Best 3 Chicken Oneill Recipes
**Chicken O'Neill: A Classic Dish with a Twist**
Chicken O'Neill is a classic American dish that combines tender chicken, flavorful mushrooms, and a creamy sauce. This versatile dish can be served over rice, pasta, or potatoes, and it's sure to be a hit with the whole family. Our collection of Chicken O'Neill recipes offers a variety of takes on this timeless dish, from traditional to modern and everything in between. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, we have the perfect recipe for you.
Our recipes include:
* **Classic Chicken O'Neill:** This traditional recipe features chicken breasts cooked in a creamy mushroom sauce.
* **One-Pot Chicken O'Neill:** This easy one-pot recipe is perfect for busy weeknights. Simply brown the chicken, add the sauce ingredients, and simmer until the chicken is cooked through.
* **Slow Cooker Chicken O'Neill:** This slow cooker version of Chicken O'Neill is perfect for a hands-off meal. Just throw all the ingredients in the slow cooker and let it cook on low for 6-8 hours.
* **Chicken O'Neill Casserole:** This casserole is a great way to use up leftover chicken. Simply combine the chicken with the sauce ingredients and bake until bubbly.
* **Chicken O'Neill with Spinach and Artichokes:** This twist on the classic dish adds spinach and artichokes for a more flavorful and nutritious meal.
* **Chicken O'Neill with Wild Rice:** This recipe pairs Chicken O'Neill with wild rice for a hearty and satisfying meal.
No matter which recipe you choose, you're sure to enjoy this delicious and versatile dish. So gather your ingredients and get ready to make some Chicken O'Neill!
BASIC CHICKEN SOUP
This recipe is adapted from "The Whole World Loves Chicken Soup" by our old colleague Mimi Sheraton. It was published in 1995. Practical and pragmatic in the technical aspects of soup making, Ms. Sheraton is an unabashed hedonist when it comes to serving and consuming it. "Chicken soup must be very, very hot," she counsels. "You want to have to inhale it, to take tiny sips at first and build, as the soup cools, to larger and larger bites. Near the end, you are racing to finish. Tepid soup is dead."
Provided by Molly O'Neill
Categories one pot, soups and stews, main course
Time 3h
Yield 6 - 8 servings
Number Of Ingredients 13
Steps:
- Place the chicken in a 6- to 7-quart soup pot and add the water (it should cover chicken). Cover the pot and bring to a boil. Uncover, reduce to a bare simmer and skim foam as it rises to the surface. When foam subsides, add remaining ingredients, using only 1 teaspoon of salt. Cook chicken, turning 2 or 3 times, until meat loosens from bone, about 2 1/2 hours. Add more water during cooking if chicken is not 7/8 covered. Add salt gradually, tasting the soup from time to time.
- Remove chicken, giblets and bones and set aside. Strain the soup through a fine sieve and discard vegetables. Either skim fat from soup if serving immediately or let cool thoroughly, then cover, refrigerate and skim fat when the soup is cold. Chicken can be pulled from the bones and reheated in the soup. Garnish with parsley or dill if desired.
IGOR'S TUSCAN GRILLED CHICKEN
Provided by Molly O'Neill
Categories dinner, main course
Time 1h
Yield Four servings
Number Of Ingredients 7
Steps:
- In a stainless-steel or ceramic bowl, combine the crushed garlic, rosemary, lime juice, olive oil, salt and pepper. Place the chicken in the mixture, making sure that it is well covered with the mariande. Cover the bowl and refrigerate overnight.
- Preheat the oven to 400 degress, or if using a grill, light the coals.
- Place a cast-iron skillet over high heat until it smokes. Remove the chicken from the marinade, pat it dry with paper towels and reserve the marinade. Place the chicken, skin side down, in the hot pan. Press a weight on the bird and sear for 5 minutes. Remove the pan from heat; remove weight.
- If using the oven, roast the chicken, still in the skillet and skin side down, for 15 minutes, basting twice with the excess marinade. Turn over, rebaste and roast an additional 20 minutes.
- If using a grill, sear the chicken on the top of the stove as above. Remove from the skillet and place on a grill very close to the white coals, skin side down, for 20 minutes. Turn over, cover the grill and continue cooking for 20 to 30 minutes, or until the thigh juices run clear when pricked with a fork. Baste the chicken frequently with the extra marinade.
ANDRé SOLTNER'S ROAST CHICKEN
"I can only roast chicken the way I roast chicken," the chef André Soltner told The Times's Molly O'Neill in 1991. Mr. Soltner, then the chef of the celebrated Lutece in Manhattan, was explaining a controversial step in his recipe for the bird, which results in marvelously juicy, flavorful meat. When the internal temperature of the bird has come up to around 158 degrees on a meat thermometer, he adds a teaspoon of water to the roasting pan, turns off the heat of the oven, and allows the chicken to steam gently for three minutes. "For the soft breast," he said. Thyme, tarragon and onion, along with a shower of salt and pepper and just a little butter, do the rest of the work. Amazingly, perhaps, the skin stays crisp. It's a method well worth trying.
Provided by Molly O'Neill
Categories dinner, roasts, times classics, main course
Time 1h
Yield At least two servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees. Place the thyme, 2 of the tarragon sprigs, the parsley sprigs and onions in the cavity of the chicken; season inside and out with the salt and pepper.
- On the stove, heat a roasting pan over high heat. Add the peanut oil and the chicken and brown on all sides, about 1 to 2 minutes per side. Remove from the heat and place in the oven. Roast for 20 to 25 minutes, basting frequently, or until a meat thermometer reaches between 158 and 160 degrees when inserted in the thigh.
- Immediately drop 1 teaspoon of water in the roasting pan, close the oven door and turn off the heat. After 3 minutes, remove the pan from the oven and place the bird on a platter. Carefully drain the fat from the pan and place on top of the stove over medium heat. Add the wine and, using a wooden spoon, scrape the pan well. Add the chicken broth, the reserved tarragon leaves and the parsley. Simmer for 2 minutes and then remove from heat. Whisk in the butter and serve immediately over the chicken.
Nutrition Facts : @context http, Calories 661, UnsaturatedFat 31 grams, Carbohydrate 11 grams, Fat 49 grams, Fiber 2 grams, Protein 38 grams, SaturatedFat 14 grams, Sodium 1031 milligrams, Sugar 4 grams, TransFat 0 grams
Tips:
- Choose the right chicken: Use boneless, skinless chicken breasts or thighs for this recipe. You can also use chicken tenderloins or strips. If you're using chicken breasts, slice them into thin strips for even cooking.
- Use a large skillet: This will give the chicken plenty of room to cook evenly. A 12-inch skillet is a good size.
- Sear the chicken in hot oil: This will help to create a golden brown crust on the chicken and lock in the juices.
- Add the vegetables and sauce: Once the chicken is seared, add the vegetables and sauce to the skillet. Stir to combine.
- Simmer until the chicken is cooked through: This will take about 10-12 minutes. The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit.
- Serve over rice or noodles: Chicken O'Neill is traditionally served over rice or noodles. You can also serve it with mashed potatoes or bread.
Conclusion:
Chicken O'Neill is a quick and easy weeknight meal that is sure to please the whole family. It's a flavorful and versatile dish that can be served with a variety of sides. So next time you're looking for a simple yet delicious chicken recipe, give Chicken O'Neill a try. You won't be disappointed!
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