ONE-PAN CHICKEN AND CABBAGE (MEAL-PREP)
Steps:
- In a large pot or Dutch oven, add olive oil and heat over medium high heat for 1 minute. Add the chicken and sprinkle with paprika, oregano, salt and black pepper. Cook for about 5-7 minutes, or until chicken is fully cooked. Set it aside.
- Add mushroom and cook for 3 minutes and using a wooden spoon scrape off any brown bits that may be stuck to the bottom of your skillet. Set aside.
- In the same pot, add 1 tablespoon of olive oil, onions and bell pepper. Sauté for 3-5 minutes, or until it gets brown.
- Add the cabbage, garlic powder, paprika, salt and black pepper and chicken broth. Mix everything together. Reduce heat to medium low and cover with a lid. Cook for about 10-15 minutes, stirring occasionally.
- Add tomato sauce to the pan. Return chicken to the pan and mix all together to combine. Cook for 2 more minutes. Garnish with fresh chopped parsley. Serve immediately.
Nutrition Facts : ServingSize 1 /4, Calories 304 kcal, Carbohydrate 16 g, Protein 31 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 60 mg, Sodium 339 mg, Fiber 10 g, Sugar 13 g, UnsaturatedFat 6 g
SPRING CHICKEN IN A POT
Casseroles aren't just for winter - this light, vibrant one-pot is packed with spring veg and herby pesto
Provided by Mary Cadogan
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 10
Steps:
- Heat the oil in a large, heavy pan. Add the onion, gently fry for 5 mins until softened, add the chicken, then fry until lightly coloured. Add the potatoes, stock and plenty of freshly ground black pepper, then bring to the boil. Cover, then simmer for 30 mins until the potatoes are tender and the chicken is cooked. Can be frozen at this point.
- Add the broccoli, spring greens, petit pois and spring onions, stir well, then return to the boil. Cover, then cook for 5 mins more, stir in the pesto and heat through.
Nutrition Facts : Calories 339 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 36 grams protein, Sodium 0.5 milligram of sodium
BOILED CABBAGE
This simple, but deeply flavorful side is the perfect accompaniment to roasted pork or chicken, sausages or your St. Patty's Day corned beef. The crinkly leaves of savoy cabbage hold up well to this cooking method and the buttery sauce readily clings to them, but you could use regular green cabbage, too.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Scatter the bacon in a large Dutch oven and cook over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. Transfer the bacon to a paper towel-lined plate using a slotted spoon and set aside.
- Remove all but about 1 tablespoon of the bacon fat from the pot and add 2 tablespoons of the butter. When the butter has melted, add the broth, nutmeg, 1/2 teaspoon salt and a generous amount of pepper. Simmer for about 2 minutes to blend the flavors.
- Add the cabbage, bring the liquid back to a simmer over low heat and cover the pot. Cook, stirring occasionally, until the cabbage is very tender, about 20 minutes. Season with salt and pepper, if needed. Melt the remaining 2 tablespoons butter in a microwave or a small pot and drizzle over the cabbage. Just before serving, top with the reserved bacon.
CHICKEN SPRING ROLLS
Provided by Tyler Florence
Categories appetizer
Time 1h
Yield 10 spring rolls, 2 to 4 serving
Number Of Ingredients 14
Steps:
- Heat oil in a skillet or wok over high heat. Add the garlic, ginger, cabbage, carrot, and bean sprouts. Cook for 2 minutes or until the cabbage is just limp. Add the noodles and chicken; continue to cook until heated through. Stir in the hoisin and oyster sauces, toss to coat the mixture. The filling should be moist but not wet. Remove from heat, and allow to cool. Toss in the chopped coriander.
- Lay a spring roll wrapper on a flat surface on an angle so it looks like a diamond. Spoon 2 tablespoons of the filling near the bottom corner of the wrapper and fold up to enclose the filling. Fold in the 2 sides. Paint the top seam of the wrapper with beaten egg. Continue rolling up to form a tight cylinder.
- Pour about 1-inch of oil in a skillet and heat to 350 degrees F. Fry the spring rolls for 2 minutes, turning to cook all sides. Drain on paper towels before serving.
ROAST CHICKEN WITH SPRING VEGETABLES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 500 degrees F. Rinse the chicken and pat dry. Season with salt and pepper, then place skin-side up on a rimmed baking sheet. Squeeze 1/2 lemon over the chicken and drizzle with 1 tablespoon olive oil. Roast 15 minutes. Meanwhile, cut the potatoes and radishes in half and cut the scallions into thirds. Toss the potatoes, radishes, carrots and the remaining 2 tablespoons olive oil in a bowl; season with salt and pepper. Remove the chicken from the oven and scatter the vegetables around it. Continue to roast until the vegetables are tender and the chicken is golden and cooked through, about 20 more minutes. Squeeze the remaining 1/2 lemon over the chicken and vegetables. Top with the dill and season with salt.
Nutrition Facts : Calories 569, Fat 31 grams, SaturatedFat 7 grams, Cholesterol 132 milligrams, Sodium 655 milligrams, Carbohydrate 27 grams, Fiber 5 grams, Protein 44 grams
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