Best Chicken David Recipes

HOT CHICKEN SALAD (DAVID LETTERMAN'S MOM'S)

Steps:

• Preheat oven to 350 degrees F.
• Mix all ingredients, except for the topping ingredients, in an 8 inch X 8 Inch square baking dish.
• Top with the cornflake crumbs, using more or less (original recipe didn't give an amount) and dot with butter (use as much as you like since original recipe didn't give an amount).
• Bake for 45 minutes.

BROTHER DAVID'S GRILLED CHICKEN & RIBS

Steps:

• Lightly brush your grill with olive oil and preheat it to approximately 350°F.
• In the meantime, rinse the meat, pat it dry, and season with salt, pepper, and garlic powder. Arrange the chicken and ribs on the grill. Resist turning the meat for at least 5 minutes. This will help it sear nicely. After 5 minutes or so, turn the meat over, sear the other side for 5 more minutes. Turn again, and this time, brush the meat with the barbecue sauce. Then turn again every 5 minutes, repeating the process of brushing the meat with sauce until the chicken and ribs are cooked through and the barbecue sauce begins to caramelize and form a crust on the meat (35 to 40 minutes).
• Serve with more barbecue sauce on the side.

CHICKEN DAVID

Steps:

• Melt 3 tablespoons butter in a large heavy skillet over medium heat. Saute onion until soft and translucent. Stir in mushrooms, garlic, prosciutto and salami. dredge chicken in flour, and place in pan. Season with salt and pepper. Cook chicken 5 minutes on each side. Pour in sherry, and cook until liquid is reduced by half. Stir in chicken broth, cream and marinara. Simmer until sauce is reduced to your preferred consistency. Stir in 1 tablespoon butter, and sprinkle with parsley.

DAVID'S CHICKEN-FRIED STEAK WITH REDEYE GRAVY

Steps:

• Place steaks between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using flat side of a meat mallet.
• Lightly pound steak, using textured side of meat mallet.
• Wrap tightly with plastic wrap, and chill 1hour.
• Combine flour and next 3 ingredients in a bowl.
• Wish together eggs and next 2 ingredients in a separate bowl.
• Sprinkle both sides of steaks with salt and black pepper.
• Dip steaks in egg mixture, and dredge in flour mixture, shaking off excess.
• Repeat procedure two more times.
• Fry steaks, 1 at a time, in hot oil in a nonstick skillet over med-high heat 4-6 minutes on each side or until golden.
• Drain on a wire rack in a jelly-roll pan.
• Serve with Redeye Gravy--melt butter in a large saucepan over medium heat; add bacon and cook, stirring occasionally 5-7 minutes or until done.
• Add ham and next 3 ingredients; saute 3-4 minutes or until onion is translucent.
• Decrease heat to med-low; add flour.
• Cook, stirring constantly, 3-5 minutes or until golden brown.
• Slowly whisk in milk and next 2 ingredients; bring to a boil over high heat, stirring occasionally.
• Decrease heat to low.
• Simmer, stirring often, 14-18 minutes or until thickened.
• Remove from heat; stir in chives and pepper.

DAVID LIEDERMAN'S ROAST CHICKEN AND VEGETABLES

Steps:

• Wash and dry the chicken well. In a shallow dish big enough to hold the chicken, combine the olive oil, garlic and thyme. Add the chicken and baste with the oil, garlic and thyme. Cover and refrigerate for at least 3 hours, and up to 24 hours, basting occasionally and turning to marinate evenly.
• Ten minutes before cooking, preheat the oven to 450 degrees and remove the chicken from the refrigerator. Pour the marinade in a large cast-iron pan. Line the bottom of the pan with the carrot slices. Season the chicken inside and out with the salt and pepper and place on top of the carrots. Strew the onions and potatoes around the chicken. Place the pan in the oven and roast for 50 to 55 minutes, or until a meat thermometer reaches between 158 and 160 degrees when inserted in the thigh. Remove from the oven and allow the chicken to rest for 5 minutes before serving.

CHICKEN CASSEROLE DAVID HOGAN

Steps:

• Boil chicken breasts until done. Using broth, add water to make 2 ½ cups. Bring to boil. Add rice and simmer until water is absorbed or about 20 minutes. Add celery for the last few minutes. Add shredded chicken, soups, mayonnaise, and onion with the rice. Pour into a greased 9 x 13" pan. Sprinkle with corn flakes, mixed with melted butter. Bake at 350º for one hour. Serves 16.

