Chicken Spezzatino Recipes

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GIADA'S CHICKEN SPEZZATINO (STEW)



Giada's Chicken Spezzatino (stew) image

This Italian stew makes a great, filling, healthy supper. Serve with biscuits to dip in. Adapted from Everyday Italian by Giada De Laurentiis.

Provided by Karamia

Categories     Stew

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
2 celery ribs, chopped
1 carrot, peeled and chopped
1 small onion, chopped
1 teaspoon salt, plus more to taste
1 teaspoon fresh ground pepper, plus more to taste
14 1/2 ounces chopped tomatoes, undrained
14 ounces reduced-sodium chicken broth
1/2 cup fresh basil leaf, torn
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon dried thyme
2 chicken breasts, with ribs (about 1 1/2 lbs)
15 ounces kidney beans, rinsed and drained

Steps:

  • Saute celery, carrots and onion in a large saucepan/stockpot in oil over medium heat until onions are translucent, about 5 minutes.
  • Stir in salt, pepper, tomatoes, broth, basil, tomato paste, bay leaf, and thyme.
  • Add chicken breasts with ribs and press them down to submerge under the liquid and bring liquid to a simmer.
  • Reduce heat and gently simmer the chicken, turning them over often for about 20 minutes, or until chicken breasts are almost cooked through.
  • Add kidney beans and simmer for 10 more minutes, or until chicken is cooked all the way through.
  • Take chicken out of saucepan and let cool 5 minutes, then cut chicken into bite-size pieces and discard bones and skin.
  • Discard bay leaf and put chicken pieces back into stew and bring back to a simmer, adding salt and pepper to taste.
  • Serve with biscuits for dunking and enjoy!

Nutrition Facts : Calories 328.9, Fat 15.1, SaturatedFat 3.2, Cholesterol 46.4, Sodium 1036.1, Carbohydrate 25.9, Fiber 7.4, Sugar 7.1, Protein 24.4

CHICKEN SPEZZATINO



CHICKEN SPEZZATINO image

Categories     Soup/Stew     Chicken     Stew     Low Fat     Low Sodium

Yield 4-6 servings

Number Of Ingredients 10

2 Tblsp extra virgin olive oil
1 carrot, peeled and chopped
1 sm. onion, chopped
1 14 oz. can low sodium diced tomatoes
1 14 oz. can low sodium chicken broth
1/2 c. fresh basil, chopped
1 Tblsp tomato paste
1 bay leaf
2 chicken breasts on the bone (~1.5 lb.)
1 15 oz. can red kidney beans, drained and rinsed

Steps:

  • 1.) Heat oil in Dutch oven over medium heat. Add carrot and onion; saute until softened (~5 mins). Stir in tomato with juice, broth, tomato paste, basil and bay leaf. Submerge chicken in the mixture. 2.) Bring to a boil. Reduce heat and simmer until chicken is cooked through (~25 mins). Transfer chicken to a cutting board; discard bay leaf. Add beans and simmer until slightly thickened (~10 mins). 3.) Discard skin and bones from chicken; cut into small pieces and return to stew. Bring to a simmer. Season with salt and pepper to taste. Serving size: 1/2-3/4 c. with pasta/bread.

CHICKEN, ARTICHOKE AND CANNELLINI BEAN SPEZZATINO



Chicken, Artichoke and Cannellini Bean Spezzatino image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h3m

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons olive oil
1 (4-ounce) piece pancetta, diced into 1/4-inch pieces
2 medium carrots, peeled and cut into 1/2-inch pieces
2 celery stalks, thinly sliced
1 onion, diced
3 cloves garlic, halved
1 teaspoon kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
2 (14-ounce) cans low-sodium chicken stock
1/2 packed cup fresh basil leaves, chopped
2 tablespoons tomato paste
2 teaspoons dried thyme
1 bay leaf
2 skinless chicken breasts with rib meat (about 1 1/2 to 2 pounds total)
12 ounces frozen artichoke hearts, thawed and chopped into 1-inch pieces
1 (15-ounce) can cannellini beans, rinsed and drained

Steps:

  • In a heavy 5 or 6 quart saucepan, heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, about 6 to 8 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels. Set aside. Add the carrots, celery, onion, garlic, 1 teaspoon salt and 1 teaspoon pepper and cook until the onion is translucent, about 5 minutes. Stir in the chicken stock, basil, tomato paste, thyme, and bay leaf. Add the chicken and press down to submerge. Bring the liquid to a simmer. Reduce the heat to medium-low and simmer, uncovered, turning the chicken over and stirring occasionally, for 20 minutes. Add the artichokes and the cannellini beans and simmer until the chicken is cooked through and the liquid has reduced slightly, about 10 to 15 minutes.
  • Remove the chicken and let cool for 5 minutes. Discard the bones and cut the meat into bite-size pieces. Return the meat to the saucepan and simmer for 5 minutes until warmed through. Remove the bay leaf and discard. Season the spezzatino with salt and pepper, to taste.
  • Ladle the spezzatino into bowls and garnish with the cooked pancetta.

