Best Scarborough Fair Chicken Rice Recipes

Scarborough Fair Chicken With White Wine image

Provided by Karen From Colorado

Categories Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts, cut in half
1 head garlic, minced
1 tablespoon fresh parsley, chopped
1/2 teaspoon fresh sage, chopped
1 teaspoon fresh rosemary leaf
1 teaspoon fresh thyme
onion salt (to taste)
black pepper (to taste)
2 cups dry white wine
1 whole lemon, juice of, large fresh

Steps:

Brown chicken and garlic in a small amount oil in a large frying pan.
Sprinkle herbs, onion salt and pepper on top of chicken.
Pour wine over chicken and herbs.
Wash and cut lemon in half.
Squeeze the lemon over the chicken, being careful not to get any seeds into the sauce; add squeezed lemon to the chicken, wine and herbs.
Cover and simmer 20 minutes until the chicken is tender and no longer pink; remove lemon halves and discard.
Serve chicken with a wild rice mixture, spooning the liquid over the the rice.

Scarborough Fair Chicken & Rice image

Provided by Theresa Kailany

Categories Chicken

Time 1h5m

Number Of Ingredients 13

1 chicken, cut into serving pieces
2 can(s) cream of chicken soup
2 can(s) water, (soup cans)
3 c minute rice
2 tsp ground thyme
1 tsp celery seed
1 Tbsp parsley flakes
pinch rosemary
pinch sage, dried
1/2 c chopped green onion
1 tsp salt
1 tsp pepper
1/2 stick butter

Steps:

1. Melt butter in large frying pan and saute chicken pieces til lightly browned. Remove chicken from pan and let pan cool a bit. Then add the soup and whisk in the water as the pan heats up again. Add the spices and bring to a boil. Lower heat and add green onions, stirring occasionally.
2. Place dry rice in large casserole dish and pour soup mixture over and stir to moisten rice. Place chicken pieces over soup/rice mix and bake, covered for 45 minutes.
3. Bake at 375*

Scarborough Fair Roast Chicken image

Provided by BecR2400

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 7

1 (3 1/2-4 lb) organic free-range roasting chickens
3 tablespoons butter, melted
1 bunch herbs (parsley, sage, rosemary and thyme)
1 lemon, quartered
kosher salt
fresh ground black pepper
1/4 cup dry white wine

Steps:

Place the cooking rack about 6 inches from the bottom of the oven, and preheat oven to 425 degrees F.
Remove the chicken giblets, and any feathers or extra fat; rinse the chicken inside and out with cold running water and pat dry.
Generously salt and pepper the chicken, inside and out.
Stuff the cavity with sprigs of parsley, sage, rosemary and thyme, and the quartered lemon.
Place chicken breast side up into a large Dutch oven or Le Creuset pan, tucking legs together (tie legs together with string, if necessary) and tucking the wing tips under the body of the chicken.
Brush outside of chicken with melted butter, drizzle with wine, and sprinkle generously with additional salt and pepper.
Roast the chicken for about 45 minutes, or until chicken is nicely browned.
When chicken has browned, cover loosely with aluminum foil and continue to roast for an additional 25-35 minutes, or until juices run clear when you cut between a leg and thigh.
Remove chicken from oven to a platter and cover with aluminum foil; let rest for 15 minutes.
Before serving, remove the herb stuffing from inside the bird, discard.
Make a gravy from the drippings if desired, and serve with slices of roast chicken, stuffing, seasonal veggies, and mashed potatoes.

Nutrition Facts : Calories 633.8, Fat 47.8, SaturatedFat 15.7, Cholesterol 208.6, Sodium 231.5, Carbohydrate 1.2, Fiber 0.3, Sugar 0.3, Protein 45.6

Chicken Scarborough Fair image

Provided by Gingerbee

Categories Chicken

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 14

4 whole chicken breasts, halved lengthwise
2 cups buttermilk
1/4 cup butter
2 medium onions, sliced thin
4 cloves garlic, sliced thin
4 strips bacon, chopped small
1 teaspoon salt
1 teaspoon pepper
2 cups marsala wine or 2 cups sherry wine
2 tablespoons flour
1 teaspoon Italian parsley (chopped)
1 teaspoon dried sage (powder or crushed leaves)
1 tablespoon dried rosemary (crushed)
1 (4 ounce) package Philadelphia Cream Cheese

Steps:

To prepare chicken: Use a whole breast (1/2 breast per person) with the back removed, split lengthwise at the breast bone.
Remove skin, salt and pepper each piece.
Place in a large bowl.
Add 2 cups buttermilk to tenderize for about an hour.
In a black iron skillet on the stovetop, over medium heat, melt 1/2 stick of butter.
Add onions, garlic and bacon; cook just until onions are translucent about 7 minutes.
Remove from pan and set aside.
Place buttermilk-coated pieces of chicken in hot skillet to quickly get some color.
Remove and repeat with the remaining chicken.
Cook just until pieces have a nice golden brown color, approximately 5 minutes; remove and set aside.
Add wine (sherry) to deglaze the brown bits of chicken flavors from the pan, stirring to loosen.
Let this cook for 5 minutes to burn off the alcohol.
Add onion mixture, parsley, sage, rosemary.
Stir in cream cheese.
Dissolve flour in 1/4 cup of water; add to the sauce.
Cook until just slightly thickened.
Adjust salt and pepper to taste.
Arrange the chicken pieces in a 16" roasting dish and pour the sauce over the chicken.
Cover with aluminum foil and cook in a 350 degree oven for 20 minutes.
It makes an amazing sauce to serve over rice.
**You can substitute the wine or sherry with either apple or orange juice, add slivered almonds or mushrooms for diversity.