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Chicken Thighs with Mushroom & Onion Gravy:
Four rooster thighs
1 cup mushrooms, sliced
½ cup onions, finely diced
1 garlic clove, minced
1 tsp rosemary, chopped
1 tsp thyme leaves
1 tbsp flour
¾-1 cup rooster broth
1 tbsp parsley, chopped for garnish
Oil
Salt and pepper
In a big skillet over medium-high warmth, add oil. While oil is heating, season rooster with salt, pepper and thyme. Carefully place rooster, pores and skin facet down, onto the new skillet. Cook till golden brown and flip. Continue to fry till principally cooked via. Remove Chicken from skillet and put aside. Add onions and mushrooms to pan and prepare dinner for 3-Four minutes, or till they’ve softened and start to brown. Add garlic and remaining herbs and prepare dinner till aromatic. Stir in flour and prepare dinner for one more minute. Slowly pour in rooster broth and blend nicely. Season with salt and pepper to style and return rooster to the gravy, pores and skin facet up. Reduce warmth to a simmer and end cooking your rooster. Garnish with parsley.
Enjoy!
Lemon Pepper Chicken and Rice:
3-Four rooster breasts, boneless and skinless
1 tbsp lemon pepper seasoning (or 1 lemon, zested, ½ tsp garlic powder, salt and pepper to style)
½ cup onion, finely diced
2 garlic cloves, minced
1 cup rice
2 ¼ cups rooster broth
1 cup asparagus, chopped
1 tbsp parsley for garnish
1 lemon, sliced for garnish
Oil
Salt and pepper to style
In a big skillet over medium-high warmth, add oil. While oil is heating, season rooster with lemon pepper to style. Carefully place rooster onto sizzling skillet. Brown rooster on either side, however don’t prepare dinner throughout. Remove from the pan and put aside. Add onion to the pan and prepare dinner for 1-2 minutes, or till they soften. Add garlic and prepare dinner till aromatic, about 30 seconds. Add rice, rooster broth and remaining lemon pepper seasoning and blend nicely. Reduce to a simmer and prepare dinner for 6-Eight minutes and stir in asparagus. Nestle in rooster breasts and lemon slices. Cover the skillet and simmer for one more 10-12 minutes, or till rooster is cooked via and liquid has been fully been absorbed. Garnish with parsley.
Enjoy!
Honey Garlic Chicken Stir Fry:
Sauce:
Four garlic cloves, minced
3 tbsp soy sauce
¾ cup rooster broth
3 tbsp honey
1 tbsp cornstarch
Stir Fry:
2 rooster breasts, diced
1 cup broccoli florets
2 carrots, peeled and sliced on the bias
½ cup onion, sliced
Oil
Salt and pepper to style
In a small bowl, whisk collectively sauce components and put aside. In a big skillet over medium-high warmth, add oil. Add rooster and season with salt and pepper. Cook, stirring often till rooster is nearly cooked via. Add carrots and onion to pan and prepare dinner for 2-3 minutes. Add broccoli and pour over sauce and blend nicely. Cover skillet with lid and prepare dinner for one more 2-3 minutes, or till broccoli is cooked via.
Enjoy!
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