i want to cook my wife a sunday dinner, can some1 explain the EASY way to do it plz, preferably chicken. thx?

Answer 1

Easy Chicken and Dumplings

1 whole store-bought pre-cooked roasted chicken (about 2 pounds)
2 tablespoons vegetable oil
1 container (7 ounces) chopped onions
6 cans (14 ounces) low-sodium chicken broth
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon ground pepper
1 container (14 ounces) pre-cut carrot sticks, chopped
1 container (14 ounces) pre-cut celery sticks, chopped
1 roll (16.3 ounces) golden buttermilk biscuit dough
1 can (10.5 ounces) condensed chicken gravy

Remove skin from chicken and shred meat into large pieces. Set aside.

In a small frying pan, add vegetable oil and heat over medium heat. When oil is hot, add chopped onions and saute until soft.

In a large pot or Dutch oven, add broth, poultry seasoning, salt, pepper, carrots, celery, and sauteed onions. Bring to a boil. Reduce to simmer for about 10 minutes to soften vegetables, and then add shredded chicken. Continue to simmer while making dumplings.

While stew is simmering, prepare dumplings. Open can and remove biscuits. On a lightly floured surface, roll each biscuit to 1/4-inch thick. With a knife, cut each biscuit into 4 pie-pieces. Set aside.

Skim surface for any scum that has risen to top. Stir in chicken gravy.

With the stew still simmering over low heat, stir in dumplings a few at a time. Once all dumplings are in to pot, cover with a tight fitting lid and cook for 10 minutes.
Ladle into bowls and serve piping hot.

Answer 2

This is one of the easiest ways to roast a chicken, simply line a roasting tray with foil, drizzle a bit of oil on top of the foil, then place the chicken on the roasting tray.
Add seasoning (if you feel like it), and the cover the chicken with a second piece of foil, wrapping it tightly airtight bubble around the chicken, as this will ensure the chicken gets steam cooked.
About 30 minutes before the chicken is due to come out of the oven, remove the foil that was covering the chicken, as this will allow the chicken to brown.
An average chicken tends to take 90 minutes to cook, but the packaging it comes in will tell you the exact times it takes.

As for doing roast potatoes, just boil the potatoes for 10-15 minutes, then put them in an oiled roasting tray (with the chicken if you like), make sure that the potato's are covered in oil, and roast for 15-20 minutes. This way you should get nice crispy potatoes.

You can boil any other vegetables that you want to serve, and as for making the gravy, you can use the juices from the chicken in making the gravy.

p.s. you really dint need to baste the chicken, i find this to be a waste of time

Answer 3

roast chicken with sticky carrots

2 bunches carrots
1.8kg free-range chicken
1 lemon
head of garlic
1 tsp cumin seeds
1 tsp clear honey
85g butter , softened
1 bunch parsley
1 sprig bay leaves

Heat oven to 200C/fan 180C /gas 6. Trim the leaves off the carrots. Scrub the carrots if muddy, but leave them whole. Tip them into a roasting tray that will be a snug fit for the carrots with the chicken on top. Halve the lemon and finely chop two of the garlic cloves. Squeeze a little lemon juice over the carrots, then toss in the chopped garlic, cumin seeds, honey, half the butter, plenty of pepper and a little salt.
Pick the leaves from the parsley and set aside. Push the parsley stalks, the lemon halves, the remaining garlic and the sprig of bay into the cavity of the chicken and season with plenty of pepper and salt if you want to.
Sit the chicken directly on top of the carrots and smear the remaining butter over the breast. Roast the chicken for 30 mins until starting to brown, then remove from the oven. Lift the chicken onto a board and give the carrots a good stir to make sure they're completely coated in all the juices. Return the chicken to the roasting tray, baste the breast with the juices and continue to roast for a further 40-50 mins until cooked all the way through.
Lift the chicken onto a board and leave to rest for 10 mins. Meanwhile, roughly chop the reserved parsley leaves. A few mins before serving, place the carrots over a low heat until sizzling, then stir the parsley through the carrots. To serve, sit the chicken either back on top or serve the chicken and the carrots separately

Answer 4

You want easy? I've got easy. I like easy. I'm not too great a cook.
This is a Homemade Shake-And-Bake.
For two people probably 4 pieces of chicken, I use thighs cause I like them the best.
Preheat oven to 375 degrees.
In a plastic bag mix:
1/2 cup flour
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/4 teaspoon pepper
Put 1/2 cup of milk in a bowl.
Grease, or spray with Pam, a baking sheet.
Dip chicken in the milk, shake off excess, and add to bag. Shake to coat evenly and put on baking sheet.
Bake 40 minutes, until chicken is tender and the coating is crisp.

