Chicken recipes

One Skillet Apricot Chicken | Weeknight dinner idea | PRINT the recipe: https://www.wyseguide.com/one-skillet-apricot-chicken/ What's the best new way to enjoy apricots?! With orzo and chicken! This is a... | By Wyse Guide | Well hello you know we are getting into the best part of summer with the fruit and I say that every time because there's a new fruit always coming up and the best one right now is some homegrown delicious apricots now depending on the variety when they're grown at home they can be smaller sometimes one you find in the grocery store are larger but easily either one works here and what we're going to do with them is a great herby apricot chicken dish with orzo it's a great kind of just like skillet dinner it's delicious Chicken thighs have so much flavor. Yes, they have the skin on the bone in but that also means they retain so much delicious chicken flavor which is what you want. So, we're using the best of summer. We're making it fresh, delicious. Is there anything better? I don't think so. So, to start, we want to brown that chicken. We want to get the breast thighs. We want to get these thighs with the skin to be nice and golden and crispy and to start, we want to make sure they're seasoned well. So, I'm going to have a clean hand and a dirty hand. So, my clean hand will get the salt I'm going to actually go on and make sure I get it all over. You just want to make sure you have them well seasoned because this is how you're going to actually, you know, get that actual seasoning on them. Otherwise, once they start cooking, you can't really add it in. You want to layer as you're going with the flavorings, the salts, the pepper, whatever it is and the thing is and I say this a lot. If you have too much salt in your diet, most likely, it's when you eat out or have a processed food. Not, not when you're cooking at home. So, when I'm working with chicken or meat, I always have some soapy water in the sink so I can go back, wash my hand when I need to and then like now, I can pepper You know, adding that salt and pepper at this stage just makes it easier. You're just able to kind of get it all over and now, what we're going to be able to do is go going to use the fingers I didn't use there. We're going to go right over. We have a skillet. We're using cast iron. Now, you can use any skillet that can go in the oven 'cuz there's a little bit on the stove top and we finish it in the oven. Any skillet can go in the oven. I like a cast iron 'cuz it retains heat really well if it's well seasoned which mine is. Use it all the time. You don't have to worry about it and that's what I just like. So, use what you're comfortable with but you can see it's kind of smoky and we want that. We want just have a good sear skin side down. I'm going to put all these on there. Look at that. And how do you know when they're done? When they release. At first, when you put them on, they get kind of stuck to the bottom and you can't you can't turn them. They're not done browning yet. So we're going to let them sit there for a couple of minutes. Get nice, crispy, golden brown and we're going to move on. You can see these now just easily remove because they have that beautiful crispy skin. Now, these are not done. These are not fully cooked. Instead, what we want to do is just really crispen up that skin. Get that going until we're ready to fully cook 'em but aren't they beautiful? That's what you want to achieve. So, I'm finishing cutting up some leeks. Now, I got these out of my garden. So, they're not, they're kind of still a young leek but they were just too beautiful not to use. So, obviously, a grocery store leeks is going to be a little bit bigger. So, I'm using two here but I'm using kind of just the whites and then up into the green. Now, with store-bought leeks, you have to clean them really well 'cuz they're usually grown in kind of a sandy soil. Mine aren't. So, I don't have to take them apart and completely wash them which is kind of nice. So, I'm going to take these beautiful greens just like, look at that beautiful green and white leek. I'm going to add it right to this oil and they're going to kind of just saute and fry a little bit which is kind of the beautiful thing here. Look how they already smell good. They have all those beautiful chicken kind of drippings in there. So, while those are going, you can kind of finish up everything we're getting ready. So, my apricots since mine are homegrown. Again, they're kind of small. So, I'm just having them, opening them up, taking out that pit. I mean, guys, these are so ripe. So delicious. Now, you know, if you're getting apricots that are maybe a different variety and they're bigger, you can quarter them. You can kind of do whatever you need to do. What I'm going to do now is a mix. So, there's something about say rosemary that just go really well to me with apricot it also lends perfectly to chicken so I kind of do it like I do basil leaves I take some of my sage leaves I take them I kind of roll them up it's kind of like a chiffonade or just like a rough kind of quick chop but what's nice is as I chop it you get that beautiful kind of strings almost of sage look at that and you get those beautiful that green already I'm getting that smell. Now, usually with rosemary, I'm going to leave it in there kind of like it is. I'm going to take a little bit of this because I really want to make sure it infuses into this dish. Taking a clump of it and I'm just going to kind of start just chopping it slightly. The one thing with rosemary, it can go everywhere when you're chopping it so just be prepared but that fragrance that you're getting, that beautiful aroma is just, it's delicious. It's beautiful. This is already just smelling so fresh, so delicious. The colors are beautiful. This makes you excited to eat and that's what's great for a weeknight meal that can go together pretty quickly but be slightly elevated. So, when those leeks are done, we're