5 Simple Barefoot Contessa Chicken Divan Recipes
Here, you’ll discover a curated collection of our favorite Barefoot Contessa Chicken dishes, with options to filter by cooking time, calorie count, or even just visual appeal. A lot of my friends consider this to be one of the best recipes ever since it can be made for a crowd with no work and is delicious both on its own and as a complement to other foods. Enjoy your meal!
1.Barefoot Contessa Chicken Divan Recipe
Barefoot Contessa Chicken Divan Recipe
Ingredients
- 5 tablespoons Unsalted butter
- 1 large head about 5 cups Broccoli (cut into 1- to 2-inch florets, tender stems peeled and cut into 1/2-inch slices)
- 1 tablespoon Fresh sage chopped
- 5 tablespoons All-purpose flour
- 3 tablespoons Dry sherry
- 1 cup Chicken broth low-sodium
- 1 cup Milk
- 1 cup Heavy cream
- 1 pinch Freshly grated nutmeg
- 1 bunch Scallions chopped
- 1 1/2 cups Gruyere cheese shredded
- 3 1/2 pound Cooked chicken boneless and skinless
- 1/2 cup Sliced or slivered almonds toasted
- 1/2 cup Parmesan cheese grated
- 1/4 cup Breadcrumbs
- Kosher salt to taste
- Freshly ground pepper to taste
Instructions
- Put the oven on to a temperature of 400 degrees Fahrenheit. Spread butter all over the bottom of a small casserole dish that holds 3 quarts.
- Bring the water that has been salted to a boil in a big saucepan. Broccoli should be cooked until it turns a vibrant green color and is almost completely soft. Take off the heat, let it cool under running cold water, and then pat it dry. Set aside.
- To make the sauce, start by melting 4 tablespoons of butter in a large saucepan set over medium heat. After the butter has melted and been bubbling for a minute, sprinkle the flour and sage over the mixture.
- The roux should be whisked constantly for about two to three minutes, but it should not be allowed to brown. Reduce the volume of the sherry by giving it roughly a minute's worth of constant stirring.
- Mix in one cup of broth, one cup of heavy cream, one cup of milk, one teaspoon of nutmeg, and season with salt and pepper to taste. The mixture should be brought to a simmer within six to seven minutes, and any lumps should be removed with a whisk.
- Remove the onions and Gruyere from the sauce once you have stirred it until the cheese and the scallions have melted.
- Mix the sauce, broccoli, chicken, and almonds in a large bowl and stir to combine. The mixture should then be transferred to a casserole dish.
- Put one tablespoon of butter in a small bowl, then add the grated Parmesan and breadcrumbs, and whisk to blend everything. The mixture should be poured over the casserole dish.
- Put the casserole dish in the oven and bake it for about half an hour, or until the top is browned and the contents are bubbling.
- It's time to serve the Barefoot Contessa Chicken Divan. You are free to serve it with any of your preferred accompaniments.
