CHEF JOHN'S CHICKEN CACCIATORE
This simple Italian dish is packed with chicken, peppers, mushrooms and herbs for a satisfying one pot meal.
Provided by Chef John
Categories Main Dish Recipes Chicken Chicken Cacciatore Recipes
Time 1h50m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat olive oil in a large Dutch oven over medium-high heat; add chicken and cook until browned on the outside. Remove to a bowl to capture the juices.
- Stir in onions and mushrooms; cook for 5-6 minutes until soft. Add a big pinch of salt and pepper. Stir in garlic, rosemary, red pepper flakes, oregano, tomato sauce, and water.
- Place chicken pieces and any juices that have accumulated in the bowl on top of the cooked vegetables. Add more salt and pepper. Place pepper slices on top of the chicken.
- Cover and cook in the preheated oven for 1 hour 15 minutes.
Nutrition Facts : Calories 512.8 calories, Carbohydrate 11.1 g, Cholesterol 149.4 mg, Fat 29.1 g, Fiber 3.2 g, Protein 50.2 g, SaturatedFat 7.4 g, Sodium 400.9 mg, Sugar 5.9 g
CHEF JOHN'S SUNDAY PASTA SAUCE
This sauce goes by many names, including Sunday sauce, since that's the day it's traditionally made, but for me growing up, this was just called 'sauce.' As long as you cook the meat long enough, and season thoughtfully, there's really no way this sauce isn't going to be great. So, while you may not have grown up in an Italian-American home, with this comforting sauce simmering on the stove every Sunday, your family still can. Serve the sauce over pasta and top with the tender meat.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 4h50m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Drizzle 1 tablespoon olive oil in the bottom of a large roasting pan. Place beef, pork, and chicken in pan and turn to coat with olive oil.
- Roast in the preheated oven until meat is well browned, 20 to 30 minutes.
- Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
- Pour crushed tomatoes, 1 1/2 cups water, and tomato paste into onion mixture. Add roasted beef, pork, and chicken to tomato sauce mixture.
- Pour remaining 1/2 cup water into the roasting pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour roasting pan water mixture into tomato mixture. Stir Parmigiano-Reggiano cheese, Italian parsley, 2 teaspoons salt, ground black pepper, and red pepper flakes into tomato sauce; bring to a simmer, reduce heat to low, and simmer gently until sauce reduces and meat is tender, about 4 hours. Transfer meat to a dish. Adjust sauce seasonings to taste.
Nutrition Facts : Calories 338.9 calories, Carbohydrate 20.3 g, Cholesterol 70.8 mg, Fat 19.6 g, Fiber 5.1 g, Protein 23.2 g, SaturatedFat 6.4 g, Sodium 915.6 mg, Sugar 1.3 g
CHEF JOHN'S SPAGHETTI ALLA CARBONARA
Spaghetti alla carbonara's creamy sauce is simply a thin egg and cheese custard, spiked with pork and black pepper. Try to find pancetta or guanciale (pork cheek cured like pancetta) for a really authentic taste!
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 25m
Yield 2
Number Of Ingredients 11
Steps:
- Cook guanciale with olive oil and 1 teaspoon ground black pepper in a Dutch oven over medium-low heat until almost crisp, about 5 minutes. Reduce heat to low.
- Whisk eggs, 3 tablespoons Parmigiano-Reggiano cheese, 3 tablespoons Pecorino Romano cheese, and 1 teaspoon ground black pepper in a bowl. Set aside.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain, reserving 1 cup of the pasta water.
- Pour reserved pasta water and drained spaghetti into the bacon-pepper mixture; stir to combine.
- Slowly pour egg mixture into the pasta mixture; cook, stirring constantly until the egg mixture forms a thick sauce, 1 to 2 minutes. Remove from heat.
- Stir remaining 3 tablespoons Parmigiano-Reggiano cheese and 3 tablespoons Pecorino Romano cheese into the pasta mixture and serve.
Nutrition Facts : Calories 688 calories, Carbohydrate 66.1 g, Cholesterol 219.9 mg, Fat 30.3 g, Fiber 3.2 g, Protein 36.3 g, SaturatedFat 11.4 g, Sodium 984.2 mg, Sugar 2.9 g
CHICKEN PARMESAN
My version of chicken parmesan is a little different than what they do in the restaurants, with less sauce and a crispier crust.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
- Beat eggs in a shallow bowl and set aside.
- Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
- Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
- Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
- Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
- Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
- Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 470.8 calories, Carbohydrate 24.8 g, Cholesterol 186.7 mg, Fat 24.9 g, Fiber 0.6 g, Protein 42.1 g, SaturatedFat 9.1 g, Sodium 840.3 mg, Sugar 1.7 g
CHEF JOHN'S QUICK CHICKEN PICCATA
From the blog Foodwishes.com, these come from the Chef John repertoire. It's published on another site, but I'm moving it here to get the nutrition data. Chef John says, "These quick and easy pan-fried breasts are topped with a simple pan sauce made with capers, butter, white wine and lemon juice." We concur. Add some whole wheat pasta and asparagus on the side for a weeknight meal that feels very special. The recipe calls for 4 chicken breasts, however, we make two, but still make all the pan sauce. If you're going to do 4, I might increase the sauce.
Provided by OliveLover
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2 inch thick. If you don't have a meat mallet, you can use a small frying pan.
- Season both sides of chicken breasts with cayenne, salt and black pepper, to taste; dredge lightly with flour and shake off excess. Alternatively, the flour can be put in a tea strainer and shaken over each side of the chicken.
- Heat olive oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; remove to a plate.
- Add the capers to the remaining oil in the pan, smashing them slightly to release brine, until warmed through, about 30 seconds.
- Pour white wine into skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon (or other appropriate tool). Cook until the wine is reduced by half, about 2 minutes.
- Stir lemon juice, water (or stock), and butter in to the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley though the sauce.
- Return chicken breasts to pan, cook until heated through, 1-2 minutes. Serve with sauce spooned over the top.
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CHEF JOHN'S BEST ITALIAN RECIPES
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Author Carl HansonPublished Apr 29, 2020Estimated Reading Time 7 mins
- Chef John's Chicken Cacciatore. Chicken cacciatore is Italian-style comfort food. Serve this simple, delicious one-pot chicken dish with pasta, polenta, rice, or even mashed potatoes.
- Bolognese Sauce. "This Bolognese sauce is dedicated to the late great Marcella Hazan," says Chef John. "She was considered the Julia Child of Italian food, and at a time when most Americans thought 'Bolognese' was spaghetti sauce with chunks of hamburger, Marcella taught us just how magnificent this meat sauce could be.
- Chef John's Minestrone Soup. "This is the type of dish I never make the same way twice," says Chef John. "To make minestrone soup precisely same way every time, using a very specific list of ingredients and amounts, is to trample on the soul of this Italian classic.
- Peposa Dell'Impruneta (Tuscan Black Pepper Beef) "This recipe produces one of the more uniquely flavored braised beef dishes I've ever had," says Chef John.
- Chef John's Lasagna. "There are only two things you need for great lasagna: a thick, rich, super-meaty meat sauce and lots of it, and a ricotta filling where only the finest cheeses are welcomed," says Chef John.
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