DELIGHTFULLY DIFFERENT CHICKEN SPITZAD (SPEZZATINO)



Delightfully Different Chicken Spitzad (Spezzatino) image

UPDATE: i just tried to make this..uhh...it was delicious but i managed to make it look a mess. Only try this if you know how to make it properly(fried chicken makers probably could) or dont care what it looks like. In fact i would suggest making it for 1 person before you show it to any family member lol. Or don't make it at all! I mean what i did was UGLY. yummy..but ugly. I dont think i got the hang of the sauce. I just found this recipe at parshift.com which shares old family Italian recipes. they kindly allow copying of them :) This sounds so delicious, a combination of baked chicken in a crust, and roast chicken with lemon sauce. Have the butcher cut the pieces into 2 or 3 inch sections through the bone if you don't want to do it yourself. Dark meat would keep it the moistest but breasts work as well. They suggest soaking the chicken in lightly salted ice water for a half hour first.

Provided by MarraMamba

Categories     Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 5

3 lbs chicken, cut up 3 inch pieces, bone-in
3 large eggs, well beaten
1/3 cup fresh lemon juice
salt and pepper
1 sprig fresh rosemary (optional)

Steps:

  • Step One: roast the chicken.
  • If the chicken is soaked, drain and pat dry on paper towels. Place the cut up chicken pieces in roast pan. Use no liquid or oil. Lightly shake salt and pepper to taste and add the sprig of rosemary. Cover roast pan and place in 350 degree preheated oven for 1 hr This step can be completed up to an hour ahead of finishing. Remove the chicken from roasting pan and place on a wire rack until it is thoroughly drained.
  • Step Two: coat and finish the spitzad.
  • In a mixing bowl whisk the eggs until they begin to thicken slightly. Add lemon juice slowly while continuing to whisk vigorously until all of the lemon juice is incorporated.
  • Place a dry, high sided, heavy bottomed sauce pot over high heat for a few moments until the bottom is thoroughly heated. Place the drained chicken pieces in the pot and slowly begin to drizzle in the egg/lemon mixture, constantly turning the chicken with a wooden spoon.
  • You will notice that the egg/lemon mixture will coat the chicken and the heat will make the coating firm. When all of the mixture has been used and the coating is good and firm you may turn the chicken out onto a serving platter.
  • Enjoy eating them with your fingers if you dont want to fuss with a knife and fork.

Nutrition Facts : Calories 505.2, Fat 34.9, SaturatedFat 10.1, Cholesterol 313.9, Sodium 197.6, Carbohydrate 2, Fiber 0.1, Sugar 0.8, Protein 43.3

CHICKEN, ARTICHOKE, AND CANNELLINI BEAN SPEZZATINO



Chicken, Artichoke, and Cannellini Bean Spezzatino image

Categories     Bean     Chicken     Stew     Low Sodium     Artichoke     Simmer

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons olive oil
4 ounces pancetta, cut into 1/4-inch pieces
2 medium carrots, peeled and cut into 1/2-inch pieces
2 celery stalks, thinly sliced
1 onion, diced
3 garlic cloves, halved
1 teaspoon salt, or more to taste
1 teaspoon freshly ground black pepper, or more to taste
2 (14-ounce) cans low-sodium chicken broth
1/2 packed cup fresh basil leaves, chopped
2 tablespoons tomato paste
2 teaspoons dried thyme
1 bay leaf
2 bone-in, skin-on chicken breast halves (1 1/2 to 2 pounds total)
12 ounces frozen artichoke hearts, thawed and chopped into 1-inch pieces
1 (15-ounce) can cannellini beans, rinsed and drained

Steps:

  • In a heavy 5- to 6-quart saucepan, heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, 6 to 8 minutes. Using a slotted spoon, remove the pancetta and set aside to drain on paper towels.
  • Add the carrots, celery, onion, garlic, salt, and pepper to the pan and cook until the onion is translucent, about 5 minutes. Stir in the chicken broth, basil, tomato paste, thyme, and bay leaf. Add the chicken and press to submerge. Bring the liquid to a simmer. Reduce the heat to medium-low and simmer, uncovered, turning the chicken over and stirring occasionally, for 20 minutes.
  • Add the artichokes and cannellini beans and simmer until the chicken is cooked through and the liquid has reduced slightly, 10 to 15 minutes.
  • Remove the chicken to a cutting board and let cool for 5 minutes. Discard the skin and bones and cut the meat into bite-size pieces. Return the meat to the saucepan and simmer for 5 minutes, or until warmed through. Discard the bay leaf. Season the spezzatino with salt and pepper, if needed.
  • To serve, ladle the spezzatino into bowls and garnish with the pancetta.

