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How To make Provencal Chicken Breasts with Rosemary Orzo
3 Whole boneless chicken
.breasts with skin (about 2 1/2 pounds, halved
2 tb Olive oil
1/2 c Dry white wine
2 lg Garlic cloves, minced
4 Leeks, white part, halved
.lengthwise, sliced 1/4 in. .thick crosswise, washed .well, and drained 2 c Chicken broth
1 cn 28-32 oz whole tomatoes,
.drained and chopped 1 ts Freshly grated orange zest
1 c Drained nicoise or kalamata
.olives
ROSEMARY ORZO:
1 lb Orzo (rice-shaped pasta)
3 tb Olive oil
1 tb Finely chopped rosemary
Pat chicken dry with paper towels and season with salt and pepper. In a large heavy flameproof casserole heat oil over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs as browned to a large plate. Add wine to casserole and boil, scraping up browned bits until almost evaporated. Add garlic, leeks, broth, tomatoes, zest and chicken with any juices accumulated on plate and simmer, covered, turning chicken once, until chicken is cooked through, about 15 minutes. Transfer chicken to a platter. Add olives to tomato mixture and boil sauce until thickened slightly. Season sauce with salt and pepper and serve with chicken and rosemary orzo. For the Orzo: Bring a 6 quart saucepan of salted water to a boil and cook orzo until tender, about 10 minutes. Drain orzo well, and in a large bowl toss with oil, rosemary, and salt and pepper.
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Eine leckere und sättigende Suppe, wenn Sie sie einmal probiert haben, werden Sie sie wieder wollen!
Das Video enthält 4 Rezepte für leckere Suppen, die nicht jeder kennt! Wie man Suppen zubereitet, erkläre ich dir im Video ausführlich. Ich empfehle Ihnen, sich anhand meines anschaulichen Beispiels mit Rezepten für schnelle Suppen vertraut zu machen. Einfache Suppenrezepte sowie gesunde Suppenrezepte helfen Ihnen nach einem langen Festessen.
00:00 – Rezept Nr. 1.
Zwiebel.
Pflanzenfett.
Butter.
400 g Hackfleisch.
1 rote Paprika.
Stück Ingwer.
2 Knoblauchzehen.
1 Esslöffel Tomatenmark.
1 geschälte Tomate.
4 Esslöffel Graupen.
300 ml Tomatensaft.
1 Teelöffel Zucker.
20-25 Minuten bei schwacher Hitze garen.
100 g Dosenmais.
200 g Bohnen aus der Dose.
1 Teelöffel Paprika.
1 Teelöffel Rosmarin.
1 Teelöffel Basilikum.
1 Esslöffel Zitronensaft.
10-15 Minuten bei schwacher Hitze garen.
Dill.
schalte das Feuer aus
Guten Appetit.
05:52 – Rezept Nr. 2.
300 g Hähnchenfilet.
1,5 Liter Wasser.
Zwiebel.
Pflanzenfett.
1 Karotte.
300 g Rüben.
50 g Sellerie.
5-6 Kirschtomaten.
Schaum entfernen.
10-15 Minuten braten.
1 Teelöffel Salz.
1/2 Teelöffel schwarzer Pfeffer.
1 Esslöffel Zitronensaft.
15-20 Minuten kochen.
Petersilie, Dill, Frühlingszwiebeln.
schalte das Feuer aus
Guten Appetit.
10:35 – Rezept Nr. 3.
250 g Meeresfrüchte.
5-7 Minuten einwirken lassen.
1 Zwiebel.
1 Knoblauchzehe.
leicht braten.
1 rote Paprika.
10 Kirschtomaten.
1,5 Liter Wasser.
Salz und Pfeffer nach Geschmack hinzufügen.
kochen, bis es kocht.
350 ml Tomatensaft.
1 Teelöffel getrocknetes Basilikum
1 Teelöffel Kräuter der Provence.
1 Teelöffel Rosmarin.
zum Kochen bringen.
1 Teelöffel Zitronensaft.
5-7 Minuten kochen.
