Dijon Chicken Stew With Spinach And Ravioli Recipes

Steps:

• Bring a pot of salted water to a boil. Add the ravioli and cook as the label directs; drain, then drizzle with olive oil and toss.
• Meanwhile, season the chicken with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken; cook, undisturbed, until beginning to brown, about 2 minutes. Continue to cook, stirring, 1 more minute. Transfer to a plate.
• Heat the remaining 1 tablespoon olive oil in the skillet. Add the mushrooms and cook, undisturbed, until browned in spots, about 2 minutes. Season with salt and continue to cook, stirring, until softened, about 3 more minutes. Stir in the tomatoes, garlic and vinegar and cook until the tomatoes begin to soften, about 2 minutes. Return the chicken to the skillet, then add the ravioli, broth and Parmesan; bring to a simmer and cook, stirring occasionally, until the chicken is cooked through, about 4 minutes. Top with the parsley.

Steps:

• In a shallow bowl, combine the flour, salt and pepper. Flatten chicken to 1/2-in. thickness; coat with flour mixture. In a large skillet, cook chicken in oil over medium heat for 5-6 minutes on each side or until no longer pink. Remove and keep warm. , In a small bowl, whisk the cream, eggs and mustard; stir into the pan drippings. Cook and stir over medium heat until thickened and sauce reaches 160°. , Meanwhile, in another skillet, saute garlic in butter for 1 minute. Add spinach; cook and stir over low heat for 3-5 minutes or until wilted. Spoon mustard sauce over chicken; sprinkle with paprika if desired. Serve with spinach.

Steps:

• In a bowl, mix the eggs, water, 2 cups flour, and salt. Gradually mix in the remaining flour until smooth. Divide dough into 2 parts. Cover, and set aside in the refrigerator 20 minutes.
• In a skillet over medium heat, cook the ground chicken until evenly brown; drain.
• In a food processor, mix the chicken, spinach, and onion. Transfer to a bowl, and mix with butter, 3 tablespoons Asiago cheese, salt, garlic powder, nutmeg, and pepper.
• On a lightly floured surface, roll out each part of the dough to 1/8 inch thickness. Cut into 2 inch squares. Place about 1 teaspoon of the chicken mixture in the center of 1/2 the squares, and top with remaining squares. Seal the edges of the squares with a moistened fork to form the ravioli.
• Bring a large pot of lightly salted water to a boil, and cook the ravioli in small batches for about 8 minutes, or until al dente. Drain, and rinse under cold water.
• Place the marinara sauce in a saucepan, and cook until heated through. Serve ravioli topped with marinara sauce and remaining Asiago cheese.

Steps:

• Heat a big soup pot over medium high heat. Have a GH (grown-up helper) do this for you.
• WHACK the garlic with a fist or the palm of your hand. Separate the skins from the smashed garlic and throw just the skins away into the garbage bowl. WHACK the 3 cloves of garlic with the bottom of a small saucepan. Add extra-virgin olive oil, 2 turns of the pan, to the soup pot. Throw in the garlic and 2 stems each of the rosemary and fresh thyme herbs. The leaves will fall off the stems and give a delicious and really cool flavor to your special stew. Add the mushrooms, too and help stir as the mushrooms cook 3 to 5 minutes. Season the mushrooms up with a little salt and pepper as they're cooking.
• Next, have the GH open the can of tomatoes and pour into the soup pot. Use a sharp, small knife to chop the red roasted bell peppers. Keep your fingers on the hand that is not holding the knife curled under so you don't chop off a whole finger! You just want to cut up those peppers into pieces as big as your mouth, that's what they call "bite-size." Add the chopped up roasted red peppers to the tomatoes and stir. Squeeze as much liquid as possible out of the spinach. Add spinach, tomato sauce and chicken broth to the pot.. Stir really slowly or the soup will slosh out of your pot! Stir until the spinach is all broken up in the broth. Have the GH cover the soup and raise the heat to high.
• Have the GH cut up the chicken for you on a separate cutting board from the one you cut up the vegetables on. Tell them to use a plastic board. Cut the chicken tenders into 1-inch pieces across and add them to the stew. Tell the GH to go wash up right away with lots of soap and hot water so that the raw chicken doesn't get on anything else in the kitchen or any other food.
• When the stew comes up to a boil again, add the ravioli and leave the lid off. Cook stew until the ravioli is almost done, about 5 minutes. Turn off the heat and let the stew cool down a little bit. Have your GH serve up the stew and pass cheese and bread at the table to go with it.

Steps:

• Heat 1 Tbs oil in soup pot over medium heat.
• Add onion; saute until soft and translucent.
• Add garlic; saute 1-2 minutes until fragrant.
• Pour onion mixture into a bowl and set aside.
• Place 1/3 cup flour in a shallow bowl and add seasoned salt.
• Dredge chicken; shaking off excess, reserve extra flour.
• Heat remaining tablespoon of oil in the pan, add chicken and brown on all sides.
• Add wine to pan, scraping pan to deglaze and loosen browned bits.
• Combine 1 cup broth with 1 tbsp of extra flour, stirring with a whisk or fork until smooth.
• Add broth mixture, remaining broth, water and mustard to pan. Add chicken and onions/garlic mixture.
• Bring to boil, cover, reduce heat, and simmer for 30 minutes.
• Add spinach, cover & simmer 5 minutes.
• Raise heat to low boil, add ravioli and cook for time recommended by package (mine was 8 minutes).
• Serve immediately with crusty bread.

Steps:

• Heat 1 tsp oil in Dutch Oven over medium-high heat.
• Add leek; saute 6 minutes or until tender and golden brown.
• Add garlic; saute 1 minute.
• spoon leek mixture into a bowl.
• Place 1/3 cup flour in a shallow bowl & dredge chicken; shaking off excess.
• Heat remaining 1 tablespoon oil in pan over medium-high heat.
• Add 1/2 chicken; sprinkle with 1/8 tsp salt & 1/8 tsp pepper.
• Cook 6 minutes browning on all sides.
• Add browned chicken to leek mixture.
• Repeat with remaining chicken.
• Add wine to pan, scraping pan to loosen browned bits.
• Combine 1 cup broth a 1 tbsp flour stirring with a whisk till smooth.
• Add broth mixture, remaining broth, water and mustard to pan; bring to boil.
• Stir in chicken mixture, remaining salt & pepper; cover, reduce heat and simmer for 30 minutes.
• Stir in potatoes, cover & simmer 30 minutes.
• Stir in Kale, cover and simmer 10 minutes.
• Garnish with red peppers and serve with bread, i.e, roll, toast, etc.