brown-butter-ravioli-with-rotisserie-chicken

Brown Butter Ravioli with Rotisserie Chicken, Toasted Walnuts and Crispy Sage

brown-butter-ravioli-with-rotisserie-chicken

Brown Butter Ravioli with Rotisserie Chicken, Toasted Walnuts and Crispy Sage

4 servings

Ingredients

  • 1 lb Crescent chicken breast
  • 1 tsp kosher salt
  • 1 tsp pepper
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tbsp vegetable oil
  • 9 oz fresh mini ravioli
  • 2 oz (1/2 cup) walnuts
  • 4 tbsp butter
  • 1/3 cup fresh sage leaves

Directions

  1. Preheat oven to 350 degrees F. Combine salt, pepper, paprika, onion powder, garlic powder, and thyme and rub over both sides of the chicken. In a dutch oven or large, oven-safe pot, heat oil over medium-high heat. Add the chicken, skin side down, and cook for 2 minutes until golden brown.
  2. Flip and cook for two more minutes. Move the pot to the oven and continue cooking for 25-30 minutes. Allow the chicken to cool for 5 minutes, then chop into bite-sized pieces.
  3. Boil and drain the ravioli according the to package directions. Place the walnuts in a large skillet over medium heat and toast for 5-7 minutes, stirring frequently.
  4. Remove and chop.
  5. Wipe the skillet clean, and melt 4 tablespoons of butter in the same skillet over medium heat. When the butter just starts to turn brown, add the sage and stir constantly for one minute. Immediately add the ravioli and stir to combine.
  6. Add the chicken and most of the chopped walnuts and stir.
  7. Plate the pasta and top with remaining walnuts.

Recipe Content & Photo ALL RIGHTS RESERVED kevinandamanda.com

You might also like:

Chicken Souvlaki
Stir-Fried Noodles with Chicken
Couscous Stuffed Chicken
Ranch-Chicken-Salad
Chipotle Mango Chicken
brown-butter-ravioli-with-rotisserie-chicken
Avocado-and-Chicken-Spring-Rolls
rosemary orange roast chicken
rosemary orange roast chicken

Maple-Butter Roasted Chicken

rosemary-orange-roast-chicken

Maple-Butter Roasted Chicken

01:45
00:15
01:30

6 servings

Ingredients

  • 1 stick(s) unsalted butter, at room temperature
  • 3 tablespoon(s) maple syrup
  • 1 tablespoon(s) chopped fresh thyme
  • 1 bunch(es) thyme sprigs
  • 1 (3 1/2 to 4pound) Crescent Whole Fryer
  • 1 lemon, quartered
  • 1 tablespoon(s) salt
  • 1 tablespoon(s) freshly ground pepper

Directions

  1. Preheat oven to 400 degrees F. Meanwhile, in a small bowl, stir together butter, maple syrup, and chopped thyme. Set aside.
  2. Place chicken in a roasting pan and stuff cavity with lemon and all but 4 thyme sprigs. Slide hands under the chicken’s skin to loosen. Spread half of reserved butter mixture between loosened skin and meat. Rub remaining butter mixture on top of skin and season with salt and pepper.
  3. Roast chicken until an instant-read thermometer inserted into thickest part of thigh reaches 165 degrees F, about 1 1/2 hours. Remove chicken from oven and let rest for 10 to 15 minutes before carving. Garnish with remaining thyme sprigs.

Recipe Content & Photo ALL RIGHTS RESERVED Delish.com

You might also like:

Chicken Souvlaki
Stir-Fried Noodles with Chicken
Couscous Stuffed Chicken
Ranch-Chicken-Salad
Chipotle Mango Chicken
brown-butter-ravioli-with-rotisserie-chicken
Avocado-and-Chicken-Spring-Rolls
rosemary orange roast chicken
Scrumptious Chicken Pie

Scrumptious Chicken Pie

 

