Chicken Bolognese With Crispy Oregano Recipes

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CHICKEN BOLOGNESE WITH CRISPY OREGANO



Chicken Bolognese with Crispy Oregano image

Another great twist on classic bolognese, this simple dish is one of my family favorites. The secret is the crispy leaves of fresh oregano, which give the saucy base and silky pasta extra punch.

Provided by Donna Hay

Categories     Chicken     Kid-Friendly     Quick & Easy     Dinner     Peanut Free     Tree Nut Free     Soy Free     Small Plates     Pasta

Yield 4 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 cup oregano leaves
1 yellow onion, finely chopped
3 cloves garlic, crushed
1 tablespoon chopped tarragon
1 pound ground chicken
1 cup dry white wine
2 (14-ounce) cans chopped tomatoes
Sea salt and cracked black pepper
1 pound pappardelle
Finely grated pecorino, to serve

Steps:

  • Heat the oil in a large non-stick frying pan over medium heat. Add the oregano and cook for 1-2 minutes or until crispy. Remove with a slotted spoon and set aside. Add the onion, garlic and tarragon to the pan and cook, stirring, for 3-4 minutes or until softened. Add the ground chicken and cook, breaking up any lumps with a wooden spoon, for 5-7 minutes or until golden. Add the wine, tomatoes, salt and pepper and cook for 5-7 minutes or until reduced.
  • Cook the pasta in a large pot of boiling salted water for 8-10 minutes or until al dente. Drain, add to the sauce and toss to combine. Divide the pasta among bowls and top with the crispy oregano and pecorino to serve.

CHICKEN BOLOGNESE WITH TAGLIATELLE



Chicken Bolognese with Tagliatelle image

Our light version of pasta Bolognese features ground chicken -- and plenty of flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Ground Chicken Recipes

Time 45m

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 small onion, finely chopped (1 cup)
1 celery stalk, finely chopped (1/2 cup), plus leaves for serving
2 medium carrots, peeled and finely chopped (3/4 cup)
Coarse salt and freshly ground pepper
1 pound ground chicken (preferably a mix of white and dark)
3 tablespoons tomato paste
1/2 cup dry white wine, such as Sauvignon Blanc
3/4 cup whole milk
1 can (14.5 ounces) whole peeled tomatoes in juices, pureed
1 pound tagliatelle, pappardelle, or fettuccine
Freshly grated Parmesan and nutmeg, for serving

Steps:

  • Heat a large skillet over medium-high. Swirl in oil. Add onion, celery, and carrots; season with salt and pepper. Cook, stirring, until softened, 5 to 7 minutes. Add chicken; season with salt and pepper. Cook, breaking into bite-size pieces, until no longer pink, 3 to 4 minutes. Stir in tomato paste; cook 2 minutes. Add wine; boil until almost evaporated, 1 to 2 minutes. Add milk and tomatoes; reduce heat and simmer until thickened, 12 to 15 minutes.
  • Cook pasta in a large pot of salted water. Drain, reserving 1 cup pasta water; return to pot. Add sauce, then pasta water, a little at a time, until sauce evenly coats pasta. Drizzle with oil and top with celery leaves, cheese, and a pinch of nutmeg; serve.

CHICKEN BOLOGNAISE



Chicken Bolognaise image

Instead of pasta with beef, try chicken instead...healthier and tastier!!

Provided by Mike

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 8

Number Of Ingredients 10

1 tablespoon vegetable oil
3 skinless, boneless chicken breast halves - cut into 1 inch cubes
1 white onion, chopped
2 cloves garlic, finely chopped
1 (28 ounce) can peeled and crushed tomatoes
4 button mushrooms, chopped
½ teaspoon white sugar
½ teaspoon Italian seasoning
4 cups uncooked rotini pasta
¼ cup grated Parmesan cheese for topping

Steps:

  • Heat oil in a large skillet over medium heat. Add chicken, onion and garlic; saute until chicken is mostly cooked through, about 10 minutes. Stir in the crushed tomatoes, mushrooms and Italian seasoning. Cook for about 5 minutes, stirring frequently.
  • Reduce heat and stir in the sugar. Simmer for at least 15 minutes. Meanwhile, bring a large pot of lightly salted water to a boil; add rotini pasta and cook until al dente. Drain and serve topped with the chicken mixture and grated Parmesan cheese.

