Re: Rainforest Cafe Tuscan Chicken?
here are a few that I have - and I do have more if you need them -
Tuscan Chicken
2 pounds boneless, skinless chicken thighs
1 1/2 pounds chicken breast tenderloins
Salt and pepper
3 tablespoons extra-virgin olive oil
6 cloves garlic, crushed
3 tablespoons white wine vinegar
2 tablespoons butter
2 shallots, chopped
6 sprigs fresh rosemary, finely chopped
2 tablespoons flour
1 cup dry white wine
2 cups beef broth (yes, beef broth)
Heat a large, deep skillet over medium high heat. Season chicken with salt and pepper. Add 2 tablespoons extra-virgin olive oil, half the chicken pieces, and a couple of crushed cloves of garlic.
Brown chicken 2 minutes on each side and remove from pan. Add remaining oil, another single turn of the pan, remaining chicken pieces and garlic. Brown chicken 2 minutes on each side and remove. Add vinegar to the pan. Let it cook off.
Add butter, shallots, and rosemary to the pan and cook 2 minutes, add flour and cook 1 minute more. Whisk in wine, reduce 1 minute. Whisk in broth and bring liquids up to a bubble. Return chicken to the pan and simmer over moderate heat 7 to 8 minutes to finish cooking chicken through.
Tuscan Chicken
* 1 (10-ounce) skinless, boneless whole marinated chicken breast
***Marinade***
* 1 cup vegetable oil
* 1/2 cup beer
* 1/4 cup white vinegar
* 1 1/2 teaspoon salt
* 3/4 teaspoon pepper
* 1 1/8 teaspoon sugar
* 3/4 teaspoon chopped onion
***
* 2 tablespoons herb butter (see note)
* 1/4 cup sun-dried tomatoes, chopped
* 1 ounce goat cheese
* 1/4 cup loose-packed chopped basil
Directions:
Grill marinated chicken breast until done (internal temperature should register 170 degrees on insta-read thermometer). Place cooked chicken on serving plate. Top with herb butter, sun-dried tomatoes, goat cheese and fresh chopped basil. Serve immediately.
Note: Herb butter is butter that has been seasoned with dried herbs, to taste. When I tested the recipe, I used 2 tablespoons butter and 1/8 teaspoon each of thyme, basil and oregano.
Marinade
Place all ingredients in a bowl and stir to combine. Add chicken and marinate at least 24 hours. Makes about 1 3/4 cups marinade.
Tuscan Grilled Chicken
Marinade:
1/2 cup olive oil
Juice of 2 lemons or limes
3 cloves garlic, flattened
1/8 cup chopped fresh rosemary
1/4 cup chopped fresh Italian parsley
Salt and freshly ground pepper, to taste
Chicken:
2 chickens (3 to 4 pounds each), butterflied and backbone removed
2 to 3 quartered or sliced lemons or limes, for garnish
5 to 6 sprigs of rosemary, for garnish
To grill or roast, combine all of the ingredients for marinade in a medium bowl. Place the chicken in a large bowl, pour marinade over chicken, and cover and refrigerate overnight, turning occasionally. To grill chicken, heat grill to medium-hot. Remove chicken from the marinade and pat dry. Reserve the marinade.
Put chicken on the grill skin side down and place a heavy weight on top of chicken--a cast-iron skillet or a brick wrapped in aluminum foil. Cook for 10 to 12 minutes, basting with reserved marinade. Turn chicken and grill an additional 15 minutes.
To roast chicken, preheat oven to 425 degrees. Remove chicken from marinade and pat dry. Reserve the marinade. Heat one or two cast-iron or other heavy pans until very hot. Place chicken in the heated pan skin side down, and weight chicken with foil-wrapped bricks, heavy cans or another heavy pan. Cook in the oven for 5 to 7 minutes.
Remove the weights and return to the oven for 15 minutes; baste frequently with the reserved marinade. Turn, baste and cook for about 20 minutes more. Check for doneness. The juices should run clear. Serve with lemon or lime slices and rosemary.
TUSCAN COUNTRY CHICKEN
Delicious Tuscan country chicken with lemon and bay leaves.
INGREDIENTS:
* 1 3-4 lb chicken
* 12 fresh bay leaves or 6 dry bay leaves, more to taste
* 1/2 lemon, in two
* 2 cloves garlic, 1 sliced in two
* salt and freshly ground pepper
Large, shallow roasting pan, roasting rack, toothpicks or skewers to secure cavity.
TAKE chicken out of fridge and let stand, covered, for about an hour before cooking.
PREHEAT oven to 400 deg F.
RINSE chicken thoroughly in cold water inside and out.
PLACE quarter lemons, salt, pepper, whole garlic clove and a bay leaf in cavity. Secure shut with a couple of toothpicks or a wooden skewer.
SEPARATE skin from breast. Insert bay leaves into breast between skin and meat.
PLACE 1/2 clove garlic in hollow of thigh.
SALT and pepper front and back of chicken.
PLACE on rack in a shallow pan in preheated oven, adding about 1/4 inch hot water to pan to keep drippings from burning, roast for 1 1/2 hours, adding water occasionally as it evaporates.
REDUCE heat to 350 and cook another 1/4 to an hour till done. Chicken is done when thigh moves back and forth easily, and juices run clear.
REMOVE from oven, place on platter and serve. Best if you let stand for about ten minutes after cooking.
GRAVY: Add 1/2 cup of water to concentrated juices left in pan, scraping with wooden spoon to loosen any sticky bits. Reduce if necessary.
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