Nutrition Facts
4 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 1,550 | |
| % Daily Value* | ||
| Total Fat 94 g | 145 % | |
| Saturated Fat 45 g | 223 % | |
| Trans Fat 1 g | ||
| Cholesterol 492 mg | 164 % | |
| Sodium 1,979 mg | 82 % | |
| Total Carbohydrate 36 g | 12 % | |
| Dietary Fiber 7 g | 30 % | |
| Total Sugars 10 g | ||
| Includes – Added Sugars | ||
| Protein 134 g | 269 % | |
| Vitamin D 2 Вµg | 12 % |
|---|---|
| Calcium 1,052 mg | 105 % |
| Iron 9 mg | 48 % |
| Potassium 1,784 mg | 38 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: high Fiber * low Carb * egg Free * peanut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free
| Fat | 94 g | 145 % |
|---|---|---|
| Saturated | 45 g | 223 % |
| Trans | 1 g | – |
| Monounsaturated | 32 g | – |
| Polyunsaturated | 11 g | – |
| Carbs | 36 g | 12 % |
| Fiber | 7 g | 30 % |
| Total Sugars | 10 g | – |
| Added Sugars | – | – |
| Protein | 134 g | 269 % |
| Cholesterol | 492 mg | 164 % |
| Sodium | 1,979 mg | 82 % |
| Calcium | 1,052 mg | 105 % |
| Magnesium | 207 mg | 49 % |
| Potassium | 1,784 mg | 38 % |
| Iron | 9 mg | 48 % |
| Zinc | 10 mg | 93 % |
| Phosphorus | 1,478 mg | 211 % |
| Vitamin A | 671 Вµg | 75 % |
| Vitamin C | 108 mg | 120 % |
| Thiamin (B1) | 1 mg | 53 % |
| Riboflavin (B2) | 1 mg | 108 % |
| Niacin (B3) | 35 mg | 219 % |
| Vitamin B6 | 2 mg | 159 % |
| Folate (Equivalent) | 176 Вµg | 44 % |
| Folate (Food) | 141 Вµg | – |
| Vitamin B12 | 3 Вµg | 108 % |
| Vitamin D | 2 Вµg | 12 % |
| Vitamin E | 6 mg | 40 % |
| Vitamin K | 218 Вµg | 182 % |
Source: https://jangorecipes.com/barefoot-contessa-chicken-divan-recipe/
Also interesting about Barefoot Contessa Chicken Divan:
What does Ina Garten serve with her lemon chicken?
The heck is this, anyway? Ina Garten’s Lemon Chicken is a great option for a low-maintenance main dish that can be prepared in advance or within the hour before dinner is served. It’s just what you need to unwind after a hard day at the office; it’s rustic, comfortable, and cozy. Dot it with greens or serve the greens on the side.
Is it better to bake chicken at 350 or 400?
Chicken breasts baked at 400 degrees Fahrenheit will get more color and be done in less minutes than those baked at 350 degrees Fahrenheit.
2.Barefoot Contessa Chicken Chili Recipe
Barefoot Contessa Chicken Chili Recipe
Ingredients
- 3 large White Onions chopped
- 1/8 cup Olive Oil plus extra for chicken
- 2 cloves Garlic minced
- 2 large Red Bell Peppers cored, seeded, and large-diced
- 2 peppers Yellow Sweet Peppers cored, seeded, and large-diced
- 1 teaspoon Red Chili Powder
- 1 teaspoon Ground Cumin
- 1/4 teaspoon Crushed Red Pepper
- 1/4 teaspoon Ground Cayenne Pepper
- 2 teaspoons Kosher Salt plus more for chicken
- 2 28- ounce cans Diced Tomatoes undrained
- 1/4 cup Fresh Basil minced
- large Chicken Breast bone in, skin on
- Black Pepper
Instructions
- Cook the onions in the oil for 10 to 15 minutes while the heat is set to medium-low.
- After one minute, add the garlic and continue to simmer.
- The next step is to add the red bell peppers, chili powder, cumin, cayenne pepper, and flakes of red pepper. Continue to cook for one more minute.
- Crush the tomatoes by hand or use a food processor equipped with a steel blade to do it in batches (pulse a few times). Combine in the saucepan along with the basil.
- Bring to a boil, then immediately decrease the heat to low, cover, and continue to simmer for thirty minutes while stirring regularly.
- Turn the temperature up to 350 degrees.
- Olive oil should be rubbed onto chicken breasts before placing them on a baking pan. A generous amount of salt and pepper should be sprinkled on top.
- Cook the chicken in the oven for 35 to 40 minutes, or until it is no longer pink inside. Let it cool a bit.
- Remove the flesh from the bones and skin, then chop it into chunks measuring three quarters of an inch.
- Add it to the chili, then continue cooking it for another 20 minutes with the lid off.
- You may serve the dish with the toppings on top, or you can chill it and then gently reheat it before serving.
