Best 20 Sunday Chicken Recipes

SUNDAY ROAST CHICKEN WITH APPLE AND HERB STUFFING

Steps:

• Make the apple and herb stuffing: Melt the butter in a saucepan, add the onion, and cook gently for a few minutes, until softened.
• Remove from the heat, leave to cool slightly, then stir in the apple, bread crumbs, egg,parsley, thyme, lemon zest, and salt and pepper to taste.
• Leave to cool completely.
• Put the parsley and thyme sprigs into the cavity of the chicken, add the lemon and onion, if using, and season with black pepper.
• Truss the chicken if desired.
• Spoon the stuffing into the neck end of the chicken, secure the skin flap over the stuffing with a smalll skewer, and pat into a rounded shape.
• Put any leftover stuffing into a small ovenproof dish.
• Rub the softened butter over the chicken breast and season with salt and pepper.
• Place the chicken, breast side down, in a roasting pan.
• Cook in a 375* oven for about 1 1/2-2 hours.
• Turn the chicken over when lightly browned.
• Continue cooking, basting every 20 minutes.
• Cook any leftover stuffing with the chicken for the last 40 minutes of cooking time.
• Test the chicken: insert a skewer into the thigh-the juices will run clear when the chicken is cooked.
• Transfer to a warmed serving platter and keep warm while you make the gravy.
• Remove the stuffing from the neck cavity and transfer to a serving dish with any leftover stuffing.
• Carve the chicken and serve with the gravy.
• Gravy: Tilt the roasting pan, and spoon off all but 1 tbls.
• of the fat that rises to the surface, leaving behind the cooking juices.
• Put the roasting pan on top of the stove.
• Add the flour and cook over medium heat for 1-2 minutes, stirring constantly with a whisk or metal spoon to dissolve any browned bits on the bottom of the pan.
• Pour in the stock and bring to a boil, stirring constantly until the gravy thickens.
• Simmer for 2 minutes, then taste for seasoning.
• Strain into a warmed gravy boat and serve immediately.
• Giblet Stock: In a stockpot or large saucepan, cook the giblets until lightly browned.
• Stir in 1 quart water.
• Bring to a boil, skimming off any scum that forms on the surface.
• Add 1-2 quartered unpeeled onions, 1 chopped carrot, 1 chopped celery stalk, 1 bouquet garni, and a few black peppercorns.
• Simmer for about 1 hour.
• Cool, cover, and keep in the fridge for 3 days or freeze for 3 months.
• Strain before use.

SUNDAY CHICKEN

Steps:

• Preheat oven to 350°. In a large bowl, combine soups, 1/4 cup butter and rice. Pour into a greased 13x9-in. baking dish. Top with chicken pieces. Drizzle chicken with remaining butter. Sprinkle with salt, pepper and paprika. , Bake, uncovered, 2 hours or until chicken juices run clear and rice is tender.

SUNDAY CHICKEN AND STUFFING

Steps:

• Prepare stuffing according to package directions; spoon down the center of a greased 13x9-in. baking dish. Place chicken around stuffing. Combine soup, milk and parsley; pour over chicken. , Cover and bake at 400° for 20 minutes. Uncover and bake 10-15 minutes longer or until a thermometer inserted in the chicken reads 170°.

SUNDAY ROAST CHICKEN

Steps:

• Preheat oven to 350°. Using a sharp knife, trim stalks and root end of fennel bulb. Cut bulb lengthwise into quarters; cut and remove core. Cut fennel into 1-in. wedges. Place fennel, carrots and three of the onion quarters in a shallow roasting pan, spreading evenly., Cut lemon in half; squeeze juice into a small bowl, reserving lemon halves. Stir minced garlic, honey, salt, pepper flakes and pepper into juice., Place chicken on a work surface, neck side down. With fingers, carefully loosen skin from the tail end of the chicken breast. Spoon juice mixture under skin of breast; secure skin with toothpicks. Place garlic cloves, lemon halves and remaining onion inside chicken cavity. Tuck wings under chicken; tie drumsticks together. Place chicken over vegetables, breast side up., Pour orange juice over chicken. Roast 1-1/2 to 2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove roasting pan from oven; increase oven setting to 450°. Remove chicken from pan; tent with foil and let stand 15 minutes before carving., Meanwhile, return roasting pan to oven; roast vegetables 10-15 minutes longer or until vegetables are tender and lightly browned. Using a slotted spoon, remove vegetables from pan. If desired, skim fat from pan juices and serve with chicken and vegetables.

