Posts filed under ‘Chicken’

Katie’s Chicken Rigatoni with Marsala Cream Sauce

I haven’t posted in a while, we’ve spent 3 weeks either traveling or entertaining guests and have had very few home-cooked meals. I love eating out at restaurants, but sometimes just want to be in control of what I’m eating and make it my way.
This is a recipe inspired by one of those restaurant meals, but made my way. I had lunch at an Italian restaurant in Minneapolis with my friend Katie specifically so we could try this dish – her favorite! She asked me if I could figure out the recipe and make it for her, so I said I’d try. Here’s my go at it and I think it turned out pretty well! So this one’s for Katie – hope you enjoy!

Katie’s Rigatoni with Chicken in Marsala Cream Sauce
Ingredients:
4 T. olive oil
2 large sweet onions
2 heads garlic
2  boneless skinless chicken breasts, cut into small pieces
8 ounces white button mushrooms
1 cup marsala wine
2 cups white wine
1 T. chicken base
16 ounces rigatoni pasta
1/2 cup butter, cut into small pieces
1/2 cup heavy cream
1/2 cup grated parmesan cheese

To Make:
Preheat oven to 400 degrees.
In a very large dutch oven or wok, heat 2 T. olive oil over medium-high heat. Add onions and stir to coat. Let onions cook just until translucent (about 3 minutes). Turn down the heat to medium-low and let the onions continue to caramelize. Stir occasionally.
Meanwhile, peel the outer paper of the heads of garlic, leaving the skin that covers the cloves. Chop off the tips of the bulbs, leaving an exposed flat area. Peel the remaining tips, and set aside. Drizzle the bulbs of garlic with olive oil and wrap in foil. Bake in the oven for 40 minutes.
Quarter the mushrooms lengthwise.
When the onions are nearly done (medium brown in color), add the mushrooms and garlic tips to the pan. Cook until mushrooms are lightly browned.

Turn the heat up to high and add the wines. Make sure to scrape up the brown bits from the bottom of the pan. Add the chicken base to the pan.
After the sauce is reduced slightly (about 3 minutes), add the chicken pieces and cook until nearly done.
Check the level of liquids at this point. You will be adding the pasta to the pan, but want the liquids to just barely cover the pasta. If there is too much liquid, continue cooking to reduce it further before adding the pasta. If there is not enough liquid, you can add boiling water to bring it to the level needed. (You do not want to much liquid or the sauce will be runny). Add the pasta to the pan and cook just until tender.
Remove from the heat, stir in cream, butter and parmesan cheese. Squeeze the roasted garlic from the baked bulbs into a dish, mash them and add to the sauce.
Sprinkle with freshly ground black pepper and serve.

Yield:
4-5 servings

March 30, 2008 at 1:40 am Leave a comment

Pan-Seared Chicken with Garlic Sauce

There are some nights when I just don’t have time to cook, but want to make something nice. I almost always have chicken breasts on hand, so it’s become somewhat of a fall-back food. It’s nice that it can be made into basically any dish and can be enhanced with any spices you may have on hand. This dish was made entirely with ingredients I had readily available and came together in minutes and in one dish. I was not expecting much from it, but the garlic sauce proved to be rich and elegant. Enough so, that one could even consider serving this for a special occasion…it’s that good!

Pan-Seared Chicken with Garlic Sauce
Ingredients:
1 tsp. paprika
1/4 tsp. black pepper
1/2 tsp. rosemary
1/2 tsp. salt
1 tsp. olive oil
12 medium garlic cloves, peeled and halved
2 chicken breasts
1 tsp. dried thyme
1 cup chicken broth, divided

To Make:
Preheat oven to 450 degrees.
Combine first 5 ingredients in small bowl. Sprinkle generously over chicken breasts, covering both sides. Heat oil in large ovenproof skillet. Add chicken and cook 2 minutes on each side. Add garlic cloves to skillet along with 3/4 cup of chicken broth. Place skillet in oven and bake until chicken is done and garlic is soft (approx. 10 – 15 minutes). Remove from oven. Set aside chicken breasts, keeping them warm. Add remaining broth to skillet. Mash garlic cloves with fork and cook over medium heat for 2 – 3 minutes, or until heated through. Serve garlic sauce over chicken.

