CHICKEN, ARTICHOKE AND CANNELLINI BEAN SPEZZATINO
Provided by Giada De Laurentiis
Categories main-dish
Time 1h3m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a heavy 5 or 6 quart saucepan, heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, about 6 to 8 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels. Set aside. Add the carrots, celery, onion, garlic, 1 teaspoon salt and 1 teaspoon pepper and cook until the onion is translucent, about 5 minutes. Stir in the chicken stock, basil, tomato paste, thyme, and bay leaf. Add the chicken and press down to submerge. Bring the liquid to a simmer. Reduce the heat to medium-low and simmer, uncovered, turning the chicken over and stirring occasionally, for 20 minutes. Add the artichokes and the cannellini beans and simmer until the chicken is cooked through and the liquid has reduced slightly, about 10 to 15 minutes.
- Remove the chicken and let cool for 5 minutes. Discard the bones and cut the meat into bite-size pieces. Return the meat to the saucepan and simmer for 5 minutes until warmed through. Remove the bay leaf and discard. Season the spezzatino with salt and pepper, to taste.
- Ladle the spezzatino into bowls and garnish with the cooked pancetta.
DELIGHTFULLY DIFFERENT CHICKEN SPITZAD (SPEZZATINO)
UPDATE: i just tried to make this..uhh...it was delicious but i managed to make it look a mess. Only try this if you know how to make it properly(fried chicken makers probably could) or dont care what it looks like. In fact i would suggest making it for 1 person before you show it to any family member lol. Or don't make it at all! I mean what i did was UGLY. yummy..but ugly. I dont think i got the hang of the sauce. I just found this recipe at parshift.com which shares old family Italian recipes. they kindly allow copying of them :) This sounds so delicious, a combination of baked chicken in a crust, and roast chicken with lemon sauce. Have the butcher cut the pieces into 2 or 3 inch sections through the bone if you don't want to do it yourself. Dark meat would keep it the moistest but breasts work as well. They suggest soaking the chicken in lightly salted ice water for a half hour first.
Provided by MarraMamba
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Step One: roast the chicken.
- If the chicken is soaked, drain and pat dry on paper towels. Place the cut up chicken pieces in roast pan. Use no liquid or oil. Lightly shake salt and pepper to taste and add the sprig of rosemary. Cover roast pan and place in 350 degree preheated oven for 1 hr This step can be completed up to an hour ahead of finishing. Remove the chicken from roasting pan and place on a wire rack until it is thoroughly drained.
- Step Two: coat and finish the spitzad.
- In a mixing bowl whisk the eggs until they begin to thicken slightly. Add lemon juice slowly while continuing to whisk vigorously until all of the lemon juice is incorporated.
- Place a dry, high sided, heavy bottomed sauce pot over high heat for a few moments until the bottom is thoroughly heated. Place the drained chicken pieces in the pot and slowly begin to drizzle in the egg/lemon mixture, constantly turning the chicken with a wooden spoon.
- You will notice that the egg/lemon mixture will coat the chicken and the heat will make the coating firm. When all of the mixture has been used and the coating is good and firm you may turn the chicken out onto a serving platter.
- Enjoy eating them with your fingers if you dont want to fuss with a knife and fork.
Nutrition Facts : Calories 505.2, Fat 34.9, SaturatedFat 10.1, Cholesterol 313.9, Sodium 197.6, Carbohydrate 2, Fiber 0.1, Sugar 0.8, Protein 43.3
CHICKEN SPEDINI
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 18
Steps:
- For the chicken and stuffing: Preheat the oven to 375 degrees F.
- In a saucepan, heat 1 tablespoon of the oil on medium-high heat for 2 minutes. Then add the tomatoes and onions and stir. Cook this mixture until softened, 4 to 5 minutes. Season with salt and pepper and finish with minced parsley. Remove from the heat, stir and let cool. Drain off any excess liquid.
- Slice a pocket in each breast from the top area next to the drumette three-quarters into the breast towards the tip. Fill each pocket with about 2 tablespoons stuffing and pat flat to ensure even cooking.