SLOW-COOKED SUNDAY CHICKEN

Steps:

• In a 3-qt. slow cooker, layer the first 7 ingredients in the order listed. Combine the water, bouillon, salt, thyme, basil and pepper; pour over the top. Do not stir., Cover and cook on low until vegetables are tender and a thermometer inserted in chicken reads 170°, 6-8 hours. Remove chicken and vegetables. Thicken cooking juices for gravy if desired.

SUPER SUNDAY CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut chicken fillets into bite size pieces (or leave whole, if desired). Place chicken in a 9 x 13 inch pan, and put cheese slices on top. Spread mushroom soup over all.
• Mix stuffing according to package directions, and place on top of chicken dish.
• Bake uncovered for 1 hour at 350 degrees F (175 degrees C).

CONTEST-WINNING SUNDAY FRIED CHICKEN

Steps:

• In a small bowl, combine the first 11 ingredients. Place about 1 cup flour mixture in a large resealable plastic bag; add chicken, a few pieces at a time. Seal bag and shake to coat. Store remaining mixture in an airtight container and save for another use., In a large skillet, brown chicken on medium-high heat in 1/2 in. of oil on all sides; remove to a large shallow baking pan., Bake, uncovered, at 350° for 45-60 minutes or until chicken juices run clear.

SUNDAY CHICKEN AND DRESSING CASSEROLE

Steps:

• Saute onions and celery in butter.
• Mix together the broth and soups. Heat and pour over cornbread.
• Add onions and celery and mix well.
• Season with salt and pepper to taste.
• Pour 1/2 dressing mixture in 3-quart casserole dish.
• Top with chopped chicken.
• Pour on rest of dressing.
• Bake at 350 degrees for 50-60 minutes.

SPECIAL SUNDAY ROAST CHICKEN

Steps:

• Toss first 5 ingredients in large roasting pan. Mix butter, sage, and garlic in small bowl. Place chicken in center of vegetables. Using fingertips, loosen skin from breast. Spread 1 tablespoon sage butter under skin. Rub 1 tablespoon sage butter over entire chicken. Dot vegetables with remaining sage butter. Sprinkle 1 teaspoon salt over vegetables and chicken. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
• Preheat oven to 400°F. Roast chicken and vegetables 15 minutes. Reduce oven temperature to 375°F; continue roasting until instant-read thermometer inserted into chicken thigh registers 165°F and vegetables are tender, stirring vegetables once, about 1 hour.
• Place greens and shallot on large deep platter. Spoon 3 tablespoons fat from juices in pan and drizzle over greens; toss to coat. Season with salt and pepper. Using slotted spoon, transfer roasted vegetables to platter, placing atop greens. Tilt chicken, allowing juices to flow from cavity into pan. Transfer chicken to work surface. Cut into serving pieces and arrange with vegetables atop greens.
• Add wine and 1/4 cup water to roasting pan. Bring to boil over medium-high heat, stirring to scrape up browned bits. Simmer until slightly reduced, about 3 minutes. Season sauce to taste with salt and pepper. Transfer to small pitcher. Serve chicken, passing pan juices alongside.

