Ree Drummond's One-Pan Creamy Lemon Chicken | The Pioneer Woman | Food Network
Ree uses just one pan to make chicken thighs with a zesty, creamy sauce and baby spinach.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Creamy Lemon Chicken
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 25 min
Active: 25 min
Yield: 4 to 6 servings
Ingredients
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
Six 3- to 4-ounce boneless, skinless chicken thighs
3 cloves garlic, minced
1/4 cup white wine
3/4 cup heavy cream
1/2 cup grated Parmesan
1 lemon, zested and juiced, plus lemon slices, for garnish
3 big handfuls spinach (about 3 cups)
Fresh basil, for garnish
Directions
Place the flour in a shallow bowl and season with salt and pepper. Heat a large saute pan over medium-high heat, then add the oil. Dredge the chicken in the flour, shaking off any excess, and place in the hot oil. Cook until golden brown on both sides and cooked through, about 4 minutes per side. Remove the chicken to a plate.
Add the garlic to the pan, carefully add the wine and, using a wooden spoon, scrape the bottom of the pan to release any flavor stuck to the bottom. Add the cream, Parmesan, lemon zest and juice and some salt and pepper. Bring to a simmer and cook until the sauce starts to thicken, about 2 minutes. Add the spinach, stir and return the chicken to the pan. Cook for 1 minute more, until the spinach has wilted. Garnish with basil and lemon slices.
Cook’s Note
Make sure to fully cook the chicken thighs when searing; if they still need to cook at the end, the spinach will get ugly.
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Ree Drummond's Creamy Lemon Chicken | The Pioneer Woman | Food Network
HUSBAND AND WIFE COOKING CHALLENGE // DIY CHOPPED DINNER CHALLENGE // Asian Quinoa Casserole
HUSBAND AND WIFE COOKING CHALLENGE // DIY CHOPPED DINNER CHALLENGE // Asian Quinoa Casserole
Welcome back to my channel! Today I am teaming up with my friend Paige McDivitt to share with you the Husband picks the ingredients dinner challenge!! Both of us sent our husbands to the grocery store with the instructions to pick out any 5 or 6 items of their choice. They brought them home and we were challenged with creating a meal with them on the spot! I think I did pretty well considering this is so outside my comfort zone! I LOVE to cook but am almost always following a recipe (I am a Pinterest addict!). Let me know in the comments what you would have made with these items and don't forget to check out my friend Paige's video to see how she did creating her meal! Don't forget to subscribe and give this video a big thumbs up before you go!
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Hi everyone I'm Carolyn! I'm a mama of two kids (my 3 year old boy and 1 year old girl!) I make a variety of videos about cooking, healthy living, motherhood, and various lifestyle topics. I hope you will consider subscribing and joining my family here at Contemporary Mama!
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The Pioneer Woman Makes Orange Chicken ????Food Network | The Pioneer Woman | Food Network
Ree's Orange Chicken is sooo much better than takeout!
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Get the recipe ►
Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Orange Chicken
RECIPE COURTESY OF REE DRUMMOND
Level: Intermediate
Total: 50 min (includes soaking and cooling times)
Active: 35 min
Yield: 4 servings
Ingredients
Chicken:
2 tablespoons cornstarch
4 egg whites
4 boneless chicken thighs, cut into bite-sized pieces
Sauce:
1/2 cup orange juice (I used Simply Orange)
1 tablespoon soy sauce
1 packed tablespoon brown sugar
1 tablespoon rice wine vinegar
1/4 teaspoon sesame oil
Dash salt
Dash crushed red pepper
1 clove garlic, pressed
A little grated or minced ginger
1 teaspoon cornstarch
Vegetable or peanut oil, for frying
Directions
For the chicken: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.
For the sauce: Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger in a small nonstick skillet and whisk. Heat until bubbling and starting to thicken, about 5 minutes.
Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute.
Heat about 2 inches of vegetable oil in a heavy-bottomed Dutch oven until a deep-fry thermometer inserted in the oil registers 350 degrees F. Carefully drop the chicken into the oil and move it around, flipping gently, until golden, 3 to 4 minutes. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating.
Toss the chicken in the sauce and serve.
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The Pioneer Woman Makes Orange Chicken ????Food Network | The Pioneer Woman | Food Network
His reaction when he sees her FEET for the first time…???? #Shorts
.His reaction when he sees her FEET for the first time…???? #Shorts
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