Chicken Alberghetti Recipes

CHICKEN ARRABBIATA

Chicken arrabbiata image

The name means 'angry' - and like the pasta sauce this chicken casserole is intended to pack a punch of heat and spice

Provided by Sara Buenfeld

Time 1h15m

Number Of Ingredients 12

Ingredients

3 tbsp olive oil
2 medium onions, halved and sliced
1 garlic bulb, separated into cloves
2 red chillies, deseeded and sliced
350ml red wine
350ml chicken stock
600g tomato, finely chopped
3 tbsp tomato purée
2 tsp chopped thyme
6 skinless chicken legs
chopped parsley, to serve (optional)
pasta or mash, to serve

Steps:

Heat the olive oil in a large heavybased pan. Add the onions and whole garlic cloves. Fry, stirring frequently, for 10 mins, adding the chillies for the final min.
Pour in the wine, turn up the heat and allow it to bubble for 1 min to cook off the alcohol. Stir in the stock, tomatoes, tomato purée and thyme with some seasoning. Add the chicken legs, pushing them under the liquid, then part-cover the pan and leave to simmer gently for 45 mins.
Remove the lid and cook for a further 15 mins until the chicken is tender and the sauce has reduced a little. Serve scattered with parsley, if you like, and pasta or mash.

Nutrition Facts : Calories 327 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 0.5 milligram of sodium

CHICKEN ALBERGHETTI

Chicken Alberghetti image

This recipe was a family favorite when I was growing up. We lost the recipe and I searched for years on the internet to try and find it. Today I was going through my cookbook cupboard looking for books to donate to charity. I came across a cookbook titled 'Salute to Italy Celebrity Cookbook'. Could this be the cookbook that has our Chicken Alberghetti recipe? Yes, yes it is!! Serve with buttered angel hair pasta or with Creamy garlic parmesan orzo. The original recipe does not give specific amounts for bread crumbs, the amount of olive oil and butter that the chicken is sauteed in or for the amount of butter to use to dot the chicken with before baking. I estimated those amounts. Please feel free to use more or less as you deem necessary.

Provided by Marie Nixon

Categories One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

4 whole chicken breasts, halved, skinned and boned
2 eggs, beaten
1 1/2 cups breadcrumbs
2 tablespoons olive oil
2 tablespoons unsalted butter
16 ounces good marinara sauce
1/2 cup milk or 1/2 cup half-and-half
8 slices swiss cheese, paper thin
8 slices mozzarella cheese, paper thin
1/2 cup freshly grated parmesan cheese
2 tablespoons unsalted butter

Steps:

Dip the chicken breast halves in egg.
Roll in bread crumbs to coat all over.
Fry chicken in half olive oil and half butter.
Dilute marinara sauce with the milk and cover the bottom of a baking dish with sauce.
Layer chicken on top of the sauce.
Top with slices of Swiss and mozzarella cheese.
Sprinkle parmesan over all and dot with approximately 2 tablespoons of butter.
Bake in a 300 degree oven, covered for 30 minutes.
Uncover and bake for 10 to 15 minutes more. In order to get the cheese to be real bubbly and a little bit browned, you may need to increase the oven temperature to 400 degrees for the last 10 or 15 minutes. Watch carefully so it does not burn.
Can be cooked a day or two ahead and reheated for serving.

Nutrition Facts : Calories 951.6, Fat 57.5, SaturatedFat 25.7, Cholesterol 282.8, Sodium 1146.1, Carbohydrate 35.5, Fiber 3.4, Sugar 10.3, Protein 70.1

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