Chicken Gilda Recipes

ROMAN-STYLE CHICKEN

Steps:

• Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
• Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
• If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

CHICKEN CACCIATORE

Steps:

• Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
• In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
• Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

CHICKEN GILDA

Steps:

• Place chicken pieces in a glass dish, 9 x 13.
• In a medium bowl, mix together all marinade ingredients.
• Pour marinade over chicken pieces and marinate for at least 1/2 day or overnight (in refrigerator).
• Put everything, marinade and all, in a 350 oven and bake for 45 minutes.
• After 45 minutes, put under broiler to crisp chicken on all sides.
• Serve w/ pan drippings and mash potatoes.

CHICKEN TETRAZZINI FROM GIADA

Steps:

• Preheat the oven to 450.
• Use 1 tablespoon of the butter to grease a 13x9 inch baking dish.
• In a large, nonstick frying pan, melt 1 tablespoon of the butter and the oil.
• Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the pan and cook until pale golden. Transfer the chicken to a plate to cool slightly.
• In a large bowl, shred the chicken into bite size pieces.
• Add the mushrooms to the same frying pan. Saute until the liquid evaporates and the mushrooms become pale golden, about 12 minutes. Transfer the mushroom mixture to the bowl with the chicken.
• Melt the remaining 3 tablespoons butter in the same pan. Whisk in the milk, broth, cream, nutmeg, 1 3/4 teaspoon salt, and 3/4 teaspoon pepper. Increase the heat to high. Cover the sauce and bring to a boil. Then simmer, uncovered, whisking often, until the sauce thickens slightly, about 1 minute.
• Bring a large pot of salted water to a boil. Add the linguine and cook. Drain.
• Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
• Transfer the pasta to the prepared baking dish. In a small bowl, stir the cheese and bread crumbs to blend. Sprinkle over the casserole. Bake uncovered until golden brown on top - 25 minutes.