going to bring 'em over. We'll put everything together, put it in the oven. Weeknight meal made delicious and easy. I'm excited. So the leeks are softened just wanting to edge on a little bit of browning on the edges which is what I like. They're just look at that beautiful that color, the aroma, I'm excited. So, orzo, it looks like it wouldn't be but it's actually a pasta. Can you imagine back in the day before they probably had machines making it, how much work that would be but it's what I like about it is it's quick cooking. The texture is great. It has that nice kind of just perfect element for like a weeknight meal that isn't too much work. It has a filling component to it but just like enough. So, I'm stirring it into the oils and the grease that is in there from the chicken just to really make sure we get all those flavors in there and that's what I love about you're using all the drippings all the flavorings that come off of it so now the herbs that we got ready so we got the sage the rosemary and as you can see when I use herbs I don't like just like a little like little dollop no I want it to actually taste and infuse and actually be in there so you can see it smell it taste it you're going to have the herbs I think we should enjoy them so next are our apricots so apricots Seems weird. It's not. What I love is, one, it's fruit. So, you have sweetness. So, it lends really well and kind of balances that dish out. It's also just kind of that element that's kind of think of like a marmalade that you can sometimes mix and make more savory. That's kind of what we're doing here is we're making this like interesting take on it. So, I'm going to spread it all out. Look how beautiful that is. Kinda try to get it. I'd say even but let's be honest, it's not going to be perfect and then, what I want to do is take, I think again, when we're working with something like apricots, you want something citrus. You could do lemon but something about orange, I think really brings out more apricot kind of flavor some squeezing some orange into it just kind of make sure it gets down in there beautiful fragrant and now our stock we want to put the chicken stock in here so you can use homemade you can use you know the better than boyon whatever you have we're going to add it because what we want to do is finish cooking this in the oven all together and that's what I love so you just need enough and that's what's great to actually get it to cook you want that orzo to absorb it because it's a pasta so it's going to absorb all this liquid I want to kind of it out. Look at that and the smells. Now, we did season, of course, the chicken. I'm going to do a little sprinkling of salt in there just to make sure we have it well-seasoned orzo. We're going to, just like a pasta would be, a little bit of pepper and then, we're going to put our chicken back in. We're going to nestle it in because this chicken is not cooked. So, think about this. As this chicken sits here, you got that crispy top but as it sits here and cooks, it's juices are going to what? They're going to go down in, they're going to even flavor all this more. They're going to stay crispy on because as you can see, we're leaving that wonderfully crispy skin just out of the liquid. Look, look at that. If that doesn't, this just reads delicious. So, I'm going to pop this in the oven. That's what's nice. All one skillet. We're going to cook it, bake it, and then eat it. So I've had this out of the oven for a few minutes because guys, I can't taste it right when it comes out of the oven but look how that orzo absorbed all that liquid. The apricots are shining through. You can kind of just see everything and that's what I love. It kind of just comes together and it's one of those great it can be a weeknight meal. It's actually great for company because I think it's a beautiful meal. So, what I love is that skin stays crispy. Look at that beautiful orzo. Look at the apricots and it's exactly what you want. Everything becomes softened and jam like. They almost fall apart which is to me the perfect. It's just kind of perfect component that you kind of just like love and you get in there. Now, I know this is the one thing and yeah, I have those friends that say thighs are just annoying to eat. Guys, I'm going to I'm going to be honest with you. They're not. You know why? Cuz they have so much more flavor. So, you take some of that chicken. You get some of that orzo. Look at that beautiful. You get the orange, the marmalade type. I love it. Let me tell you why because what I love with apricots is there's a great savory component with them because they have almost that sweet, sour, tangy, bright flavor and that's what I want with this because it is a savory dish and you get hit with that chicken and since we use thighs, so much more flavor. If you like skin, the crispy skin is just like, it is so good which if you don't like skin, let's talk about that because once in a while, once in a while, skin is good but again, that orzo is cooked perfectly through since it is a pasta, it has a great texture to it. You get the subtleness of the leeks but then that hit of beautiful herbs at the rosemary and the sage which is just not only for Thanksgiving. I think we need to say that because mixed with this fresh dish is the perfect component of summer. So you guys, what do I hope you do? Yeah, I hope you make it. I hope you have friends over. I hope you have family and you just enjoy this great summery, bright dish. Also, I hope you share it around 'cuz guess what? If this Iowa Farm Boy can make this, I am not a chef. Anyone can do this. I know if I can do it. You can do it and that's the point. So, share the video around. Let others see how easy this is. Wholesome, good, homemade food. Check my website, Wyse Guide. com for this recipe. So many other recipes. I am indoors. I am outdoors. There are garden tips, indoor tips, whatever it is. Enjoy it. Share it. That's what I'm going to do.

