Frugal Gourmets Chicken With Tomatoes Shallots And Vermouth Recipes

FRUGAL GOURMET'S CHICKEN WITH TOMATOES, SHALLOTS AND VERMOUTH

Steps:

• In a large frying pan, one with a cover, sauté the chicken in the olive oil. Remember, heat the pan first and then add the oil. When the chicken is brown, remove it to a heated platter and add the shallots or onions to the pan, Sauté for 3 minutes and then add the tomatoes and vermouth. Cook this until tomatoes are soft and tender and then return the chicken to the pan. Add the oregano, salt, and pepper, and cover. Simmer until the chicken is tender, about 20 minutes.

CHICKEN WITH ROASTED SHALLOTS, TOMATOES AND WHITE BEANS

Steps:

• Preheat oven to 400 degrees F. Coat a shallow roasting pan with cooking spray.
• Season both sides of chicken with salt and black pepper and place in prepared pan. Arrange shallots and tomatoes around chicken (or on a second baking sheet that's been coated with nonstick cooking spray). Toss with olive oil and season with salt and black pepper. Roast 30 minutes, until chicken is golden brown and cooked through and vegetables are tender.
• Set aside 2 chicken breast halves for primavera.
• In a large skillet, combine beans, roasted shallots and tomatoes, 1 cup of the broth, thyme, and oregano. Set pan over medium-high heat and bring to a simmer. Add chicken and simmer 1 minute to heat through. Remove from heat and top with parsley.

FRUGAL GOURMET'S CHICKEN TAGINE WITH SEVEN VEGETABLES

Steps:

• Place the cubed eggplant in a colander, salt it and let it drain for 20 minutes. Rinse well and set aside. Remove all the skin and fat from the chicken pieces. Heat a large frying pan and add 1 tablespoon of the oil.
• Saute the chicken in 2 batches until opaque on both sides (a few minutes). Set aside. Heat a 6- to 8-quart casserole and add the remaining 2 tablespoons of oil. Add the onion, garlic and eggplant. Saute over low heat until the onion is just tender, about 5 to 10 minutes.
• Add the chicken stock, cinnamon sticks, curry powder, cumin, turmeric and black pepper. Stir, bring to a boil, reduce heat and simmer for 10 minutes. Add the dark chicken meat along with the carrot, zucchini, turnip and red pepper. Simmer, uncovered, for 10 minutes.
• Add the chicken breasts, tomato, raisins and 1 tablespoon of the coriander, pushing down lightly to be sure the ingredients are covered by the liquid. Simmer, covered, for 10 minutes more.
• Salt and pepper to taste. Serve hot in deep soup bowls on top of rice, noodles or couscous, garnishing the top with the remaining coriander.