Thread: What is the best chicken recipe of all time?

Chicken Cacchiatore (think thats how its spelt)

italian cookery at its best!

cooking time ; approx 45 minutes

you will need

500g chicken breast fillets
500ml passata or 2 tins of chopped tomatoes (you could use both)
2 large white onions
4 large garlic segments
oregano/basil/thyme
salt/pepper
olive oil
dozen mixed olives

1. Preheat an oven to 200c

2. Dice the chicken into medium sized cubes, place in an oven dish (ceramic if possble) and generously cover with olive oil.

3. Place on middle shelf of oven for 15 minutes

4. Dice the onions and garlic and mix together.

5. Remove the chicken from the oven and stir in the onion and garlic mix.

6. Put the chicken/onions/garlic in the oven for a further 15 minutes.

7. Remove the dish from the oven and pour on the passata or chopped tomatoes without stirring.

8. Place back in the oven for 5-10 minutes

9. Finally add seasoning and olives, stir and bake for 5-10 minutes

10. Choose your own carb source. i prefer to have this dish alone but many i have cooked for in the past have eaten this with new potatoes, garlic bread or whole wheat pasta. PS for those looking for extra calories a good sized serving of double cream/sour cream is amazing on top of this dish also any kind of cheese

This should provide a big boy with 2 very large servings!!
not posting macros, but this is definetely a very good meal for many purposes.

Boneless skinless chicken breast-bit of Mrs. Dash on either side-cook for eight minutes on my foreman grill. Clean grill and repeat.

You got any balsamic?

This recipe works for legs and thighs.

• Lay out the legs (I use 'em with back attached) slightly overlapping in a roasting pan.
• Coarsely chop a few cloves of garlic and a few onions and scatter over the chicken.
• Sprinkle with Hy's seasoning salt, pepper, and drizzle with balsamic vinegar.
• Cover with foil and slow cook for a few hours at a very low heat (like, 275 F).

When you're ready to eat, peel off the foil, pour the liquid into a shallow pan and boil it down to concentrate it. Meanwhile, set the oven to broil to brown the skin. Pour the now syrupy drippings back over the chicken and serve with rice (I use a mix I call "jasmati" - half basmati and half jasmine).

Ridiculously easy to make, rests well if you're entertaining and can't get to it right away, and the leftover bones and drippings make a KILLER soup broth.

Chicken fried steak