Chicken on the bone

Amarante

Tue, Jan 19 2016, 2:26 pm

Chicken Cacciatore is very easy and very good. I take the skin off the chicken and trim excess fat because who wants all that fat in the sauce.

This is a recipe but honestly at this point, I just improvise. I saute the chicken, remove and then saute the vegetables, saute the garlic and whatever Italian spices I generally use to my taste; add back the chicken - add tomatoes and tomato paste and cook until chicken is done. The veggies needed are mushrooms, onions and bell peppers (I use red as I hate green bell peppers)

Or use a jarred marinara sauce and add to the veggies and chicken after sautéing them.

Chicken Cacciatore
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Recipe By: Cooking Light

Ingredients:

1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
6 bone-in chicken breast halves (about 3 pounds), skinned
1 tablespoon olive oil
2 cups sliced mushrooms
1 1/2 cups red bell pepper strips
1 1/2 cups green bell pepper strips
1 cup thinly vertically sliced onion
1 tablespoon balsamic vinegar
2 bay leaves
1 (28-ounce) can whole tomatoes, undrained and chopped
1 (6-ounce) can tomato paste
6 cups hot cooked penne (about 3/4 pound uncooked tube-shaped pasta)

Directions:

Combine first 6 ingredients, and sprinkle 4 teaspoons oregano mixture evenly over chicken. Set remaining oregano mixture aside.

Heat oil in a large Dutch oven over medium-high heat. Add the chicken to pan; cook 2 minutes on each side or until browned. Remove chicken from the pan. Add mushrooms, bell peppers, and onion to pan; sprinkle with remaining oregano mixture. Cover and cook for 5 minutes or until tender, stirring occasionally. Add vinegar, bay leaves, tomatoes, and tomato paste; stir to combine. Arrange the chicken over tomato mixture, and bring to a boil. Cover, reduce heat, and simmer 50 minutes or until the chicken is done.

Place 1 cup pasta in each of 6 shallow bowls; top each serving with 1 chicken breast half. Ladle 1 cup sauce over chicken

Notes:

Gloria Hafer uses this recipe as a method to teach students how to avoid cross contamination by using separate cutting boards and utensils for the chicken and vegetables. For an even more economical meal, use a whole chicken cut into pieces. Depending on the size of your Dutch oven, you may need to brown the chicken in batches.

Nutritional Information:

Yield: 6 servings

NUTRITION PER SERVING
CALORIES 533(13% from fat); FAT 7.8g(sat 2.7g,mono 2.9g,poly 0.8g); PROTEIN 53.9g; CHOLESTEROL 105mg; CALCIUM 207mg; SODIUM 813mg; FIBER 5.5g; IRON 4.3mg; CARBOHYDRATE 60.6g

Amarante

Tue, Jan 19 2016, 2:28 pm

This is a very simple recipe. At this point I cook the potatoes and the chicken together. No skin so the potatoes don't become greasy.

Lemon-garlic Roast Chicken
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Recipe By: WW Takeout Tonight
Serving Size: 4

Ingredients:

1/4 C. fresh lemon juice
1 1/2 T. extra virgin olive oil, divided
3 cloves garlic, minced (I used 4 really huge ones)
1 teaspoon oregano
1/2 teaspoon marjoram
3/4 teaspoons salt, divided
1/4 teaspoon freshly ground pepper
4 skinless, bone-in chicken breasts
1 lb. small red potatoes, quartered
1/2 C. water

Directions:

1. Preheat oven to 425 F

2. Combine the lemon juice, 1 T. of the oil, the garlic, oregano,
marjoram, 1/2 tsp of salt and 1/8 tsp. pepper in a large bowl.
Add the chicken, tossing well to coat and marinate 20
minutes.

3. Meanwhile, combine the remaining 1/2 T. oil, 1/4 tsp salt and 1/8
tsp pepper in a medium bowl. Add the potatoes and toss well to coat.
Place a wire rack in the center of a large roasting pan. Arrange the
potatoes around the rack and roast 20 minutes.

4. Remove the chicken from the marinade, reserve marinade. Remove the
potatoes from the oven and place the chicken on the wire rack. Add the
water to the reserved marinade and pour over the chicken and potatoes.
Roast chicken and potatoes 20 minutes, baste with the pan juices.

Return the pan to the oven and roast until the internal temperature is
170 F.

Nutritional Information:

6 WW points per serving

Amarante

Tue, Jan 19 2016, 2:29 pm

Very easy and you are making the veggies together so at most you need a green salad but really don't even need that if you don't think it necessary.

Honey-mustard Roast Chicken with Winter Vegetables

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Recipe By: Eating Well Magazine
Serving Size: 4

Ingredients:

6 small all-purpose potatoes, cut in quarters
6 medium carrots, cut in 2 " slices
3 medium parsnips, cut in 2" slices
2 heads garlic, peeled and separated
1 tablespoon olive oil
4 bone-in chicken breasts, skinned and trimmed
3 sprigs rosemary
2 teaspoons rosemary, chopped
1/2 cup reduced sodium chicken broth
2 tablespoons dijon mustard
1 tablespoon honey

Directions:

Preheat oven to 425 degrees.

In a 10 by 14 inch roasting pan, combine potatoes, carrots, parsnips, garlic and oil. Season with salt and pepper; toss well. Season chicken with salt and pepper and nestle it into vegetables with rosemary sprigs. Sprinkle with chopped rosemary. Add chicken broth and cover tightly with foil.
Bake chicken and vegetables for 30 minutes.
Meanwhile, in a small bowl, combine mustard and honey.
When chicken has roasted for 30 minutes, brush with honey mustard mixture. Continue roasting, uncovered, basting chicken occasionally with pan juices, until no trace of pink remains in the center and the chicken and vegetables are tender, 25 to 35 minutes more. (if chicken is done before vegetables remove and keep warm while vegetables finish cooking) Serve immediately.

wazup

Tue, Jan 19 2016, 2:35 pm

fyi I just found this recipe in another post- I think im going to try it tonight:

I make a shake and bake recipe from 'classic kosher cooking'.
1/2 Cup breadcrumbs
1/3 cup flour
1/2 teaspoon garlic powder
1/2 teasopoon onion powder
3/4 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon sugar
1/4 teaspoon salt
(optional - 1/4 Cup sesame seeds)

mix all ingredients. coat chicken in this mixture. Place in greased pan and bake uncovered in 400 degrees for 45-50 minutes.

you can add other spices. I usually dont follow the EXACT amounts and just estimate approximately.