Tuscan Chicken And Vegetables Recipes

TUSCAN ROASTED CHICKEN AND VEGETABLES

Steps:

• Preheat the oven to 375 degrees F.
• Cut the tomatoes lengthwise into quarters and remove the seeds. Trim the zucchini and cut it in half crosswise and then cut each piece in half lengthwise once if the piece is thin and twice if it is thicker, so that the pieces are relatively uniform.
• Remove the outermost layer of the fennel bulb and discard. Cut the bulb in half so that each half retains part of the stem end. Cut each half into 8 thin wedges so each wedge is held together by a little piece of stem.
• Put the vegetables into a large baking pan. Toss them with 2 tablespoons oil and 1/4 teaspoon of salt. Arrange the chicken pieces in the pan with the vegetables.
• In a small bowl combine 1 tablespoon of oil, 1/2 teaspoon of salt, the garlic, lemon zest and lemon juice. Rub the mixture into the chicken in the pan. Season with a few turns of pepper.
• Roast in the oven for 30 minutes, then give the vegetables a stir and add the rosemary. Cook for about 20 to 30 minutes more until the chicken is done and the vegetable are tender and beginning to brown.
• Yield: 4 servings (A serving is one piece of chicken and 1 1/2 cups of vegetables)

TUSCAN CHICKEN BREASTS AND VEGETABLES SHEET-PAN DINNER

Steps:

• Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
• In large bowl, mix oil, vinegar, garlic, Italian seasoning and salt. Pour 2 tablespoons of the mixture into medium bowl; add chicken, and toss to coat. Cover and refrigerate. Add tomatoes, zucchini, bell pepper, onion and beans to remaining mixture in large bowl; toss. Pour vegetable mixture in pan. Roast 15 minutes.
• Add chicken to pan with vegetables. Bake 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and vegetables are tender. Top with Parmesan cheese and basil leaves.

TUSCAN VEGETABLE CHICKEN STEW

Steps:

• In a large pot over medium high heat, add the butter and olive oil. Add in the onion, garlic, carrots, and celery and saute for about 4-5 minutes, until tender and fragrant. Stir in the zucchini and red pepper and cook for another 2 minutes until slightly softened. Sprinkle in the flour to create a roux and cook for another minute. Slowly add 1 cup of the chicken broth while continuously stirring until it starts to thicken and comes together. Then slowly pour in the remaining chicken broth.
• Stir in the Italian seasoning, red pepper flakes, beans and entire can of tomatoes.
• Bring to a boil, stirring frequently. Add the chicken and reduce heat to low and simmer uncovered for 25-30 minutes.
• Stir in the spinach and cider vinegar and cook for an additional 3-4 minutes or until everything is heated through.
• Season with salt and pepper to taste and serve hot with fresh parsley and parmesan cheese, if desired.