Rach Goes Spanish With Easy Braised Chicken + Chorizo
Watch Rachael show you how to make a super-easy Spanish-inspired braised chicken with chorizo, peppers, tomatoes + wine.
Chicken Riggies - Rigatoni with Spicy Chicken Tomato Cream Sauce
Learn how to make a Chicken Riggies Recipe! Go to for the ingredient amounts, more information, and over 760 more video recipes! Enjoy this Rigatoni with Spicy Chicken Tomato Cream Sauce Recipe!
Tyler Florence's Ultimate Chicken Cacciatore | Tyler's Ultimate | Food Network
Tyler makes this classic Italian dish with roasted red peppers, braised chicken, lemon slices and anchovies!
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Fried chicken, burgers, spaghetti and meatballs – if you're going to have only one recipe for these crowd-pleasing classics, it might as well be the ultimate – Tyler's Ultimate.
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Chicken Cacciatore
RECIPE COURTESY OF TYLER FLORENCE
Level: Easy
Total: 50 min
Prep: 20 min
Cook: 30 min
Yield: 6 servings
Ingredients
6 red bell peppers
Extra-virgin olive oil
Sea salt and freshly ground black pepper
1 1/2 cups all-purpose flour
2 tablespoons garlic powder
1 tablespoon dried oregano
1 egg
2 cups milk
1 (3 1/2-pound) whole chicken, cut into 8 pieces
6 garlic cloves, halved lengthwise
1 onion, sliced thin
2 ripe tomatoes, coarsely chopped
1/2 lemon, sliced in paper-thin circles
3 anchovy fillets
1 tablespoon capers
1 teaspoon red pepper flakes
1/2 bunch fresh basil, hand-torn (1/4 bunch to flavor the base, 1/4 bunch to finish the dish)
1 cup dry white wine
Directions
Start by preparing the peppers because they will take the longest. Preheat the broiler. Pull out the cores of the red peppers; then halve them lengthwise and remove the ribs and seeds. Toss the peppers with a little olive oil, salt, and pepper. Place them on a cookie sheet, skin side up, and broil for 10 minutes, until really charred and blistered. Put the peppers into a bowl, cover with plastic wrap, and steam for about 10 minutes to loosen the skins. Peel the peppers and roughly chop into chunks; set aside.
Season the flour with the garlic powder, dried oregano, and a fair amount of salt and pepper. Whisk the egg and milk together in a shallow bowl. Dredge the chicken pieces in the flour and tap off the excess. Dip each piece in the egg wash to coat and then dredge with the flour again. Place a Dutch oven over medium heat and pour in about 1/4-inch of oil. Pan-fry the chicken in batches, skin side down, until crisp, about 8 minutes. Turn the chicken over and brown the other side about 10 minutes longer. Remove the chicken to a side plate, pour out the oil, and clean out the pot.
Put the pot back on the stove and coat with 1/4 cup of oil. Add the garlic, onion, tomatoes, lemon slices, anchovies, capers, red pepper flakes, half the roasted red peppers, and half the basil. Season with salt and pepper. This part of the recipe is going to be your base. What we are looking for is a fragrant vegetable pulp, so simmer for about 20 minutes, stirring often, until everything breaks down.
Add the remaining roasted peppers and the remaining basil. Tuck the chicken into the stewed peppers and pour in the wine. Turn the heat down to low, cover, and simmer for 20 minutes, until the chicken is cooked.
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Tyler Florence's Ultimate Chicken Cacciatore | Tyler's Ultimate | Food Network
Crispy Chicken Red Wine Vinegar Butter Sauce
A crispy chicken with an amazing tasty tarragon sauce. The sauce is made from chicken stock, red wine vinegar, shallots, garlic and dried tarragon herbs. It's emulsified with butter for that smooth, creamy buttery flavour. The beauty of this chicken is that it gently cooks in the sauce, rendering it tasty and staying juicy while the skin on top roasts into a beautiful crisp. It's quite simple to make but please buy a whole chicken and make the stock yourself. You will have plenty left over, so freeze it for your next dish. If you don't have time then cut corners, it will still be an awesome chicken. Enjoy my Crispy Chicken in red wine vinegar or as known in France, Poulet au vinaigre de vin.
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Ina Garten's Weeknight Pasta Bolognese | Barefoot Contessa | Food Network
Ina shares an easy version of bolognese that's fast and flavorful, perfect for any day of the week.
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Weeknight Bolognese
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 45 min
Prep: 15 min
Cook: 30 min
Yield: 4 to 5 servings
Ingredients
2 tablespoons good olive oil, plus extra to cook the pasta
1 pound lean ground sirloin
4 teaspoons minced garlic (4 cloves)
1 tablespoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 1/4 cups dry red wine, divided
1 (28-ounce) can crushed tomatoes, preferably San Marzano
2 tablespoons tomato paste
Kosher salt and freshly ground black pepper
3/4 pound dried pasta, such as orecchiette or small shells
1/4 teaspoon ground nutmeg
1/4 cup chopped fresh basil leaves, lightly packed
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese, plus extra for serving
Directions
Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1 1/2 teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.
Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box.
While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan and toss well. Serve hot with Parmesan on the side.
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Ina Garten's Weeknight Pasta Bolognese | Barefoot Contessa | Food Network
Pancetta Garlic Chicken with Fire Roasted Tomatoes and Orecchiette - Part 2
A great chicken pasta dish!