Chicken And Tomato Stew With Arugula And Cannellini Recipes

Steps:

• Arrange chicken in a single layer in the bottom of a large Dutch oven. Add water to cover and bring to a boil. Lower heat and simmer until no longer pink at the bone and the juices run clear, 20 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Use a slotted spoon to remove chicken to a plate to cool; leave cooking liquid in the pot. When cool enough to handle, remove and discard chicken skin and bones. Shred meat and set aside.
• Add potatoes, diced tomatoes, onion, chili powder, salt, and pepper to the pot. Cook until potatoes are tender, 20 to 25 minutes.
• Add corn and shredded chicken to stew. Cook until heated through, 5 to 10 minutes. Taste and adjust seasonings. Simmer for another 10 to 15 minutes before serving.

Steps:

• In a medium bowl, stir together 2 teaspoons of lemon juice, 2 teaspoons of sherry vinegar, 1 tablespoon of white wine, 1/8 teaspoon of red pepper flakes, and 1/8 teaspoon of salt. Add the chicken cubes, and stir to coat. Set aside to marinate for at least 20 minutes.
• Bring a pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes. Drain, and set aside.
• Heat 1 tablespoon of olive oil in a Dutch oven or deep skillet over medium-high heat. Add the chicken, and cook, stirring occasionally, until browned, about 5 minutes. Remove from the pan, and set aside.
• Pour in the remaining olive oil, and add the garlic. Cook and stir until fragrant. Mix in 1 cup of white wine, 1 tablespoon of sherry vinegar, tomatoes, and cannellini beans. Stir in the chicken, and reduce heat to low. Cover, and simmer for 15 minutes.
• Stir in the pasta, basil, arugula, and red pepper flakes. Cover, and turn off heat. Let sit until the arugula and basil have wilted, about 5 minutes. Season with salt and pepper. Ladle into serving bowls, and top with Romano cheese to serve.

Steps:

• in medium bowl, stir together 2 tsp lemon juice, 2 tsp sherry vinegar, 1 tbl white wine add chicken cubes, stir to coat, marinate 20 minutes bring pot of water to a boil, add pasta, cook until tender-about 8 minutes-drain, set aside heat 1 tbl olive oil in dutch oven over medium-high heat add chicken, cook, stirring occasion until browned-about 5 minutes remove from pan, set aside pour in remaining olive oil, add garlic-cook until fragrant mix in 1 cup white wine, 1 tbl sherry vinegar, tomatoes,cannellini beans stir in the chicken, reduce heat to low cover, simmer for 15 miutes stir in pasta, basil, arugula. cover, turn off heat let sit until arugula and basil have wilted-about 5 minutes season with salt and pepper ladle into bowls and serve

Steps:

• Stew:
• Pat chicken dry and season with salt. Let sit at room temperature at least 15 minutes and up to 1 hour ahead (or cover and chill for up to 24 hours).
• Heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Cook chicken, adjusting heat as needed to avoid scorching, until deep golden brown on both sides, 10-12 minutes. Transfer chicken to a plate, leaving drippings behind.
• Add onion to pot and cook, stirring often, until softened, 6-8 minutes. Add garlic and cook, stirring often until onion begins to brown around the edges, about 3 minutes. Stir in honey, tomato paste, turmeric, and cinnamon and cook until fragrant, about 2 minutes. Add tomatoes and juices and smash tomatoes with a wooden spoon until pieces are no larger than 1". Return chicken to pot, pour in broth (it should barely cover chicken), and bring to a simmer. Reduce heat to low, mostly cover pot with lid (to allow steam to escape), and gently simmer until chicken is tender and juices thicken, 70-80 minutes.
• Caramelized lemon and assembly:
• Meanwhile, trim the top and bottom from lemon, perch on a flat end, and cut lengthwise into quarters; remove seeds and white pith in the center. Thinly slice quarters crosswise into quarter-moons. Place in a medium skillet, pour in water to cover, and bring to a boil. Cook 3 minutes, then drain and pat dry with paper towels. Transfer to a small bowl; sprinkle with sugar and toss to coat.
• Wipe out skillet and heat oil over medium-high. Arrange lemon pieces in a single layer in skillet. Cook, turning halfway through, until deeply browned in most spots, about 3 minutes. Transfer back to bowl and season with salt.
• Ladle stew into bowls and top with caramelized lemon, sesame seeds, and mint. Serve with flatbread.
• Do Ahead
• Stew (without mint) can be made 3 days ahead. Let cool; cover and chill. Add mint just before serving.

Steps:

• In a medium bowl, stir together 2 teaspoons of lemon juice, 2 teaspoons of sherry vinegar, 1 tablespoon of white wine, 1/8 teaspoon of red pepper flakes, and 1/8 teaspoon of salt. Add the chicken cubes, and stir to coat. Set aside to marinate for at least 20 minutes.
• Bring a pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes. Drain, and set aside.
• Heat 1 tablespoon of olive oil in a Dutch oven or deep skillet over medium-high heat. Add the chicken, and cook, stirring occasionally, until browned, about 5 minutes. Remove from the pan, and set aside.
• Pour in the remaining olive oil, and add the garlic. Cook and stir until fragrant. Mix in 1 cup of white wine, 1 tablespoon of sherry vinegar, tomatoes, and cannellini beans. Stir in the chicken, and reduce heat to low. Cover, and simmer for 15 minutes.
• Stir in the pasta, basil, arugula, and red pepper flakes. Cover, and turn off heat. Let sit until the arugula and basil have wilted, about 5 minutes. Season with salt and pepper. Ladle into serving bowls, and top with Romano cheese to serve.