Roman Chicken With Chardonnay Recipes

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ROMAN-STYLE CHICKEN



Roman-Style Chicken image

Provided by Giada De Laurentiis

Time 1h

Yield 6

Number Of Ingredients 16

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

Steps:

  • 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.

Nutrition Facts : ServingSize 6

ROMAN-STYLE CHICKEN



Roman-Style Chicken image

From Everyday Italian on Foodtv.com. This recipe gets better with age. On the show, Giada suggests making it a day ahead to let the flavors get together, although it can be served the same day as well.

Provided by KelBel

Categories     Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

4 skinless chicken breast halves
2 skinless chicken thighs, with bones
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 garlic cloves, chopped
1 (15 ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme
1 teaspoon fresh oregano
1/2 cup chicken stock
2 tablespoons capers
1/4 cup flat leaf parsley, chopped

Steps:

  • 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.

Nutrition Facts : Calories 240.8, Fat 12.2, SaturatedFat 1.9, Cholesterol 62.3, Sodium 418.2, Carbohydrate 8.2, Fiber 2, Sugar 3.3, Protein 21.3

ROMAN-STYLE CHICKEN CACCIATORE



Roman-Style Chicken Cacciatore image

You know chicken cacciatore--chicken made with vegetables, herbs, and tons of tomatoes--right? In Rome, however, 'alla cacciatora' implies meat stewed with rosemary, vinegar, and anchovies, with not one tomato in sight. Instead, the bird is simmered with garlic, rosemary, white wine, and anchovies.

Provided by Katie and Giancarlo Caldesi

Categories     Mains

Time 1h30m

Number Of Ingredients 8

2 1/2 pounds chicken or guinea hen (cut into 8 pieces)
Salt and freshly ground black pepper
3 tablespoons rendered pork fat* (or 3 tablespoons extra-virgin olive oil)
2 garlic cloves (unpeeled and lightly crushed)
Two (6-inch) sprigs rosemary
4 tablespoons white wine vinegar
3 1/2 ounces white wine
4 canned anchovy fillets ((if salted rinse well, if in oil don't rinse))

Steps:

  • Season the chicken pieces generously all over with salt and pepper. Heat the pork fat or oil in the biggest lidded frying pan you have (or use 2 if you can't fit all the chicken comfortably into 1 pan) and add the garlic and rosemary.
  • Fry for 2 to 3 minutes over a medium heat until you can smell the herbs strongly; this will flavor the oil. Remove the herbs from the pan before they have a chance to burn and set aside for later. Fry the chicken pieces on all sides for about 10 minutes, browning all over, until they are a rich golden color. Be patient and don't turn them too often; let them brown on one side and then turn to the other.
  • Pour in the vinegar and wine and bring to the boil. Allow the liquid to reduce for a few minutes, then add the anchovies and the reserved herbs and stir them into the liquid. Put the lid on the pan and reduce the heat to a gentle simmer. Cook for 1 hour or until the meat falls easily from the bone. This will depend on your type of meat so allow enough time for it to get really soft. Check the pan every so often and add a little hot water if it looks dry. Adjust the seasoning as necessary and serve on soft polenta or with a side of simply blanched spinach.

Nutrition Facts : ServingSize 1 portion, Calories 236 kcal, Carbohydrate 1 g, Protein 14 g, Fat 18 g, SaturatedFat 6 g, TransFat 0.1 g, Cholesterol 63 mg, Sodium 157 mg, Fiber 0.02 g, Sugar 0.2 g, UnsaturatedFat 11 g

CHARDONNAY CHICKEN SYMPHONY



Chardonnay Chicken Symphony image

A flavorful combination of chicken, Chardonnay, olives, mushrooms, artichoke, and spices for a delightful meal with your sweetheart. Serve promptly while warm as a main dish or optionally over a bed of couscous.

Provided by SOULT

Categories     Meat and Poultry Recipes     Chicken

Time 30m

Yield 3

Number Of Ingredients 10

1 tablespoon olive oil
1 teaspoon salt-free garlic and herb seasoning blend (such as Mrs. Dash®)
¼ teaspoon garlic powder
1 pinch ground black pepper
6 boneless, skinless chicken breast tenders
1 cup dry Chardonnay
1 (7 ounce) can portobello mushrooms, drained
1 (6 ounce) jar marinated artichoke hearts, drained
1 (2.5 ounce) can black olives, drained
½ teaspoon capers

Steps:

  • Heat olive oil in a skillet over medium heat.
  • Sprinkle salt-free seasoning, garlic powder, and black pepper over both sides of the chicken. Add chicken to the hot skillet; cook for 2 1/2 minutes per side.
  • Stir Chardonnay, mushrooms, artichoke hearts, and olives into the skillet. Cook and stir, turning chicken periodically, until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Add capers to the skillet, reduce heat, and simmer 3 minutes more.