Nutrition Facts : Calories 288.4 calories, Carbohydrate 46.3 g, Cholesterol 27.4 mg, Fat 4.6 g, Fiber 6.1 g, Protein 19.7 g, SaturatedFat 1.2 g, Sodium 194.8 mg, Sugar 2.1 g

SLOW-ROASTED OREGANO CHICKEN WITH BUTTERED TOMATOES



Slow-Roasted Oregano Chicken With Buttered Tomatoes image

There are about a million ways to roast a chicken, and people will always tell you that theirs is the best way. Here is the truth: If you smear a good, high-quality chicken with enough fat, season it with plenty of salt and roast it until the skin is brown, it will always be excellent. But it's slow-roasting that gives you golden skin, tender meat and plenty of salty, savory chicken juices to serve as a sauce. From the simple assortment of ingredients to the ridiculously hands-off preparation, this recipe from Alison Roman's cookbook "Nothing Fancy" (Clarkson Potter, 2019) is casual in a way that feels almost lazy (but isn't), with make-sounds-after-you-take-a-bite levels of deliciousness. To truly put it over the edge, add a few anchovies to the tomatoes.

Provided by Alison Roman

Categories     dinner, poultry, main course

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 10

1 (3 1/2- to 4-pound) whole chicken
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1 1/2 tablespoons fennel seeds, crushed in a mortar and pestle or spice mill, or chopped with a knife
1 bunch fresh oregano
1 1/2 pounds small vine-ripened tomatoes (about 6), halved lengthwise
2 heads of garlic, halved crosswise (it's fine to leave the skin on)
2 tablespoons unsalted butter, cut into pieces
2 tablespoons red wine vinegar or white wine vinegar
4 to 6 (1-inch-thick) slices of good country bread, such as country loaf or sourdough, toasted (optional)

Steps:

  • Heat the oven to 325 degrees. Season the chicken with salt and pepper. (If you can do this in advance, please do.) Drizzle it with the olive oil and sprinkle with the fennel seeds.
  • Stuff the cavity with half the oregano and place in a large baking dish. Scatter the tomatoes, garlic, butter and remaining oregano around the chicken. Roast until the chicken is golden brown and completely cooked through, and the tomatoes are nice and jammy, 2 1/2 to 3 hours. Add the vinegar to the tomatoes and let the chicken rest in the baking dish for 10 minutes.
  • Place toast, if using, on serving platter and spoon the jammy tomatoes over or around the toast. Carve the chicken and place on top of the toast to catch the juices.

OREGANO CHICKEN



Oregano Chicken image

This is an easy recipe with good oregano flavor.

Provided by CSSTITCHES

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 7

Number Of Ingredients 7

¼ cup butter, melted
¼ cup lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 teaspoons dried oregano
1 teaspoon garlic powder
6 skinless, boneless chicken breast halves

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine the melted butter or margarine, lemon juice, Worcestershire sauce, soy sauce, oregano and garlic powder. Mix well.
  • Place chicken in an ungreased 7x11 inch baking dish. Pour the butter/oregano mixture over the chicken. Bake in the preheated oven for 15 minutes. Baste juices over the chicken. Bake for an additional 15 minutes. Transfer the chicken to a serving platter and serve the pan drippings over hot cooked rice, if desired.

Nutrition Facts : Calories 180.4 calories, Carbohydrate 2.6 g, Cholesterol 76.1 mg, Fat 7.9 g, Fiber 0.3 g, Protein 23.9 g, SaturatedFat 4.5 g, Sodium 418 mg, Sugar 0.9 g

CHICKEN BOLOGNESE



Chicken Bolognese image

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 pound ground chicken breast or a mix of dark and white ground chicken
1 large carrot, finely chopped
1/2 onion, finely chopped
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon Italian seasoning
1 bay leaf
One 6-ounce can tomato paste
1/2 cup dry white wine
1/2 cup evaporated milk
Two 8-ounce (or one 16-ounce) cans tomato sauce
1 1/2 teaspoons kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper
1 pound rigatoni
2 tablespoons chopped fresh parsley
Grated Parmesan, for serving