Scrumptious-Chicken-Pie

Scrumptious Chicken Pie

03:45
00:45
03:00

10 servings

Ingredients

  • to cook the chicken
  • 2 Crescent whole fryers
  • 2 onions, quartered
  • 1 head of garlic, halved
  • 2 carrots, roughly chopped
  • 2 celery stalks, plus leaves, roughly chopped
  • 10 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • handful fresh parsley
  • 2 teaspoons coriander seeds
  • 1 teaspoon freshly cracked black pepper
  • 2 teaspoons sea salt flakes
  • for the pastry
  • 150g cold butter, cubed
  • 300g flour
  • 1 teaspoon salt
  • 2 egg yolks
  • 4-6 tablespoons ice water
  • for filling
  • 2 onions, finely chopped
  • 2 carrots, finely chopped
  • 1 celery stick, finely chopped
  • 2 garlic cloves, thinly sliced
  • chicken meat, shredded, bones and fat discarded
  • handful fresh parsley, finely chopped
  • juice and zest of 1 lemon
  • for the sauce
  • 100g butter
  • 1 cup flour
  • 500ml chicken stock
  • 100ml cream
  • salt and pepper to taste
  • to assemble
  • 1 roll ready-made puff pastry
  • 1 egg, beaten

Directions

  1. To cook the chicken, place all the ingredients in a large stock pot and cover with cold water.
  2. Bring the water up to a boil and lower the heat. Cover and allow to cook for 90 minutes.
  3. When the chickens are cooked through, remove from the stock and set aside to cool before shredding the meat. Discard the bones and excess fat and skin.
  4. Strain the stock to remove all the aromatics then strain again through a muslin-lined sieve. Place the stock in the fridge to allow the fat to rise to the surface and solidify so you can skim it off. You will then be left with a beautiful stock.
  5. To make the pastry, combine the butter, flour and salt in the bowl of a food processor and pulse until the mixture resembles course breadcrumbs.
  6. Add the egg yolks and with the motor running, pour in the ice water, spoon by spoon until the pastry comes together in a ball in the food processor (you might need more or less water, all you need is for the pastry to come together).
  7. Remove the pastry from the food processor and wrap in clingfilm. Place in the fridge to chill for 30 minutes.
  8. After 30 minutes, roll the pastry out and line the bottom and sides of an oven proof dish approximately 25-30cm in diameter (make sure you have a bit of pastry overhang at the top of the dish so you can crimp the shortcrust and the puff pastry together).
  9. Place the pastry-lined dish back into the fridge to set until you’re ready to assemble the pie.
  10. To make the filling, saute the onion, carrot and celery in a splash of olive oil until soft and fragrant. Add the garlic and fry for another 30 seconds.
  11. Add the chicken meat, parsley, lemon zest and juice and set aside.
  12. To make the sauce for the filling, melt the butter in a saucepan.
  13. Add the flour and mix into a roux.
  14. Slowly whisk in the stock until you have a smooth, rich looking sauce. Turn down the heat and allow to cook gently for 10 minutes.
  15. Add the cream and season to taste.
  16. Mix the sauce with the chicken filling and set aside.
  17. When you are ready to make the pie, pre-heat the oven to 180°c.
  18. Roll the puff pastry out a little thinner and cut into a shape suitable to top your pie. Reserve any off-cuts to cut out pretty shapes to decorate your pie for.
  19. Place the prepared chicken filling into the chilled shortcrust pastry-lined dish.
  20. Top with the puff pastry and crimp the edges.
  21. Decorate with puff pastry shapes then brush with the beaten egg.
  22. Place the pie in the oven and bake for 45 minutes until the pastry is golden brown.
  23. Remove from the oven and allow to rest for 5 minutes before serving.

