Best 4 Chicken Scarborough Fair Recipes
Indulge in a culinary journey with Chicken Scarborough Fair, a tantalizing dish that has captivated taste buds for centuries. Originating from the quaint village of Scarborough in North Yorkshire, England, this classic recipe combines the rustic charm of traditional British cuisine with the vibrant flavors of aromatic herbs and spices. Chicken Scarborough Fair is a true symphony of flavors, featuring tender chicken marinated in a delightful blend of garlic, thyme, rosemary, and sage. The chicken is then roasted to perfection, resulting in a succulent and juicy masterpiece. Alongside the main attraction, this article also presents a collection of delectable recipes that complement the Chicken Scarborough Fair. Discover the secrets of making Yorkshire puddings, a quintessential British side dish that adds a delightful crunch to your meal. Learn the art of preparing minted peas, a refreshing and vibrant accompaniment that brings a burst of flavor to the plate. And for a sweet ending, whip up a batch of treacle tart, a classic dessert that combines the richness of treacle with the flaky goodness of pastry. With this comprehensive guide, you'll have everything you need to create a memorable and authentic Chicken Scarborough Fair experience, transporting you to the heart of Yorkshire's culinary heritage.
Let's cook with our recipes!
SCARBOROUGH FAIR CHICKEN WITH WHITE WINE
I named this recipe after the song that inspired me to experiment with wine, herbs and chicken which always just seems to go together for some reason. Remember that part of the song that says "parsley, sage, rosemary and thyme" in the classic Simon and Garfunkle song, "Scarborough Fair". I hope you will enjoy my results as much as Alicia and I do.
Provided by Karen From Colorado
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Brown chicken and garlic in a small amount oil in a large frying pan.
- Sprinkle herbs, onion salt and pepper on top of chicken.
- Pour wine over chicken and herbs.
- Wash and cut lemon in half.
- Squeeze the lemon over the chicken, being careful not to get any seeds into the sauce; add squeezed lemon to the chicken, wine and herbs.
- Cover and simmer 20 minutes until the chicken is tender and no longer pink; remove lemon halves and discard.
- Serve chicken with a wild rice mixture, spooning the liquid over the the rice.
CHICKEN SCARBOROUGH FAIR
...parsley, sage, rosemary, no thyme. Recently, I needed an elegant way to serve guests ordinary chicken for a special occasion. I dug out my Pavoratti CD and blasted my creative juices to flowing and came up with this recipe. It got raves! Hope you will try it :)
Provided by Gingerbee
Categories Chicken
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- To prepare chicken: Use a whole breast (1/2 breast per person) with the back removed, split lengthwise at the breast bone.
- Remove skin, salt and pepper each piece.
- Place in a large bowl.
- Add 2 cups buttermilk to tenderize for about an hour.
- In a black iron skillet on the stovetop, over medium heat, melt 1/2 stick of butter.
- Add onions, garlic and bacon; cook just until onions are translucent about 7 minutes.
- Remove from pan and set aside.
- Place buttermilk-coated pieces of chicken in hot skillet to quickly get some color.
- Remove and repeat with the remaining chicken.
- Cook just until pieces have a nice golden brown color, approximately 5 minutes; remove and set aside.
- Add wine (sherry) to deglaze the brown bits of chicken flavors from the pan, stirring to loosen.
- Let this cook for 5 minutes to burn off the alcohol.
- Add onion mixture, parsley, sage, rosemary.
- Stir in cream cheese.
- Dissolve flour in 1/4 cup of water; add to the sauce.
- Cook until just slightly thickened.
- Adjust salt and pepper to taste.
- Arrange the chicken pieces in a 16" roasting dish and pour the sauce over the chicken.
- Cover with aluminum foil and cook in a 350 degree oven for 20 minutes.
- It makes an amazing sauce to serve over rice.
- **You can substitute the wine or sherry with either apple or orange juice, add slivered almonds or mushrooms for diversity.
SCARBOROUGH FAIR CHICKEN BARLEY SOUP
Intrigued by a packet of fresh poultry herbs I found at the store, this recipe uses Parsley, Sage, Rosemary and Thyme (which reminded me of the Simon and Garfunkel song, inspiring the name for this soup). Aside from the bouillon, there is no added salt needed, as the flavor is lovely without it.
Provided by NavyWifenMom
Categories Whole Chicken
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Bring water and bouillon to a boil, add all other ingredients and simmer for 50-60 minutes or until barley is tender.
SCARBOROUGH FAIR CHICKEN & RICE
My mom started making this back in the early 70's. Total comfort food!
Provided by Theresa Kailany
Categories Chicken
Time 1h5m
Number Of Ingredients 13
Steps:
- 1. Melt butter in large frying pan and saute chicken pieces til lightly browned. Remove chicken from pan and let pan cool a bit. Then add the soup and whisk in the water as the pan heats up again. Add the spices and bring to a boil. Lower heat and add green onions, stirring occasionally.
- 2. Place dry rice in large casserole dish and pour soup mixture over and stir to moisten rice. Place chicken pieces over soup/rice mix and bake, covered for 45 minutes.
- 3. Bake at 375*
Tips:
- Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any scrambling during the cooking process.
- Choose the Right Chicken: For this recipe, it's best to use a whole chicken that's about 3-4 pounds. This will give you plenty of meat for the dish.
- Stuffing the Chicken: When stuffing the chicken, be careful not to overstuff it. This can make the chicken difficult to cook evenly.
- Browning the Chicken: Before roasting the chicken, brown it in a skillet over medium heat. This will help to develop flavor and color.
- Roasting the Chicken: Roast the chicken in a preheated oven at 375°F for about 1 hour and 15 minutes, or until it reaches an internal temperature of 165°F.
- Making the Gravy: While the chicken is roasting, make the gravy. This can be done by simmering the chicken drippings with some flour, butter, and milk.
- Serving the Chicken: Once the chicken is cooked, let it rest for 10 minutes before carving. Serve the chicken with the gravy and your favorite sides.
Conclusion:
This classic Chicken Scarborough Fair recipe is a delicious and easy-to-make dish that's perfect for any occasion. With its tender chicken, flavorful stuffing, and rich gravy, this dish is sure to be a hit with your family and friends. So next time you're looking for a special dish to serve, give this recipe a try. You won't be disappointed!
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