Chicken Breast With Pepper Potato Ragout Food

ROASTED CHICKEN THIGHS WITH PEPPERS & POTATOES

Steps:

• Preheat oven to 450°. Cut potatoes, peppers and onions into 1-in. pieces. Place vegetables in a roasting pan. Drizzle with 1 tablespoon oil; sprinkle with 2 teaspoons each thyme and rosemary and toss to coat. Place chicken over vegetables. Brush chicken with remaining oil; sprinkle with remaining thyme and rosemary. Sprinkle vegetables and chicken with salt and pepper., Roast until a thermometer inserted in chicken reads 170° and vegetables are tender, 35-40 minutes.

CHICKEN BREASTS WITH PEPPER-POTATO RAGOUT

Steps:

• Heat oil in a large deep skillet over mediumlow heat. Season chicken with salt and pepper. Cook in skillet, turning to brown all sides, 18 to 20 minutes.Transfer to a plate.
• Add onions, peppers, potatoes, rosemary (if using), and 1/2 cup water to skillet; season with salt and pepper. Toss to combine, scraping any browned bits off bottom of skillet. Cover skillet, and simmer over medium heat, stirring occasionally, until potatoes begin to soften, 8 to 10 minutes (they will cook further in step 3).
• Return chicken to skillet; add tomatoes. Cover skillet, and cook until chicken is opaque throughout and potatoes are tender, 8 to 10 minutes. Transfer chicken to serving plates. Stir parsley into vegetables in skillet; serve with chicken.

CHICKEN BREAST WITH PEPPER-POTATO RAGOUT

Steps:

• Heat oil in a large deep skillet over medium heat.
• Season chicken with salt and pepper; cook in skillet, turning to brown all sides, 18 to 20 minutes, transfer to plate.
• Add onions, peppers, potatoes, rosemary (if using), and 1/2 cup water to skillet; season with salt and pepper.
• Toss to combine, scraping any browned bits off bottom of skillet; cover skillet and simmer over medium heat, stirring occasionally, until potatoes begin to soften, 8 to 10 minutes(they will cook further in next step).
• Return Chicken to skillet; add tomatoes; cover skillet, and cook until chicken is opaque throughout and potatoes are tender,8 to 10 minutes.
• Transfer chicken to serving plates; stir parsley into vegetables in skillet , serve with chicken.

CHICKEN WITH CHICKPEA AND TOMATO RAGU

Steps:

• Toss the chicken breasts with the salt, pepper and 1 tablespoon olive oil in a small bowl. Set aside.
• Heat a medium Dutch oven over medium heat. Add 2 tablespoons olive oil to the pan and heat an additional 30 seconds. Add the onion, garlic and fennel to the hot pan. Season with salt and stir with a wooden spoon to combine. Cook, stirring often, until the vegetables are beginning to soften and are fragrant, about 3 minutes. Add the oregano and garlic powder to the vegetables and stir to combine. Continue to cook until the vegetables are translucent and beginning to brown slightly, another 3 to 4 minutes. Add the tomatoes to the pan along with the vinegar. Bring the mixture to a simmer. Reduce the heat to maintain a gentle simmer. Using the back of a wooden spoon, crush the tomatoes into medium-sized pieces. Simmer for 10 minutes while you start the chicken.
• Meanwhile, heat a medium skillet over medium-high heat. Add the remaining tablespoon olive oil and heat an additional 30 seconds. Add the chicken to the hot skillet and cook, undisturbed, until deep golden brown, 3 to 4 minutes. Flip the chicken and cook until the chicken is evenly browned on both sides, an additional 3 to 4 minutes. Carefully ladle the tomato mixture over and around the chicken, then reduce the heat to maintain a gentle simmer and continue to cook for an additional 5 minutes. Stir in the chickpeas and butter and cook to heat through, 2 more minutes. Did you taste it? Season with additional salt, garlic powder or garlic salt if needed. Stir in the basil and serve topped with Parmesan, if desired.

ONE-PAN KETO CHICKEN BREAST WITH VEGETABLE RAGOUT

Steps:

• Combine 1 tablespoon olive oil, zucchini, summer squash, and tomatoes in a bowl; toss to combine. Season with 1/2 teaspoon salt and 1 1/2 teaspoons cantanzaro herbs; mix well. Season chicken breasts with the remaining cantanzaro herbs, salt, and pepper on all sides.
• Heat remaining tablespoon olive oil in a large skillet over medium-high heat and cook chicken until browned on each side, 3 to 4 minutes per side. Remove chicken from skillet and set aside. Add seasoned vegetables to skillet and cook until tomatoes begin to break down, 4 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
• Stir cream cheese and milk into the tomato mixture in the skillet until well combined. Add Parmesan cheese and mix until well incorporated into the sauce. Return cooked chicken to the skillet and season with salt and pepper. Heat until warmed through.
• Serve each chicken breast topped with vegetable ragout and garnish with shaved Parmesan cheese if desired.

