Greek Chicken Vegetable Ragout Food

OVEN BAKED GREEK CHICKEN WITH VEGGIES

Steps:

• Preheat your oven to 425 degrees F.
• Heat a large 12 inch cast iron skillet over medium high heat. Pat the chicken dry with paper towels. Sprinkle 1 teaspoon salt and 1/2 teaspoon black pepper over both sides of the chicken.
• Add 1 tablespoon oil to the hot pan and swirl. When it is shimmery, add the chicken to the pan with plenty of space in between each thigh. Sear the chicken for about 2 minutes, and when it is nice and brown, flip each thigh and sear for another minute or two until brown. You are not cooking the chicken, just searing the outside. Remove the chicken to a plate and set aside.
• Add more oil to the pan if necessary. Keep the heat at medium high. (If your veggies aren't prepped yet, turn the pan off.) When it is hot, add the red onion, green pepper, mushrooms, and garlic.
• Season with 1 teaspoon salt, 1 and 1/2 teaspoons oregano, and black pepper to taste. Saute for 3 minutes, then remove from heat.
• Stir in 2 cups sliced cherry tomatoes. Place the seared chicken on top of the vegetables, and add any juices to the pan. Sprinkle with another 1 and 1/2 teaspoons oregano.
• Transfer to the oven and cook at 425 for about 15 minutes, or until a meat thermometer inserted into the chicken registers 160 degrees.
• (This is a good time to make the Israeli couscous if you're making it.)
• Remove from the oven and sprinkle with 1/2 cup Kalamata olives and 1/2 cup feta cheese. Drizzle with 2 tablespoons olive oil and 2 tablespoons red wine vinegar.
• Serve over couscous, rice, potatoes, or cauliflower rice!

GREEK CHICKEN WITH ROASTED VEGETABLES & LEMON VINAIGRETTE

Steps:

• Make the vinaigrette by combining together in a small jar the lemon zest, lemon juice, olive oil, feta cheese, honey, and freshly cracked black pepper, to taste. Set aside to allow flavors to mingle.
• Roast the Vegetables by preheating the oven to 400 degrees.
• Toss the veggies with 1 tablespoon of olive oil then season with sea salt and freshly cracked pepper, to taste. Place the mushrooms and onions on the baking sheet then place the baking sheet into the oven and roast them for 10 minutes.
• Add the tomatoes and asparagus as well as the slivered garlic; toss the veggies and spread them out. Roast for another 7-10 minutes, or until the tomatoes are ready to burst and the vegetables are tender.
• Make the Greek chicken while the vegetables are roasting, by making a breading assembly line with two separate dishes. Pour the mayonnaise into a dish with two cloves of minced garlic then stir to combine. Next, combine the panko crumbs and parmesan cheese in a bowl with dill and oregano then season with sea salt and freshly cracked pepper, to taste; mix well.
• Prepare the chicken by cutting the thin portion of the bottom couple inches of the chicken breast off. Cut each remaining portion of the chicken breast in half lengthwise.
• Heat the oil and butter in the large nonstick skillet over medium-high heat.
• Dredge the chicken by dipping each piece of chicken completely into the mayonnaise mixture then dredge them in the panko mixture making sure they are evenly coated.
• Place into the hot skillet and cook the chicken for 6-7 minutes, or until golden brown. Carefully flip the chicken over and cook for another 5-6 minutes, or until golden brown and cooked through.
• To serve, place the crispy chicken on the sheet tray with the roasted vegetables. Drizzle the top of everything with the well-whisked lemon and feta vinaigrette then top with sprigs of fresh dill. Serve immediately and enjoy.

GREEK CHICKEN & VEGETABLE RAGOUT

Steps:

• Spread carrots and potatoes over the bottom and up the sides of a 4-quart or larger slow cooker. Arrange chicken on top of the vegetables.
• Bring broth, wine, garlic and salt to a simmer in a medium saucepan over medium-high heat. Pour over the chicken and vegetables. Cover and cook until the chicken is cooked through and vegetables are tender, 2 1/2 to 3 hours on high or 4 to 4 1/2 hours on low.
• Add artichokes to the slow cooker, cover and cook on high for 5 minutes. Meanwhile, whisk egg, egg yolks and lemon juice in a medium bowl.
• Transfer the chicken and vegetables to a serving bowl using a slotted spoon. Cover and keep warm.
• Ladle about 1/2 cup of the cooking liquid into the egg mixture. Whisk until smooth. Whisk the egg mixture into the remaining cooking liquid in the slow cooker. Cover and cook, whisking 2 or 3 times, until slightly thickened and sauce reaches 160°F on an instant-read thermometer, 15 to 20 minutes.
• Stir in dill and pepper. Pour the sauce over the chicken and vegetables and serve.

CHICKEN WITH VEGETABLE RAGOUT AND POLENTA

Steps:

• Combine frozen vegetable medley in the bottom of a 5-quart slow cooker. Season both sides of the chicken breasts with salt, pepper, and Italian seasoning. Place chicken on top of vegetables.
• In a large bowl, stir together pasta sauce, tomato paste, garlic and sherry. Pour 2/3 of the sauce over chicken and vegetables. Top the chicken with polenta slices and cover with remaining sauce. Cover and cook on the LOW setting for 4 to 5 hours.
• Serve hot with Parmesan.

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.

GREEK CHICKEN & VEGETABLE RAGOUT

Steps:

• Preparation 1.Spread carrots and potatoes over the bottom and up the sides of a 4-quart or larger slow cooker. Arrange chicken on top of the vegetables. Bring broth, wine, garlic and salt to a simmer in a medium saucepan over medium-high heat. Pour over the chicken and vegetables. Cover and cook until the chicken is cooked through and vegetables are tender, 2 1/2 to 3 hours on high or 4 to 4 1/2 hours on low. 2.Add artichokes to the slow cooker, cover and cook on high for 5 minutes. Meanwhile, whisk egg, egg yolks and lemon juice in a medium bowl. 3.Transfer the chicken and vegetables to a serving bowl using a slotted spoon. Cover and keep warm. Ladle about 1/2 cup of the cooking liquid into the egg mixture. Whisk until smooth. Whisk the egg mixture into the remaining cooking liquid in the slow cooker. Cover and cook, whisking 2 or 3 times, until slightly thickened and sauce reaches 160°F on an instant-read thermometer, 15 to 20 minutes. Stir in dill and pepper. Pour the sauce over the chicken and vegetables and serve. Consider adding Mushrooms, Sun Dried Tomato, and or Olives (Adjust Salt)