CHICKEN DARK RECIPES
DARK SAUCY CHICKEN RECIPE | ALLRECIPES
For people who like chicken and are looking for something a little different, this recipe is for you. Brown sugar, soy sauce, and cocoa provide the base for this rather colorful dish. Goes well on a bed of fried rice. Refried beans make a good side dish. Substitute your favorite vegetables for tomatoes and Cheddar cheese for the Swiss (or Gouda if you can afford it).
Provided by KEOKELIGHTSBANE13
Categories Meat and Poultry Chicken Breast
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a bowl, mix the brown sugar and soy sauce. Stir in the cocoa, cilantro, sage, and almonds. Set aside.
- In a separate bowl, toss together the green bell pepper, red bell pepper, tomatoes, and Swiss cheese.
- Heat the oil in a skillet over medium heat. Place chicken in the skillet, and cook 15 minutes, until juices run clear. Reduce heat to low, and stir in the brown sugar and soy sauce mixture until heated through. Top with the peppers, tomatoes, and cheese to serve.
Nutrition Facts : Calories 500.4 calories, CarbohydrateContent 37.6 g, CholesterolContent 109.4 mg, FatContent 20.4 g, FiberContent 4.1 g, ProteinContent 44.7 g, SaturatedFatContent 9.1 g, SodiumContent 3757.8 mg, SugarContent 26.5 g
GARLIC AND WINE BRAISED CHICKEN (DARK MEAT) RECIPE - FOOD.COM
This simple yet very yummy dish gets a down home touch and boost of flavor adding celery! One of my favorite aromatics! Discovered in September 2008's Gourmet Magazine which states "Celery- often dismissed as one of the produce world's poorest relations- contributes an intriguing earthiness to moist chicken infused with the flavors of wine and garlic." If you must substitute the garlic please remember that halved garlic will not release the same amount of garlic flavor that minced does. If using minced fresh garlic I think I would try 1 tablespoon, taste and add more if desired. I calculated servings using one piece of chicken per person. Use any mixture of legs and thighs you prefer. I used 2 legs and 4 thighs. That must have been a weird looking chicken! lol I have had fun playing with this recipe and I have tweaked it a bit to make it even better, I think. Hope you enjoy!
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse chicken and pat dry well with paper towels. Season with salt and pepper.
- Spray a large skillet with cooking spray and add just a touch of olive oil to coat the bottom of the pan. Heat oil over medium high heat just until the oil in the pan begins to shimmer. Add chicken skin side down and sear that side only until golden brown. The chicken will release from the pan when ready- do not force it. May need to work in two batches. Remove chicken and reserve.
- Pour off all fat leaving only a light film on the bottom of the skillet. You can also add a touch of cooking spray if you like. Add celery and cook over medium heat, stirring frequently until it begins to soften and turn golden. About 5 minutes. Add garlic and cook for one more minute, stirring to keep everything from scorching.
- Add wine and stir, scraping browned bits from bottom of pan. Bring to a boil, uncovered, and reduce by about half, about 3-5 minutes. Add broth and bring to a simmer.
- Return chicken skin side up, and continue to simmer, partially covered, until cooked through, 20-25 minutes.
- Remove chicken to a platter. Stir in green onion and parsley, reserving a little to garnish if desired. Bring back to a boil to reduce further and thicken if desired. Taste and season with more salt and pepper if desired.
- Serve over mashed potatoes, rice or pasta,.
Nutrition Facts : Calories 366.2, FatContent 23.2, SaturatedFatContent 6.7, CholesterolContent 127.4, SodiumContent 602.9, CarbohydrateContent 3.9, FiberContent 0.6, SugarContent 1, ProteinContent 26.9
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