Help with Chicken Dish for Wedding?

Question

Ok so we need a chicken dish for a summer wedding. I would like it be fruity-either the way its cooked or a sauce to accompany it.

It is to me served as a sit-down meal.

Importantly I do not want it to be 'poncy' or overly-fancy. I like good nice food.

BTW: I hate tomato

Answer 1

Spanish paella would be a wonderful chicken dish for your wedding, you dont need to put all the seafood in it if you dont want to. Its a rustic, Spanish, comfort food I will be serving at a wedding I am cooking for this summer also. Heres a recipe

Dutch oven Paella

½ cup olive oil, divided

12 chicken thighs

3 Tbs. Emeril’s Essence

2 ½ tsp. Kosher salt divided

2 lbs. Spanish chorizo, substitute Mexican Chorizo if not available, diced into1/4” half moons

1 medium onion, chopped

2 cups red bell peppers, chopped, about 2-3 peppers

2 cups green bell peppers, chopped, about 2-3 peppers

4 Tbs. minced garlic

2 tsp. Saffron threads

2 qts. chicken stock

4 cups medium grain rice

2 lbs. jumbo shrimp (shells and tails on, back split)

1 lb. mussels, cleaned and de bearded

1 lb. steamer clams, cleaned

2 ½ cups frozen peas, thawed

In a large mixing bowl or tub season the chicken with 2 Tbs. essence and 2 tsp. salt. Toss the thighs to cover with seasonings. Heat a 20” Cabela’s Dutch oven lid over a checkerboard pattern of briquettes, then add ¼ cup of the olive oil to the lid. Once the oil starts to smoke cook the thighs on each side for 4 minutes per side to sear. Remove the chicken from the lid, and set aside.

Add remaining oil and chorizo and brown, stirring occasionally until well browned, about 7 minutes. Add onions, and peppers and continue cooking until onions are softened, about 5 minutes. Add the rice and sauté 3 minutes, then add garlic and saffron. Spread this mixture evenly across the lid then place the chicken thighs across the top of the mixture in a single layer.

Pour about 1 qt. of the broth into the lid or as much liquid it will hold without over flowing. Cover with bottom and add more broth as needed in 15 to 20 minute intervals, adding as much as possible without over flowing until all the broth is used up.

When the last of the broth is added, place the shrimp, mussels, and clams around the entire dish and cover. Cook 15 minutes, remove cover and sprinkle peas over the top, cover and remove from heat, let rest 7 to 10 minutes before serving. Serve from the lid on a lid trivet in the center of a table.

Serves 8 two b*****s per person, 16 one breast per person.

*NOTE: This recipe may be doubled by cooking in the 20” Dutch oven by using the oven traditionally right-side up.

Answer 2

Good day,

Chicken breast, divan(with broccoli) cordon blu (ham and Swiss cheese) or kebab w/ pineapple and onions and cherry's.  There are wonderful marinades and just serve over wild rice with cranberry's and walnuts.  Good luck

Answer 3

i served this at my room-mates wedding last summer and it was a hit.

mango chicken

-marinate the chicken b*****s overnight in a combination of orange juice, lemon juice, ground pepper and red pepper flakes. this will flavor and tenderize the b*****s.

when ready to cook, remove chicken from marinade. brush with olive oil and grill b*****s.

in a large bowl combine the following

2 cans pineapple (crushed)

1 large can diced mango

1 bunch fresh mint

1 tbsp ref pepper flakes (or  black pepper for a milder taste)

1/4 c. orange marmalade

1/4 champagne (or light beer)

mix well

top each breast with 2 tbsp of the mixture.

Answer 4

CHICKEN MONTMORENCY

4 lb. chicken pieces

1/2 c. flour

1 tsp. salt

1/8 tsp. pepper

2 TB. butter

2 TB. oil

1 small onion, sliced

1/4 c. port or red wine

1 (1 lb.) can pitted dark sweet CHERRIES

1/4 tsp. allspice

1 TB. lemon juice

       Dredge chicken in flour, salt & pepper.  Heat butter & oil in largepan.  Brown chicken on both sides. Remove from pan and drain excess fat.  Add onion & cook until tender.  Add wine and bring to boil, scraping brown spots in bottom of pan.  Return chicken to pan; add syrup from cherries, allspice & lemon juice.  Cover and simmer until chicken is tender (about 30-45 min - turning once or twice).  Add cherries & serve.   Serves 4-6

TROPICAL CHICKEN

1 frying chicken, cut up (or chicken parts)

salt & pepper

1 (20 oz.) can pineapple chunks

1 envelope chicken gravy mix

1/4 c. orange marmalade

1/4 c. dry white wine

paprika

    Arrange chicken, skin side up, in buttered shallow baking pan.  Sprinkle with salt & pepper.  Drain pineapple, reserving liquid.  Scatter pineapple over chicken.  Add enough water to pineapple liquid to make 1 cup.  Combine with gravy mix, marmalade & wine.  Spoon over chicken.  Sprinkle with paprika.  Bake at 400 50-60 min, spooning sauce over chicken occasionally, until it's tender and well browned.

Serves 4-6

Answer 5

This is so good. Peach  Glazed Chicken-- Brush chicken b*****s with melted butter and sprinkle w/salt and pepper. bake 10 mins. at 350. Meanwhile, mix 1/3 c. peach preserves with 1 tsp.balsamic vinegar,1Tbls. spicy brown mustard, and a pinch of dried thyme. Pour over chicken and bake another 15-20 mins. This is easy and serves 6, so adjust to the number you need. Everyone really likes this and it is kind of pretty too. Have a happy life!

Answer 6

Chicken Lemon, I'm sure the place your going to have the wedding at will know how to make it, and give you suggestions.