– Roasted Chicken with Asparagus
– Baked Chicken
– Sautéed Chicken
There are different ways in preparing chicken which can help you to change the same routine you’ve been practicing in your home. And this will also help you to be attracted to your cooking. The different ways are as follows
Roasted Chicken with Asparagus
Ingredients
1 tablespoon olive oil
8 bone-in chicken thighs (2 1/2 pounds)
Kosher salt
Black pepper
1 bunch asparagus, trimmed
1 pint grape tomatoes
1 tablespoon fresh thyme, plus more for serving
Instruction
Heat oven to 400°F
Heat the oil in a large ovenproof skillet over medium-high heat.
Season the chicken with ½ teaspoon of kosher salt and ¼ teaspoon of black pepper.
Cook the chicken, skin-side down, until browned and crisp for about 8 to 10 minutes.
Transfer to a plate.
To the skillet, add the asparagus, tomatoes, and thyme.
Top with the chicken and roast until cooked through for 20 to 25 minutes.
Serve sprinkled with thyme.
Baked Chicken
Ingredients
1 cup sour cream
2 tbsp. Dijon mustard
2 cloves minced garlic
½ teaspoon black pepper
4 skinless boneless chicken breast halves
1 cup crushed cornflakes cereal
1 Oz package dray onion soup mix
3 tablespoon melted butter
Instruction
Preheat your oven to 400ºF (200ºC)
Butter a baking dish.
Cover the dish with enough butter to thoroughly coat the bottom and sides of the dish.
Whisk the sour cream, Dijon mustard, garlic, and pepper together in a large bowl.
Coat the chicken in the mixture.
Place 4 skinless boneless chicken breasts in the mixture
Turn them to make sure that they’re thoroughly coated in the mixture.
Then, refrigerate the coated chicken for about 20-30 minutes so the chicken absorbs the mixture a bit more.
Coat the chicken in the cornflakes and soup mixture.
Combine the cornflakes and onion soup mix in a bowl and press the chicken breasts into the cornflakes mixture to coat them and shake off any excess mixture.
Place the chicken breasts into the baking dish.
Drizzle 3 tablespoon of melted butter over the chicken.
Bake the chicken for 20-25 minutes until its golden brown.
When the chicken is done, your meat thermometer should read at least 165ºF (74ºC).
Sautéed Chicken
Ingredients
Cooking spray
¼ cup all-purpose flour
¼ tbsp. black pepper
1¼ lbs. uncooked boneless skinless chicken thighs (about 8)
1 cup canned chicken broth
2 tbsp. fresh lemon juice
1½ tbsp. capers
Instruction
Coat a 12-inch nonstick skillet with cooking spray and place it over medium-high heat.
Combine the flour and pepper in a small bowl. Once you’ve thoroughly combined it, sprinkle it over the chicken.
Sauté the chicken in the skillet in a single layer until it’s golden on the bottom which should take about 6-7 minute.
If the chicken doesn’t all fit on the pan at once, you can just make two batches of sautéed chicken.
Turn the chicken over and cook it on its second side. This should take an additional 4-5 minutes.
Remove the chicken from the skillet and set it aside.
Place the broth in the skillet.
After you do this, scraped up any browned bits of chicken
Return the chicken to the skillet, cover it, and cook it to a simmer over low heat. This should take about 3 minutes.
Stir in the lemon juice and capers.
Heat the chicken for another 30 seconds, continuing to stir it as you do this.
When you’re done, let the chicken cool in a separate plate for 5-10 minutes.
Serve these tasty chicken thighs while they’re nice and hot.
Source: www.naijapr.com
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