PAN SEARED CHICKEN WITH OLIVES
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 29
Steps:
- For the chicken: Using a meat mallet, evenly pound the chicken breast halves between 2 sheets of plastic wrap to 1/4-inch thickness. Put the chicken into a heavy resealable bag or 9-by-13-inch baking dish. Add the oil, parsley, shallots and garlic; sprinkle the chicken with salt and pepper and mix in the bag or toss in the baking dish until the chicken is coated in the marinade. Let stand at room temperature for 30 minutes.
- Using tongs, remove the chicken from the marinade, allowing the oil to drain. (It's ok if some of the garlic and shallots still cling to the chicken.) Discard the marinade.
- Heat 2 tablespoons oil in a large (12- to 14-inch) skillet over medium-high heat until it shimmers. Add the chicken breasts, 2 at a time, being sure to space them out in the skillet. (Avoid over-crowding, or you won't get a good sear.) Sear until light golden on the first side, 3 to 4 minutes. Flip and sear on the other side until the chicken is cooked through, 3 to 4 minutes more. Transfer the chicken to a serving platter and cover with aluminum foil to keep warm. Cook the remaining 2 chicken breasts, adding another tablespoon of oil if needed. Reserve the skillet for the sauce.
- For the pan sauce: In a small bowl, combine the tomatoes, basil if using and the garlic; season with salt and pepper and toss to combine. Set aside.
- Pour out all but 2 tablespoons oil from the skillet. If the skillet is dry and more oil is needed, add about 2 tablespoons. Over medium heat, add the olives and shallots and cook until softened, about 3 minutes. Add the vinegar and cook, scraping up any browned bits in the skillet. Whisk in the chicken broth and any pan juices the chicken released on the platter and bring to a simmer. Cook until the liquid has reduced by half. Stir in the mustard, add the seasoned tomatoes and cook, stirring, until heated through, about 1 minute; season with salt and pepper if needed.
- Spoon the sauce over the chicken on the platter, garnish with chopped herbs if using and serve immediately with the Winter Greens Salad on the side if desired.
- Put the arugula, frisee and radicchio into a salad bowl and toss to combine. Drizzle the vinegar over the greens and toss until coated; drizzle the oil over the top and toss again. Add the cheese, season with salt and pepper and toss until well combined. Serve immediately.
CHICKEN IN MILK
A slightly odd but really fantastic combination that must be tried
Provided by Jamie Oliver
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C/gas 5), and find a snug-fitting pot for the chicken. Season it generously all over with salt and pepper, and fry it in the butter, turning the chicken to get an even color all over, until golden. Remove from the heat, put the chicken on a plate, and throw away the butter left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan, which will give you a lovely caramel flavor later on.
- Put your chicken back in the pot with the rest of the ingredients, and cook in the preheated oven for 1 1/2 hours. Baste with the cooking juice when you remember. The lemon zest will sort of split the milk, making a sauce, which is absolutely fantastic.
- To serve, pull the meat off the bones and divide it on to your plates. Spoon over plenty of juice and the little curds. Serve with wilted spinach or greens and some mashed potato.
CHICKEN OLIVER
This recipe was given to me by a friend who made it for a pot-luck at work. It's very easy to make and very tasty, too. I've made it several times and I hope you enjoy this chicken that has a little different twist . Serve with crusty French bread.
Provided by NOT HUNGRY
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 6
Number Of Ingredients 14
Steps:
- Melt butter in a large skillet over medium high heat. Cook chicken breasts, turning occasionally and reducing heat when necessary, 5 minutes per side, or until no longer pink in center and juices run clear.
- Add thyme, rosemary, garlic, black and green olives, mushrooms, pearl onions, and chicken stock to the skillet. Cover and simmer for 30 minutes, or until chicken is to desired tenderness. Stir in potatoes, peas, and wine. Cover and continue simmering another 20 minutes, stirring occasionally, or until potatoes are tender. Season to taste with salt and pepper, and serve.