- Warm an oven-safe nonstick pan over medium-high heat with the remaining 1 tablespoon olive oil for 2 minutes. Sprinkle the breasts with salt and pepper. Add the breasts to the pan, skin-side first, and allow to sear until the skin is browned, 2 to 3 minutes. Flip and cook on the second side for 2 minutes, and then place in the oven and finish for 8 to 10 minutes. Let the chicken rest until plating; keep the oil in the pan.
- For the pasta: Place the heated chicken pan again over medium heat and add the onions. Cook, stirring, until softened, 3 to 4 minutes. Finally, reduce the heat to low, add the tomato sauce and stir to warm for 3 to 4 minutes. Add the pasta, stir and warm. Saucing the pasta should take 3 to 4 minutes. Add the Parmesan and stir.
- Portion the pasta onto individual plates and top with a stuffed breast. Top with some Parmesan Cream and drizzle with olive oil. Garnish with parsley.
- In a saucepan over medium-high heat, add the butter and cook until melted. Reduce the heat to medium, add the flour and cook, stirring, to create a roux; cook until the roux is a pale blond color. Reduce the heat to low, add the milk and cook, stirring, until thickened. Finally, add the cheese to the milk mixture one cup at a time, stirring until all the cheese has been added and well blended. Taste and season with salt and pepper, and then remove from the heat. Continue to stir to ensure consistency and to allow the mixture to cool.
SICILIAN LAMB SPEZZATINO WITH SAFFRON AND MINT
This simple stovetop lamb stew is seasoned with only a pinch of saffron and a splash of wine, then showered with lots of chopped mint. Once assembled, this fragrant stew takes only about an hour to cook. It has a bright-flavored lightness that makes it ideal for these balmy evenings. I served it with plain boiled potatoes - nothing more was needed.
Provided by David Tanis
Categories dinner, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Season chops generously with salt and pepper. Put olive oil in a wide deep skillet over medium-high heat. Lightly brown lamb on both sides, then remove and set aside. Lower heat to medium, add onion to pan and season with salt. Cook, stirring, until softened and lightly colored, about 5 minutes.
- Stir garlic, saffron and tomato paste into onions and cook 1 minute. Add wine and simmer for 2 minutes, then return lamb to skillet. Add 4 cups water, just to cover meat, and bring to a boil. Put on lid, turn heat to low and simmer gently for about 45 minutes, until quite tender.
- Remove lid and raise heat to a rapid simmer. Simmer until juices have reduced by nearly half and sauce has thickened somewhat (may be prepared ahead to this point). Taste and adjust seasoning. Just before serving, reheat and stir in chopped mint.
Nutrition Facts : @context http, Calories 947, UnsaturatedFat 39 grams, Carbohydrate 10 grams, Fat 74 grams, Fiber 3 grams, Protein 52 grams, SaturatedFat 29 grams, Sodium 991 milligrams, Sugar 3 grams
SOMETHING DIFFERENT CHICKEN
Kind of Chicken Piccata meets Persia. The chicken is seasoned with a lemon caper sauce and served over a fluffy bed of couscous. This is a quick, easy, and tasty dish. Perfect for "What do I do with this chicken scenario."
Provided by Dawn399
Categories Chicken Breast
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium sauce pan, combine 1 1/2 cups water, spice package from couscous, and 2 TBL.
- of butter.
- Heat to a boil.
- Add couscous, cover and set aside.
- Put salt, and flour in a large ziplock bag and shake to mix ingredients.
- Add chicken and shake to coat.
- In a medium saute pan melt 2 TBL.
- of butter and and cook chicken until golden brown, do not turn chicken while cooking.
- Now turn chicken and add capers, lemon juice, 1 TBL.
- of butter and 1/4 cup water.
- Cook 2-3 minutes until sauce starts to thicken.
- Serve over couscous.
SPEZZATO RECIPE - (3/5)
Provided by eaglezfan6
Number Of Ingredients 10
Steps:
- Brown the veal cubes well in a little olive oil. Add the green peppers; mix and cook slowly. In another pan, saute onions and garlic lightly. Mix in the tomato puree and sugar and add to the first pan. Add the sliced mushrooms draining off liquid, if using canned. Cook slowly, stirring frequently, until the meat is done, about 20-25 minutes. Season to taste. Serve on italian rolls or over pasta.