Recipe Content & Photo ALL RIGHTS RESERVED Simply Delicious

You might also like:

Chicken Souvlaki
Stir-Fried Noodles with Chicken
Couscous Stuffed Chicken
Ranch-Chicken-Salad
Chipotle Mango Chicken
brown-butter-ravioli-with-rotisserie-chicken
Avocado-and-Chicken-Spring-Rolls
rosemary orange roast chicken
Chicken Escalopes with Olive, Caper

Chicken Escalopes with Olive, Caper & Tomato dressing

Chicken-Escalopes-with-Olive

Chicken Escalopes with Olive, Caper & Tomato dressing

High cal Calories 536kcal

High fat Total Fat 34g

High sat-fat Saturated Fat 5g

High chol Cholesterol 76mg

High sodium Sodium 549mg

carbs Total Carbohydrate 28g

Serving size 259g Calories from fat 307kcal Fiber 3g Protein 29g Sugar 1g
4 servings

Ingredients

  • 4 large skinless chicken breasts, de-boned
  • 1 cup flour, seasoned with salt & pepper for the dressing
  • 1 cup large black Olives, pitted and roughly chopped
  • 2 tbsp capers (if the capers you buy are packaged in salt, rinse and drain them before using)
  • 1 cup cherry tomatoes, roughly chopped
  • 1/2 cup olive oil juice of 1 lemon
  • 1/2 cup fresh parsley, chopped
  • salt & pepper to taste

Directions

  1. Start by pounding the chicken between two layers of cling film until approximately 1cm thick.
  2. Coat the chicken in the seasoned flour and fry in a hot pan until browned on either side and cooked through (approximately 1-2 minutes per side).
  3. In the meanwhile, combine all the ingredients for the dressing and set aside.
  4. When the chicken is cooked, remove from the pan and serve topped with the dressing.

Recipe Content & Photo ALL RIGHTS RESERVED Simply Delicious

You might also like:

Chicken Souvlaki
Stir-Fried Noodles with Chicken
Couscous Stuffed Chicken
Ranch-Chicken-Salad
Chipotle Mango Chicken
brown-butter-ravioli-with-rotisserie-chicken
Avocado-and-Chicken-Spring-Rolls
rosemary orange roast chicken
roasted-chicken-breasts

Roasted chicken breasts with mustard cream sauce

Roasted chicken breasts with mustard cream sauce

cal Calories 277kcal

High fat Total Fat 15g

High sat-fat Saturated Fat 8g

High chol Cholesterol 116mg

sodium Sodium 297mg

Low carbs Total Carbohydrate 7g

Serving size 232g Calories from fat 137kcal Fiber 1g Protein 28g Sugar 1g
4 servings

Ingredients

  • 4 chicken breasts, on the bone, skin on
  • salt & pepper to taste
  • handful fresh sage leaves
  • a few sprigs of fresh thyme
  • 6 whole garlic cloves
  • juice of 1 lemon
  • For the sauce
  • ½ cup Chicken Stock
  • 1 cup cream
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 2 heaped teaspoons wholegrain mustard
  • spritz of lemon juice
  • salt & pepper to taste

Directions

  1. Pre-heat the oven to 180°c.
  2. Season the chicken generously.
  3. In a large pan, brown the chicken breasts in a splash of olive oil.
  4. Add the herbs and garlic and allow to fry for another minute.
  5. Transfer the chicken and the aromatics to an oven-safe dish and drizzle with the lemon juice.
  6. Place in the oven and allow to roast for 15-20 minutes until the chicken is cooked through but still juicy.
  7. To make the sauce, deglaze the pan you cooked the chicken in with the chicken stock or water
  8. Add the cream, bay leaf, thyme and mustard and allow to simmer for 10 minutes until slightly reduced.
  9. Season with the lemon juice, salt and pepper.
  10. Serve the sauce with the roasted chicken breasts.

Recipe Content & Photo ALL RIGHTS RESERVED Simply Delicious

You might also like:

Chicken Souvlaki
Stir-Fried Noodles with Chicken
Couscous Stuffed Chicken
Ranch-Chicken-Salad
Chipotle Mango Chicken
brown-butter-ravioli-with-rotisserie-chicken
Avocado-and-Chicken-Spring-Rolls
rosemary orange roast chicken

 

chicken enchiladas

Chicken Enchiladas

Chicken-Enchiladas

Chicken Enchiladas

4 servings

Ingredients

  • 3 cups chopped Crescent cooked chicken
  • 2 cups (8 ounces) shredded Monterey Jack cheese with peppers
  • 1/2 cup sour cream
  • 1 (4.5ounce) can chopped green chiles, drained
  • 1/3 cup chopped fresh cilantro
  • 8 (8inch) flour tortillas
  • Vegetable cooking spray
  • 1 (8ounce) container sour cream
  • 1 (8ounce) bottle green taco sauce
  • Toppings: diced tomato, chopped avocado, chopped green onions, sliced ripe olives, chopped cilantro

Directions

  1. Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.
  2. Bake at 350° for 35 to 40 minutes or until golden brown.
  3. Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.