Nutrition Facts
6 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 149 | |
| % Daily Value* | ||
| Total Fat 6 g | 9 % | |
| Saturated Fat 1 g | 4 % | |
| Trans Fat 0 g | ||
| Cholesterol 0 mg | 0 % | |
| Sodium 674 mg | 28 % | |
| Total Carbohydrate 24 g | 8 % | |
| Dietary Fiber 9 g | 36 % | |
| Total Sugars 14 g | ||
| Includes – Added Sugars | ||
| Protein 4 g | 8 % | |
| Vitamin D 0 Вµg | 0 % |
|---|---|
| Calcium 126 mg | 13 % |
| Iron 3 mg | 14 % |
| Potassium 857 mg | 18 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: high Fiber * mediterranean * dairy Free * gluten Free * wheat Free * egg Free * milk Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free * kosher
| Fat | 6 g | 9 % |
|---|---|---|
| Saturated | 1 g | 4 % |
| Trans | 0 g | – |
| Monounsaturated | 3 g | – |
| Polyunsaturated | 1 g | – |
| Carbs | 24 g | 8 % |
| Fiber | 9 g | 36 % |
| Total Sugars | 14 g | – |
| Added Sugars | – | – |
| Protein | 4 g | 8 % |
| Cholesterol | 0 mg | 0 % |
| Sodium | 674 mg | 28 % |
| Calcium | 126 mg | 13 % |
| Magnesium | 51 mg | 12 % |
| Potassium | 857 mg | 18 % |
| Iron | 3 mg | 14 % |
| Zinc | 1 mg | 7 % |
| Phosphorus | 99 mg | 14 % |
| Vitamin A | 219 Вµg | 24 % |
| Vitamin C | 160 mg | 178 % |
| Thiamin (B1) | 2 mg | 135 % |
| Riboflavin (B2) | 0 mg | 20 % |
| Niacin (B3) | 3 mg | 19 % |
| Vitamin B6 | 1 mg | 53 % |
| Folate (Equivalent) | 80 Вµg | 20 % |
| Folate (Food) | 80 Вµg | – |
| Vitamin B12 | 0 Вµg | 0 % |
| Vitamin D | 0 Вµg | 0 % |
| Vitamin E | 4 mg | 26 % |
| Vitamin K | 22 Вµg | 19 % |
Source: https://www.foodfanatic.com/recipes/barefoot-contessa-chicken-chili-recipe/
Also interesting about Barefoot Contessa Chicken Divan:
How do I make the perfect chicken breast crust?
If you want the perfect “crust” on your boneless, skinless chicken breast, do this:
Sear the chicken breasts for approximately five minutes, without moving them, until a good crust forms. Invert and pop the pan into the oven. Continue roasting for another 6-10 minutes, or until meat is just done.
How long should you marinate chicken?
Marinating chicken for 5-6 hours will provide the finest flavor and texture, but even 10 minutes will add some flavor to the skin. For the best results, limit acid-free marinades to no more than 24 hours.
3.Barefoot Contessa’s Chicken Piccata Recipe
Barefoot Contessa's Chicken Piccata Recipe
Ingredients
- 4-5 Thin Sliced Skinless & Boneless Chicken Breast
- 1/2 Cup Flour
- 1 TSP Salt divided in half
- 1/2 TSP Black Pepper divided in half
- 1 Extra Large Egg
- 1 TBSP olive oil
- 3 TBSP Unsalted Butter room temperature
- 3/4 Cups Seasoned Bread Crumbs
- 1/2 Cups White Wine
- 1/2 TBSP water
- 1/4 Cup Freshly Squeezed Lemon Juice About 1 Lemon
- Lemon Halves Reserved For sauce and garnish
- Fresh Chopped Parsley for garnish
Instructions
- Turn the oven temperature up to 400 degrees. Prepare a baking sheet by lining it with parchment paper.
- Wrap a piece of plastic wrap over each piece of chicken. Check to see that they are protected on both the bottom and the top.
- Pound the chicken until it is approximately a quarter of an inch thick.
