CHICKEN GIAMBOTTA
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
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
CHICKEN, SAUSAGE, PEPPERS, AND POTATOES
You'll need a large, heavy-duty roasting pan (or a couple of smaller ones) and a very hot oven for this delicious dish. The long oven time makes everything beautifully caramelized and the chicken fork tender.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h30m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Heat olive oil in a skillet over medium heat. Cook sausage links until browned and oil begins to render, about 3 minutes per side. While sausages are cooking, pierce them lightly here and there with the tip of a sharp knife so some fats and juices are released. Remove from heat and let cool slightly.
- When sausages are cool enough to handle, cut them into serving pieces, about 2-inch slices. Transfer back to pan along with any accumulated juices from the cutting board.
- Cut two slashes down to the bone on the skin side of each chicken thigh.
- Depending on the size of the peppers, halve or quarter them and place in a large mixing bowl. Add the sliced red and yellow onions and potato chunks. Add chicken thighs and sausage pieces with pan juices.
- Season with kosher salt, black pepper, and Italian herbs. Drizzle with a tablespoon of olive oil.
- Mix with your hands until all ingredients are coated in oil, 3 or 4 minutes. Transfer to large, heavy-duty roasting pan. Evenly space the chicken thighs skin side up. Position potatoes near the top.
- Place in preheated oven until chicken is cooked through and everything is caramelized, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sprinkle with chopped fresh Italian parsley, if desired.
Nutrition Facts : Calories 664 calories, Carbohydrate 28.2 g, Cholesterol 153 mg, Fat 45.8 g, Fiber 3.5 g, Protein 33.8 g, SaturatedFat 14.1 g, Sodium 1288 mg, Sugar 2.8 g
ITALIAN GIAMBOTTA
Provided by Food Network
Categories side-dish
Time 1h20m
Yield About 4 to 6 servings
Number Of Ingredients 10
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)
Provided by lisalang
Number Of Ingredients 10
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.
VEGETABLE STEW (GIAMBOTTA)
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat broiler.
- Heat a medium soup pot over medium heat. Add extra-virgin olive oil, bay, chopped garlic and onions and let them sweat out while you prepare the rest of the veggies. Work next to the stove and drop as you chop, in order of longest cooking time: potatoes, eggplant, zucchini, and bell pepper. Season with salt and pepper, cover and cook 10 minutes, stirring occasionally. Uncover and add tomatoes and stock and cook 5 minutes more, to heat through. Turn heat off and stir in basil.
- Char bread under broiler and rub with cracked garlic then drizzle with extra-virgin olive oil, top with cheese and pepper and return to the broiler for 30 seconds to brown cheese. Serve cheese whole-grain toast with bowls of vegetable stew.
GIAMBOTTA
Provided by Molly O'Neill
Categories weekday, appetizer, main course
Time 1h
Yield 10 cups
Number Of Ingredients 26
Steps:
- In a large casserole combine all the ingredients except the basil and the parlsey. Cover and cook over medium heat for about 30 minutes, stirring frequently. Remove and discard the bay leaves and cool. Stir in the basil and parsley. The giambotta can be stored covered in the refrigerator for up to one week and reheated before serving.
GIAMBOTTA
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
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
GIAMBOTTA
I don't like stew with a bunch of peppers and tomatoes (or rather, my stomach does not!). But this stew has a lot of interesting textures, even if you leave out the red pepper! It's from the "Moosewood Restaurant Low-Fat Favorites". I also don't like eggplant very much, but it tasted very good in this. It will surprise you. Don't leave out the fennel bulb!
Provided by KinderSensei
Categories Stew
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Sweat the garlic, onion and salt in the oil for 5-7 minutes on a low heat in a covered pan. Stir frequently.
- While that is sweating, chop up the vegetables. First add the eggplant, then potatoes, fennel, pepper, zuchinni, and tomatoes.
- Sprinkle in the dried basil now, but save the fresh to add at the end if using that.
- Increase heat and simmer for 40 minutes until vegetables are tender.
- Add salt and pepper to taste.
Nutrition Facts : Calories 227.3, Fat 3.2, SaturatedFat 0.5, Sodium 198.3, Carbohydrate 47.6, Fiber 12.4, Sugar 11.1, Protein 7
CRISPY BAKED CHICKEN WITH GIARDINIERA
Perfectly tender and juicy chicken cutlets are topped with mild or hot giardiniera (your choice!) and provolone cheese. Play around with different crouton flavors for variety. This recipe was inspired by one of my favorite dishes at a local winery's restaurant.
Provided by France C
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Pound chicken breasts with a meat mallet to an even 1/4-inch to 1/2-inch thickness. Season with salt and pepper on both sides.
- Pulse croutons in a small food processor until they have a fine consistency. Put flour, eggs, and crouton crumbs into 3 separate shallow dishes.
- Dip each breast first into flour, shaking off the excess. Next, dip into egg mixture, letting any excess drip off. Coat chicken in crouton crumbs and set on a plate.
- Heat oil over medium heat in a large oven-proof skillet until hot. Fry chicken for 2 minutes, flip, and fry an additional 2 minutes. Remove from heat. Top each breast with 2 tablespoons giardiniera and 1 slice of cheese.
- Cook in the preheated oven until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with parsley before serving.
Nutrition Facts : Calories 560.4 calories, Carbohydrate 29.5 g, Cholesterol 177.2 mg, Fat 33.6 g, Fiber 1.1 g, Protein 33.3 g, SaturatedFat 9.7 g, Sodium 706.8 mg, Sugar 1.1 g
CHICKEN VESUVIO
Steps:
- Preheat the oven to 400 degrees F and prepare a large roasting pan.
- Heat 1/2 inch vegetable oil in a skillet over medium heat. Add the potatoes and sausage, and brown on all sides, about 8 minutes. When browned, transfer the potatoes and sausage to the roasting pan.
- Season the chicken all over with 2 teaspoons salt. Brown chicken on all sides in batches, about 8 to 10 minutes per batch. Transfer the breast pieces to the roasting pan, leaving the dark meat in the skillet.
- Drain the vegetable oil from the skillet, and pour in 3 tablespoons olive oil and the crushed garlic. Once the garlic begins to sizzle, toss in the onions and oregano. Deglaze with the white wine. When the white wine has reduced by half, add the chicken stock.
- Return to a boil, and then pour all the contents of the skillet into the roasting pan. Toss in the bell peppers and sprinkle everything with the remaining 2 teaspoons salt. Drizzle with the remaining 2 tablespoons olive oil.
- Place in the oven, and roast 20 minutes; then scatter in the peas. Stir and return to oven, to roast until the chicken is tender and caramelized and only a thin layer of liquid remains in the bottom of the pan, about 30 to 40 minutes more, stirring occasionally during roasting. Serve family-style on a warm platter.
- NOTE
- To get fourteen pieces from the chicken, cut as follows: two wings, two drumsticks, two thighs, each breast half in two pieces, neck chopped in two pieces, back in two pieces.
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