Recipe Content & Photo ALL RIGHTS RESERVED Myrecipes.com

You might also like:

Chicken Souvlaki
Stir-Fried Noodles with Chicken
Couscous Stuffed Chicken
Ranch-Chicken-Salad
Chipotle Mango Chicken
brown-butter-ravioli-with-rotisserie-chicken
Avocado-and-Chicken-Spring-Rolls
rosemary orange roast chicken

Kung Pao Chicken​

kung pao chicken​

Kung Pao Chicken​

01:00
00:30
00:30

4 servings

Ingredients

  • 1 tablespoon canola oil, divided
  • 4 cups broccoli florets
  • 1 tablespoon ground fresh ginger, divided
  • 2 tablespoons water
  • 1/2 teaspoon crushed red pepper
  • 1 pound Crescent skinless, boneless chicken breasts, cut into 1/4inch strips
  • 1/2 cup fat-free, less-sodium chicken broth
  • 2 tablespoons hoisin sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon cornstarch
  • 4 garlic cloves, minced
  • 2 tablespoons coarsely chopped salted peanuts

Directions

  1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add broccoli and 2 teaspoons ginger to pan; sauté 1 minute.
  2. Add water. Cover; cook 2 minutes or until broccoli is crisp-tender. Remove broccoli from pan; keep warm.
  3. Heat remaining 2 teaspoons oil in pan; add remaining 1 teaspoon ginger, crushed red pepper, and chicken. Cook 4 minutes or until chicken is lightly browned, stirring frequently.
  4. Combine broth and next 5 ingredients (through garlic) in a small bowl, and stir with a whisk. Add broth mixture to pan; cook 1 minute or until mixture thickens, stirring constantly. Return broccoli mixture to pan; toss to coat. Sprinkle with peanuts.

Recipe Content & Photo ALL RIGHTS RESERVED MyRecipes.com

You might also like:

Chicken Souvlaki
Stir-Fried Noodles with Chicken
Couscous Stuffed Chicken
Ranch-Chicken-Salad
Chipotle Mango Chicken
brown-butter-ravioli-with-rotisserie-chicken
Avocado-and-Chicken-Spring-Rolls
rosemary orange roast chicken

OVEN BAKED TERIYAKI CHICKEN THIGHS

skinless-thigh-recipe-banner

OVEN BAKED TERIYAKI CHICKEN THIGHS

High cal Calories 1377kcal

High fat Total Fat 94g

High sat-fat Saturated Fat 25g

High chol Cholesterol 556mg

High sodium Sodium 2450mg

carbs Total Carbohydrate 32g

Serving size 650g Calories from fat 848kcal Fiber 0g Protein 96g Sugar 26g
4 servings

Ingredients

  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1/2 cup white sugar
  • 1/2 cup soy sauce
  • 1/4 cup rice vinegar
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground black pepper
  • 12 skinless chicken thighs

Directions

  1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, and ground black pepper.
  2. Let simmer, stirring frequently, until sauce thickens and bubbles.
  3. Preheat oven to 425 degrees F (220 degrees C).
  4. Using scissors, remove any pieces of fat from each chicken thigh. Place chicken pieces in a 9×13 inch baking dish sprayed with Pam cooking spray. Pour 1/2 half of the sauce over the chicken, brushing each piece so it is coated.
  5. Bake in the preheated oven for 30 minutes. Turn pieces over, pour on remaining sauce, and bake for an additional 30 minutes, or until chicken juices run clear.

