled, pared, coare chop.
*3 tbsp parsley, minced
*1/4 tsp salt
*2 tbsp fresh lemon juice
*2 tsp Dijon mustard
*Fresh sliced pineapple


Directions To Prepare Festive chicken --meat--
Put 2 tbs.<BR>
Honey in 8 oz. measure.<BR>
While stirring, add concentrate, cloves and paprika.<BR>
Fill with water to 8 oz. mark and stir.<BR>
Pour into a wide bowl.<BR>
Rinse and dry Chicken.<BR>
Prick all over with sharp-pronged fork.<BR>
Add to bowl, turning several times to coat.<BR>
Let stand at room temp.<BR>
For 30 min. drain chick.<BR>
Reserving marinade.<BR>
Arrange pcs.<BR>
On lge.<BR>
Flat plate.<BR>
Sprinkle with ¼ c. matzo meal mix, pressing to adhere.<BR>
Turn.<BR>
Repeat on other side till all is evenly coated.<BR>
Chill in freezer for 10 min. preheat oven to 375°F.<BR>
Heat 1 tb. oil in lge.<BR>
Well seasoned iron skillet.<BR>
In bowl, combine onions, garlic, celery and Apples.<BR>
Strew ¼ c. across hot oiled skillet.<BR>
Cook for 30 seconds over med-hi heat.<BR>
Add half the Chicken and lightly brown on both sides ( 5 min)., scooping up and turning with sharp edged spatula.<BR>
Transfer chic.<BR>
And browned particles to plate.<BR>
Add another tablespoon of oil.<BR>
Repeat untill all is browned.<BR>
Saute remaining veg.-Apple mix.<BR>
Till lightly browned, scraping bottom of skillet to loosen particles.<BR>
Add marinade around edges of skillet.<BR>
Add 2 tb. parsley and bring to a boil, stirring to combine.<BR>
Return chick.<BR>
To pan, spooning with thick sauce.<BR>
Cover and simmer on top of stove for 3 min. baste.<BR>
Place in center of oven for 50 min., spooning with sauce once, midway.<BR>
Remove from oven.<BR>
Sprinkle salt evenly over all.<BR>
In cup, blend remaining tb. of honey with lemon juice and mustard.<BR>
Pour over Chicken.<BR>
Re-cover and let stand for 5 min. drain chick.<BR>
Of sauce and arrange pcs.<BR>
On lge.<BR>
Warmed serving plate.<BR>
Stir sauce and reheat briefly.<BR>
Spoon some of it over the chick.<BR>
Cut each pineapple slice into thirds and arrange around sides of plate in neat pattern.<BR>
Serve immediately, sprinkled with remaining parsley; serve extra sauce on side.



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Wednesday, November 22, 2017, 11:08 am


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