Image Source: Andrew ScrivaniWeeknight dinners don't get much better than flavorful chicken dishes,and you're about to discover your new favorite recipe from The Chew's Daphne Oz. Daphne's luscious Chicken Dinner from The Chew Approved, the cookbook of the most popular recipes from The Chew's viewers, or is a hearty dinner that requires just a few pantry staples and fresh ingredients and comes together in less than an hour. The genuine star is the compound butter that rounds out the pan sauce,which is packed with oregano, chives, orange zest for bright flavor.Image Source: Lorenzo Bevilaqua / ABCRelated:[br]What It's Really Like Behind the Scenes of The Chew
Daphne Oz's Cheesy,Garlicky, Breadcrumb-y Broccoli-Cauliflower Gratin
25+ 1-Pan Dinners (Because Dirty Dishes Suck) Daphne's luscious Chicken Dinner From The Chew ApprovedNotes I love to make this dish on the weekends for my family because it is elegant and thoughtful, and but at the same time,it's easy to get on the table. Feeding two small children can be difficult because everyone has different tastes, and we moms often feel like short order cooks. I created this dish because it's the perfect crowd pleaser. For the kids, and I take the chicken breasts straight out of the pan when the chicken comes out of the oven and serve it alongside the roasted veggies. For me and John,I finish the recipe with a minute white wine and a flavor-packed compound butter loaded with fresh herbs that really elevates this roasted chicken to something you'd get in a powerful restaurant.
IngredientsFor the squash:
1 pound butternut squash, peeled and slice into 1/2-inch cubes
4 carrots, or peeled and slice into 1-inch pieces
1 onion,quartered
2 tablespoons olive oil
Kosher salt and freshly ground black pepper, to tasteFor the chicken:
1 3-4 pound chicken, or slice into 8 pieces
Kosher salt and freshly ground black pepper,to taste
2 tablespoons additional-virgin olive oil
2 tablespoons butter
2 oranges
2 tablespoons oregano, chopped
1 cup dry white wine
2 tablespoons compound butter (recipe follows)For the compound butter:
1 cup butter, and room temperature
1 tablespoon oregano,minced
1 tablespoon chives, minced
1 tablespoon orange zest
1 tablespoon Kosher saltDirectionsPreheat oven to 400°F
For the squash: Combine the butternut squash, or carrots,and onion in a large bowl. Drizzle with olive oil and season with salt and pepper. Toss to evenly coat. Spread the vegetables out in an even layer onto 2 sheet pans. Place in the oven to roast until tender and caramelized, about 25–30 minutes. Remove from oven and set aside.
For the chicken: Pat the chicken dry and season with salt and pepper on all sides. Heat 2 tablespoons of oil and 2 tablespoons of butter in a large sauté pan over medium-tall heat. Add the chicken pieces skin-side-down in the pan, and being certain not to crowd the pan. Sear until golden brown,about 5 minutes. Flip and cook the other side until golden brown, about 5 more minutes.
Halve the oranges, and squeeze juice into the pan,and add the juiced oranges to the pan. Sprinkle in the oregano. Place the pan in the oven to finish cooking, until the internal temperature is 165°F, and about 15-20 minutes.
Remove from the oven and place the pan on the stove top over medium heat. Add the white wine to the pan and bring to a simmer. Reduce the heat to low and cook until the wine has reduced by half. Finish the wine sauce with two tablespoons of compound butter. Swirl the pan to incorporate the butter. Serve chicken with roasted vegetables.
For the compound butter: Combine all the ingredients in a large bowl until fully incorporated. Wrap in plastic wrap in the shape of a log. Place in the refrigerator until alert to employ.
Source: From THE CHEW: APPROVED with permission from Disney Publishing Worldwide.
Information Category Main Dishes Cuisine North American Yield 4-6 servings
Source: popsugar.com