Nutrition Facts : Calories 474.8 calories, Carbohydrate 38.1 g, Cholesterol 108.4 mg, Fat 17.3 g, Fiber 6.5 g, Protein 41 g, SaturatedFat 6.6 g, Sodium 1718.4 mg, Sugar 6.9 g
OLIVER'S CHICKEN STEW
Remember the chicken-and-stars soup of your youth? This is like that, but heartier, more healthful and a touch more sophisticated. It's loaded with vegetables - carrots, leeks, celery - and seasoned with generous amounts of garlic, tarragon, thyme, parsley and bay leaf. Tiny little star pasta (stellini) make it unbearably charming, and a good squeeze of lemon juice brightens it all up. Serve it over slices of toasted Italian bread for the ultimate in comfort food.
Provided by Jennifer Steinhauer
Categories dinner, one pot, soups and stews, main course
Time 1h
Yield 6 servings
Number Of Ingredients 18
Steps:
- Place the chicken in a 6-quart pot, breast side down. Add the stock, lightly seasoned with salt and pepper, and bring to a boil, skimming often. Add the carrots, leeks, celery, garlic, thyme, bay leaf and parsley and simmer. After 15 minutes, flip the chicken and cook for 25 minutes more. Remove the chicken and let cool.
- Discard the bay leaf and parsley. Strain the vegetables, reserving the vegetables and the liquid. Return the stock to the pot; bring to a simmer. Pull the chicken meat off the bones. Add the pasta to the stock and cook for 3 minutes, then whisk in the butter, lemon juice, tarragon and parsley. Add the chicken and vegetables; heat through.
- To serve, place a piece of toast in the bottom of each of 6 bowls, then drizzle with olive oil and sprinkle with Parmesan. Top with stew.
Nutrition Facts : @context http, Calories 855, UnsaturatedFat 32 grams, Carbohydrate 45 grams, Fat 51 grams, Fiber 5 grams, Protein 52 grams, SaturatedFat 16 grams, Sodium 1870 milligrams, Sugar 11 grams, TransFat 0 grams
CHICKEN ALFREDO
Our easy chicken alfredo pasta recipe is rich, creamy and the perfect antidote to hunger pangs. You're just two steps away from cheesy pasta perfection.
Provided by Elena Silcock
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Heat the olive oil in a non-stick frying pan over a medium high heat. Add the chicken thighs and fry for around 10 mins, turning half way, until they are golden brown and cooked through. Set aside to cool a little, then use two forks to shred.
- Bring a pan of salted water to the boil and add the pasta, cook for 1 minute less that package instructions. Whilst the pasta is cooking, add the butter to the frying pan over a medium heat, scraping the bottom a little to get any of the browned bits. Tip in the cream along with the nutmeg and bring to a simmer. Add the chicken back to the pan.
- Once the pasta is cooked, use tongs to transfer the pasta straight from the water into the frying pan with the cream mixture. Sprinkle most of the parmesan over and use the tongs to toss it all together, adding a splash of the pasta water if it looks a little stiff. Season well, then tip into bowls. Top with the remaining parmesan, a scattering of parsley, and black pepper.
Nutrition Facts : Calories 757 calories, Fat 43 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 29 grams protein, Sodium 0.61 milligram of sodium
COPYCAT OLIVE GARDEN PARMESAN CRUSTED CHICKEN
This does take a couple of extra steps, but it is worth it! From Copykat.com (http://www.copykat.com)
Provided by JustaQT
Categories Chicken
Time 50m
Yield 2 serving(s)
Number Of Ingredients 21
Steps:
- Prepare pasta according to package directions.
- Wash and drain chicken strips.
- Mix breadcrumbs, flour, and Parmesan cheese together.
- Place milk in dish for dipping.
- Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.
- Place in fry pan in which oil has been heated and fry at medium to medium low temperature until golden.
- Remove and drain chicken.
- In a saucepan on medium heat, melt butter, add olive oil.
- Whisk in flour until mixture is blended.
- Quickly add garlic, water, and 1/2 teaspoon of salt stir well.
- Add wine and blend.
- Immediately add half and half and sour cream stir.
- When mixture is smooth add grated cheese stir until melted.
