Giada De Laurentiis Makes Roman-Style Chicken | Everyday Italian | Food Network
Giada's Roman-Style Chicken is the PERFECT make-ahead meal!
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
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Roman-Style Chicken
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 1 hr
Prep: 20 min
Cook: 40 min
Yield: 6 servings
Ingredients
4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves
Directions
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.
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Giada De Laurentiis Makes Roman-Style Chicken | Everyday Italian | Food Network
Classic Chicken Cacciatore with a Special Ingredient...
Chicken Cacciatore (Hunter's Chicken) is such a great recipe! I encourage you to use skin-on chicken thighs and chicken legs for this classic Italian chicken recipe. The crispy skin along with the combination of oil-cured black olives, Sicilian green olives, peppers, onions, and tomatoes all in a hearty white wine tomato sauce is truly the best! I hope you make and enjoy this classic chicken alla cacciatore recipe.
MORE ITALIAN CHICKEN RECIPES:
INGREDIENTS:
- 4 pounds chicken thighs and drumsticks
- 1/4 cup olive oil
- 2 medium onions - sliced
- 1 celery rib chopped
- 2 bell peppers - sliced
- 6 cloves garlic - minced
- 1/2 cup green olives - pitted and chopped
- 1/2 cup black oil-cured olives - rinsed, pitted, and chopped
- 28 ounce can plum tomatoes hand crushed or blender pulsed
- 3 ounces tomato paste
- 3/4 cup dry white wine
- 1/2 cup low sodium chicken stock
- 1/4 cup fresh parsley - minced
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
NOTE:
- In this video, the chicken was braised in the oven. In the print recipe below the step by step instructions are for the stovetop method. Either way will yield excellent results!
SERVE WITH:
Crusty Italian bread
Garlic Sauteed Broccoli Rabe
Garlic and Oil Broccoli
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Authentic Chicken Cacciatore; Make Authentic Italian Food; Authentic Italian Recipes
How to Make Chicken Cacciatore like an Authentic Italian.
Episode 4 Season 1 of Fan Food Fare
In the season finale, Chef D. Arthur teaches you How to make Authentic Chicken Cacciatore. What makes Italian Food authentic, is the ingredients you use. If you want authentic Italian food, watch the full video.
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Tuscan Chicken | The Ultimate Chicken Dinner?
Packed with flavour, my Tuscan Chicken in Creamy Sun Dried Tomato Sauce is the ultimate chicken dinner. Serve with pasta, potatoes or just a big hunk of bread to dip into that creamy sauce.
Full recipe for the Tuscan Chicken inc hints and tips is available on our site:
Ingredients:
4 chicken breasts
1 large egg
3 tbsp plain all-purpose flour (replace with gluten free flour blend if needed)
1/4 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried paprika
1/4 tsp garlic salt
3 tbsp olive oil
1 brown onion peeled and sliced
2 cloves garlic peeled and minced
1/2 tsp dried oregano
1 tsp paprika
1 cup (160g) sun dried tomatoes I like the bright red one from the deli counter
1 red bell pepper de-seeded and sliced
1 tbsp tomato puree (paste)
1/3 cup (90ml) white wine
1 cup (240ml) chicken stock (use bouillon for gluten free)
pinch of salt and pepper
1/3 cup (90ml) double (heavy) cream
1/2 packed cup (50g) parmesan cheese grated
3 packed cups (90g) fresh baby spinach
1 tbsp chopped parsley
#ComfortFood #Recipe #Chicken
Easiest Chicken Cacciatore - Cheetah style
Ingredients:
Chicken Cacciatore/ Scallop Cacciatore
4-6 Organic Chicken thighs, bone and skin attached, 6 day boat (dry)scallops, seasoned with all purposed spice or salt and pepper
1 Jar good Marinara sauce ( Rao's is the very best)
Garlic ( squeeze bottle or fresh)
Onion (1) peeled and sliced
1 Jar of Italian Fried Peppers ( used about 1/4 of the jar)
(1) tablespoon capers
(6-8) Olives ( your choice)
(4-5) Artichoke hearts
(4) Anchovy fillets (packed in oil)
Fresh Basil for garnishing
Freshly grated Parmigiano Reggiano
Polenta
1 Cup polenta
3 cups of water
pinch of salt for water, salt and pepper for finishing
1/2 cup whole milk
1/3 cup grated parmigiano Reggiano
Shrimp cocktail:
Steamed and chilled shrimp
Fresh Market made Cocktail sauce
or your own ( 1 cup ketchup, 1/4 cup chilli sauce, 1 squirt hot sauce, juice on 1 lemon, 1 heaping teaspoon horseradish ) mix and chill
1 Lemon cut into wedges