Lifestyle

Herbaceous! The Best Dressed Chicken and Herbs for the Win!

Thursday, August 17, 2017

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Perhaps there is no better match for chicken than herbs, and thanks to The Best Dressed Chicken's go-to chef, Michele Williams, we have four easy dinners that soar with fresh thyme, oregano, basil and rosemary. “Fresh herbs add a whole other level of flavour and verve to your dishes,” says Williams.

If you grow your own herbs, then more power to you! Just remember to cut them right where the leaf meets the stem. Rosemary must be regularly trimmed otherwise the stems become quite hardy and tough. If you purchase herbs from the supermarket, make certain they are free of moisture and store them loosely in a plastic bag, in your vegetable bin.

For our herb-inspired challenge, Chef Michele has created The Best Dressed Chicken Crispy Herb-Roasted Thighs, crispy on the outside and tender on the inside; The Best Dressed Chicken Roulade with Feta and Olives with the bright surprise of a yogurt dressing; The Best Dressed Chicken Roasted Casserole with Tarragon Sauce and The Best Dressed Chicken Basil-Lime Fajitas.

Thursday Food shares the recipes.

The Best Dressed Chicken Crispy Herb-Roasted Thighs

Ingredients:

6 The Best Dressed Chicken (skin-on, bone-in) thighs

1 teaspoon lime or lemon juice

2 tablespoons vinegar

2 sprigs rosemary

2 teaspoons fresh thyme

1 teaspoon fresh oregano

1 teaspoon Italian herbs

1 teaspoon garlic powder

1/2 teaspoon mushroom soy sauce

1/2 teaspoon all-purpose seasoning powder

1/2 teaspoon salt and pepper (to taste)

1 tablespoon olive oil or coconut oil

4 cloves or 1/2 head of garlic (not peeled)

1 tablespoon rice wine vinegar

3-4 tablespoons water

Method:

Rinse chicken thighs with lime or lemon juice and water. Drain well and pat The Best Dressed Chicken dry. Season chicken on top and under the skin with fresh herbs, garlic powder, all-purpose seasoning, soy sauce, salt and pepper. Set aside and refrigerate overnight or for about 1 hour.

Heat the olive oil in an oven-proof skillet or frying pan over medium heat, and sear or “brown'” the chicken skin side down for five minutes on each side. With chicken skin up, add a little water to sides of the pan, garlic cloves (with skin on), sprigs of rosemary and roast open (not covered) in the oven at 350 degrees (F) for about 20-25 minutes until chicken is cooked.

Remove thighs from skillet or pan and place on serving platter. Add tablespoon rice vinegar (optional) and water to the pan, scraping pan to make a little sauce. Pour sauce around sides of platter; add garlic cloves, cooked or fresh rosemary sprigs to garnish.

The Best Dressed Chicken Roulade With Feta and Olives

Ingredients:

4 (6-8 oz) skinless boneless The Best Dressed Chicken breasts

1 teaspoon lime or lemon juice

1 tablespoon vinegar

2 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon fresh thyme

1 teaspoon fresh rosemary

1/2 teaspoon fresh oregano

1/2 teaspoon fresh basil

1/2 teaspoon Italian herbs

1 teaspoon garlic powder

1/2 teaspoon salt and pepper (to taste)

1 lemon cut into wedges

Feta and Olives Filling:

Ingredients:

1 cup crumbled feta

3 cup chopped black olives (Kalamata, preferably)

1/4 cup chopped parsley

Spinach and Feta Filling

Ingredients:

3/4 cup feta cheese

2 cups fresh spinach

1 clove garlic, minced

salt and pepper (to taste)

Yogurt Dressing

Ingredients:

1 cup plain yogurt

1 teaspoon fresh mint

1 teaspoon rosemary

Method:

Rinse chicken breasts with lime or lemon juice and water. Drain well. Preheat oven to 375 degrees (F). To stuff chicken, start by making a slit with a small knife at the side of the breast at the thickest part. Insert filling. Season the chicken with olive oil, herbs, garlic powder, salt and pepper. Set aside and refrigerate if not cooking immediately.

Heat oil in an oven-proof skillet over high heat and cook the chicken for about 5 minutes on all sides. Remove chicken from stove top and finish cooking in oven at 350 degrees (f) for another 12-15 minutes depending on the size of breasts. During baking, chicken can be brushed with olive oil. Doneness may be checked by inserting a food thermometer at the thickest part of chicken registering 160 degrees (F).

Add mint and rosemary to yogurt and combine.

Slice each breast diagonally into 5 roulades (resembles a Swiss roll), drizzle dressing over on the side of roulades. Garnish with lemon wedges and fresh herbs. You may squeeze lemon over chicken roulades.