CHANCE'S CHICKEN SPEZZATINO



Chance's Chicken Spezzatino image

A chicken stew based on the traditional Italian stew but changed to accommodate low-carb, primal, or diabetic-friendly diets.

Provided by Lora

Categories     Chicken Stew

Time 1h10m

Yield 6

Number Of Ingredients 14

3 tablespoons olive oil
8 ounces pancetta bacon, diced
2 red bell peppers, chopped
1 onion, chopped
4 cloves garlic, minced
2 tablespoons coarse kosher salt, or to taste
1 tablespoon ground black pepper, or to taste
1 tablespoon dried basil
1 tablespoon dried thyme
1 bay leaf
1 (32 ounce) carton low-sodium chicken broth
3 ounces tomato paste
4 large boneless, skinless chicken breasts
2 (14 ounce) cans artichoke hearts, drained and chopped

Steps:

  • Heat oil in a large pot over medium-low heat. Add pancetta; cook, stirring occasionally, until golden and crispy, about 10 minutes. Transfer pancetta to a bowl with a slotted spoon; cover and set aside.
  • Stir red bell peppers, onion, garlic, and salt into the same pot. Cook and stir, scraping up the bits from the bottom of the pan, until softened, about 5 minutes. Stir black pepper, basil, thyme, and bay leaf into the pot. Add chicken stock and tomato paste; stir well to combine.
  • Nestle chicken breasts into the pot, submerging them in the stock. Increase heat to medium and bring to a low boil. Reduce heat and simmer stew until chicken is cooked through, stirring occasionally, 15 to 20 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
  • Pull chicken out of the pot and let cool until easily handled, about 10 minutes. Stir artichokes into the stew. Shred or cut up chicken into small pieces and return to pot. Simmer stew until chicken pieces are heated through, about 5 minutes. Ladle into bowls and garnish with pancetta.

Nutrition Facts : Calories 374.3 calories, Carbohydrate 18 g, Cholesterol 93.9 mg, Fat 15.5 g, Fiber 5.3 g, Protein 40.4 g, SaturatedFat 3.8 g, Sodium 2936.1 mg, Sugar 4.6 g

CLASSIC ITALIAN VEAL SPEZZATINO



Classic Italian Veal Spezzatino image

Veal chunks are stewed with vegetables until tender and flavorful. This classic Italian dish is less soupy than stews from other cuisines. Even though there are potatoes in the recipe, it is typically served alongside polenta or mashed potatoes. Leftover stew freezes beautifully.

Provided by Buckwheat Queen

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h50m

Yield 6

Number Of Ingredients 17

1 ½ tablespoons cornstarch
1 teaspoon paprika
½ teaspoon coarsely ground black pepper
1 ½ pounds lean veal stew meat
3 tablespoons extra-virgin olive oil
1 onion, minced
1 carrot, minced
1 celery, minced
1 fresh Thai chile pepper, minced
1 clove garlic, crushed
½ cup low-sodium vegetable broth
¼ cup dry white wine
4 medium Yukon Gold potatoes, peeled and cut into 1-inch cubes
3 Roma tomatoes, cubed
1 ½ cups frozen peas
1 bay leaf
2 tablespoons water, or as needed

Steps:

  • Mix cornstarch, paprika, and pepper in a mixing bowl. Pat veal chunks dry and toss them with cornstarch mixture to coat.
  • Heat oil in a Dutch oven over medium-high heat. Add veal pieces to the pot, one by one, and brown on all sides. Set aside leftover cornstarch.
  • Reduce heat slightly and add onion, carrot, celery, and red chile pepper; cook until fragrant, stirring often, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in broth and wine. Deglaze pot using a wooden spoon to scrape any browned bits off the bottom. Add potatoes, tomatoes, peas, and bay leaf. Stir and cover.
  • Bring to a boil, reduce heat, and simmer until veal is fork-tender, potatoes are cooked, and liquid has thickened, about 1 hour. Add some water from time to time to keep the stew from burning, but don't let it get soupy. Add leftover cornstarch if the stew needs thickening at the end.

Nutrition Facts : Calories 290.5 calories, Carbohydrate 27.8 g, Cholesterol 71.8 mg, Fat 9.4 g, Fiber 4.5 g, Protein 22 g, SaturatedFat 1.7 g, Sodium 153.9 mg, Sugar 5.1 g

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