Chicken is famous for its ubiquity in lunch and dinner tables across the world. Lots and lots of recipes are available in cookbooks and the Internet involving chicken. Chicken wings, chicken breasts, and chicken leg pieces are very popular among connoisseurs of chicken dishes. In many households across the world, chicken forms a part of daily diet. Still, choosing the right chicken recipe is not easy when you are planning for that special party menu. This article gives you exciting chicken recipes of three lip-smacking chicken dishes that will leave your guests drooling.
1. Chicken with Fennel, Tomato, and Tarragon Vinegar
You will need these ingredients to prepare this dish: 1 teaspoon olive oil; 8 skinless, boneless chicken thighs (about 1 pound); 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 fennel bulbs, trimmed and quartered; 3 garlic cloves, minced; 1 (14-ounce) can fat-free, less-sodium chicken broth; 1/3 cup tarragon vinegar; 2 fresh tarragon sprigs; 2 cups chopped seeded peeled tomato; 1 tablespoon whipping cream; 1/2 teaspoon sugar; fresh tarragon sprigs (optional).
The first step is to heat oil in non-sticky cookware over medium heat. Sprinkle chicken with ¼ teaspoon salt and 1/8 teaspoon pepper. Cook for three minutes on the cookware till the chicken pieces turn brown. Remove the chicken from the cookware, add fennel, and then again cook for five minutes. Remove the content again from the cookware. Add garlic, broth, vinegar, and tarragon sprigs. Cook the chicken, fennel, and the garlic-broth mix together for 7 minutes in simmer. Add ¼ tablespoon salt, 1/8 teaspoon pepper, tomato, cream, and sugar. Serve warm and garnish with additional tarragon sprigs, if you like.
2. Chicken with 40 Cloves of Garlic
To prepare this dish, you will need the following ingredients: 2 (3-pound) whole chickens; 1 tablespoon butter; 1 tablespoon extra-virgin olive oil; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 40 garlic cloves, peeled; 1 1/4 cups fat-free, less-sodium chicken broth; 1 cup dry white wine; 24 (1/4-inch-thick) slices diagonally-cut French bread baguette; and chopped parsley leaves (optional).
The first step in the preparation is to remove giblets and neck from chickens. Rinse the chicken with cold water. Ensure that all fat is removed. Each chicken should be cut into 8 pieces. Take a non-sticky skillet and put butter and oil on a medium heat. Sprinkle salt and pepper evenly on the chicken pieces. Now put half of the chicken pieces over the pan and cook them for two minutes on each side until they appear golden brown. Remove these pieces; repeat the procedure for the other half of the chicken pieces. Heat the pan again. Add garlic and cook it for a minute or two (stir frequently). Apply the chicken pieces over garlic and then add chicken broth and wine. Remove the chicken. Cook the liquid-mix for 10 minutes in medium-high until the liquid is reduced to a cup. Serve the chicken and this sauce with bread. Garnish the chicken with chopped parsley.
3. Chicken Green Chili with White Beans
You will need these ingredients: 6 Anaheim chilies; 1 tablespoon peanut oil; 3 chicken leg quarters, skinned (about 1 ¾ pounds); 1 ¾ cups chopped onion; 4 garlic cloves, minced; 4 cups fat-free, less-sodium chicken broth; 2 cups water; 1 ½ teaspoons ground cumin; 1 (15.5-ounce) can cannellini beans (such as Goya) or other white beans, rinsed and drained; 3 tablespoons all-purpose flour; 1 teaspoon salt; 3 tablespoons reduced-fat sour cream; and 6 lime slices.
To begin with, cut chilies into halves, discarding seeds and membranes. Place the halved chilies into foil-lined baking sheet and flatten them with hand. Broil for about 5 minutes. Place the chilies in a heavy-duty zip-top plastic bag and seal it. Let it stand for 15 minutes. After that time period, peel the chilies (discarding skins) and chop them.
Heat oil in a large pan over medium heat. Add the chicken pieces. Cook for 4 minutes until the chicken pieces turn brown. Remove the chicken from the pan. Add onion and garlic and sauté for 6 minutes until they turn brownish (stir continuously). Put the chicken pieces back into the pan and then add chicken broth, 1½ cups water, and cumin. Put the pan on a simmering heat. Next, cook the chicken for 20 minutes. Let it cool slightly. Remove the chicken from its bones and cut it into bite-sized pieces. Discard the bones. Add chicken to the pan and stir with chopped chilies and beans. Put flour into ½ cup water and stir with a whisk. Put the flour into the chicken mix and cook it in a simmer for 15 minutes. Apply salt to taste.
To serve, take six bowls and put about 1½ cups soup into each of these bowls. Top each of these soup bowls with 1½ teaspoons of sour cream. Garnish with lime slices.
These were three exciting chicken recipes that are very popular throughout the world. Try them out in your future parties and make them memorable.