Nutrition Facts : Calories 340.7 calories, Carbohydrate 13.7 g, Cholesterol 67 mg, Fat 13.7 g, Fiber 4.4 g, Protein 28.2 g, SaturatedFat 1.9 g, Sodium 768 mg, Sugar 2.1 g

WINE-BRAISED CHICKEN WITH ARTICHOKE HEARTS



Wine-Braised Chicken with Artichoke Hearts image

Categories     Chicken

Number Of Ingredients 9

4 pieces Chicken Thighs, Bone in with skin on
1 Kosher salt and black pepper, to taste
1 tablespoon Olive Oil, plus more for drizzling
2 cans Canned Artichoke Hearts 14 oz cans, drained and halved lengthwise)
1 Red Onion (Medium, sliced)
1 1/4 cup Dry white wine
3 sprigs Thyme, Oregano, or Marjoram
1 cup Parsley leaves
1 Sumac (optional), for serving

Steps:

  • Heat oven to 425 degrees. Season chicken on both sides with salt and pepper.
  • Heat tablespoon oil in a large skillet over medium-high, and add chicken, skin side down. Cook, without flipping, unitl the skin is deeply golden and much of the fat has rendered, 8 to 10 minutes. (You may need to pour off some of the fat)
  • Using tongs, flip the chicken skin side up. Let the undersides cook for anoother 5 or so mlinutes. Set chicken aside. Add artichoke haearts and onions to the pan, letting them sizzle until they get a little color, 3 to 4 minutes.
  • Add wine and thyme, shaking skillet to make sure the wine is evenly distributed and scaping up any golden-brown bits. Add chicken back to the pan, over the artichoke hearts and onions. Bring to a simmer and place in the oven until chicken has finished cooking and sauce is reduced by about half, 10 to 12 minutes.
  • Remove chicken from oven and scatter with parsley. Finish with more pepper, a drizzle of olive oil, and a sprinkle of sumac, if you have it.

ROMAN CHICKEN WITH CHARDONNAY



Roman Chicken with Chardonnay image

A delicious chicken dish made with Chardonnay that can be made in advance and reheated. Serve chicken topped with sauce and veggies and your choice of side dishes. Garnish with fresh oregano.

Provided by Rob Foote

Categories     Meat and Poultry Recipes     Chicken

Time 45m

Yield 4

Number Of Ingredients 13

extra-virgin olive oil, or to taste
8 assorted chicken pieces
1 (12 ounce) can diced tomatoes
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 shallot, finely chopped
2 cloves garlic, minced
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh thyme
1 cup unsalted chicken stock
½ cup Chardonnay wine
salt and freshly ground black pepper to taste
¼ cup capers

Steps:

  • Drizzle 2 tablespoons oil into a saucepan over medium-high heat. Add chicken and brown, about 2 minutes per side. Transfer chicken to a plate and add remaining oil to the saucepan. Add tomatoes, bell peppers, shallots, garlic, oregano, and thyme. Saute until bell peppers are slightly wilted, 3 to 5 minutes.
  • Pour stock and wine into the saucepan and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon. Season with salt and pepper. Return chicken to the pan and reduce heat to medium-low. Simmer until sauce is thickened and chicken juices run clear, 7 to 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Garnish with capers when serving.

Nutrition Facts : Calories 512.5 calories, Carbohydrate 9.3 g, Cholesterol 157.9 mg, Fat 33.6 g, Fiber 1.9 g, Protein 35.2 g, SaturatedFat 8.8 g, Sodium 607.5 mg, Sugar 4.1 g

ROMAN-STYLE CHICKEN



Roman-Style Chicken image

Giada De Laurentiis' Roman-Style Chicken, from Everyday Italian on Food Network, is the perfect make-ahead recipe; it tastes even better reheated the next day.

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 16

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

Steps:

  • 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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