- On both sides of the chicken breast, season it with a pinch each of salt and pepper.
- Flour, half a teaspoon of salt, and a quarter of a teaspoon of pepper should be combined in a basin that is shallow and medium in size.
- Combine the water and egg in a separate, shallow basin and whisk them together.
- In a separate dish, assemble the bread crumbs.
- First, coat each chicken breast in the flour mixture, then go on to the egg mixture, and finally finish with the breadcrumb mixture.
- Position the chicken on the platter.
- In a large sauté pan, bring one tablespoon's worth of olive oil up to temperature over medium-medium low heat.
- After adding the chicken, fry it for about two minutes per side.
- As the chicken is cooked, transfer it to a baking sheet that has been lined.
- Bake the chicken for five to ten minutes after placing it in an oven that has been prepared.
- To pass the time in the interim, you should prepare your sauce.
- Melt one tablespoon of butter in the same sauté pan, then add lemon juice, the retained halves of one lemon, half a teaspoon of salt, and a quarter of a teaspoon of pepper. Wipe away any remaining oil with a paper towel before proceeding.
- Bring to a boil over high heat for around two minutes.
- Remove the pan from the heat and add the remaining butter to the sauce pan. While stirring the butter in the sauce, make sure it melts fully.
- Apply a generous amount of the sauce to each chicken breast.
- Add some freshly cut parsley and lemon halves as a garnish before serving.
- Enjoy!
Nutrition Facts
2 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 922 | |
| % Daily Value* | ||
| Total Fat 47 g | 73 % | |
| Saturated Fat 19 g | 93 % | |
| Trans Fat 1 g | ||
| Cholesterol 275 mg | 92 % | |
| Sodium 971 mg | 40 % | |
| Total Carbohydrate 58 g | 19 % | |
| Dietary Fiber 4 g | 15 % | |
| Total Sugars 4 g | ||
| Includes – Added Sugars | ||
| Protein 54 g | 107 % | |
| Vitamin D 2 Вµg | 11 % |
|---|---|
| Calcium 143 mg | 14 % |
| Iron 5 mg | 28 % |
| Potassium 698 mg | 15 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free
| Fat | 47 g | 73 % |
|---|---|---|
| Saturated | 19 g | 93 % |
| Trans | 1 g | – |
| Monounsaturated | 18 g | – |
| Polyunsaturated | 7 g | – |
| Carbs | 58 g | 19 % |
| Fiber | 4 g | 15 % |
| Total Sugars | 4 g | – |
| Added Sugars | – | – |
| Protein | 54 g | 107 % |
| Cholesterol | 275 mg | 92 % |
| Sodium | 971 mg | 40 % |
| Calcium | 143 mg | 14 % |
| Magnesium | 88 mg | 21 % |
| Potassium | 698 mg | 15 % |
| Iron | 5 mg | 28 % |
| Zinc | 3 mg | 26 % |
| Phosphorus | 520 mg | 74 % |
| Vitamin A | 255 Вµg | 28 % |
| Vitamin C | 20 mg | 22 % |
| Thiamin (B1) | 1 mg | 49 % |
| Riboflavin (B2) | 0 mg | 38 % |
| Niacin (B3) | 23 mg | 142 % |
| Vitamin B6 | 1 mg | 93 % |
| Folate (Equivalent) | 106 Вµg | 27 % |
| Folate (Food) | 50 Вµg | – |
| Vitamin B12 | 1 Вµg | 46 % |
| Vitamin D | 2 Вµg | 11 % |
| Vitamin E | 2 mg | 16 % |
| Vitamin K | 78 Вµg | 65 % |
Source: https://thehungrylyoness.com/barefoot-contessas-chicken-piccata-recipe/
Also interesting about Barefoot Contessa Chicken Divan:
How long do you cook chicken breast in the oven?
Large, boneless, skinless chicken breasts will need 20 to 30 minutes in an oven preheated at 375 degrees F to cook through.
