How To make Chicken Saute with Summer Vegetables
1 eggplant
2 zucchini
salt and pepper 3/4 cup olive oil
7 pounds chicken
in pieces
2 onions
2 red peppers
2 green peppers
4 cloves garlic
2 pounds tomatoes
1/2 cup fresh basil :
chopped
1. Cut eggplant into approximately 3/4 inch cubes. 2. Cut zucchini into thick slices. 3. Put eggplant and zucchini in a colander, sprinkle generously with salt and l et stand 30 minutes. 4. Meanwhile heat 2 Tbsp of the oil in a frying pan over medium high heat. Spri nkle the chicken with salt and pepper, add to pan and brown well on both sides; add more oil as needed. 5. Return all chicken to the pan, reduce heat to simmer, cover and cook until a lmost done about 20 minutes. 6. Meanwhile slice the onions, cut the peppers into squares, mince the garlic a nd chop the tomatoes. 7. Pat the eggplant and zucchini dry. 8. In a dutch oven heat 2 Tbsp oil over high heat and add half of the eggplant. Cook stirring until browned and softened, about 5 minutes; remove and repeat w ith remaining eggplant adding more oil as needed. 9. In the same skillet brown the zucchini, about 5 minutes. Add to the cooked e ggplant. Add remaining 1 Tbsp oil to the pan, reduce the heat to low and saute the onions, red and green peppers. Cover and cook until softened about 15 minut es. 10. Stir in garlic, eggplant, zucchini; cover and simmer for 1 hour until very soft. 11. Add chicken and simmer until heated through about 30 minutes. Serve hot spi nkled with fresh chopped basil.
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Tuscan Chicken | The Ultimate Chicken Dinner?
Packed with flavour, my Tuscan Chicken in Creamy Sun Dried Tomato Sauce is the ultimate chicken dinner. Serve with pasta, potatoes or just a big hunk of bread to dip into that creamy sauce.
Full recipe for the Tuscan Chicken inc hints and tips is available on our site:
Ingredients:
4 chicken breasts
1 large egg
3 tbsp plain all-purpose flour (replace with gluten free flour blend if needed)
1/4 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried paprika
1/4 tsp garlic salt
3 tbsp olive oil
1 brown onion peeled and sliced
2 cloves garlic peeled and minced
1/2 tsp dried oregano
1 tsp paprika
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1 red bell pepper de-seeded and sliced
1 tbsp tomato puree (paste)
1/3 cup (90ml) white wine
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pinch of salt and pepper
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RECIPE HERE:
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Crispy Chicken Thighs With Summer Vegetables (Squash, Zucchini, Cherry Tomatoes), Lemon & Basil
Crispy chicken thighs with summer vegetables is an easy, one pot meal you can put together on a weekday night without sacrificing taste. Join Eric from Simply Elegant home Cooking as he demonstrates this great recipe! The trick is to use the freshest, best quality ingredients, and be sure the pan is smoking hot before you add the chicken thighs. This will ensure that they develop crispy skin and tons of flavor! Also, this dish will have you cook the squash, zucchini and cherry tomatoes in the same pan as the chicken which will give the vegetables a tremendous flavor and really brings the dish together!
Ingredients:
-4 chicken thighs with skin on and bone in
-1 tablespoon extra virgin olive oil
-6 ounces cherry tomatoes
-1 yellow squash
-1 zucchini
-2 cloves garlic
-1 large handful fresh basil
-1 lemon slice
-1/2 teaspoon herbes de Province
-salt and pepper to taste
Directions:
-Remove chicken thighs from fridge an hour before cooking and pat dry with paper towels.
-As cooking time approaches, preheat oven to 400 degree f and generously season the top and bottom of the chicken thighs. Also, preheat a pan with high sides on medium high heat.
-Once pan is smoking hot, add the olive oil, swirl to coat pan, then add the chicken skin side down. Sear the skin for about 8 minutes or until browned and crispy. Resist the urge to move the chicken around as it sears
-Once skin is browned, flip the chicken and sear the bottom for 2-4 minutes. The skin may take longer on some pieces so don't worry too much if some need to be flipped a little earlier than other pieces.
-Place the entire pan into the preheated oven and cook for 20 minutes.
-While chicken thighs are cooking in the oven, prep the rest of the ingredients by cutting the cherry tomatoes in half and cutting the squash and zucchini into small pieces. Crush the garlic in a garlic press and cut the fresh basil into thin strips.
-Once chicken is done in the oven, place pan on the stove top, remove chicken thighs to a plate, and turn stove onto medium high heat. If there is excess oil, remove all but 2-3 tablespoons of it but don't wipe out the pan.
-Add in the zucchini and squash. Add in the salt, pepper, and herbes de Province. Saute for about 8 minutes, stirring occasionally.
-Add in the garlic and saute for 30 seconds, stirring frequently.
-Add in the cherry tomatoes and saute for another 2-3 minutes or until they have softened.
-Turn off the heat and squeeze the lemon slice to add the juice to the pan. Add in the basil and stir to incorporate.
-Serve and enjoy!
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