Double Tomato Chicken Recipes

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DOUBLE ROAST CHICKEN



Double Roast Chicken image

Roasting two chickens at once leaves plenty left over for sandwiches, soups, and salads--such as Roast Chicken Salad with Feta and Greens and Roast Chicken and Vegetable Soup--for easy lunches and dinners.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Yield Makes 2 chickens

Number Of Ingredients 11

6 medium onions, peeled and quartered
6 beets, peeled and quartered
8 new red and white potatoes, halved
8 carrots, peeled
4 sweet potatoes, peeled and quartered
1 acorn squash, sliced into 1-inch rounds and halved
2 chickens (4 to 5 pounds each), giblets removed, rinsed and dried
Salt and freshly ground black pepper
2 lemons, quartered
8 sprigs fresh thyme
3 tablespoons unsalted butter, softened

Steps:

  • Heat oven to 425 degrees. Arrange about half of each of the vegetables in a 12-by-18-inch roasting pan. Place chickens over vegetables in pan; sprinkle cavities with salt and pepper. Fill each cavity with onion, lemon, and thyme. Tie legs together with kitchen twine. Arrange remaining vegetables around chickens.
  • Spread butter over chickens; sprinkle with salt and pepper. Roast until the skin is deep golden and crisp and the juices run clear when the skin is pierced, tossing the vegetables occasionally as they cook, 1 to 1 1/2 hours. An instant-read thermometer inserted into the breast should read 180 degrees. Remove from oven, and serve.

TOMATO CHICKEN



Tomato Chicken image

This is a delicious recipe. I have been enjoying this for a long time.

Provided by sandradxb

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h5m

Yield 4

Number Of Ingredients 8

8 chicken thighs
4 tomatoes, quartered
8 cloves garlic, minced
4 teaspoons minced fresh ginger root
1 teaspoon chili powder
1 pinch ground turmeric
1 teaspoon salt
½ teaspoon coconut oil

Steps:

  • Combine the chicken, tomatoes, garlic, ginger, chili powder, turmeric, and salt in a large, heavy pot over high heat; cook and stir until the chicken begins to brown; reduce heat to medium-low and allow mixture to simmer until the chicken is no longer pink in the center and the juices run clear, about 45 minutes. Sprinkle with coconut oil to serve.

Nutrition Facts : Calories 325.8 calories, Carbohydrate 5.4 g, Cholesterol 105.6 mg, Fat 19.8 g, Fiber 0.8 g, Protein 30.2 g, SaturatedFat 5.8 g, Sodium 769.7 mg, Sugar 0.1 g

DOUBLE-DIPPED CHICKEN PARMESAN



Double-Dipped Chicken Parmesan image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 19

4 large eggs
Salt and freshly ground black pepper
About 3 cups good quality bread crumbs, seasoned or plain
2 pounds boneless, skinless chicken breasts, halved
1/4 cup olive oil
7 cups tomato sauce, store bought
1/2 cup freshly grated Parmigiano-Reggiano
1/3 cup minced fresh flat-leaf parsley, optional, for garnish
Accompaniments: Cooked linguine and Sauteed broccoli rabe, recipes follow
1 pound linguine
2 tablespoons olive oil
Red pepper flakes, to taste
2 cloves garlic, sliced
Salt and freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
2 pounds broccoli rabe (about 2 bunches)
2 tablespoons unsalted butter
2 cloves garlic, chopped
Salt and freshly ground black pepper

Steps:

  • Place the eggs in a bowl and whisk with salt and pepper. Place the bread crumbs on a large plate. Dip the chicken in the egg and then dredge in the bread crumbs. Re-dip in the egg a second time and then dredge in the bread crumbs again.
  • In a large, heavy skillet, heat the olive oil over moderate heat. Brown the double-dipped chicken in the hot oil for 3 to 4 minutes on each side, or until golden brown. Remove the chicken and drain on paper towels. The chicken can be made up to this point a day ahead of time. Wrap the chicken in aluminum foil and refrigerate.
  • Simmer the tomato sauce until hot. Preheat the oven to 350 degrees F.
  • Pour about 2 cups of the sauce in the bottom of a large gratin dish or large ovenproof, glass baking dish. Place the browned chicken breasts on top of the sauce and cover with 1/2 or all of the remaining sauce. Sprinkle with the cheese and bake on the middle shelf for 15 minutes, or until the sauce and cheese are bubbling.
  • Serve hot, and sprinkle with parsley, if using.
  • Linguine with Olive Oil:
  • In a large saucepan of boiling salted water cook the linguine for 10 minutes, or until it is al dente and drain. In a large pan, heat olive oil, add garlic slices and saute. Add red pepper flakes, to taste. Add pasta and toss. Season with salt and pepper and serve sprinkled with parsley.
  • Sauteed Broccoli Rabe:
  • Cook broccoli rabe in a large pot large of boiling water until just tender, about 4 minutes, and drain in a colander.
  • Melt butter in same pot over moderate heat, then cook garlic, stirring, until fragrant, about 30 seconds. Add broccoli rabe, tossing gently in butter to coat, and season with salt and pepper.

