Chicken Abruzzi Recipes
CHICKEN ABRUZZI RECIPE
Provided by á-48272
Number Of Ingredients 14
Steps:
- 1.In a medium bowl, combine chicken, 1 crushed garlic clove, a pinch of salt and black pepper. Mix to coat the chicken. Preheat large non-stick skillet on medium heat and spray with cooking spray. Add chicken and cook for 7-9 minutes per side or until cooked through. Transfer to a plate and set aside.* 2.Return skillet to medium heat (wash if necessary), add olive oil, remaining garlic, onion and saute for 1 minute, stirring once. Add zucchini and bell pepper, and saute for 3 more minutes, stirring once. In the meanwhile, make a slurry by whisking together, in a medium bowl, chicken broth, cornstarch or flour, remaining salt and ground black pepper, and thyme. Pour over vegetables in a skillet and add the beans. Stir, bring to a boil, reduce heat to low-medium and cook for 5 minutes. Remove from heat, add kale and stir again. To serve, spoon 1.25 vegetable mixture in a soup or deep plate and place sliced chicken breast on top. Serve hot.
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- 2. Find a skillet or possibly saute/fry pan which is large sufficient to contain all the chicken pcs in one layer without crowding. Add in 1 tbsp extra virgin extra virgin olive oil, 4 or possibly 5 whole garlic cloves - peeled, and 2 tsp minced rosemary leaves to pan - turn the heat to high. Add in the chicken and arrange the pcs with the skin side facing down in one layer. When the side has been well browned, turn the pcs and brown on the other side. Sprinkle with salt and chili pepper. With a wooden spoon (it must be wooden) turn over the contents of the pan three or possibly four times.
- 3. Add in the wine to the pan. As the wine bubbles - - use your wooden spoon again to scrape loose any browning residues sticking to the bottom of the pan.
- 4. Put a lid on the pan and turn the heat down to simmer to low. Cook for about 35 min, turning the chicken from time to time. If you should find which the juices in the pan have become insufficient to keep the meat from sticking to the bottom of the pan - - replenish when necessary with 2 to 3 tbsp of water.
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