Chicken Chiantiagna Recipes

Steps:

• Heat 1 tbsp of the oil in a frying pan on a medium heat, add the chicken thigh fillets and fry for 6-8 mins each side until cooked through, then remove from the pan and set aside. Add another tbsp oil to the pan, then the onion and red pepper and cook until softened, about 5 mins.
• Shred or cut chicken into small pieces and put in a bowl with the cooked onions and peppers, chillies, cheese and spices, season and mix well.
• Heat the tortillas briefly in a dry frying pan for a few seconds on each side to make them a little more pliable, or heat in a microwave. Spoon a layer of the beans, if using, into the centre of each tortilla, then spoon some of the chicken mixture on top. Repeat so all the wraps and filling are used up.
• Roll-up the chimichangas - fold the bottom over the filling, fold the sides in, then roll away from you so all the filling is sealed in.
• To bake, heat the oven to 200C/180C fan/gas 6. Place the chimichangas on an oiled baking sheet and brush lightly with more oil. Bake until golden, about 20-25 mins. Or to fry them, heat a heavy-based frying pan over a medium heat. Once hot, add the 60ml oil to the pan and place the chimichangas seam-side down. Turn gently every few seconds until lightly golden on all sides and the filling has heated through.
• While they cook, warm the enchilada sauce in a small pan, then spoon some enchilada sauce on a plate, lay the chimichanga on top, and top with soured cream, a little more cheese and some coriander.Nutrition (fried):Kcal 425; fat 24g; saturates 6g; carbs 27g; sugars 5g; fibre 3g; protein 23g; salt 1.85g

Steps:

• Melt butter in a large skillet over medium high heat.
• Cut chicken into 2-oz. medallions, dust with flour and saute on each side for 2 minutes.
• In a separate pan, add olive oil and heat.
• Add mushrooms, prosciutto and garlic and saute.
• Reduce pan with Chianti.
• Add Sunday Sauce and chicken medallions and cook 8-10 minutes on medium heat.
• sunday sauce: Heat the olive oil in a 4-quart pot over medium heat.
• Add the onions and sauté until translucent, about 15 minutes.
• Add the garlic and remove the pan from the stove.
• Add the tomato purée and water and mix thoroughly.
• Stir in the salt, red pepper flakes and fennel seeds and cook for about 2 hours, adding the sugar and basil after 1 1/2 hours.
• At that time you can also add sautéed sausage, meatballs or braciola.