11K views · 160 reactions | Chicken breasts stuffed with mozzarella, sun-dried tomatoes and pesto sauce.It's beautiful, juicy and delicious! I recommend you try it 🙌🏻 recipe in comments below | Practice With Me | Practice With Me · Original audio

297K views · 3.6K reactions | Comment CHICKEN and I’ll send the recipe to your DMs — (Instagram ONLY) If you’re watching on Facebook, read below ⬇️ for the link 🔗   ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀   This is the best juicy Lemon Yogurt Chicken ever. Thank you for the 14+ million views on my other 🇧🇬 Bulgarian Chicken Thighs in Yogurt Marinade! The response to this recipe has truly blown me away. Truth is, yogurt is not really a secret for us in Bulgaria. Countries like India and many other parts of the world have long been using yogurt as a way to tenderize and marinate 🍗 meats and other dishes. Although many cultures use yogurt, sour cream, mayo, and/or buttermilk to tenderize meat, there are still so many people who have yet to discover the magic of marinating with these ingredients.  ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀    INSTAGRAM ONLY 💬 Comment the word ✨CHICKEN ✨in the comments below and we will send the recipe straight to your DM’s 👀    ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀    FACEBOOK:  recipe link 🔗 https://themodernnonna.com/lemon-yogurt-chicken/  ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀    ✨You can find the full printable recipe with all tips and directions on my website which is linked in my bio. You can also search for the recipe in the search bar of my website by typing LEMON YOGURT CHICKEN and it will pop right up! If all else fails please come to www.themodernnonna.com     ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀    ⚠️I do not authorize other food accounts to download and use my videos for their own channels without written consent. | The Modern Nonna

977K views · 16K reactions | Crispiest Chicken Pot Pie | You might not make Chicken Pot Pie any other way 😱🔥 #danosseasoning #foodsfavoriteflavor #yumyumgetyasum | By Dan-O's SeasoningFacebook

When I cook chicken like this, there's no leftovers | When I cook chicken like this, there's no leftovers | By Super Recipes | When I prepare chicken like this there are never any leftovers. To start we're going to take two large chicken breasts and slice them up. Two chicken breast is perfect for this recipe. Now I'm going to slice these and then go ahead and cube them. Just like this. You want to make this into smaller pieces. It'll be faster to cook. Now this chicken recipe is delicious. You have no idea how tasty it is. And honestly it just takes a few minutes. Alright once you've cut up your chicken go ahead and add those pieces to a larger bowl for seasoning just like this. Now I'm going to start with some eggs. I've got three eggs here. I'm also going to add a tablespoon of black pepper. A spoonful of paprika, and a spoonful of salt. We're also going to add two tablespoons of mayonnaise. And now just mix everything together very well. And this is going to be a delicious seasoning for our chicken. This recipe is honestly so quick and it is super flavorful. Alright at this point we're going to add half a cup of flour. Mix everything together again. And you can just see how simple and easy this is. And this is a texture we're looking for. We're now going to add 100 grams of grated mozzarella cheese. I'm going to add some parsley for some flavor and colour. And now we're going to be adding a tablespoon of roasted garlic. Let's mix everything together again. And that's it. Our seasoned chicken mixture is ready. And honestly in just a few minutes you've prepared a deliciously seasoned chicken. Alright now we're going to go ahead and fry this chicken in a pan. I've got a pan here with some oil that's been heated up. And now we're going to add those chicken pieces right on top of the oil. Now you can go and turn your heat onto medium. Add as many pieces of chicken as you'd like and arrange them in the pan just like this. I'm going to fry the chicken in larger pieces as you can see here. Fry on one side and then we're going to flip them over to fry the other side. And after a few minutes they are nice and cooked. Our chicken is crispy and super tasty and honestly my mouth is watering. Alright let's let the other side cook. This is looking so good already. Alright and just after a few minutes, our chicken is ready. Go ahead and remove that from the pan and serve on a plate. And now we're going to finish the rest of the recipe. Just going to fry up the rest of that chicken. And just like that it's ready. Our seasoned chicken is perfect. Perfect recipe with spices, chicken and cheese. Let's give it a try. Make it at home and you won't regret it.