whats the absolute best chicken dish one can prepare?

Question

Other than chicken marsala. No right or wrong answers here people.

Answer 1

Roast. Put it in the oven at about 180 c. after 15 minutes, spread it with butter and pop it back in, changing the temp to about 150 c. Slow-roast, basting it regularly (every 20mins or so) until it's done (see instructions on packaging, as it depends on the weight of the chicken). In the meantime, boil some potatoes for 20-30 minutes, drain, cool, use a fork to cross-hatch all over the surface, coat in sunflower oil, and peel and halve some parsnips, coating them in sunflower oil. Put potatoes & parsnips in a roasting dish, and roast at the highest temp your oven will go to. Turn them every 10 minutes or so, until they're crispy and golden, (30-45 minutes) and the parsnips may be done first, in which case, take them out & keep them warm. Serve with broccoli/carrots & a thick gravy. Don't forget to eat the chicken skin first, as it's delicious and buttery!!

Answer 2

well chicken Kiev is pretty good, you know where you make a herb butter freeze it well cut it in slices then wrap a boneless, skinless chicken breast around it and seal it with toothpicks then bake or there is this recipe I overheard someone giving someone else and now use it often. You need only butter, boneless, skinless chicken breasts, and Ritz crackers, though this dish does need to set in refrigerator overnight for best results. Beat the Ritz crackers really well until they are finely broken up like bread crumbs, the amount of Ritz cracker tubes you will need depends on how much chicken your cooking, I use 2 tubes and have a small amount left over. Anyway, put the crumbs in a plastic bag or large bowl melt your butter and pour into a shallow bowl. Have your baking pan ready and first dip a chicken breast in the butter then coat with the cracker crumbs to coat well. Lay in the pan, repeat with remaining chicken.Pour any remaining melted butter over the chicken. Cover well and keep in fridge over night. When ready to prepare, preheat oven to 350 and bake until chicken tests done. This chicken is really moist and oh so good.

Answer 3

I'd say chicken parmesan, you take chicken breast, flatten it out to so it maleable stick a piece of cheese in the centre, wrap the chicken around it, cover the chicken in bread crumbs (italian would be best because of the herbs) and then either bake it with some oil on the bottom of the pan or simply deep fry it. YUM this makes me hungry

Answer 4

In my opinion, Hainanese Chicken Rice. That dish just locks in the juicyness, flavor of the chicken. It requires much time to cook and prepare but the reward is worth it! It is something I tried to learn to cook but when I'm too lazy, I settle with anything I can buy from Chinese restaurants.

It is something the Singaporeans should be proud of. I am not from Singapore but I love it.

Answer 5

Piri-Piri Chicken!!

Roast 6 - 12 fresh red chillies for 10 minutes at 180C. Cool and chop them, then boil them in a saucepan with 1 tbsp garlic, 1 tsp salt flakes, half tsp oregano, half tbsp paprika, 100ml olive oil and 50 ml red wine vinegar.

Then cool it, put it through the blender, marinate chicken portions in it for at least an hour, and then cook your chicken as normal.

Nice and spicy!!

Answer 6

coqauvin that is bread and bake near done chicken parts leg and thighs ok then place in a dish and add 1/2 wine 1/2 chix stock and whole button mushrooms sauteed shallots chopped thyme(fresh)simmer until tender falling off the bone tender....

Answer 7

chicken 65

Answer 8

Chicken alfredo or Chicken parm

Answer 9

Kappsa. It is a spicy chicken and rice. Very good.

Answer 10

McNuggets