Yield:
2 Servings

February 13, 2008 at 6:08 am Leave a comment

Greek Chicken with White Beans, Tomatoes, Avocado and Feta

Every time we go to a Greek restaurant, I order Gigantes Beans (butter beans served with a savory tomato sauce) as a mezze. Some of our favorite Greek restaurants have it already waiting on the table. It is a homey and hearty appetizer that you can eat alone or spread on bread. I had Greek food on the brain today, but since Matt’s out of town, I didn’t want to fuss with dinner. I wanted to make something quick, easy and healthy with virtually no clean-up. Inspired by Gigantes Beans, this one-dish meal fit the bill.

Greek Chicken with White Beans, Tomatoes, Avocado & Feta
Ingredients:
2 boneless, skinless chicken breasts
1 small onion, rough chopped
1 can chopped tomatoes
1 can butter beans, drained (can substitute any white beans)
2 cloves garlic, peeled and minced
1 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
1/2 cup fresh basil, chopped
1/4 tsp. salt
1 T. olive oil
1 avocado, peeled, thinly sliced
2 T. feta cheese, crumbled

To Make:
Preheat oven to 350 degrees.
Heat olive oil in large, oven-proof skillet over medium-high heat. Sautée onion until soft and translucent (approx. 3-5 mins.) Add tomatoes and bring to a boil. Reduce heat and add beans, garlic, oregano, red pepper, basil and salt. Let cook 1 minute. Add chicken breasts to skillet and cover with some of the bean mixture. Place avocado slices over the chicken. Place skillet in oven and bake for 15 – 20 mins. or until chicken is cooked through. During the last 5 minutes of cooking, add crumbled feta.

Yield:
2 Servings

January 27, 2008 at 2:49 am Leave a comment

Pan-Seared Chicken with Fennel and Tomato Confit

I’ve never been much for fennel. Recently, however, I have been changed my tune. The French and the Belgians use fennel much to their advantage in many dishes. The sweet licorice taste mellows with cooking and adds a delicate flavor to food. In a recent cooking class at L’Ateliers des Chefs, I learned how to make this very simple dish. It’s perfect for weeknight cooking as it takes very little preparation and can be made in less than 30 minutes. This is my variation on the recipe we learned in class.

Pan-Seared Chicken with Fennel and Tomato Confit
Ingredients:
6 chicken breasts with skin
½ c. water
½ c. dry white wine
2-4 Tbs. olive oil
3 fennel bulbs
3 scallions
3 shallots
½ c. tomato confit (preserved tomatoes)
1 T. honey
Sprigs of thyme
Caramelized balsamic vinegar (can be purchased or reduced with sugar in a pan)
Fresh ground pepper
Maldon salt (it’s the best sea salt I’ve tried. You can use regular sea salt if you wish)

To Make:
Wash all of the vegetables. Slice the fennel in half lengthwise. Mince the fennel to obtain fine slices. Cut the scallions in half and thinly slice. Mince the shallots finely.
In a pan, put 1-2 Tbs. of olive oil and place the chicken breasts skin side down in the pan. Season with salt and let them cook at high heat for 5 to 6 minutes. Remove the chicken from the pan and add ½ c. water and ½ c. dry white wine to de-glaze the pan. Place the chicken back into the pan and cover with aluminum foil to keep in the steam. Let cook on low heat for 8 – 10 minutes.
In a separate pan or wok, add 1-2 Tbs. of olive oil and the fennel. Lightly season with fine salt. Stir fry until fennel is transparent (about 4-5 minutes) and add the scallions. Stir fry 2- 3 minutes longer. Add 1 T. honey and stir. Add the onions and tomatoes when the fennel is thoroughly cooked and heated through.
Dress the plate with caramelized balsamic vinegar, add the vegetables and top with the chicken breasts. Finish with a sprig of thyme, fresh ground pepper and Maldon salt.

Yield:
6 servings

January 9, 2008 at 4:36 am Leave a comment


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