Large bone-in, skin-on chicken breasts will take 35 to 40 minutes in an oven preheated to 375 degrees F.
Should you bake chicken covered or uncovered?
While baking chicken, you should never bother about covering it. Your chicken will cook without further intervention from you once it has been placed in the oven. Then, if you’re feeling very ambitious, you may prepare a no-cook appetizer, side dish, or dessert. To what extent did you find this article useful?
4.Chicken Divan
Chicken Divan
Ingredients
- 1 bunch broccoli 1 1/2 pounds, cut into florets (about 5 cups)
- Kosher salt and freshly ground pepper
- 4 tablespoons unsalted butter plus 2 tablespoons melted
- 1 1/2 pounds boneless skinless chicken breast, cut crosswise into 1/2-inch-thick strips
- 1 small onion finely chopped (1 cup)
- 8 ounces cremini mushrooms sliced (about 2 1/2 cups)
- 3 tablespoons unbleached all-purpose flour
- 3 cups whole milk room temperature
- 9 ounces shredded medium-sharp cheddar 3 cups
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/8 teaspoon cayenne pepper
- 1/2 cup sour cream
- 1 cup panko breadcrumbs
Instructions
- Step 1
- Bring the temperature in the oven up to 400 degrees. After bringing a half cup of water to a boil in a big pan with straight sides and maintaining a medium-high heat, add a pinch of salt and the broccoli to the boiling water. Approximately six minutes later, after covering the pan and lowering the heat to medium-low, the vegetables should be soft crisp. After it has been well drained, put the ingredients to a large dish and set them aside. Wipe out skillet.
- Step 2
- Chicken should be dried off well before being seasoned with salt and pepper. Over medium-high heat, the butter should be melted in the amount of 2 teaspoons. About four minutes later, add half of the chicken and cook it while flipping it over once, until it is browned on both sides and cooked through. Place on a plate once it has been transferred. Continue in this manner with the remaining chicken, and then set it aside.
- Step 3 3. In the same skillet, heat two tablespoons of butter, and then add the onion and the mushrooms. Cook for 6 to 7 minutes, tossing the mixture regularly, until the vegetables are soft and beginning to brown. After adding the flour, continue cooking for another thirty seconds while stirring. After adding the milk in a slow and steady stream, decrease the heat to medium and continue to cook the mixture while stirring constantly for approximately nine minutes, or until it is thick enough to coat the back of a spoon. Add 2 cups of grated cheese, 1 tablespoon of Dijon mustard, 1 tablespoon of Worcestershire sauce, and 1 teaspoon of cayenne pepper, and mix until blended. Salt and pepper should be used as seasonings. To the bowl containing the broccoli, add the cheese sauce, and then, after adding the chicken and any fluids that have gathered, mix everything well. Move the mixture into a baking dish that has a capacity of 2 1/2 quarts.
- Panko, the remaining one cup of cheese, and two teaspoons of melted butter should be mixed together in a small basin. The chicken and broccoli combination should be sprinkled with the seasoning. Bake for approximately 20 to 25 minutes, or until bubbling and golden brown. After waiting for it to cool for 15 minutes, serve it over rice or noodles.
