CHICAGO'S CHICKEN VESUVIO
This Chicago original is a one-pan dish that starts on the stove and finishes in the oven. It's made with browned chicken-on-the-bone pieces, baked with garlic, onion, and yukon gold potato wedges sopped in white wine. Garnish with a lovely pan sauce and peas (or baby lima beans yummm!). Once an economic meal named for Mt. Vesuvio near Naples, it has turned into a signature Chicago dish that you'll absolutely love.
Provided by Diana71
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Dry chicken pieces well and season liberally with salt and pepper.
- Warm olive oil in an oven-safe skillet over medium heat and add chicken, skin-side down. Cook until chicken is browned and skin is crisp, 5 to 7 minutes. Turn over and cook until golden brown on the other side, an additional 4 to 5 minutes. Remove chicken and set aside.
- Add potatoes, onion, and garlic to the skillet and cook until onion is translucent and potato wedges are starting to brown nicely on cut sides, 5 to 7 minutes. Remove vegetables from skillet and set aside.
- Pour wine into skillet and cook until reduced to 1/2 volume. Deglaze the pan by scraping chicken bits and other browned bits up. Return potatoes, onion, and garlic to the skillet. Add chicken stock, parsley, and Italian seasoning. Stir to combine. Add chicken pieces on top.
- Cover and transfer to the preheated oven. Roast until chicken is cooked through and no longer pink at the bone, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Return the skillet to stove and remove chicken and vegetables, leaving liquid. Bring to a simmer. Add butter and stir until smooth, about 5 minutes. Salt and pepper to taste. Add peas to sauce and cook 1 to 2 minutes longer. Serve chicken atop potato wedges and garnish with pan sauce and peas.
Nutrition Facts : Calories 305.6 calories, Carbohydrate 12.2 g, Cholesterol 81.4 mg, Fat 16.4 g, Fiber 1.6 g, Protein 23.2 g, SaturatedFat 4 g, Sodium 174.4 mg, Sugar 1.4 g
CHICAGO CHICKEN CASSEROLE
This is a terrific recipe to make when you have left over chicken. Saves a step, cuts down on the prep time and uses up that chicken.
Provided by dojemi
Categories Chicken Breast
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Poach chicken in water, when cool enough to handle pull apart into bite-size pieces.
- In a large 9x12 casserole layer cooked chicken, drained corn and broccoli.
- Mix soup with milk, cheese, mushrooms and pimentos.
- Heat and pour over chicken.
- Sprinkle top with Ritz crackers which have been mixed with enough butter to moisten.
- If prepared ahead and refrigerate, do not top with the Ritz until ready to bake.
- Bake for 1 hour or till bubbly and hot.
- Do not fill casserole to full; this cooks over easily.
COUNTRY CHICKEN CASSEROLE
Provided by Food Network
Time 35m
Yield 5 servings
Number Of Ingredients 8
Steps:
- Stir the soups, milk, thyme, black pepper, vegetables and chicken in a 3-quart shallow baking dish. Top with the stuffing.
- Bake at 400 degrees F for 25 minutes or until the stuffing is golden brown.
- *Use a combination of cut green beans and sliced carrots.
CLASSIC CHICAGO CHICKEN VESUVIO
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 3h20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a large mixing bowl or liquid measuring cup, combine the sugar, 1 cup salt and 6 cups room-temperature water. Gently stir until the salt and sugar are dissolved.
- Place the chicken pieces in a large ziptop bag inside of a bowl. Pour the brine over the chicken, close the ziptop bag and refrigerate for at least 2 hours and up to overnight.
- Preheat the oven to 375 degrees F. Line a baking sheet with paper towels.
- Place the brined chicken on the lined baking sheet. Pat the chicken with additional paper towels until the skin is completely dry.
- Place a 12-inch cast-iron skillet over high heat and add the oil. Season both sides of the chicken pieces with the Italian seasoning and some salt and pepper. Sear the chicken, flipping only once, until golden brown and crispy, 2 to 3 minutes per side. If the skillet is not large enough to accommodate all the chicken with space in between the pieces, sear the chicken in 2 batches. Set the chicken aside.
- Place the potato wedges cut-side down in the hot skillet. Sear until light golden, about 6 minutes, then flip and sear the other cut side for 6 minutes more. Turn off the heat and add the chicken back to the skillet, nestling the pieces among the potato wedges. Add 3 of the garlic cloves to the skillet and transfer to the oven. Roast until the chicken and potatoes are cooked through, 35 to 40 minutes.
- Transfer the chicken and potatoes to a serving platter and cover with aluminum foil; discard the garlic cloves. Place the skillet over medium-high heat and add the wine to deglaze. Reduce the wine, scraping up any brown bits from the bottom of the skillet, about 2 minutes. Grate the remaining 3 cloves garlic into the skillet. Reduce the heat to medium low and add the lemon zest and juice. Tablespoon by tablespoon, melt in the butter until the sauce is slightly thickened and smooth. Stir in the peas and warm in the butter sauce for 30 seconds more. Pour the hot sauce over the chicken and potatoes. Sprinkle with chopped parsley and serve immediately.