Steps:

  • Heat the olive oil in a large pot over medium-high heat. Add the chicken and cook, breaking up the meat with a wooden spoon, until the chicken has browned, 5 to 7 minutes. Add the carrots and onions and cook until the vegetables are tender, 7 to 8 minutes. Stir in the garlic, chili powder, Italian seasoning and bay leaf and let the spices toast, 1 to 2 minutes. Stir in the tomato paste and let that toast and start to get brown on the bottom of the pot, 1 to 2 minutes.
  • Stir in the white wine and simmer until the wine has been absorbed into the meat. Add the evaporated milk and cook, stirring constantly, until it has cooked down. Add the tomato sauce, salt, pepper and 1/2 cup water. Cover and simmer over medium heat, stirring occasionally, until the sauce is nice and thick and hearty, 45 minutes to 1 hour.
  • Meanwhile, bring a pot of salted water to a boil. Cook the rigatoni to al dente according to the package instructions. Drain the pasta, reserving some of the pasta water. Remove the bay leaf from the sauce and toss the pasta with the sauce, adding the reserved water to loosen the sauce if necessary. Garnish with the parsley and serve with grated Parmesan.

OREGANO CHICKEN



Oregano Chicken image

Salad dressing mix and a generous sprinkling of oregano add the rich herb flavor to this tender baked chicken from Nancy Moore of Candler, North Carolina. It's priced right at just 83 cents a serving and great over rice or noodles.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 5

1/4 cup butter, melted
1 envelope Italian salad dressing mix
2 tablespoons lemon juice
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1 to 2 tablespoons dried oregano

Steps:

  • In a small bowl, combine the butter, salad dressing mix and lemon juice. Place chicken in an ungreased 13-in. x 9-in. baking dish. Spoon butter mixture over chicken. , Cover and bake at 350° for 45 minutes. Uncover. Baste with pan drippings; sprinkle with oregano. Bake 15-20 minutes longer or until chicken juices run clear.

Nutrition Facts : Calories 364 calories, Fat 24g fat (9g saturated fat), Cholesterol 123mg cholesterol, Sodium 592mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 33g protein.

CHICKEN BOLOGNESE WITH RIGATONI



Chicken Bolognese with Rigatoni image

This dish calls for a mirepoix, a mixture of diced celery, carrot, and onion. Of course, you can chop these fresh, but I totally cheat and use the pre-chopped mixture from Trader Joe's. If your supermarket carries it and it fits your budget, go ahead and spend the money to save the time.

Provided by Antonia Lofaso

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 12

1 pound ground chicken (white or dark meat, or a mixture of both)
1/2 cup peeled and diced carrot
1/2 cup diced celery
1/2 cup diced yellow onion (about 1/2 medium onion)
1 tablespoon kosher salt, plus more for the pasta water
1/2 tablespoon freshly ground black pepper
1 tablespoon dried Italian seasoning
One (24-ounce) jar premade spaghetti sauce (see Cook's Note)
1 pound rigatoni pasta
1 1/2 cups shredded or grated Parmigiano-Reggiano cheese
6 tablespoons ricotta cheese, optional
Chopped fresh basil or Italian flat-leaf parsley, for garnish

Steps:

  • In a large, shallow saucepot over medium heat, brown the ground chicken. Add the carrot, celery, and onion and season with the salt and pepper. Continue cooking for 6 minutes, then add the Italian seasoning. Cook for another 1 to 2 minutes, until the vegetables soften and take on a little color.
  • Add the sauce to the pot and cook for 5 minutes to allow the flavors to meld.
  • Cook the rigatoni according to the package instructions. Add the drained rigatoni to the sauce and cook for another 3 to 4 minutes on medium heat.
  • Serve the rigatoni and sauce topped with Parmigiano-Reggiano and a sprinkle of basil or parsley. In our family, we've always eaten rigatoni with a scoop of ricotta on the side. If it sounds good to you, add a tablespoon of ricotta to each plate.

