Chicken Catchatory Ravioli Stew Recipes

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SIMPLE SICILIAN BEEF STEW



Simple Sicilian Beef Stew image

Served here with polenta, this meal is equally lovely with garlicky mashed potatoes or crusty bread for mopping. Bring the meat to room temperature, about 30 minutes, before cooking.

Provided by Rachael Ray : Food Network

Time 3h40m

Yield 4 to 6 servings

Number Of Ingredients 25

3 pounds beef chuck, patted dry and cut into 2- 2 1/2-inch pieces, at room temp
Salt and pepper
4 tablespoons olive oil (not EVOO) or neutral oil
4 tablespoons butter
2 onions, peeled and cut into large pieces
2 bulbs fennel, quartered, cored and cut into large pieces
6 cloves garlic, crushed
1 large bay leaf
One 3-inch curl each orange peel and lemon peel
3 to 4 sprigs fresh rosemary, leaves stripped and chopped
3 tablespoons sun-dried tomato paste or regular tomato paste
1 1/2 cups Nero d'Avola (Sicilian red) or other red wine of choice (medium- to full-bodied)
2 cups beef bone broth or stock
3/4 cup loosely packed semi-dried tomatoes or sun-dried tomatoes, drained and chopped
1 cup whole pitted green Sicilian olives such as Castelvetrano or Sant'Agostino
1 1/2 teaspoons (half a palm full) red pepper flakes or 1 tablespoon Calabrian chile paste
8 Roma tomatoes, quartered
EVOO, for drizzling
A few sprigs fresh thyme, leaves stripped and chopped
Basic Polenta, recipe follows, or mashed potatoes
3 cups water
3 cups milk
1 1/2 cups fine- to medium-ground cornmeal
2 teaspoons each salt and coarse pepper
2 tablespoons butter

Steps:

  • Preheat a large Dutch oven over medium-high heat and oven to 300 degrees F with racks in lower third and upper third of oven.
  • Pat meat dry and season with salt and pepper. Add some olive oil to the pan, 1 turn of the pan, melt about a tablespoon of butter into oil and when it foams, add about a third of the meat. Brown evenly on all sides and remove, then repeat with more oil and butter as needed and removing meat to platter or tray as you work. Add remaining oil and butter and when butter foams add the onions, fennel and garlic, bay, citrus and rosemary. Partially cover and soften about 10 minutes. Add tomato paste, then stir and add wine. Reduce 2 to 3 minutes, then add beef, stock, semi-dried or sundried tomatoes, olives and chile flakes or paste. Cover and place in oven for about 2 hours until very tender.
  • Arrange the Roma tomatoes on a small baking sheet, dress with EVOO, thyme, salt and pepper and slow roast them along with the meat, for 2 hours.
  • Serve beef on a platter topped with tomatoes or in shallow bowls atop Polenta or potatoes.
  • Heat water and milk in a saucepan to a low boil, then whisk in cornmeal and season with salt and pepper. Cook 35 to 40 minutes, whisking occasionally, until thickened and creamy to taste. Stir in butter to serve.

CHICKEN CATCH-A-TORY RAVIOLI STEW RACHAEL RAY



Chicken Catch-A-Tory Ravioli Stew Rachael Ray image

Make and share this Chicken Catch-A-Tory Ravioli Stew Rachael Ray recipe from Food.com.

Provided by zoe85

Categories     Kid Friendly

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

3 garlic cloves, skins on
2 tablespoons extra virgin olive oil (evoo, twice around the pan in a slow stream)
2 stalks fresh rosemary
2 stalks fresh thyme
1 cup presliced fresh mushrooms, about 1/3 pound (have GH slice for you)
salt & freshly ground black pepper, to taste
1 (24 ounce) can tomatoes
2 roasted red peppers, from a jars, drained
1 cup tomato sauce
1 (8 ounce) package frozen spinach
6 cups chicken broth
3/4-1 lb chicken breast tenders (1 package)
1 lb fresh ravioli, any flavor
1 cup grated parmesan cheese, parmigiano reggiano or 1 cup romano cheese, to pass at table
4 crusty Italian bread or 4 rolls

Steps:

