HOMEMADE HOT GIARDINIERA
Provided by Jeff Mauro, host of Sandwich King
Time 16h20m
Yield 3 to 4 cups
Number Of Ingredients 10
Steps:
- Combine 2 cups water and the salt in a glass or non-reactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, serranos, garlic, celery and bell pepper to the salt water and stir to combine. Cover and refrigerate overnight.
- Day 2, drain and rinse the vegetables. In a clean bowl, mix together the oil with the oregano and pepper. Add the vegetables and mix to combine. Allow to marinate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight mason jars and keep in the fridge for at least 2 to 3 weeks.
CHICKEN JARDINIERE AU VERMOUTH
This looks really good. It goes with my small collection of French recipes. I'd like to try--lol. Thank goodness for the julienne techniques on French forum.
Provided by Dienia B.
Categories Chicken
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Julienne carrot, zucchini and celery into 2 x 1/4 inch strips.
- Rub chicken with garlic.
- Brown chicken in oil; remove.
- Deglaze pan with wine.
- Return chicken to pan with julienned vegetables.
- Simmer 30 minutes.
- Combine cornstarch with water.
- Stir into pan.
- When chicken is done enough for you, add peas and mushrooms; bring to boiling.
- Lower heat; simmer 5 minutes more.
Nutrition Facts : Calories 371.1, Fat 25.5, SaturatedFat 6.6, Cholesterol 103.5, Sodium 139.7, Carbohydrate 6.7, Fiber 1.8, Sugar 2.5, Protein 27.7
CHICKEN JARDINIèRE
This is a classic French chicken stew. For convenience you can prepare the stew ahead, leaving out the green peas; then add the peas for the last 2 minutes of reheating to preserve their texture and color.
Provided by Vickie Parks @Northwestgal
Categories Chicken
Number Of Ingredients 16
Steps:
- Heat a large Dutch oven over high heat. Add oil to pan; swirl to coat. Add pancetta; sauté 2 minutes. Add chicken; cook 8 minutes, turning once.
- Sprinkle flour, pepper, and salt evenly over chicken mixture, turning chicken to coat; cook 30 seconds. Stir in wine and 3/4 cup water. Add carrot, garlic, potatoes, mushrooms, onions and thyme; stir well. Bring mixture to a boil; cover, reduce heat to low, and cook 45 minutes.
- Add peas to pan. Bring mixture to a boil; cook 2 minutes.
- Place 1 chicken leg quarter and 1 cup vegetable mixture in each of 4 bowls; sprinkle each serving with 1 1/2 teaspoons parsley.
CHICKEN GIARDINIERA
I worked with this great chef who developed this HOT & SPICY dish. It took me a few tries, but I've finally duplicated it. Serve plain, buttered pasta with it to put out the fire.
Provided by daggie
Categories Chicken
Time 15m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Pound out chicken breasts, so that they cook quickly and evenly.
- In saute pan, heat oil. Add giardiniera and garlic and saute lightly for 2-3 minutes.
- Push giardiniera and garlic to the side of pan and add chicken.
- Saute 2-3 minute per side, spooning pan juices and giardiniera over them.
- DO NOT salt chicken. I made that mistake once. It was so salty, it became inedible. The giardiniera has plenty of salt on its own.
- Plain, buttered pasta or a baked potato with cool sour cream are good sides for this spicy dish.
CHICKEN WITH GIARDINIERA
Giardiniera-mixed pickled vegetables-is a ubiquitous and versatile pantry staple in Umbria, as in other parts of Italy. Originally a means of preserving the summer vegetable bounty for the lean winter months, it is now a popular vegetable preparation all year round. Sometimes homemade but more frequently bought in jars from the grocery, giardiniera usually combines crisp chunks and slices of carrot, cauliflower, celery, and sweet or hot peppers; olives, onion, cucumbers, and turnips are in some brands of giardiniera, too. The pickling medium might be vinegar, brine, oil, and spices in a variety of combinations and proportions. Giardiniera right from the jar can be served as an antipasto, a salad, or a side dish. Embellished with freshly poached chicken, as in this recipe, giardiniera becomes a delicious and colorful dish, suitable as an appetizer at dinner, a main course for lunch, or a practical and appealing picnic or buffet salad. When I have time, I make my own giardiniera, which I shared with you in Lidia's Italian-American Kitchen (you can find it on page 47). But with many fine imported varieties of giardiniera available in most markets, I almost always have a jar of the store-bought kind in the fridge or cupboard, for immediate enjoyment. And with convenience in mind, you don't always have to poach a chicken to enjoy giardiniera di pollo. Pick up a roast chicken from the market, or use leftover roast chicken or turkey, to make this terrific dinner salad in no time at all.
Yield serves 6
Number Of Ingredients 16
Steps:
- To poach the chicken: Rinse the bird, and put it in the pot with all of the seasoning ingredients nestled around it. Pour over it cold water to cover, and bring to a boil, then cover the pot and adjust the heat to maintain a gentle simmer. Cook until the chicken is tender, about 45 to 50 minutes.
- Lift the chicken from the pot, set it in a colander or strainer over a bowl, and let it cool. Remove the fat and skin, and discard. Take the meat off the bones, remove any cartilage or tendons, and tear the chicken into nice salad-sized shreds (about 1/2 inch wide and 2 inches long)-you should have about 5 cups chicken pieces. (If you want to finish the stock to put away, return the bones, cartilage, and the broth in the bowl to the poaching pot, and simmer for another hour or more. Strain and cool it, then refrigerate or freeze.)
- To assemble the salad: Toss the chicken, giardiniera, artichokes, olives, parsley, and capers in a large bowl. Drizzle over it the olive oil and vinegar, and tumble and toss to coat all the salad pieces. Taste, and adjust the seasoning with more salt, olive oil, or vinegar. Give it a final toss, and serve.
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