Answer 5

There's a recipe on a can of french fried onions in the supermarket that's real easy.
But, here's an easy recipe, too
heat the oven to 350 degrees
Oven baked chicken is easy. Put a 9X13 pan with a half stick of margarine and a quarter cup of oil to heat in the oven. Set your timer for 5 minutes to heat the pan and oil. Get a few pounds of chicken, like chicken breasts. Wash them and dry on paper towels. Season them by placing a
teaspoon of pepper
teaspoon of salt
and a half cup of flour
in a paper bag
place the chicken breasts in the bag with the flour and seasonings and shake to cover the parts of chicken
Put the chicken parts in the hot oil in the pan and place in the oven for 30 minutes
Remove the pan and turn the chicken pieces over
bake for another 30 minutes.
The chicken is done
Thanks

Answer 6

4pm - put the chicken in a roasting tin loosely covered with foil. put it in the oven which has been pre-heated to 160C.

Peel enough potatoes for both of you and slice a parsnip into chunks. Put the potatoes and parsnip into separate pans of slightly salted water

5pm - Baste the chicken and turn on the potatoes and parsnips. Put some dripping (or oil if you prefer but dripping makes better roasties) into a large ovenproof dish and put it in the top of the oven to heat.

When the potatoes and parsnip have come to the boil, turn down to a simmer and leave to simmer for 15 minutes.

5.30(ish) - test the potatoes and parsnip are cooked. If they are pour off the potato water into a jug and reserve. Drain the potatoes and parsnips and chuck them into the hot dripping, turning them over to make sure that they're covered in fat. Put them back in the oven to cook.

Take the foil off the chicken and turn up the oven to about 220C.

Refill the saucepans with slightly salted water and bring to the boil to cook your cabbage/cauli/carrots or whatever veggies you want.

Pour the chicken juices into a shallow pan, mix in a tablespoon of plain flour and add the potato water to make the gravy. Add a little gravy browning to give it the right colour.

When the water is boiling and the potatoes and parsnips are turning brown, chuck your veggies in the water and boil them for about 10 minutes (for cabbage/carrots) or 5 minutes (for cauli/broccoli)

Put the gravy onto the hob and stir until it thickens and boils.

Everything should be cooked by 6pm to serve.

Easy!! it's all in the timing.

Answer 7

Get soame chicken breasts and put them on a pan. Then in a bowl mix 2 tablesoons of mayonaise, 1 heaped teaspoon of dijon mustard, 1 teaspoon of honey (I know it sounds funny, but trust me) and some salt and pepper. Put thickly over the chicken. Cut a medium onion into half moons and put over the chicken. Put in a meduim heat oven until the chicken is cooked and the onions and topping is a bit crispy. While this is happening, steam some broccilli. Serve with crisp French bread, light some candels, and voila!

Answer 8

u want simple...cook rice, instant by the sounds, then place two skinless chicken breasts on the cooked rice. Pour one can of creme of mushroom soup over the chicken then back for about 30 minutes at 350 degrees. You have the meat and the side dish (rice) all in one dish and easy to clean up after. If you really want to kick it up a bit, spinkle some cheese of your liking over it during the last 10 mins...wait for smiles.

Answer 9

You could make breaded chicken, they sell the mix in stores and you just cover the chicken in the mix and cook it for about 20 to 30 minutes. It turns out really good. You can make with with vegtables or another side dish.

Answer 10

put some olive oil in a sauce pan..just enought to cover the bottom. get chicken breast and rub with lemon pepper and Mrs. dash or something of that nature. Put chicken in pan and cover..be sure and wash your hands alot..chicken has lots of germs. turn the chicken about every 8 minutes until it reaches 180 degrees in the center. cut up some different colored bell peppers( green, yellow, red) and let them simmer with the chicken for a few miuntes. serve with wild rice and broccoli. be sure and cook the chicken at medium heat..don't let it burn or stick to the bottom of the pan.....next