DOUBLE LEMON CHICKEN



Double Lemon Chicken image

The universally loved crispy chicken - from Austrian schnitzel to Korean fried chicken to the westernized lemon chicken that you'd get at your local Chinese restaurants - is found in multiple corners of the world, and is therefore served on many tables. That lemon chicken is the inspiration for this dish, where a sweet lemony sauce coats crispy fried chicken pieces. This Middle Eastern version uses a cheater's preserved lemon paste and plenty of fresh lemon to brighten it up. You'll make a little more preserved lemon paste than you need; use it for salad dressing, toss it with roasted vegetables, or swirl it into soups. Serve this dish with some lightly cooked greens and plain white rice.

Provided by Yotam Ottolenghi

Categories     poultry, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 21

2 medium egg whites (About 2 ounces/60 grams) (save the yolks for another use)
2 tablespoons soy sauce
2 tablespoons cornstarch (cornflour)
Salt and black pepper
4 large boneless, skinless chicken breasts
1/3 cup/80 milliliters neutral oil, such as sunflower oil
1 spring onion, trimmed and finely sliced at an angle
1 tablespoon (about 5 grams) roughly chopped cilantro (coriander) leaves
2 tablespoons lemon juice (from 1 to 2 lemons)
1 large unwaxed (or well-scrubbed) lemon (about 4 ounces/150 grams), ends trimmed and discarded, then cut into 1/4-inch / 1/2-centimeter-thick rounds, seeds (pips) removed
1/4 cup/60 milliliters lemon juice (from 2 lemons)
2 teaspoons flaky sea salt
3 cups/700 milliliters chicken stock
1 1/2 tablespoons/25 grams unsalted butter
2 garlic cloves, peeled and minced
1 tablespoon superfine sugar (caster sugar), or granulated sugar
1/8 teaspoon ground turmeric
1 1/2 teaspoons cumin seeds, toasted and roughly crushed in a mortar and pestle
1 1/2 tablespoons cornstarch (cornflour)
2 tablespoons lemon juice (from 1 to 2 lemons)
Salt and black pepper

Steps:

  • Prepare the chicken: In a large bowl, whisk together the egg whites, soy sauce, cornstarch (cornflour), 1/2 teaspoon salt and a good grind of pepper just until there aren't any lumps, about 30 seconds. Working one breast at a time, place the chicken between 2 pieces of parchment paper and use a meat mallet (or the bottom of a pan) to pound the chicken evenly so it's a scant 1/2-inch/1-centimeter thick. Transfer to the egg white bowl and continue with the remaining. Stir everything together gently to coat, and refrigerate to marinate for at least an hour (or overnight if you're getting ahead).
  • Meanwhile make the preserved lemon paste: Add all the ingredients to a small, lidded saucepan set over medium-high heat. Bring to a simmer, then lower the heat to medium-low, cover and cook for 12 to 14 minutes, or until the rinds start to look translucent and the juice has reduced by about half. Set aside to cool slightly, then transfer everything to a small food processor and blitz until you have a smooth, spreadable paste. (You should have about 1/4 cup.) Set aside 3 tablespoons for the sauce, then store the rest in a sealed container in the fridge for up to 4 weeks.
  • Make the sauce: Add the 3 tablespoons preserved lemon paste, the stock, butter, garlic, sugar, turmeric and half the cumin to a medium saucepan, then place it over medium-high heat. Bring to a boil, then cook, stirring occasionally, for 15 minutes, until reduced by about a third. Measure out roughly 3 tablespoons of the sauce into a small bowl, then add the cornstarch (cornflour) and whisk until there are no lumps. Whisk this back into the sauce pot and cook for 1 minute, whisking continuously, until smooth and thickened slightly. Remove from the heat.
  • Heat the oil in a large high-sided frying pan over a medium-high heat. Once hot (a sprinkle of cornstarch dropped into the oil should sizzle right away), fry two of the chicken breasts for 3 minutes per side, or until nicely browned and just cooked through. It should release easily from the skillet with a little help from a metal spatula. Transfer to a paper towel-lined plate and continue with the remaining 2 breasts. It might spit, so turn down the heat if needed. Wipe out the frying pan, add the sauce and bring to a simmer over medium-high heat. Add back all the chicken breasts and cook for just 3 minutes, gently turning them halfway. Remove from the heat and stir in the 2 tablespoons of lemon juice.
  • Transfer the chicken breasts (cut them into strips, if you like) to a large serving platter with a lip and pour the sauce all over. Sprinkle with the remaining cumin. In a small bowl, toss together the spring onion, cilantro and remaining 2 tablespoons of lemon juice, and spoon this all over.