Nutrition Facts
6 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 677 | |
| % Daily Value* | ||
| Total Fat 42 g | 64 % | |
| Saturated Fat 23 g | 114 % | |
| Trans Fat 1 g | ||
| Cholesterol 193 mg | 64 % | |
| Sodium 1,102 mg | 46 % | |
| Total Carbohydrate 26 g | 9 % | |
| Dietary Fiber 3 g | 13 % | |
| Total Sugars 10 g | ||
| Includes – Added Sugars | ||
| Protein 50 g | 101 % | |
| Vitamin D 2 Вµg | 15 % |
|---|---|
| Calcium 686 mg | 69 % |
| Iron 2 mg | 10 % |
| Potassium 1,054 mg | 22 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: low Carb * egg Free * peanut Free * tree Nut Free * soy Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free
| Fat | 42 g | 64 % |
|---|---|---|
| Saturated | 23 g | 114 % |
| Trans | 1 g | – |
| Monounsaturated | 10 g | – |
| Polyunsaturated | 2 g | – |
| Carbs | 26 g | 9 % |
| Fiber | 3 g | 13 % |
| Total Sugars | 10 g | – |
| Added Sugars | – | – |
| Protein | 50 g | 101 % |
| Cholesterol | 193 mg | 64 % |
| Sodium | 1,102 mg | 46 % |
| Calcium | 686 mg | 69 % |
| Magnesium | 89 mg | 21 % |
| Potassium | 1,054 mg | 22 % |
| Iron | 2 mg | 10 % |
| Zinc | 4 mg | 39 % |
| Phosphorus | 781 mg | 112 % |
| Vitamin A | 361 Вµg | 40 % |
| Vitamin C | 69 mg | 77 % |
| Thiamin (B1) | 0 mg | 26 % |
| Riboflavin (B2) | 1 mg | 77 % |
| Niacin (B3) | 13 mg | 81 % |
| Vitamin B6 | 1 mg | 92 % |
| Folate (Equivalent) | 106 Вµg | 26 % |
| Folate (Food) | 95 Вµg | – |
| Vitamin B12 | 1 Вµg | 61 % |
| Vitamin D | 2 Вµg | 15 % |
| Vitamin E | 2 mg | 15 % |
| Vitamin K | 83 Вµg | 69 % |
Source: https://www.marthastewart.com/1527415/chicken-divan
Also interesting about Barefoot Contessa Chicken Divan:
How do you keep chicken from drying out in the oven?
You should begin by brining the chicken for 20 to 30 minutes in a combination of water and a few teaspoons of salt. Doing so will enhance the chicken’s inherent taste and moisture, creating a juicy and tender meal. This is the one and only way to guarantee juicy, tender chicken.
How long should I bake chicken on 400?
In a 400 degree oven, chicken breasts need to roast for 20-25 minutes. In this way, you can be certain that the chicken will be fully cooked and moist. The thickness and size of the chicken breast will determine how long it takes to cook. When an instant-read thermometer registers an internal temperature of 165 degrees, a chicken breast is finished cooking.
5.The Barefoot Contessa’s Buttermilk Fried Chicken
The Barefoot Contessa’s Buttermilk Fried Chicken
Ingredients
- 2 cups buttermilk shaken
- 1 shallot peeled, halved lengthwise, and thinly sliced crosswise
- 2 garlic cloves smashed
- 1 jalapeño pepper with seeds, halved lengthwise
- Kosher salt and freshly ground black pepper
- 3 boneless chicken breasts
- 3 ½ cups all-purpose flour
- 4 tsp baking powder
- 2 ½ tsp smoked Spanish paprika
- 1 tsp cayenne pepper
- 1 tsp celery salt
- 2 48-oz bottles canola oil
- Bunch of parsley for garnish
Instructions
- To make the marinade, place the buttermilk, shallot, garlic, jalapeo, two teaspoons of salt, and one teaspoon of black pepper in a medium bowl and whisk until combined.
- Pound the chicken breasts with a rolling pin or a meat mallet until they reach an equal thickness of half an inch while they are sandwiched between two pieces of parchment paper. You should now have two pieces of chicken that are around the same size if you cut each chicken breast in half lengthwise.
- After adding the chicken to the marinade, cover it with plastic wrap, and place it in the refrigerator for at least eight hours and no more than twenty-four.
- In the meantime, combine the flour, baking powder, paprika, cayenne pepper, celery salt, 1 tablespoon of salt, and 1 1/2 teaspoons of black pepper in a larger bowl and leave aside.
- When you are ready to cook the chicken, turn the oven temperature up to 250 degrees Fahrenheit. Put a baking rack that's been placed on top of a sheet pan into the oven.
- Pour the oil into a medium Dutch oven, such as one made by Le Creuset, measuring 9 inches in diameter and 4 and a half inches in height. Fill the Dutch oven up to a depth of two inches with the oil. The oil should be heated over high heat until it reaches a temperature of 350 degrees Fahrenheit.