2 Eier.
2-3 Minuten kochen.
schalte das Feuer aus.
Guten Appetit.
15:30 – Rezept Nr. 4.
200 Gramm Rindfleisch.
Salz und Pfeffer nach Geschmack hinzufügen.
1 Teelöffel Paprika.
1 Teelöffel Rosmarin.
1 Zwiebel
Pflanzenfett.
1 Karotte.
1-2 Knoblauchzehen.
2 Esslöffel Tomatenmark.
1 Esslöffel Kurkuma.
1/2 Paprika.
2 Kartoffeln.
100 g rote Linsen in Wasser eingeweicht
2 Liter Wasser.
20-25 Minuten bei schwacher Hitze garen.
Petersilie und Dill.
schalte das Feuer aus
Guten Appetit.
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Creamy Garlic Butter Tuscan Shrimp
Creamy Garlic Butter Tuscan Shrimp coated in a light and creamy sauce filled with garlic, sun dried tomatoes and spinach! Packed with incredible flavours!
GET THE RECIPE HERE:
Italian Fried Fish Tomato & Olives Sauce Recpie
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Below are a few Italian food words with English translations.
Zafferano: saffron Zampone: sausage-stuffed pig's foot Zenzero: ginger Zeppole: a fried pastry Verdure: green vegetables Vitello: veal (calf)Vongole: clams Taralli: round sweet or savory biscuits Tonno: tuna Torrone: nougat-type candy Torta: tart Salso: salt Saltari: sauteed Salumi: collective name for salami and similar cured meats Salvia: sage Sambuca: a colorless liqueur made from anise San Giuseppe: Saint Joseph Sarde: sardines Scaloppine: thinly sliced meat Sedani: celery Ragu: meat sauce for pasta Rapini: another name for broccoli rabe Ribollita: Tuscan bread and vegetable soup Ricotta: a fresh, mild cheese Ripieni: stuffed Riso: rice Risotto: rice cooked and stirred with broth until creamy Rollatini: small stuffed meat rolls, sometimes in a sauce Romano: a hard Pecorino cheese Rosmarino: rosemary
Rustico: country-style Pecorino: sheep's milk cheese Peperoncini: dried red chiles Pesto: a sauce from mashed ingredients, usually basil Piccante: spicy
Pignoli: pine nuts Piselli: peas Pizelle: embossed wafer cookies Pizza Dolce: cake or sweet bread Polenta: a type of cornmeal Polipi: octopus Pollo: chicken Polpette: meatballs Pomodori: tomatoes Porchetta: whole roast pig cooked with herbs and garlic Porcini: meaty wild mushrooms Primavera: springtime Prosciutto: salt-cured, air-dried pork Provolone: a straw-white cheese, sometimes smoked Olio: oil Olio di oliva: olive oil Origano: oregano
Orzo: small, seed-shaped pasta Ostriche: oysters Manzo: beef Marinara: a plain tomato sauce Marinare: to marinate Marsala: a rich brown fortified wine Mascarpone: creamy, soft, mild cheese Melanzane: eggplant Minestra: soup (usually thick) Minestrina: thin soup Minestrone: thick mixed vegetable soup Mortadella: a large cured and spiced pork sausage Mosto Cotto: grape juice cooked to form a thick dark syrup Mozzarella: a pure white soft cheese
Lauro: bayleaf Lenticchie: lentils Limone: lemon Gamberetti: shrimp
Gardiniera: mixed pickled vegetables Garofani: cloves Gnocchi: dumplings eaten with a sauce or in broth Grana Padano: a cow's milk hard cheese
Granchio: crab Grappa: liqueur made from the must of grapes Griglia: grill Grissini: breadsticks Fagioli: beans Farcita: stuffing or filling Farro: an ancient grain
Italian Chicken & Leek Stew Recipe - Tomatoes & Garlic
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Thank you all so much for watching our recipe videos and supporting our channel.
If you would to further support and help us continue making our recipes for you, you can by buying us a coffee.
