Having a dinner party for 6 tomorrow night - I'm making Nate Appleman's (A16) eggplant parmigiana as a side dish...but can't make up my mind for the main (thinking chicken for picky eaters). Does anyone have a great chicken dish (that can be prepped ahead of time and put in the oven). Will also be having an italian apple cake as dessert. Thanks!!
6 Comments
Culinista A.September 27, 2010
Thank you so much for taking the time to respond! I loved all your suggestions and will be making them in the coming weeks. If anyone is interested i ended up making a flat roast chicken with an olive oil, meyer lemon, crushed red pepper & garlic sauce...from Mad Hungry http://www.hallmarkchannel.com/mad_hungry/recipes/flat-roast-chicken. The chicken was from http://dicksonsfarmstand.com/ and was delicious!
skipartySeptember 26, 2010
Tuscan chicken (can be made in the oven or crock pot). Layer the following: sliced onion, thin sliced fennel bulb, skinless chicken breasts, a drizzle of olive oil, salt & pepper, Italian seasonings, chopped garlic, white beans (canned), fire roasted red peppers, chopped swiss chard. Bake until chicken is tender & flavors are blended.
luvcookbooksSeptember 26, 2010
love food52's Moroccan Chicken-- it's amazing!
melissavSeptember 24, 2010
II love this chicken recipe - http://www.food52.com/recipes...
You could prepare it through step 3 ahead of time. And then proceed once your guests arrive, cooking covered in the oven around 375-400 until almost cooked through. The last 3-5 minutes of cooking time, I would remove the lid and pop on the broiler to get the skin golden and crispy again. The sauce is so so good.
You could prepare it through step 3 ahead of time. And then proceed once your guests arrive, cooking covered in the oven around 375-400 until almost cooked through. The last 3-5 minutes of cooking time, I would remove the lid and pop on the broiler to get the skin golden and crispy again. The sauce is so so good.
MidgeSeptember 24, 2010
I love Thomas Keller's sautéed chicken breasts with tarragon.You could just keep the chix warm and do the sauce at the last minute:
http://www.nytimes.com...
http://www.nytimes.com...
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