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How To make Lemon and Garlic Chicken with Spring Market Vegetables
1 whole young chicken
about 3 1/4 to 3
:
1/2 pounds 2 teaspoons sea salt
2 teaspoons freshly ground black pepper
2 tablespoons olive oil
1 large vidalia onion diced
3 cloves garlic :
finely chopped
2 large lemons juice and zest
:
reserved 1/2 cup dry white wine
1 1/2 cups hot chicken stock -- (up to 1)
1/2 pound baby carrots with green tops attached
1/2 pound pencil asparagus
5 tablespoons butter
salt and pepper to taste fresh thyme leaves
Cut the chicken into 1/8-ths, separating the wings, legs, thighs, and breasts, and season the chicken parts with salt and pepper.
Heat the olive oil in a saute pan over medium heat. Add the chicken, skin side down, and brown well before turning to brown the meat side. When the chicken is well browned, add the onions, and cook until golden brown. Add the garlic and cook for 1 minute, add lemon juice and white wine, bring quickly to a boil, reduce heat to a low simmer, cover the pan with a tight fitting lid and cook for 5 to 8 minutes. Add 1 cup of chicken stock and continue to cook, covered, for an additional 15 minutes, or until the chicken is completely cooked. Add additional chicken stock if the pan dries out too quickly.
While the chicken is cooking, peel the carrots and place them in a saucepan with 1/4 cup water and a tablespoon butter. Season with salt and pepper and cook the carrots for 2 to 3 minutes over medium heat and set aside. Wash the asparagus and cut off any woody stem attached. Put the asparagus into a pot with 1/4 cup water and a tablespoon butter and salt and pepper. Cook over low heat for 2 minutes and set aside.
When the chicken is fully cooked, remove from the saute pan and place on a platter. Carefully ladle off any grease that has accumulated on the surface of the stock and swirl in the remaining 3 tablespoons butter to give a smooth silky finish.
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Garlic Lemon Chicken
This recipe is so easy and it makes a perfect meal for any night of the week. Zesty Lemon olive oil, and lots of garlic infuse this dish with loads of flavor that go great over pasta, rice or even fresh steamed veggies. Top this recipe off with a little bit of sheep's milk Romano cheese to really bring a bit of salty bite balance to the tart lemon.
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Garlic Sauce Recipe - Albaik Style Authentic Garlic Sauce
✨Subject: Albaik Garlic Sauce
Ingredients:
Corn Starch 1/3cup
Water 1cup
After making the mixture we will use 70gms of starch
Milk 3/4cup
Lemon Juice 2tbs
Salt 1/2tsp
Garlic 2 cloves
Oil 1cup
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Make Pasta Primavera With Roasted Vegetables And A Garlic Lemon Butter Sauce | WayneBite Video
Pasta primavera is one of those dishes that can vary greatly in terms of the vegetables you choose to include. When I make this dish, the ingredients I use will often depend on what looks good in the produce department or at my local farmers’ market. Fresh really is the key. The fresher the vegetables, the tastier this dish will be. So, here’s a version of the recipe that I did for the video. But, use the vegetables that you like best when you make the dish. The recipe serves 6-8 folks and it’s great to bring to the table family style and just let everyone serve themselves. You can certainly add a bit of spice with red pepper flakes if you like. Let me know how you like it.
Pasta Primavera
serves 6-8
Ingredients
1 Yellow Pepper
1 Zucchini
1 lg Carrot
1 med Red Onion
1 Green Pepper
1 Squash
1 Broccoli Crown
1 Red Pepper
2-3 tbl Olive Oil
1 tbl Italian Seasoning
1 Lemon, zested and juiced
6 cloves Garlic, peeled and minced
6 tbl Butter
1 1/2 tsp Salt
1 tsp Black Pepper
1 pint Grape Tomatoes, split lengthwise
1/3 cu Fresh Basil Chopped
1/3 cu Parmesan Cheese
1 lb Large Penne
1 cu Pasta Water, reserved from boiling your pasta
Additional Parmesan for garnish
Method
Preheat oven to 400˚F. Cut all of the peppers, zucchini, carrots, red onion, and squash into uniform narrow strips. Cut the tops of the broccoli into bite sizes pieces and slice the stem into narrow strips. Arrange everything on a parchment paper lined baking sheet. Pour the olive oil over the vegetables and then toss them so that they all coated with oil. Roast the vegetables in the oven for 15 minutes.
Meanwhile, make the pasta according to package directions. Before draining pasta, reserve 1 cup of the pasta water.
In a very large saucepan, melt the butter over medium high heat. Add garlic and sauté for about 3 minutes. Add lemon zest and lemon juice and continue to sauté for an additional 3 minute until mixture thickens. Add in roasted vegetables and toss to combine. Add in drained cooked pasta and 1 cup of pasta water, and then the parmesan cheese. Stir mixture until well combined and finally add in tomatoes and basil and mix well. Season with salt and pepper and serve. Provide additional parmesan cheese for your guests.
Sauteed Greens with Garlic, Lemon and Chilli
Sauteed Greens with Garlic, Lemon and Chilli
Today's video I'm sharing a very simple but super delicious Sautéed greens recipe. This can be for a side dish, part of a BBQ or even as part of a salad or wrap. I hope you enjoy this and let me know if you make it.
INGREDIENTS:
✔️ 2 handfuls of spinach
✔️2 handfuls of spring greens
✔️1/2 Red onion (you can also use spring onion or a shallot)
✔️ 3 garlic cloves
✔️ Sprinkle of red chilli flakes
✔️1 tbsp of lemon.
✔️1tbsp of vegetable oil
METHOD:
✔️Fry off the onion and garlic for a few minutes in the vegetable oil.
✔️Add the lemon and chilli flakes stir.
✔️Add the greens and stir, cook on low to medium heat for 5 minutes.
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