GRANNY FOSTER'S SUNDAY FRIED CHICKEN

Steps:

• Place chicken in a large bowl and cover with cold water. Add 2 tablespoons salt, the sugar, vinegar, and bay leaves and stir until salt and sugar dissolve. Cover and refrigerate overnight.
• Place buttermilk in a large, shallow bowl. Lift chicken from brine and transfer to buttermilk. In another large, shallow bowl or zip-top bag, stir or shake together flour, 1 tablespoon salt, 1/2 teaspoon pepper, and pinch of cayenne to combine.
• Line a platter with a brown paper bag and place near stove. In a large cast-iron skillet, heat shortening over medium-high until a deep-fry thermometer reads 350 degrees to 375 degrees (a small cube of bread should brown in less than 1 minute). Oil should be deep enough to come halfway up sides of chicken; the level will rise slightly when chicken is added. Beginning with larger pieces, lift chicken from buttermilk, letting excess drip off, and dredge or shake in flour mixture until evenly coated. Shake off excess.
• Working in batches, add chicken, skin side down, to pan (do not crowd pan); reduce heat to medium. Fry until golden brown on both sides and juices run clear when thigh is pierced with a knife (an instant-read thermometer inserted into thickest part of thigh, avoiding bone, should read 165 degrees), 10 to 12 minutes per side.
• Transfer chicken to platter to drain. Season with salt and pepper and let sit 10 minutes. Serve warm or at room temperature.

SOUTHERN SUNDAY CHICKEN

Steps:

• In a large resealable bag, combine the first seven ingredients. Cut chicken pieces into thirds; place in the bag and shake to coat. , In a large nonstick skillet, brown chicken in butter on all sides; remove and keep warm. Add the onion, celery and mushrooms; cook until tender. , Return chicken to the pan; add broth. Cover and simmer for 15 minutes. In a small bowl, whisk flour and milk until smooth. Add to pan; cook and stir for 2 minutes or until thickened and bubbly. Serve with noodles.

SUNDAY CHICKEN DINNER

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil.
• Spread the potatoes and onion into the bottom of the lined baking dish.
• Stir the flour, salt, and pepper together in a shallow bowl. Roll the chicken breasts in the flour mixture, and arrange atop the potatoes and onion.
• Stir the vegetable oil, mushroom soup, and water together in a bowl; pour over the chicken. Sprinkle the Cajun seasoning over the entire dish. Cover the dish with aluminum foil.
• Bake the chicken breasts until no longer pink in the center and the juices run clear, about 2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

"SMELLS LIKE SUNDAY" CHICKEN FRICASSEE WITH MEATBALLS

Steps:

• First of all make the meatballs by combining all the meatball ingredients in a bowl, mixing well.
• Shape mixture into 1 1/2 inch balls and brown in a single layer in the oil, over medium high heat, turning occasionally, until well browned on all sides, about 7 to 8 minutes.
• Alternatively meatballs can be browned in a hot oven (I just spray a baking pan with PAM and brown them for about 10 minutes at 425*C).
• Remove from the skillet and drain on paper towels.
• Wipe the skillet clean.
• Wash chicken and pat dry.
• In a shallow bowl, combine the 3/4 cup flour, seasonings and mix well.
• Dredge the chicken in this mixture to coat, shaking off any excess flour.
• In skillet, heat oil over medium high heat until hot but not smoking.
• Add the chicken and brown on all sides about 4 minutes per side.
• Remove and set aside.
• Pour off the oil from the skillet, leaving only a thin layer.
• Add the chopped onion and saute over medium high heat until tender and lightly browned, about 8 minutes.
• Stir in the 2 tsp flour and mix well.
• Add the stock and wine, stirring gently to blend.
• Cook until thickened.
• Return the chicken and meatballs to skillet.
• Cover and braise over moderate heat, stirring occasionally, for 45 minutes until chicken and meatballs are cooked through.
• Adjust seasoning and serve with rice or little noodles.
• Alternatively, chicken, meatballs and sauce can be layered in a covered casserole and cooked in a slow oven for several hours.

SUNDAY CHICKEN & DRESSING

Steps:

• Preheat oven to 350°F.
• Combine soups and broth in a bowl; set aside.
• Place half of chicken in a lightly greased 13"x9" baking pan; top with half of stuffing and half of soup mixture. Repeat layers, ending with soup mixture.
• Bake for one hour.