CRISPY ROLLED CHICKEN PARMA RECIPE BY TASTY



Crispy Rolled Chicken Parma Recipe by Tasty image

Here's what you need: olive oil, garlic, chili flake, crushed tomato, salt, black pepper, fresh basil, chicken breasts, salt, black pepper, ham, mozzarella cheese, panko breadcrumbs, grated parmesan cheese, dried oregano, all-purpose flour, eggs, oil, fresh mozzarella cheese

Provided by Kiano Moju

Categories     Dinner

Yield 4 servings

Number Of Ingredients 19

2 tablespoons olive oil
3 cloves garlic, thinly sliced
½ teaspoon chili flake
28 oz crushed tomato, 1 can
salt, to taste
black pepper, to taste
¼ cup fresh basil, chiffonade, plus more for garnish
4 chicken breasts
salt, to taste
black pepper, to taste
8 slices ham, halved
8 slices mozzarella cheese, halved
1 cup panko breadcrumbs
½ cup grated parmesan cheese
2 teaspoons dried oregano
1 cup all-purpose flour
4 eggs, beaten
oil, for frying
8 oz fresh mozzarella cheese, 1 ball, sliced

Steps:

  • Heat a large sauté pan over medium heat. Add olive oil, garlic, and chile flakes. Stir, cooking until the garlic is lightly golden and fragrant, about 2-3 minutes.
  • Add the crushed tomatoes and season with salt, black pepper, and basil. Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally. Set aside.
  • On a clean work surface, butterfly the chicken breasts.
  • Cover with plastic wrap, and use a rolling pin or meat mallet to pound out the chicken to ¼-inch (6-mm) thick.
  • Season each side with salt and black pepper.
  • With the cut side of the chicken facing up, arrange a flat layer of 4 half slices of ham, followed by 4 half slices of mozzarella.
  • Roll toward you, starting the with the thickest part of the chicken. Wrap tightly in plastic wrap and chill in the fridge for 30 minutes.
  • Place the panko in a wide, shallow bowl, and add the Parmesan cheese and oregano. Stir to incorporate. Prepare two more wide bowls with the flour and the beaten egg.
  • Unwrap the chicken and dredge in the flour, eggs, then bread crumbs.
  • Heat the oil in a large pot until it reaches 325°F (170°C). Add the chicken, two rolls at a time, and cook about 5 minutes per side or until the outside is an even golden brown. If a good color is achieved and the chicken's center is still not 165°F (74°C), you can finish cooking the chicken in an oven set to 325°F (170°C) until that temperature is reached.
  • Place the fried chicken in an ovenproof dish. Spoon the tomato sauce over the top, saving some for serving.
  • Arrange fresh mozzarella slices on top.
  • Broil on the center rack for 8-10 minutes, until the cheese is melted and has small brown bubbles.
  • Garnish with fresh basil and serve with the reserved tomato sauce alongside.
  • Nutrition Calories: 1823 Fat: 156 grams Carbs: 63 grams Fiber: 5 grams Sugars: 11 grams Protein: 46 grams
  • Enjoy!

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Add the oregano and cook for 1–2 minutes or until crispy. Remove with a slotted spoon and set aside. Add the onion, garlic and tarragon to the pan and cook, stirring, for 3–4 minutes or until softened. Add the chicken mince and cook, breaking up any lumps with a wooden spoon, for 5–7 minutes or until golden. Add the wine, tomatoes, salt ...
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BAKED CRISPY CHICKEN THIGHS - THE ALMOND EATER
2022-03-14 This will ensure that the chicken crisps up nicely. Step 2: Season the chicken. Mix the baking powder and seasonings together in a small bowl, then sprinkle them all over the chicken, making sure all the thighs are coated. Step 3: Bake. Place the chicken on a rimmed baking pan skin side up, then into the oven and bake it for 35-40 minutes ...
From thealmondeater.com


BEST CHICKEN BOLOGNESE RECIPE - HOW TO MAKE CHICKEN BOLOGNESE
2020-04-08 Directions. Cook pasta per package directions. Reserve 1 cup pasta water, then drain pasta and return to pot. Meanwhile, heat oil in …
From goodhousekeeping.com


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