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Golden Chicken – Easy Braised Chicken Recipe – Food Wishes ctm magazine
Not all recipes have names. Sometimes you just throw a bunch of stuff together, don’t even consider what it should be called, which is not a problem unless you plan to post it online for millions of people. And, that’s how this delicious dish came to be known as “Golden Chicken.” Enjoy!
For the fully formatted, printable, written recipe, follow this link: https://www.allrecipes.com/recipe/8352963/golden-chicken/
To become a Member of Food Wishes, and read Chef John’s in-depth article about Golden Chicken, follow this link: https://www.youtube.com/channel/UCRIZtPl9nb9RiXc9btSTQNw/join
You can also find more of Chef John’s content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/
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Tell me why the saffron is a game changer here?
That leg could have done with some french trimming. I bet you could take the whole bone out in one go.
This is very similar to my grandmothers recipe for golden chicken, hers includes some champignons, canned seems to duplicate the flavour (she didn’t always share all her secrets) She also casseroled it in the oven rather than stove top, but the cooking time is about the same.
I stumbled on this channel for the food, but I'm thinking about looping it for ASMR. His voice
i cannot recommend this recipe enough. one of the best dishes i've made period– absolutely FANTASTIC.
This turned out ABSOLUTELY delicious. Great recipe!!
Think it would be better with rice.
Hi, new fan here. Worried though: does the famous voice belong to the faceless chef? I do hope so! Love the show. Am eating it all up!
Mike J.
Los Angeles, Ca.
Just bought saffron. This chicken and the ricearoni. Yeah….
Made it tonight. Delicious, as promised. Interestingly, it tasted awful when I first put it together. Way too much vinegar, and way too much heat (one serrano). But as it bubbled away for a bit more than 2 hours, the flavours blended and the end product – fabulous. I haven't experience that before. Magical blending.
I made this last night and it is SO GOOD! I forgot to buy saffron threads, but the good news is that I bought enough ingredients for TWO batches so I'm going to make another batch tonight after I buy the saffron. I am also going to TRIPLE the ingredients for the sauce because DAMN that sauce is the bomb. Grind your own spices if at all possible, it's a real game-changer.
You're the BF Skinner of your Golden Chicken Dinner.
I was having a bad day and this video calmed me right down! Well done, Chef John!
Fabulous Chef John, Thank you very much! 💯!!!
Made this tonight. Fair warning, it is savory as all hell. The spices are also super powerful. When I read the amount of spices I knew immediately it was way too much for the amount of chicken in this recipe, especially when you consider you're going to reduce that liquid quite a bit when you finish. I halved the amount of spices and even then it seems like way too much. It was so potent that I actually ended up having to put a fair amount of sugar into it to even out the savoriness and the intensity of the spices. Don't get me wrong, it's good, but with some tweaks. I feel like if you make this recipe as-is most people aren't going to like it.
lol, this is chicken roganjosh
I would add a cup of rice. I love leg-and-thigh bone-in skin-on chicken! Oh I def prefer jalapeno or pablano to green peppers. Onion, garlic, and jalapeno are MY trinity!
This was terrific, thank you for inventing such a great dish! I modified it a bit by keeping the lid on for longer to retain some sauce, then throwing chopped potatoes in at the last 20 min to create a base that soaked up the terrific sauce, and siding with some buttered garbanzo beans. Was amazing, thank you!
I did this recipe last Saturday. It was incredible. I used 1/2 red bell pepper and one jalapeno I didn't want it to be too spicy hot. But the currants really added that earthy flavor! Great recipe!😛
Looks delicious similar to my Puerto chicken but add rice
OK… made this last week but I was missing a few minor ingredients and it was so delicious. Now I have ALL of the ingredients and trying it again, this time over mashed… So good! It's really the SPICES in that sauce that has everybody raving… truly heaven! Because it's a little work and time intensive, next time I make it, I'll double the recipe. I have a nice big skillet that will hold double the ingredients. I can always freeze half for later. Next time I want to throw in some fresh diced nopales too. I think that might be good. I'm calling it Poulet d'oré just to be a little pretentious…
"You are the Thurston Howell of your Golden Fowl"…. hahaha!
Thurston Howell…THE 3rd!! xD
I have always found browned skin in braised chicken recipes to be a bit too gummy. I am gonna try making some braised chicken thighs this week bone in, skin off, but I plan to dice up the skin and fry it to top and also render out the fat.
This would also be great served over polenta or hominy grits as well.
Instead of mashed potatoes, try "orzo" pasta.
Looks so good.
I just made this today. Broth was amazing.
The spices and techniques are essentially what a lot of Indians use to make Indian chicken curry at home. Only instead of celery and jalapeno, we'd use ginger and garlic, and a whole lot more of the same ground spices.
Hey! What do you know, I have some currants in my cabinet! …. Now all I need to do is buy the rest of the ingredients and I can make this. 😊