Recipe Content & Photo ALL RIGHTS RESERVED dineanddish.net

Related Recipes

Chicken Souvlaki
Stir-Fried Noodles with Chicken
Couscous Stuffed Chicken
Ranch-Chicken-Salad
Chipotle Mango Chicken
brown-butter-ravioli-with-rotisserie-chicken
Avocado-and-Chicken-Spring-Rolls
rosemary orange roast chicken

The Neelys’ Spicy Fried Wings

The Neelys’ Spicy Fried Wings

00:50
00:40
00:10

High cal Calories 770kcal

High fat Total Fat 47g

High sat-fat Saturated Fat 15g

High chol Cholesterol 257mg

High sodium Sodium 1698mg

carbs Total Carbohydrate 36g

Serving size 350g Calories from fat 419kcal Fiber 2g Protein 49g Sugar 2g
6 servings

Ingredients

  • For the Seasoning:
  • 1 tablespoon seasoning salt
  • 1 tablespoon red pepper flakes
  • 2 teaspoons cayenne pepper
  • 2 teaspoons poultry seasoning
  • 1 teaspoon lemon pepper
  • Freshly ground black pepper
  • 3 pounds chicken wings, split at the joint, tips removed
  • For the Batter:
  • 2 large eggs
  • 2 tablespoons hot sauce
  • 1 tablespoon red pepper flakes
  • 1 teaspoon cayenne pepper
  • Freshly ground black pepper
  • 2 cups all-purpose flour
  • Vegetable oil, for frying
  • For the Dipping Sauce:
  • 1 cup sour cream
  • 2 tablespoons horseradish
  • 1/4 cup chili sauce
  • 1/2 teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper

Directions

  1. Make the seasoning: Whisk the seasoning salt, red pepper flakes, cayenne, poultry seasoning, lemon pepper and 2 teaspoons black pepper in a small bowl. Set aside 2 tablespoons seasoning in a separate bowl.
  2. Rinse the wings under cold water and place in a shallow baking dish. Sprinkle with the seasoning, then refrigerate, covered, 1 hour.
  3. Make the batter: Whisk the eggs, hot sauce, red pepper flakes, cayenne and 1 teaspoon black pepper in a medium bowl. Put the flour in a shallow dish or pie plate.
  4. In a large deep fryer or Dutch oven, heat 2 inches of vegetable oil until a deep-fry thermometer registers 350 degrees F. Dip the wings in the eggs, then in the flour. Place the wings, three at a time, in the hot oil and fry until golden, 8 to 10 minutes, turning occasionally. Transfer to a paper-towel-lined baking sheet. Make sure the oil returns to 350 degrees F before adding the next batch. Sprinkle the wings with the reserved seasoning to make them extra hot.
  5. Make the sauce: Mix the sour cream, horseradish, chili sauce, cayenne, and salt and black pepper to taste. Serve with the wings.

Recipe Content & Photo ALL RIGHTS RESERVED foodnetwork.com

Related Recipes

Chicken Souvlaki
Stir-Fried Noodles with Chicken
Couscous Stuffed Chicken
Ranch-Chicken-Salad
Chipotle Mango Chicken
brown-butter-ravioli-with-rotisserie-chicken
Avocado-and-Chicken-Spring-Rolls
rosemary orange roast chicken
Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika

Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika

Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika

00:35
00:15
00:20

4 servings

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 4 garlic cloves, pressed
  • 1 tablespoon smoked paprika*
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried crushed red pepper
  • 1/2 cup plain yogurt or Greek yogurt
  • 4 Crescent chicken breast halves with bones
  • 1 15ounce can garbanzo beans (chickpeas), drained
  • 1 12ounce container cherry tomatoes
  • 1 cup chopped fresh cilantro, divided

Directions

  1. Preheat oven to 450°. Mix first 5 ingredients in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce. Place chicken on large rimmed baking sheet. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper.
  2. Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce.

Tips

  • Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.

Recipe Content & Photo ALL RIGHTS RESERVED epicurious.com

Related Recipes

Chicken Souvlaki
Stir-Fried Noodles with Chicken
Couscous Stuffed Chicken
Ranch-Chicken-Salad
Chipotle Mango Chicken
brown-butter-ravioli-with-rotisserie-chicken
Avocado-and-Chicken-Spring-Rolls
rosemary orange roast chicken