CHICKEN ARRABBIATA
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
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 12
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 ARRABBIATA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season the chicken with salt and pepper. Heat a large skillet over medium-high heat; add 2 tablespoons olive oil. Add the chicken skin-side down and cook until browned and crisp, about 8 minutes. Flip and continue cooking until browned on the other side, about 3 more minutes. Remove to a plate and pour out the drippings.
- Add the remaining 1 tablespoon olive oil, the garlic and red pepper flakes to the skillet. Cook over medium-high heat until the garlic is golden, about 1 minute. Add the wine and scrape up any browned bits from the bottom of the pan. Add the tomatoes, chicken broth and ½ teaspoon salt and bring to a simmer. Add the chicken skin-side up and reduce the heat to medium low. Cover and gently simmer until the chicken is cooked through and the sauce is slightly thickened, about 15 minutes.
- Meanwhile, preheat the broiler. Bring a medium saucepan of salted water to a boil. Add the broccolini and cook until crisp-tender, about 3 minutes; drain. Put the ciabatta on a baking sheet and top each slice with a piece of cheese. Broil until the cheese melts, 2 to 3 minutes. Divide the chicken among plates; spoon the sauce over the top. Serve with the broccolini and cheese toasts.
Nutrition Facts : Calories 920, Fat 92 grams, SaturatedFat 17 grams, Cholesterol 290 milligrams, Sodium 880 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 58 grams, Sugar 5 grams
CHICKEN ESCALOPE AND ARRABIATA
Steps:
- Make the Chili Pesto Put the tomatoes, chilli, pine nuts, garlic, parsley and oil into a food processor and blend to a paste. Season well and transfer to a bowl. Prepare Chicken Mix milk & egg in one bowl Mix breadcrumbs & flour in another bowl Dip chicken in milk mix and then dip in second bowl to cover with breadcrumbs Arrabiata Heat saucepan to medium heat Add pancetta to grease the pan Add shallots, cook till just translucent Add can plum tomato Add all herbs Add water break up tomato in pan with wooden spoon Add chicken bouillon Add wine Reduce, occasionally stirring - 30 mins Start Pasta Fry chicken Heat olive oil in a large frying pan until hot brown chicken, both sides Assemble & serve Pasta, Sauce, Chicken, Parmesan (or Pecorino) to taste
ARRABIATA SAUCE
Provided by Ree Drummond : Food Network
Categories condiment
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Add a tablespoon or so of olive oil to a hot pan over medium-high heat, throw in the red pepper flakes, garlic and onions and give them a stir. Add the wine (or chicken broth), whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and Italian seasoning and stir to combine. Add a pinch of sugar and some salt and pepper to taste. Reduce the heat to low and simmer for 30 minutes.
- Let cool, then portion into 4 freezer bags and freeze.
CHICKEN ARRABIATA BAKE
Quick and easy midweek dinner for 2!
Provided by sofiewood
Time 1h
Yield Serves 2
Number Of Ingredients 0
Steps:
- Firsly make the bechamel sauce - melt the butter in a pan and stir in the flour to make a rue. When it's ready it should be a light/medium brown colour. Slowly add the milk whisking constantly. The mixture should thicken. When ready, take off the heat and stir in the parmesan cheese. Put to one side until ready to use.
- In a frying pan, heat the olive oil and add the garlic and chilli flakes (and fresh chilli if using). Add the chicken and when browned add the onion. When almost cooked add the tomatoes and tomato puree and simmer until thickened. Add the basil at the last moment and season with black pepper to taste. Cook the pasta according to the packet instructions.
- To assemble - mix the chicken and tomato sauce with the pasta and place in an ovenproof dish. Spoon the bechamel sauce over the top and cook at around 180c until the bechamel sauce is golden and crispy.
- Serve with small rocket side salad and garlic bread.
CHICKEN NORMANDY (ESCALOPE DE POULET A LA NORMANDE)
This is how my mum and grandma make chicken Normandy. The main things in this recipe are to have the chicken breasts really tender and the sauce not too liquidy. Bon appetit!
Provided by CeliaBC
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a skillet over medium-high heat. Pan-sear chicken breasts in the hot oil until lightly browned, 2 to 3 minutes per side. Remove chicken breasts from the skillet.
- Add drained mushrooms to the pan juices in the skillet and cook until they start to pop, about 5 minutes.
- Whisk together cream, egg yolk, Dijon mustard, salt, and pepper in a small bowl; pour into the skillet with the mushrooms. Return chicken breasts to the skillet and simmer over medium-low heat, stirring occasionally to prevent the egg yolk from setting, until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center of the chicken breast should read at least 165 degrees F (74 degrees C).
- Serve with cooked white rice.
Nutrition Facts : Calories 519.1 calories, Carbohydrate 26.4 g, Cholesterol 213.3 mg, Fat 30.2 g, Fiber 1.1 g, Protein 34 g, SaturatedFat 15.6 g, Sodium 323.2 mg, Sugar 0.7 g
CHICKEN ESCALOPES WITH CHERRY TOMATOES, RICOTTA, AND MOZZARELLA
Love these escalopes with cherry tomatoes, ricotta, and mozzarella.
Provided by jonjonmarante
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 45m
Yield 2
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking tray.
- Place flour in one bowl, beaten egg in another bowl, and mix panko and Parmesan together in a third bowl.
- Butterfly chicken breasts and season with salt and pepper. Dredge chicken in flour, then in beaten egg, and finally in panko mix to coat.
- Heat vegetable oil in a pan over medium-high heat. Add chicken to the hot pan and cook until browned and crispy but not fully cooked, about 3 minutes per side. Remove chicken and place on the prepared baking tray.