DOUBLE TOMATO CHICKEN



Double Tomato Chicken image

This chicken is smoothered in an intence tomato sauce enlivened with piquant sun-dried tomatoes. Not covering the pan while cooking allows the sauce to reduce and thicken. Serve with pasta or potatoes, or even potato gnocchi.

Provided by daisygrl64

Categories     Chicken Thigh & Leg

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons extra virgin olive oil
3 lbs chicken pieces, skinned
1 onion, chopped
2 garlic cloves, minced
2 teaspoons oregano
1 teaspoon fennel seed
1/2 teaspoon hot pepper flakes
1/2 cup dry red wine
1 (28 ounce) can diced tomatoes
1/3 cup sun-dried tomato packed in oil, sliced and drained
1/4 cup fresh parsley, finely chopped
salt, to taste
black pepper, to taste

Steps:

  • in large nonstick skillet, heat half of oil over med-high heat. brown chicken pieces for about 10 minutes. transfer to plate, and pour off fat from pan.
  • add remaining oil to pan, reduce heat to medium, add onion, garlic, oregano, fennel seeds and hot pepper flakes, cook stirring occasionally until onion is soft.
  • add wine, diced and sun-dried tomatoes, salt and pepper, boil for 5 minutes. return chicken to pan, cook basting chicken often, until juices run clear when chicken is pierced with fork, about 20 to 25 minutes.
  • sprinkle with parsley, and serve.

Nutrition Facts : Calories 412.3, Fat 26.5, SaturatedFat 6.7, Cholesterol 103.5, Sodium 403.3, Carbohydrate 12.9, Fiber 2.8, Sugar 5.9, Protein 27.4

DOUBLE-TOMATO PASTA SALAD



Double-Tomato Pasta Salad image

For full-spectrum tomato flavor, this pasta salad pairs fresh tomatoes with sun-dried tomatoes. The sun-dried tomato oil and the water that's released from salted tomatoes serve as a built-in dressing. Nuts and herbs add crunch and freshness, but you should feel free to add more embellishments right before serving, like mozzarella or shaved Parmesan, white beans or chickpeas, sardines or another tinned fish, or briny condiments like capers or olives.

Provided by Ali Slagle

Categories     dinner, easy, lunch, weeknight, pastas, salads and dressings, main course

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

1 (7- to 8-ounce) jar sun-dried tomatoes packed in oil
1 1/2 cups raw pine nuts, walnuts, hazelnuts or almonds, coarsely chopped
1/4 cup extra-virgin olive oil
2 garlic cloves, finely grated
Kosher salt (such as Diamond Crystal)
Freshly ground black pepper
1 pound long or twirly noodles, like linguine or fusilli
2 pounds ripe tomatoes
Lemon juice or red wine vinegar, to taste
2 cups torn basil, mint, dill or arugula leaves, or a combination

Steps:

  • Holding back the sun-dried tomatoes with your fingers, drain the oil from the jar into a large pot. Coarsely chop the sun-dried tomatoes and add them to the pot, along with the nuts and olive oil. Set over medium-low and cook, stirring often, until the nuts are toasted, 5 to 6 minutes. Scrape into a large bowl (reserve the pot), then stir in the garlic and 1/2 teaspoon each salt and pepper.
  • Fill the reserved pot with water (no need to wash) and bring to a boil. Season water with salt, add the pasta and cook until just past al dente. (The pasta will not cook further in the sauce.) Drain the pasta.
  • While the water is coming to a boil, coarsely chop the ripe tomatoes. Add to the sun-dried tomato mixture, season with 1 teaspoon salt and stir to combine. (Tomato mixture can be made up to 2 hours ahead.)
  • Add the drained pasta to the tomato mixture and stir to combine. Let sit until room temperature, about 15 minutes or up to 2 hours. Pasta salad will keep up to 3 days if refrigerated.
  • When ready to eat, taste the pasta salad. If flavors are muted, add salt and lemon juice or red wine vinegar. If it's too sweet, add black pepper and lemon juice or red wine vinegar. Stir in the greens and eat.

DOUBLE TOMATO CHICKEN



Double Tomato Chicken image

Here's a change from the same old, same old. The fennel gives this recipe a nicely different flavor. We served it over brown rice but pasta or potatoes would be equally good. We also used 8 small chicken thighs in place of the chicken pieces.