DIFFERENT CHICKEN DIVAN
This Chicken Divan recipe is different. I have 'improved' it! This is the best chicken divan - the onions make it!
Provided by Lisa Brown
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread chicken in the bottom of a 9x13 inch baking dish. Top with broccoli. In a medium bowl, combine the mayonnaise, curry powder, cayenne pepper, garlic salt, salt and pepper and mix well. Add 1 cup of Cheddar cheese, cream of chicken soup and cream of mushroom soup and mix again, then pour mixture over chicken and broccoli. Sprinkle with remaining 1 1/2 cups of cheese and top with onions.
- Bake at 350 degrees F (175 degrees C) for 30 minutes.
Nutrition Facts : Calories 498.3 calories, Carbohydrate 16.1 g, Cholesterol 64.3 mg, Fat 40.1 g, Fiber 1.5 g, Protein 18.6 g, SaturatedFat 12.2 g, Sodium 967.7 mg, Sugar 1.8 g
DIFFERENT CHICKEN AND BISCUITS
This recipe is from the Sept. 16, 2008 edition of the "Living" section of our local newspaper, "The Democrat & Chronicle" and (adapted from the 1956 edition of the "Betty Crocker" cookbook). This chicken and biscuits recipe is different in that the chicken is baked and topped with peach halves and served with biscuits and gravy on the side. It is not the familiar version of chicken pulled off the bone in gravy, which is served over biscuits. I have not cooked this yet but decided to post this recipe for safe-keeping. It sounds like delicious, rich comfort food that could be enjoyed on a chilly day.
Provided by MarthaStewartWanabe
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Chicken:.
- Heat oven to 425°F.
- In a paper bag, mix flour, salt, pepper and paprika.
- Place shortening and butter in a 13 x 9-inch oblong pan and set in oven to melt.
- Shake three-four pieces of chicken at a time in paper bag to coat thoroughly; reserve dredging mixture.
- Place chicken, skin side down, in a single layer in hot shortening/butter mixture.
- Bake for 45 minutes, then turn.
- Biscuits:.
- Meanwhile, make dough for biscuits. Sift together 2 cups flour, baking powder and salt.
- Add shortening and milk and cut in finely.
- Round up on a lightly floured cloth-covered board.
- Knead lightly (about 30 seconds).
- Roll or pat out to 1/4-inch thickness.
- Cut into biscuits.
- Assembly:.
- Drain peach halves and place a whole clove in each.
- After turning chicken, push to one end in pan.
- Place biscuits in a single layer on the other end of the pan.
- Place peach halves on chicken.
- Bake for another 15 minutes or until biscuits are lightly browned and chicken is tender.
- To Make Gravy:.
- Remove chicken, peaches and biscuits to serving platter.
- Add 2 tbs. flour (reserved from dredging mixture) to pan drippings.
- Bring to a boil.
- Add about 1 1/2 cups milk and boil for one minute.
GIADA'S CHICKEN SPEZZATINO (STEW)
This Italian stew makes a great, filling, healthy supper. Serve with biscuits to dip in. Adapted from Everyday Italian by Giada De Laurentiis.
Provided by Karamia
Categories Stew
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Saute celery, carrots and onion in a large saucepan/stockpot in oil over medium heat until onions are translucent, about 5 minutes.
- Stir in salt, pepper, tomatoes, broth, basil, tomato paste, bay leaf, and thyme.
- Add chicken breasts with ribs and press them down to submerge under the liquid and bring liquid to a simmer.
- Reduce heat and gently simmer the chicken, turning them over often for about 20 minutes, or until chicken breasts are almost cooked through.
- Add kidney beans and simmer for 10 more minutes, or until chicken is cooked all the way through.
- Take chicken out of saucepan and let cool 5 minutes, then cut chicken into bite-size pieces and discard bones and skin.
- Discard bay leaf and put chicken pieces back into stew and bring back to a simmer, adding salt and pepper to taste.
- Serve with biscuits for dunking and enjoy!
Nutrition Facts : Calories 328.9, Fat 15.1, SaturatedFat 3.2, Cholesterol 46.4, Sodium 1036.1, Carbohydrate 25.9, Fiber 7.4, Sugar 7.1, Protein 24.4
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