How To Make 'Marry Me' Chicken | Delish
Anyone would fall for this chicken!
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INGREDIENTS
1 tbsp. extra-virgin olive oil
5 bone-in, skin-on chicken thighs
2 cloves garlic, minced
1 tbsp. fresh thyme leaves
1 tsp. crushed red pepper flakes
3/4 c. low-sodium chicken broth
1/2 c. heavy cream
1/2 c. chopped sun-dried tomatoes
1/4 c. grated Parmesan
Kosher salt and black pepper
Fresh basil, for serving
DIRECTIONS
1. Preheat oven to 350 degrees F. In a large skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Sear until golden and skin is crispy, 3 minutes per side. Transfer chicken to a plate and pour off half the fat.
2. To skillet, add garlic, thyme, and crushed red pepper flakes and let cook until fragrant, 1 minute. Add chicken broth, heavy cream, sun-dried tomatoes, and Parmesan and season with salt. Bring to a simmer, then return chicken to skillet and bake for 15 minutes, until chicken is fully cooked through.
3. Garnish with basil and serve.
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Trash Chicken | Delish
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INGREDIENTS
1/2 c. ranch dressing, plus more for serving
Juice of 1 lemon
kosher salt
Freshly ground black pepper
1 lb. boneless skinless chicken tenders (or breasts cut into tenders)
4 c. potato chips
Fresh chives, for garnish
DIRECTIONS
1. Preheat oven to 400° and grease a baking sheet with nonstick spray. In a large bowl, whisk together ranch dressing and lemon juice and season with salt and pepper. Add chicken and toss until completely coated.
2. Place potato chips in a Ziploc bag and crush with your hands or a rolling pin. Add chicken to bag, seal tightly, and shake vigorously until coated in crumbs
3. Bake until chicken is golden and cooked through, 20 minutes, flipping once halfway through.
4. Garnish with chives and serve with ranch.
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Slow Cooker Rotisserie Chicken | Delish
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INGREDIENTS
nonstick cooking spray
2 tbsp. brown sugar
1 tbsp. chili powder
1 tbsp. smoked paprika
1 tsp. chopped thyme leaves
kosher salt
Freshly ground black pepper
1 whole chicken, neck and giblets removed
DIRECTIONS
1. Grease a large slow-cooker with cooking spray. Roll a few small balls of aluminum foil and place on the bottom of the bowl, creating a rack for the chicken.
2. In a small bowl, whisk together brown sugar, chili powder, paprika, and thyme. Pat chicken dry with paper towels then season generously with salt and pepper. Rub the brown sugar mixture all over chicken, then place in the slow cooker, breast side up.
3. Cook on high for 2 ½ to 3 ½ hours, until the juices between the leg and the thigh run clear or a thermometer inserted into the thigh reads 165°F. Remove chicken from slow cooker.
4. To crisp up the skin, transfer chicken to a large baking sheet and broil until golden and crispy, 3 to 4 minutes.
5. Let rest for 10 minutes before slicing and serving.
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Marry Me Chicken - A DELISH Recipe!
Marry Me Chicken - from the Delish Recipe Cookbook. This Marry Me Chicken recipe will have you saying I Do!. It's easy to make with minimal ingredients.
It's flavorful, creamy and simply delish! You can finish it in the oven or on the stove. I even used chicken thighs without the skin. Watch as I make this Marry Me Chicken Delish recipe on the stove.
Direction
1. Preheat oven to 375 degrees F.
2. In a large oven-safe skillet over medium-high heat, heat oil. Season chicken generously with salt and pepper and sear, skin side down, until golden brown, 4-5 minutes per side. Transfer chicken to a plate and pour off half the fat from the skillet.
3. Return skillet to medium heat and add garlic, thyme and red pepper flakes. Cook until fragrant, 1 minute, then stir in broth, heavy cream, sun-dried tomatoes, and parmesan and season with more salt. Bring to a simmer, then return chicken to skillet, skin side up.
4. Transfer skillet to oven and bake until chicken is cooked through (and juices run clear when chicken is pierced with a knife), 17-20 minutes.
5. Garnish with basil and serve.
This video is NOT sponsored; this is a list Amazon Affiliate Links to find products used in the video:
Delish: Eat Like Every Day's the Weekend:
California Sun Dry Sun Dried Tomatoes with Herbs, Julienne Cut, Gluten Free, 8.5 Ounce Jar, Pack of 2:
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Sticky Orange Chicken | Delish
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INGREDIENTS
2 large eggs, beaten
1/2 c. plus 1 tbsp. cornstarch, divided
1/4 c. all-purpose flour
kosher salt
Freshly ground black pepper
2 lb. boneless skinless chicken breasts, cut into 1” pieces
canola oil
2 cloves garlic, minced
1/2 tsp. minced ginger
1/2 tsp. red chili flakes
2/3 c. freshly squeezed orange juice
2 tbsp. soy sauce
1 tbsp. apple cider vinegar
1 tbsp. sweet chili sauce
1 tbsp. brown sugar
2 green onions, chopped
cooked white rice, for serving
DIRECTIONS
1. Set up dredging station: In one bowl add eggs, and in a second bowl mix together 1/2 cup cornstarch, flour, salt, and pepper. Coat chicken pieces in egg, then toss in cornstarch mixture, making sure to tap off any excess.
2. In a large, deep skillet over medium-high heat, heat 1/4” oil. Once oil is shimmering, fry chicken in batches until golden and crispy, 4 to 5 minutes. Drain on paper towels.
3. In a small saucepan over medium heat, heat 1 tablespoon canola oil. Add garlic, ginger, and chili flakes and cook until fragrant, about 2 minutes. Whisk in orange juice, soy sauce, apple cider vinegar, chili sauce, and brown sugar. Bring to a simmer.
4. Meanwhile, in a small bowl, make cornstarch slurry: Mix remaining tablespoon cornstarch with 2 tablespoons water. Slowly whisk slurry into sauce to thicken, and bring back to a simmer. Once sauce starts to look syrupy, about 5 minutes, remove from heat.
5. Toss chicken with sauce and green onions. Serve over white rice.
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