CHICKEN, BROCCOLI AND CHEESE CASSEROLE
This casserole is super satisfying and creamy and uses a great trick to cut out extra butter and oil: Instead of making the traditional roux with butter, the cream sauce is thickened with a little flour.
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Put the flour and broth into a large saucepan and whisk until the flour is dissolved. Place the saucepan over medium heat and whisk continuously until the mixture comes to a boil; continue to whisk until the mixture is thick enough to coat the back of a spoon, 10 to 12 minutes. Remove the saucepan from the heat and whisk in 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Add the Cheddar and whisk until melted. Add the broccoli florets and stir to coat.
- Spray a 3-quart flameproof casserole dish with cooking spray. Toss the brown rice and chicken in a large bowl. Pour the broccoli-cheese sauce on top and mix well. Spread the mixture in the casserole dish and top with the Parmesan. Cover with foil and bake until bubbling and hot, about 25 minutes. Remove the foil and broil until the top is nicely browned, 2 to 5 minutes Serve hot.
- Make-Ahead Tip: Freeze the baked casserole for up to 2 weeks. Cover in foil and reheat at 350 degrees F until hot, 35 to 45 minutes.
COMPANY CHICKEN CASSEROLE
Searching for an entree that's special enough for company, yet easy on the cook? Try this memorable make-ahead meal from Harriett McKay of Cathedral City, California. It features chunks of tender chicken, mushrooms and water chestnuts in a cheesy sauce.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 10-12 servings.
Number Of Ingredients 13
Steps:
- Place bread in a greased 13-in. x 9-in. baking dish. Top with chicken. In a skillet, saute mushrooms in 2 tablespoons butter until tender. , Using a slotted spoon, place mushrooms over chicken. Combine water chestnuts and mayonnaise; spoon over mushrooms. Top with cheeses. Beat eggs and milk; pour over cheese. Combine soups; spread over top. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 1 hour. Melt remaining butter; toss with bread crumbs. Sprinkle over the casserole; bake 10 minutes longer.
Nutrition Facts :
HOT CHICKEN CASSEROLE
A warm, flavor-filled dish that can be prepared far in advance. A good pick for large groups, or small dish that's not too heavy of a dinner. It can also be varied in several ways. This dish does not need to be cooked and can be served cold.
Provided by TINK75
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine chicken, mayonnaise, celery, water chestnuts, almonds, pimento peppers, dried onion, lemon juice, salt, and pepper in a 2-quart casserole dish. Top with Cheddar cheese and French fried onions.
- Bake in the preheated oven until hot and bubbly, about 30 minutes.
Nutrition Facts : Calories 480.6 calories, Carbohydrate 14.3 g, Cholesterol 50.3 mg, Fat 40.4 g, Fiber 2.1 g, Protein 15.6 g, SaturatedFat 9.1 g, Sodium 684.7 mg, Sugar 1.9 g
CREAMY MUSHROOM-CHICKEN CASSEROLE
I've tried bland recipes, and came up with a flavorful one everyone will like. I've been asked for it so many times, I thought I'd create it here for others to try this creamy mushroom-chicken casserole.
Provided by Sandra Sendall
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a pan over medium-high heat. Cook and stir chicken in the hot oil until almost browned and no longer pink in the center, 5 to 7 minutes. Add mushrooms, onion, and parsley; saute until cooked down, about 5 minutes. Add paprika, celery salt, garlic powder, salt, and pepper.
- Pour in 1/4 cup milk and turn down temperature to medium-low or low. Push food to the edges of the pan and put cream cheese in the middle to melt. Mix, adding more milk to desired consistency, increasing heat to thicken. Stir in broccoli and Parmesan cheese. Taste, adjust seasoning, and transfer to a casserole dish.
- Melt butter in the same hot pan with residual heat. Pour in crushed corn flakes and mix until coated. Pour over casserole.
- Bake in the preheated oven until bubbly, about 30 minutes.
Nutrition Facts : Calories 326.7 calories, Carbohydrate 23.5 g, Cholesterol 68.5 mg, Fat 19.5 g, Fiber 3.9 g, Protein 17.3 g, SaturatedFat 10.6 g, Sodium 630.9 mg, Sugar 4.9 g
CHICKEN CASSEROLE
Make and share this Chicken Casserole recipe from Food.com.
Provided by RecipeNut
Categories Chicken
Time 1h5m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients, reserving crackers for topping.
- Place in shallow.
- greased baking dish.
- Top with crackers.
- Bake at 400° for one hour.
Nutrition Facts : Calories 355.6, Fat 14, SaturatedFat 8.4, Cholesterol 41.7, Sodium 714.9, Carbohydrate 36.9, Fiber 1.2, Sugar 2.5, Protein 19
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