- Finally sprinkle fresh basil in the sauce and stir lightly and remove from heat.
- Garnish: Place 2 cups pasta in individual a pasta dish.
- Spoon about 1/2- 3/4 cup sauce over pasta, add broccoli and mushrooms.
- Place Parmesan Chicken on pasta and sprinkle red crushed pepper and add grated Parmesan cheese if desired.
JAMIE OLIVER'S CHICKEN IN MILK
The British chef and cooking star Jamie Oliver once called this recipe, which is based on a classic Italian one for pork in milk, "a slightly odd but really fantastic combination that must be tried." Years later he told me that that characterization made him laugh. "I was hardly upselling its virtues," he said. The dish's merits are, in fact, legion. You sear a whole chicken in butter and a little oil, then dump out most of the fat and add cinnamon and garlic to the pot, along with a ton of lemon peel, sage leaves and a few cups of milk, then slide it into a hot oven to create one of the great dinners of all time. The milk breaks apart in the acidity and heat to become a ropy and fascinating sauce, and the garlic goes soft and sweet within it, its fragrance filigreed with the cinnamon and sage. The lemon meanwhile brightens all around it, and there is even a little bit of crispness to the skin, a textural miracle. It is the sort of meal you might cook once a month for a good long while and reminisce about for years.
Provided by Sam Sifton
Categories main course
Time 2h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees. Season the chicken aggressively with the salt and pepper. Place a pot that will fit the chicken snugly over medium-high heat on the stove, and add to it the butter and olive oil. When the butter has melted and is starting to foam, add the chicken to the pot and fry it, turning every few minutes, until it has browned all over. Turn the heat down to low, remove the chicken from the pot and place it onto a plate, then drain off all but a few tablespoons of the fat from the pot.
- Add the cinnamon stick and garlic to the pot, and allow them to sizzle in the oil for a minute or 2, then return the chicken to the pot along with the milk and sage leaves. Use a vegetable peeler to cut wide strips of skin off the two lemons, and add them to the pot as well. Slide the pot into the oven, and bake for approximately 1½ hours, basting the chicken occasionally, until the chicken is cooked through and tender and the sauce has reduced into a thick, curdled sauce. (If the sauce is reducing too quickly, put a cover halfway onto the pot.)
- To serve, use a spoon to divide the chicken onto plates. Spoon sauce over each serving. Goes well with sautéed greens, pasta, rice, potatoes or bread.
Nutrition Facts : @context http, Calories 932, UnsaturatedFat 42 grams, Carbohydrate 17 grams, Fat 71 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 24 grams, Sodium 1442 milligrams, Sugar 9 grams, TransFat 1 gram
JAMIE OLIVER'S CHICKEN CACCIATORE
Make and share this Jamie Oliver's Chicken Cacciatore recipe from Food.com.
Provided by Wendys Kitchen
Categories Chicken
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Season the chicken pieces with salt and freshly ground black pepper and put them into a bowl. Add the bay leaves and rosemary sprigs and the crushed clove of garlic and cover with the wine. Leave to marinate for at least an hour, but preferably overnight in the fridge.
- Preheat your oven to 180ºC/350ºF/gas 4. Drain the chicken, reserving the marinade, and pat dry with kitchen paper. Dust the chicken pieces with flour and shake off any excess. Heat an ovenproof pan, add a splash of olive oil, fry the chicken pieces until browned lightly all over and put to one side.
- Place the pan back on the heat and add the sliced garlic. Fry gently until golden brown, then add the anchovies, olives, tomatoes (broken up with a wooden spoon) and the chicken pieces with their reserved marinade. Bring to the boil, cover with a lid or a double thickness layer of foil and bake in the preheated oven for 1½ hours.
- Skim off any oil that's collected on top of the sauce, then stir, taste and add a little salt and pepper if necessary. Remove the bay leaves and rosemary sprigs.
Nutrition Facts : Calories 1213.4, Fat 77, SaturatedFat 21.8, Cholesterol 380.1, Sodium 630.5, Carbohydrate 11.4, Fiber 2.7, Sugar 5.9, Protein 96.8
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