CHICKEN RAGOUT

Steps:

• Melt butter in a large skillet over medium heat; add in the onion; cook/stir 9-10 minutes, until golden.
• Add in mushrooms; cook/stir for 4 minutes; set mixture aside.
• Sprinkle chicken with salt and pepper; heat a 5-quart Dutch oven over med-high heat.
• Add in chicken; brown it on each side.
• Deglaze pan with the wine, scraping up any browned bits on the bottom.
• Add in the soup mix, dried fines herbs, broth, bay leaf, and reserved onion/mushroom mixture.
• Cover the pan and simmer for 45 minutes, turning chicken several times during the cooking time.
• Remove bay leaf and serve.

ROAST CHICKEN BREASTS WITH PEPPERS

Steps:

• In a large dry skillet, toast the fennel, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic powder and oregano over medium heat for 1-2 minutes or until aromatic, stirring frequently. Cool slightly. Sprinkle over chicken., In the same skillet, heat 2 teaspoons oil over medium-high heat. Brown chicken, about 2 minutes on each side. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 450° for 10-15 minutes or until a thermometer reads 170°., Meanwhile, heat remaining oil in the same skillet. Add peppers and shallots; cook and stir over medium heat until crisp-tender., Add broth and rosemary, stirring to loosen browned bits from pan. Bring to a boil; cook for 4-6 minutes or until broth is almost evaporated. Stir in vinegar and remaining salt and pepper. Serve with chicken.

CHICKEN ROASTED WITH POTATOES, PEPPERS, AND SHALLOTS

Steps:

• In a large ovenproof skillet toss together the shallots, the garlic, 2 tablespoons of the oil, the bell peppers, the chopped rosemary, the potatoes, and salt and pepper to taste. Rub the chicken with the remaining 1 teaspoon oil, the lemon juice, and salt and pepper to taste and arrange it, skin side up, on top of the vegetable mixture. Roast the chicken and the vegetables in the upper third of a preheated 450°F oven for 20 minutes, reduce the temperature to 357°F., and roast the chicken and the vegetables for 15 minutes more, or until the chicken is cooked through and the potatoes are tender. Transfer the chicken and the vegetables with a slotted spoon to a heated platter, stir the broth into the skillet, scraping up the brown bits, and boil the mixture for 1 minute. Strain the liquid through a sieve over the chicken and garnish the chicken with the rosemary sprigs.

CHICKEN, POLENTA, AND RED PEPPER RAGOûT

Steps:

• Halve leek lengthwise and cut crosswise into 1/2-inch pieces. In a bowl of cold water wash leek well and with a slotted spoon transfer to a sieve to drain. Chop onion and cut bell pepper into 1-inch pieces. Mince garlic.
• In a 12-inch non-stick skillet cook leek, onion, bell pepper, and garlic in 1 tablespoon oil over moderate heat, stirring occasionally, until onion is softened and pepper is tender, about 15 minutes. Transfer vegetables to a bowl. Pat chicken dry and cut crosswise into 1/2-inch-thick strips. Season chicken with salt and pepper and cut polenta into 3/4-inch cubes.
• In skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté chicken, stirring, until golden, about 3 minutes. Add polenta and cook, stirring occasionally, 1 minute.
• Stir in cooked vegetables, tomatoes, thyme, and parsley and simmer, stirring, until heated through, about 2 minutes. Season ragout with salt and pepper.

BRAISED CHICKEN BREASTS IN TASTY MIREPOIX RAGOUT

Steps:

• Season chicken breasts with salt and pepper, then dredge in flour until completely coated. Heat 2 tablespoons oil in a Dutch oven and fry breasts until lightly browned, about 5 minutes on each side. Remove chicken from pan and set aside.
• Add remaining tablespoon of oil to the pan and saute the onions for 2 minutes. Stir in the celery and carrots and cook for about one more minute. Season with garlic, bay leaves, thyme and salt and pepper to taste. Cook for another minute.
• Deglaze the pot with white wine, stirring until nothing is stuck to the pan, then pour in the chicken broth. Simmer for 90 minutes.
• Return the chicken breasts to the pan and simmer for an additional 30 minutes. The mixture should reduce considerably by this time so check frequently to see that the chicken is covered. Spoon baste if necessary. The ragout should have a stew like consistency when finished.