EASTER CHICKEN DISHES RECIPES

Steps:

• Remove skin from chicken; rub with salt and pepper.
• Place chicken in large skillet with melted butter.
• Brown on all sides.
• Pour broth over browned chicken.
• Add sherry.
• Cover, reduce heat to low.
• Simmer 35 to 45 minutes or until chicken is tender.
• Use slotted spoon to place cooked chicken on a platter, keep warm.
• Add ¼ cup chopped parsley and cream to drippings in pan.
• Simmer, cook and stir sauce until about 1 cup remains and has a glazed appearance.
• Stir in cheese only until melted.
• Pour sauce over chicken.
• Garnish.

Steps:

• Combine chicken with all but 1 teaspoon of the grated garlic (save that teaspoon for the yogurt sauce), the zest and juice of 1 lemon, oil, parsley, mint, thyme, oregano, 1 1/2 teaspoons salt, and the sesame seeds and sumac, if using. Cover and marinate for 15 to 30 minutes at room temperature; you can refrigerate it for up to 24 hours.
• Heat grill or broiler. If grilling, cook chicken over high heat until charred in spots, 4 to 7 minutes. Flip pieces and continue grilling until just cooked through, another 4 to 7 minutes. If broiling, arrange a rack 3 to 4 inches from flame. Line a rimmed baking sheet with foil and spread chicken out in a single layer. Broil chicken, turning halfway through cooking, until well colored and charred in spots, 4 to 7 minutes per side. Be careful that it doesn’t burn.
• While chicken cooks, place yogurt in a small bowl. Stir in the reserved grated garlic and lemon zest and season to taste with salt. Serve the chicken drizzled with olive oil, remaining lemon juice to taste, black pepper, parsley and sesame seeds and sumac, if using, with the yogurt alongside for dipping.