CHICKEN WITH GARLIC-TOMATO SAUCE
My husband and I made up this recipe as we went along, and we love the way it turned out. It reminds us me something found at Italian restaurants. -Angela Schellenberg of Steinbach, Manitoba
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle both sides of chicken with pepper. In a large nonstick skillet over medium-high heat, brown chicken on each side in 1 teaspoon oil. Remove and keep warm. , In the same skillet, saute tomatoes and garlic in remaining oil for 1 minute. Add carrots; saute 2-3 minutes longer. Combine the tomato sauce, broth, tomato paste and rosemary; stir into skillet. Bring to a boil. , Return chicken to the pan. Reduce heat; cover and simmer for 10-12 minutes or until chicken juices run clear and carrots are crisp-tender. Serve with pasta.
Nutrition Facts : Calories 197 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 510mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
SLOW COOKER CORNISH HENS IN MOLE SAUCE
With the Christmas holiday so close I didn't want to do a turkey so I thought I'd try something different. I love the taste of Cornish Hens and with the Mole sauce it was really tasty. I have a 7 quart slow cooker and it was just the right size for this dish. As per DH's request, I used a lot of coco powder in my mole sauce but you can use less.
Provided by Chef Joey Z.
Categories Chicken
Time 6h35m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Turn the crock pot on high.
- Puree the tomatoes, nut/seed butter and the tomato paste in a blender.
- Add it to the crock pot.
- Add all the other ingredients into the crock pot except the chicken. Whisk it all together.
- Remove the hens from their wrappers and wash them good. Pat dry. Season with the salt and pepper.
- Add to the crop pot whole and cover with the mole sauce.
- Turn the crock pot down to low and cook for 6 hours.
- Remove the hens when cooked and let them sit for a few minutes.
- You will have a lot of mole sauce left. Save it and use it with other fowl.
- Serve with rice, corn tortillas and scallions if you wish.
- Bon Appetit!
Nutrition Facts : Calories 735.9, Fat 19.9, SaturatedFat 5.3, Cholesterol 413.1, Sodium 770.6, Carbohydrate 46.3, Fiber 17.2, Sugar 20.7, Protein 100.8
LEMON-SAGE CORNISH GAME HENS WITH TOMATO-PORCINI SAUCE
Steps:
- Combine 3/4 cup hot water and porcini mushrooms in small bowl. Let stand until mushrooms soften, about 30 minutes. Using slotted spoon, transfer mushrooms to work surface. Coarsely chop mushrooms. Set mushrooms and soaking liquid aside.
- Heat 2 tablespoons oil in heavy medium skillet over medium heat. Add 1 tablespoon chopped sage and garlic. Sauté until fragrant, about 1 minute. Add puréed tomatoes, broth, chopped mushrooms and soaking liquid, leaving any sediment from liquid behind. Simmer over medium-low heat until thickened to sauce consistency, about 25 minutes. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
- Preheat oven to 450°F. Pat hens dry with paper towels. Sprinkle cavities with salt and pepper. Place 1 sage sprig and 1 lemon wedge in cavity of each hen. Tie legs together to hold shape. Tuck wing tips under hen. Place hens on rack in large roasting pan. Rub remaining 2 tablespoons oil over hens. Sprinkle with salt and pepper. Sprinkle 1 teaspoon chopped sage over breast of each hen. Roast until hens are cooked through and juices run clear when thickest part of thigh is pierced, about 50 minutes. Transfer hens to platter. Tent with foil.
- Pour pan juices from roasting pan into 1-cup glass measuring cup, scraping up any browned bits from bottom of pan. Spoon fat off top of juices. Add pan juices to tomato sauce. Simmer 2 minutes to blend flavors. Season sauce to taste with salt and pepper.
- Spoon Soft Polenta with Leeks onto 4 plates. Spoon tomato sauce over polenta. Place hens atop polenta and serve.
BAKED CHICKEN BREASTS IN CINNAMON-TOMATO SAUCE
A delicious and nutritious way to eat chicken breasts! Since this makes a lot of sauce too, it's really great served over brown rice, garlic mashed potatoes--or my favorite, polenta! Top with a grating of Romano or Asiago cheese just before serving for the best results!
Provided by Kim
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h25m
Yield 3
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix together cinnamon, salt, black pepper, oregano, cumin, garlic powder, and onion powder in a bowl. Pat the seasoning onto all sides of chicken. Reserve extra seasoning for sauce.
- Heat vegetable oil in a large, oven-safe skillet over medium heat until oil begins to slightly shimmer. Place chicken breasts in skillet and cook until browned, about 3 minutes. Flip and cook an additional 3 minutes. Remove chicken breasts from pan and set aside.
- Add onion, garlic, carrot, celery, and mushrooms to skillet. Cook until onions become slightly translucent, about 3 minutes. Add in wine and scrape browned bits off the bottom of the pan. Allow wine to reduce slightly, about 1 minute. Stir in tomato paste, chicken broth, and reserved seasoning. Cover skillet with aluminum foil or an oven-safe lid.
- Bake in the preheated oven for 35 minutes. Uncover and bake until sauce is bubbling and chicken is no longer pink in the center, 15 to 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 372.4 calories, Carbohydrate 22.6 g, Cholesterol 80.5 mg, Fat 13.2 g, Fiber 5.3 g, Protein 35.9 g, SaturatedFat 2.5 g, Sodium 1050 mg, Sugar 11.5 g
CHICKEN THIGHS IN TOMATO SAUCE
If I am not in a rush I season the chicken first with salt and pepper then brown in oil, and transfer to the baking dish, the oven-baking time will be less, and I think that the chicken definately tastes better if it is browned first. I have made this using other brands of prepared mustard but for some reason French's brand is the best! To save time you can prepare the sauce the evening or day before and chill. You can use any chicken pieces that you desired, I usually use a whole cut-up chicken in place of the 10 thighs, although I have 10 thighs listed you can sneak a couple more thighs in the dish! If you don't brown the chicken first, this makes a quick weeknight meal. I have made this many times, it is easy and delicious! Adjust all sauce ingredients to suit taste.
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- Grease a large roasting pan.
- Place the chicken thighs (skin-side up) in the prepared baking dish.
- In a saucepan melt butter and then saute the onions, garlic, thyme and dried chili flakes for about 4-5 minutes.
- Add in the crushed tomatoes, brown sugar, cider vinegar and Worcestershire sauce (do not add in the mustard until the end of cooking!) mix to combine, season with salt, black pepper; bring to a boil, and simmer for 10-15 minutes.
- Remove from heat and add in the mustard; mix to combine.
- Pour the sauce over the chicken in the baking dish, the turn over the chicken once to coat in sauce making certain to leave the skin side up.
- Bake uncovered, basting with sauce every 30 minutes (total cooking time should take about 1 hour and 10 minutes, if you have browned the chicken first then baking time will be less).
Nutrition Facts : Calories 926.6, Fat 56.1, SaturatedFat 18.4, Cholesterol 259.8, Sodium 992.3, Carbohydrate 54.5, Fiber 4, Sugar 45, Protein 51.6
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