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How To make Red Wine Braised Chicken with Orecchiette Pasta
6 Large Chicken Thighs, (3 Pounds )
boned, skin removed
Salt And Freshly Ground Black Pepper :
to taste 2 Tablespoons Olive Or Canola Oil
1/2 Pound Fresh Shiitake Mushrooms (Stemmed) thickly sliced
1 Cup Yellow Onion :
sliced
3 Tablespoons Slivered Garlic
1/2 Cup Carrots diced
1/2 Cup Celery :
thinly sliced
2 c Hearty Red Wine
2 c Ripe Tomatoes diced, seeded
1 tsp Fresh Thyme And Sage :
chopped
4 c Chicken Stock
Balsamic Vinegar (Optional) 1/3 c Parsley (Preferably Flat Leaf) finely chopped
1/2 lb Orecchiette <<Or>>
1/2 lb Other Shaped Dry Pasta
1/4 c Fresh Basil :
chopped
1/4 c Sun-Dried Tomatoes In Oil drained,finely chopp
:
Garnish Fresh Basil Sprigs <<And>> Asiago Or Parmesan Cheese :
freshly shaved
Season chicken liberally with salt and pepper. In a large, heavy-bottomed saucepan, heat 2 tablespoons oil and quickly brown chicken over high heat. Remove and set aside. Add mushrooms, onion, garlic, carrots, and celery and saute until very lightly browned.
Return chicken to pan and add wine, tomatoes, thyme, sage, and the stock and bring to a simmer. Cover and simmer until chicken is tender, 25 to 30 minutes. Remove chicken and cut meat into bite-sized slices and set aside. Strain braising liquid reserving vegetables and return liquid to pot. Bring to a boil and cook over high heat for 8 - 10 minutes to reduce and thicken lightly. This also concentrates the flavors. Taste and adjust seasoning with salt, pepper and drops of balsamic vinegar if using. Add reserve meat and vegetables and heat through. Stir in parsley and keep warm.
Meanwhile, bring a large pot of water to a boil, add salt to taste and pasta. Cook pasta until just tender, drain and toss with chopped basil and sun-dried tomatoes. Place pasta in center of warm, large flat pasta bowls and ladle braised chicken sauce around garnish with basil springs and shaved cheese and serve immediately.
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EASY and DELICIOUS CHICKEN MARSALA
Today we are learning how to make easy and delicious chicken marsala with cremini mushrooms. Chicken Marsala is a delicious Italian recipe that consists of thin chicken cutlets dredged in flour, fried, then cooked down in marsala wine and stock with mushrooms until thick and coats the chicken. The chicken should be velvety and melt in your mouth by the end. It's one of my favorite Italian recipes.
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Rach Goes Spanish With Easy Braised Chicken + Chorizo
Watch Rachael show you how to make a super-easy Spanish-inspired braised chicken with chorizo, peppers, tomatoes + wine.
Giada De Laurentiis' Chicken with Chickpea and Tomato Ragu | Giada at Home | Food Network
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Chicken with Chickpea and Tomato Ragu
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 50 min
Active: 45 min
Yield: 2 to 4 servings
Ingredients
2 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1/2 onion, sliced into half-moons
2 cloves garlic, peeled and sliced
1 small fennel, trimmed and sliced
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder, plus more to taste (garlic salt would also work here)
One 28-ounce can whole San Marzano tomatoes
1 teaspoon red wine vinegar or apple cider vinegar
One 15-ounce can chickpeas, drained and rinsed
1 to 2 tablespoons unsalted butter
1/3 cup torn basil leaves
Freshly grated Parmesan, if desired
Directions
Toss the chicken breasts with the salt, pepper and 1 tablespoon olive oil in a small bowl. Set aside.
Heat a medium Dutch oven over medium heat. Add 2 tablespoons olive oil to the pan and heat an additional 30 seconds. Add the onion, garlic and fennel to the hot pan. Season with salt and stir with a wooden spoon to combine. Cook, stirring often, until the vegetables are beginning to soften and are fragrant, about 3 minutes. Add the oregano and garlic powder to the vegetables and stir to combine. Continue to cook until the vegetables are translucent and beginning to brown slightly, another 3 to 4 minutes. Add the tomatoes to the pan along with the vinegar. Bring the mixture to a simmer. Reduce the heat to maintain a gentle simmer. Using the back of a wooden spoon, crush the tomatoes into medium-sized pieces. Simmer for 10 minutes while you start the chicken.
Meanwhile, heat a medium skillet over medium-high heat. Add the remaining tablespoon olive oil and heat an additional 30 seconds. Add the chicken to the hot skillet and cook, undisturbed, until deep golden brown, 3 to 4 minutes. Flip the chicken and cook until the chicken is evenly browned on both sides, an additional 3 to 4 minutes. Carefully ladle the tomato mixture over and around the chicken, then reduce the heat to maintain a gentle simmer and continue to cook for an additional 5 minutes. Stir in the chickpeas and butter and cook to heat through, 2 more minutes. Did you taste it? Season with additional salt, garlic powder or garlic salt if needed. Stir in the basil and serve topped with Parmesan, if desired.
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Giada De Laurentiis' Chicken with Chickpea and Tomato Ragu | Giada at Home | Food Network
Classic Chicken Cacciatore with a Special Ingredient...
Chicken Cacciatore (Hunter's Chicken) is such a great recipe! I encourage you to use skin-on chicken thighs and chicken legs for this classic Italian chicken recipe. The crispy skin along with the combination of oil-cured black olives, Sicilian green olives, peppers, onions, and tomatoes all in a hearty white wine tomato sauce is truly the best! I hope you make and enjoy this classic chicken alla cacciatore recipe.
MORE ITALIAN CHICKEN RECIPES:
INGREDIENTS:
- 4 pounds chicken thighs and drumsticks
- 1/4 cup olive oil
- 2 medium onions - sliced
- 1 celery rib chopped
- 2 bell peppers - sliced
- 6 cloves garlic - minced
- 1/2 cup green olives - pitted and chopped
- 1/2 cup black oil-cured olives - rinsed, pitted, and chopped
- 28 ounce can plum tomatoes hand crushed or blender pulsed
- 3 ounces tomato paste
- 3/4 cup dry white wine
- 1/2 cup low sodium chicken stock
- 1/4 cup fresh parsley - minced
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
NOTE:
- In this video, the chicken was braised in the oven. In the print recipe below the step by step instructions are for the stovetop method. Either way will yield excellent results!
SERVE WITH:
Crusty Italian bread
Garlic Sauteed Broccoli Rabe
Garlic and Oil Broccoli
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Gennaro's Chicken with Chilli, Garlic and Rosemary
Jamie Oliver's mentor Gennaro Contaldo cooks up an amazingly simple chicken dish, overlooking a stormy Amalfi Coast. For loads more recipes, videos, news and features, visit JamieOliver.com.
For more nutrition info, click here: