Chicken Giambotta Recipe 395 Food

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CHICKEN GIAMBOTTA



Chicken Giambotta image

Chicken Giambotta is a flavorful chicken dinner that can be on your table in one hour.

Provided by Anne

Time 55m

Number Of Ingredients 10

1/4 pound Italian sausage (link or loose)
3/4 pound boneless chicken breasts
1 tablespoon olive oil
1 to 1 1/2 pounds red or yellow potatoes (about 3 potatoes)
2 bell peppers cut into strips
1 small onion cut into strips
1 to 2 cloves garlic
3/4 cup white wine or chicken broth
1 bay leaf
1 tablespoon chopped fresh basil

Steps:

  • Prepare the vegetables: slice the peppers and onions, cut the potatoes into chunks about one inch in size, and chop the garlic.
  • Cook the sausage over medium heat in a skillet while it is cooking, break it into crumbles. (if the sausage is lean add a little bit of olive oil to the skillet to avoid sticking).
  • Once the sausage has cooked through, remove it from the skillet and set it aside.
  • Add the boneless chicken breasts to the skillet and cook them until they become golden on the bottom. flip them over and add the garlic. Cook until the chicken becomes golden on the other side.
  • Remove the chicken from the pan, cut it into chunks.
  • Add the chicken and sausage back to the skillet and pour in 1/4 of the wine or broth and cook until most of the liquid evaporates. Remove the meat from the skillet and set it aside.
  • Add one tablespoon of olive oil to the skillet and cook the potatoes until they are soft on the inside and slightly crispy on the outside (about 15 to 20 minutes)
  • Add the peppers and onions to the potatoes and cook them for 5 minutes.
  • Add the chicken and sausage mixture back to the skillet with the potatoes and peppers, stir in the remaining wine or broth reduce the heat to low and simmer for 15 minutes longer.
  • Turn the heat off, remove the bay leaf - stir in the fresh basil and serve.

Nutrition Facts : Calories 525 calories, Carbohydrate 44 grams carbohydrates, Cholesterol 87 milligrams cholesterol, Fat 18 grams fat, Fiber 5 grams fiber, Protein 36 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 666 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

ITALIAN GIAMBOTTA



Italian Giambotta image

Provided by Food Network

Categories     side-dish

Time 1h20m

Yield About 4 to 6 servings

Number Of Ingredients 10

Olive oil
1/4 pound fresh mushrooms, cleaned and sliced
1 medium onion, diced
4 Italian fryer peppers, sliced
1 red bell pepper, small diced
1 baby eggplant, sliced
2 ripe tomatoes, thinly sliced
2 medium zucchini, sliced
3 medium potatoes, diced
Salt and pepper

Steps:

  • In a cast iron skillet, heat a small amount of olive oil. Add onions and saute until translucent. Add all the remaining vegetables, season with salt and pepper and bring to a simmer. Stir well and cover the pan. Let cook on a low flame for about 20 minutes, stirring often. Remove cover and continue to cook vegetables until tender and no cooking liquid remains in the skillet, about 15 minutes more. Adjust seasoning and serve hot, or cool down.

CHICKEN GIAMBOTTA RECIPE - (3.9/5)



Chicken Giambotta Recipe - (3.9/5) image

Provided by lisalang

Number Of Ingredients 10

Sausage links sweet
chicken breast with bones cut up in small pieces
Peppers( red, orange, green)
4 Idaho potatoes
1 white or yellow onion, diced up
1/2 cup white wine
1 cup chicken broth
loads of garlic cloves smashed
Cherry peppers from the jar ( I like sweet but can use some hot)
salt and pepper

Steps:

  • Bake sausage in oven 500, until crisp and brown, then cut up in pieces. Saute chicken breasts in a bit of olive oil, covered with salt and pepper, add with smashed garlic cloves, until brown and crisp in pot. Remove when crispy. Garlic can get very brown, but remove with chicken so it doesn't burn totally. In same pot, with a bit more olive oil, saute peppers, and onions, then add wine, broth, a bit of the cherry pepper juice, hot red pepper flakes. Back into the pot, add sausage, a few cherry peppers, and chicken back into pot. Let simmer a bit. Meanwhile, I cut up potatoes with skin on, in chunks and bake in oven with some olive oil, salt and pepper until very crispy. Right before serving I put crisp potatoes in. Can be made ahead of time, and reheated.

GIAMBOTTA



Giambotta image

This comes from "The Mafia Cookbook" by Joe Dogs Iannuzzi. It can be served as a side dish as the cookbook suggests or you can pour it over egg noddles and add a generous helping of parmesan for a heartier carb packed main dish.

Provided by BothFex

Categories     Vegetable

Time 1h

Yield 2 serving(s)

Number Of Ingredients 7

4 -5 garlic cloves, finely chopped
1/2 cup olive oil
1 (35 ounce) can peeled chopped tomatoes
1 pinch of crushed dried oregano
2 medium boiling potatoes (to large)
2 cups green beans or 2 cups zucchini, approximately
salt and pepper

Steps:

  • Heat skillet over medium heat.
  • Add oil and coat pan.
  • Add garlic and cook until soft, but not brown.
  • Drain liquid from tomatoes and reserve.
  • Add tomatoes and oregano to pan and cook 20-30 minutes over moderate heat, stirring occasionally.
  • While tomatoes are cooking parboil potatoes and beans separately (I've nuked potatoes in the micro and obtained satisfactory results- it's quicker than boiling).
  • Drain cooked (al dente preferably) beans and add them to the tomato mixture.
  • Cut potatoes into 1 inch cubes and add to sauce.
  • Cook for another 5-10 minutes (if the mixture needs more moisture or you just prefer this dish saucier you can add some of the reserved liquid at this stage).
  • Salt and pepper to taste.

Nutrition Facts : Calories 728, Fat 55.3, SaturatedFat 7.8, Sodium 39, Carbohydrate 56.7, Fiber 12.3, Sugar 15.8, Protein 9.3

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