We do not endorse any products on our channel and are 100% self funded. A coffee goes a long way in helping us stay product placement free. Cappuccino, Latte, Espresso or a Flat White it is up to you. Many Many Thanks for all your ongoing support.
Italian Chicken & Leek Stew Recipe - Tomatoes & Garlic
Very simple Italian type chicken and leek stew with tomatoes and lots garlic, really easy to make.
As part of the HOW TO COOK GREAT NETWORK -
Also take a look at our channel for other great cooking genres.
And look at the websites for in detail recipes, gallery and cooking tips.
and many more - see you again soon.
Food from the Med include Italian, Spanish, Greek and from Portugal. It also include many of the smaller island countries such as Malta. This huge region of cooking is diverse and even covers many Arabic influences due to historical events. So it is not just pasta, pizza,tortilla or hummus. As rich as the day is long let us see how many wonderful dishes we can serve up for you.
Below are a few Italian food words with English translations.
Zafferano: saffron Zampone: sausage-stuffed pig's foot Zenzero: ginger Zeppole: a fried pastry Verdure: green vegetables Vitello: veal (calf)Vongole: clams Taralli: round sweet or savory biscuits Tonno: tuna Torrone: nougat-type candy Torta: tart Salso: salt Saltari: sauteed Salumi: collective name for salami and similar cured meats Salvia: sage Sambuca: a colorless liqueur made from anise San Giuseppe: Saint Joseph Sarde: sardines Scaloppine: thinly sliced meat Sedani: celery Ragu: meat sauce for pasta Rapini: another name for broccoli rabe Ribollita: Tuscan bread and vegetable soup Ricotta: a fresh, mild cheese Ripieni: stuffed Riso: rice Risotto: rice cooked and stirred with broth until creamy Rollatini: small stuffed meat rolls, sometimes in a sauce Romano: a hard Pecorino cheese Rosmarino: rosemary
Rustico: country-style Pecorino: sheep's milk cheese Peperoncini: dried red chiles Pesto: a sauce from mashed ingredients, usually basil Piccante: spicy
Pignoli: pine nuts Piselli: peas Pizelle: embossed wafer cookies Pizza Dolce: cake or sweet bread Polenta: a type of cornmeal Polipi: octopus Pollo: chicken Polpette: meatballs Pomodori: tomatoes Porchetta: whole roast pig cooked with herbs and garlic Porcini: meaty wild mushrooms Primavera: springtime Prosciutto: salt-cured, air-dried pork Provolone: a straw-white cheese, sometimes smoked Olio: oil Olio di oliva: olive oil Origano: oregano
Orzo: small, seed-shaped pasta Ostriche: oysters Manzo: beef Marinara: a plain tomato sauce Marinare: to marinate Marsala: a rich brown fortified wine Mascarpone: creamy, soft, mild cheese Melanzane: eggplant Minestra: soup (usually thick) Minestrina: thin soup Minestrone: thick mixed vegetable soup Mortadella: a large cured and spiced pork sausage Mosto Cotto: grape juice cooked to form a thick dark syrup Mozzarella: a pure white soft cheese
Lauro: bayleaf Lenticchie: lentils Limone: lemon Gamberetti: shrimp
TENDER VEAL ROAST STEAMED IN ITS OWN JUICES WITH VEGETABLES
Recipe Ingredients:
1 Veal or beef roast (cut of choice)
1 red onion
1 yellow onion
1 potato
2 green hot finger peppers (or hot pepper of choice)
1 tomato
1 half of a sweet red bell pepper
5 to 6 cloves of garlic
fresh parsley and dill (or fav herbs of choice)
2 teaspoons of seasoning salt
1/2 tsp of paprika
1 tsp whole black peppercorns
1 tsp herbs de Provence
1 tsp oregano
1/2 tsp each of nutmeg and coriander
3 pieces of sun dried tomato
for the rice:
1 tbsp ghee
1 cup basmatti or rice of choice
1 1/2 cup hot water
1 Maggi chicken bouillon cube
a pi ch of dried rosemary