The Best Dressed Chicken Roasted Casserole with Tarragon Sauce

Ingredients:

1 (3lb) The Best Dressed Chicken (whole)

1-2 tablespoons lime or lemon juice

1 tablespoon white vinegar

1 tablespoon olive oil

1 tablespoon vegetable oil (to grease roasting pan if not using a rack)

1/4 tablespoon soy sauce

1/2 teaspoon salt

1/2 tablespoon all-purpose seasoning

1 small onion, chopped

3 cloves garlic, minced

2 stalks escallion

1/3 teaspoon red pepper flakes

2 teaspoons fresh thyme

1 teaspoon fresh rosemary

1/2 tablespoon fresh oregano

1/2 tablespoon Italian herbs

1 teaspoon garlic powder

1/4 teaspoon ginger powder

1/4 teaspoon black pepper (or to taste)

1 tablespoon olive or vegetable oil

2 tablespoons butter

2-3 tablespoons butter (for browning)

5-6 potatoes, quartered

2 carrots, diced (medium to large dices)

1/2 teaspoon salt

2 cups chicken stock or chicken bouillon with water

2 tablespoons Red Stripe beer

1 tablespoon corn starch

2 tablespoons fresh tarragon or 1/4 teaspoon fresh tarragon

1 tablespoon butter

Method:

Rinse chicken, including the cavity, with lime or lemon juice and water. Drain well and pat dry. Preheat oven to 375 degrees (F). In a bowl and season the chicken with olive oil, herbs, garlic powder, salt and pepper. Season chicken thoroughly including the under skin as well. Set aside and refrigerate overnight or one hour before roasting.

Heat oil and butter in an oven-proof skillet over medium heat and place the chicken skin side down and brown each side for about 5 minutes on both sides. Remove chicken from skillet (temporarily) and set aside.

Add more butter and salt to taste (1/4 -1/2 teaspoon) to the same skillet, diced carrots and quartered potatoes and cook for about 10-12 minutes.

Place browned chicken in skillet with vegetables beneath and around the chicken. Cover with foil and roast in oven at 350 degrees (F) for 1 hour and 20 minutes. Baste chicken with pan drippings once or twice during roasting. Remove foil after the first 45 minutes and roast the last 30-35 minutes without foil for a golden brown colour. Doneness may be checked by inserting a skewer into the thickest part of chicken until juices run clear or by using a food thermometer registering 160 degrees (F).

Remove chicken from roasting pan and place on a platter. Add chicken broth and Red Stripe beer to the pan while scraping drippings with a spatula. Cook on medium heat. Add a little water to small bowl with cornstarch, stir until smooth and add pan. Stir while adding cornstarch. Add tarragon and butter and reduce heat to a simmer.

Serve chicken with sauce, cooked vegetables and garnish with fresh sprigs of tarragon or thyme.

The Best Dressed Chicken Basil-Lime Fajitas

Ingredients:

3 (6-8 oz) The Best Dressed Chicken Deboned Breasts

2 tablespoons lime or lemon Juice

1/2 tablespoon vinegar

2 tablespoons olive oil (season)

2 tablespoons olive or vegetable oil

2 cloves garlic, minced

1/2 small onion, chopped

1/2 teaspoon fresh oregano

1/4 cup or 1 tablespoon fresh basil

1/2 teaspoon Italian herbs

1/2 teaspoon ground coriander

1/2 teaspoon cayenne pepper

1/2 teaspoon salt and pepper (to taste)

1/4 teaspoon black pepper

1 lemon cut into wedges

1 small red onion (sliced thinly)

1 large red pepper

1 large yellow pepper

1 head of lettuce

1/2 cup sour cream

6 (8 inch) round tortillas

Method:

Rinse The Best Dressed Chicken breasts with lime, or lemon juice and water, and drain thoroughly. Season chicken with 2 tablespoons of olive oil, herbs, soy sauce, salt and pepper. Heat oil in an oven-proof skillet over medium heat and cook the chicken breasts for 3-4 minutes per side.

Cut each bell pepper in half, remove the seeds and toss in a little olive oil, salt and pepper. Char bell peppers on the stovetop or 12 minutes using a tong and place in a bowl with cling wrap for easy removal of outer skin. Cut into 3/4-inch strips. Shred or cut the cabbage into thin strips. Wash and cut a head of lettuce also into thin strips. Warm each tortilla in a pan on low heat for 1 minute per side.

Remove sour cream from refrigerator and add desired fresh or fresh herbs. Assemble platter with all components to make 6 fajitas. Start with strips of chicken in the centre, red onions on one side, bell peppers and cabbage and on the opposite side warmed tortillas with a small bowl of sour cream topped with fresh thyme.

Garnish platter or skillet with fresh basil leaves and wedges of lemon *optional* tortillas may be placed on parchment paper to keep warm and dry. Add melted cheese to assembled tortillas, if desired.

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