  • Have your GH heat a medium soup pot over medium-high heat.
  • Place 3 cloves of garlic on a cutting board and WHACK each clove with a small heavy frying pan.
  • Pick out the skins and chuck them in your garbage bowl.
  • Have the GH add evoo, 2 turns of the pan, to the soup pot.
  • Throw in the smashed garlic and 2 stems each of the rosemary and fresh thyme herbs. The leaves will fall of the stems and give a delicious flavor to your special stew.
  • Add the mushrooms, too, and help stir as the mushrooms cook 3 to 5 minutes.
  • Season the 'shrooms up with salt and pepper as they're cooking.
  • Next, you or your GH can open the can of stewed tomatoes and add them to the pot.
  • Use a sharp, small knife to chop the roasted red bell peppers.
  • Keep your fingers on the hand holding the peppers curled under so you don't chop off a whole finger!
  • You just want to cut up those peppers into pieces as big as your mouth; that's what they call bite-size.
  • Add the chopped-up roasted red peppers and add 1 cup tomato sauce to the soup pot.
  • Put defrosted chopped spinach into a kitchen towel.
  • Gather towel up and twist it to get the water out of the spinach.
  • Squeeze the spinach over your garbage bowl until it stops dripping.
  • Separate spinach with your fingers and add it to the soup.
  • Pour in chicken broth and stir the stew really slowly or it will slosh out of your pot!
  • Have the GH cover the soup and raise the heat to high.
  • Have the GH cut up the chicken for you on a separate plastic cutting board from the one you cut up the vegetables on.
  • Cut the chicken tenders into 1-inch pieces and add them to the stew.
  • Tell the GH to go wash up right away with lots of soap and hot water -- including the board -- so that the raw chicken doesn't get on anything else in the kitchen or any other food.
  • If you touched the raw chicken, you should wash up, too.
  • When the stew comes up to a boil again, add the ravioli and leave the lid off.
  • Cook stew until the ravioli is almost done, about 5 minutes.
  • Turn off the heat and let the stew cool down a little bit.
  • Have your GH serve up the stew and pass cheese and bread at the table to go with it.

Nutrition Facts : Calories 393.9, Fat 19.1, SaturatedFat 6.4, Cholesterol 76.5, Sodium 1978.1, Carbohydrate 16.3, Fiber 5, Sugar 9.2, Protein 40.4

CHICKEN CATCHATORY-RAVIOLI STEW



Chicken Catchatory-Ravioli Stew image

This recipe was especially designed for Sabia Rose to make for Bill and Vicki, 'cause she's Daddy's AND Mommy's Little Girl - and a really good cook, too!

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

3 cloves garlic
2 tablespoons extra-virgin olive oil, 2 times around the pan in a slow stream
2 stems fresh rosemary leaves
2 stems fresh thyme leaves
1 cup pre-sliced fresh mushrooms, available in produce section or, Grown Helper may slice for you, about 1/3 pound
Salt and pepper
1 (15-ounce) can stewed tomatoes with peppers, onions and celery
2 roasted red peppers, drained
1 cup tomato sauce
1 package chopped frozen spinach, defrosted in microwave and drained
6 cups chicken broth
1 package chicken breast tenders, 3/4 pound to 1 pound
1 pound fresh ravioli, any flavor
1 cup grated Parmigiano-Reggiano or Romano to pass at table
Crusty Italian bread or rolls, to pass at table

Steps:

  • Heat a big soup pot over medium high heat. Have a GH (grown-up helper) do this for you.
  • WHACK the garlic with a fist or the palm of your hand. Separate the skins from the smashed garlic and throw just the skins away into the garbage bowl. WHACK the 3 cloves of garlic with the bottom of a small saucepan. Add extra-virgin olive oil, 2 turns of the pan, to the soup pot. Throw in the garlic and 2 stems each of the rosemary and fresh thyme herbs. The leaves will fall off the stems and give a delicious and really cool flavor to your special stew. Add the mushrooms, too and help stir as the mushrooms cook 3 to 5 minutes. Season the mushrooms up with a little salt and pepper as they're cooking.
  • Next, have the GH open the can of tomatoes and pour into the soup pot. Use a sharp, small knife to chop the red roasted bell peppers. Keep your fingers on the hand that is not holding the knife curled under so you don't chop off a whole finger! You just want to cut up those peppers into pieces as big as your mouth, that's what they call "bite-size." Add the chopped up roasted red peppers to the tomatoes and stir. Squeeze as much liquid as possible out of the spinach. Add spinach, tomato sauce and chicken broth to the pot.. Stir really slowly or the soup will slosh out of your pot! Stir until the spinach is all broken up in the broth. Have the GH cover the soup and raise the heat to high.
  • Have the GH cut up the chicken for you on a separate cutting board from the one you cut up the vegetables on. Tell them to use a plastic board. Cut the chicken tenders into 1-inch pieces across and add them to the stew. Tell the GH to go wash up right away with lots of soap and hot water so that the raw chicken doesn't get on anything else in the kitchen or any other food.
  • When the stew comes up to a boil again, add the ravioli and leave the lid off. Cook stew until the ravioli is almost done, about 5 minutes. Turn off the heat and let the stew cool down a little bit. Have your GH serve up the stew and pass cheese and bread at the table to go with it.

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