Provided by MMers

Categories     Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
2 tablespoons all-purpose flour
3 lbs skinless chicken pieces
1 onion, chopped
2 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon fennel seed
1/2 teaspoon hot pepper flakes
1/2 cup dry red wine or 1/2 cup chicken stock
1 (28 ounce) can diced tomatoes
1/3 cup sun-dried tomato, cut into small pieces
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup minced fresh parsley

Steps:

  • Dredge chicken pieces in flour.
  • In large non-stick skillet, heat half of the oil over medium-high heat; brown chicken about 4 minutes on each side.
  • Transfer to plate, keep warm.
  • Drain fat from skillet.
  • Add remaining oil to pan; reduce heat to medium.
  • Add onion, garlic, oregano, fennel seed and hot pepper flakes; cook, stirring occasionally, until onion is softened, about 5 minutes.
  • Add wine, diced tomatoes, sun-dried tomatoes, salt and pepper; boil for 5 minutes.
  • Return chicken to pan; cook uncovered, basting chicken often, until juices run clear, about 20-25 minutes.
  • Sprinkle with parsley.

Nutrition Facts : Calories 340.1, Fat 12, SaturatedFat 2.2, Cholesterol 103.4, Sodium 514.1, Carbohydrate 18, Fiber 4.2, Sugar 8.4, Protein 35.1

DOUBLE-DUTY CHICKEN WITH OLIVES & ARTICHOKES



Double-Duty Chicken with Olives & Artichokes image

My grandmother came from the region around Seville, Spain, where olives are produced. They get a starring role in her scrumptious chicken. -Suzette Zara, Scottsdale, Arizona

Provided by Taste of Home

Categories     Dinner

Time 4h30m

Yield 4 servings plus leftovers.

Number Of Ingredients 19

1/4 cup all-purpose flour
1/2 teaspoon garlic salt
1/4 teaspoon pepper
8 bone-in chicken thighs (3 pounds), skin removed if desired
1 tablespoon olive oil
4 garlic cloves, thinly sliced
1 tablespoon grated lemon zest
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1 can (14 ounces) water-packed quartered artichoke hearts, drained
1/2 cup pimiento-stuffed olives
1 bay leaf
1-1/2 cups orange juice
3/4 cup chicken broth
2 tablespoons honey
GREMOLATA:
1/4 cup minced fresh basil
1 teaspoon grated lemon zest
1 garlic clove, minced

Steps:

  • In a shallow bowl, mix flour, garlic salt and pepper. Dip chicken thighs in flour mixture to coat both sides; shake off excess. In a large skillet, heat oil over medium heat. In batches, brown chicken on both sides. Transfer to a 4-qt. slow cooker., Sprinkle garlic, lemon zest, thyme and rosemary over chicken. Top with artichoke hearts, olives and bay leaf. In a bowl, mix orange juice, broth and honey; pour over top. Cook, covered, on low 4-5 hours or until chicken is tender. Remove bay leaf., Reserve 4 chicken thighs for Double-Duty Chicken & Feta Spinach Salad; cover and refrigerate. To serve remaining chicken, mix gremolata ingredients in a small bowl. Sprinkle over chicken and artichoke mixture.

Nutrition Facts : Calories 434 calories, Fat 21g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 971mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 1g fiber), Protein 26g protein.

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CREAMY TOMATO CHICKEN WITH FETA - SERVING DUMPLINGS
Heat 3 tablespoons oil from the sun-dried tomatoes in a large non-stick frying pan over high heat. Add the pancetta and cook, stirring frequently, for 2-3 minutes or until golden and crispy. Remove, leaving the oil in the pan and set aside. Season the chicken fillets all over with sweet paprika powder, salt and pepper.
From servingdumplings.com


TOMATO AND POTATO CHICKEN BAKE | 12 TOMATOES
Directions. Preheat oven to 350º F. Heat 2 tablespoons olive oil in a large pan or skillet over medium-high heat and saute potatoes until fork tender. 10-12 minutes. Remove potatoes from skillet and set aside. If needed, heat remaining 1 tablespoon olive oil and add red pepper flakes.
From 12tomatoes.com


BEST SUMMER PASTA RECIPES - THE NEW YORK TIMES
2022-06-30 It’s cooked until soft and slightly supple, bolstered at the end with fresh lemon zest, crushed red pepper and creamy ricotta. Recipe: Summer …
From nytimes.com


DOUBLE-TOMATO CHICKEN | CANADIAN LIVING
2005-07-14 Here, chicken is smothered in an intense tomato sauce enlivened with piquant sun-dried tomatoes. Not covering the pan while cooking allows the sauce to reduce and thicken. Serve with pasta or potatoes — or, even better, potato gnocchi.
From canadianliving.com


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