DAVID'S CHICKEN AND SAUSAGE GUMBO

Steps:

• Boil the chicken in a large pot and fill with hot water. Add the bay leaves to water and slow boil about 45 minutes. This creates your stock for the Gumbo. After done allow to cool about 15 minutes then remove chicken from pot. Strain off floating fat. Take chicken and remove all of the meat from the whole bird. Take all of the meat and rough chop into large bite sized pieces. Set pot of broth to the side. Remove the bay leaves.
• In another pot put in the roux and bring to a hot temp where it's hot like it was when you were making it. Or make at this time and when it gets to a very dark Coke color then add all of your chopped veggies (Holy Trinity) add the rest of the seasonings to the roux and stir until veggies are soft and the onion starts to turn clear.
• Once your pot with the veggies and seasoning are ready put in the chicken meat and sausage. Continue to stir for about 10 minutes to make sure mixed well and all is hot and simmering. Then start adding the stock. Put in a cup first and stir, you will notice that this becomes thick. After this is done start adding enough stock to cover the contents by about an inch or so. You don't want this too watered down. You want to have a chunky quality to your Gumbo. Continue to simmer for about an hour. You will get evaporation so continue to add a cup of stock as needed.

ST DAVID'S LEEK & CHICKEN HOTPOT

Steps:

• Cook the veg: Toss the potatoes, leeks and carrots together in a shallow microwave-safe dish with some salt and pepper. Pour over the stock. Cover the dish with cling film and pierce a few times with the point of a knife. Cook on High for 10 minutes until the potatoes are just starting to become tender.
• Cook the chicken: Remove the dish from the microwave, peel off the cling film and stir in the chicken. Cover the dish with fresh cling film and pierce again, then cook on High for 6 minutes or until the chicken is cooked and succulent.
• Finish the dish: Remove the dish from the microwave, uncover and stir in the cream and parsley plus black pepper to taste. Serve straight from the dish, with bread to mop up the juices.

ST DAVID'S CHICKEN

Steps:

• Remove all fat from bacon and cut into pieces Trim leek (take off outer part and cut off the top leaving about 1" of dark green) Slice leek If using bouillon cube for stock, make it now and then add the honey to it Melt butter in large frying pan Brown chicken and bacon for 10 minutes on medium heat, turning frequently Add leeks, salt and pepper, honey and stock Reduce heat and simmer for 15-20 minutes until chicken is cooked Stir in fresh parsley last thing If using dried parsley, stir in when seasoning with salt and pepper Serve with boiled new potatoes

UNCLE DAVID'S CHICKEN CUTLETS

Steps:

• Spread oil in skillet and heat. The oil must be hot.
• Lay out the chicken cutlets on wax paper.
• Dip each one in egg, then coat both sides with breadcrumbs.
• When oil is hot, drop cutlets in skillet.
• Cook until brown on both sides. To check for "done-ness," cut open the chicken to make sure that the meat inside is cooked.
• Enjoy!

CHICKEN DAVID RECIPE

Steps:

• melt 3 tbsp butter in a large heavy skillet over medium heat. Saute onion until soft and translucent. stir in mushrooms, garlic and prosciutto. Dredge chicken in flour and place in pan. Season with salt and pepper. Cook chicken 5 minutes on each side. Pour in sherry, and cook until liquid is reduced by half. Stir in chicken broth, cream and marinara. simmer until sauce is reduced to your prefered consistency. Stir in 1 tbsp butter and sprinkle with parsley

CHICKEN & DUMPLINS - DAVID VENABLE

Steps:

• In a large skillet, sauté the chicken pieces in olive oil until brown on both sides, about 3-4 minutes on each side.
• Put all the ingredients, except the biscuits, in a 6-qt slow cooker and cover. Cook on high for 4-5 hours.
• While the chicken and vegetables are cooking, prepare the dumplings. Mix the baking mix and milk together and form into 1'' balls; set aside.
• Remove the chicken and bay leaf from the vessel. Discard any leftover bones and skin. Cut the large pieces of chicken meat into bite-size pieces.
• Put the chicken back into the slow cooker and drop in the biscuit dough. Cover and cook on high for another 30 minutes.

DAVID'S SOUTHERN FRIED CHICKEN

Steps:

• Bring oil or lard to temperature. I like to fry between 275 and 325. If your oil gets too hot you can burn your chicken when it's sitting on the bottom of the fryer.
• While oil is coming up to temp take two or three eggs in a bowl add milk enough to make a wash. Add all of your seasonings to this and mix well. How much seasoning? Well that depends as I don't measure any of this. I sprinkle a bit of each that I'm using on both sides of the chicken, add some of each in the egg wash and to the flour. If you don't do this your finished chicken will be very bland.
• I use a gallon ziploc bag for my flour seasoning mixture. Add the flour about half a ziploc bag will do. Then generously sprinkle some of each of the seasonings you are going to be using into the bag. Zip shut and shake to mix all seasonings with the flour.
• And as stated above season the chicken. Now you can place in a large bowl your egg wash and chicken and mix until all chicken is coated with the wash.
• Take one or two pieces of chicken and allow to drip into the egg wash and after the access is off drop them into the ziploc bag. Close the bag and shake coating the chicken with the flour/seasoning mix until you've floured all of your chicken pieces.
• Gently drop into the hot oil and fry for 13 minutes at the 300 or so temperature. Like I said earlier you want to watch for burning of the pieces that are sitting at the bottom of the fryer so turn pieces every two minutes until they are somewhat floating. I vary fry time depending on how large the pieces of chicken are but usually no less than 12 minutes and not more than 15 at 300.