SUNDAY ROAST CHICKEN

Steps:

• Combine seasoning mix ingredients in small bowl.
• Melt butter over high heat in skillet. When butter starts to sizzle, add chopped onions and peppers, and 3 tablespoons seasoning mix. Cook until onions are golden brown. Cool.
• Stuff cavity of chicken with cooled vegetables.
• Sprinkle outside of chicken with 1 tablespoon seasoning mix. Rub well.
• Place chicken in large slow cooker.
• Cover. Cook on low 6 hours.
• Empty vegetable stuffing and juices into saucepan. Whisk in flour and 1 cup stock. Cook over high heat until thickened. Add more stock if you prefer a thinner gravy.

SUNDAY FRIED CHICKEN

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. In a shallow bowl, whisk eggs and milk. Dip chicken in egg mixture and shake off excess. Add a few chicken pieces at a time to the bag; seal and shake to coat. , In an electric skillet, heat 1/4 in. of oil to 375°. Fry chicken, a few pieces at a time, for 6-10 minutes on each side or until chicken juices run clear. Drain on paper towels.

SUNDAY DINNER ROAST CHICKEN

Steps:

• Preheat oven to 300 degrees.
• Clean chicken cavity and rinse thoroughly.
• Place in a large roasting pan.
• Place half of chopped onion inside the of the chicken, and other half around chicken as a bed.
• Add chopped potatoes to the bed around the chicken.
• Drizzle olive oil over chicken and vegetables.
• Season entire dish with rosemary, onion powder, salt and pepper.
• Rub herbs into the chicken, evenly coating and pushing some of it under the skin on the breast.
• Bake chicken for approximately 2 hours.
• Rub butter over skin of chicken and bake another few minutes or until chicken is done (perhaps another 1/2 hour).

SUNDAY CHICKEN STEW

Steps:

• In a large shallow dish, combine the flour, salt and pepper; add chicken, a few pieces at a time, and turn to coat. In a large skillet, brown chicken in oil; remove and keep warm. Gradually add broth to the skillet; bring to a boil., In a 5-qt. slow cooker, layer the carrots, celery and onion; sprinkle with rosemary. Add the chicken and hot broth. Cover and cook on low until chicken and vegetables are tender and stew is bubbling, 6-8 hours. , Remove chicken; when cool enough to handle, remove meat from the bones and discard bones. Cut meat into bite-size pieces and return to the slow cooker. Stir in peas. , For dumplings, in a small bowl, combine the flour, baking powder, salt and rosemary. Combine the egg and milk; stir into dry ingredients. Drop by heaping teaspoonfuls onto simmering chicken mixture. Cover and cook on high (do not lift the cover while simmering) for 25-30 minutes or until a toothpick inserted in a dumpling comes out clean.

SUNDAY CHICKEN RICE BAKE

Steps:

• Stir together cream of mushroom soup, milk, dry soup mix, and undrained mushrooms.
• Reserve 1/2 cup of soup mixture and set aside. Stir uncooked rice and vegetables into remaining soup mixture.
• Turn rice mixture into a 13x9 baking dish. Arrange chicken pieces atop.
• Pour reserved soup mixture over chicken. Sprinkle chicken pieces with paprika.
• Cover tightly with foil. Bake at 375 degrees until rice is tender, about 1-1/4 to 1-1/2 hours.

SUNDAY FRIED CHICKEN

Steps:

• Combine all ingredients except chicken and oil. Place about 1 cup flour mixture in a paper or plastic bag. Shake a few chicken pieces in the bag at a time, coating well. On medium-high, heat 1/2 inches of oil in a large skillet. Brown chicken on all sides; remove to a large shallow baking pan. Bake, uncovered, at 350° for 45-60 minutes or until done. Recipe makes enough coating for three chickens. Store unused mixture in an airtight container.