- While that is going on, remove the chicken from the marinade, dredge it well in the flour mixture, then submerge it once more in the marinade, and then dredge it once more in the flour mixture, this time brushing off any excess. Place the chicken on a plate or a sheet pan and set it aside until you are ready to cook it.
- When the oil reaches 350 degrees Fahrenheit, use a slotted spoon to carefully lower three pieces into the oil, and then adjust the heat so that the oil remains at 350 degrees Fahrenheit throughout the cooking process. Take care not to overcrowd the bird! Cook for exactly five minutes, turning the meat once to get an even browning. Transfer the chicken to the sheet pan that is placed in the oven using the slotted spoon so that it may remain heated. Fry the last three pieces of chicken, season the whole thing with salt, and serve while it's still hot.
Nutrition Facts
4 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 6,723 | |
| % Daily Value* | ||
| Total Fat 695 g | 1069 % | |
| Saturated Fat 55 g | 273 % | |
| Trans Fat 3 g | ||
| Cholesterol 88 mg | 29 % | |
| Sodium 2,529 mg | 105 % | |
| Total Carbohydrate 98 g | 33 % | |
| Dietary Fiber 6 g | 22 % | |
| Total Sugars 8 g | ||
| Includes – Added Sugars | ||
| Protein 44 g | 88 % | |
| Vitamin D 1 Вµg | 3 % |
|---|---|
| Calcium 564 mg | 56 % |
| Iron 9 mg | 48 % |
| Potassium 825 mg | 18 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: high Fiber * low Carb * mediterranean * egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free
| Fat | 695 g | 1069 % |
|---|---|---|
| Saturated | 55 g | 273 % |
| Trans | 3 g | – |
| Monounsaturated | 436 g | – |
| Polyunsaturated | 195 g | – |
| Carbs | 98 g | 33 % |
| Fiber | 6 g | 22 % |
| Total Sugars | 8 g | – |
| Added Sugars | – | – |
| Protein | 44 g | 88 % |
| Cholesterol | 88 mg | 29 % |
| Sodium | 2,529 mg | 105 % |
| Calcium | 564 mg | 56 % |
| Magnesium | 93 mg | 22 % |
| Potassium | 825 mg | 18 % |
| Iron | 9 mg | 48 % |
| Zinc | 3 mg | 25 % |
| Phosphorus | 943 mg | 135 % |
| Vitamin A | 160 Вµg | 18 % |
| Vitamin C | 27 mg | 30 % |
| Thiamin (B1) | 1 mg | 85 % |
| Riboflavin (B2) | 1 mg | 68 % |
| Niacin (B3) | 20 mg | 125 % |
| Vitamin B6 | 1 mg | 72 % |
| Folate (Equivalent) | 361 Вµg | 90 % |
| Folate (Food) | 74 Вµg | – |
| Vitamin B12 | 1 Вµg | 30 % |
| Vitamin D | 1 Вµg | 3 % |
| Vitamin E | 120 mg | 802 % |
| Vitamin K | 742 Вµg | 619 % |
Source: https://www.foodnetwork.ca/recipe/the-barefoot-contessas-buttermilk-fried-chicken/
Also interesting about Barefoot Contessa Chicken Divan:
How long does it take to cook chicken in the oven at 350?
Cooking time for a chicken when baked at 350 degrees F. A whole chicken cooked in the oven is similar to a roasted turkey. When cooking a chicken at 350 degrees, plan on 20-25 minutes per pound for a bird that weighs between 3 and 8 pounds. Check the internal temperature of the meat 15–20 minutes before the recommended serving time.
Is it better to cook chicken on low heat or high heat?
The chicken tastes better when cooked at a lower temperature for a longer time. That’s the golden rule when it comes to preparing meat. As a first step, place the chicken breast in a pan and turn the heat to medium. Quickly sear it.