- Add more oil to the pan if needed. Add shallots and tomatoes and saute until soft, 3 to 4 minutes. Season with salt and pepper and add taco seasoning. Remove from the heat.
- Pour tomato mixture over the chicken, then dollop with ricotta and sprinkle with mozzarella. Season with salt and pepper and drizzle with olive oil.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 631.6 calories, Carbohydrate 57.9 g, Cholesterol 191.5 mg, Fat 25.6 g, Fiber 1.6 g, Protein 47.6 g, SaturatedFat 7.1 g, Sodium 458.8 mg, Sugar 3 g
CHICKEN ESCALOPE & ARRABIATA SAUCE
Steps:
- 1. Make the Chili Pesto Put the tomatoes, chilli, nuts, garlic, parsley and oil into a food processor and blend to a paste. Season well and transfer to a bowl. 2. Prepare Chicken Whisk milk & egg in one bowl Mix breadcrumbs, herbs & flour in another bowl Dip chicken in milk mix and then dip in second bowl to cover with breadcrumb mixture 3. Prepare Arrabiata Heat saucepan to medium heat Add pancetta to grease the pan Add shallots, cook till just translucent Add can plum tomato Add all herbs Add water Break up tomato in pan with wooden spoon Add chicken bouillon Add wine Reduce, occasionally stirring - at least 30 mins 4. Start Pasta 5. Fry chicken Heat olive oil in a large frying pan until hot Brown chicken, both sides Cook until white at the center 6. Assemble & serve Pasta, Sauce, Chicken, Parmesan (or Pecorino) to taste
More about "chicken escalope arrabiata sauce recipes"
CHICKEN ARRABIATA RECIPE - BBC FOOD
From bbc.co.uk
Cuisine ItalianCategory Main CourseServings 4
ARRABIATA SAUCE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
CHICKEN ESCALOPE - AMERICAN GARDEN
From americangarden.us
EASY CHICKEN ESCALOPE IN MUSHROOM SAUCE - DOWNTON ABBEY …
From downtonabbeycooks.com
CHICKEN ARRABBIATA – RECIPES – NAPOLINA
From napolina.com
CHICKEN RUSTICA ARRABBIATA RECIPE - DELISH
From delish.com
CHICKEN WITH ARRABIATA SAUCE RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
EASY ARRABIATA TOMATO SAUCE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CREAMY CHICKEN ALL'ARRABBIATA - SERVING DUMPLINGS
From servingdumplings.com
CHICKEN ESCALOPE WITH MUSHROOM SAUCE - A FAMILY FEAST®
From afamilyfeast.com
AUTHENTIC ARRABIATA SAUCE RECIPE + VIDEO • CIAOFLORENTINA
From ciaoflorentina.com
ARRABBIATA SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHICKEN PASTA ARRABIATA - SAM'S KITCHEN
From samskitchen.com.au
ITALIAN ARRABBIATA SAUCE (SUGO ALL'ARRABBIATA) - A SIMPLE PALATE
From asimplepalate.com
ARRABIATA SAUCE W/ CHICKEN AND CHORIZO RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
10 BEST CHICKEN ESCALOPE RECIPES | YUMMLY
From yummly.com
CHICKEN ARRABBIATA - BUDGET BYTES
From budgetbytes.com
CHICKEN PENNE ARRABBIATA - JO COOKS
From jocooks.com
CHICKEN ARRABIATA | SAVEUR
From saveur.com
CHICKEN IN ARRABIATA SAUCE | FOODTALK - FOODTALKDAILY.COM
From foodtalkdaily.com
CHICKEN ARRABIATA - CILANTRO PARSLEY
From cilantroparsley.com
ARRABIATA SAUCE WITH TOFU - RECIPE HIPPIE
From recipehippie.com
CHICKEN ARRABIATA PASTA RECIPE - QUICK, EASY, DELICIOUS - TANTILLO …
From tantillofoods.com
CHICKEN ESCALOPES: A QUICK & EASY FAMILY DINNER DISH
From lovefrenchfood.com
CHICKEN ARRABBIATA - JOSE GARCES
From chefgarces.com
SPICY ARRABIATA SAUCE - THERESCIPES.INFO
From therecipes.info
CHICKEN ESCALOPE RECIPE - BBC FOOD
From bbc.co.uk
CHICKEN PARM BURGER WITH ARRABIATA SAUCE - MANGO'S HOME …
From mangoshomekitchen.com
CHICKEN ARRABIATA WITH HERB AND GARLIC BREADCRUMBS - VIKALINKA
From vikalinka.com
CHICKEN PENNE ARRABIATA | CHICKEN BREASTS, PASTA RECIPE | NO …
From noreciperequired.com
ONE-PAN CHICKEN PENNE ARRABBIATA - EFFORTLESS FOODIE
From effortlessfoodie.com
CHICKEN ESCALOPE RECIPE - NDTV FOOD
From food.ndtv.com
10 BEST CHICKEN ESCALOPE RECIPES | YUMMLY
From yummly.com
ARRABIATA SAUCE RECIPE | EASY ARRABIATA SAUCE | RECIPE | PASTA …
From pinterest.ca
CHICKEN ARRABIATA | COOK'S COUNTRY - QUICK RECIPES
From cookscountry.com
CHICKEN IN ARRABIATA SAUCE | RECIPE | ARRABIATA SAUCE, COOKING …
From pinterest.com
CHICKEN WITH CHORIZO AND ARRABIATA SAUCE
From irishexaminer.com
CHICKEN ESCALOPE RECIPE
From mail.general.al
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love