Frugal Gourmets Chicken With Tomatoes Shallots And Vermouth Recipes

FRUGAL GOURMET'S CHICKEN WITH TOMATOES, SHALLOTS AND VERMOUTH

Frugal Gourmet's Chicken With Tomatoes, Shallots and Vermouth image

Make and share this Frugal Gourmet's Chicken With Tomatoes, Shallots and Vermouth recipe from Food.com.

Provided by Queen Dana

Categories Whole Chicken

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 7

Ingredients

1 frying chicken, cut into serving pieces
olive oil (for frying)
1/2 cup chopped shallot (can substitute red onion)
3 very ripe tomatoes, diced
1/2 cup dry vermouth
1 teaspoon oregano
salt and black pepper

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.

Nutrition Facts : Calories 1051.5, Fat 69.7, SaturatedFat 19.9, Cholesterol 345, Sodium 336.1, Carbohydrate 14.1, Fiber 2.3, Sugar 4.9, Protein 88.2

CHICKEN WITH ROASTED SHALLOTS, TOMATOES AND WHITE BEANS

Chicken with Roasted Shallots, Tomatoes and White Beans image

Provided by Robin Miller : Food Network

Categories main-dish

Time 42m

Yield 4 servings

Number Of Ingredients 11

Ingredients

Nonstick cooking spray
6 boneless skinless chicken breast halves (about 5 ounces each)
Salt and freshly ground black pepper
4 to 6 shallots, cut into 1-inch pieces
2 cups grape or cherry tomatoes, halved
Olive oil
1 (15-ounce) can white beans, drained
1 1/4 cups reduced-sodium chicken broth, divided
1 teaspoon dried thyme
1 teaspoon dried oregano
2 tablespoons freshly chopped parsley leaves

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

Frugal Gourmet's Chicken Tagine With Seven Vegetables image

Make and share this Frugal Gourmet's Chicken Tagine With Seven Vegetables recipe from Food.com.

Provided by Queen Dana

Categories One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

3 1/2 lbs chicken (cut into 8 pieces, with breasts cut in half)
3 tablespoons olive oil
1 cup onion (diced)
3 garlic cloves (finely chopped)
1 3/4 lbs eggplants (unpeeled, and cut into 1-inch pieces)
3 cups chicken stock (fresh or canned)
1 1/2 cinnamon sticks (3-inch long)
1 teaspoon curry powder
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon fresh ground black pepper (or to taste)
1 large carrot, cut 1/2-inch dice
1 medium zucchini, cut 1/2-inch dice
1 medium turnip, cut 1/2-inch dice
1/2 red bell pepper, cut 1/2-inch dice
2 cups tomatoes, in 1/2-inch dice (Medium-ripe)
1/2 cup golden raisin
2 tablespoons chopped fresh coriander (or 2 Tbsp chopped fresh parsley)

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.

Nutrition Facts : Calories 786, Fat 48.8, SaturatedFat 12.9, Cholesterol 202.1, Sodium 391.2, Carbohydrate 31.3, Fiber 7.6, Sugar 17.5, Protein 55.8

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